With summer nearly here and Fourth of July right around the corner, barbecuing season (or perhaps it's cookout season) is in full swing. Store bought sauce is perfectly serviceable in a pinch, but to accentuate the best flavors in meats a homemade sauce could bring your barbecue game to a whole new level. In honor of Barbecue Week, we've selected a few of the finest sauce recipes from top American 'cue restaurants Hometown Bar-B-Que in Brooklyn and Franklin Barbecue in Austin.
The first is a spicy Sriracha sauce best applied to Hometown's Vietnamese-style chicken wings (find the recipe here). Served with a side of cooling ranch sauce they're the perfect accompaniment to fall football parties. For something a little milder try pitmaster and author Aaron Franklin's recipes for classic and espresso barbecue sauces. They're great for dunking Franklin Barbecue's smoky brisket but will also add a little sweet and sharp vinegary flavor to your home-grilled meats. Dip or slather and enjoy.
Hometown Bar-B-Que's Spicy Sriracha Chicken Wing Sauce
1 28oz bottle sriracha
¼ cup soy sauce
2 cups honey
zest of 1 lime
juice of 1 lime
¼ pound butter, melted
Place all ingredients in a bowl and whisk together.
Franklin Barbecue's Espresso Barbecue Sauce
Makes about 2 cups
1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring
Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.
Franklin Barbecue's Classic Barbecue Sauce
Makes about 3 cups
1 3/4 cups ketchup
1/2 cup plus 2 tablespoons water
1/4 cup plus 1 tablespoon cider vinegar
1/4 cup plus 1 tablespoon white vinegar
1/4 tablespoons plus 11/2 teaspoons brown sugar
2 tablespoons plus 11/2 teaspoons
1 tablespoon chile powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.
Video: How to Make Hometown's Vietnamese-Style Fried Wings