Sunday, July 6, 2014

Spiced Rum Mango BBQ Sauce

I had this flavor idea in my head, something with rum, mango, and molasses, but something was missing. I posted my thought on Facebook and god some suggestions. Soy sauce was the best suggestion. Last night I made this with shish kebob and ohmanohman was it good. It's a sweet-hot that slowly sneaks up on you. Yum.

Spiced Rum Mango Shish Kebab
Ingredients for the kebabs
  • 1lb beef (nothing special...sirloin works great) chopped in 1" cubes
  • 1 can whole water chestnuts (non-canned would be better but I was lazy and there were none to be found)
  • 1 can pineapple chunks (once again, whole fresh pineapple is better, but I'm in Bel Fourche, South Dakota and I use what I can find)
  • Red bell pepper, chunked
  • Several jalapeƱos bite sized
  • 1 mango, chopped
  • 1 white onion, chunked
  • handful brown mushrooms
  • anything else that seems interesting
  • Olive oil (I used California fresh extra virgin olive oil)
Ingredients for the sauce (warning: I am guesstimating, I didn't measure anything):
  • 1 ripe mango 
  • 1T cider vinegar
  • 1T EVOO
  • 1t cayenne pepper
  • 1T molasses
  • 2oz spiced rum for the sauce (I used Kraken)
  • 3oz spiced rum + the juice from the canned pineapple on the rocks for the cook (YUM!)
  • ~1T crushed red chilies (I used 3 whole dried Arbol Chili pods... why those? I dunno, they were on top and looked good)
  • 1 t soy sauce
Put all BBQ sauce ingredients in food processor and blend. Take sip of rum and pineapple juice.
Skewer everything else. Brush skewers with EVOO so they don;t stick to the grill.  Take another sip of rum & pineapple juice.
Liberally brush BBQ sauce on meat. Grill everything until it looks right and keep adding BBQ sauce to meat. Maybe have another rum & juice.

Changes... next time I make this, I may add some allspice to the sauce. It seems to work good in jerk sauce and think it would be a god addition here.