a foodtubers jamie not gonna show you
how to make a delicious barbecue sauce
that’s great for all meats but totally
perfect for my awesome rad rum ribs
recipe okay
so Jamie I want you to peel some ginger
and I want how much I want a thumbs
worth not your thumbs you got stupidly
big thumbs I want one of my thumbs worse
about four centimeters of ginger I want
you to peel it show me your thumb jeez
look at those things she’s got like a
hobbit film oh that’s really gnarly of
its own okay so Frodo what we doing
right so my bad now we’re gonna do three
cloves of garlic Lee say oh gosh and
bash those guys how do you turn this bad
boy is it those Hobbit fingers just my
damn Hobbit fingers man damn you
hazzah fingers it’s on okay cool a
little bit a little bit of water in
there
get in there for all the folks could
could you just whack everything in a
liquidiser and why’s it all up yeah
again yeah yeah next up we’re gonna go
with cider vinegar three big tablespoons
of that then we want 125 milliliters of
ketchup do you want to add the rum yeah
60 milliliters of rum when you’re
cooking alcohol in a sauce like this
there’s no alcohol left guys but when
you cook the alcohol away you’re just
left with that kind of barelly bourbon
ewwww you know all those flavors you get
you’ve got the nutmeg and the Vanilla’s
and all these beautiful kind of exotica
so you sort of fruity that’s it and all
that just goes straight of that sauce
and it’s this the next layer of flavor
and by the way we’ve done a cocktail for
these ribs you made from the same run
that we used in this recipe then click
on the link below on drinks tube now
we’re gonna do what sheer sauce 1
tablespoon of that stuff I just slapped
your ass making these sauce and you
didn’t even say a word you didn’t say
good game Stevenson good again yeah
pretend we’re in a lot of good game said
good games team sake go you’re doing no
good game over
50 grams of dark brown sugar so we’re
gonna go with two big heaping
tablespoons correct 150 grams and two
then I want a teaspoon of Dijon mustard
and then I want you to add teaspoon of
chili flakes
you can go tablespoon we’re gonna go
with a teaspoon I like my things spicy
and I know Jamie likes spicy food so
cook that for 20 to 30 minutes yeah you
want it to be the right consistency of
glue until sort of like shiny and thick
and gorgeous
okay there is your beautiful sauce you
want to cook that for at least 20
minutes on a low temperature so I’ve got
look this is basically what that glaze
looks like you can see it’s a good glaze
it’s sticking to my finger you know and
it don’t want to come off so sorry but
it’s good it is a good sauce if you want
to see how you can use this sauce to
make my awesome Red Rum rib recipe click
on the link
how to make a delicious barbecue sauce
that’s great for all meats but totally
perfect for my awesome rad rum ribs
recipe okay
so Jamie I want you to peel some ginger
and I want how much I want a thumbs
worth not your thumbs you got stupidly
big thumbs I want one of my thumbs worse
about four centimeters of ginger I want
you to peel it show me your thumb jeez
look at those things she’s got like a
hobbit film oh that’s really gnarly of
its own okay so Frodo what we doing
right so my bad now we’re gonna do three
cloves of garlic Lee say oh gosh and
bash those guys how do you turn this bad
boy is it those Hobbit fingers just my
damn Hobbit fingers man damn you
hazzah fingers it’s on okay cool a
little bit a little bit of water in
there
get in there for all the folks could
could you just whack everything in a
liquidiser and why’s it all up yeah
again yeah yeah next up we’re gonna go
with cider vinegar three big tablespoons
of that then we want 125 milliliters of
ketchup do you want to add the rum yeah
60 milliliters of rum when you’re
cooking alcohol in a sauce like this
there’s no alcohol left guys but when
you cook the alcohol away you’re just
left with that kind of barelly bourbon
ewwww you know all those flavors you get
you’ve got the nutmeg and the Vanilla’s
and all these beautiful kind of exotica
so you sort of fruity that’s it and all
that just goes straight of that sauce
and it’s this the next layer of flavor
and by the way we’ve done a cocktail for
these ribs you made from the same run
that we used in this recipe then click
on the link below on drinks tube now
we’re gonna do what sheer sauce 1
tablespoon of that stuff I just slapped
your ass making these sauce and you
didn’t even say a word you didn’t say
good game Stevenson good again yeah
pretend we’re in a lot of good game said
good games team sake go you’re doing no
good game over
50 grams of dark brown sugar so we’re
gonna go with two big heaping
tablespoons correct 150 grams and two
then I want a teaspoon of Dijon mustard
and then I want you to add teaspoon of
chili flakes
you can go tablespoon we’re gonna go
with a teaspoon I like my things spicy
and I know Jamie likes spicy food so
cook that for 20 to 30 minutes yeah you
want it to be the right consistency of
glue until sort of like shiny and thick
and gorgeous
okay there is your beautiful sauce you
want to cook that for at least 20
minutes on a low temperature so I’ve got
look this is basically what that glaze
looks like you can see it’s a good glaze
it’s sticking to my finger you know and
it don’t want to come off so sorry but
it’s good it is a good sauce if you want
to see how you can use this sauce to
make my awesome Red Rum rib recipe click
on the link
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