I know what you are thinking – it’s far too cold for barbecue. Don’t worry, this is all the indoors kinda barbecue – helped along by a heady 14 spice dry rub, and a tangy barbecue sauce and liquid smoke.

Liquid Smoke is a product that should not exist. How can one have smoke that is liquid?  Smoke from wood chips is passed through a condenser which cools and forms a liquid. It’s great for creating that true smoked flavour without the need of a smoker.

I confess, the spice rub I made was actually only a 12 spice rub, as I left out the chilli and cayenne simply because I don’t like them. It didn’t seem to be lacking anything, so if you have a delicate palette like myself, then feel free to omit them.

Once I had the rub made, this was used to marinate some chicken prior to grilling. It also formed the flavouring in the barbecue sauce. The basic sauce is tangy and sweet, but with the addition of Liquid Smoke it can be a smoky barbecue sauce. Alternatively, you do like a little heat, add cayenne pepper to make it a spicy barbecue sauce.

Here is the 14 Spice Dry Rub recipe, and below is the Barbecue Sauce

Sweet and Tangy BBQ Sauce

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To make this sauce into a Smoky BBQ sauce, add ½ teaspoon of Liquid Smoke per 250ml of the original sauce. If you want to make a Spicy BBQ sauce, add ½ teaspoon of cayenne pepper per 250ml of the original sauce.

Ingredients

• 2 tablespoons Dark Brown Sugar
• 120ml Cider Vinegar
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Yellow Mustard
• 2 tablespoons Honey
• 480ml Tomato Ketchup
• 2 tablespoons 14 Spice Dry Rub

Directions

1.	Combine all ingredients in a large saucepan and stir together
2.	Over a medium heat, bring to the boil
3.	Reduce heat and simmer uncovered for 60 minutes, stirring occasionally.
4.	Once cooled, decant into sauce bottles and store in the fridge where it will keep for several weeks