HERE IS A LIST OF IMPORTANT THINGS.

1. I was born and raised in Atlanta.
2. I currently live in San Francisco.
3. I can count the decent southern food restaurants in San Francisco on one hand.
4. I love southern food.

Because of the predicament in which I have placed myself, I am often forced to try and recreate my southern favorites in the kitchen whenever I get a little homesick.

Today I tried to get a California license (with an appointment at 9:10 in the morning… terrible planning on my part), but when I got to the DMV, my Georgia license and social security card was apparently not enough personal identification to begin the process, so I was sent home. After the long walk home, I decided that maybe today was a perfect chance to celebrate my southernness (along with a chance to plan use up some of the pork sirloin I got on sale last week). And that is why I spent seven hours making barbecue sauce this afternoon.

Now, I am well aware that BBQ sauces are regional (Eastern Carolina style is runny and vinegar-based, Lexington is a tomato and vinegar based sauce, mustard based sauce calls South Carolina home, Texas BBQ sauce is smoky and thin, and Kansas City sauces are super sweet and thick tomato sauces), but those different types all lack a little something, so I combined a few different styles in order to make something that was my very own.

RECIPE: Barbecue Sauce
Time: 7+ Hours
Amount: 2 cups plus 1 cup Marinade

INGREDIENTS:

• 1 tbsp Paprika
• 2 tbsp Chili Powder
• 1 tbsp Ground Black Pepper
• 1 tsp Ground White Pepper
• 1 tsp Cumin
• 1 tsp Mustard
• 1 tsp Ground Ginger
• 1 tsp Crushed Garlic
• 1 tsp Red Pepper Flakes
• 1 1/2 cup White Vinegar
• 2 Small Sweet Apples Cored and Sliced
• 1 Can Diced Tomatoes
• 1 oz Bourbon
• 3 tbsp Light Brown Sugar
• Water

DIRECTIONS:

1. Heat Paprika, Chili Powder, Peppers, Cumin, Mustard, Ginger, Garlic, and Red Pepper Flakes on medium heat for 1-2 minutes until spices start to stick together and garlic starts to brown. Turn heat down to low.
2. Add Vinegar, Apples, Tomatoes, and about 1 cup Water. Stir together and reduce. Cook on low for about an hour. The tomatoes will start to break apart and apples will soften.
3. Remove Apples and put them in a blender with 1 cup water. Blend until everything is liquid. Add liquid to your sauce. This natural sweetness will temper the heat from the peppers.
4. Add 1 oz Bourbon to add a little smokiness. Stir. As sauce reduces and starts to boil, add more water. The key is to cook the sauce slowly on extremely low heat.
5. After about 4 hours, and with about 4 cups of sauce in the pan, I reserved about 1 cup of thin sauce for a marinade for my pork. Remember to let it cool before you start to marinate.
6. Add Brown Sugar and continue to cook and add water. I don’t add the sugar before I take the marinade out because the sugar will burn when you cook it with the pork on a hot surface. If you taste the sauce and want it sweeter, add more sugar. This is your finishing sauce, and you can have it however you like it.
7. Cook for a few more hours until the sauce is a deep red/brown color and is a little thinner than ketchup.

FINALLY we have something great. All it took was a few different spices, tomatoes, vinegar and some booze and you’ve got a fantastically rich barbecue sauce and marinade that you can use to impress everyone at your next BBQ. In a few days, I’ll let you know how the pork I’ve got marinating turns out. Also: pictures!