SO, Chef Sam came up with a BBQ sauce that is delicious on any protein from the grill. Whether that be pork tenderloin, beef ribs, chicken, brisket, it's delicious. Also, very similar to the sauce that went with the zinfandel brisket pairing from our previous menu at the Reserve Room.
2 cups Cups Beef broth/stock/pan dripping liquid
1 cup Mayo Family Zinfandel
1 tbsp Soy Sauce
1/4 cup Cherries (Fresh, frozen or dried... we like dried best for their jammy flavor!
3 tbsps Hoisin Sauce
1 tsp Black pepper
Sriracha, or heat to taste!
- Heat liquids and cherries over medium heat until reduced to 1/2 original volume.
- Add Hoisin sauce and heat another 2 mins.
- Remove from heat, blend with an immersion blender, food processor or blender! (Can be made to different consistency by holding back some liquid at the blending stage. We like to blend a little really thick for table or finishing sauce, and then add in the rest of liquid to create a more viscous marinade! You can also add the heat at the very end, during the blending, so you have more control over the end spice level.)
2013 Zinfandel, Ricci Vineyard