This is a really nice tomato-based barbecue sauce that works great on homemade pulled pork, and keeps in the fridge for two weeks, letting you use it to paint chicken legs on the grill.
Ingredients
1 3/4 C. ketchup (not catsup)
1 C. apple cider vinegar
1/8 C. Worcestershire
1/8 C. soy sauce
1 C. brown sugar
3 T. chili powder
2 T. oil (NOT olive)
1 T. dry mustard
1 T. of fresh grated ginger
A shitload of minced garlic (a bit less than a shitload is o.k. too)
Combine it, heat it, toss in two slices of lemon. Simmer for only five minutes and don’t let it reduce (you’ll end up with a thick tar that could choke a wolverine). Keeps in the fridge for about two weeks.
Once the three hours is up, you should have a bunch of liquid in the pot, most of which is fat. Strain off as much as you want, but leave some behind (it keeps the pork moist and delicious even without sauce). Now grab a couple of forks and wok them through the meat, mixing it with the juice you’ve left behind. Stop often to shove many pieces of tasty pork into your mouth. When you’re done, you can either add some barbecue sauce to the pot and mix it up, but don’t add too much – over-sauced pulled pork sucks. I usually add about 3/4 cup to the pot, then pour more to taste at the table.
C=Cup
T=Tablespoon
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Now Brad, shame on you – why not olive oil? I’m no health freak, but it tastes seriously better than all those veg oils out there that quite frankly, are shit.
(of course, the fact that we grow our own olives and make our own olive oil might influence me a tad)
As much as I love olive oil, and I do love olive oil, it imparts a taste I don’t want in my barbecue sauce I’m sorry to say (plus, most people will go to olive just for the health choice, which is silly in this context). And while I used to use it (or a blend with butter) for browning onions and garlic, I’ve moved to butter exclusively because as good as olive oil is, nothing beats the buttuh.
Feel free to send me some olive oil though, you know, if you want to change my mind and stuff.
Noooooooo! For browning, mix olive oil and butter – all the taste of butter, with no burning worries! Magic.
Would be delighted to send you some of our oil – if you’ll pay postage! The oil itself is only 8 euros per liter….
I know you can increase the smoke point with olive oil, but the milk solids will still burn (or brown at least) before you ever hit the smoke point. But even so, my issue is really with taste – I love the taste that butter imparts when you saute in it, so I just lower the heat and bring the butter. If I need to do really high heat sauteing, I suppose I could clarify it, which raises the smoke point up close to 500 degrees.
All that said though, I LOVE olive oil, but in the right context. For me it just doesn’t always work.
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olive oil is a great additive on foods since it has low saturated fat*~*