Food and beer pairing guides frequently state that brown ale is an excellent companion for barbecue. So therefore we can only assume that brown ale is good on barbecue.
It may be too early to officially declare the start of barbecue season in Newfoundland but we have to be close right? I’ve adapted a popular barbecue sauce recipe, originally designed to be whiskey based, and subbed in some of our American Brown Ale. This is one tangy, vinegary sauce that will favour those who like things sweet and sour. It’s perfect for pulled pork or for slathering on some chicken or ribs in the late stages of cooking.
While I have not tried using other beers, I’m going to make the following assumptions and present them as facts:
- The lighter the beer the darker the sugar source taking into consideration options such as table sugar, brown sugar and molasses. The original whiskey recipe called for molasses but I decided to sub in some brown sugar as the brown ale should provide enough burnt and roasted flavors. Honey could also be used if you like that flavour.
- The more bitter the beer, the more sugar you may need to add in order to balance the sauce to your tastes. Make the recipe as is and adjust accordingly. Our beer was about 25 IBU.
Now I hate recipes that use a lot of prepackaged goods, but I’m not about to go and make ketchup in order to then make BBQ sauce. If you have diet restrictions that make most commercial ketchups not an option, by all means, start off by making some of your own.
Recipe adapted from AmazingRibs.com “Tennessee Hollerin’ Whiskey Barbecue Sauce”.