It’s all in the sauce
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Hey there, time traveller!
This article was published 10/08/2013 (4772 days ago), so information in it may no longer be current.
Chef’s choice — barbecue sauce
There is nothing that speaks more of summer in the city, than sipping on a libation and nibbling on wings dripping in sweet sticky sauce.
That can occur in your backyard or at one of the many patios restaurants around the city.
Here’s a barbecue sauce recipe that you can use on chicken wings or ribs.
45 ml oil
1 teaspoon dijon Mustard
1/2 cup brown Sugar
1 chili pepper
2 teaspoons chili powder (use more or less to taste)
1 teaspoon liquid smoke (available at most Asian food stores)
1/2 teaspoon hickory salt (or regular salt)
2 cups Ketchup
1 cup water
1 clove garlic, crushed
Yields 1 litre
Combine all ingredients together, except oil, stirring well.
Bring to a boil and simmer for 40 minutes.
Strain and use over wings or ribs. (add a shot of Bourbon to booze them up a little)
And if you want to sample how we make it, stop by our patio at the School of Hospitality and Culinary Arts in Bijou Park adjacent to Old Market Square. Chefs Jonathan Royal and Claire Snowball have conjured up patio fair — including BBQ turkey wings — with style and a twist. Open Tuesday to Saturday, 3 p.m. to 9 p.m. Come on down – we’ve been expecting you!
