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Are you tackling a 20-hour smoked pork butt this weekend? If so you’re going to want some sauces to set out—and if I know you you’re going to want more than one! So I’ve rounded up a few for you, to get your barbecue situation as good as it gets.
Charred Spring Onion Butter
What’s a butter doing in a barbecue sauce recipe? For a good reason! And that reason is that this is the absolute best veggie-grilling magic in the whole wide world. Make the butter. Melt it and brush on portobello mushrooms—that’s fantastic. Then serve more of the butter with the mushrooms, or dot on the grilled-mushrooms once they’re off the grill and on the serving platter. But that’s not all! This butter is amazing on carrots, on eggplant, on sweet potatoes—on everything. Make some in advance, throw it in the fridge or freezer, you are so set for vegetarian guests all summer long.
White Barbecue Sauce
I’m a recent convert to the excellence of white, mayonnaise-based barbecue sauce. It’s so good on fried chicken, and makes a beautiful pulled-pork sandwich. It’s even good on BLT’s! Truth.
David Chang’s Ssam Sauce
Star chef David Chang is a favorite of home cooks because his spicy, funky Ssam sauce is crazy easy to make, it has great flavor—and it gives you so many fancy cooking bragging rights!
Bourbon Chile Smoky Sweet Barbecue Sauce
I’m not the biggest fan of the sweeter barbecue sauces—but I also know I am dead alone and totally isolated in this opinion! So I give to you one of the best, a bourbon chile sauce that’s not too terribly sweet, but has subtle sweetness in the smoke and bourbon.
Matt Moore’s Vinegar Barbecue Sauce
In honor of our guest today, I thought we should celebrate his super-easy Vinegar Barbecue Sauce, which is the standard sauce up and down the Atlantic coast all through Georgia and the Carolinas. If you’ve never had vinegar barbecue sauce it’s a joy, cutting right through fat and smoke to let you taste each bite of barbecue afresh. Don’t tell anyone, but it’s even good on boring old rotisserie chicken. It’s that good!
Ingredients: ¾ cup (6 ounces) apple cider vinegar; ½ cup tomato paste or ketchup; 1 ½ tablespoons light brown sugar; 1 tablespoon fresh lemon juice; 1 teaspoon sea salt; 1 teaspoon cayenne pepper; ½ teaspoon cracked black pepper.
Stir together all the ingredients in a small bowl. Cover and chill 1 hour. Makes 1½ cups.