Monday, June 11

A spoonful of Gravy...with Barbecue Sauce

 Issue #44 of our Gravy foodletter—The Gravy Barbecue Sandwich Issue—is hot off the press. If you are an SFA member, Gravy is on its way to a mailbox near you. (As in, the one in front of your house.) Here's a little taste of what's inside.


Pleasantly Lumpy Barbecue Sauce
by Hugh Acheson
  
Acheson says, "This is a sauce to have in a mason jar, and not in a squeeze bottle. It's lumpy. That's good. Spoon it out onto your pulled 'cue. Taste the goodness and be happy with the rowdy friend we have in vinegar."

1 tablespoon bacon fat
1/4 minced sweet onion
2 cloves garlic, peeled and thinly sliced
3/4 cup cored, seeded, and finely diced tomato
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground allspice (about 6 berries) 
1 teaspoon Worcestershire sauce
1 teaspoon crushed red chile flake
1/2 teaspoon dried mustard
1/2 tablespoon sorghum molasses or honey
1/2 cup Bragg's raw apple cider vinegar
1/4 cup water



In a heavy sauce-pot, like enameled cast-iron, heat the bacon fat over medium heat. Add the onion and cook for 5 minutes, stirring every once in a while. Then add the garlic and cook for 2 minutes. Add the tomatoes, cooking for 5 minutes to a pap consistency. Season with the salt and then add the allspice, Worcestershire, chile flakes, and honey. Cook down for 5 minutes until the tomatoes look like tomato sauce. Add the vinegar and water and cook for 30 minutes. Cool and pulse in the blender.

Hugh Acheson is the chef of 5&10 in Athens, Georgia, and the author of A New Turn in the South.