At least twice (and possibly more) we will be barbecuing outside to celebrate the 4th of July. On the 4th itself, we are going to Spring Hill for our 2nd annual Shane and Crystalin Lewis get together. Shane is the son of my best friend, Steve Lewis—last year they invited us out to eat and watch the fireworks. It was such a fun time they have decided to make it an annual party.
One thing I am going to do this weekend is try a new BBQ sauce. My good friend, Chuck Glover, who is a great cook, gave this recipe to me a few weeks ago. I think the 4th is the right time to try it out. Interestingly, I bet if we scan through community cookbooks from different regions, we will find as many different BBQ sauce ideas as there are community cookbooks. If you don’t believe me, check out these 10 titles from across the USA:
1. The Hunter's Table from Ducks Unlimited:
Beer-based "Beerbecue Sauce"
2. Simply Simpatico from the Junior League of Albuquerque, NM:
Rich, rich "Buttery Barbecue Sauce"
3. The Cotton Country Collection from the Junior League of Monroe, LA:
Several from 4-ingredient Barbecue Steak Sauce requiring no cooking to “Superb” Barbecue Sauce, complex and simmered for ribs, chicken or lamb.
4. da cajun critter from Pamela D. Lyles:
a rich basting sauce with a Creole twist for Barbecue Beef Ribs
5. You're Invited Back from the Junior League of Raleigh, NC:
"Bourbon Street Pork Tenderloin" with a Bourbon-ginger barbecue sauce;
"Slow Cooker Barbecue Pork Tenderloin" with a cola-based sauce
"Apple Cider Vinegar Pulled Pork" with a Carolina vinegar-based sauce
"Southern barbecue is the closest thing we have in the U.S. to Europe's wines and cheese; drive a hundred miles and the barbecue changes."--John Shelton Reed
6. Pull Up a Chair from the Junior League of Columbus, GA:
a peachy-honey "Finishing Sauce”
an easy "Basic Barbecue Sauce"
"Molasses Barbecue Sauce" for ribs, chicken or beef
"Citrus Barbecue Sauce" with lime, lemon, grapefruit, mango, orange & passion fruit.
7. Fiesta Seafood Cookbook from Energy Services of Pensacola:
From “Jazz on the Grill” chapter, butter and olive oil combined with pineapple, jalapeno and honey a two-step basting sauce for fish fillets
8. First Impressions from the Junior League of Waterloo-Cedar Falls, Iowa:
"Plum basting sauce"
9. Five Forks from Kerr-Vance Academy in Henderson, NC:
Grills chicken with two sauces, "Golden Mustard Barbecue Sauce" and a very hot "Pig-n-Chicken Sauce."
10. California Mosaic from Junior League of Pasadena, CA:
Combines a dry rub, a basting (mop) sauce and an awesome barbecue sauce to make a perfect "Californian's Memphis Barbecue"
This year I am going to test Chuck’s recipe on chicken. I’ll get one or two (depending on how many people will be coming over) whole chickens cut up from Fresh Market. I cook the pieces directly over a hot fire and turn at least once before adding sauce. I will continue to baste every few minutes turning so as to char, but not burn. I actually like a bit of “char” on my chicken—not burnt, but crispy edges give chicken a little extra flavor.
For “fall off the bone” tender chicken, take the pieces off of the grill with about 5-7 minutes left to grill and wrap in aluminum foil to finish off. When done, take off the foil and serve—MMMMM!
Chuck Glover’s BBQ Sauce:
4 cups apple cider vinegar
1 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons Dijon mustard
2 tablespoons salt
1 tablespoon dried crushed red pepper
2 teaspoons black pepper
Prepare first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand for 2 hours.
What is your favorite barbecue sauce?
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