ADAM PERRY LANG BBQ SAUCE RECIPES

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MOLASSES BARBECUE SAUCE RECIPE - ADAM PERRY LANG | FOOD & WINE



Molasses Barbecue Sauce Recipe - Adam Perry Lang | Food & Wine image

Adam Perry Lang’s barbecue sauce—sweet, spicy and sticky—pairs perfectly with his super-flavorful chicken wings.

Provided by Adam Perry Lang

Categories     Condiments

Total Time 20 minutes

Yield about 1 1/2 cups

Number Of Ingredients 14

1/2 cup ketchup
1/3 cup dark brown sugar
1/4 cup unsulfured blackstrap molasses
1/4 cup apricot preserves
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 garlic clove, minced
1 1/2 teaspoons chile powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
Pinch of ground cloves
Pinch of ground allspice
Salt

Steps:

  • In a medium saucepan, combine all of the ingredients except the salt with 1/2 cup of water and bring to a boil, stirring well. Let cool and season with salt.

SWEET AND STICKY BARBECUE SAUCE RECIPE - ADAM PERRY LANG ...



Sweet and Sticky Barbecue Sauce Recipe - Adam Perry Lang ... image

Adam Perry Lang uses an ingenious technique to prevent his barbecue sauce from burning on the grill: He mixes it with an equal amount of water. This lets him brush it on up to 45 minutes before the meat is finished cooking. The flavors of the sauce become wonderfully complex and the meat develops a beautiful, shiny glaze.Plus: More Grilling Recipes and Tips

Provided by Adam Perry Lang

Total Time 1 hours 0 minutes

Yield makes about 6 1/2 cups

Number Of Ingredients 17

½ cup vegetable oil
5 garlic cloves (chopped)
1 medium onion (chopped)
1 green bell pepper (chopped)
Salt
¼ cup dark rum
3 tablespoons chili powder
1 tablespoon freshly ground black pepper
½ teaspoon ground allspice
½ teaspoon ground clove
1 cup dark brown sugar
2 cups water
2 cups ketchup
½ cup molasses
½ cup yellow mustard
½ cup cider vinegar
2 teaspoons hot sauce

Steps:

  • Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
  • Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt.

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