My husband hails from a small town in Oklahoma, Muskogee.
He’s an Okie from Muskogee. Actually he
was born in OKC so he’s not, but it’s easier to just say he is…. Besides the
people who ask are already singing the Merle Haggard song anyway.
In Muskogee (especially when we first started dating) you
had three main options for restaurants: Pizza, Mexican, or BBQ.
Growing up in “Damn Yankee” territory according to Josh’s
Grandfather, I really never ate BBQ. Sure it was around and I tried it, but
maybe only a handful of times. Fried okra? Never even knew it existed. That’s a
sad, sad thing.
The Luton’s are regulars at their BBQ restaurant of choice,
Mahylon’s. Or according to Josh’s dad…. The Mahylon… to go along with The
Walmart…. It’s a John David thing. Go with it.
I would say my experience at Mahylon’s is where BBQ found a
way into my food-world-heart. It wasn’t head over heels, love at first sight-
other than fried okra; that was an instant love affair- but I have grown to
We have your run of the mill Weber grill, and it has served
us well. But when things turned from “yum” to “that’s the best ____ I’ve ever
had!” is when we found AmazingRibs.com.
AmazingRibs.com is where Josh has learned every trick,
technique and recipe to making “the best of” whatever we were making.
BBQ Sauce? CHECK!
Smoked Thanksgiving Turkey? CHECK! CHECK! CHECK! BEST.
TURKEY. EVER. Seriously, go forth and smoke your turkey.
I contacted Meathead to get permission to share one of his
BBQ sauces with you. He agreed under one
condition… I need to send him a Strawberry Rhubarb Tart and sing the praises of
Well Meathead, FA LA LA LA LA!!! We love AmazingRibs.com! This
is hands-down my favorite BBQ sauce. We keep an embarrassing large container in
our fridge at all times.
So for this Thanksgiving go check out AmazingRibs.com. You
won’t be disappointed.
And if I find a way of sending a tart in the mail with it
arriving in one piece and not costing a hundred bucks… Meathead, it’ll be
headed your way!
2 tablespoons American chili powder
1 teaspoon ground black pepper
1 teaspoon table salt
2 cups ketchup
1/2 cup yellow ballpark-style mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 cup honey
1 teaspoon hot sauce
1 cup dark brown sugar (you can use light brown sugar if that’s all you
3 tablespoons vegetable oil
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced
1) In a small bowl, mix the American chili powder, black
pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar,
Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown
sugar. Mix them, but you don’t have to mix thoroughly.
2) Over medium heat, warm the oil in a large saucepan. Add
the onions and sauté until limp and translucent, about 5 minutes. Crush the
garlic, add it, and cook for another minute. Add the dry spices and stir for
about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients.
Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
3) Taste and adjust. Add more of anything that you want a
little bit at a time. It may taste a bit vinegary at first, but that will be
less obvious when you use it. Remember, it is going on meat and will be cooked
once again. Strain it if you don’t want the chunks of onion and garlic. I
prefer leaving them in. They give the sauce a home-made texture. You can use it
immediately, but I think it’s better when aged overnight. You can store it into
clean bottles in the refrigerator for a month or two. (Jill note: we decided to
keep the onions in, but blended it all to have a smooth texture)