Lemon Ginger BBQ Sauce (Steven Raichlen's Recipe)

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Citrus paired with ginger, brown sugar and a little mustard make for a flavorful, yet not overpowering BBQ sauce.

People send me a ton of BBQ sauce to review, and I appreciate the opportunity to try new sauces. But, as a person who writes a blog about Grilling and BBQ, I feel that it is imperative to know how to make a good sauce. And, I like to get away from the traditional sweet and smoky Kansas City style and branch out with different flavors. When I saw Steven Raichlen’s Lemon Ginger BBQ Sauce in the buy viagra Fine Cooking last summer (June/July 2012 issue), I knew I had to try it. Citrus and ginger are an unforgettable flavor combination.

Ingredients: (this recipe is by Steven Raichlen from the July 2012 issue of Fine Cooking Magazine, I’ve added very slight modifications)

  • 1 tbsp unsalted butter
  • 2 shallots, minced
  • 1 tbsp minced fresh ginger (I used a heaping tbsp- you can never have enough ginger in my book!)
  • 1/3 cup packed light brown sugar (I used Bourbon Barrel smoked sugar to add some smokiness to the sauce)
  • 1/3 cup fresh lemon juice (or the juice of 2 large lemons)
  • 1 tsp lemon zest (this is my own addition)
  • sea salt, fresh ground pepper to taste (again, I used Bourbon barrel smoked sea salt and pepper- it is my favorite!)

Directions:

In a medium sizes saucepan, melt the butter over low-medium heat. Add the shallots and ginger and cook about 4 minutes. Next, add the sugar, lemon juice and mustard and simmer for about 6 minutes until the sauce has

thickened. Make sure to stir the sauce often while cooking. Add salt and pepper to taste.

Cooking suggestions:

I smoked chicken quarters seasoned with salt/pepper/smoked paprika at 350 degrees on indirect heat for 7 minutes each side, and finished on direct heat for 3 minutes each side. I basted with sauce while on direct heat (be sure to coat grill with oil so the chicken does not stick). I reserved sauce to be served with the chicken. I tried Kingsford’s new smokehouse briquettes for smokiness in lieu of regular smoking chips. Don’t pull chicken off until the internal temp has reached 170 degrees – I used a thermapen to check the internal temp.

Goes great with my Charleston coleslaw recipe!

 

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