Brandy and Coke Apple BBQ Sauce

Brandy and Coke Apple BBQ Sauce

We came up with this “juke joint” BBQ sauce, Clint and I, while I was grilling pork chops. And we humbly named it, “Brandy and Coke Apple BBQ Sauce.” It is worth mentioning that we don’t cook together very often (I definitely wear the apron in the house – a Spider-Man apron, in fact), or this cooperatively, so when we do collaborate on a recipe, please take notes!

[Note to Reader: Although I decided this wasn't quite a Food Trek post, it truly was so  deliriously delicious, that I decided that it should still be posted in Recipes instead - hopefully for your mutual enjoyment. So marks the beginning of great recipe sharing with less production!]

This BBQ sauce has some great flavor layers: tangy, smoky, and spicy, and the apple texture just brings it all to sweet fruition.

This BBQ sauce has some great flavor layers: tangy, smoky, and spicy, and the apple texture just brings it all to sweet fruition.

Anyway, here are the ingredients and directions:

1 gala apple, seeded and diced
1/4 c. red onion, diced
1/2 Serrano pepper (or jalape├▒o), diced
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 tsp. Worcestershire sauce
1 tsp. liquid smoke
1 tsp. honey
1 tbsp. molasses
1 tsp. paprika
1 tsp. maple syrup
1 8 oz. can tomato sauce
1 16 oz. stewed tomatoes
1 4 oz. can tomato paste
1/4 cup brandy
1/4 cup Coke Cola
salt and pepper (as desired)
1 chipotle pepper (optional)

Combine stewed tomatoes, sauce, paste to a medium sauce pan. Dice apple, onion, and pepper then shred a chipotle with a fork and add all ingredients with the simmering sauce on medium high. Measure out remaining ingredients (molasses, Worcestershire, apple cider, maple syrup, coke, brandy, etc.), all seasonings, and stir in the brown sugar, continuing to build on the flavors. We agreed that the texture from the cooked apples added something wonderful to the sauce but if prefer a less chunky BBQ sauce, a food processor wouldn’t damage this sauce at all.

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1 Comment

  1. woman within
    Oct 8, 2013

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