Summertime, Party time, Saucy time!

I’m saucy and I know it! (insert “I’m sexy and I know it” tune in your head)

Finally the warm and sunny weather has landed in Vancouver! It’s been a long winter of rain, rain and more rain. Which I have to say, I didn’t even really notice the for the first few months when we moved here – something I like to call the ‘honeymoon period’. And when the sun comes out to play, you pretty much forget that it rained for months on end. So what’s the best way to get your summer menu kicked off? Barbecue! We are coming up to a long weekend and I believe that there will be many barbecues rollin’ out for gatherings around the fire pit, on the decks and perhaps with a cold frothy beverage?

I LOVE bbq sauce – I mean really love it. It’s sweet, salty, smoky and I lick every last bit of it from my sticky fingers. Many store bought barbecue sauces are full of fillers, processed sugars, nitrates and often even gluten. I was so happy when I developed this sauce (that packs more flavour than the store bought, I might add). This is my go-to sauce for the summer that I can feel confident slathering all over my meat. What’s that? You’re vegetarian? This sauce is just as tasty when you’re grillin’ root vegetables (think sweet potatoes with grilled onion – YUM!).


BBQ Sauce
 
Ingredients
  • 1 small can of pure tomato paste (no salt added)
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • 2 tsp Worcestershire sauce (gluten free)
  • 3 cloves garlic, minced
  • 1 inch of ginger root, minced
  • 2 tsp plain mustard
  • ½ tsp red pepper flakes
  • 2 tsp olive oil
  • ½ tsp sea salt
  • ¼ cup water
Instructions
  1. Fire up your grill and get your choice of meat cooking on it! I chose chicken drums, but this sauce is great on breast, turkey, shrimp or even root veggies.
  2. In the meantime, place all sauce ingredients in sauce pan on med-high heat. Whisk together and bring to a boil. Reduce heat, allow sauce to reduce to about half.
  3. Leave a quarter of the sauce to the side and paint the rest of it onto the meat. Let meat cook at medium low heat for another 20mins or until cooked and juices run clear.
  4. Serve immediately, drizzling the remainder of the sauce over the meat before bringing it to the table. Pair with 3 cups of garden salad with 1 tsp balsamic vinegar on top. And don't forget your frothy bevy with this one - I suggest a pint of Guinness. Enjoy the long weekend everyone!