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Bar-Beer-Q Sauce

Submitted by on June 8, 2009 – 12:42 PMOne Comment
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Excuse the lame title of this delicious summer sauce. There are several things I love about the Bar-Beer-Q Sauce. First, it can be made in advance and stored. This means you can tote it to the beach to spice up your chicken sandwich, keep it out for guests to apply as they please and you since you just need a couple splashes of beer, the rest is yours to drink. Oh, and this is so easy that crazy chimp from Connecticut could make it. Braise your main course grilled chicken or shrimp skewers with this sauce for a crowd-pleasing treat.

-1 c. ketchup
-2 cloves crushed garlic
-1 teaspoon Italian spice
-1-2 teaspoons mustard
-1 t. HP or Worcestershire sauce
-dash balsamic vinegar
-several dashes of Tabasco sauce
-1 teaspoon honey (to taste)
-Ground black pepper
-Splash of beer

For the beer, wheat bear works best if you would like your sauces sweeter while a lager makes it thicker and slightly bitter. I’ve used both Blue Moon and Red Stripe as they were in the fridge. I liked the Red Stripe better

Add all ingredients to a jar and shake, shake, shake. Taste and alter ingredients to make it sweeter, hotter, or more ketchup if you want to mute some of the taste or thicken your sauce.

Again, we first had this with BBQ grilled chicken and Red Stripe and although you may not pair BBQ with Jamaica, I thought it was fabulous. When we used the sauce on our grilled shrimp skewers we had Capital Brewery’s Munich Dark, and I thought the darker lager was a better compliment to the sauce. Next time I may even make the sauce with the darker lager. In short, it make take some trial and error to get it just right.

Recipe by Emma Dinzebach