Barrel 51 Robust and Spicy BBQ Sauce

Typical American BBQ and grilling sauce with Chipotle and Chili!

For all those who seek the something extra in their grill sauce. Barrel 51 Robust and Spicy is a typical American BBQ sauce- deliciously thick and spicy. The special note is transmitted through the Chipotle Chili, which confers an aroma that is smoky and light hot. This is especially suited for the beginners that like the heat. The sauce is perfect for grilled chicken wings, but goes very well to other meat types as well. Dark molasses, is responsible for a more pronounced aroma then that of the 'Smokey Bourbon'. A little bit of Whiskey to top up the aroma completes the taste of the sauce.

Barrel 51 are typical American BBQ sauces - pretty thick, spicy and sweet. The molasse together with the brown sugar and onions are responsible for the consistency. The chipotle is responsible for the smoky note. The sauce is light hot due to the chilis that are added. Recommended for a perfect barbeque.

396 ml

BBQ time is when you say it! As inspiration for the extravagant use of this simply delicious sauce, we have prepared an extra crispy recipe tip for you:

Himmel un Ääd (Heaven and earth) - specialty in the regions of the Rhineland, Westphalia Lower saxony and Gelderland.

Ingredients

• 3 apples
• 500 g floury potatoes
• 200 g blood sausage
• 2 tablespoons sugar & 1 pinch cinnamon
• 1/2 lemon
• 3 onions
• 5 tablespoons butter
• 100 ml white wine
• 2 tablespoons flour
• 1 pinch freshly grated nutmeg
• 3 tablespoons barrel 51 Robust and Spicy BBQ Sauce
• 2 tablespoons rapeseed oil
• some milk & salt & freshly ground pepper
  
  
• Preparation

For the apple compote, peel the apples, remove the seeds and cut into small pieces. Squeeze the lemon and put it into a pot with the apple pieces. Add sugar and cinnamon, stir and boil down for about 15 minutes. 

For the braised onions, peel onions and cut into rings. Heat three tablespoons of butter in a pot and fry the onions in it. Deglaze with white wine, braise for ten minutes and season with salt and pepper. 

For the mashed potatoes peel the potatoes and cut them into pieces. Put them in a pot with salted water and cook for about 15 minutes until the potatoes are soft. Pour off the water and mash the potatoes with a masher to a pulp. Fold in the remaining butter. Season to taste with salt, pepper and nutmeg and add some milk. 

Cut the black pudding into coarse slices, then turn it first in the BBQ sauce and then in flour. Heat rapeseed oil in a pan and fry the sausage slices on both sides. Arrange braised onions, apple compote, mashed potatoes and black pudding slices on