{"id":82,"date":"2009-06-21T17:30:36","date_gmt":"2009-06-21T16:30:36","guid":{"rendered":"http:\/\/foodies.dk\/?p=82"},"modified":"2009-06-21T17:30:36","modified_gmt":"2009-06-21T16:30:36","slug":"bbq-sauce","status":"publish","type":"post","link":"https:\/\/foodies.dk\/?p=82","title":{"rendered":"BBQ Sauce"},"content":{"rendered":"<p>\t\t\t\tTil grillmad h\u00f8rer BBQ sauce og blandt de mange opskrifter jeg har pr\u00f8vet er denne en klassiker jeg vender tilbage til gang p\u00e5 gang &#8211; b\u00e5de til at pensle med under grillning og som tilbeh\u00f8r til fx. <a href=\"http:\/\/foodies.dk\/?p=66\" target=\"_blank\" rel=\"noopener noreferrer\">spareribs<\/a>.<\/p>\n<p>7\u00bd dl hakket l\u00f8g<br \/>\n2 spsk presset hvidl\u00f8g<br \/>\n4 spsk olie<br \/>\n1 d\u00e5se hakkede tomater<br \/>\n2 spsk senneps pulver<br \/>\n2 spsk sukker<br \/>\n1\u00bd spsk Edike<br \/>\n1,75 dl tomatpur\u00e9 eller ketchup<br \/>\nSalt og peber<br \/>\nChili som man lyster &#8211; smager godt uden.<\/p>\n<p>Varm olien op i \u00e9n gryde og kom l\u00f8g i. Suater l\u00f8gene til de alle er bl\u00f8de og lige ved at blive svagt lysebrune. Kom resten af ingredienserne i undtagen salt &amp; peber og lad det hele simre p\u00e5 lav varme i lang tid. Det er meget sv\u00e6rt at sige hvorl\u00e6nge men et par timer er absolut ikke for lidt.<\/p>\n<p>N\u00e5r man synes den har f\u00e5et nok smages den til med salt og peber.<\/p>\n<p>Kan som sagt bruges til at pensle med under grillning eller serveres lun som tilbeh\u00f8r til allerede tilberedt k\u00f8d &#8211; den smager bedst lun da l\u00f8g smagen bliver meget kraftig n\u00e5r den er kold.<\/p>\n<p>Velbekomme!\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\t\t\t\tTil grillmad h\u00f8rer BBQ sauce og blandt de mange opskrifter jeg har pr\u00f8vet er denne en klassiker jeg vender tilbage til gang p\u00e5 gang &#8211; b\u00e5de til at pensle med under grillning og som tilbeh\u00f8r til fx. spareribs.\t\t<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6],"tags":[62,104,239,346,508,512,598],"class_list":["post-82","post","type-post","status-publish","format-standard","hentry","category-diverse","tag-bbq","tag-chili","tag-hvidlg","tag-lg","tag-sauce","tag-sennep","tag-tomat"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-1k","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/82","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=82"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/82\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=82"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=82"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}