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Dean Fearing’s Smoky Chipotle Grill Mop Sauce

Dean Fearings

Prep time:

10 minutes

Cook time:

25 minutes

Yield:

4 cups

Difficulty level:

Intermediate

From the Hasty Bake Cookbook, “Grilling Grant’s Way” which can be purchased on the Hasty Bake website.

“Dean Fearing, former executive chef at The Mansion on Turtle Creek and now owner of Fearing’s at the Ritz-Carlton in Dallas, uses this mop to baste venison and most recently, buffalo that he found on a small ranch in southern Oklahoma.  Don’t be intimidated by the amount of ingredients in this recipe.  Each brings its own,  indispensable flavor to the mop, and they’re all readily available.  Note the brand of salt.  Morton’s has been at The Mansion longer than Fearing himself.  “We used Morton’s Salt at the Mansion on Turtle Creek for 20 years,”  Fearing said.  “But, hey, use $120 a pound Brittany sea salt if you feel like it!”

Enjoy.

Ingredients

  • 1 tbls olive oil
  • 2 cups chopped onion
  • 2 tbls chopped shallots
  • 1 tbls minced garlic
  • 1 tbls cracked black peppercorn
  • 1 bottle shiner bock beer
  • 2 cups molasses
  • 1 cup Worcestershire
  • 1 cup balsamic vinegar
  • 3 chipotle chiles, stem and seeds removed
  • 2 tsps dijon mustard
  • 1 tsp ground arbol chili or other chili powder
  • 1 cup corn starch
  • 1 cup water
  • fresh lime to taste
  • morton’s salt to taste

Instructions

  1. Bring a large sauce pan to medium-high heat and add oil.
  2. Add onions and saute for three minutes or until lightly brown
  3. Add shallots, garlic, and black peppercorn and saute for an additional two minutes or until lightly brown
  4. Pour in beer and deglaze pan, then reduce mixture by half, about two minutes
  5. Add molasses, Worcestershire, balsamic, chipotles, dijon mustard, and ground chili, bring mixture to a boil, turn down to simmer and let cook for 5 minutes
  6. In a small bowl, add cornstarch and water, and mix to combine thoroughly.
  7. Slowly pour cornstarch in a small stream into molasses mixture, stirring constantly until thickened. Simmer for 10 minutes.
  8. Puree mixture with hand blender until completely smooth. Add salt and lime to taste.
  9. Strain liquid into a bowl and brush over any item being grilled.
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