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!