Thursday, November 12, 2009


Swell day for a barbecue, eh? Daddy-o sure thinks so.

So humor the gent and put some meat in his hands. Then head to the kitchen to do your due diligence [aside from grooming the children and holding melamine plates at the ready], simmering the sauce. Like this Louisiana finger-licker from Better Homes & Gardens Barbecue Book (c) '67

French Quarter Sauce
1 cup chopped onion
1/4 cup salad oil
1 8-ounce can (1 cup) tomato sauce
1/2 cup water
1/4 cup brown sugar
1/4 cup lemon juice
3 tablespoons Worcestershire
2 tablespoons prepared mustard
2 teaspoons salt
1/4 teaspoon pepper

Cook onion in hot oil until tender. Add remaining ingredients; simmer uncovered 15minutes. Makes enough sauce to baste 4 pounds loin back ribs or spare ribs. Or whatever meat you throw on the grill while you get sauced.

I wouldn't say that this sauce was a Mardi Gras parade in my mouth, but, like tourists on Bourbon Street, the flavors mingled nicely. Slathered on chicken and paired with a brew or two or...where were we? Anyway, simmering the sauce on the stovetop several more minutes to thicken is a go next go-round.

Now, let me hand you a Hamm's! Cheers to barbecues and beers!

1 comment:

  1. Im always amazed at how many dressing and sauces were made and how many simple ingredients they included. Dressing didnt include big deal things...and most seem simple. Sauces too...well not hollandaise but you know.

    Ive often thought I should totally make things like this