Celebrate the unexpected! Strawberries AND rhubarb in your BBQ sauce - YUM
This recipe is not too sweet thanks to a splash of Red Wine vinegar and….
It’s all BBQ with Worchestershire, garlic, onion, and Hot Pepper flakes!
Perfect balance of flavours to highlight any Meat on your weekend BBQ.
Its My Favourite for BBQ’d Pulled Beef made with a MurrayHill Limousin Blade Roast
We go 100% Hardwood Charcoal on the Big Green Egg but, you use what you’ve got!
Smoker, BBQ, Oven, even Slow Cooker. As long as its Low & Slow.
Once you make this BBQ Sauce, You’re going to want to slather it on everything!
Here’s How!
Strawberry - Rhubarb BBQ Sauce
3 cups sliced fresh or frozen rhubarb
2 cups fresh strawberries, halved
1 cup packed brown sugar
3/4 cup ketchup
1/2 cup red wine vinegar
1/2 cup bourbon
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper
Directions:
In a large saucepan, combine rhubarb and strawberries;
Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Mash until blended.
Add remaining ingredients; Heat through
Combine with slow cooked, shredded Blade Roast
Enjoy in a bun, taco, or dress up your nachos!