This 4th of July weekend will officially launch grilling and barbecue season for Eddie & I! I really look forward to this time of year because he'll be in charge of the meat on the grill, and I just have to whip up a couple of side dishes or salads to accompany the main course. I love doing cool side dishes, so they can be made ahead of time and I can sit outside and enjoy a glass of wine while Eddie puts his grill master skills to use.
In addition to dealing with my gluten intolerance, I also have to prepare food for us that does not have any tomato product. Eddie cannot have anything with tomatoes. I have searched high and low for a non-tomato based barbecue sauce, but to no avail. Many bbq sauces also contain gluten, so I decided to make my own. I found a good recipe online, then made some modifications to it and created a really delicious, gluten- and tomato-free bbq sauce.
No Tomato BBQ Sauce
2 cups chili sauce*
1/4 cup cider vinegar
1/4 cup Worchestershire sauce*
1/4 cup brown sugar
2 tablespoons molasses
2 tablespoons Dijon mustard
1 tablespoon Tabasco pepper sauce
1 tablespoon barbecue rub
1/2 teaspoon pepper
1/4 cup bourbon whiskey
1 cup root beer (see notes below recipe)
*Be sure to check the labels for these two items. Not all chili sauces are gluten free. I use Chun's Sweet Chili Asian Marinade and Lee & Perrins Worchestershire sauce.
Directions:
Combine all of the ingredients (except the root beer) in a nonreactive saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, 10 to 15 minutes. Transfer to a clean jar and cool completely before placing in refrigerator.
Slow Cooking Option:
Place a 2 pound pork shoulder roast, 2 or 3 whole chicken breasts (4 or 6 individual breasts), or a 2 pound beef roast in a slow cooker. Add one cup of root beer to marinade and pour over meat. Cook on low for 6-8 hours. Meat will be extremely tender and can be shredded with a fork. The meat freezes very well. If freezing, cool meat quickly and completely before freezing. Allow to thaw in refrigerator (never on the countertops at room temperature!) for a night or two, then heat on stovetop or in microwave.
Grilling Option:
Omit the root beer. Place meat in a plastic bag and add desired amounts of the bbq sauce. Allow to marinate for 30 minutes. Hand marinated meat to your household grill master, pour a glass of wine and let the grill master take over. That's how this chef does bbq on the grill!
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Oh! I'm so glad I read to the end of your recipe, Alison. The first ingredient was "chili sauce" but immediately I thought of the tomato-y Heinz Chili Sauce and couldn't figure out what the deal was till your note about the oriental chili sauce. This sounds really good. Also, here in the south there is a mustard-based bbq sauce you might want to try. I haven't tried these recipes but let me know if you do. We have eaten the most famous (Maurice's), which you can buy bottled here. I couldn't find any info on GF, but if it is like the last recipe, you're safe.
ReplyDeleteMustard Based Sauce Recipe
PIGGY PARK-STYLE MUSTARD BASED SAUCE
8 Tsps yellow mustard
6 Tsps sugar
1 cup cider vinegar
2 teaspoons chili powder
1 teaspoon black pepper
1 teasoop white pepper
1/2 teaspoon soy sauce (GF, of course)
2 Tsps butter
Combine all ingredients except soy sauce and butter in a saucepan..simmer 10 minutes. Remove from heat. Stir in soy sauce and butter.
Makes one cup...
(took the 1992 American Royal in KCity)
MORGAN ORLANDERS HOG PEN MUSTARD PRE-RUB SAUCE.
1Ts seasoned salt
1 Ts black pepper
2 ts granulated garlic
1/2 ts onion powder
1/4 cup fresh lemon juice
1 Ts brandy
1 Cup Dijon mustard
Add all dry ingredients to a glass or stainless steel bowl.
Add the lemon juice and brandy, and blend until spices are incorporated
Blend in the mustard.
Makes 1 1/2 cups.
Oh, and
Basic mustard sauce
1/4 ts powdered oregano
1/4 ts powdered thyme
1/4 ts ground black pepper
dash of cayenne pepper
1/4 cup cider vinegar
1/2 cup molasses
1/4 cup honey
1 cup prepared mustard. (add 2 Ts jack Daniels Dijon Mustard for a gourmet accent)
1 Ts corn oil
In SS saucepan mix the dry ingredients.
Add some of the vinegar and stir.
add the rest of the vinegar and remaining ingredients.
Stir
Bring to boil, reduce to simmer..stir continously for 10 minutes...
makes 2 cups
(This is the recipe from "Real American food" by Jane and Michael Stern. It is based on Maurice Besinger's "secret" recipe which first made me aware of mustard sauces..
go enjoy
dp