Taking barbecue to another, epic level

Epic Barbecue Sauce

For the paste you will need:
-1 medium-sized onion, peeled and quartered
-10 cloves of garlic
-2 fresh red chilli peppers
-10 sprigs of thyme/lemon thyme leaves cut off
-10 sprigs of rosemary, needles plucked off
-1 bunch coriander
-10 bay leaves
-1 tsp cumin
-2 tbsp fennel seeds
-2 tbsp smoked paprika powder
-6 cloves

To finish
-zest and juice of 2 untreated oranges
-200g cane sugar
-6 tbsp balsamic vinegar
-200ml tomato ketchup
-2 tbsp Worcester sauce
-2 tsp hot Dijon mustard
-200ml cloudy apple juice
-1 tsp unwashed sea salt
-1 tsp freshly ground black pepper

Blend the onion, garlic and chilli peppers, seeds removed (only for hot chilli) in a blender to a paste. Then roast in a pan for five minutes until fragrant.

In the meantime, blend all the herbs and spices very finely. Cut the peel of the oranges into fine strips, add and grind everything thoroughly in a mortar.

Add everything to the paste in the pan and sauté for a further minute. Stir in the sugar carefully and cook for a few more minutes over a low heat until the sugar has dissolved and a brown paste has formed.

pour in 285ml water and bring to the boil for two minutes. Then add the juice of both oranges and the remaining ingredients. Stir well, bring to the boil and simmer over a moderate heat until the sauce thickens slightly.

Pass the sauce through a sieve and then through a hair sieve again to make the sauce smooth.

Recommendations for the right barbecue wine

Because we are not a restaurant, but your wine merchant, we mainly recommend the right barbecue wine. Strong, juicy but not too heavy red wines are particularly suitable for classic barbecues with lots of grilled meat and vegetables. Have fun trying out and enjoying!