March is a wonderful time of year. Everything starts thawing out, flowers begin to bloom, birds begin to chirp and we gear up for spring grilling which is a much welcomed change after smoking and grilling in our cold weather gear for the last few months.
The month of March also brings about celebrations of Irish heritage and Saint Patrick’s Day, which naturally, becomes another excuse for us to fire up the grill and enjoy some Irish favorites.
Like any self-respecting Irish meal, it starts with a cold and creamy Guinness. Cheers!
Drunken BBQ Sauce
Makes about 2 cups
- 2 1/2 cups Guinness beer
- 1 teaspoon red pepper flakes
- 1 tablespoon bittersweet chocolate, shaved thinly
- 1 tablespoon olive oil
- 1 tablespoon stoneground Dijon mustard
- 1/4 cup molasses
- 2 cloves of garlic, crushed
- 1/4 cup brown sugar
- 1 cup crushed tomatoes
- 1/2 cup onions, finely chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon soy sauce
- In a saucepan heat oil over medium heat.
- Then add in garlic, onions, salt and pepper and cook until onions are translucent
- Turn heat to high and add beer, bringing to a boil and reducing to about 1 1/2 – 2 cups of liquid
- Reduce heat to medium-low and add crushed tomatoes, brown sugar, molasses, mustard, vinegar, soy sauce, red pepper flakes, nutmeg and salt and pepper to taste
- Allow mixture to simmer for 15-20 minutes, or until fully combined and to desired thickness
- Add chocolate shavings and stir slowly until melted and thoroughly combined
- Remove from heat and allow sauce to cool before transferring to a mason jar for storage
- This sauce is perfect as a marinade for pork chops, steak and chicken wings or as a topping for burgers
- 2 lbs veil or chicken sausage
- 2-3 cloves of garlic
- 3-4 tablespoons Drunken BBQ Sauce
- To prepare sausages for grilling, crush garlic cloves slightly and rub over the outside of the sausages
- Using a basting brush, liberally coat the sausages with Drunken BBQ Sauce and then set aside.
- Fill grill with Cowboy Hardwood Lump Charcoal and light
- Once the coals have ashed over, place the sausages on the grate and grill for about 20-30 minutes flipping halfway through
- Cook sausages until the outside is brown and crispy and the inside is cooked through
- Serve alongside mashed potatoes for a classic dish
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