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Potatoes, Rice, Etc. | Salads and Dressings | Bacon | Bar Food | Vegetables | Sauces and Gravies | BBQ Mops and Rubs
Root Beer BBQ Sauce (Glaze)
Root Beer BBQ Sauce (Glaze)
By Cap'n RonPublished:
I've had times when I've been able to cheat with this recipe. When I was fixing the menu at a restaurant in North Carolina this past Summer, I was able to get the Root Beer Syrup from a soda machine. I even used it to make a Root Beer Brisket for a large party I catered. This is a great way to make the process go quicker, since you're not having to take the time to reduce soda.
If you're using this as a basting sauce, or mop, you definately want to add the oil and mustard. If you don't the finished product will be awlful looking. The oil always provides a nice shine to anything that has been basted with it.
But, if you'll be turning this into a "Wing Sauce", you really don't want the oil, but you should add some butter to get both some shine and the richness from the butter.
- 1 Quart, Root Beer, not diet
- 1/2 Cup, Butt Kickin' Blacken, Southwest Blend
- 1 Teaspoon, Liquid Barbecue Smoke®
- 1 Tablespoon, Coarse Kosher Salt
- 1 Tablespoon, Pure Vanilla Extract, not imitation
- 1/2 Cup, Dark Brown Sugar
- 1 1/2 Teaspoons, Mustard, optional
- 1 Tablespoon, Vegetable Oil, optional
1. Place all of the ingredients into a pot, uncovered, preferably Teflon. Bring it to a boil, then lower the temperature to a slow boil and let cook until it's reduced to a syrup. It took about 45 minutes to reduce this amount to a thin syrup. Your time may be different based on the temperature your cooking, and the diameter of your pan. A wider pot will have more surface area, and reduce quicker.
Ron's Note:
I prefer to do this early in the morning, or the day before I'll be cooking with it. It'll allow it to cool off , and insure that the flavors have a full chance to come together.
You could easily turn this sauce into a "Wing Sauce" by adding some Red Wine, or Malt vinegar to the above mixture. And of course, the addition of some butter, or fresh or dried Jalapenos, or Habanero powder would be pretty good also.
The mustard helps the oil blend into the mix, and the oil will give a shiny glaze.
Ron's Note:
I prefer to do this early in the morning, or the day before I'll be cooking with it. It'll allow it to cool off , and insure that the flavors have a full chance to come together.
You could easily turn this sauce into a "Wing Sauce" by adding some Red Wine, or Malt vinegar to the above mixture. And of course, the addition of some butter, or fresh or dried Jalapenos, or Habanero powder would be pretty good also.
The mustard helps the oil blend into the mix, and the oil will give a shiny glaze.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Root Beer BBQ Sauce (Glaze)
Root Beer BBQ Sauce (Glaze)
Butt Kickin' Blacken should be used in ALL your BBQ Sauce Recipes for that added Cajun Kick.
ORDER SOME TODAY!
I save any leftovers in a squirt bottle in my Frig. It's great to use as a Flavor Kicker in all your recipes.
Root Beer Glazed, Smoked Ham
Root Beer Glazed, Pork Roast
Root Beer Brined, Chicken Breasts
