Barbecue sauce is one of those magic sauces that can instantly jazz up a mediocre meal. A burger off the grill? That’s good. You know what’s better? A grilled burger with barbecue sauce on it. The same can be said for chicken and pork.
While most of us buy our barbecue sauce from the store, making it actually isn’t that hard and can lead to impressive results.
Top Chef alumni Brian Husky recently partnered with Arizona’s Four Peaks Brewing to come up with a few recipes using its beer. This one for BBQ sauce looks out of this world and is sure to take your next cookout to the next level.
Huskey’s Kilt Lifter BBQ Sauce
Yields: 1 quart (32-oz.)
Ingredients:
2 cups (450g) brown sugar
1 cup (275g) apple cider vinegar
½ cup (120g) Worcestershire sauce
1 tablespoon (5g) dried thyme
1 tablespoon (10g) garlic powder
1 teaspoon (3g) cumin powder
1 teaspoon (3g) chipotle powder
3 cups (710g) ketchup
¼ cup (50g) molasses
½ cup (120g) light corn syrup
1 ½ tablespoon (15g) Huskey’s Dry Rub
1 12-oz. bottle Four Peaks Brewing Co. Kilt Lifter Scottish-style Ale (recommended, or other Scottish ale)
Huskey’s Dry Rub
1 cup (150g) kosher salt
1/3 cup (65g) paprika
3 tablespoons (30g) chili powder
1 tablespoon (15g) cumin powder
½ tablespoon (6g) ground white pepper
1 ½ tablespoon (15g) ground black pepper
Preparation:
1. In a small bowl combine all dry ingredients and mix well to make Huskey’s Dry Rub. Set aside.
2. Bring a medium sauce pot to medium high heat and make a gastrique by bringing sugar, vinegar, worcestershire to a gentle boil
3. Let gastrique simmer for a few minutes
4. Remove gastrique from heat. Add thyme, garlic, cumin, and chipotle powder
5. Let sit for 10 minutes to steep
6. Stir in ketchup, light corn syrup, molasses, beer and simmer over low heat for 30 minutes (until mixture reaches desired consistency)
7. Remove from heat and add Huskey’s Dry Rub
Storage
Let BBQ sauce cool and refrigerate.
- Stores up to a month.