one of my many talents...
I know I have many talents, and cooking might actually be the only really useful one. I actually went to culinary school for it for a little bit (that's one of the 7 majors I had in my schooling career). But last night I had a brief moment of inspiration, and thought I should share. While many of my ideas work well, like the Garlic Blue cheese steak sauce, or the sweet glazed cedar plank salmon and some don’t…like the Steak with Raspberry sauce for example…but here is the BBQ sauce that I made for the Lamb chops last night. I’m estimating a bit on the quantities since I rarely measure anything…but remember that BBQ is all about what YOU like, if you don’t like a smoky BBQ, cut back on the Bourbon, if you don’t like garlic, cut it out…BBQ sauce is like stew, no matter what you do to it, as long as you like it, you’re right.
2 Tbsp Apple Cider Vinegar
4 Tbsp Bourbon (I use Ridgemont Reserve 1792.)
3 Tbsp Brown sugar
1 ½ cup of Ketchup
a dash of Garlic, Rosemary, Cumin, Salt, Pepper, and Oregano.
Apply to meat, or to use as a dipping sauce, add 3 Tbsp of water and stir continuously over med, heat until it darkens slightly in color.
As I said I used this on lamb chops, they were cooked in Pyrex that was placed over a cookie sheet to prevent direct heat. Just keep brushing the sauce on, every 15-20 min flip it and brush on a little more.
I cooked this at 275 for 1 hour and a half….I probably should have cut the temp down to 250 and let it go for 2.5 hours. But I’ll let that up to your time constraints and devotion to your BBQ.
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