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BBQ Sauce – Mad Monkey Burgers

5 from 6 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 74 kcal

Ingredients
 

  • 1,5 liter Cola
  • 150 g Bacon slices
  • 4 medium-sized Onions (roughly diced)
  • 6 Toes Fresh garlic (peeled and chopped)
  • 1 Cup Double espresso or strong coffee
  • 4 Tbsp (heaped) Brown sugar
  • 1 Tbsp (heaped) Paprika powder (noble sweet)
  • 1 Tbsp (heaped) Cayenne pepper
  • 2 Tbsp (heaped) Smoked salt
  • 1 Tbsp (heaped) Cocoa powder (no drinking chocolate)
  • 2 Tbsp (heaped) Applesauce
  • 1 tsp (heaped) Pepper
  • 4 leaf Bay leaves
  • 4 Grains Pimento
  • 4 Pc. Juniper berries
  • 6 Tbsp (heaped) Tomato paste
  • 2 Tbsp (heaped) Medium hot mustard (Bautzner)
  • 1 tbsp Lemon juice
  • 2 tbsp White wine vinegar
  • 3 tbsp Worcestershire sauce
  • 4 tbsp Soy sauce (dark)
  • 3 tbsp Liquid smoke

Instructions
 

  • It is advisable to have all the ingredients ready beforehand and to prepare dry ingredients in a bowl. We use a 1 liter preserving jar for storage
  • Fry the Bacon in a little rapeseed oil until dark; Add onions and garlic and fry until translucent.
  • Deglaze with cola and add espresso brown sugar paprika powder chayenne pepper smoked salt cocoa powder applesauce pepper bay leaves allspice grains juniper berries, stir well and simmer gently for 1 hour; stir every now and then. Take the pot off the stove and take out the bay leaves.
  • It must be clearly reduced after an hour. Add tomato paste mustard lemon juice white wine vinegar Worcester sauce soy sauce liquid smoke and puree everything very, very well with the hand blender. Then bottle and let it cool down at room temperature.
  • The sauce still thickens and you should allow the sauce to stay in the fridge for another night. Then it is really good.

Nutrition

Serving: 100gCalories: 74kcalCarbohydrates: 16.6gProtein: 0.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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