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In Reply to: killer dried cherry bbq sauce posted by docmiller on February 16, 2011 at 07:19:07:
I used to be a chef at Tommy Bahammas, in Woodlands Tx. What you are describing sounds like the Tobago Tenderloin... it wasnt usually topped with the dried cherry chuttney, but was served with a blackberry bbq sauce. the DC Chutney was probably a newr addition since I left.
BLACKBERRY BRANDY BBQ SAUCE
4 Tbsp Minced shallots
¾ Cup Red wine vinegar
2 Cups Worcestershire sauce
1¾ Cup Ketchup
1 Cup Blackberry brandy
1¼ Cup Honey
2 Tbsp Cornstarch slurry (even parts, cool water and cornstarch)
Combine all ingredients except the cornstarch slurry into a saucepot and bring to a boil. Reduce to a simmer and cook for 45 minutes. Add the slurry, turn the heat to medium high and continue to cook for 5 minutes until the sauce coats the back of a spoon. Remove from heat and cool.
Ill check w/ some contacts & see if I cant come up w/ the chutney Rec.
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