Lemon Ginger BBQ Sauce (Steven Raichlen's Recipe)
Ingredients
- 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!
- ⅓ cup packed light brown sugar I used Bourbon Barrel smoked sugar to add some smokiness to the sauce
- ⅓ 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!)
Instructions
- 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.
Cooking suggestions:
- 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!
Notes
this recipe is by Steven Raichlen from the July 2012 issue of Fine Cooking Magazine, I've added very slight modifications