Originally Posted by landarc
If Bill gets warmed up too much there is gonna be trouble.
A Base Recipe:
4 cups vinegar, I use cider or rice vinegar
1/2 piece of nutmeg coarsely crushed
8 to 10 peppercorns, lightly cracked
5 whole cloves, lightly cracked
2 bay leaves cracked in quarters
1/8 stick cinnamon
Slowly simmer vinegar until reduced to +/- 3 cups, add aromatics and reduce to +/- 2 cups. This should appear a little syrupy. Filter and cool. Filtering must be done hot, do not inhale.
2 cups red wine, I prefer Merlot for this. Any red wine that is not really tannic would work, whatever wine you choose, the flavor will be enhanced. An Aussie GSM would be great.
Reduce by slowly simmering to 1/2 cup, should be syrupy.
Combine the vinegar reduction with the wine reduction. You should have 2-1/2 cups more or less. Add:
1/4 cup Worcestershire or fish sauce
1/2 cup liquid sweetener (honey, malt syrup, agave syrup, medium syrup, corn syrup)
1 tablespoon dry mustard
Adjust sweetness for taste. I prefer a lighter sweetness and will often go with light honey. Heat the vinegar, wine and sweeteners to combine and reduce. You should end up with 3 cups of sauce. This is my base that I add other flavorings to.
Things I add...ketchup, molasses, prepared mustard, bourbon
Even though I will split up the base sauce and try it with some of your suggested additions, could you please suggest:
1.) Which sweetener should I use?
2.) Which flavorings to try and how much of each to add and if possible, which you feel goes best with which meats