It’s not very often we get to quiz Head chef Andrew Dudley on his culinary secrets but while talking about our weekend plans, he spilled the beans (sauce in this case) and shared his ultimate BBQ sauce recipe with us – so we thought we’d share it with you.
Perfect for indoor and outdoor BBQ’s this delicious sauce doesn’t need sunshine to make it taste good. Pair with chicken, lamb, pork or steak, you really can’t go wrong; add a lashing to brioche beef burger, drizzle over crispy chicken steaks or use it as a dip for grilled haloumi slices.
Now it’s no surprise that to be this delicious, preparation is key, so this recipe is not for the quick fixers. If it sounds delicious but you really haven’t got the oomph to make it, next time you’re dining with us, order the indoor BBQ – think short rib and pulled beef brisket served with corn, onion rings, Boston beans, sweet potato fries, pocket bread and creamy slaw!
So fire up the BBQ, grab your tongs, the drink of your choice and impress your friends….
1kg ripe tomatoes, chopped
250g onions, peeled and chopped
250g cooking apples, peeled, cored and chopped
250g chipotle peppers
250ml cider vinegar
25g smoked sea salt
25g hot smoked paprika
250g light muscovado sugar
Place all the ingredients into a pan (except the sugar) and bring to a simmer – continue this simmer for two hours, then pass through a mouli. Return to the pan and add the sugar and cook for a further 30 minutes until sauce has thickened.
25ml veg oil
1 onion grated
1 clove garlic
30g spice mix (Spice mix: 5g fennel, 3g cumin, 5g coriander, 5g celery salt, 5g mustard seeds, 5g peppercorn)
125ml apple juice
125ml cider vinegar
135 maple syrup
125 French mustard
125 black strap molasse
125 apricot jam
500 chipotle Ketchup (from earlier recipe)
25 smoked sea salt
Stir all ingredients together, decant into clean bottles and use within two weeks of preparation