The Turn Podcast Episode 85
What goes better together than BBQ and summertime? In this RealFood F&B Special Edition episode, Julia and Kris are joined by Ed Doyle and special guest Andy Husbands for a fun chat and best kept secrets for creating world-class BBQ. Andy is the Owner and Pitmaster of The Smoke Shop BBQ, with six locations in the Boston area, and author of six cookbooks, including Backyard BBQ and Pitmaster(over 100,000 copies sold).
For Feedback, questions, or show ideas reach out to Julia Kelly at jkelly@troon.com
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The BBQ Glaze
You can make this glaze with maple syrup, cane sugar, honey, sorghum, or molasses depending on what your are cooking with. We also like to add roasted spicy hot peppers to the mix. About a tablespoon (11 g) of minced charred peppers will give your sauce a unique – and hot – flavor. Jalapenos to habaneros, choose the spiciness you like.
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 5 cups (1.3 kg)
Ingredients
- 1 cup (22 g) packed light brown sugar
- 1 cup (340 g) honey or (235 ml) maple syrup
- 1/2 cup (120 ml) apple cider vinegar
- 1 teaspoon mustard seed
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon cumin seeds, toasted and grounded
- 1 teaspoon kosher salt
- 2 cups (480 g) ketchup
- 2 tablespoons (22 g) yellow mustard
- 2 tablespoons (28 ml) Worcestershire sauce
- 2 teaspoons fermented chili sauce
Method
Combine the brown sugar, honey or maple syrup, vinegar, and spices in a small saucepan over medium high heat. Bring it to a boil, stirring occasionally, and then lower the hear to medium and simmer for 3 minutes.
Add the ketchup, mustard, Worcestershire sauce, and fermented chili sauce and mix well. Simmer, stirring occasional, for 5 minutes more.
Cool to room temperature and pour off into three pint-sized (475 ml) Mason jars.
Storage
Refrigerate, tightly covered, for up to 2 months
Andy Husbands
Pitmaster, owner, Author
The Smoke Shop BBQ
Restaurant & Caterer
andy@andyhusbands.com
www.thesmokeshipbbq.com
Kendall Sq. Seaport, Assembly Row, Harvard Sq, Hub Hall
