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The Food Guys for August 12, 2007
11:10 AM - 11:17 AM
Today's Highlight: Barbeque II"
JON JACKSON’S JAZZY DETROIT BBQ SAUCE
This is a somewhat hot, chili pepper based barbecue sauce for use on just about any barbecued meat, but especially pork. It is best if heated (a cup, perhaps, heated in the microwave, briefly) and served at table. It’s not meant to be ladled onto meat that is still cooking (that would just mess up your cooker and what didn’t run off would probably char. ) Obviously, if one doesn’t care for the chili hotness, one should reduce the amounts of peppers, amounts of sauces, the amount of ground chili or chili powder, to taste. It will make a fine sauce with ordinary Bell peppers, green, red, yellow, etc. And plain old tomato sauce, not the El Pato. Some may like it sweeter (add more brown sugar); some might like more of the molasses tang, some may not care for the Worcestershire flavor, or the Pickapeppa, or the Oyster sauce – so substitute to taste. As Cole Porter said, “Experiment!”
¼ cup vegetable oil
1 cup minced onion
4 mild chili peppers (such as Fresno or Yellow Wax, 2 each) minced
2 medium-hot chili peppers (jalapeno, serrano, etc.) minced
Salt and black pepper to taste
2 Tbsp garlic, minced
1 28 oz. Can tomato sauce (I use El Pato, a mildly hot sauce)
1 28 oz. Can of tomatoes, pureed
1 cup homemade vegetable stock (or water)
¾ cup Worcestershire sauce (or ¼ cup ea. Pickapeppa and Oyster sauce)
½ cup cider vinegar
¼ cup lemon juice
¼ cup molasses (optional)
¼ cup hot sauce, such as El Pato, Bufalo, Cholula, etc., (but if you used the El Pato tomato sauce above, skip this)
¼ cup spicy brown mustard
¾ cup dark brown sugar (diabetics, NOTE!: substitute ¼ c. brown sugar and ½ cup Xylitol)
1 Tbsp. Chili powder (preferably New Mexican Chimayo, just ground chili)
2 tsp. Coarse black pepper
½ tsp. Ground allspice
1 Tbsp liquid smoke
In a large saucepan set over medium heat, saute the onions and peppers in the vegetable oil, until soft. Add the garlic, saute a minute or so, then add the remaining ingredients except the liquid smoke. Bring to a near boil and then simmer for 10 minutes to a ½ hour, to reduce the sauce to a slightly thickened state. Swirl in the liquid smoke and let cool. Pour into a conveniently sized jar for immediate use and freeze the remainder. Finally, this whole sauce could be pureed in the processor or blender, if one prefers a smoother texture. Myself, I like it lumpy.
From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, Jon and Greg illuminate the wonderful world of food each Sunday, in this 10 minute program produced by Montana Public Radio.
Greg Patent won the Pillsbury bakeoff when he was 19 years old. His cookbook, "Baking in America," won the 2003 James Beard Award for best baking book of the year. Jon Jackson is a mystery writer and jazz music expert with a passion for great food. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.
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