Barbecue

There's no better time than July 4th to light up the backyard barbecue and singe off your arm hair. This year, let it be some pork shoulder, cooked slow and low, with my loose interpretation (meaning I improved the hell out of it) of the "Rickyard Ribs" recipe from the Jack Daniel's Old Time Barbecue Cookbook. It's a great starting point for further experimentation — a tasty middle of the road sauce, with some tang, some sweet, some bite, some depth, and a little something extra.

BK Kine Cue Sauce

1 C  ketchup
<1/4 C  molasses
1/4 C  red wine vinegar
1 oz shot  bourbon (so, in fact, not Jack Daniel's)
1 T  lemon juice
1 T  Worcestershire sauce
1 T  soy sauce
2 t  brown mustard
1 t  horseradish
1 t  pepper
1 clove  garlic, minced
hot sauce to taste

(Big T for tablespoon, small t for teaspoon.)

1. Combine in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.

2. Put that sauce to use. (Note: There are hundreds of folks here on The Internets to teach you how to properly cook meat and who provide you with the requisite, crystalline food porn pictures, so go visit them. Some are quite worthwhile. Perhaps the ancient race of Druids over at Meathenge.)

Enjoy.