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Joe's barbecue elixir sweet, smoky, spicy

It isn't very often that my husband announces he has a new recipe he wants to try. With the exception of a handful of dishes -- meatloaf, biscuits and gravy, spicy beef and potato wraps, chocolate chip cookies and burgers -- he leaves the cooking to me, preferring to be the official taster.

So when he mentioned that he wanted to pick up a few ingredients for a barbecue sauce, I was pleasantly surprised.

You see, Joe doesn't cook a wide variety of things, but what he does cook he does superbly well. His biscuits and gravy put mine to shame. And no matter what I do, I can never make a burger as juicy and flavorful as his, despite watching and following his technique to the letter.

I was excited to try the sauce, especially after he mentioned it's made with a good bit of rum. The result was some of the best barbecue sauce I've ever had.

The sauce packs a bit of heat, but it isn't so hot that it overwhelms the other flavors, nor does it leave your mouth sizzling. It is a tingly, prickly heat that lingers on the tongue, but does not spread down the throat and into the belly.

The sauce is thick and flavorful with a balanced sweet-smoky heat. We've been eating it on everything -- beef, chicken, fish, even as a sloppy Joe sauce. It would be delicious slathered on ribs or mixed with pulled pork.

Joe's Barbecue Sauce

2 (15-ounce) cans tomato sauce

1/4 cup green hot sauce (Joe used Hot Line Hatchanero)

1 cup spiced rum (Joe used Bacardi Oakheart)

3/4 cup apple cider vinegar

1/4 cup unpacked brown sugar

1/4 cup granulated cane sugar

1/4 cup molasses

2 tablespoons honey

1 tablespoon onion powder

1 tablespoon Worcestershire sauce

2 teaspoons paprika

1 teaspoon chile powder

1 teaspoon lemon pepper

1 teaspoon liquid smoke (Joe used hickory)

1 teaspoon ground black pepper

1 teaspoon garlic powder

Combine all ingredients in a large pot and stir well. Bring to a boil over medium-high heat. Reduce heat to medium-low and continue to boil, stirring frequently, for 30 to 45 minutes. Remove from heat. Cover and let cool. Sauce will continue to thicken as it cools. Once cooled to room temperature, transfer to an airtight container and refrigerate for up to 10 days.

Makes about 4 cups.

Food on 06/17/2015

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