Spicy and Racy

13 02 2010

It’s Daytona Race weekend, big time here in The South.  We had some delicious smoked pork ribs, but they need a little something more. A little something to raise the bar, make’em a little more racy. We added a little Western North Carolina Barbecue Sauce and that did the trick. So if you’re grilling anything up anytime soon and need some down home flavor, give this a try. This is a barbeque and grilling sauce with flavors inspired by the mountainous regions of Western North Carolina.  I like it a little spicy, so this version has a little spice. If you like it hotter, add more cayenne, a little sweeter add more honey. If you like a little more tang in the taste then add a touch more cider vinegar. You can really craft this one to your own preferences.

Western North Carolina Barbecue Sauce

  • 4 tbsp Smart Balance (you can use butter or other butter substitute)
  • 1 ½ cups minced onion
  • 4 cloves of garlic, minced
  • 2 tsp Emeril Creole Seasoning
  • 2 tsp smoked paprika
  • 2 tsp dry mustard
  • 2 tsp Doc’s BBQ Spice Rub
  • 1 tsp cayenne pepper
  • ½ tsp black pepper
  • 6oz tomato paste
  • 1½ cups water
  • ¾ cup cider vinegar
  • 2 tbsp honey

Place the onions together with the Smart Balance in a saucepan over medium heat and cook until translucent, approximately four minutes. Add all the other ingredients, except the water, honey and vinegar. Cook, stirring constantly until the tomato paste turns brick in color, about 5 minutes. Add the water, vinegar and honey. Bring to a boil, then lower to a simmer stirring frequently until reduced by about a third. Remove from heat and cool. Use an immersion blender or place in batches into a blender to puree everything together.

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9 responses

13 02 2010
Chef E

You do spicy and racy well…where is the pick of you with sauce dripping down your shirt and the beer raised in your hand as you jump up when the checker flag is waved! Wish I had me some of that, but I am doing it healthy, and you can have this dish if all goes well with my camera!

13 02 2010
whatscookingwithdoc

The sauce is healthy and a small portion of smoked pork is OK-it’s when I eat the whole pig I get in trouble. As for the pic, well I would break the camera! LOL

14 02 2010
cookbookapprentice

Sounds great! My first time here, your photos are fantastic as are your recipes.

14 02 2010
whatscookingwithdoc

Thanks, We cook, we photo, we eat! The photos are real food!

15 02 2010
whatscookingwithdoc

Thanks!

14 02 2010
Rebecca

go NC, enjoy the race, we love F! racing

15 02 2010
whatscookingwithdoc

Go Dale Jr!

15 02 2010
cavemancooking

No you’re talking my language, Doc! Looks and sounds incredible!!

15 02 2010
whatscookingwithdoc

I thought the Cavman might dig on some bronto ribs!

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