People send me a ton of BBQ sauce to review, and I appreciate the opportunity to try new sauces. But, as a person who writes a blog about Grilling and BBQ, I feel that it is imperative to know how to make a good sauce. And, I like to get away from the traditional sweet and smoky Kansas City style and branch out with different flavors. When I saw Steven Raichlen’s Lemon Ginger BBQ Sauce in the buy viagra Fine Cooking last summer (June/July 2012 issue), I knew I had to try it. Citrus and ginger are an unforgettable flavor combination.Print
- 1 tbsp unsalted butter
- 2 shallots, minced
- 1 tbsp minced fresh ginger (I used a heaping tbsp- you can never have enough ginger in my book!)
- 1/3 cup packed light brown sugar (I used Bourbon Barrel smoked sugar to add some smokiness to the sauce)
- 1/3 cup fresh lemon juice (or the juice of 2 large lemons)
- 1 tsp lemon zest (this is my own addition)
- sea salt, fresh ground pepper to taste (again, I used Bourbon barrel smoked sea salt and pepper- it is my favorite!)
In a medium sizes saucepan, melt the butter over low-medium heat. Add the shallots and ginger and cook about 4 minutes. Next, add the sugar, lemon juice and mustard and simmer for about 6 minutes until the sauce has
thickened. Make sure to stir the sauce often while cooking. Add salt and pepper to taste.
I smoked chicken quarters seasoned with salt/pepper/smoked paprika at 350 degrees on indirect heat for 7 minutes each side, and finished on direct heat for 3 minutes each side. I basted with sauce while on direct heat (be sure to coat grill with oil so the chicken does not stick). I reserved sauce to be served with the chicken. I tried Kingsford's new smokehouse briquettes for smokiness in lieu of regular smoking chips. Don't pull chicken off until the internal temp has reached 170 degrees – I used a thermapen to check the internal temp.
Goes great with my Charleston coleslaw recipe!
this recipe is by Steven Raichlen from the July 2012 issue of Fine Cooking Magazine, I've added very slight modifications