Hot Honey BBQ Sauce

It might only be February but with the weather feeling so mild my mind drifted to the Summer. When I'm not beekeeping I'm usually found in the kitchen as I love cooking and one of my favourite Summer time recipes is my Hot Honey BBQ Sauce.



Full of Spice, offset by the sweetness of our own honey, it's perfect for pretty much anything that can be put on the grill or inside a smoker.


As with most of my recipes, they're straightforward and easy to prepare, it just needs a little digging around in the pantry to make sure you have all the ingredients.




Once you've found everything you need it's a simple job of throwing it all in a large saucepan and simmer for a while to reduce and intensify the flavours.


The great thing about all of these recipes is you can adjust them to suit your own tastes, less hot, more sweet, more sour, You choose!



Delicious on Veggie Kebabs, Veggie Burgers, and a wide range of vegetarian foods, my meat eating buddies can relax as this sauce is perfect for all but the most delicate of fish dishes.

Burgers, sausages, Fish, shellfish, pulled pork, smoked brisket and even giant beef ribs, it's a perfect fit for them all.


Ingredients:

4 cups Tomato Ketchup

1/4 cup Apple Cider Vinegar

1 Tablespoon Worcestershire Sauce

1/4 cup (or more) Runny Honey

6 Tablespoons Dark Brown Sugar

2 Tablespoons Molasses

2 tablespoons Ground Black Pepper

1 teaspoon Sea Salt

1 teaspoon Ground Allspice

1/2 teaspoon Ground Cloves

2 Tablespoons Hot Chilli Powder

1 tablespoon Garlic Granules/Powder


Method:

It couldn't be simpler!

Add all the ingredients except the Tomato Ketchup into a large pan and gently heat until all the sugars have dissolved, if you warm the honey in the jar it will pour more easily.



Bring to the boil and then reduce the heat while you add the tomato ketchup.




Return to the heat and bring to a gentle simmer, be careful as it will splatter if you don't stir regularly.

Using a much larger pan will help with the spattering.




Simmer for around 20-30 minutes until the sauce has thickened to your desired level.





If you've used hot chilli powder be careful with how much you use! It get's fiery!


Make sure to use sterilised jars and the sauce will keep for several months, let's face it, it'll never outlast the Summer!



Cold beers at the ready!


Enjoy!



Stewart


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© 2018 Stewart Spinks​

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