Made Ina Garten's Barbeque Sauce yesterday. Used it on bone in skin on chicken breast.

G

gailnj

Well-known member
I thought it was good but it seemed like a lot of extra ingredients for a barbcue sauce. Hoisen Sauce, Soy Sauce, Cumin. I guess I thought it would have a more exotic taste or something because of these ingredients. It tasted like good barbcue sauce.

 
I love this sauce and it's "my" house sauce but you're right, when it's said and done

it tastes like.....barbecue sauce.

 
Exactly, (grin). But when you read the recipe (inside) you might picture something much more exotic

I think the use of hoisin, soy, etc. makes it taste like it was long-simmered, when in fact it's pretty quick.

"Here is the famous Barefoot Contessa barbecue sauce recipe by Ina Garten. 1-1/2 cups chopped yellow onion, 1 T. minced garlic, 1/2 cup vegetable oil, 1 cup tomato paste (l0 oz.), 1 cup cider vinegar, 1 cup honey, 1/2 cup Worcestershire sauce, 1 cup Dijon mustard, 1/2 cup soy sauce, 1 cup hoisin sauce, 2 T. chilli powder, 1 T. ground cumin, 1/2 T. crushed red pepper flakes. In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator."

 
Did your chicken brown too quickly? I always wonder about this recipe and putting the chicken on

the grill with all that sauce on it for the initial cooking. Seems to me it would burn.

 
Actually, I lifted it from the same place and made it. I love it, but yes, it does

read more exotic than it tastes.

 
The initial cooking is pretty quick, and the coals should have died down, I've burned it

when the fire was too hot. But most of the cooking is over indirect heat so it's only the first few minutes that are tricky.

 
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