All taking the challenge means is that you'll read along and cook along with me. If you don't have my cookbook yet, pick one up! You can even buy one right here on my site using the Paypal button on the right side of the blog.
Memphis, where I live, is the self-proclaimed BBQ Capital of the World. I know Kansas City will try to make that claim too. And probably some place in Texas will as well. But Memphians aren't having that. Every year, the Memphis In May World Championship BBQ Cooking Contest is held just blocks from my downtown office, and BBQ masters travel from across the globe to compete.
Problem is, thousands (maybe millions) of pigs die every year so Memphians can get their 'cue fix. And remember what we talked about yesterday? Yes, pigs are freakin' adorable, folks. Don't eat them. You don't have to!
What makes BBQ so special isn't the meat. The secret is in the sauce. A tangy-sweet Memphis-style sauce can liven up any meal, and dead animals just aren't necessary. Today, I'm going to share my BBQ sauce recipe from Cookin' Crunk and show you a few fun ways to use it! Below are pictures of all the recipes from Cookin' Crunk that utilize my special sauce.
|BBQ Black-Eyed Pea Burger|
|BBQ Seitan Salad|
|BBQ Tempeh Pizza|
|You might recognize this BBQ Tempeh & Carrot Sandwich from the blog header.|
|BBQ Spaghetti (with tofu!)|
Today's social media giveaway action: Tweet about what you'd like to do with my sauce (yes, I know that sounds dirty, but you know what I mean). Let me know how you plan to use my homemade Memphis Style BBQ Sauce on Twitter and use the hashtag #keeponcrunkin. We'll randomly select a winner at the end of the day. Contest ends at 11:59 p.m. CST.
Memphis-Style Barbecue Sauce
Yields 1 cup
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons maple syrup
2 tablespoons blackstrap molasses
1 tablespoon soy sauce
1/2 teaspoon Liquid Smoke
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/8 teaspoon garlic powder
Stir together the ketchup, apple cider vinegar, maple syrup, molasses, soy sauce, Liquid Smoke, onion powder, ground mustard, and garlic powder in a small saucepan. Simmer, uncovered, over low heat for 10 to 15 minutes, stirring occasionally. Allow sauce to cool and store in the refrigerator. Barbecue sauce will keep several weeks