- 1/2 C Chardonnay
- 1/4 C water
- 1/4 C brown sugar
1/4 C white sugar
- 4 prunes
- 1 tsp salt
- black pepper
- onion powder
- Puree prunes
- Reduce until it feels like barbecue sauce.
This recipe isn’t the result of several trials and error, just a trial. I used half a cup of sugar, but 1/4 would probably be enough. There were about 3 whole cloves, maybe a teaspoon of each other spice.
I salted and marinated steak in this sauce overnight, then grilled it and re-glazed.
We had 1 rare, 1 medium. Medium was better, though it might have been a better piece of meat to begin with. Here’s the rare:
Nothing was wasted:
The sauce is pretty potent, not quite for dipping. I’d like to try it on ribs or pork. Dad said no more store-bought BBQ sauce.