Cooking Sauce for BBQ

Use this to slather chicken or pork particularly before cooking. Let set for an hour to best absorb the flavors into the meat. The low sugar content makes it harder to burn, but not impossible.

Note that this is not the type of BBQ sauce that is used after cooking. It needs to cook on the meat to taste good. You can put some of that kind of BBQ Sauce on when you serve it.

Combine in the blender and liquefy the following until no chunks remain. Set aside to use soon:

• 1/3 cup lemon juice
• 1/2 cup white vinegar
• 1/2 cup bourbon (I use Jim Beam)
• 8 shots of espresso OR 10 grams of finely ground coffee
• 1 Tbsp honey
• 4 large cloves of garlic
• 1/2 cup chopped onion
• 6 oz (by weight) tamarind paste (seedless)
• 4-8 raw habanero peppers with seeds and stems removed

Grind the following spices to a fine powder:

• 2 Tbsp whole black pepper
• 2 Tbsp whole white pepper
• 2 tsp whole cumin

Heat this oil a 4 qt saucepan (or larger):

• 3 Tbsp coconut oil (we'll use more of the coconut oil below) (or use Olive oil)

When hot add these and cook about 90 seconds until it smells wonderful and the tomato changes color:

• 3 Tbsp of tomato paste (taken from the cans used below)
• 1 Tbsp anchovie paste

Add the pepper and cumin that we ground to powder above.
Stir to intensify the flavors (30 seconds)

Add these to the saucepan:

• 1 cup red wine (or water)
• The contents of the blender prepared above

Bring to a simmer and then add

• The rest of 2 - 12 oz cans of tomato paste
• 1/4 cup coconut oil (added to that above) (or Olive oil)
• 3 Tbsp powdered yellow mustard
• 3 Tbsp Worcestershire powder
• 2 Tbsp Hickory Smoke powder
• 2 tsp salt

Stir and simmer for 20 min. Thin as needed with:

• 2-3 cups water

Remove and seal in jars. Keep refrigerated until used. Will keep longer than you think.