Barbecue sauce

Ingredients for 3 servings:

• 1 small bottle(s) of cola (0.5 l)
• 1 bottle of ketchup (0.5 l)
• 2 pinches of garlic granules, or 1/2 clove finely diced
• 2 tsp sea salt, coarse or 1-2 tsp salt fine
• 1 tsp allspice, ground
• some water (approx. 50 – 100 ml)
• 4 cl port wine
• e.g. balsamic vinegar, light (or apple cider vinegar or red wine vinegar)
• 2 tsp, heaped chili pepper(s), dried, crushed with seeds
• 1 tsp, heaped lemon peel, dried, finely diced
• 2 tsp, leveled smoked salt (hickory)
• 1 tsp, heaped peppercorns, pink (Pink peppercorns, Schinus)
• 1 pinch(s) black pepper, freshly ground
• 1 cl whiskey, Irish or American (Burbon is also possible)
• 1 tsp, heaped pepper, green

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Ultimate BBQ sauce with three derivatives (Hot, Smoky, Whiskey)

Basic sauce: The starting product is a simple ketchup (one from a discount store will also work). For my first attempts, I used a branded ketchup and an “original” Coke – it will certainly work with a discount store version, too. For the whiskey-based version, soak the dried peppercorns in the whiskey, ideally the day before. Place the Coke in a saucepan or a wide pot and slowly reduce to about 1/5 of the volume (i.e., 100 ml). This takes about 30 minutes, depending on the stove. Let the reduction cool slightly and add all the ketchup (if necessary, rinse any residue from the bottle with a small sip of water – I had almost 90 ml left in the bottle). Add the garlic, salt, and allspice and bring gently to a boil. Stir frequently. Season to taste and, if necessary, add more vinegar (depending on taste). Add port wine. If the sauce is already too thick, add a little more water (approx. 100ml) if necessary. Divide this base sauce into three portions (approx. 240-250ml each) and, if possible, divide it between three pots. “Hot” version: Heat the sauce in a pot. Add chili and lemon zest. Slowly bring to a boil, season to taste. Season to taste with chili, stirring regularly. Pour into a boiled glass jar, seal, and turn upside down (approx. 10-30 minutes). “Smoky” version: Heat the sauce in a pot. Add smoked salt and peppercorns. Slowly bring to a boil, season to taste. Season to taste with smoked salt, stirring regularly. Pour into a boiled glass jar, seal, and turn upside down (approx. 10-30 minutes). “Whiskey” version: Heat the sauce in a pot. Add green peppercorns, including the whiskey in which it was marinated. Bring to the boil slowly, season to taste. NB season to taste with whiskey, stirring regularly. Pour into a boiled glass, seal, and turn upside down (approx. 10-30 minutes). Tip: You can also use pickled green peppercorns. However, these should be rinsed first and then soaked in the whiskey. Makes approx. 3 bottles of 250 ml (one bottle per sauce). Aside from the fact that these small portions make great gifts to your next barbecue, the sauces can be used in the following ways, among other things: Hot: Shrimp and fish, but also with veal and poultry. Smoky: Ideal with beef and pork belly. Whiskey: Very suitable for pork loin, veal, and white poultry.