|Just because the summer’s over doesn’t mean that barbecue season has to be too. In fact, you can barbecue well through the fall and even in to the winter months if you’re ok with a few snowflakes accompanying the meal. And no matter what type of meat you’re grilling, barbecue sauce is simply a must, either as a marinade before cooking or on the side for dipping with the meal. And while store-bought sauces will often suffice, it won’t hold a candle to a homemade creation.While most store-bought barbecue sauces are made from a handful of the same ingredients, they often tend to be missing a je ne sais quoi . By adding Jackson Triggs Syrah to the recipe, the tastes are immediately taken up a notch, giving the sauce both a kick and a lingering taste on the palate that simply cannot be denied.|
JACKSON-TRIGGS DELAINE VINEYARD SYRAH 2006
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Jackson Triggs Syrah BBQ sauce
This versatile BBQ sauce pairs well with a variety of meats. Use as a marinade and grill over charcoal for best flavour.
Makes 1 cup
1 medium onion, diced
1 garlic clove minced
1 tsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp sweet paprika
1 Tbsp smoked paprika
½ cup Jackson Triggs Delaine Vineyard Syrah
½ cup ketchup
2 Tbsp worcestershire sauce
1.) Sweat onions and garlic in a sautee pan with oil
2.) Add dried spices, cook until spices are lightly toasted and aromatic
3.) Add remaining ingredients
4.) Simmer until onions are tender and sauce has a lacquered look to it
5.) Cool and puree in a blender
6.) Store in airtight container in fridge, will last up to two weeks
Recipe By Great Estates of Niagara Chef, David Penny