For this creation we teamed up with our friends at The Way Outback Brewing Co in Southbourne. ( www.thewayoutback.co.uk ) We took one of their darkest malty brews and made a vinegar from it. We then blended that with a legit jerk paste that we make for summer BBQs . The result is a deep dark spiced hot sauce that truly is full flavour misbehaviour.
Top Tip Brush over cooked chicken , either on the grill or BBQ and finish cooking until caramelised.
INGREDIENTS Outback beer vinegar (water, barley malt, hops, wheat) jerk paste (chilli, cinnamon, sugar cane vinegar, cloves, soy sauce, nutmeg, seasoning, spring onoin, pimento, black pepper, ginger, thyme, lime, light brown sugar, star anise)chilli roast garlic, roast pepper, lime juice (from concentrate), salt, xanthum gum.
