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New from the Homicidal Homemaker: Charred Remains with Bosco ‘Blood’ BBQ Sauce!

Thursday, September 27, 2018 | Exclusive


Fun fact: many of the flesh-eating scenes in George A. Romero’s Night of the Living Dead used leftover hamburgers and meatballs from lunch, covered in Bosco chocolate syrup! In homage to the “human flesh” the ghouls feasted upon throughout the film (as well as the scene where Tom and Judy become a human BBQ feast), I’ve concocted a rich and tangy BBQ sauce using Bosco syrup. Use it over your favorite grilled meats, or with the following recipe to make your own vegan-friendly Charred Remains!

If you give this recipe a try, let us know! Don’t forget to tag your photo with #ruemorgue #homicidalhomemaker on Instagram and Twitter.

Bosco “Blood” BBQ Sauce

  • 2 T. olive oil
    1 small sweet onion, finely chopped
  • 2 cloves garlic, finely chopped
    1 T. lemon juice
    1 tsp salt
    ½ T. black pepper
    1 tsp paprika
    1 12-oz jar chili sauce (I used Homade brand)
  • ¼ – ⅓ Cup Bosco chocolate syrup (or to taste)
  • ¼ Cup apple cider vinegar
    1 T. yellow mustard

In a saucepan over medium-high heat, sauté onions and garlic in olive oil until tender. Stir in lemon juice, salt, pepper, and paprika. Simmer for 5 minutes. Reduce heat and stir in chili sauce, chocolate syrup, apple cider vinegar, and yellow mustard. Simmer over low heat for 15 minutes. Use on your favorite grilled meats, or as a dipping sauce.

“Charred Remains” (Vegan-Friendly!)

  • 1 Cup vital wheat gluten
  • 2 T. nutritional yeast
  • 1 T. paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ¾ Cup vegetable broth
  • 2 T. natural peanut butter or tahini
  • 1 tsp liquid smoke
  • 1 T. soy sauce

    1. Preheat oven to 350° F. Line a small baking dish with parchment paper and set aside.

    2. In a bowl, stir together the vital wheat gluten, nutritional yeast, paprika, onion & garlic powder, and pepper.

    3. In a separate bowl, whisk together the vegetable broth, peanut butter or tahini, liquid smoke, and soy sauce. Pour mixture into the dry ingredients, stirring until well-incorporated and formed into a soft dough. Knead gently for two minutes.

    4. Transfer the dough mixture to the lined baking dish and shape into desired body parts. For “ribs” (as shown here), spread the mixture evenly across the entire pan, and use a knife to score the dough into 1-inch slices.

    5. Bake for 25 minutes. Brush both sides of the “ribs” with the Bosco “Blood” BBQ Sauce, and return to oven for an additional 10 minutes, or, cook on a grill for 5-6 minutes until deeply browned. Serve with additional sauce on the side for dipping.

Look for exclusive recipes from the Homicidal Homemaker in each new issue of Rue Morgue!

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