Barbecue Butter
Yields: 4 cups
  • 1 tablespoon olive oil
  • ⅓ cup chopped onion
  • ⅓ cup chopped celery
  • ⅓ cup chopped bell pepper
  • ½ cup chopped garlic
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon smoked paprika
  • ½ teaspoon dry mustard
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper, or to taste (optional, but encouraged)
  • ½ (6-ounce) can tomato paste
  • ½ cup white wine
  • ½ cup pilsner beer
  • ½ cup apple cider vinegar
  • ¼ grapefruit, juiced (about 1½ tablespoons)
  • 1 tablespoon Worcestershire sauce
  • ½ (15-ounce) can tomato sauce
  • 2 tablespoons Steen’s Cane Syrup
  • 2 tablespoons black molasses
  • 2 cups unsalted butter, room temperature
  1. In a medium saucepan, heat oil over medium-low heat. Add trinity, garlic, rosemary, thyme, brown sugar, paprika, dry mustard, black pepper, salt, and cayenne; cook until trinity is tender and caramelized. Increase heat to high; stir in tomato paste. Add wine, beer, vinegar, grapefruit juice, and Worcestershire, and bring to a simmer, scraping browned bits from bottom of pan with a wooden spoon. Add tomato sauce, cane syrup, and molasses, stirring well.
  2. Cover and simmer over medium to medium-low heat until flavors are combined and desired consistency is reached, about 20 minutes. Strain sauce, discarding solids. Transfer to an airtight container, and refrigerate overnight.
  3. In the work bowl of a food processor, process butter until whipped and smooth. With processor running, slowly add 1 cup barbecue sauce until combined. Refrigerate in an airtight container until ready to serve.
Recipe by Louisiana Cookin at