Hubby informed me yesterday morning that he wanted to do a Southern barbecue for Labor Day. Who am I to argue?
Hubby learned barbecue from his friend James, who spent a good chunk of his life in North Carolina. The barbecue sauce consists of a sweetish tangy bottled sauce, apple cider vinegar, Tabasco, Worcestershire sauce, garlic powder, hot pepper flakes. E&J Brandy or Jack Daniels is a nice addition. He mixes up a large batch in my roasting pan, and brings it to a simmer on the stove.
While that's simmering, he tosses the various meats in a little apple cider vinegar, and lights the coals. Various meats = chicken (any part), steak (boneless, usually tri-tip), pork ribs cut in 2-3 rib sections, and hot links. When the fire goes out on the coals, grilling starts. A nice char is the goal, with the meat almost cooked through. When each piece has a good amount of blackening, it goes into the simmering sauce. The whole pot simmers on very low for about an hour, with water added to thin it if necessary.
The result is an incredibly tasty falling-off-the bone protein-fest. Served with grilled corn and cole slaw.