When I started dating my husband he was living in Atlanta, and through my visits down south I was introduced to a whole new world of food–barbeque. I don’t want to instigate a war between barbeque lovers and the intricacies of what makes a North Carolina BBQ sauce different from a Kansas City sauce, but, suffice it to say, I think it’s all pretty delicious.
Growing up, BBQ meant chicken breasts covered in store bought sauce, baked in the oven (my mom is from Ohio). And I ate it happily, but after I spent some time eating my way through Atlanta, I’ve learned how much better something can be when it’s fresh and homemade, and I love being able to adjust the seasoning based on what I’m serving or how I’m planning to use the leftovers.
After taste testing many different recipes for BBQ sauce, the ones I liked best have both brown sugar and molasses, with something smokey and spicy to cut the sweetness a bit–in this case chipotle in adobo, one of my go-to-ingredients for chili as well. All of these ingredients work in perfect concert together to create a sweet, smoky, spicy sauce. Whether it’s brisket or chicken, even veggies or tofu, everything tastes better slathered in this amazing and simple sauce.
1. Heat the oil in a saucepan over medium heat.
2. Add the onion and cook for 5 minutes, then add the garlic and cook for an additional 3 minutes. It’s important to add the onions first or else the garlic will burn.
3. Reduce the heat to medium-low. Add the rest of the ingredients, the more liquid ones first. Allow to simmer for 20 minutes.
4. Using an immersion blender, blend, still in pan, until completely smooth.
If you do not have an immersion blender, consider investing in one! It’s great for everything from baby food to soup to sauce. However, if you don’t have one, the sauce would be delicious slightly chunky: Just make sure to dice everything very finely, or you can pour the slightly cooled sauce into a regular blender or food processor and blend until smooth.
5. For use on grilled meat, let the sauce cool completely and then marinate the meat in sauce for up to an hour before grilling, and then continue to baste with sauce while cooking.
If using kosher meat, use less salt, as the meat is already salted.
This is fantastic for a typical American style BBQ feast, but can also transport you around the world. Using it on steak that is then thinly sliced is wonderful on top of a Vietnamese Bun. Used on pulled chicken you can create great sliders or tacos. Inside a simple chinese-style crepe pancake, it’s a wonderful start to mu-shu, along with some sauteed cabbage and carrots. The options are really limitless, and help you get a glimpse into the fact that grilled meat is really a staple in most cuisines.