BBQ varies from region to region, here's an investigative look at how those unique flavors were built over centuries of America immigration!
Thick, dark, tomato based, sweet, and tangy. This is by far the most popular of the many varieties of bbq sauce around the country. This sauce owes its pedigree to Memphis' location along the Mississippi River.
From 1730 into the 1750s South Carolina recruited and paid ocean passage for thousands of German families. These settlers brought with them some of their favorite tastes from home, namely mustard.
Think of this as the ur-bbq sauce. When English colonists arrived in America and settled near Roanoke they brought with them some of their tastes from home. Early British cooking reveals a penchant for tart flavors, and this sauce does not disappoint in that category.
As the new year dawns it might be best to consume a few lucky foods (whether or not you believe in that sort of stuff). Collard greens, marzipan pigs, and pickled herring all play a part in international traditions, learn how!
Let’s start the new year on good footing, yes? For centuries we’ve found fortune and favor in the foods we eat, interpreting shapes, and colors to portend success and harmony. Many countries, and indeed, cities, have their own traditions and today I will investigate three of my favorite
Don't wait for the summer to start grilling. Invest in a cast iron griddle/grill pan and you'll be set through the colder months of the year. I brined the pork loin in whole grain mustard and garlic to infuse it with flavor before slapping it on the hot grill. The final product is perfectly seasoned, charred on the outside, and juicy in the middle (just where it counts).
- 1/4 cup Water
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Whole Grain Mustard
- 1/2 tablespoon Salt
- 1/2 tablespoon Honey
- 3 smashed Garlic Cloves
- 1 to 1.5 pounds Pork Loin
- In a small bowl combine all ingredients, except for the pork. Whisk together until everything is combined.
- Trim the silver skin from the pork loin, then place it in a sealable plastic bag.
- Pour the brine into the bag with the pork, then seal it and put it in the refrigerator. Leave it for at least a few hours, and not more than 36 hours (the brine can make it too salty).
- Let the pork come to room temperature before grilling. Heat a cast iron grill over medium-high flames.
- Grill the pork for 8-10 minutes per side, covering it with a larger roasting pan or domed lid while it cooks on the cast iron. Don't move it around while it grills on each side, let the pork get nice charred grill marks. Cook the loin until a meat thermometer inserted into the center reads ~145 degrees, about 40-50 minutes.
- Remove the pork from the grill and let it rest for 5 minutes before slicing.
While the pork is grilling, make use of the leftover brine by incorporating it into a sauce for the finished dish.
- 1 quart Chopped tomatoes
- 1 Yellow Onion, sliced thinly
- 1/2 cup Brine from above (after the pork is on the grill)
- All Garlic Cloves from above Brine
- 1/4 cup Balsamic Vinegar
- In a small sauté pan, combine all ingredients.
- Simmer for at least 30 minutes, until the onions are tender and the sauce is slightly thickened.