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.
6 comments:
that is one heck of a bbq!
Hi Kat -
Sure was, and plenty of better-the-2nd-day leftovers!
This looks like my kind of food. Think I'm going to borrow a couple of these ideas, love the apple cider vinegar marindae.
Hi Michelle -
Borrow all you want, you won't be disappointed! Word of advice from the friend that taught us, only marinate as long as it takes the coals to burn down. He never told us why, but he never steered us wrong :)
Drool, I wish my hubby would suggest something like that! Looks like an awesome spread!
Hi NP -
The best part is that he cooked. All I did was "supervise".
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