This is a modified version of a recipe from Rachael Ray for BBQ sammies. I use the basic sauce for all kinds of BBQ.
For the sauce base:
I remember the main ingredients by the 4, 3, 2, 1 (double for large amounts of meat):
4 tablespoons tomato paste
3 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce (recommended: Texas Pete)
grill seasoning blend (to taste)
– Put in a large bowl and reserve, this will be combined with warm meat juice to make sauce
For chicken BBQ sammies:
1 cup chicken stock
1 bottle light beer
4 pieces, 6 ounces each boneless, skinless chicken breast
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 medium onion, peeled and finely chopped
– Poach chicken in stock/beer mixture for about 10 minutes
– Sautee a little garlic and onion in the olive oil while the chicken is cooking
– Add about two ladles of cooking liquid to the bowl with the BBQ sauce base and mix. Add more liquid depending on how “saucy” you like your BBQ.
– Remove chicken, shred, and add to onions and garlic
– Add chicken mixture to the BBQ sauce
For pork BBQ:
(variation on a recipe by Dave Lieberman)
For the dry rub:
2 tablespoons salt
About 40 grinds black pepper
1 tablespoon garlic powder
12 ounces good dark beer
4 cloves garlic, chopped
1 5-pound pork butt (shoulder of the animal)
– Rub pork butt with rub ingredients, wrap in plastic wrap and refridgerate overnight.
– Place unwrapped pork on a roasting pan and cook for 45 minutes at 500 degrees.
– Poor beer over the top and add the chopped garlic.
– Wrap with aluminum foil and poke about 10 breathing holes.
– Cook 2.5 more hours until tender.
– Place cooked meat on a plate and add the hot cooking juices to the bowl of BBQ sauce base ladle by ladle until it is saucy enough.
– Combine meat with sauce.
Delusions of Chefery 