"For this sauce, I used Yard's "Love Stout" and apply a little smoke to it. Yard's is one of Philly's best local breweries. Of course you can use whatever is best in your area." - Corey
Yields About 1 gallon
What You Need:
vegetable oil, 1 cup
onions, finely diced, 1 lb.
garlic, minced, 4 Tbs.
dry mustard, 4 Tbs.
dark chili powder, 4 oz.
cumin, 8 Tbspn.
coriander, ground, 8 Tbs.
Mexican Oregano, 4 Tbs.
chipotles in adobo, 8 each
plum tomatoes, chopped, 6 lbs.
ketchup, 1 1/4 quart
stout beer, smoked, 2 cups
sorghum molasses, 1 1/2 cups
sherry vinegar, 4 fl. Oz.
worcestershire sauce, 4 fl. Oz.
Yields About 1 gallon
What You Need:
vegetable oil, 1 cup
onions, finely diced, 1 lb.
garlic, minced, 4 Tbs.
dry mustard, 4 Tbs.
dark chili powder, 4 oz.
cumin, 8 Tbspn.
coriander, ground, 8 Tbs.
Mexican Oregano, 4 Tbs.
chipotles in adobo, 8 each
plum tomatoes, chopped, 6 lbs.
ketchup, 1 1/4 quart
stout beer, smoked, 2 cups
sorghum molasses, 1 1/2 cups
sherry vinegar, 4 fl. Oz.
worcestershire sauce, 4 fl. Oz.
How You Make It:
1. Over medium heat, cook the onions and garlic in the vegetable oil until they become aromatic and translucent.
2. Add the spices and continue to heat for about 3 minutes, stirring constantly.
3. Add the rest of the ingredients to the spices.
4. Simmer the sauce for 1 hour. Remove from the heat and puree it until it is smooth.
1. Over medium heat, cook the onions and garlic in the vegetable oil until they become aromatic and translucent.
2. Add the spices and continue to heat for about 3 minutes, stirring constantly.
3. Add the rest of the ingredients to the spices.
4. Simmer the sauce for 1 hour. Remove from the heat and puree it until it is smooth.
To smoke stout beer, pour the beer into a metal container and place the container in the smoker for 30 minutes to absorb the smokey flavors.
