Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 207 :: ON THE VINE
Source: Adapted from BBQ USA, pg. 664
Serves: about 1-1/4 cups
Category: Sauces
2 tablespoons salted butter
2 slices bacon, minced
4 shiitakes, stemmed and minced
3 to 5 large shallots, minced (for 3/4 cup)
2 cloves garlic, minced
1-1/2 cups Cabernet Sauvignon
3/4 cup tomato sauce
2 tablespoons brown sugar, or more to taste
2 tablespoons honey
1/2 teaspoon liquid smoke
Coarse salt (kosher or sea) and freshly ground black pepper

Melt the butter in a heavy nonreactive saucepan over medium heat. Add the bacon and cook until it begins to render its fat. Add the shallots and garlic and shiitakes and cook until just beginning to brown, 3 to 4 minutes, stirring with a wooden spoon.

Add all but 2 tablespoons of the wine and bring to a boil over high heat. Let the mixture boil until reduced to about 1/3 cup, about 8 to 12 minutes.

Reduce the heat to medium and stir in the ketchup, brown sugar, honey, and liquid smoke. Season with salt and pepper to taste. Let the sauce simmer gently until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more brown sugar, salt, and/or pepper as necessary. You can serve the sauce warm or at room temperature. It will keep in the refrigerator, covered, for several weeks. Bring to room temperature (or warm) before serving.
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