Read on for his recipe.
After much debate, I've decided to do a recipe that I hold very dear to my heart. It's a recipe you might actually use, and no, it's not a White Truffle Lobster Pappardelle En Croute Crème Brûlée with a Balsamic Vinaigrette Reduction Tarragon Bearnaise Sauce. It's good old fashioned BBQ! This BBQ sauce base is great on its own, or with your own twist added to it. I put it on pretty much anything when I'm in that “pig-out” mode. Works beautifully as a baste too. Throw it on whatever you're barbecuing at the end to finish it off and it's GOLDEN… well more dark ketchupy in color but you know what I mean:
Harry's Tulsa BBQ Sauce
1/2 cup apple cider vinegar
1 cup ketchup – Heinz
1/4 cup packed dark brown sugar – the darker the better almost molasses-y type.
1 tbsp. yellow mustard – French's
1.5 tbsp – 2 tbsp molasses – play with this to suit your taste
1 tsp. kosher salt
1/2 – 1 tsp. cayenne pepper depending on how hot you want it
Throw it all in a heavy pot and whisk over medium heat. Stop when you get to consistency desired, I like it when I can dip a spoon into it and it coats the spoon with the sauce barely able to drip off. Don't stop whisking! It's worth the sweat. Let cool and place in airtight container in the fridge for up to a month. Or spoon directly into mouth while warm like I do. 🙂
This is a good base sauce to start with too. you can add onion powder, garlic powder, dried onions, fresh peppers, bourbon or whatever else to make different styles of sauce. Go crazy with it, have fun, and slather it on anything that needs a little extra love. Dab a little on your neck and wrists and you'll attract all sorts of animals. Caution, don't use your sauce in this manner outdoors.
This recipe will self-destruct in 20 seconds.
Harry's Deli, 17881 Sky Park Circle, Irvine, CA 92614-6304, (949) 261-2116, harrys-deli.com