When it's warm out, I love to BBQ. It's the last few days of summer, so grab a cold-one, grill up your chicken or meat, and before you serve, jazz it up with your favorite BBQ sauce, but with a little twist (of fresh orange juice that is). Your dish would be great paired with a traditional Blue Moon Ale, served with a wedge of orange.
Cheers & Culinarily Yours,
Chef Cal
Orange BBQ Sauce
Chef Cal DeMercurio, Executive Chef
2 cups BBQ sauce (any favorite of yours)
1 tsp. chopped garlic
2 Tbsp. chopped shallots
1 Tbsp. olive oil
½ cup beer (Blue Moon)
1 large orange (fully juiced + 1 Tbsp. zest)
Heat olive oil to medium hot in small saucepan. Sweat garlic and shallots. Deglaze with beer. Add BBQ sauce, juice and zest. Reduce heat to low and allow to simmer for 30 minutes.
Cheers & Culinarily Yours,
Chef Cal
Orange BBQ Sauce
Chef Cal DeMercurio, Executive Chef
2 cups BBQ sauce (any favorite of yours)
1 tsp. chopped garlic
2 Tbsp. chopped shallots
1 Tbsp. olive oil
½ cup beer (Blue Moon)
1 large orange (fully juiced + 1 Tbsp. zest)
Heat olive oil to medium hot in small saucepan. Sweat garlic and shallots. Deglaze with beer. Add BBQ sauce, juice and zest. Reduce heat to low and allow to simmer for 30 minutes.