Brad’s Special BBQ Sauce #Zinfandel #Geyserville

hello my friends my name is brad beardowner and winemaker for mercury winelocated in downtown geyservillecaliforniaand welcome to pairings with brad wherei cook up some fun foodand pair it up with some of myabsolutely delicious winewhere we just try to have a little funafter i pair it upwith my fantastic wine so we’re on oursecond video today thisis the barbecue sauce video memorial dayis coming upwe’ve got our dry rub recipe that we’reworking on today as welland um it’s the beginning of summer it’swhen people start growing theirbarbecues out andtrying to have a good time in thebackyard and uhit is today we’re pairing up myzinfandel with probably both of thesebut i do have a couple of other wines ihave in mindonce we taste it we’ll open those up andsee if it worksoh 2017 zin is tasting fantastic todaybut let’s go ahead and make a barbecuesauceas with most they start with ketchupuh but this one’s gonna start withbutter so we’ve got a half a pound ilove the kerrygold it’s just got such agreat flavorso we’re gonna toss this in there get inthereall right fantastic we’re gonna let thatmelt downand once that’s getting going prettygoodwe’re going to put in one medium sizeyellow or white onion either one is finethere’s enough butter going on in therewe can go ahead and do thatexcellent that smells good we’re justgoing to go ahead and let that simmerfor a few minutes we need to get thoseonions uh translucentthere we goa little splashy looking good there allrightwe’re going to let that go first beforewe put the uh or for a while before weput the ketchupand the spices in so now you can goahead and gather up your spicesit’s a little bit but it’s not too badso we started out with thebutter we’ve got the onion in there weare also going to be adding some applecider vinegar but we’ll do that once theonions are ready to go but for the dryingredients we’ve gotum we’ve got one tablespoon of salt onetablespoon of pepperwe have a tablespoon of chili powderone tablespoon of garlic powder anothertablespoon ofonion powder um all pretty common andstandard things that you’re going to befindingin these recipes i’ve got a half ateaspoonof cayenne a half a teaspoon ofcumin and then just happened to be ahalf a teaspoon of a beautiful spanishpaprikathat’s what we had on tap and foranother one the wet ingredients it’ssupposed to be one lemonbut i know this does not look yellowit’s a lime it’s all i hadi wasn’t going out for a lemon the limewill be just finein this recipe so i’m going to take alook at the onionsall right i’m going to continue sauteingthe onions probably anywhere from7 to 10 more minutes maybe 15 the onionswill tell me it depends on howfine you diced them this was a mediumsmall dice soinstead of using brown sugar which wouldbe another classic additiveto uh for any barbecue sauce what we’regoing to go ahead and do is we’re goingto put in a quarter cupof the kanto uh monk fruit uh i’ve gotthe goldenkind here and that’s going to add somenice sweetness in there and that’s goingto balance the acidso next thing we’re going to do is we’regoing to need to put a half a cupof apple cider vinegar in thereand that sweetness you really do need itto balance that much acid all rightget that a little mix let that sort ofcome backup uh to a boiland then we’re going to add our ketchupand our other dry ingredients andour fantastic lime there okaythat’s looking pretty good this is acup and a half of any old ketchupwe’ll do i’m a fan of the organic hindsbecause they don’t usehigh fructose corn syrupoh i can smell the vinegar and thebutter there’s just nothing better thanthatoh so goodfantastic all right now for my dryingredients i already have those guysready to godump that in give it a little stir andwe want this to go ahead and come backup to a boilit’s going to be very important and thenwe’re going to take it downto a low simmeroh looking really nice alreadyuh nice and thick you know depending onhow long you let it simmerthose onions you know keep breaking downand keep breaking downum some people might run this through astrainer just to kind of break those upa little bit i’m probably just going togo ahead and usea stick blender just to make sure thatmyonions uh are all down this is going tobewe’re going to go ahead and put in onelimebut lemon is typically what i use i’mpretty sure it’s gonna be pretty goodeither waythere’s thatand then uh it kind of depends on howthick you like your sauce so if you likeyour sauceuh a little thicker uh go ahead and youknow just keep on cooking it down andcooking it down until it gets to thethickness that you likei like i don’t want mine to be too superstick and thicksticky thick i still want it to be havea little looseness to itbut all right it’s looking fantastic ithink we can get a shot of that littleguy therewe’re going to bring this up to a boilso it’s art it does it did pick up anice bit of colorthe other thing you’re looking to do isyou sort of want all that butter fat toemulsifyand so it’s just going to take a few ohi’m probably going to let this simmer onlowfor about an hour checking it all thetime and if it gets too thick just add alittle waterall right my friends um i’ve got to gowork on my ribs a little bit they needto be sprayed down with some vinegar soi’m going to go take care of thatand i will uh come back with this afterabout a half an hour 45 minutes so youcan see where it’s goingthanks all right my friends we are backuh my barbecue sauce has been simmeringon the stove for about anhour and a half it is tasting absolutelyfantasticthe butter hasn’t completely emulsifiedand neither has the umuh neither has the onions uh completelybroken apart so we’re gonna go ahead andhit up with the stick real quick hereuh made a little bit of a mess earlierso that’s okaylet’s get that off the side there we gowe’ll poursome of that in there oh there’s allthat wonderful butterthere we go i think we can get it all inthere we’ll try to make too big of amessi think there’s a possibility somethingcould go wrong here all right so we’regoing to start off nice and slowbring this in there we golooking really nicely oh the color isabsolutely fantastic i hope you can seethat i can’t believe it’s making so muchnoise let’s do thatgo a little higher all rightjust mix it until you think it’s readya bigger bowl would have been easierthere we go all rightoh now it’s looking fantastic and sothis is still prettywarm what you want to are still prettyhot what you want to actually do isserve it warm and that way the butterdoesn’t gorunning everywhere and escapethere we go get that out of the wayoh man looking absolutely fantastic hopeyou guys can see thatwe’ll do a little drizzle here on theplateif uh you guys want to know how great itis with the ribs uh tune into my dry rubrecipeall right that doesn’t look great i gota little bit of oil sitting over herebut i do want to taste thiswith the wine all right here we goit’s very tangy because we put theapplesauce vinegar in thereif you want to lower the tang a littlebit and vinegar is a little bituh you don’t like the carolina or morevinegary sauce stylesthen i would go ahead and put some justregular apple cider so maybe half appleciderhalf apple cider vinegar oh i can smellthe sweetness of theonions in thereoh my gosh it’s buttery it’s richnice bit of spice wow not too much spicebut a lot of tang so it’s really kind ofgetting you in the backthe other way you could uh temper thatis if you added actually probablyuh the regular sugar or added maybeanotherquarter cup of the uh monk fruit wouldalso uh simmer that tang down a littlebiti’m really liking it oh my gosh it is sogood i have not made this sauce in along timeoh brings out the wonderful berries alot of strawberry in my winea little bit of earthiness is kind ofblending with that cuminin there the cumin is definitely thebackground oh my gosh great and thendon’t forget this goes great withyour pulled pork so if you were gonnathrow some pork shoulderin the crock pot or even smoke it youcan put this sauce in there it’sabsolutely fantastic i love it all righti certainly hope you guysuh make this sauce it is delicious andwe’ll see you soon thanks[Music]you