Sunday, June 25, 2006

Not your mama's BBQ sauce!

Well, here it is again already, another Sunday night and I am cooking in the cool cool cool of the evening for the rest of the week, for air conditioning in my house is between slim and none. No matter. My neighborhood grocer had a good sale price this week for Boston pork butt roast ($1.29 lb.) and so, my dear friends, it is once again time for slow oven-roasted pulled pork barbecue Chez Willa.

A long distance phone call tonight from The Palate (and a little smack talk about BBQ sauce) brought out reminiscences of his little barbecue tour of the south several years back. I had given him an old dog-eared copy of Jane and Michael Stern's Roadfood to use as his Baedeker and he fondly recalled a visit to a small place in Columbia, South Carolina, smack dab in the middle of the mustard-vinegar BBQ sauce belt, where he first was exposed to the yellow sauce. Bored with the usual red, I am hellbent on bathing my fork-tender pork shreds with a golden glow and shall, therefore, dispatch myself to the kitchen immediately to whip up this little concoction:

South Carolina Mustard Barbecue Sauce

1 c prepared mustard
1 c red wine vinegar
1/3 c granulated sugar
1 1/2 t Worcestershire sauce
1 1/2 t black pepper
1 t dried minced onion
1/2 t salt (optional)
1/2 t cayenne pepper

In a small saucepan, add all ingredients, stirring to blend and bring to a boil over medium heat. Cool. Brush on during or at the end of grilling. Also serve at the table. Refrigerate leftover sauce; will keep refrigerated for 2 weeks. VERY spicy!

Makes about 2 cups.
Adapted from a recipe provided courtesy of Pork, The Other White Meat.

This red version is from a recipe I clipped out of the local newspaper many years ago. It is called

Dr. Black's Mother-in-Law's Best Ever BBQ Sauce

1/2 c cider vinegar
4 T brown sugar
2 T yellow mustard
1/2 t ground black pepper
1 c ketchup
1/2 t salt (optional)
1/4 t cayenne pepper
4 T Worcestershire sauce

Add ingredients to small saucepan, stirring to blend over medium heat. Simmer 30 minutes or till desired consistency, stirring from time to time to prevent burning. Cool. Will keep in regrigerator for 2 weeks. Good with beef, chicken or ribs.

And this is a very rare recipe for a Black Barbecue Sauce, found mainly in Kentucky:

Kentucky Black Barbecue Sauce
A classic Western Kentucky Style Black Sauce. Traditionally served with Mutton.
(Being a Kentucky girl, this sauce has a special interest for me.)

2 t vegetable oil
1/4 c minced onion
1/4 c + 2 T distilled white vinegar
1/3 c + 2 T Worcestershire Sauce
2 T + 1 t light brown sugar
2 t lemon juice
1/4 t ground black pepper
1/4 t Tabasco sauce
Scant 1/4 t ground cloves
Scant 1/4 t ground nutmeg
1/2 t coarse salt

Heat the vegetable oil over moderate heat. Add the onion and cook for 5 minutes, or until onion is soft and light golden brown. Add the remaining ingredient, and simmer, uncovered, for 15 minutes. (The sauce will thicken slightly.)

And finally, here's a link to Cooking with Amy's Pomegranate Barbecue Sauce. Now this sounds like another winner!

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