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!
- 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
- Combine all ingredients into a 2½ quart sauce pan.
- Stir until well combined using a wooden spoon or whisk.
- Over medium-high heat bring to a boil.
- Reduce heat to low and simmer for an hour uncovered. Stirring occasionally.
- Store in refrigerator for several weeks.