You can’t have a barbecue without great ingredients and your own signature sauces.
The backyard barbecue, like everything in life, is a team effort. Since my husband, Jack, is a wonderful griller, I thankfully accept his talents as the grill master.
I have, however, mastered the art of shopping for the grill and making sauces for grilled meats. When selecting chicken, beef, pork and lamb, I look for grass-fed, free-range meats . . . (continue reading online here).
Homemade barbecue sauces require four components: a tomato base, ingredients to add tanginess, ingredients to add sweetness and ingredients to add a spicy kick. (click here to read my ‘no-recipe’ approach)
Homemade Texas Barbecue
Don’t worry about making mistakes. Sauces are practically fool proof. Enjoy!
Source: “Getting Saucy” by Patricia Wilson for IN Magazine. Visit http://www.INMagTexas.com. Photo by Patricia Wilson. Excerpted and adapted from “The Art of Gluten-Free Living” by Patricia Wilson, available online at Barnes and Noble (barnesandnoble.com) and on Amazon (amazon.com). Visit Patricia at PatriciaCWilson.com.