Foster's Hawaiian Hint BBQ Sauce
If you prefer your barbecue sauce sweet and tangy, I've developed a great sauce with a adequate enough volume of sugar to sweeten your chops, without burning too easily over any open flames.
- 1 cup Catsup
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 2 tablespoon peach or apricot preserves
- 2 tablespoons lemon juice
- 6 oz can chopped pineapple
- 1 tablespoon Worcestershire sauce
- teaspoon dry mustard (or tablespoon prepared yellow mustard like French's or Durkee - not Poupon)
- 1/8 teaspoon black pepper
- 2 tablespoons butter
- 1/2 cup chopped celery
- 1/2 cup chopped yellow onion
Melt the butter in a large saucepan. As soon the butter starts to sizzle, add onion and celery until they become glassy but not burnt (about 2 or 3 minutes). Stir in the remaining ingredients one right after the other, while bringing the sauce to a boil. As soon as the sauce boils, reduce heat to medium low. Cover the saucepan and simmer for 30 minutes.
Use this sauce at the last five minutes of grilling. You can also marinate beef, chicken or pork with it, however keep the quantity of liquid thin on the surface when grilling over open coals (this will avoid having the sauce caramelize or burn).
This sauce is great on just about everything. It is definitely one of those adornments to good grilling that makes people lean back in their lawn chairs and shout "Oooooh That's Good!"
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