The BBQ Fondue 2.0

Ingredients

When using the Evolution Mini, reduce the amount of ingredients by about one-third.

FOR THE BBQ 2.0 BROTH

• 30 ml (2 tbsp.) olive oil
• 1 onion, chopped
• 30 ml (2 tbsp.) minced garlic
• 3 litres (12 cups) of beef stock
• One 540 ml can crushed tomatoes
• One 156 ml can tomato paste
• 60 ml (1/4 cup) cider vinegar
• 60 ml (1/4 cup) maple syrup
• 30 ml (2 tbsp.) ketchup
• 30 ml (2 tbsp.) mild smoked paprika 
• 15 ml (1 tbsp.) yellow mustard
• 5 ml (1 tsp.) chopped fresh thyme
• Salt and pepper to taste

FOR THE STUFFED PORK MEATBALLS

• 750 g (1 2/3 lb) minced pork
• 150 g (1/3 lb) cheese curds, cut into small pieces
• 80 ml (1/3 cup) plain breadcrumbs
• 30 ml (2 tbsp.) barbecue sauce
• 30 ml (2 tbsp.) minced shallots
• 15 ml (1 tbsp.) minced garlic
• One egg

FOR THE BUFFALO SAUCE

• 80 ml (1/3 cup) butter
• 125 ml (1/2 cup) cayenne pepper sauce (such as Frank’s RedHot)
• 15 ml (1 tbsp.) cider vinegar
• 5 ml (1 tsp.) Worcestershire sauce
• 2.5 ml (1/2 tsp.) garlic powder
• Salt and pepper to taste

FOR THE RANCH SAUCE

• 125 ml (1/2 cup) mayonnaise
• 60 ml (1/4 cup) sour cream
• 30 ml (2 tbsp.) milk
• 30 ml (2 tbsp.) minced fresh parsley
• 30 ml (2 tbsp.) minced fresh chives
• 10 ml (2 tsp.) fresh lemon juice
• 5 ml (1 tsp.) garlic powder
• 5 ml (1 tsp.) onion powder
• Salt and pepper to taste

FOR THE CREAMY BACON SAUCE

• 125 ml (1/2 cup) mayonnaise
• 60 ml (1/4 cup) chili sauce
• 60 ml (1/4 cup) minced green onions
• 15 ml (1 tbsp.) minced garlic
• 5 ml (1 tsp.) mild smoked paprika
• 8 slices bacon, cooked and chopped
• Salt and pepper to taste

SUGGESTED DIPPING INGREDIENTS

• Precooked ribs (Bâton Rouge style)
• Grilled chicken strips
• Corn on the cob, cut into chunks
• Cooked Parisian or baby potatoes
• Green beans
• Yellow cheddar cubes
• Asparagus
• Cremini mushrooms

Preparation

FOR THE BBQ 2.0 BROTH

• Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook for 2 to 3 minutes.
• Add the remaining broth ingredients. Bring to a boil, then simmer for 20 to 25 minutes over medium heat, until about a third of the liquid has evaporated.
• Strain the broth through a sieve. Taste and adjust the seasoning if necessary.

FOR THE MEATBALLS

• Preheat the oven to 205°C (400°F).
• In a large bowl, combine all the ingredients. Shape the mixture into 25 to 30 meatballs, using about 30 ml (2 tbsp.) of mix for each.
• Place the meatballs on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, until the inside of the meatballs is no longer pink.

FOR THE PERFECT TABLE

• Buffalo sauce: In a saucepan, melt the butter over medium heat. Add the remaining ingredients. Bring to a boil while stirring, then simmer for 4 to 5 minutes over low heat, stirring occasionally. Take off the heat and set aside.
• Ranch sauce: In a bowl, combine all the ingredients. Chill until ready to eat.
• Creamy bacon sauce: In a separate bowl, combine all the ingredients. Chill until ready to eat.
• At mealtime, pour the required amount of broth into the Fondussimo set. Reserve the rest of the broth. Arrange the dipping ingredients, dumplings, and sauces on a tableware set.

A few tips

• To make a simplified version of this recipe, feel free to leave out the stuffed pork meatballs or some of the sauces, and replace them with simpler options, such as minced meat, which will soak up the flavour of the broth, and a good old ketchup-mayo sauce!
• Got some broth left after your meal? Reduce it over low heat and turn it into a homemade BBQ sauce, perfect for marinating your favourite meats!