The recipe I developed for our restaurants.
200 g Bacon, Smoked (or smoked bacon fat)
2 Red Peppers
2 Chilli Peppers
12 clvs Garlic
2.5 litres Ketchup (Heinz)
1/4 cup Dry Colemans Mustard
1/3 cup Worcestershire Sauce
1 teaspoon Tabasco
450 g Honey
1/2 cup Brown Sugar
1 litre Beef Stock
660 ml Lager
lots Black Pepper
1 teaspoon Salt
Sauté bacon or bacon fat in a large pot.
Add olive oil if bacon is dry.
Chop onion and brown in bacon fat.
Use half the lager to deglaze the pan gradually as the onions brown and caramelise.
Add the peppers and garlic and sauté until soft, continuing to use the lager to deglaze.
Add the honey and sugar and allow to caramelise.
Add the stock and bring to a boil.
Add the remaining ingredients and simmer for at least 1 hour.
Puree to a smooth consistency.
Add the remaining lager and simmer at least one more hour.
Marinate the meat in lager or cider pureed with garlic, salt and pepper the day before cooking.
Grill the meat and baste with the marinade while cooking.
Glaze meat with the BBQ sauce before serving.
Do NOT use the BBQ sauce on meat while on the grill.
It will burn and make a real mess of the grill as well.