I was asked to provide a part of the food for my fathers birthday party.
I will prepare Flammlachs (flamed salmon?) and pulled pork.
As my parents aren't particularly fond of the usual sweet/smokey BBQ Sauce I am looking for an alternative.
So please let me know if you have a good recipe tasty rub/sauce combination. I don't have a smoker, i will just put the meat in the oven for 8 hours or so.
Thanks in advance
Don't worry too much about being exact, but get the ratios kind of close and adjust as you'd like - I grew up in the US, and still think that way for barbecue:
A cup of mustard (any type is fine - so long as it's yellow - although I'd think long and heavy before adding a cup of Colmans)
About a half to two thirds of a cup of apple cider vinegar (other vinegars are okay, but apple is best)
A couple of teaspoons of Worcestershire sauce (for umami)
Half a cup or so of honey (you can also add brown sugar to make it sweeter, but as you said you don't like sweet, add it to taste if you want, or just more honey)
Slowly heat this mixture adding in order and stirring the entire time on a low to medium low heat, don't boil or burn it).
Add seasonings: crushed garlic (probably a teaspoon or two), a bit of salt and black pepper... keep mixing... cayenne (or powdered paprika) to taste... red pepper flakes if you can get.
Hot sauce to taste (tobasco or if you can get Frank's Red Hot (a US brand), or even sriracha).
If it tastes too bitter add butter until it tastes how you'd like.
Let it simmer low for fifteen minutes to half an hour. Do not let it boil or burn.
After you've pulled the pork, put in to a large bowl and put this mixture over it.
I cook pulled pork in different ways - sometimes long and slow in my oven on the steam setting, other times I do it on the lower setting of one of my slow cookers. I have a small one and a large one.
MMMMM!
While still BBQ sauce, I really like Tsueri sauce:
https://tsueri.shop/products/tsuri-s…1-das-original
It’s not so cloyingly sweet like American BBQ sauce and is more tangy.
Also, I know most people do the ‘low and slow’ thing, but I brown the meat, stick it in a pressure cooker with a bottle of weissbier for two hours and it turns out great. The liquid then makes a great gravy!
1 tin tomatoes
1/4 cup honey
1/2 cup brown sugar
2 Tablespoons Worcester sauce
1 Tablespoon (or more) sriracha
1/4 cup hard cider
zest and juice of 1 lemon
2 cloves pressed garlic
1 Tablespooon Coleman's dry mustard
fresh thyme
Blitz and simmer 20 minutes
OR, Give yourself a real treat and make my patented Ancho Chili Sauce:
Toast 50g dry Ancho chilis about 5 minutes at 165C, do not burn!
Stem and seed chilis and blitz smooth with 1/3 cup onion, 3 cloves garlic, 3/4 tsp cumin, 2 tsp chili powder, 1/4 tsp black pepper, 1 tin tomatoes. Saute the results in 1 Tablespoon EVOO 3 minutes. Add 1-1/2 cup chicken stock and 1 Tablespoon sugar. Simmer 20 minutes or until you can't wait any more. It's not sweet, but it packs a low, slow warmth.
I have found a new favourite condiment that would be amazing with pulled pork. Although it has honey in it, it’s not sweet sweet. Although it says hot, it’s not hot hot either. It’s smokey and delicious.
A good chimichurri is excellent on any meat … I love it so much that I could almost eat it as a main dish spooned onto slices of fresh bread.
https://www.bonappetit.com/recipe/chimichurri-sauce-2
https://cafedelites.com/authentic-ch…uay-argentina/
Please make it fresh and don’t buy any in already made in the store.
I see there is someone else here who likes Cafe Delites recipes! Every single one I tried has been very good.