Good Things Do Come In Bottles, BBQ & Brown Sauce

BBQ & Brown Sauce Marinade Print this page

by Azélia on 20/04/2011

in Chicken,Gluten Free,Mains,Nut Free, Dairy Free, Soya Free,Pork,Quick Recipes,Uncategorized

I had bought chicken to make my Sweet Miso & Lemon Chicken but at the last minute had to change plans, allergy daughter had over done on soya previous days and I needed to make a soya and maize free dish for the family.  Rummaging through the kitchen cupboard I saw the bottles of Wilkson & Sons Tiptree BBQ Sauce and Brown sauce.  When shopping and spending ages reading labels I’ll grab any products that are maize and soya free with the intent of coming up with something later and that’s what happen here.  This was one of those last minute inspirations as with the Palm Sugar & Pimentón Nuts that works.  Tiptree makes good quality stuff,  I’ve been buying their jams for years and love their limited edition Little Scarlet Strawberry Jam.

What I like about reading the ingredients on the bottles of Tiptree’s Sauces is they read like a sauce you would make at home.   There are no thickners to bulk up the more expensive ingredients or flavour enhancers.

On BBQ sauce you have sugar, peppers, honey, wine vinegar, pectin, tomato puree, spices, salt, garlic, chili, mustard powder.  The Brown sauce contains tomatoes, sugar, apples, oranges, treacle, wine vinegar, barley vinegar, sultanas, lemon juice, pectin, salt, tamarind, spices.  To the mixture of these two sauces I added juice of an orange, lots of fresh ginger, and if I wasn’t making it for the kids it would have dried chili.

I’ve made this a few times now and serve it with rice and a big salad, the sauce it produces in the roasting tin is good poured over the rice.  It’s good on ribs, as well as chicken and makes good cold chicken sandwiches the next day.

BBQ & Brown Sauce Marinade

Enough sauce for 2 chickens or 4 small rack of ribs.

  • 250ml / 1 cup of Tiptree bbq sauce
  • 125ml / 1/2 cup of Tiptree brown sauce
  • 80ml / 1/3 cup of good tomato ketchup
  • 1 large orange juice
  • 2-3 tablespoons of freshly grated ginger
  • Chili – to your liking
  • 1 cup of water – to pour into the roasting tin

Mix all the ingredients together except the water and put it over the meat.  Once you’ve place the meat in the roasting tin then add the water around it.  I have left the marinade sometimes for a couple of hours before cooking other times just rubbed it in and cooked straight away.

The most important thing is to baste it while it’s cooking and not to let the sauce dry out because it will burn, add a little more water to the roasting tin if you have to.

For the chicken baste it 3 times while cooking.  If you want your chicken less charred on the breast then either cover it with foil for the first 20 mins then remove it or start the chicken off upside down. Roast depending on size of chicken from 1 – 1 1/4 hr, test by seeing if blood is coming out between the thigh and body of the chicken.

For the ribs I cooked them int the oven for 2 hours covered in foil and by then they should be nearly done, remove the foil and give them half an hour to colour and baste during this time.  Depending on size of ribs I calculate to take between 2-3 hours to cook.

Oven temperature: Chicken 180C fan / 200C / 390F / gas 6.  Ribs 160C / 180C / 355 F / gas 4

After pouring sauce over the meat make certain you spread it all over.

{ 9 comments… read them below or add one }

Gloria April 20, 2011 at 9:43 am

Fab pictures. I don’t eat meat but looking at these images I’m almost on the turn. As usual you get to the nitty gritty of cooking in a completely reliable way.

Azélia April 20, 2011 at 9:46 am

Thanks Gloria, well while I was posting I did think what vegetarian option you could use to replace the meat. The marinade would be good to use with tofu, and that’s what I would do if making it vegetarian.

drfugawe April 20, 2011 at 3:09 pm

Very nicely done, Azelia – especially for the chickens – it’s tricky to get just the right amount of char on there, and I think you’ve done well in that regard. I bet it was luscious.

Azélia April 20, 2011 at 4:11 pm

thanks dr Fugawe..I learned from the Sweet Miso & Lemon Chicken that you need to watch the marinade with sugar when roasting a whole bird.

Emily April 20, 2011 at 5:04 pm

This is great! It will help get me out of my roast chicken rut.

I think the concept of ‘brown sauce’ is pretty amusing – how LESS descriptive a name could it have? I amused myself one day by taking photos of about five different kinds of brown sauce at Tesco (and there were several more). What I didn’t do, though, was read the labels; too scary!

Azélia April 20, 2011 at 5:14 pm

You just made me laugh Emily! Taking photos of brown sauce…but now you mention it yes you’re right..don’t think the name would work now in today’s marketing conceptual departments. I get the tiptree’s sauces in Waitrose, haven’t seen then in my local tesco.

Renée April 21, 2011 at 10:28 am

I’ve never liked brown sauce, because I’ve always felt that it’s a disguise for uninteresting food, but like you, these days, I always read ingredients. I do like Tiptree products, but haven’t seen the sauces that you’ve used. I might be able to find them in Booths, so I’ll have a look in there. The good ingredients have worked really well with your chicken, Azélia and it looks delicious. I also get into a rut with cooking chicken, using a mix of softened butter, crushed garlic and tarragon under the skin and on top. I loved your sweet miso and lemon chicken which got me out of my rut!

Azélia April 21, 2011 at 11:55 am

In my house I have the same problem Renée, making chicken different at family meals. I can not vouch for other brown sauces as I don’t buy them but liked the ingredients in this one.

Johnny C September 12, 2011 at 8:47 pm

Egads! Here I am. I read last night with extreme disgust that whoever makes HP sauce has caved in to the Nanny State Salt-Murderers and changed the recipe. This explains why the bottle I bought a few weeks ago tastes a bit funny and also pours out like cream. There’s no need for a squirty bottle any more, you could just pour it from a conventional bottle. Anyway they removed the salt (just as lots of manufacturers are saying hey – that salt research is actually not that sound scientifically, a bit like the Sat Fats research from the 50′s that’s given us all that yucky vegetable oil) but removed the salt and made HP sauce ‘healthier’ by adding Omega6 oil and sugar.

Anyway, I know Tiptree’s brown sauce is highly regarded by epicuruious elves, gastrognomes and discerning dwarves the world over.

Sadly,Our local Asda does not, as a rule, consider the above as their demographic; a fair enough assumption when you see the hordes of pyjama-clad trolls hurling frozen pizzas into their trolleys while screeching ‘Ey Kaylee take yer friggin foot off yer bruvvers ed an tell me where the frozen ice is in these friggin freezers’. Asda Value Cheese and Tomato Pizza is stocked in abundance and flies off the shelf, alongside Asda Value Hotdogs (guaranteed uncontaminated with meat) and Value Oven Chips.

However, they do not do sell fresh white truffles. Nor are their shelves loaded with Pol Roger Cuvée Winston Churchill. Those perhaps I could understand; not everyday purchases. Their shelves are, sadly, unsullied with Tiptree brown sauce. I’m sure I could get it in Waitrose but I haven’t time to drive there just for a bottle of brown sauce right now. So, I thought I’d do some research. I looked online, can’t be that difficult methinks, basically its a blended chutney with tamarind and spices helped along with some pectin to thicken. So I did a search to see if someone had a copycat recipe. Up pops Azelia’s Kitchen – great methinks, if Azelia has made it she’s bound to have perfected it.

Imagine then my disappointment to find there’s no recipe!

I’m off on holiday fora few weeks, but when I return I will get on the case of TBS. It took me 3 goes to make Nando’s Extra Hot Piri Piri sauce better than Nando’s can make it so I’m sure I can crack TBS. Mrs C’s bionic sense of taste will pick out all the spices I’m sure, from then on it’s a balancing act. Bit of a pain with the pectin if I’m to make several repeat attempts, so I might use a touch of arrowroot as a thickener until I’ve got the tastes right.

Leave a Comment

 

Previous post:

Next post: