So, where does the smoke come from? Take “dry, untreated wood chips and wrap them in foil packets, poked with holes and placed right on the charcoal. The dry method produces a huge volume of controllable smoke.”
Blake’s basic barbecue sauce
sauté a large white onion, chopped, in a pan with olive oil
add 2-3 cloves chopped garlic when the onion begins to become translucent
continue to caramelize, then deglaze with a brown liquor (such as bourbon) and a quarter-cup cider vinegar
blend to a chunky purée, then pour into a bowl
Whisk in a tablespoon mustard (any variety will do)
a cup of ketchup
a half-cup brown sugar, molasses, or honey
a tablespoon Worcestershire sauce
add a teaspoon of salt and pepper, then a teaspoon each of other spices, such as cumin and paprika
Tabasco to taste
Blake’s basic dry rub
Mix equal parts paprika, granulated garlic, granulated onion, kosher salt, brown sugar
Todd Richard can be reached attmr@maine.rr.com.
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