It’s a pretty tough competition in my mind, but if I had to choose one food as king of all summer foods, it would be barbeque. Real, honest to goodness, cooked in a smoker barbeque. Hamburgers and hot dogs, while very easy and lots of fun for summer gatherings, are not barbeque. I’m talking pulled pork, brisket, sausage, chicken, and ribs.
But what’s barbeque without the sauce? Perfect seasonings and tender, flavorful meat are a clear must, but you’ve got to have a killer sauce to top it all off. I’ve got two for you today. Two easy, versatile, knock your socks off, homemade sauces. You could use either sauce on any type of meat, but the chipotle maple, with its perfect balance of sweet, smoky, and spicy, is especially well suited to beef or pork. As a lover of mustard-based sauces, I’m particularly fond of the Carolina Gold. With its acidic bite and strong punch of flavor, it’s good with chicken, but finds its ultimate match in pork. If you’re a mustard fan, you really should give it a try.
Welcome to summer, friends. Let’s eat!
Chipotle-Maple and Carolina Gold Barbeque Sauces
chipotle maple from Food and Wine, June 2013
Carolina Gold adapted from saveur.com
For the chipotle maple:
2 chipotles peppers in adobo, seeded, if desired
1/2 c. ketchup
1/4 c. pure maple syrup
3 TBSP apple cider vinegar
1 TBSP Worcestershire sauce
2 TBSP unsalted butter, softened
1/2 tsp. chipotle pepper flakes (optional, my addition)
For the Carolina Gold:
1 c. yellow mustard
1/2 c. apple cider vinegar
1/4 c. molasses
1/4 c. honey
2 TBSP dark brown sugar
2 tsp. Worcestershire sauce
1 TBSP tomato paste
2 tsp. hot sauce (such as Tabasco or Texas Pete’s)
1-2 cloves roasted garlic, minced
1. To make the maple-chipotle sauce, place all ingredients except butter and chipotle flakes, if using, in a food processor and purée until smooth. Pour into a small sauce pan, add butter and chipotle flakes, and simmer over medium-low heat until butter melts and sauce becomes glossy, 2-3 minutes. Cool to room temperature and store in an airtight container. Sauce will keep, refrigerated, about one week.
2. To make the Carolina Gold, whisk together all ingredients until sugar dissolves. Store in an airtight container in the refrigerator, up to two weeks.