Smoked Porter & Tomato Barbecue Sauce

Smoked Porter & Tomato Barbecue SauceSweet, spicy, smoky: this BBQ sauce recipe is perfect on most any barbecue.  Smoked Porter & Tomato Barbecue Sauce uses the smoked and roasted malts found in the Smoked Porter beer style to compliment the tang of a BBQ sauce.

If you are also making the Smoked Beef Brisket – Texas Style recipe, add the whole tomatoes to the smoker and let smoke for four hours, while the brisket is cooking. This Smoked Porter & Tomato Barbecue Sauce could also be used in place of a cocktail sauce to create a smoked shrimp cocktail.  To give your guests a variety at the next BBQ gathering, try making my IPA Mustard Sauce for BBQ.

 

Makes: 1 quart

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2009 | Issue #30

Smoked Porter & Tomato Barbecue Sauce
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Smoked Porter & Tomato Barbecue Sauce: spicy, smoky BBQ sauce recipe showcasing all the elements of a Smoked Porter.
Servings Prep Time
1 quart 10 minute
Cook Time Passive Time
40 minute 4 hour
Servings Prep Time
1 quart 10 minute
Cook Time Passive Time
40 minute 4 hour
Smoked Porter & Tomato Barbecue Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Smoked Porter & Tomato Barbecue Sauce: spicy, smoky BBQ sauce recipe showcasing all the elements of a Smoked Porter.
Servings Prep Time
1 quart 10 minute
Cook Time Passive Time
40 minute 4 hour
Servings Prep Time
1 quart 10 minute
Cook Time Passive Time
40 minute 4 hour
Ingredients
Servings: quart
Units:
Instructions
  • In a medium-sized pot over medium heat, add the oil. Once the oil shimmers on the bottom, add the onions and sauté for five minutes, stirring frequently. Add the garlic, minced chipotle peppers and brown sugar, stirring another five minutes and caramelizing the onions.
  • Add the rub and toast the spices for one minute, then add the adobe sauce and tomato paste. Cook for another two minutes to caramelize the pastes, which intensifies the tomato flavor of the final sauce. Dice the smoked tomatoes and add to the sauce, stirring to mix, cooking for another two minutes, reducing any liquid from the tomatoes. Deglaze the pan with the Smoked Porter. Bring the sauce back to a boil and simmer for 20 minutes.
  • Season to taste with salt, adding more rub as needed. Transfer the sauce to a blender in batches (if needed), making sure the volume of the pitcher is no more than half full. Cover the pitcher first with the lid, then a towel (just in case it splatters); start on low speed and increase to high speed, puréeing the sauce to a smooth consistency. Transfer to a quart-sized jar and chill. Cover with a lid once cool and store in the refrigerator for up to 2 weeks.
Sean Paxton

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