Kelli Kelly
With warmer weather upon us, it is time to focus on outdoor food. This weekend, I dusted the cobwebs off of my smoker, refilled the pellet hopper, and oiled down the grates. It’s barbeque season, ya’ll. I know that, in a few short months, I will be clamoring for stews, roasts, and braises–longing for shorter days and more temperate evenings, but for now, my body is screaming for smoked meat.
There is something very primal-feeling about cooking food outdoors. Whether my grate is positioned over a wood fire, ash-covered charcoal, or a more contemporary heat source, cooking food outdoors makes me more aware of threads connecting us to past humans who gathered around fires to prepare their meals.
This will be the first in a multi-week series about food outdoors to celebrate the return of warmer climes. To kick us off, though, let’s talk basic sauces. One of the greatest differentiating factors between regional barbecue styles is the sauce. I do not personally have a dog (or a hog) in this fight; I love them all. Stick this on your fridge, and try them all. Let’s make 2024 The Summer of the Barbecue.
Old-Time Eastern North Carolina Barbecue Sauce Recipe - by Joshua Bousel
INGREDIENTS:
- 1 gallon cider vinegar
- 1 ½ c crushed red pepper
- 2 T black pepper
- ¼ c salt
DIRECTIONS:
Mix the Ingredients and let stand for at least 4 hours.
South Carolina Mustard Sauce Recipe - by Joshua Bousel
INGREDIENTS
- ¾ c prepared yellow mustard
- ½ c honey
- ¼ c apple cider vinegar
- 2 T ketchup
- 1 T brown sugar
- 2 t Worcestershire sauce
- 1 t hot sauce
DIRECTIONS:
Combine all of the Ingredients in a small bowl and mix well. Store refrigerated for at least 24 hours and up to two weeks.
Kansas City-style Basic Barbecue Sauce - by J. Kenji Lopez-Alt
INGREDIENTS:
- 1 c chicken broth
- ½ c ketchup
- ¼ c dark molasses
- 1 onion, grated
- 2 T Worcestershire sauce
- 1 T brown mustard
- 2 T apple cider vinegar
- 2 t hot sauce
- 2 T spice rub (see recipe below)
- 1 t liquid smoke
DIRECTIONS:
Combine all sauce Ingredients in a small saucepan over medium-low heat. Whisk together and simmer until reduced to a glaze (15 minutes). Adjust flavor to taste with more molasses, vinegar, or hot sauce. Cool and store in a sealed container. Keep refrigerated for at least 24 hours and up to several months.
All-Purpose Barbecue Spice Rub
INGREDIENTS:
- ½ c paprika
- ⅓ c dark brown sugar
- ¼ c kosher salt
- 4 t ground mustard
- 2 t ground black pepper
- 2 t ground coriander
- 1 T dried oregano
- 1 T garlic powder
- 1 T onion powder
DIRECTIONS:
In a small bowl, whisk all rub Ingredients to combine. Store in a sealed container at room temperature for up to 4 months.
Alabama White Barbecue Sauce - by Joshua Bousel
INGREDIENTS:
- 1 egg
- 1 c vegetable oil
- 2 c apple cider vinegar
- 1 T kosher salt
- 1 t ground black pepper
- 2 t dried sage
- ½ t dried thyme
- ½ t dried marjoram
- ½ t dried rosemary
DIRECTIONS:
Place egg in a blender and pulse until beaten. With the motor running, slowly pour in oil to form a thick emulsion. Add in vinegar, salt, pepper, sage, thyme, marjoram, and rosemary, and puree until combined. Store refrigerated for up to two weeks.
Next week, we will dive a bit deeper into some specialty sauces that are finger-licking good.
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