Sunday morning my Sister In Law and I watched Bobbie Flay BBQ, Guy’s Big Bite and finished it off with Rachel Ray. An hour and a half of mind numbing chatter, knives, blueberries on the grill, salmon, more BBQ sauce than you can shake a stick at, and seafood…blah blah blah blah.
We were fascinated and offered our own takes.
“I learn more stuff watching these shows. Have you heard of ceramic knives?”
SIL was not yet in a talking mood and just looked at me. “humprrrr” was what it sounded like.
But I do learn a lot and I love it. I am also in love with Guy, I want to run my fingers through his spiked hair. I want to ride in the red 1967 Camaro and visit the Diners Drive-in’s and Dives with him. I want to turn to the camera and say, “It’s money” and point at him.
I agreed with Rachael when she told me that she always makes her own BBQ sauce because that stuff you get at the store is usually just a lot of corn syrup.
I remembered my first batch of home made BBQ sauce. A friend of mine, from West Kentucky who knows a thing or two about BBQ, gave me a simple recipe a long time ago. Catsup, vinegar, honey/molasses and lemon juice.
It was so delicious that when we were finished the band-aid that I had on one of my fingers was missing – sure was good with that bar-b-que sauce-.
Tonight I did it again, only a little twist on the original basic West Ky finger licking good sauce.
One onion (a little smaller than a med) chopped up
2 cloves of garlic smashed and chopped
¼ c. vinegar
½ cup catsup
Big squirt of mustard
Worcestershire sauce - a good glop
Salt & pepper
½ c. light brown sugar
About ½ cup honey
Big squirt of lime juice (because I am out of lemons) (I would use a fresh lemon if I had one, the zest too)
I first put the onions and garlic in a pan with a glob of butter and cooked until nice and caramelized (I learned that word from Food Network!)Then I added the vinegar and cooked it until the vinegar was absorbed and very little moisture remained, maybe five minutes at most.
I put into a sauce pan and added the other ingredients and let it cook for about 1/2 hour until I had to stop myself from licking the wooden spoon.
It looked like this... (I had transferred it to a plastic container)
On to the grill for the charcoal cooking of the wings. I must have cooked them correctly because they never fired up. The sauce I apply at the end, after about 20 minutes, and coat one side, five minutes, turn, coat the other side, five minutes, then turn and coat, a minute or two, turn and coat again.
Remove and eat.
Thank God I removed all bandages before commencing to consume. Guy would have said, "That's money" if he had been here.