Ramblings from a Boston Boy stuck in New York
Tag Archives: smoking
17-June-2010Posted by on
Eating Everywhere, a place that I occasionally will write a restaurant review for, did a quick review on the Big Apple BBQ. Having attended this splendid event, I can assure you that, if you’re in the NYC next year when this event roles around, you undoubtedly should not miss it! Incredible food, beer, and fun!
New York City is not often known for barbeque. That’s not to say we don’t have a number of fine establishments specializing in the slow process of smoking beef, pork, and chicken until they’re fall-off-the-bone tender. There are some good ones, and more opening all the time.
1-May-2010Posted by on
In preparation for my next attempt at smoking, I made some homemade BBQ Sauce. The good folks over at Smoker-Cooking.com were nice enough to post this recipe and I followed it to the letter. If the early reviews – quick tastes by my wife and brother – are any indication, this recipe is a winner!
- 1-1/2 cups of water
- 1/2 cups of your favorite ketchup (I used Heinz)
- 1/3 cups white vinegar
- 1/4 cup tomato paste
- 1/4 cup molasses
- 2 tablespoons of white sugar
- 1 teaspoon of Liquid Smoke flavoring
- 1/2 teaspoon of onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon of garlic powder
- Add all of the ingredients to a saucepan.
- Bring the mixture to a boil over medium-high heat. Be sure to stir regularly during this step so that all the ingredients combine well.
- Once the mixture is at a boil, reduce the heat to medium. Continue boiling until the sauce thickens. Stir regularly during this step. Thickening usually occurs after about 1/2-hour.
I took the author’s suggestion and let the sauce sit in the refrigerator overnight. You can serve right away however.
Did you try this recipe? How did you like it?
Tell what you think in the comments!