Start with the BBQ because while it simmers and thickens, you can make the rub and apply to the brisket. Remember to gather your ingredients and do your "mise en place" (basically measure out as many of your ingredients as possible) so it all comes together uneventfully and you're not running around doing the explode-a-kitchen as things start to happen.
Next, start with one medium onion, chopped
I a skillet heat some vegetable oil until shimmering; add the onion and cook until translucent, about 5 minutes. Meantime, get the rest of the ingredients for the sauce ready to go into the skillet.
Chili powder, cayenne, and garlic
Add to the softened onions and cook for about 30 seconds
Add the remaining ingredients...Worcestershire
Dijon Mustard
Hot sauce
Cider vinegar
Half a cup of water
1 1/2 cups of ketchup
I highly recommend this contraption, called an Adjust-a-Cup for any time you need to measure out something sticky or unweildy such as mayonnaise, peanut butter, or in this case, molasses.
Add molasses to the lot and simmer for about 15 minutes
It thickens and darkens until...
It looks something like this.
You can strain it or leave the solids in...I chose to leave them in; it makes for a more interesting sauce.
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