Here's what you'll need:
- 1 Bottle Arbor Brewing Company Strawberry Blonde Belgian Style Ale
- 2 Tbsp red wine vinegar
- 1/3 Cup sugar
- 1 Tbsp salt
- 1/2 Packet Goya chicken bullion (This is my favorite vehicle to make chicken stock. If you want to avoid MSG, find a low sodium alternative)
- 1 Tbsp honey
- 1 Tbsp ketchup
- 1 Tsp spicy mustard (I prefer Woeber's Sweet Hot Mister Mustard. It delicious and far less expensive than most European mustards)
- 2 Dashes Worcestershire sauce
- 1 Tsp granulated garlic
- 1 Tsp Cayenne pepper
- 1 Tsp Parsley flakes
- Black pepper, to taste
- 1-1/2 Tbsp corn starch, sifted (this will prevent it from clumping in the sauce and turning to tapioca)
At medium-high heat, bring the beer, sugar, salt, and ketchup to a gentle boil while constantly whisking, about 3-4 minutes. Lower heat to medium low and add the honey, vinegar, chicken bullion, Worcestershire, and mustard. Continue whisking for another 1-2 minutes then reduce heat to low, cover and simmer for an additional 5 minutes. Add the Cayenne, garlic, parsley flakes, and black pepper, then whisk another minute. The sauce should be beginning to thicken at this point. Increase heat to medium and slowly add the sifted corn starch while continually whisking. Add until sauce is thickness is slightly less than that of a barbecue sauce. Remove from heat and pour in fridge safe container. Let cool and use as grilling or finishing sauce.
We found this to be delicious, and it is perfect for late summer & fall grilling.
