Barbecue sauce is a summer must. It's the perfect condiment for not only ribs but dribbled over burgers and dogs.even better is an easy homemade sauce that can be used over a variety of meats in different ways. Many home chefs balk at the idea of making their own sauce but it's very easy,
Regular contributor and grill master etraordinaire Steven Raichlen gave three tasty recipes in yesterday's New York Times Food section. He gives easy recipes that only take minutes to make.These are not the syrupy sweet tomato based ones that most home chefs create.There is South Carolina's regional mustard sauce along with an Alabama white one and North Carolina vinegar sauce.Barbecue fanatics in the South know the importance of the effect this sauce has on pork. The spice enahnces the meat's sweetness while the acidity cuts through the fat. How did mustard get into a barbecue sauce? It may have come with the German immigrants who settled in South Carolina in the Eighteenth Century.It is still revered in the state such as Bessingers in Charleston, Sweathamn's in Holy Hill and Hite's in West Columbia. It's a marriage of mouth puckering tartness and sweetness, thanks to the addition of brown sugar. Use half a cup of apple cider vinegar which will pair well with a half a cup. brown sugar. Try to use a grainy or Dijon style mustard for texture. Again use half a cup of it. This is good over chicken, pork and even salmon. You could even use it for a dipping sauce for barbecued pork meatballs.
The other two sauces are easy snaps to make. The Alabama white sauce has a base of mayo in it along with jarred horse radish and a cup of apple cider vinegar. Put all of these in a deep bowl and whisk until thoroughly blended.Brush on barbecued chicken or pork towards the end of cooking, then spoon it over the meat once it's cooked. White barbecue sauce also tastes awesome over smoked chicken pulled pork and roast beef. North Carolina also gives us a barbecue sauce. This is one where ketchup is optonal but you can incorporate it in sauce if you want.It;;s combining two cups of it with two cups of apple cider vinegar and one to two tablespoons of red pepper flakes for bite.Also add a teaspoon of freshly ground pepper plus more if you want it really full of fire.Mix and serve over pulled pork or shredded barbecued chicken or lamb. All sauce must be refrigerated and can be kept for two weeks (although you'll probably need to make a new batch by next week)
These sauces are perfect over any kind of meat and fish. They're easy to whip up which is a big plus during these sweltering days. Try them on your favorite cuts for a satisfying taste.
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