Ginger Molasses Biscuits for Strawberry Shortcake

ginger molasses biscuits

Bring on summer!

A classic biscuit-style strawberry shortcake is one of my favourite desserts. It’s a down-to-earth treat that always feels special, particularly when in-season strawberries are in the markets.

This is the dessert my daughter always requests for her birthday, although her birthday is in late January. I understand where she’s coming from though: strawberry shortcake represents the sun-baked promise of summer after a long cold winter.

ginger molasses biscuits

Ginger molasses biscuits are a delicious addition to your strawberry shortcake. The flavours of molasses and ginger pair beautifully with strawberries and whipped cream and the biscuits are just sweet enough to work in a dessert.

Healthy tip: For a lighter take on your strawberry shortcake, mix your whipped cream with Greek yogurt (half and half).  

Ginger Molasses Biscuits for Strawberry Shortcake

Makes about 10 3” biscuits

Ingredients

  • 3 cups flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • ¾ cup cold butter, cubed
  • 1 cup plus 2 Tbsp. cold milk
  • 2 tsp. cider vinegar
  • 3 Tbsp. Grandma Molasses

Instructions:

  1. In a large bowl whisk the flour, sugar, baking powder, baking soda, salt and ginger.
  2. In another bowl combine the milk and vinegar and let sit for five minutes.
  3. Cut butter into the dry ingredients, until butter is pea-sized.
  4. Stir molasses into milk mixture and pour over flour-butter mixture.
  5. Stir gently until barely combined.
  6. Scrape dough onto a lightly floured surface and knead gently until dough comes together and is mostly smooth (about 10 times).
  7. Gently pat or roll out dough to ¾” thickness. Cut into rounds with a 3” biscuit cutter.
  8. Place on a parchment-lined baking sheet and place in the fridge for an hour (if you have time).

When ready to bake:

  1. Preheat oven to 425 F
  2. Place biscuits in oven and immediately turn the temperature down to 400 F.
  3. Bake for 15-18 minutes, until done.

Molasses Marinated Broccoli Salad

molasses marinated broccoli salad

It’s always great to have a stash of salad recipes that venture from the lettuce sort. In fact, a group of friends and I were joking about a potluck I hosted where everyone, everyone, brought a salad. Fortunately they weren’t all leafy green salads.

You can make a great summer meal of salads when there’s a good variety of vegetables and textures involved (and you have laidback guests who are enjoying the wine). 

This marinated broccoli salad recipe from my sister-in-law Jane adds great variety to a potluck and is a welcome change from basic steamed broccoli.

It tastes especially good when it has had a chance to sit for a few hours to mellow the texture and flavour of the raw broccoli. What’s better, it can last in the fridge for a few days and maintains its crunch. Continue reading

Double ginger molasses ice cream and memories of the ice cream truck

 Double Ginger molasses ice cream with powdered and crystalized ginger

My earliest ice cream memories are of the sound of the bell on the ice cream truck.

I remember the thrill and anticipation.

But I don’t remember the actual ice cream truck. And I have no memories of actually buying an ice cream at the side of the road.

It all makes me wonder if there really was an ice cream truck in my neighbourhood. It makes me wonder if my older brothers and sisters were teasing me and my twin brother when they’d tell us they heard the bell and send us running to the end of the driveway.

Double ginger molasses ice cream with powdered and crystalized ginger

My next ice cream memories are of eating Dairy Queen Dilly Bars. I remember the swirl of the chocolate coating the feel of the first bite to crack through it. I can still picture drips of vanilla ice cream dribbling down the stick and I remember thinking it was a poor design to have that much ice cream balanced on one little stick.

I remember Neopolitan ice cream in a carton at my birthday parties. And I remember serving myself butterscotch ripple ice cream, searching out the veins of butterscotch.

I have vivid memories of Ben and Bill’s Chocolate Emporium in Bar Harbor Maine and their homemade ginger ice cream (oh so creamy and studded with crystalized ginger). I used to order it in a dish so no dribbles would be lost as my husband and I roamed the streets of that pretty town.

And now I bring you to a brand new ice cream memory, my mom’s ginger molasses ice cream. Finally, after 14 years, I’m eating homemade ginger ice cream again, and I’m pretty excited about it.

 

Double ginger molasses ice cream with powdered and crystalized ginger

 

Ginger molasses ice cream

  • 3 cups 35% cream
  • 1 cup 2% milk
  • 3 egg yolks
  • 1 cup Grandma Fancy Molasses
  • 1 tsp. powdered ginger
  • ½ cup crystalized ginger, finely chopped
  1.  Bring 2 cups of the cream and the 1 cup of milk to a boil in a heavy saucepan.
  2. In another bowl whisk together egg yolks and molasses.
  3. Gradually whisk the hot cream mixture into the egg-molasses mixture.
  4. Return the mixture to the saucepan until the mixture thickens and leaves a path on the back of the spoon ( 185°F)
  5. Remove from heat, whisk in the powdered ginger and remaining 1 cup of cream.
  6. Place custard in fridge till well cooled. (Can be made 2 days ahead)
  7. Process custard in ice cream maker according to manufacturer’s instructions.
  8. Stir in candied ginger
  9. Freeze

Recipe adapted from our recipe for coffee molasses ice cream.

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Bridget signature

Snow peas and red pepper salad and my family’s best ever surprise party

Snow pea and red pepper salad with walnut dressing pretty on a buffet table and so delicious

For my mom and dad’s 40th wedding anniversary we managed to pull off a big surprise party, in their house, no less.

My mom is a very sharp woman and we were never able to sneak much past her when we were growing up, so for my six siblings and I to succeed with the surprise was a huge accomplishment.

Much was in our favour…

Conveniently, we had a big rowing regatta (the re-enactment of the Paris Crew race in Renforth) as a helpful decoy, a way to get mom and dad out of the house and reason enough for my twin brother, a former rower, to come home for the weekend. Another brother who was living in Minnesota was home for a visit too.

Snowpea and red pepper salad with walnut dressing pretty on a buffet table and so delicious

But making the party a total surprise wasn’t without its near misses…

My brother who was tasked with getting mom out of the house (dad had gone ahead) to make way for the caterer had us all near heart failure when he didn’t arrive at the appointed time.

It was not looking good when suddenly, through the kitchen window I saw his car round the corner (practically on two wheels he was in such a hurry).

As he and mom drove out of the yard the caterer’s van came up our street.

Then, as mom and dad walked along the sidewalk toward their vantage point for the race, another brother and his family (surprise visitors for the party) drove right by, in their distinctive red car. My brother and his wife spied my parents but thanks to the commotion mom and dad didn’t notice.

And when mom and dad arrived home from the race to a yard full of cars they still didn’t suspect a thing. They assumed I had invited a bunch of friends over, until mom caught a glimpse of an old family friend through the window.

“What is Al Barry doing in our living room with a drink in his hand?” she said. “…Oh!”

Gotcha!

Snowpea and red pepper salad with walnut dressing pretty on a buffet table and so delicious

We had the party partially catered and then we all pitched in with extra appetizers and salads. That was probably the last time I made this salad. For years it made the family party rounds and then was somehow forgotten, only to be rediscovered a couple of months ago in and old hand-written cookbook of mine from the early 1990’s. I can’t recall the book it came out of but mom and I can both picture the salad, lovely and bright in a pretty blue pottery bowl on their dining room table.

Leafy salads are great but sometimes it’s nice to have a salad with a bit more crunch and colour, which is just what this salad offers.

 

Snow peas and red pepper salad

  • ¾ lb. snow peas
  • ½ lb. mushrooms, sliced
  • 1 small sweet red pepper, cut into strips
  • 1 Tbsp. sesame seeds

Walnut orange dressing:

  • 1 small clove of garlic, pressed
  • ½ cup orange juice
  • 2 tsp. Grandma Fancy Molasses
  • 3 Tbsp. cider vinegar or white wine vinegar
  • 2 Tbsp. walnut oil (or olive oil)
  • Pinch of salt and a few grinds of black pepper
  1. Top and string peas.
  2. Blanch peas in boiling water for 1 ½ to two minutes.
  3. Drain and rinse immediately under cold water. Dry thoroughly.
  4. In ungreased skillet over medium heat toast the sesame seeds until lightly browned, shaking the pan often
  5. Combine dressing ingredients in a jar with a tight fitting lid and shake until well combined (or whisk together in a bowl)
  6. Toss vegetables with dressing and sprinkle with the sesame seeds.
  7. Serve immediately.

Many dear friends and family who were at that party years ago are no longer with us. It’s a good reminder to celebrate with people who are special to you every chance you get.

My family’s recipe for marinated tomato salad was also on the buffet table at the big surprise party. Here’s the recipe: 

Tomatoes

Steak kabobs with molasses chili marinade and a risky surprise

Steak kabobs with molasses chili marinade

My friend Nadine took down a kitchen wall when her boyfriend and my husband were away on their annual fishing trip.

He had no idea.

It was a surprise, kind of like a gift to him.

All sorts of people were in on it which made the whole event even more exciting (and covert).  His mom and dad, brother and sister in law came from out of town to help and an electrician uncle came over too.

It’s hard to feed a crowd when your kitchen is in a shambles so I invited them all over for supper on Saturday night. They brought some food and I prepared a mishmash of dishes.

We had a big, fun family-style meal and joked that may be next year we could all take down a wall in my kitchen to surprise my husband.

Steak kabobs with molasses chili marinade

I had a two-pound sirloin steak from our local farmers’ market so decided to make kabobs to help it go further. This molasses chili marinade was a hit and tasted great the next day too.

Normally I would have cooked these on the grill but last weekend was not a barbecue weekend. We had record rainfall in my part of the province so I cooked the kabobs under the broiler.

Steak kabobs with molasses chili marinade

Steak kabobs with molasses chili marinade

From  www.cookincanuck.com

Ingredients:

  • 1/4 cup brown sugar
  • 1/4 cup Grandma Fancy Molasses
  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 5 cloves garlic, peeled and smashed
  • 1 Tbsp peeled and chopped fresh ginger
  • 1 Tbsp chili powder
  • 1/4 tsp freshly ground black pepper
  • 2 lbs steak, cut in 1″- 1 1/2″ cubes

Directions:

  1. In a medium bowl whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
  2. Place steak cubes in the marinade and toss them around with your hands until well  coated.
  3. Let marinate for 1-4 hours, covered, tossing occasionally.
  4. If using wooden skewers soak them in water for at least 30 minutes.
  5. Thread meat on skewers, leaving space in between the cubes so they cook evenly.
  6. Turn the oven to broil.
  7. Place the kabobs on a foil-lined cookie sheet and broil 4-6 inches from the heat.
  8. Turn after 3-4 minutes and then check for doneness after another 3-4 minutes. Continue cooking to your preference.
  9. Reserve the marinade and simmer in a small pot for 10 minutes. Strain and serve with the kabobs.

Looking for more barbecue ideas to help sustain you through your kitchen reno? You might like our spice rubbed ribs with molasses slather.

Spice-rubbed ribs

 

Molasses lime grilled chicken and how to become an “oven” barbecue queen

Molasses and lime grilled chicken. A simple marinade with garlic, lots of fresh lime juice and zest, a touch of heat from the spice and sweet molasses

I used to be terrified of gas barbecues.

I’m not a timid person but the gas grills I grew up with were dangerous.

Singe-your-eyebrows dangerous.

That’s because the starter button was always broken. (When dad was away we kids  did not line up to light the barbecue.)

This is why:

We had to light the barbecue with a little match, reaching in that tiny side hole, all the while trying to keep our bodies stretched as far away from the barbecue as possible.

Turn on the gas. Step away. Strike the match. Reach it toward the tiny hole. Whoosh!

See what I mean?

Sometimes, something got a little singed.

That’s reason one.

lime 4

Reason two:

Our barbecue is stored in the garage so we set up a little wooden ramp to haul it out of the side door and onto the grass.

The distance between the kitchen and the barbecue is about 30 strides and includes a door and six steps.

I am not a lazy person but I honestly can’t be bothered running back and forth from the kitchen to the grill. Putting something on the BBQ is not like putting a cake in the oven. Stuff on the grill needs to be tended. So do things in the kitchen.

That’s why I do most of my grilling in the oven. It’s just practical.

I can’t be the only home cook who thinks the barbecue isn’t actually a convenience. Am I?

Molasses and lime grilled chicken. A simple marinade with garlic, lots of fresh lime juice and zest, a touch of heat from the spice and sweet molasses

Molasses and lime grilled chicken

Marinade:

  • ¼ cup oil
  • ¼ cup fresh lime juice (about 1 ½ limes)
  • 2 cloves garlic, minced
  • 1 Tbsp. grated lime zest (about 1 lime)
  • 1 Tbsp. Grandma Fancy Molasses
  • 1 Tbsp. ground cumin
  • ½ Tbsp. chipotle powder (or 1 Tbsp. chili powder)
  • ½ tsp kosher salt
  • ¼ tsp. fresh ground pepper

 

  • About 3 lbs. chicken pieces, skin on
  1. In a small bowl combine the marinade ingredients.
  2. Arrange the chicken pieces in a glass baking dish and pour over the marinade.
  3. Let chicken marinate in the fridge for 30 minutes to three hours.

To cook:

Oven method:

Preheat oven to 350 F. Place dish with chicken (marinade and all) in the oven and bake, basting often, until done (about 30 minutes but will depend on size of your chicken pieces).

BBQ method:

Preheat grill to medium, turn off one burner and place chicken pieces on “off” side of grill. Close lid and cook until done, turning often.

Recipe slightly adapted from www.alldayIdreamaboutfood.com

molassed and lime grilled chicken with chipotle powder

Have you tried our Finger lickin’ oven barbecue chicken with molasses slather?

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

Bridget signature

 

Oven BBQ chicken

Julie’s rhubarb barbecue sauce

rhubarb barbecue sauce is tangy and sweet

I still have a bit of rhubarb in the fridge and plan to raid a friend’s patch on the weekend so I’ll have some in the freezer. When it’s snowing in February I like to make summer pies and pretend…

In the meantime I’m enjoying using up lots of fresh rhubarb and settling into the summer-ish weather that has finally come our way. My kids have been swimming in the river and the brook, they’re wearing shorts to school and I have stocked up on sunscreen.

rhubarb barbecue sauce is tangy and sweet

But we haven’t pulled the barbecue out yet.

I love the idea of barbecuing but I lack talent and know-how. There is also the fear factor.

May be it was one too many half-cooked, half burned chicken legs at community barbecues while I was growing up. Although more than likely my aversion is related to the jury-rigged gas barbecues I grew up with.

Why is it the handy starter button always conked out?

We’d end up poking a lit match through the little hole in the side of the BBQ, and hope for the best.

There are videos on YouTube of people who do things like that.

As a result, I do a lot of “oven” barbecuing. Works for me.

rhubarb barbecue sauce is tangy and sweet

Now let me tell you how great rhubarb is in a BBQ sauce. The sour, puckering flavour of rhubarb is a perfect foil for the tangy sweet of molasses and the cooked rhubarb gives the sauce lovely texture. This recipe would work with frozen rhubarb too.

 

Julie’s Rhubarb Barbecue Sauce recipe

Slightly adapted from Dinner with Julie blog

  • 2-3 large stalks of rhubarb, chopped (about 2 cups)
  • 3/4 cup water
  • 1 onion, diced
  • 2-3 garlic cloves, crushed
  • 1 cup ketchup
  • 1/2 cup Grandma Fancy Molasses
  • 1/2 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. grainy mustard (or Dijon mustard)
  1. In a small saucepan simmer the rhubarb with the water until the rhubarb is very soft.
  2. In a medium pot sauté the onions in the oil until soft but not brown. Add the garlic and cook another minute.
  3. Add the rhubarb mixture along with the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens.
  4. Puree

Makes about 2 cups. From Dinner with Julie

rhubarb barbecue sauce is tangy and sweet

Try my Uncle George’s Beer Barbecue Sauce recipe

Beer barbecue sauce recipe

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Bridget signature

 

Chipotle beer marinade & how to BBQ the perfect steak

Chipotle beer marinade for steak

I am no barbeque expert. In fact, I’m very much a beginner. I like the idea of cooking outside but it makes for a lot of running in and out of the house. If there were two of me I’m sure I’d get better at it.

But, I have an expert teacher two doors down. My brother-in-law, Phil, is an extraordinary grill master.

Last weekend he gave me a tutorial on how to barbeque the perfect steak:

  • Preheat grill to 350 F. Lay the steak on the grill at an angle (makes the grill marks look nicer).
  • Cook for 2 minutes and flip.
  • Cook 2 more minutes and flip again, rotating 90 degrees (so you get the crisscross grill marks).
  • Cook 2 more minutes and flip one more time, again rotating 90 degrees.
  • That’s it, eight minutes for your average steak. Thicker steaks will take a little longer.

Chipotle beer marinade for sirloin steak

  • 3 tbsp canned chipotle chilies in adobo sauce pureed
  • 3tbsp soy sauce
  • 3 tbsp ketchup
  • 3 tbsp Grandma Fancy Molasses
  • 1 tsp salt
  • 1 tsp black peppercorn, crushed
  • 3 bottles of dark ale
  • 6 cloves garlic, crushed
  • 2 onions chopped
  • 1 carrot chopped
  • 3 stalks celery chopped
  • 3 bay leaves
  • ½ tsp celery salt
  • ½ cup chopped cilantro
  • 2-2 ½ lbs sirloin steak
  1. Combine all ingredients (except the steak). Divide the marinade in half.
  2. Place steaks in a heavy- duty resalable plastic bag or shallow glass or ceramic dish, add half the marinade and refrigerate overnight or for several hours.
  3. Remove meat from marinade, pat dry with paper towels and let it come to room temperature.
  4. Take the unused half of the marinade and place in saucepan. Bring to a boil and simmer until marinade is reduced by half. Use the marinade to glaze the meat near the end of its time on the grill.
  5. Preheat grill to 350
  6. Lightly oil the grill.  Place meat on grill and cook for 2 minutes and flip. Cook 2 more minutes and flip again. Cook 2 more minutes and flip one more time. (8 minutes in total). Apply glaze during final 4 minutes of cooking.
  7. Transfer steak to cutting board or tent in foil and allow to rest several minutes. Cut in thin slices across the grain of the meat. (Try not to cut it in uneven slabs like I did below).

Serves six

Chipotle beer marinade for steak

I confess I took a shortcut with this recipe.  I was missing a few things so for the marinade I only used the first nine ingredients (omitted that carrots, celery, bay leaves, celery salt and cilantro) and I used amber ale because that’s what we had). That’s summer for you. Isn’t it great to have recipes that can handle shortcuts? The flavours are deeper when you make the recipe properly but the shortcut is pretty darn good too.

What’s your perfect way to barbeque a steak, or any meat for that matter?

Bourbon molasses salmon – simple with a little panache

Much of what I love about summer has to do with simplicity. No school lunches to pack, no socks, fewer washes and less clutter by the back door. My kids would be happy to live in their swim suits (even though they don’t go swimming every day) and “bedtime” is a very fluid term.

I still like to eat well though I just don’t want to spend too much time inside.

That’s where a marinade comes in handy. It takes about five minutes to pull together and then you can let it sit while you do something else. If you only have 30 minutes to let it marinate that’s okay too. Fish cooks quickly (whether prepared on the BBQ or in the oven) and pairs well with raw veggies and cold grain salads. (Try it with marinated tomatoes!)

I still don’t have the hang of grilling, especially fish. (Those lovely grill marks on the salmon in the photo are courtesy of my friend Nancy and her big green egg.) But I keep trying and have discovered that even BBQ messes are tasty.

Any BBQ tips? I could use a little help…

Bourbon molasses salmon

  • 1 lb fillet of salmon, skin on
  • 1 Tbsp Dijon mustard
  • 1/2 cup Grandma Fancy Molasses
  • 1/2 cup bourbon
  • 1 Tbsp chopped fresh tarragon
  • 1 tsp ground coriander
  • 1 tsp chopped garlic
  • Salt & pepper to taste

Combine salmon and marinade ingredients in a dish or Ziploc bag and let marinate for 2-3 hours (refrigerated).

Cook on a 450 F barbeque, starting on the skin side. (Four to five minutes on each side should give you a moist salmon) This can also be cooked in a 450 F oven, if you’re BBQ-challenged like I am.

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

Bridget signature

Marinated tomato salad with garlicky paprika vinaigrette

 Some women are crazy about shoes but for me it’s tomatoes. Fresh, local, field-ripened tomatoes. When they’re in season I can’t get enough of them.

I grew up eating this marinated tomato salad at big family parties where the food was laid out on the dining room table and served buffet style. Nestled in among the plates of ham and potato salad this salad was stunningly beautiful and added a welcomed variety to the standard fare.

To add substance nestle slabs of feta or fresh mozzarella in among the tomatoes. Be sure to serve it with crusty bread to sop up all of the dressing.

When summer tomatoes are at their peak this is my favourite way to eat them.

Marinated Tomato Salad 

  • 6 medium tomatoes
  • 2 Tbsp fresh herbs (oregano, basil, chives…)

Marinade*:

  • 2 tsp spice mix (see recipe below)
  • 1 tsp Grandma Fancy Molasses
  • ½ cup olive oil
  • ¼ cup cider vinegar
  • 1 clove garlic, crushed
  • Salt & pepper

Spice mix

  • 2 ½ tsp paprika
  • ½ tsp smoked paprika
  • ¼ – ½ tsp dried chipotle pepper or cayenne
  • 1 tsp dried thyme
  1. Slice the tomatoes and lay them in a dish that’s deep enough to accommodate the marinade without it dribbling over the sides.
  2. Pour over the marinade and let the flavours blend for a couple of hours. Sprinkle with herbs before serving.
  3. If you’d like to make this a bit more substantial nestle some slabs of feta in among the tomatoes. Or you can serve grilled feta on the side.

*You’ll have way more marinade than you need so save the extra to use as a salad dressing.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

Beer barbecue sauce – let summer begin!

Homemade beer barbecue sauce takes just minutes to make

This is that last day of school for my kids so the official kick off to summer in my books. The occasion calls for a summer barbecue to celebrate two months of freedom and a break from the morning rush.

This beer barbecue sauce recipe came from my Uncle George decades ago. He was very into grilling and we were not so this recipe helped us along.

Use it on chicken, steak, vegetables or whatever else you like to grill. It’s great for oven “barbequing” too.

Beer barbecue sauce

  • ½ cup Grandma Fancy Molasses
  • ¼ cup Dijon mustard
  • ½ cup chilli sauce
  • 1 tsp. Worstershire sauce
  • ½ cup minced onion
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ cup beer
  1. Combine in a saucepan, bring to a boil and simmer for 10-15 minutes.
  2. Brush barbecue sauce on grillables during the last few minutes of grilling. (If you brush it on too early the sauce will burn before your meat is cooked through.)

Homemade beer barbecue sauce takes just minutes to make