THE ONLY BARBECUE SAUCE YOU NEED FOR PORK, BEEF, AND ANYTHING ELSE YOU PULL OFF THE GRILL RECIPE | EPICURIOUS.COM
Editor's note: Use this sauce to make Myron Mixon's Smoked Whiskey Wings . I have heard people eating barbecue at festivals say that "the sauce makes the barbecue." It's not true. The smoke makes the barbecue. The sauce is a finisher. It's what you put on your meat after it cooks to enhance its appeal. It can add a great punch, but I've had plenty of delicious barbecued meat with no sauce at all. I've been around barbecue sauces of different stripes all of my life. My family's sauce recipe, which my parents were just beginning to market when my father suddenly passed away, is what got me into cooking competitive barbecue in the first place. We have always preferred a hickory-style sauce, meant to closely evoke and complement the flavor of hickory-smoked meats. It's world famous and a secret recipe, so the only way you'll taste the original is to order it from me, but if you insist on not giving me your business, here's a reasonable approximation that is still damn delicious.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a blender and pulse a couple of times to thoroughly combine. Pour the mixture into a medium saucepan and place over medium heat. Stir continuously until the sauce is heated through, but do not allow it to come to a boil. Remove the pan from the heat. Use the sauce immediately as you like, or, if reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container and store, tightly covered and refrigerated, for up to 1 year.
- Reprinted with permission from Everyday Barbecue by Myron Mixon with Kelly Alexander, © 2013 Ballantine Books
- Myron Mixon is the star of Destination America's BBQ Pitmasters. He has appeared on the Today show, Good Morning America, Conan, The Tonight Show with Jay Leno, The Late, Late Show with Craig Ferguson, and QVC.
- Kelly Alexander is a former editor at Food & Wine and Saveur magazines and co-author of Smokin' with Myron Mixon. Her work has appeared in The New York Times, The New York Times Magazine, Gourmet, and Newsweek, among other publications. She also teaches food writing at Duke University, and is a graduate of Northwestern's Medill School of Journalism.
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