Anguillan Barbecue Sauce Recipes

HOMEMADE BBQ SAUCE

Steps:

• In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently until soft, about 4 minutes. Add the garlic and cook 1 minute more. Add the ketchup, water, brown sugar, molasses, cider vinegar, Worcestershire sauce, chili powder, smoked paprika, and cumin; stir to combine and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 15 minutes. At this point, the sauce is ready to serve, but if you'd like to make it completely smooth, transfer it to a blender and blend until smooth.

ALL-AMERICAN BARBECUE SAUCE

Steps:

• Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.

ANGUILLAN BARBECUE SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes.
• Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally.
• Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary; the sauce should be highly seasoned. Add water if the sauce seems too thick.
• Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks.
• Makes 3 to 4 cups.

ANGUILLAN BARBECUE SAUCE

Steps:

• 1 Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes. 2 Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally. 3 Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary; the sauce should be highly seasoned. Add water if the sauce seems too thick. 4 Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks. 5 Makes 3 to 4 cups.

SIMPLE BARBECUE SAUCE

Steps:

• Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

ANGUILLAN ROAST CHICKEN

Steps:

• 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a large nonreactive bowl. Combine the scallions, shallot, garlic, onion, chiles, 2 teaspoons salt, thyme, pepper, and bay leaves in a food processor and process to a paste. Add the oil and rum and process until blended and smooth. Taste for seasoning, adding salt as necessary the mixture should be highly seasoned. Pour the marinade over the chicken in the bowl and turn the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 12 hours.2. Preheat the grill, using the two-tiered method. If using a charcoal grill, preheat to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high then, when smoke appears, lower the heat to medium.3. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Remove the chicken from the marinade and place, skin side down, on the grate over the hotter section of the grill. The last 5 minutes, brush the chicken with a small amount of the barbecue sauce.4. Transfer the chicken to a serving platter and serve with the sauce on the side. Reserve any leftover sauce for another use.Serves 4

ANGUILLAN BARBECUE SAUCE

Steps:

• 1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes.2. Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally.3. Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary the sauce should be highly seasoned. Add water if the sauce seems too thick.4. Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks.Makes 3 to 4 cups