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 mix-
ture to cool, then pour it into a large bottle or
container and store, tightly covered and refrig-
erated, for up to 1 year.
festivals say that "the sauce makes the
barbe cue." 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 de-
licious barbecued meat with no sauce at
all. I've been around barbe cue sauces of
different stripes all of my life. My family's
sauce recipe, which my par ents were just
beginning to market when my father sud-
denly passed away, is what got me into
cooking competitive barbecue in the first
place. We have always preferred a hick-
ory-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.
2 tablespoons garlic powder
Two 6-ounce cans tomato paste
2 tablespoons paprika
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper