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| Blueberry Cheesecake Gallette |
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| Smoked Baby Backs. |
Brenda went to visit her folks and left me to my own devices this weekend. Mackenzie and Ben are working but Nick agreed to a rib dinner so I started early today to get a nice smoke on these baby backs with my new Weber grill. I decided this needed a real BBQ sauce of my own making so I pulled the recipe I needed from Cook’s Illustrated ‘Summer Grilling’ from 2011 for a simple pantry sauce I could throw together. It never disappoints.
Quick Barbecue Sauce
1 medium onion peeled and quartered
1/4 c water
1 cup ketchup
5 tbls molasses
2 tbls cider vinegar
2 tbls Worcestershire Sauce
2 tbls Dijon mustard
1 1/2 tsp Liquid Smoke
1 teaspoon Hot Sauce
1/4 tsp black pepper
2 tbls vegetable oil
1 med garlic clove pressed and minced
1 tsp chili powder
1/4 tsp cayenne
Process the onion and water in a food processor until it resembles slush. Pass through a strainer, pressing on the solids to get 1/2 cup liquid. Discard the pulp.
Whisk the onion juice, ketchup, molasses, vinegar, liquid smoke, pepper sauce and pepper in a bowl. Set aside.
Heat oil in a large non reactive sauce pan and add garlic, chili powder and cayenne. Cook about 30 seconds then add the ketchup mixture. Bring to a boil then reduce heat and simmer for 25 minutes till thickened and flavors are melded. Cool before using.
For the Blueberry Cheesecake Gallette, I used this recipe:
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