BBQing with Beer (in the food)

We made these two sauces a few weeks ago and they are now available to be used for the next month or so.  They both turned out well, unlike the brisket we put them on.  That was like eating an old shoe.

These recipes are slightly modified versions of Shawn Paxton's published in issue #30 of Beer Advocate.



IPA Mustard Sauce (easy):
12 oz of an IPA.  We used Victory Hop Devil
1 tsp of all purpose rub.  Homemade mix of spices
2 tbsp sugar
1/4 cup apple cider vinegar
8 oz of Sierra Nevada Pale Ale mustard

Heat all ingredients over medium heat bringing to a boil.  Turn down to a simmer for 5 minutes and whisk together.  Will last a few weeks in the fridge and served at room temp or warmer.

Smoked Porter Tomato BBQ Sauce: (moderate)
1/4 cup olive oil
1/2 yellow onion diced
5 garlic cloves sliced (you will be blending later, so sliced is fine)
2 chipotle peppers packed in adobo sauce
3 green thai chiles.  We added these because the farmer's market carried them.  They do pack quite a bit of heat so don't feel bad leaving them out.
2 tbsp brown sugar
1 tbsp brisket rup (again the homemade combo of spices)
1 tsp cayenne pepper
2 tbsp adobo sauce, get it from the chipoltes above
2 tbsp tomato paste
8 roma tomatoes (roast or smoke these in advance to give them a head start, then dice them)
22 oz of smoked porter.  Alaska is the most common but seasonal.  We had 500ml of Nils Oscar's Rok Porter.

Heat oil and add onions until clear.  Add garlic, peppers and brown sugar for long enough to caramelize the onions.  Add the spices and toast for about a minute.  Add the adobo and tomato paste for two minutes.  Add the tomatoes and reduce the liquid for a few minutes.  Deglaze the pan with the beer.  Bring to a boil and then simmer for 20 min.  Salt as needed then blend.  Put it in a quart container and refrigerate.