Two Men, Two Pits and a Blog

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Chocolate?? Are you NUTS?

2012-04-01 12.53.00

Dunking your brand new white mop into a fresh batch of homemade sauce goes against everything mother had taught you. OK all rules ascend out the window when you begin to baste a half-done smoky rack of ribs. The aromatic mix of spice, vinegar, and smoke waft into the air, and you can’t help but to apply more.

I’d like to share a recipe I found online and tweaked a little for my taste. It’s a Chocolate Infused BBQ Sauce. I know what you’re thinking, “What is he thinking?” Chocolate and BBQ? Chocolate and Smoke? Don’t get me wrong, it sounds weird, but tastes very good. Here’s how it’s done!

Ingredients

  • 2 cups ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup fresh orange juice
  • 3 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper – See Note Below
  • 2 ounces unsweetened chocolate, chopped – See Note Below

Preparation

  1. Combine ketchup and next 9 ingredients (through pepper) in a medium saucepan; bring to a boil, stirring with a whisk. Reduce heat; simmer 8 minutes or until thick, stirring occasionally. Remove from heat; add chocolate, stirring until chocolate melts and mixture is smooth.

I decided to make a few notes for the interested reader.

  • If you’re going to use Chocolate, go big! OK, I didn’t look too hard at the grocery store. I went with what cost more than Hershey’s or Nestle. I decided to go with Guittard’s Semi-Sweet Chocolate Chips. I felt the flavor stood out more when I have baked with them in the past.img_7972
  • Also, when a recipe calls for freshly ground pepper, then ground your pepper freshly! I have a mortar and pestle. I love going with a rainbow mix of Peppercorn.
  • For those of you who have ever tasted chili infused chocolate, go ahead and throw in some chili powder to taste. The sweet of the chocolate and brown sugar really compliment the kick of pepper and chili powder.300-111-3605
  • Lastly, I usually begin basting the meat with the sauce as soon as I throw smoke on the coals. The smoke flavor really sticks to anything that is wet on the cut of meat. So if you want that hickory flavor to stand out, start basting right away. All opinion of course!IMG_20121118_164651

Now That’s A Prime Rib!

Have you ever happened upon a piece of meat that should come with it’s own cardiac unit! A mass of flesh so prominent that folks are slowed by it’s gravitational field. That cameras are drawn, and grown men weep with happiness. Meat so big that it’s effects ripple into the stock market, and Wall Street, and pronounced plunger sales. Such a hunk of meatiness was spotted in the Minneapolis area over Christmas. Photos were snapped. Respects were paid. And then of course, after a moment of silence,  it was eaten. Amen. 

Courtesy of my favorite father in-law's company Christmas party.

Courtesy of my favorite father in-law’s company Christmas party.