Barbecue sauce with dark forest honey

There are many delicious barbecue sauce recipes around the web – Some of buy versions are reputable and most often does one get yourself messed a hit together in a bowl before grilling, which can not be reproduced accurately, but you just make a new next time. I have some ingredients that I keep returning to and made a sauce of slightly larger portion which come in bottles. Here in a little special variant with dark forest honey.

The sauce here is intended as a barbecue sauce of the kind that you smear on meat and vegetables the last moments of grilling time. It can also be served to the grilled or fried meat and vegetables as a dip or sauce.

It's a little more time consuming process than to snatch a bottle at the supermarket, but I think of course it is worth it. Judge for yourself, if you have the courage to try.

This batch yields approximately. 2,2 liter.


1 kg semidried, røgede tomater

Chili to taste – possibly. smoked (not translated yet)

200 gr mørk skovhonning

100 gr tamarindpasta + 1 liter vand

3 dl mørk soya (use the thick of Asians supermarket)

3 hele hvidløg

1 dl mørk sesamolie

Sodium benzoate


How to:

The tomatoes sliced ​​down the middle and dried in the oven. Store tomatoes stand with me about. 15 timer ved 50 – 60 grader.

Then cold smoked the approximately. 12 timer.

Tamarindpastaen udrøres i 1 liter kogende vand og står og trækker minimum 30 minutter. The juice is strained then down into the pan and the pulp thrown out.

Alle ingredienser blandes i gryden og simrer under låg ca 30 minutter.

Blend then – preferably with a hand blender. Otherwise, the mass to cool to the temperature as your food processor or blender can handle.

When it is blended to a suitable consistency Køge mass op igen. Herefter tages den af varmen og der røres Atamon i.

Hæls sauce on pure, scalded, Atamonskyllede bottles.



Of course you can use hot smoked tomatoes instead – it takes course only an hour or two depending on how much heat you give them – then they are dried and smoked a little. Fresh tomatoes – without smoke – can also be used, it's just a little something different.


Among other things used: grilled chicken, grilled pepper (T-Bone has fået Barbecue spice (will be translated upon request))


Made with particular. In Trinidad Scorpion Morouga Blend til Portion in.

Duckpizza with chili (will be translated upon request)

Who does not love the taste of duck? – and smoked / barbecuet sauce – sødskarpe chili spiced onions and a pizza base – so goes the taste just up to a higher level.

Try it – play even with the recipe and add what you just like.


Your yndlingspizzadej (nok til 2-3 pizzaer) or:

1 øl

1 pk økogær

something good flour

a little salt – ca 1 ½ tsk

a little oil – ca 2 spsk


1 stort andebryst eller to mindre

salt and peber

ca 1 kg løg



½ dl god balsamico, maybe more

muscovado or brown sugar . ca 1 topspsk

chili – fresh, powder or sauce

2 – 4 dl færdig sauce med røget smag (or your own if you make such a) – can be replaced by a good sauce without smoke when you add a little 'liquid smoke'. Do you use your own, remember that we are more over in a brown sauce (English sauce) end tomat her. Ideally, this should be a barbecue model.


How to:

Pizzadejen (if you use your own recipe): rør gæren ud i øllet og lad det stå uden at røre i det ca 10-15 minutter til det begynder at boble. Dette gør det ud for første hævning og du kan straks komme videre.

Stir oil and salt, then the flour until you have a dough that you can knead through on the kitchen table. Do it. Roll out the dough to fill about a griddle.

If you have too much dough (Maybe you do not like thick pizza bases, or use large beer like me, so there is very nicely dough) – so save just rest in the refrigerator- eller svaleskabet i op til 5-6 dage i en skål med film over. So you can always take it out and make a pizza more – or make baguettes or small muffins / madbrød of the (remove the dough from the refrigerator, form loaves and cover them over. Lad dem hæve til dobbelt størrelse ved stuetemperatur og bag dem gyldne ved ca 200 grader). – oh, back to duck pizza…

The rolled dough down on baking paper on the plate and leave to rise for one at room temperature, covered with a clean tea towel – while you make the rest ready.

Scratch duck are on the skin side and rub them with salt and pepper. Fry them with the skin side down on a medium hot pan until the skin is nice and golden, like brittle. Remove from the heat and keep them.

While duck breasts are fry, Cut the onions in the first half and then about ½ inch thick slices.

The onions are fried in duck fat – If there is no fat, then add equal parts butter and oil – but often the duck fat plenty.

Nu kan du godt tænde ovnen på 225 grader.

Fry the onions until they are soft onions for a steak.

Then add the juice is drained duck breast are, 1 teaspoon salt, 1 tsk peber, ½ dl balsamico og 1 topspsk molasse/brun farin. Add the chilli – bruger du frisk skal den lige hakkes fint først. Rør det godt rundt og lad løgene simre videre 5 minutter. Season to taste whether to more – it depends against which to balsamic vinegar you use – and of course your taste. The onions must have easy bite from balsamicoen and taste slightly sweet, but it's not marmalade. Maybe a little more salt in also.

Stir the sauce together if you must have liquid smoke in – and spread it on the pizza base.

Spread the onions on top.

Cut the duck breast in as thinly as you can and distribute them.

If you remembered to turn on the oven in time it's just fine – otherwise you get it done and drink a good beer meanwhile waiting for the budding hot.

Bake the pizza until it is finished – (det er ca 20-25 minutter i min ovn) og spis med velbehag ;o)