‘Tis the season. Bar-b-que season, that is! Time to get out on the deck, patio, or back yard, fire up the grill, and get some of your favorite proteins going. There are numerous options to choose from, but we need to clarify some terminology here.
Not everything that is cooked on a grill outside is barbecue. Preparing steaks, burgers, hot dogs and the like over direct heat is technically “grilling.” Cooking on a gas grill, while convenient, can’t be considered true barbecue because it is missing a prerequisite, which is wood smoke. The real deal requires a wood or charcoal fire, which not only cooks the food, but also imparts the smoky flavor desired of bar-b-que, and the meat is cooked with indirect heat.
Barbecue can be either “dry,” as in cooked with a dry rub and served as-is, with no sauce, or “wet,” where a sauce is added in the last thirty minutes or so of cooking. I like a wet product most of the time and, being somewhat of a purist, don’t like any sauce that has liquid smoke in it, as the smoke flavor should be imparted through the cooking process. I’ve found that there aren’t a lot of sauces commercially available that don’t have liquid smoke, so here’s a great sauce to make yourself.
It will keep in the refrigerator for several months, but it is so tasty that you’ll probably finish it off sooner than that. Also, a perfect accompaniment to great barbecue is a good side. A traditional side is cole slaw. Here’s a tangy version of creamy slaw that has a little kick.
A nice benefit of barbecueing, since it takes more time, is the opportunity to socialize and indulge in some adult beverages!
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Tangy Creamy Cole Slaw
- 1 c real mayo
- 2 tbsp lemon juice
- 3 tbsp apple cider vinegar
- ½ c granulated sugar
- 1/2 tsp ground black pepper
- 1 tsp ground celery seed
- 1 tbsp Hoss’s Cajun seasoning
- ½ c minced red onion
- 1/3 c minced fresh flat leaf parsley
- 8 c thinly sliced green cabbage
- 2 c thinly sliced cabbage
- 2 c thinly shredded carrots
To make the coleslaw dressing, mix together the mayo, lemon juice, apple cider vinegar, sugar, pepper, celery seed, and Hoss’s Cajun seasoning. Toss dressing with veggies and refrigerate.
Hoss’s Bar-B-Que sauce
- 1 qt ketchup
- ½ c apple cider (sub juice if cider is not available)
- 2 tbsp Worcestershire sauce
- ¾ c brown sugar
- ¼ c apple cider vinegar
- ¼ c maple syrup
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Hoss’s Cajun seasoning
- 1 tbsp ground black pepper
- 1 tsp ground celery seed
Mix all ingredients and keep refrigerated.
