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June 29th, 2011

    The time between Memorial Day and Labor isn’t just about sun and Summer Fridays, the real issue is getting to and enjoying the best BBQ’s around. Should it be lamp chops, baby back ribs, a smoldering sirloin, chicken wings, rib eye, pork loin….whatever your ‘canvas’ is the most important ingredient is the sauce! Everyone knows it’s all in the sauce. Spicy, a bit sweet, or tangy, sour, zesty, peppery. Whatever suits your taste-buds as long as it pleases the crowds. Never give away your secret, keep them guessing and keep them coming back year after year. We decided to break the rules and share our favorite ‘secret’ sauce. Try ours or make it your own. You can’t go wrong.

    The AW Tested BBQ Sauce (don’t get it on your shirt)

    2 cups white vinegar
    1/4 cup sugar
    1/2 cup brown sugar
    1 Tbl. Worcestershire sauce
    1 Tbl. lemon juice
    1/2 Tbl. salt
    1 tsp. finely ground black pepper
    1 tsp. finely ground red pepper
    3/4 tsp. hot sauce (add more or less to your liking)
    1 cup Heinz Ketchup

    Combine all ingredients, except ketchup, in stockpot and bring to boil – cover and reduce heat, stirring occasionally until sugar is disolved. Then add ketchup, stir and remove from heat. Yields about 3/4 quart.

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