|Some well lashed ribs Laphroaig style|
On the 6th of September 2011 several of us lucky D.T.W.C. members managed to wrangle some tickets to Laphroaig Live Sydney. Apart form a good night had by all, a great feast, and a waterfall of Laphroaig whisky, we were also graced with lashings of Laphroaig BBQ Sauce. Oh my goodness was it good! In fact it was so good we got the recipe from Laphroaig and swore and oath "It would be made", and so it was.
With the first D.T.W.C. meeting held for the year, on the 28th Jan 2012, we decided what better time than to get our Laphroaig on. Heading over early to The Converted's we set about making up the sauce to the exact Official Laphroaig Recipe to lash on the pork ribs being severed up for the evenings meal.
- 2 Cups ketchup
- 60 ml Laphroaig whisky (we used Laphroaig Quarter Cask)
- 1/3 Cup brown sugar
- 1/4 Cup minced onion
- 2 Tablespoons olive oil
- 2 Tablespoons water
- 3 Cloves garlic crushed
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoon liquid smoke (available at any good home brew/distillation shop)
- 1 Tablespoon Honey mustard
- 30ml Teriyaki sauce
- 30ml HP sauce
- 1/2 teaspoon cayenne (we used hot)
- Fresh ground pepper to taste
- 1 Medium Sauce Pan. Note your pan needs to be wide enough to let the sauce simmer at about 1.5cm to 2cm deep but not wide enough that is becomes too thin and dries the sauce out or burn.
- 1 Container to hold sauce once it is cooked sauce. You will find the empty ketchup squeeze bottle will be ample so save it and rinse it out.
- 1 Wooden spoon
- 1 Blender
- 1 Dram of Laphroaig extra
Step 1. Blend onion and water into a puree. It is going to get watery but make sure you get this nice and fine to a near mush. A stick blender, powered blender, or even a drink blender will get the constancy needed.
|Browning the onions until golden|
Step 3. Add crushed garlic and stir through for a minimum 30 seconds. Garlic only needs 30 seconds to cook out the pungency but retain the flavour.
|Combining the ingredients to simmer|
|The final consistency and colour|
|Cooled and ready for consumption. Note the darkening on cooling.|
Notably though is that this sauce, made to this recipe, is NOT quite like what we had at Laphroaig Live Sydney. The sauce we were served was by far darker (I am guessing owning mainly to a higher brow sugar content and longer, slower cooking time), and it had a strong sense of Laphroaig on the nose (most likely because the content of Laphroaig was doubled if not tripled in the mix). I dare say the sauce we had on the night did not have any liquid smoke at all as there was no shortage of Laphroaig from the bottle. I would also suspect the fact the volume was hight (by a few litters) they were able to temper the flavour far more accurately. I really would like to know what the evening recipe really was but if anything the recipe you see here is by far better and more versatile.
I think this recipe will lend itself to any robust whisky of your choice. Bourbons and Rye whiskies especially would go exceptionally well.
|The Diplomat dials in for the virtual tasting of sauce and whisky|
Cheers to Laphroaig for their generous release of the recipe. I temp you, nah I urge you with a red hot poker to get your Laphroaig on and make it now and make in high quantity. If I was to give a dram then this is a full 7 out of 7.
Unofficial word from John Campbell and also talk on the Laphroaig website was that potentially Laphroaig will release this as a product. John if you are listening please keep us informed.