Saranac
Black & Tan BBQ Sauce
This
recipe was sent to us by a friend.
-
1
minced shallot
-
6
cloves of minced garlic
-
4
oz. of Saranac Black & Tan
-
12
oz. of chili sauce
-
4
oz. BBQ sauce
-
2
oz. of malt vinegar
-
12
oz. of grape jelly (yes, that's right)
-
1
T. Dijon mustard
-
1
T. soy sauce
-
½
tsp. Cajun sauce
-
1
tsp. Worcestershire sauce
-
dash
of black pepper and salt
Place
all ingredients in a 2 quart saucepan. Bring to a simmer, stirring
occasionally, and then cook for another 5 minutes until slightly
thick. Slather this all over your favorite summer grill items
and enjoy with a nice, cold Saranac.3. As I see the industry in
the next few years, the people who can produce the highest quality,
consistent products and maintain a dynamic distribution network
will be the most successful. Much of our success is based on the
strong foundation of our distribution partners who get our products
out to the consumers.
For
food mach-ups with our Saranac products, I would suggest
our Traditional Lager as a pairing with seafood and lighter
foods. Traditional Lager was developed to meet the demands of
our customers who wanted a lighter product, but with the quality
and character typical of our Saranac line. You'll find it is
a great beer year-round due to its remarkable drinkability.
For your heavier and spicier foods I would like to suggest our
Pale Ale. The well-balanced bittersweet qualities of our Pale
Ale hold up well against the strong flavors of these foods.
For your Reverse Chocolate Chip Cookies, my wife Pam and I can't
think of anything better than a Saranac Black & Tan. Pam introduced
me to the concept of beer and chocolate not long after we met
and I must admit the thought of it makes my mouth water!
