We have high standards for barbecue in this apartment. Sarah’s from a barbecue-centric part of the world. We’ve been getting better at making sauces of all kinds (let me tell you about a recent Alfredo experiment that has bolstered my own confidence). Oh, and we live in Germany, home of the Champion Pork People. So why wouldn’t we want to try our hand at pulled pork sandwiches? Continue reading Pulled Pork
There are many Kansas City barbecue sauces that I enjoy: Rosedale is great when you want something sweeter, Jack Stack is nice when you want something thicker, but Gates is my all-purpose winner. I feel they do a great job of balancing the sweet and vinegar tang and pepperiness, and that’s what makes it so great on beef, pork, turkey or chicken. It’s even my favorite french fry dipping sauce.
But bottles of barbecue sauce are heavy to ship and to carry in luggage. Continue reading Copycat Gates Barbecue Sauce (a.k.a. Fake Gates)
Here’re the results of our experiments with the basic no-knead pizza dough. Continue reading Experimental Pizzas: Barbecue Chicken & Indian Spice
I’m getting more adventurous.
My favorite barbecue sauce contains:
- tomato puree
- brown sugar
- worcestershire sauce
- natural smoke flavor
- food starch-modified
- dried garlic
- chili powder
- mustard flour
- onion powder
- xanthan gum
- sodium benzoate
Except for the preservatives and texture manipulators, I can totally do that. It might take a few iterations, but it’ll work.
How do you make yours? I know I could find all kinds of stuff on the web, but inspire me.