Steven Raichlen Barbecue Sauces
Project Smoke Lemon Brown Sugar: This sauce is da bomb! With just the right balance between sweet and sour, this complex concoction enhances nearly everything it touches. Brush it on grilled salmon; pork chops or steaks, pork ribs, loin or tenderloin; chicken wings (or any other cut of poultry); lamb; or cauliflower or brussels sprouts a few minutes before removing the food from the grill. (Always brush the sauce on toward the end of the grilling time to ensure the sugars in this delectable sauce don’t scorch. Or, you can serve it on the side.)
Project Smoke Spicy Apple: Fruit makes magnificent contributions to the traditional combination of ketchup, sugar, and vinegar that define traditional barbecue sauces. Featuring apples and warm spices, this sauce has an appealing New England vibe. It’s sweet, but not too sweet. Sensational on any pork product, from ribs to burgers; chicken; squash; cabbage; and so much more. You’ll want to dip a spoon into it.
Project Smoke Smoky Mustard: Try this once, and you may not want to eat pork ever again without it. Inspired by the barbecue favored by South Carolina and its German settlers, this sauce is one of the regional greats. Again, it’s fantastic with pork, but plays well with nearly every protein. (it might replace ketchup or mustard on your favorite burger.) Vegetables, too.
Here’s a recipe to get you salivating started.
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