So I decided to buy a cheap sweet sherry instead of the ”cooking” sherry found at the grocery store for a beef stew, which turned out fantastic. Why sweet instead of dry was just on a whim. It tastes ok for sipping, but I don’t plan on that but would rather cook with it. I think it would taste decent in a BBQ sauce for a whole chicken (cut and portioned, dark and white cooked separate in instant pot, then crisped in oven). Thoughts and opinions?
I have these potential “main” ingredients for the sauce:
- Tomato paste
- ketchup
- mayo
- EVO
- Dijon mustard
- Molasses
- Dark brown sugar
- Worcestershire sauce
- Soy sauce
- Liquid smoke
- White vinegar
- Apple Cider Vinegar
- concentrated chicken stock
- honey
- butter
- uncooked bacon
Interesting or “odd” potential adds or subs:
- Date syrup
- Carrot powder (don’t knock it, it adds a good umami to certainly dishes!)
I do have onion powder, garlic powder or minced garlic (refrigerated), salt, pepper, paprika, mace, etc. as well as whole sweet white onions that could be minced.
Curious to see what you would do with a sweet sherry in this scenario.
The sides will be seasoned Italian green beans and saffron rice.