BBQ With A Saucy Lady by K. Denise Holmberg


It was the summer of 1992. We lived in Hong Kong, but I still worked as a flight attendant for American Airlines. 

I took nine months off a year and commuted to Chicago to fly the busy summer months.

 I often stayed with good friends, Bruce and Louise Plagman. 
The Christmas tree was not up in the summer.
 I just like this picture of them.

One particularly pleasant day we were invited to a barbecue at a friend of theirs. His name was Fred. He served the best brisket and ribs I’d ever had. But his BBQ sauce was off the charts.



This excited me very much because my husband and I feel strongly that there are a few recipes you should have the best of.

Like: the best guacamole, the best salsa, and the best barbecue sauce ...  among others.

We were always on the hunt for them. 

And, thanks to Fred, I knocked one off our list.

It was an epic meal and that’s why I remember the year (to be honest … it could have been 1991).

It's still my favorite summer-time recipe. I bottle it and give it away all barbecue season long. 

Now you may have it and enjoy it too. Always double … you’ll need it!

A Saucy Ladies’ Barbecue Sauce
(Formerly Fred's Barbecue Sauce ... except Fred may still call it that)

1-quart tomato catsup
¾ cup prepared mustard
1-teaspoon onion salt
1-teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt
½ cup Worcestershire sauce
2 cups brown sugar
½ teaspoon garlic powder
1-tablespoon paprika
¼ pound butter
1-cup beef consommé
1/3 cup Liquid Smoke
½ teaspoon chili powder

Mix all ingredients together, except consommé, Liquid Smoke, and chili powder. Simmer half an hour. Add consommé, Liquid Smoke, and chili powder. Stir well. All done.
Enjoy and share with friends and family.

If you’ve never made brisket or ribs …

I buy my meat at Costco and use the largest brisket I can find. Baby-back ribs come in packs of three there. But use whatever your grocery store has if you don’t shop Costco.

Marinade rub:

1 tablespoon Liquid Smoke
1-teaspoon garlic powder
1-teaspoon onion powder
1-teaspoon celery seed
1 ½ teaspoon salt
2 teaspoons Worcestershire Sauce

Rub marinade on meat and let it rest overnight.

For a large brisket: I use a jellyroll pan, cover tightly with foil and cook in the oven: 250º for two hours, 275º for two hours, then 300º for two hours.
Adjust time to the amount of meat you are serving. 

Ribs take a lot less time than brisket.


The idea is to cook it slow. 

Brisket will be fork tender. Ribs pull away from the bone when done.

Check often. 

There is no exact science to it.

Throw the meat on a grill (we prefer charcoal) while slathering A Saucy Ladies’ BBQ all over it. You are not cooking the meat … only giving it a delicious “crust”. Usually takes about 10-15 minutes.

Serve with lots of A Saucy Ladies’ BBQ on the side. We usually heat it before serving.

Enjoy!

Questions? Let me know.

Happy summer!

Denise







Comments

  1. Sharon HornJune 21, 2016 at 12:04 PM

    One of my summertime favs, too! When can I come over? :)

    ReplyDelete
  2. Author KD HolmbergJune 22, 2016 at 6:22 AM

    Anytime! Getting ready to make a big batch for our summer road trip. I'll leave it as a thank you along our happy trails.

    ReplyDelete
  3. LouiseJune 27, 2016 at 8:38 AM

    You don't put the brisket on the grill, do you? Or do you cook it in the oven with the sauce?

    ReplyDelete

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