The Hampton Smoker

What's up wtih what's going down? Does a tree falling on the ocean with no one around make a sound? Barbecue, BBQ, Bar-b-que. It's all in how you sell it.

Saturday, July 16, 2005

Firewalk with Me Pt. 3

Let's Get Sauced!
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So many varieties of sauces make their way onto 'que in this country that, while people may still remember growing up with ribs baked in a cloak of Kraft's, the notion that candy-like-Kansas City-style sauces "ARE" bbq sauce, is starting to fade. As palates evolve, people are starting to be more discriminating, and the word is out that in Tennessee or parts of the Carolinas a golden mustard sauce is likely to be on your barbeque sandwich. There are so many recipes and books floating around out there that it's worthwhile to find a few favorites to rely on, but don't be afraid to experiment-- if you haven't tried vinegar, red pepper flakes, and little else on pulled pork, the time has come.

I still like the K.C.-type sauces myself, and that's the one most people reach for first when we serve our 'que, but not the only one. I find also that K.C.-sauces make a perfect base upon which to build your distinctive blend. Here's one you can build on with your special touch from a book called, "Where There's Smoke There's Flavor", by Richard W. Langer and published by Little, Brown.

The Basic B Sauce

2 Tbsp. butter
1 Tbsp. Peanut Oil
1 Med. onion, minced
4 Cloves garlic, peeled and pressed
1 Tbsp. dry mustard
1 Tbsp. ground black pepper
1 Tbsp. ground cayenne pepper
1 Tsp. ground cumin
1 Cup firmly packed brown sugar
1/2 Cup water
2 Cups ketchup
1/2 Cup cider vinegar
2 Tbsp. Worcestershire Sauce

Melt the butter with the oil in a medium stainless steel or ceramic saucepan over low heat. Add the onion and saute until just translucent. Add the garlic, dry mustard, black and cayenne peppers, and the cumin. Stir into a rough paste, mashing out any obvious lumps. Mix in the brown sugar, followed by the water to help it dissolve smoothly. Add the ketchup, vinegar and worcestershire sauce and blend well. Simmer over low heat for about 15-20 minutes stirring occasionally. The thickness of the sauce can be adjusted to your liking by simmering for a shorter or longer time. If it becomes too thick, simply thin it with water.

1 Comments:

Blogger Doug Worgul said...

Nice post, man.

3:47 PM  

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