Memorial Day Means It’s Barbecue Time!
This coming weekend is Memorial Day Weekend, the unofficial start of summer, a time to spend with family and friends, and a time to remember and celebrate those who gave their lives for this nation. I, like many of you, love to celebrate with a great barbecue!
I must say, I’m partial to Carolina barbecue, having spent a great deal of my younger, formative years in the Carolinas, and a lot of time recharging my batteries there now. As you probably know, barbecue in America is pretty serious stuff, and it varies as you move around the country. Memphis is well known for its dry rubs, for instance. And as you move more towards the midwest, BBQ starts to get sweeter, with ketchup and molasses as the base of many sauces.
I must say, I’m partial to Carolina barbecue, having spent a great deal of my younger, formative years in the Carolinas, and a lot of time recharging my batteries there now. As you probably know, barbecue in America is pretty serious stuff, and it varies as you move around the country. Memphis is well known for its dry rubs, for instance. And as you move more towards the midwest, BBQ starts to get sweeter, with ketchup and molasses as the base of many sauces.
I like my Carolina BBQ! It’s tangy and vinegar-y, with mustard and vinegar at the heart of it. So this weekend, instead of buying store-made BBQ sauce, which is choc-full-o’-nasty preservatives you don’t need or want, why don’t you make your own sauce!? Here’s my simple recipe for Carolina BBQ sauce that’ll make your grilled meats taste that much better!
Enjoy and happy holidays! And for those who serve or served our country, thank you.
MEMORIAL DAY BBQ SAUCE
Recipe makes about 2–3 cups
Ingredients
1 cup yellow mustard (you can also try Dijon for a slightly different flavor profile)
1/2 cup agave nectar
1/4 cup water
3/4 cup apple cider vinegar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 and 1/2 tablespoons chili powder (you can add more for extra kick)
1/2 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
1 and 1/2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon hickory-flavored liquid smoke or hickory powder*
*You can add this for smokiness but it’s not necessary if you don’t like it or can’t find it.
Preparation
In a large saucepan, combine all ingredients (save for the liquid smoke) and bring to a simmer — cooking just long enough to dissolve all dry ingredients. Stir thoroughly.
I advise you taste the sauce before adding the liquid smoke/powder. If you like it, leave out the smoke. If you definitely want it smoky, then stir in the liquid/powder smoke after removing the saucepan from the stove.
If you want a thicker version of the sauce, turn the heat up and constantly whisk the sauce as it reduces. (You can also add in a little flour — like a teaspoon — to help the thickening process).
Marinate your meats in the sauce (I like to marinate mine in large Ziploc bags, what I leave in the fridge a minimum of one hour) or brush the sauce on and go to town on that grill! Be sure to save a little sauce for extra topping when you’re done cooking.
Article originally published on HungryFan.com.
