Friday, 01, April 2016
BBQ Sauce Recipe from The River Lee
Pep up your BBQ with this easy recipe
It might not quite be warm enough at the moment, but BBQ season is just around the corner. Now the evenings are getting longer, it’s hard to fight the urge to fire up the coals and sit outside while the embers glow.
But if you’re bored of the usual BBQ fare, there’s a secret touch that’s simple to make, which will propel your food to legendary levels. This BBQ sauce was created and honed at The River Lee, and they’ve shared the recipe with us so you can whip up a batch at home.
Jack Daniels BBQ Sauce
- ½ large onion minced
- 4 cloves garlic minced
- ¾ Cup Jack Daniels
- ¾ Cup molasses
- 2 cups ketchup
- ¼ cup tomato paste
- 1/3 cup cider vinegar
- 2 table spoon liquid smoke (don’t worry - if you don’t have it you can leave it out)
- ¼ cup Worcestershire sauce
- ½ cup brown sugar
- Teaspoon of hot sauce
Mix all of the ingredients together. Rub on your meat of choice and leave marinating over night, before cooking it on the BBQ.
If you’d rather leave it to the professionals, then you can book in for a group BBQ at The River Lee. Terrace on the Weir is the ultimate outdoor dining area in the middle of the city, with gorgeous views of the river. There’s great variety to the menu – you can keep things simple with sausages, burgers and chicken, or go all out with Ginger Chilli Marinated Tiger Prawn Skewers or Blackened Cajun Salmon.
All of the BBQ options come with mixed leaf salad and a selection of breads and dips, and there is also the choice between some stunning salads. Try the Toonsbridge Mozzarella & Beef Tomato Salad for a taste of the truly delicious local mozzarella. Or the Carrot & Orange Salad with Micro Coriander Fennel & Cucumber Pickle.
There’s a sweet treat to finish things off, with the choice between a Sweet Black Cherry Bombe or a Jameson Chocolate Mousse with Praline.
The City BBQ costs €25pp and includes Twomey’s Irish Angus Beef Burgers, Honey Lemon BBQ Chicken Legs and Jack Daniels BBQ Pulled Boar, as well as 3 summer salads and a sweet treat. Additional items can be added from €3pp. There is a minimum number of 30 guests. For more information, contact Mary on 021-4937715 or e-mail firstname.lastname@example.org.