Summer here, and for many the greatest culinary impact of that fact is the uncovering of the almighty grill. We pull off the tarps, brush off the leaves, and clean off the dirt and dust and get ready to embrace our inner caveman and throw a piece of meat on hot coals.
Grilling is primal, its speaks to our most primordial ideas of food. While grilling alone can be a gateway to great things, we have come far from slaying a beast and roasting its flesh over an open pit. We’ve evolved and gained finer tastes. Charred meat is no longer all we require, we need more, we need flavor.
Man has invented many ways to introduce flavor to food, but none is more direct then simply slathering on a sauce, and when you say grilled food the only sauce on everyones mind is BARBECUE!
BBQ sauce is a sweet and tangy flavor packed sauce who’s powerful flavors compliment the brash bold charred taste meat gets when cooked over an open flame.
We’ve all had BBQ sauce before, most of us are fooled into thinking a plastic bottle with a squeeze top is as good as it gets, but when you understand how easy it is to make good BBQ, you’ll never look at the bottle the same way.
Sweetness is a key factor in BBQ sauce. Its what makes it unique, and when you realize that sweetness is what you want you can then branch out past using just plain sugar and go for something more interesting.
BBQ is indicative of the American South and the fruit that most defines the South would have to be the peach.
- A large pot, 10 quarts or more
- A blender
- A wooden spoon, or heat proof rubber spatula
- 1 quart of canned, sliced peaches, in light syrup
- 1 pint of ketchup
- 1 medium sized onion, roughly chopped
- 4 cloves of garlic
- 1 chipotle pepper, in adobo (note thats ONE INDIVIDUAL PEPPER, not one can)
- 1/8 tsp liquid smoke
- 1 cup of brown sugar
- 1 tsp apple cider vinegar
- Start by placing half the peaches and syrup into the pot, and the other half into the blender and buzz them down until completely smooth, dump this into your pot, reserving about half a cup in the blender
- Add in the onion, garlic, and chipotle into the blender and buzz that down for a good 30 seconds, ideally you want no large pieces left, dump this into the pot as well
- Add the remaining ingredients to the pot and place over medium heat, stirring every few minutes
- Once the pot comes to a boil back the heat down to low, you want to keep this at just barely a simmer, cook at this temperature for about an hour
- The sauce should thicken and the color should darken from a pale orange to almost mahogany
- At this point you can adjust the flavor until you have the perfect sauce for you. Add more sugar to make it sweeter, more vinegar to increase the tanginess, more of the adobo sauce to increase the spice, ect.
- If the sauce is a little thin add more ketchup and sugar, in equal amounts, slowly. This should help give it more viscosity and body, it will also help the color out, just dont go overboard or you’ll lose the peach flavor
Grill well, and prosper!