In the first episode of my new series entitled The Brewed Palate: In The Kitchen, I show you how to prepare my first ever beer related recipe, a barbecue sauce that I add chipotle peppers and Stone Brewing Co.’s Smoked Porter to. I hope you enjoy this inaugural episode and try making the sauce for yourself. Cheers!
Chipotle-Smoked Porter BBQ Sauce:
40oz Heinz Ketchup
10oz Apple Cider Vinegar
3 tbsp Garlic Powder
2/3 cup Dark Brown Sugar
5 tbsp Worcestershire Sauce
4 tbsp Salt
16oz Stone Smoked Porter (or any robustly flavored porter)
3 Chipotle Peppers
2/3 cup Olive Oil.
1/4 cup Corn Starch
1. Separate chipotle peppers into skins and seeds so you can add a little bit of each throughout the simmer.
2. Combine all ingredients in a pot. Adding 12oz of beer at this point.
3. Then as simmers on medium heat for about 30 minutes…Add the 4 remaining ounces of beer or more if you so desire. You can also add more of the other ingredients to enhance the taste to your preferences.
4. Pour some sauce into a bowl or measuring cup and add the corn starch. Mix until no clumps of corn starch are left. Then pour back into the pot and mix.
5. After you reach the amount of sweetness and spiciness that you prefer turn off the flame. Remember: The spiciness will increase after bottling and sitting in the fridge overnight.
6. After sauce cools for 15-20 minutes…Strain it to remove the pepper skins and use a funnel to bottle the sauce. I’d recommend using the empty ketchup bottle and any other empty clean condiment bottles you may have around.
7. Let the sauce sit overnight in the fridge to thicken and develop its full flavor.
Yields about 60oz of sauce