Scotch BBQ is a sweet, sticky and smoky sauce with deep flavours. It transports you immediately to New Orleans on a hot summers night with whole hog burning over the grill and bourbon in abundance. Because we use raw cane sugar and black treacle the sweetness is surprisingly dark and in a strange way slightly bitter-sweet.
Using Scotch BBQ
It’s a marinade – pour it over meat and leave overnight before cooking. It's also a “mop” sauce – mop it onto meat while it is cooking so that it caramelises and creates a nice sweet and hot crust. It’s a sauce – try it straight on burgers, chops, kebabs, chicken goujons, pulled pork, or in sandwiches.
Scotch BBQ is cooked for a long time at high temperatures so we don't believe any alcohol remains, but you can taste whisky so it may not be suitable for non-drinkers.
We make Scotch BBQ in very small batches (less than 50 bottles) and all the ingredients are prepared with nothing more than a knife and chopping board. We cook Scotch BBQ on a gentle heat for just under two hours, before the bottles are filled and labelled by hand.
(FS) Raw Cane Sugar
(DK) Irish Apple Cider Vinegar
(FS) Whole Italian Tomato
(FS) Lyle's Black Treacle
(TP) Irish Onion (when in season)
(TP) Spanish Garlic
(FS) Scotch Whisky (usually Jura or Islay peated whisky)
(FS) Colman's Mustard Powder
(TP) Scotch Bonnet Chilli Pepper
(OS) Whiskey Smoked Oriel Sea Salt
(FS) White Pepper
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