I was challenged. I nailed it. I give you my Red Bull BBQ Sauce
- 4 Tablespoons Butter (I use salted, but use unsalted if you must)
- 1 Cup diced yellow onion
- 1/2 cup diced red onion (or just add 1/2 yellow if you don’t want to buy two onions)
- 6 Cloves of garlic, chopped
- 1 Cup ketchup
- 3 Tablespoons tomato paste
- 2 Tablespoons yellow mustard
- 8 Oz Red Bull
- 1/2 Cup apple cider vinegar
- 1/3 Cup Worcestershire sauce (I prefer Lea & Perrins)
- 1/2 Cup brown sugar
- 2 Teaspoons ancho chili powder (chipotle would also work) adjust for the heat level you prefer.
- 1 Teaspoon pepper
- 1 Teaspoon salt
In a saucepan, melt the butter and saute the onions until translucent. Add the garlic and saute for a quick minute (so as to not burn the garlic). Add everything else and simmer for 15 minutes. Adjust heat to a light simmer and let it go for 20-30 minutes, stirring occasionally. Taste and adjust salt & pepper as desired.
Remove from heat and let cool for 10-15 minutes. If you have an immersion blender, blend until smooth. Otherwise, use a traditional blender and do the same. The sauce should thicken as you blend.
I smoked some brisket and port shoulder the day I made this. Went well with both. Might be a little overpowering for poultry.
The sauce will last a couple weeks in the fridge. With my sauces, I usually make them a couple days ahead of time of use to let the flavors blend.