Vintage Fender Strats, Custom Shop & Boutique S-types, Guitar Parts, Auctions & Sales!


No Guitar Posting Today

(click photo for spectacular close-up!)

Suffering a little guitar blogging burnout, plus, very busy this week with other stuff.

So, just to tide you over till I can get back up to speed, I'm featuring this very special rubber chicken (I've named Gary) along with a repeat of my personal scratch, secret BBQ Sauce recipe. Thank you for flying with Stratoblogster!

Stratoblogster BBQ Sauce:
(even good with rubber chicken!)

Dump the following into a pot and cook at low heat for a few hours until it reaches your desired thickness:

1 Qt/liter Apple Juice
2 cups ketchup (OR 3/4 cup tomato paste)
1.5 cup Apple Cider Vinegar
.5 cup Worchestershire sauce
.5 cup dark molasses
.5 cup brown sugar
2 Tbs liquid smoke (hickory)
2 Tbs fresh lemon juice
(include zest of 1 lemon)
1 Tbs mustard (liquid Dijon or plain yellow fine)
1 Tbs onion powder
1 Tbs celery seeds
1 Tbs ground cumin
2 tsp ground allspice
1 tsp granulated garlic
1 tsp anchovy paste
1 tsp ground cayenne pepper (add more if you like it hotter!)
.5 tsp ground black pepper
4 whole cloves (not garlic, the other clove things)

*If you add the lemon juice, zest and ground cumin at the last 30 minutes, it's better; more "fresh" tasting.

In a BBQ sauce, you balance 4 primary factors: Sweet, Tangy, Hot/Spicy & Smokey. So if you wanna adjust this recipe for any of these four, simply add a little more sugar, vinegar, cayenne or liquid smoke. Otherwise, the other stuff is sufficient. The cumin is an interesting effect-- if you taste the sauce before and after adding the cumin, you'll notice it's like adding reverb or delay. Gives the sauce & it's flavors a bigger space.

*Note: If not thick enough for your needs when the flavor is to your liking, try adding 1 teaspoon of cornstarch mixed in 1/2 oz. of cold water and bring to a quick boil before adding the lemon juice and cumin.

Enjoy! And again, thank you for flying Stratoblogster!

Pin It Now!