It is summer. And even in Los Angeles, where is summer is a year round endeavor, some traditions must always be honored. The backyard BBQ is one such tradition. Who doesn’t like a BBQ? Friends, family, low stress… and the flavors of the food… bold, spicy, tangy, smokey, and delicious in every way. And when we get down to the nitty-gritty, it’s smoke and seasoning that gives us those flavors. The sauce… the sauce that do anything, and make anything taste good. The bbq sauce. It doesn’t and shouldn’t be ‘signature’, it shouldn’t burn our mouth, what it should be is balanced in every way and delicious enough to rescue any grill disaster.
My version is just that: a reinterpretation of the incredible classic sauce. It is smokey, tangy, sweet where it needs to be, hot where it needs to be, and adds that special touch to the grill that complements anything worthy. Those of you who have had this sauce will agree, it’s damn good, and those of you who haven’t now have something to look forward to as you make this for your next bbq.
Bbq sauce, like so many sauces, is actually a delicate balance of sweet and sour. The base is tomato, add vinegar, sugar (of any kind) and something smokey, and you have the foundation of a great bbq sauce. Here is my interpretation: