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Aussie BBQ Sauce

January 28, 2013 By JJ 17 Comments

12-12-02_AussieBBQSauce

It’s funny you know, the differences you find in an activity as simple as cooking food over an open flame. For starters what do you call said activity – barbeque, barbecue, BBQ, grilling or something else – and what do the terms mean? Then there’s the question of what to cook, and even what equipment to use. Let me paint the smoky picture in very broad brushstrokes…

In America-land, grilling is what happens on a charcoal or gas grill, usually with chicken legs and hamburgers and maybe a steak – in suburban backyards. Barbequing is a tradition. It involves an enormous slab of meat being cooked for hours – or days – in a beast of a contraption until it falls off the bone.

12-12-02_AussieBBQSauce

In Australia, grilling is what you do in the top section of an oven [broiling for all you Northern Hemisphereians]. Barbecuing takes place in backyards in the same charcoal or gas grill – but it’s called a barbecue or a barbie, has a flat hotplate alongside the grates, and generally turns out sausages and fried onions. Slow cooked fall-off-the-bone roasting is a thing of TV shows and the occasional theme restaurant.

Similarly, barbeque sauce is an item seen in both locations but used very differently.

In America-land it is a marinade, slopped and brushed over items as they cook adding layers of flavour and magic. Recipes are fiercely guarded and defined by regions, states and even families. While in Australia it’s a condiment, used to squeeze over sausages or steaks once the meat is firmly ensconced in a white bread roll. It comes from a plastic bottle and a vat in a factory somewhere.

12-12-02_AussieBBQSauce

Here in the land of the long-weekend, today is the Australia Day public holiday, so whether you barbeque, barbecue, BBQ or grill this is my offering to bridge the gap.

A proper bbq sauce, made with a few quintessential Aussie ingredients, perfect for slathering on as a marinade for chicken or ribs, squeezing over a sausage wrapped in a slice of bread, or even topping a hearty Vegan Mushroom and Lentil Burger. So what are you waiting for? Light up the Webber and crack a cold one, it’s time for a BBQ.

12-12-02_AussieBBQSauce

Aussie BBQ Sauce

12-12-02_AussieBBQSauceWhile the act of barbequing is a very Australian activity, BBQ sauce generally comes from a plastic bottle… yikes. This Aussie twist uses a pinch of Vegemite for a savory, salty kick – and the most Aussie of all fruits, the mango, for sweetness. Australia, meet BBQ sauce, I think you’ll get along just fine.

INGREDIENTS:

  • 1 c tomato passata
  • 2 Tbsp molasses
  • 2 Tbsp tomato paste
  • 1/4 c apple cider vinegar
  • 1 Tbsp dijon mustard
  • 1 clove garlic
  • 1 tsp sweet paprika
  • 1 tsp oregano
  • 1 tsp Vegemite*
  • 1/4 c mango puree, from fresh mango
  • 1 Tbsp whiskey, optional

METHOD:

Combine all ingredients in a small sauce pan. Simmer 20 minutes until thick.

Pour into serialized bottle to store. Keeps in fridge for 2-3 weeks. Freeze any leftovers in a small ice cube tray so small portions can be defrosted.

Use to top sandwiches and burgers, or as a marinade for meat prior to cooking over hot coals – no matter what you call it.

*COOK’S NOTES:

  • Vegemite: if you don’t have access to Vegemite, marmite or another similar spread, simply use a splash of soy sauce, tamari, worcestershire sauce or even dark beer.

gluten free // dairy free // vegan // soy free // refined sugar free

12-12-02_AussieBBQSauce

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Filed Under: All Posts, Food, My-2cents, RecipeBox Tagged With: America-land, Australia, Boozer, Chicken, Dairy Free, Dinner, Fruit, Gluten Free, Lunch, Meat, Probably Paleo, Refined Sugar Free, Sauces, Vegan, Vegetarian

Comments

  1. Priscilla @ foodpornnation.com says

    January 28, 2013 at 9:32 am

    Oh I love your version of BBQ sauce. So much more healthier and looks great on those drumsticks.
    Looking forward to your cashew aioli recipe.

    And you’re right. BBQ is quite the phenomena in the US! I personally prefer the American version.

    Reply
    • JJ says

      January 29, 2013 at 2:45 pm

      Cheers Priscilla! Still playing around with that aioli but getting close ;D

      Reply
  2. Claire @ Claire K Creations says

    January 28, 2013 at 11:52 am

    Thanks for the introduction JJ! I’m rather anti the plastic version!

    Reply
  3. Tania says

    January 28, 2013 at 7:44 pm

    Thanks for the very clear explanation of the differences between barbeques JJ. It is great to see it all spelt out in one place. A very helpful post. Now I’m off to make me some sauce.

    Reply
  4. Anna @The Littlest Anchovy says

    January 28, 2013 at 10:43 pm

    I got to experience American BBQ when I was in North Carolina last year…oh the memories.
    I have always wanted to make BBQ sauce and I just love the mango and Vegemite you have used in this recipe. I have bookmarked it for my next sausage sizzle!

    Reply
    • JJ says

      January 29, 2013 at 2:47 pm

      It is one of those things you simply can’t reproduce without meat – but at least I can have the sauce 😉

      Reply
  5. Laura (Tutti Dolci) says

    January 29, 2013 at 8:21 am

    Your Aussie BBQ sauce sounds so tasty, I love the flavors!

    Reply
  6. Tina @ bitemeshowme says

    January 29, 2013 at 9:01 am

    Wow, I’ve never known what’s in the making of bbq sauce and I have to say I’m quite impressed. The flavours you’ve used are interesting but I don’t doubt that they work superbly together.

    Reply
    • JJ says

      January 29, 2013 at 2:47 pm

      Cheers Tina! It’s quite a simple thing to make and so much better than processed!

      Reply
  7. Adrian (What the Heck is Filipino Food) says

    January 29, 2013 at 11:39 pm

    Woah. I’d love to try this out. I’ve been BBQ’ing like crazy this summer and am always looking for a good sauce. Love how you added Vegemite and mango

    Reply
  8. Sara @bellyrumbles says

    January 30, 2013 at 12:24 am

    It’s funny I never use the store bought bottled BBQ sauce with anything that is BBQ’d, it is only for hamburgers, steak sandwiches or egg and bacon rolls. Love an American BBQ but also love the simplicity of and Aussie one. Sauce sounds great.

    Reply
  9. K-bobo @ Gormandize with A-dizzle & K-bobo says

    January 30, 2013 at 8:48 am

    Haha, what a bizarre coincidence that I just posted a very similar post with a recipe for BBQ sauce 🙂 Yours looks delicious, I like the idea of using mango for sweetness – makes it a bit healthier! Personally I think the word ‘broiling’ sounds awful! It sounds a bot too much like “boiling” to me, so makes me think of wet soggy boiled meat/tofu (or whatever it is you are ‘broiling’).

    Reply
  10. Peter G | Souvlaki For The Soul says

    January 30, 2013 at 9:45 am

    Oh yes! I’m def making this JJ! The mango and Vegemite have me Intrigued and drooling at the same time. As for bbq’s (and all their spelling) I love ’em all!

    Reply
  11. Sarah says

    February 1, 2013 at 4:26 pm

    Oh man, this sauce sounds incredible! Tangy, sweet, even a little sour and bitter from the vegemite! Yum!

    Reply
  12. Mel @ The cook's notebook says

    February 2, 2013 at 10:01 am

    this looks FAB JJ! Will be making it for our next BBQ. Actually we BBQ about 4 times a week, so I guess I’ll be making it today 🙂

    Reply

Trackbacks

  1. Homemade Father's Day Gift Ideas - Little Green Dot says:
    June 15, 2013 at 2:23 pm

    […] Homemade BBQ Sauce. Dad’s and BBQ go together like wheatgrass and coconut water. That means he’ll love it. […]

    Reply
  2. Aussie BBQ Sauce Recipe | Homemade BBQ Sauce says:
    July 22, 2013 at 3:50 am

    […] adapted from 84thand3rd.com Category: […]

    Reply

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