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**Brewtopia** · 02-07-2007, 06:39 AM

Naked Spur Smoked Porter Beer-B-Q Sauce

Wet ingredients:
4 cups - Heinz Ketchup
1 cup - Alaskan Smoked Porter (Stone will work too.)
¼ cup - A1 Steak Sauce
¼ cup - Yellow Mustard
3 tbsp - Molasses
3 tbsp - Soy Sauce
3 tbsp - Worcestershire Sauce
1 tsp - Tabasco Sauce
2 tsp - Liquid Smoke

Dry ingredients:
¾ cup - Packed Dark Brown Sugar
2 tbsp - BBQ Dry Rub
1 tbsp - Gebhart Pure Chili Powder
1 tbsp - Freshly Ground Black Pepper
½ tbsp - Dry Mustard
2 tsp - Garlic Powder

In a medium saucepan, combine all wet ingredients and bring to a boil over medium heat.
Combine dry ingredients in a bowl and mix thoroughly. Add to wet ingredients, reduce heat and simmer for at least 1 hour to allow sauce to thicken. Transfer to jars, cover and let cool to room temperature. Sauce will keep for several weeks.

Makes approximately 7 cups

Here it is after simmering for and hour and a half.

You can also make the Chipotle Ale version

Simply substitute Rogue Chipotle Ale for the smoked porter, add and additional tsp of liquid smoke and 1 tbsp of crushed red pepper flakes.

Ó Flannagáin · 02-07-2007, 11:56 AM

Dam, sounds good. I'm always up for new bbq recipes. I like to make a mustard based one myself, but I'm a fan of the ketchup ones as well.

Lord Sterrock Hammerson 8 · 02-07-2007, 11:54 PM

Yeah that sounds really good if anyone gives it a try post a picture.
Thanks Brewtopia.

**Dude** · 07-25-2007, 05:21 PM

I finished up the last of this the other night on some BBQ'd chicken. Damn good stuff.

One question--WTF did you use on the label to get the printing to stay on? I swear I had that jar soaking in water overnight and the printing never ran. How did you do that?

**Brewtopia** · 07-25-2007, 05:27 PM

Quote:

Originally posted by Dude
One question--WTF did you use on the label to get the printing to stay on? I swear I had that jar soaking in water overnight and the printing never ran. How did you do that?

Thanks Dude.

Bumper sticker stock from Office Depot. It should peel right off the bottle but doesn't run when wet. A little spendy though, 11.99 for 7 full size sheets. I only use it on bottles and jars I'm gifting though so it's not too bad.

**the_bird** · 07-25-2007, 05:38 PM

Phe-f*cking-nomenal sauce, especially on smoked pork butt

Tenchiro · 07-25-2007, 05:39 PM

All you need is a mop sauce and you are golden. It looks good though I will try it next time I BBQ

ScubaSteve · 07-30-2007, 05:48 AM

Man-

I'm gonna try it! Stone has a restaurant in SoCal and they use their porter sauce on everything!

**Melana** · 08-05-2007, 05:01 PM

looks yummy... i'm going to try it! thanks so much!

Brewing Clamper · 08-31-2007, 03:30 PM

Wow! Sounds awesome! I have a corny of smoked porter conditioning right now, this would be a good reason to give it a taste. If you have a pressure cooker you can can this stuff and it'll keep forever (give or take a couple of days)! Interestingly enough, the major reason I've been wanting a ph meter is for canning, since I don't have a pressure cooker.