Fire Up the Grill for Wicked Good Barebecue
When you think of great barbecue, nothing comes to mind before Southern, home-style grilling. So how did two guys from Boston win hundreds of BBQ awards including Kansas City Barbecue Society championships and the Jack Daniel’s World Championship Invitational Barbecue?
Andy Husbands and Chris Hart share their award-winning techniques and recipes that have earned them national recognition among barbecue experts. Their cookbook, Wicked Good Barbecue, includes classic BBQ dishes and new, bold twists that will shock your taste buds. Plus, they don’t stop at the meat- you will find delicious recipes for unique sides, drinks, and desserts in this book.
Amp up your next cookout meal with a homemade barbecue sauce - see one of my favorites from Wicked Good Barbecue below.
IQUE BBQ Sauce
Yield: About 2 quarts
- 4 cups packed brown sugar
- 1 ½ cups cider vinegar
- ½ cup Worcestershire sauce
- 1 tbsp dried thyme
- 1 tbsp ground mustard
- 1 tbsp garlic powder
- 1 tbsp ground cumin
- 1 ½ tsp Szechaun peppercorns freshly ground
- 1 ½ tsp long peppercorns freshly ground
- 1 ½ tsp chipotle powder or cayenne pepper
- 1 tbsp tomato powder, *optional
- ½ tbsp hickory powder, *optional
- 4 cups ketchup
- ½ cup light corn syrup
- 2 tbsp IQUE dry rub (below)
- In a medium saucepan over medium-high heat, make the gastrique by bringing the brown sugar, cider vinegar, and Worcestershire sauce to a gentle boil.
- Remove from heat and add the thyme, mustard, garlic powder, cumin, ground Szechaun peppercorns, ground long peppercorns, chipotle powder, and tomato powder and hickory powder, if using. Let sit for 15 minutes
- Stir in ketchup and corn syrup, return to stove, and simmer over low heat for 30 minutes. Remove from heat and add IQUE dry rub. Let cool and store in refrigerator, preferably in squeeze bottles, for up to 1 month.
IQUE Dry Rub
Yield: 3 cups
- 1 cup turbinado sugar
- ¾ cup kosher salt
- ½ cup high-quality paprika
- 6 tbsp chili powder
- 2 tbsp cumin seeds, freshly ground
- 4 tsp mixed peppercorns, freshly ground
- 4 tsp garlic granules
- 3 tsp onion granules
- 2 tsp MSG, *optional
- 1 tsp chipotle powder
Place all ingredients in a spice blender and pulse until it becomes a fine powder. Refrigerate in an airtight container. This rub will keep indefinitely, but try to use within 1 month to ensure freshest flavor.
Disclosure: Mom Central received a copy of Wicked Good Barbecue to facilitate this review.