condiment Rum, Fire & Brimstone BBQ

[masschilehead]

6oz. can tomato paste
1/4 c. molasses
3 tbs brown sugar
1/2 c. Gosling's Black Seal rum
3 cloves garlic
generous pinch allspice (didn't have any, so I used a dash of ground clove and dash nutmeg)
2 tbs Worcestershire sauce
2 tbs soy sauce
2 ripe douglah, seeded and chopped
1/2 smoked black naga
1/2 smoked chocolate habanero

Combine all ingredients in a blender or FP and pulse until smooth. Pour into heavy pot and bring to a boil. Simmer 2 minutes and remove from heat. Cool completely and jar. Will keep for months in reefer.
*courtesy of Spirit of Bermuda cookbook... with a couple mods

 

[kauaidundee]

That looks and sounds like a winner. Baby back pork ribs drenched in that will make you slap your granny!

 

[masschilehead]

That looks and sounds like a winner. Baby back pork ribs drenched in that will make you slap your granny!

I'm makin' pork chops tonight

 

[SuperHot]

Nice!!

 

[Sethsquatch]

Nice share MCH!

 

[masschilehead]

Nice share MCH!

More to come later Seth on the Drunken Chef!!

Well, I had planned on sharing my pork chops smothered in my BBQ sauce on the Drunken Chef, but alas, my damn phone died and I couldn't get the pics emailed to myself. To make matters worse, I have no charger here at home, because I forgot it at work. Anywho, I started with a homemade rub, consisting of Chris' #16 smoked 7 pot powder, chipotle chile powder, garlic garlic (tastefully simple), seasoning salt (tastefully simple, kosher salt, and a little ground clove. Then, I basted the bejeesus out of it with the Rum, Fire and Brimstone BBQ. It may have just been the hottest thing I've eaten. I cooked 2 chops for myself, but could only down one. Chris' powder is just amazing! So smokey and super hot. The Douglah's made for a volcanic BBQ as well. I will post pics when I'm able to charge my phone, or if the email goes through.

 

[PIC 1]

Looks good,....... No citric or acetic acid's?

Did the book mention it'll last a few months in the ice box?

 

[masschilehead]

Looks good,....... No citric or acetic acid's?

Did the book mention it'll last a few months in the ice box?

you are correct... no acids. I have to suspect that the 1/2 cup of rum in some way is helping to preserve this, and yes, in the reefer.

 

[badger126]

Great recipe! I made this last night except using a choco scorpion, morouga scorpion, and a douglah and using red wine vinegar instead of rum. Great sauce! Does anyone know if this might keep well considering I used vinegar?

 

[marclocas]

I will use Jack Daniel's instead of the rum! This looks amazing. Thanks for the share!

 

[newhoppyguy]

I like the idea of using jack marclocas  great recipe!!!!

 

[Whitewookie]

Looks great, gonna try it but as mentioned above will probably opt for bourbon. I would think that if you prepared some canning jars and lids you could hot cann it and keep it in the pantry for a long while. I usually do this with my sauce. I just boil the seals as usual and sterilize the jars in the oven for about 1/2hr at 250. Keep everything hot and the jars seal just fine as they cool. I've stored it in my pantry for several months like this.