2018-07-04. Joan E has mixed feelings about giving away her marketing vision for the next generation of outdoor cooking-sauce products; but as long as it is adapted by a sister with some smarts, who develops Joan E's idea, she will be alright with it--heck, she'll be happy for you, Girlfriend!
 |
| Joan E Recommends Making the Sauce on the Grill |
At the next barbecue he attends, he'll be the pig rotating slowly on the spit! Anyway, readers may ask what is this thing called GrilleeQ, Joan E? Well, America's household-name Chicken Princess says that GrilleeQ Barbie-Q sauce is absolutely the best barbecue sauce in the history of the world. For now, feel free to make it in the kitchen.
You'll also learn how properly to roast a jalapeno pepper for this recipe, either on a stove burner or the grill.
Joan E's GrilleeQ Sauce
Ingredients
- One 14-oz can tomato sauce
- One cup of water
- One small-medium onion (depending on acceptability of stink-levels), finely chopped if no blender is available.
- 1/4 cup brown sugar
- One tablespoon molasses
- 1/4 cup vinegar
- Small amount of Tabasco
- 2 - 3 tablespoons of Worcestershire Sauce (pronounced worst a sheer)
- One mild - hot jalapeno pepper--roasted, skinned, and de-seeded.
- 1/2 teaspoon cinnamon
- 6 whole cloves
- salt and pepper
Procedure
- Roast the jalapeno by setting in directly on the hot grill (or the burner of an electric stove). Use no pan. When the outer skins bubbles and turns black--it appears that the pepper is ruined, but it's not--turn it over, so it evenly blackens and blisters. Once it's thoroughly burnt, rinse it in cool water, peel off all the blackened and waxy, tougher skin if any remains, then slice it open and discard the seeds.
- Next, mix the water, onion, brown sugar, vinegar, Worcestershire sauce, peeled jalapeno, cinnamon, Tabasco sauce, and cloves in your pan. Open your tomato sauce, pour it into the mixture. Leave it on the grill let it bubble, bubble, toil and trouble. When it begins to thicken, move the sauce to a less-hot spot on the grill. Scrape the inside of the vessel frequently, and return the thickened spices to the sauce.
- Use tongs to dip your meat--for me, it would be chicken, but this sauce is versatile--fish, pig-meat, beef or mule--dip meats repeatedly as they cook.
Procedures
When cooking parts of any murdered animal, microwave precooking is acceptable. Once the meat is ready to be grilled, cool down the grill fire by misting it with water or waiting until it cools of its own accord.
Dip the meat numerous times over the period of a half-hour or so.
Salt and pepper could be sprinkled directly upon the cooked meat after it comes off the grill. The overall level of spice-heat depends on your jalapeno and the amount of Tabasco used in the pre-blend.
Dip the meat numerous times over the period of a half-hour or so.
Salt and pepper could be sprinkled directly upon the cooked meat after it comes off the grill. The overall level of spice-heat depends on your jalapeno and the amount of Tabasco used in the pre-blend.
What can I tell ya Girls? Yummy, especially if you're wooing a caveman.
