Thursday, October 4, 2012


Another Mancation has come and gone. This biannual camping trip is the stuff that legends are made of involving a lot of smoked meats and beer. Last year I took it upon myself to combine these two great things in my Mancation Maple Bacon Porter but the 2012 trip saw yet another coming together of smoked meats and beer this time in the form of my dad's famous BBQ sauce. Every year this sauce is lathered upon racks of ribs, steaks, chicken and even pasta. For some reason I never recommended that he add some beer to the recipe but I got my act together this year and suggested that Dogfish Head's hybrid Indian Brown Ale make its way into the mix. As always the sauce was a finger lickin' hit and was made only better by this latest addition so if you're a fan of the 'cue (is that a thing people say?) then I would highly recommend giving this recipe a shot the next time you fire up the smoker or are planning a big BBQ spread. This is a very rare glimpse into the inner workings of Mancation.
You're welcome.

Mancation Meat Sauce:
2 cups ketchup
1/4 cup cider vinegar
1/4 cup brown sugar
1 tbsp molasses
1/2 tsp black pepper
2 finely chopped chipotle peppers
2 tbsp tomato paste
1/4 cup worcestershire sauce
2 tbsp mustard
1 tbsp tabasco sauce
2 tsp liquid smoke
4 cloves finely minced garlic
2 bottles of Dogfish Head Indian Brown Ale
1 tbsp of Mancation Rub

Combine all ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, thick and delicious.

Mancation Rub:
1 tsp whole cumin seed
1 tsp whole fennel seed
1 tbsp chili powder
1 tbsp paprika
1 tbsp kosher salt
1 tsp cumin seed
1 tsp whole coriander
1 tbsp onion powder
1 tbsp garlic powder

Place cumin seed, fennel seed and coriander in coffee grinder and grind fine. Transfer to a small jar and add the rest of the spice then shake. have your rub. If you brine your meat, forget the salt. Oh and don't use the same grinder you use for your coffee.


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