Everyday BBQ

You need smell-o-vision.

For a closet foodie like me, there is one dish that has always eluded me--barbecue. There’s a lot of debate about the best kind of barbecue sauce. Some like it hot. Some like it smoky. Some like it dark and sticky.

For certain regions in the U.S., barbecue is a serious business. In Texas, beef reigns supreme while in the Carolinas the pig is king. Memphis and Kansas City round out the Southern and Western flavors of smokiness, sweetness, and tang. Some regions prefer wood smoking; others dry rubs. Either way, it makes your kitchen smell incredible!

I’ve tried them all and the one barbecue sauce I just happen to love is Carolina barbecue sauce. It’s lighter in color—almost red, actually—and vinegary. It’s not smoky, but it doesn’t need to be. The tang from the vinegar gives it just the right bite.

Ah...Virgil's...

(Incidentally, one of my favorite restaurants is Virgil’s Real Barbecue in New York City not far from Times Square. They make a Carolina pulled pork sandwich that you would sell your own children just to have on your plate!)

I often go with pulled pork slow roasted after marinating it for a few hours. But this time, I went with chicken thighs—mainly because I happened to have them on hand. Frankly, this is how I make most of my culinary decisions. 

For my Carolina sauce, I took a few recipes, found the ingredients I liked the best, and combined them. The key is to have a good balance of vinegar to brown sugar. But make it ahead of time and then let it sit. Let the flavors get to know each other a little better.

In a bowl, combine:

1 ½ cups of cider vinegar

¾ cup of ketchup

2 T of brown sugar

2 tsp of Worcestershire sauce

1 tsp Kosher salt

½ tsp of dried crushed red pepper

Cracked black pepper to taste

I browned the thighs in a little olive oil first with salt and pepper and then set them aside. Pouring in the sauce, I let it simmer down. The consistency should get a thicker viscosity—a little like motor oil. Placing the thighs back in the mixture, I let them get cozy for another 20 minutes or so.

What you serve your barbecue with is up to you. I happened to make this meal with polenta and sautéed broccoli in garlic and oil. Next time, I might choose to pair it with an easy veg slaw and soft dinner rolls. But when all you want to do is dig in, who really cares what the sides are?