Chilli jam bbq sauce
I dry-aged a Wagyu brisket and loved the result. It turned out a bit firmer on the outside but still very tasty and juicy on the inside.
To celebrate this fantastic piece of meat, I plated it really nice and made a great sauce to go with it.
Ingredients
- 250 grs of chilli jam (or hot chilli sauce if you can’t find it)
- 100 ml of ketchup
- 1 tbsp of Worcestershire sauce
- 3 tbsp of maple syrup
- 3 tbsp of raw cane sugar
How to
- Put all the ingredients in a pan over medium heat.
- Stir it until the sugar is dissolved and you see a syrupy bubble appear.
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BBQ gear used
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