Stout BBQ Sauce

This is a great BBQ  sauce recipe, that falls in the tomato based realm of BBQ style sauce recipes.  I use the flavors from a stout style brew to add a roasty element to help add balance to the acid of the tomatoes, while enhancing the flavor of the dried chilies.

 

This sauce is perfect on my Smoked Beef Brisket with Chocolate Ancho Rub, but can be used for a dip for my Beer Brined Chicken Wings (when made with a smoked porter or stout), mixed with pulled pork or chicken to make a sandwich or mixed with White Miso Malt Vinegar Mayonnaise to make a sauce/condiment for a sandwich.

Smoked Beef Brisket with Chocolate Ancho Rub
Stout BBQ Sauce
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This sauces goes great with the Smoked Beef Brisket with Chocolate Ancho Rub.
Servings Prep Time
4 cups 5 minute
Cook Time
30 minute
Servings Prep Time
4 cups 5 minute
Cook Time
30 minute
Smoked Beef Brisket with Chocolate Ancho Rub
Stout BBQ Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sauces goes great with the Smoked Beef Brisket with Chocolate Ancho Rub.
Servings Prep Time
4 cups 5 minute
Cook Time
30 minute
Servings Prep Time
4 cups 5 minute
Cook Time
30 minute
Ingredients
Servings: cups
Units:
Instructions
  • In a medium sized pan add olive oil, minced onion and salt.
    Stout BBQ Sauce
  • Cook over medium heat, stirring occasionally until the onions are caramelized.
    Stout BBQ Sauce
  • Add the Chocolate Ancho Rub and stir for about 30 seconds, to toast the spices.
    Stout BBQ Sauce
  • Add the molasses and stir another 15 seconds.
    Stout BBQ Sauce
  • Deglazing with the stout beer; stir well, helping lift off any of the fond on the bottom of the pan.
    Stout BBQ Sauce
  • Add malt vinegar and tomato sauce, keeping the heat to medium, stirring while cooking for about 25 minutes.
  • The sauce should be thick, dark brow, but not burnt. Add the shot of espresso and transfer the sauce to the pitcher of a blender and puree for about 1 minute or until smooth. Transfer the sauce to a pint size jar.
    Stout BBQ Sauce
Recipe Notes

Cooking Beer Suggestions:

Stouts vary widely from beer to beer. For example, an Oatmeal Stout gives a nice creaminess, where the Dry Stout has a lighter body.   A Milk Stout with its un-fermentable lactose will leave a residual feel in your mouth.    Cooking with these beers will yield different results.   I would recommend Anderson Valley’s Oatmeal StoutBison’s Chocolate StoutYoung’s Double Chocolate Stout, or Samuel Smiths Imperial StoutGuinness could work too, if you don’t have a homebrewed Stout one on hand.

Sean Z. Paxton

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