Serious Eats: Recipes
APL BBQ Sauce
The following recipe is from the May 6 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
No subject will fire up a debate quicker than the topic of barbecue (pun intended). The varieties go on and on—North Carolina, Memphis or Texas, beef versus pork, vinegar, mustard or tomato based sauces—but it all comes down to three important factors: the meat, the heat and the flavoring components. However, any serious barbecuer knows that the best barbecue sauce is the one that you make yourself, and everyone has their own secret ingredients. I'll let you in on the secret ingredients in my sauce (which is pretty great): British all-purpose HP Sauce and a dollop of sriracha. It's an unlikely combination but it does the trick.
Adam Perry Lang knows a thing or two about barbecue and has spent years perfecting his ultimate barbecue sauce recipe. APL BBQ Sauce from Serious Barbecue starts with the classic combination of ketchup, mustard, and vinegar, and adds grated apple and apricot preserves for sweetness. This recipe is meant to be used as a base, so feel free to add your own secret ingredients.