Brother Jimmy’s BBQ is in New York City, but it is all about BBQ, southern style. Current restaurant owner Josh Lebowitz, says in his cookbook, Brother Jimmy’s BBQ, “In the South, barbeque represents more than a juicy pulled pork shoulder sandwich; barbeque below the Mason-Dixon line was always about celebration.” Before there was tailgating there was pig pickin’, which was basically the same thing, a group of friends gathered round the BBQ, good ole Southern hospitality, with a lot of food and drink, music, laughter and talking.
We recently grilled a beef brisket, low and slow, Texas style and made BBQ sauce to go with it
I have always thought that BBQ sauce, like mayonnaise, was a silly thing to make when there are so many kinds readily available. But after recently making mayonnaise and discovering how good it is, and how enjoyable it is to know that it is full of fresh ingredients and nothing unpronounceable, I have decided to try making a few more basic things~
This sauce is so easy, I hesitated to even blog about it, but I must tell you that it is fabulous. It doesn’t have a lengthy list of ingredients and complicated steps either, you probably have everything on hand right now~
It looks like a big ole burned log but after cooking all day the fat from the brisket forms a blackened crust which adds a wonderful flavor to the tender meat when sliced.
A drizzle of the BBQ sauce and this meat melts in your mouth
We tried it on ribs too~best ever!
I don’t know if it was the joy of grilling in between snow storms, or the BBQ sauce, but I’m pretty sure it was the sauce!
It does use commercially prepared ketchup, so it’s not entirely made from scratch, but that’s what makes it so easy! Dump, simmer, done! The recipe says use only Heinz otherwise the flavor will be altered.
I’m sure you have a very favorite recipe or sauce, but keep this in the back of your mind to try some time~
Here’s the recipe:
EASY BREEZY BBQ SAUCE
Ingredients
- 2 cups white vinegar
- 1 1/2 cups Heinz ketchup [substituting another brand will change the taste]
- 1 1/2 cups packed dark brown sugar
- 2 T chili powder
- 1 1/2 tsp ground black pepper
- 1 T kosher salt
- cayenne pepper optional if you want more heat
Instructions
- Mix all ingredients in a non-reactive saucepan and bring to a boil over medium high heat.
- Lower the heat and simmer for 15-20 minutes or until the sauce coats the back of a spoon. It won’t be overly thick.
- It can be used right away or stored in a jar in the refrigerator for 2 months
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I will be sharing with these fabulous parties and blogs: