Shiraz BBQ Sauce? What is it?

Scooby's Eggin again!

I have heard the "Shiraz Sauce" was very good? What is it? Is it something you can buy at the store or is it a sauce you mix up? If it is a mixture, does anyone know what the recipe is? Thanks in advance!

Scooby (Rich)

Richard Fl

Will this help??

Prime Rib, Oak-Smoked Boneless Rib Roast W/Shiraz Sauce


INGREDIENTS:
1 boneless rib roast, about 5-1/2 pounds, trimmed of excess surface fat
Kosher salt
Ground black pepper
1/4 cup Dijon mustard
1.3 cup coarsely grated yellow onion
3 garlic cloves, minced
2 oak wood chunks (not soaked)
Sauce
3 Tbs unsalted butter, cold, divided
3 Tbs minced shallot
1 garlic clove, minced
4 cups beef stock, preferably homemade
1- 1/2 cups Shiraz wine
1 Tbs soy sauce
1- 1/2 tsp tomato paste
1/4 tsp dried thyme
1/2 bay leaf
Special equipment:
large disposable foil pan
instant-read thermometer




PROCEDURE:
1 Season the roast with 2 teaspoons salt and 1 teaspoon pepper. In a small bowl mix the mustard, onion, and garlic. Spread over the top of the roast. Allow the roast to stand at room temperature for 30 to 40 minutes before grilling.
2 Prepare the grill for indirect cooking over medium heat. Add 2 wood chunks alongside the coals. Brush the cooking grates clean. Position the roast with the thicker end facing the coals.
3 Grill over indirect medium heat, with the lid closed as much as possible, until the internal temperature reaches 120‹ to 125‹F for medium rare, about 1-1/2 hours, rotating the roast degrees halfway through the grilling time. Keep the grill's temperature between 350‹ and ‹F.
4 In a medium, heavy-bottomed saucepan over medium heat, melt 1 tablespoon of the butter (keep the remaining butter refrigerated). Add the shallot and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the stock, wine, soy sauce, tomato paste, thyme, and bay leaf, and bring to a boil over high heat. Cook, uncovered, until reduced to about 2 cups, about 30 minutes. Season to taste with salt and pepper. Remove the bay leaf. Keep the sauce warm.
5 Remove the roast from the grill, loosely cover with aluminum foil, and let rest for 20 to 30 minutes. The internal temperature will rise another 10 degrees or so during this time. Carve the roast into 1/2-inch slices, reserving the juices. Just before serving, whisk the remaining 2 tablespoons cold butter into the sauce, and stir in the carving juices. Serve warm with the sauce.


Servings: 10
Preparation time: 20 minutes

Recipe Type
Beef, Main Dish

Recipe Source
Source: Weber, 2009/12/25

Hoss

I am not sure but there has been a lot of discussion on here lately about the SRIRACHA hot sauce.It is an Asaian hot sauce not a BBQ sauce.If this is what you are referring to you can buy it in the grocery store.It seems most folks prefer the one with the Rooster on the bottle.HTH.

Scooby's Eggin again!

Thank you! Is it as good as they say it is? Thanks for the recipe!

Rich