New Orleans Barbecue Sauce
"New Orleans is like the bad-kid island in Pinocchio." Jonah Hill
In New Orleans (pronounced NAW-lins), barbecue shrimp are pan seared or baked with a barbecue sauce made with butter, garlic, Louisiana hot sauce, and lagniappe (a little something extra). Technically, since there is no smoke in the process, this really isn't barbecue, but there's no reason why we can't use this wonderful sauce on grilled shrimp, andouille or other sausages, pork chops, pulled pork, or chicken. This is a runny sauce with a lot of fat in it, and if you paint it on the meat most of it will run off and cause deadly flareups. So the best technique is to cook the meat and then dunk it in the sauce and serve. Putting it on French bread is the best way to use it since the sauce will soak into the bread. In fact that is how it is used in New Orleans, to make the classic barbecue shrimp and andouille po-boy.
Makes. enough for 4 (6") po-boys.
Takes. 30 minutes or less.
Keeps. Because it has butter, you should use it within a month.
1 tablespoon Meathead's Memphis Dust
3 cloves fresh garlic, peeled and minced or pressed
1/2 cup dark beer
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
4 ounces (1 stick) butter
About the beer. Go for a dark one like Abita Turbodog from New Orleans, or even a porter.
About the hot sauce. Use your favorite brand. Tabasco is from Louisiana, so it would be a good choice. If your andouille is hot, you might want to skip the hot sauce. If you are from New Orleans, crank up the heat!
1) Pour the olive oil in a frying pan over medium heat. Add the garlic and stir fry for about 1 minute, no longer or it will brown and get bitter.
2) Add the Meathead's Memphis Dust and cook for another 30 seconds to extract the flavors.
3) Add the beer, lemon juice, and Worcestershire. Don't add the hot sauce yet. Stir and let it boil. Reduce the liquid in half, stirring frequently.
4) Add the butter and stir gently until it dissolves and blends in. Take the pan off the heat. Add the hot sauce, taste, and add more if you wish. In N'orleans. they like it hot, and it will not be so hot when you use it on meat.
This page was revised 12/15/2013
| Weights, Measures, Conversions | Tips & Techniques | Recipes | Equipment Reviews | BBQ Culture & History |
| My Ingredients | BBQ Joints | About Us | Blog | Links | Newsletter | BBQ Tunes |
| Privacy Promise, Code of Ethics, Other Legal Terms | Advertising & Sponsorship Opportunities |