Memphis Style BBQ Sauce

BBQ and other sauces can often be “stealth” sources of gluten, so if you make your own, you can be assured it’s gluten-free.  Plus this is delicious.

This makes about 3 cups, more than enough for your average pulled pork shoulder and some extra besides.  It will keep for several weeks in the fridge or longer if you bottle it and store it properly.

This is adapted from Steven Raichlen’s Barbecue! Bible Sauces Rubs and Marinades book.  It’s a great book that gives you background on the way the ingredients in BBQ sauces and rubs work.  I highly recommend it.

With the meat, this sauce has just about the right amount of kick, and will mellow out a bit as it cools than when you first put it together.

Wet Ingredients

• 2 cups tomato sauce
• 1/2 c. apple cider vinegar
• 1/2 c. Pepsi or other cola
• 2 tbsp yellow or brown mustard
• 2 tbsp lemon juice (1 average lemon should do it)
• 2 tbsp Worcestershire Sauce
• 2 tbsp teriyaki sauce (Note that teriyaki and soy sauce can be a hidden source of gluten, so make sure yours is GF by checking the allergen/ingredient list or make sure it’s labeled GF. (Kikoman now makes a GF Teriyaki and La Choy has a GF soy sauce).
• 1 1/2 tbsp soy sauce (ditto as above for the teriyaki on the stealth gluten)
• 1 tbsp molasses
• 1/2 tsp Tabasco sauce
• 1/4 tsp liquid smoke (optional)

Dry Ingredients

• 1/4 c. brown sugar, loosely packed
• 1 tbsp chili powder
• 1/2 tbsp ground black pepper
• 1/2 tbsp dry mustard
• 1/2 tbsp paprika
• 1 1/2 tsp garlic powder
• 1/2 tsp dried onion or shallot
• 1/4 tsp cayenne pepper
• 1/8 tsp celery seed
• 1/8 tsp salt (optional)

Note: I did not add much salt as almost all of the sauce ingredients already have a fair amount of sodium by their nature.

Wet

Dry

Directions:

Ancient Le Creuset to the rescue

Mix the dry ingredients together.

Place the wet ingredients in a stainless steel or enamel pan (I used my Le Creuset saucepan that I inherited from my mother-in-law, who got it as a wedding gift so it’s older than I am.  It has a lovely pour spout that is very convenient for pouring the sauce after cooking.)  Bring the liquid ingredients to a boil over medium high heat.  Stir for a minute or so and then add the dry ingredients and mix.  Simmer over low heat for 20-30 minutes until the sauce thickens up and is reduced by a quarter or so.   Let cool, pour into containers for serving and storage. It will keep in the refrigerator for several weeks at least. 

I served it with pulled pork. You can dip or just throw some on and mix it up.  Super yum!

Winter Meal

  A perfect meal for a snowy winter night. We found some fabulous leeks that lit the desire

Steak with Cabernet Shallot Reduction, Gluten Free Cornbread, Garlic Parmesan Spinach and Leek & Potato Soup

for my favorite winter soup, Leek and Potato, especially with a touch of bacon. We matched it with a fabulous gluten-free cornbread, a cabernet reduction for a petite steak, and garlic parmesan spinach. Yum.

Bolognese Sauce

I have to say my sauce rarely comes out the same way twice, since I don’t measure things exactly but just toss in what looks right or I have on hand.  Thus the amounts below are approximate – go with your own taste, you’ll be happier. Add whatever you want, zucchini, spinach, green peppers, etc.  Once you’ve got your basic onion, garlic, meat and tomatoes in, it’s pretty hard to mess up a tomato sauce like this.  I used it to make lasagna, but it stands well on its own as well. 

Ingredients:

•  1.5 pounds of ground meat, beef, turkey, pork or a meatloaf mix of beef and pork.
• 2 28 oz. cans of crushed tomatoes (I used Contadina with Italian herbs, so I used less spice than usual)
• 1 large yellow onion or two medium ones, chopped
• 6-8 cloves garlic, diced and pressed
• 1-2 tsp. of sugar, if desired.
• ¾ c. red wine
• ½ a red pepper, chopped
• 1 small carrot grated
• 8 oz. mushrooms, chopped
• 1 tbsp. dried Oregano (or fresh if you can get it) 
• 1.5 tbsp. dried basil (although use fresh if you can get, you can reduce it down with the other vegetables). 
• 1 tsp. crush red pepper flakes
• 2 tsps. Italian herbs
• Olive oil

Empty the tomatoes into a large pot, and put on low heat. Brown the meat, drain and add to the tomatoes.  Heat 1-2 tbsp. of olive oil in the pan and cook the peppers, onions, garlic, and cook until soft and almost translucent.  Add more oil as needed.  Add the mushroom and carrot, and continue cooking until the mushrooms are soft and reduced.  Add to the tomato mixture, along with half the red wine. Mix in spices, salt and pepper to taste and sugar, if desired.  Cook on low heat for a half hour, and begin to adjust taste to preference with more wine and spices.  Simmer at least 2 hours, and the sauce is better if it heats at a low temperature for several hours.