1/2 cup butter, 1 stick
1 onion, finely chopped
1 garlic clove, finely chopped
3 tbsp vinegar
1 cup chili sauce, heinz
1 cup water
2 tbsp brown sugar
2 tbsp worcestershire sauce
1/2 tbsp mustard
1/2 lemon, juice
1 can beer, cooks choice
1 pepper
2 tbsp tabasco sauce
1 chopped habanero pepper
Directions
In a large saucepan, saute onion and garlic in butter. When the
onions are transparent add the remainder of ingredients. Bring to a
boil. Simmer until your grill is ready, about 10 to 15 minutes or
until you can't stand the wonderful smell of the sauce any longer.
Now let me tell you, this is what I call barbecue sauce. (The
habanero may be left out if you're a wimp.)
Servings: 1 servings
Ass Kickin' Beer Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Barbeque; Bbq; Beef; Beer
The History of Recipes
We can read the history of written recipes way back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Much later, in Roman times a man called Apicius compiled some documents which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks made use of many aromatic flavors, including some familiar names such as bay, rue and parsley. Continuing our culinary historical journey, we have two interesting cookery books which were published in the fourteenth century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is served today, but instead descriptions of the types of food eaten by the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, including spices like parsley and basil. The introduction of these new foods and spices created an outbreak in recipe books, the majority of which are now in private collections. Over the succeeding few hundred years, the wealthy families of Europe tried to lay on the most extravagent meals, and because of this the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down popular recipes of the day. When we get to the twentieth century, recipe books were increasing in popularity as a result of higher levels of literacy, people having increased free time and having more money to spend. The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Ass Kickin' Beer Barbecue Sauce recipe.
