Rauch’s Smoke on the Water Beer-B-Que Sauce
When the worlds of beer and food collide, the results can be enough to make your mouth water. With the keen eye of Amy Chamberlain, chef/owner of Manchester, Vermont’s Perfect Wife Restaurant and Tavern, we managed to select this winning recipe sent in to us by BYO readers for our first annual Beer & BBQ Recipe Contest. We encourage you to enjoy the weather, get out and brew up some of this great BBQ cuisine!
FIRST PLACE
Jack Castro
Fort Collins, Colorado
Rauch’s Smoke on the Water Beer-B-Que Sauce
Ingredients:
- 6 oz. homebrewed rauchbier
- 24 oz. ketchup
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/8 molasses
- 1.5 tbsp. Worcestershire sauce
- 1 bay leaf
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1 clove garlic, minced
- 1/8 cup soy sauce
- 1/4 tsp. ginger
- 3 tbsp. pineapple juice
Step-by-step:
1. Combine all ingredients into a sauce pan. Cook on medium heat for 30–45 minutes. Sauce should be well blended.
2. Let cool for 20 minutes. Ladle into a bowl and cover with plastic wrap.
3. Use with your favorite meat and try it as a dip. Pour the rest of your rauchbier into a glass and enjoy!
