Preparation:
I came up with this recipe because I just couldn't bring myself to spray apple juice on a piece of pork, which everyone seemed to be doing at the time. I was brought up to believe barbecue should taste like barbecue - not like applesauce. Here in the South, barbecue has a tangy, somewhat salty/hot flavor, and should never, under any circumstances, be sweet.
Mix all the ingredients together - except for the salt* - in a stainless steel pot. Bring just to a boil, then simmer for a minute or two (this helps cut the bite of the vinegar). Add the salt, stir until dissolved, then remove from heat and allow to cool.
Makes 4 cups.
Use this as you would a marinade for pork or chicken. If you wish to use this as a baste, you should add oil (I add 1/2 - 3/4 cup margarine to mine for the flavor and oil) and heat thoroughly. I also add beer to the mix. You can, of course, add hot sauce to your heart's content.
*Never add salt to a liquid in a stainless steel pot unless the liquid is hot/boiling. Salt will of course sink, and if it is not quickly dissolved will pit your expensive po |
