Yep, I’m back with another barbecue creation. This time it’s a dark, rich sauce loaded with smoky flavor. I designed this to go with red meat, preferably beef, venison or bison, but I bet it’d work with pork or poultry, too. The two key ingredients in this sauce are chipotles in adobo and liquid smoke. Liquid smoke, which is essentially distilled smoke collected from moisture added while burning hickory — and it’s hickory smoke I use here — is available in most supermarkets. Chipotles in adobo are easy to find in Latin markets, but if you cannot find them use chipotle powder instead. And if you can’t find chipotle powder, try using Spanish smoked paprika. If all else fails, use chili powder. This sauce needs to be cooked slowly for at least 45 minutes, and 1 hour is better. Use it on barbecued beef brisket, beef ribs, or on a burger.
