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Hacked Sauce - De File
Does Collecting Make You Feel Dirty?
cbertsch
cbertsch
Hacked Sauce
Last night I made barbecue. I didn't have time to make a sauce from scratch, so I decided to "hack" a store-bought source and use up a number of almost-empty items in the pantry. The result was pretty tasty and felt almost homemade. Here's the recipe:
• Empty two containers of Kansas City-style -- thick and sweet -- barbecue sauce into a saucepan and turn on the heat to medium. I used Trader Joe's "Natural Barbecue Sauce."
• Add a shot glass -- or two -- of scotch, bourbon or other hard liquor of the "brown" sort. I used one of Seagram's and one of Applejack, which had been biding time in our store of supplies since a Thanksgiving dinner back in the early 1990s.
• Add a can of tomato sauce.
• Add the equivalent of six garlic cloves. I used the Israeli frozen cubes from Trader Joe's.
• Add a tablespoon of vinegar. I used apple cider vinegar.
• Add two tablespoons of a liquid sweetener, such as molasses or honey. I used this neat product I found at Trader Joe's last night, Blue Agave nectar.
• Add a teaspoon of soy sauce.
• Add a teaspoon of Tabasco sauce or equivalent.
• Add more red chiles to taste. I used this thick Thai-style chile sauce that Trader Joe's is presently selling, which gets its viscosity from tapioca. It worked great, because it didn't need to be reduced.
• Add the juice of one lemon.
• Slice two or three more lemons so that there are four slices per lemon. Put the slices into the sauce.
• Simmer until the liquor has given up its alcohol and the sauce has the density you desire.
The best thing about this sauce is that it really clung to the ____ I was grilling. Maybe the tapioca in the chile sauce helped. But it was like barbecue napalm.

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Current Location: 85704
Muse: the sound of Thing Two in the cat box

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Comments
masoo From: masoo Date: February 16th, 2008 08:27 pm (UTC) (LINK TO SPECIFIC ENTRY)
Whether it's true, I don't really know, but I always assume you don't put out even a single word that you haven't carefully considered, which is to say, I figure there is nothing accidental in your writing. And so, as they say on talk radio, a comment and a question:

You say the words "Trader Joe's" four times. I love the details of your cooking escapades, but wonder about that TJ fetish.

As to my question: reading the part about what you were grilling made me ask, why leave us in the dark?
cbertsch From: cbertsch Date: February 16th, 2008 08:45 pm (UTC) (LINK TO SPECIFIC ENTRY)
Good questions. I mention Trader Joe's because they often have products, imported from other countries in many cases, that are kind of strange and not available elsewhere and, what is more, only available there for a year or two, sometimes less. Their barbecue sauce is pretty standard, I think. But the Blue Agave nectar and Thai-style chile sauce would probably be hard for people who don't live near a place like Berkeley Bowl to find easily. And the frozen cubes of minced Israeli garlic are one of my need-to-save-time mainstays. As for the "____", it's one of my half-sheepish, half-ironic acknowledgments that I have readers who are vegetarian and/or keep Kosher, since I was making pork shoulder ribs.
jstgerma From: jstgerma Date: February 18th, 2008 03:30 am (UTC) (LINK TO SPECIFIC ENTRY)
I keep hearing about this Berkeley Bowl joint. Is it worth the fiasco that is the Bay Bridge trip?
cbertsch From: cbertsch Date: February 18th, 2008 04:35 am (UTC) (LINK TO SPECIFIC ENTRY)
Hmmm. It's pretty awesome for some things. But the Rainbow Market -- or whatever it's called -- in your new neck of the woods is not bad either. Between that place and the TJ's down in South of Market, most of your bases will be covered.
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