Spicy Mesquite BBQ Sauce

Maple Mesquite BBQ Sauce

I wanted to recreate an appetizer we had a few months ago that was served with BBQ shrimp wrapped in bacon over polenta with corn and fresh chives, all drizzled with BBQ sauce. It was delish!

But first, I needed a BBQ sauce. Since most of the fancy BBQ sauces at the store are not gluten-free, I didn’t even bother looking and decided to make my own. It was a work day, so I needed it to easy! Basically, you throw everything in a sauce pan, boil, simmer for an hour and — wa-lah! Homemade BBQ Sauce.

My attempt to recreate the dish was about 90% there — the polenta was a bit bland and needs a bit more love before I can share. I omitted the bacon wrapped shrimp, since I made this our dinner, I wasn’t going to wrap all those shrimp — it would take forever! And the smell of the BBQ sauce, was making me so hungry! I must have taste tested a dozen times.

The Spicy Mesquite BBQ sauce was wonderful on the shrimp. It has a nice tangy, not too sweet, smokey taste with a bit of a kick at the end. (I’ve been eating it by the spoonful, so I can describe it.) The SO is excited to try it on ribs…I told him he’d be impressed with this BBQ sauce.  🙂

Tidbit | Another recipe that uses Mesquite Smoke Flavor (in case you need to buy) is a wonderful recipe from SkinnyTaste.com, Crock Pot Kalua Pork. It’s absolutely amazing!! I use a timer on my crockpot to start cooking while I sleep and 16 hours later — yumms! It does not disappoint!

Spicy Mesquite BBQ Sauce
Author: 
Serves: Makes 3½ cups
 
Ingredients
  • 2 cups ketchup
  • 1 cup black coffee
  • ½ cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoon liquid mesquite smoke flavor*
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon dried, crushed rosemary leaves
  • ½ teaspoon dried marjoram leaves
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground sage
Instructions
  1. Combine all ingredients into a 2½ quart sauce pan.
  2. Stir until well combined using a wooden spoon or whisk.
  3. Over medium-high heat bring to a boil.
  4. Reduce heat to low and simmer for an hour uncovered. Stirring occasionally.
  5. Store in refrigerator for several weeks.
Notes
*Colgin Liquid Smoke is gluten-free
This post was shared with Mostly Homemade Mondays, Made By You Mondays, Gluten Free Wednesday, Waste Not Want Not and Allergy Free Wednesday.

 

8 Comments

    1. Thank you for hosting every Wednesday! This is our favorite BBQ sauce now. I was reading that in Texas, they throw in some coffee and I thought let’s give it go and see what happens. It was great decision!

  1. Oh my gosh this looks so good. My husband loves BBQ sauce but I rarely buy it because the GF stuff (Amy’s) is expensive. Like Elise, I like the addition of coffee, it must give it a nice rich flavour. Thanks so much for sharing this on WNWNW, I’m pinning and sharing it 🙂

    1. This is our favorite BBQ sauce. The SO always wants it on hand. It’s great too because you can freeze half for another time. I hope you enjoy it as much as we do! Thanks for hosting every week! And thanks for sharing 🙂

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