The time has come to make another batch of my signature Scotch Barbecue Sauce. I usually make a triple batch, because it's a pain to make this -- and besides, I keep giving it away.
The recipe is simple. It yields a nice sauce with just enough heat, just enough sweeetness, just enough smoke. It adds greatly to brisket or pulled pork (or whatever), but the taste doesn't linger after you're finished with the dish.
The secret ingredient is a young single malt Islay-style Scotch whisky. This gives a nice smokiness to the sauce and an underlying barley strength. The alcohol mostly cooks off. The only other out of the ordinary thing is my use of apples as a sweetener. Raw sugar is the usual sweetener in BBQ sauces, and they come out harsh. The apples add a smoother sweetness, as well as some pulp that affects the final texture of the sauce.
Anyway, here's the process up to now.
Mise en place
French for "the fixins"
Double, double, toil and trouble
Sweating it out
Garlic and onions begin the parade
Apples in process
For sweetness and thickening
Apples join the party
Now we're getting somewhere
Chipotles for kick and a bit more smoke
Imagine yourself wearing a kilt and a sombrero
Everybody into the pool
The remaining ingredients are added
The sauce will now simmer on the stove top for the next hour. It will be a rich, reddish mahogany color when it's done. More pix to follow.