Part of getting ready for the change in season means sticking to a schedule of getting over-prepared for all the things that we tend to cook in my house to go along with the weather and the new groceries it yields. Typically, the cold weather means we make enough stock to fill our freezer from October until about December, when we go and make a second round for the rest of the soups, stews, and whatever else we cook to keep us warm and just make enough throughout the rest of the year since you should always have some handy. Different cultures have their own ways to mark the transition from one part of the year to the next, but in my house, we put food in jars to get ready for the months ahead.
Right before the summer hits, and the kitchen in my Brooklyn apartment gets a little too hot to spend lazy afternoons around a stove for hours at a time, I like to start prepping my own bbq sauces for all the grilling I hope to get done starting after Memorial Day. The best thing is to measure it out so you have about three to five bottles, but if you have more, just give them to friends.
This particular sauce, a nice and spicy variation on the more traditional Kansas City variety, lures you into thinking you're getting something sweet, but then a second later, you realize just how much of a nice kick PB&G restaurant at Four Seasons Resort Orlando Chef Gerald Sombright's stuff really has. This stuff is so good that you don't need to slather it all over your ribs or pulled pork. Even a couple of squirts would do the trick.
Spiced BBQ Sauce from PB&G restaurant at Four Seasons Resort Orlando
- 10 pound of canned diced tomato
- 2 cups of brown sugar
- 1 cup Dijon
- 2 tbsp coriander
- 2 tbsp peppercorn
- 1 pod of star anise
- 2 bay leaves
- 3 tbsp of Worcestershire sauce
- 1 cup of red wine vinegar
- ½ cup of molasses
- ½ cup of yellow onion
- 1 tsp of salt
- In a large pot sweat the yellow onion until it is translucent.
- Add tomato, Dijon, brown sugar, Worcestershire, red wine vinegar, and molasses.
- Inside a piece of cheese cloth place coriander, peppercorn, star anise, bay leaf. Wrap tightly, and tie it.
- Cook over medium-low heat until the volume has been reduced by one third of its original volume. (In the restaurant this takes 24 hours.) After reduced, then add to a blender and puree until smooth. Season with sauce to taste.