Peace, Love & BBQ
My shelves have enough BBQ books to start a small library. Ray Lampe’s Big-Time Barbeque Cookbook
Peace, Love & BBQ is not just another BBQ cookbook. It tells the rich history of modern BBQ building through the last 20-30 years. It often reads like a BBQ autobiography of Mike Mills and Amy Mills Tunnicliffe. The forward is written by Danny Meyer, creator of Blue Smoke BBQ in New York City.
During my first night with the Peace, Love & BBQ book I made the Apple City BBQ Sauce. You’ll see by the recipe that they don’t call it Apple City BBQ Sauce for nothing. I’m not a big fan of Green Peppers or chunky sauce, so I made my own modifications.
- 1 C. Ketchup
- 2/3 C. Seasoned Rice Vinegar
- 1/2 C. Apple Juice or Cider
- 1/4 C. Apple Cider Vinegar
- 1/2 C. Packed Brown Sugar
- 1/4 C. Soy Sauce or Worcestershire sauce
- 2 tsp. Prepared Yellow Mustard
- 1 tsp. Onion Powder
- 3/4 tsp. Garlic Powder
- 1/4 tsp. Ground White Pepper
- 1/4 tsp. Cayenne
Combine all the above ingredients and bring to boil over medium-high heat. Stir in the following and simmer for 10-15 minutes. Be sure to stir occasionally so your sugars don’t burn.
- 1/3 C. Bacon Bits, ground in a spice grinder
- 1/3 C. Apple Sauce
The original recipe called for grated onion instead of onion powder, grated apple instead of apple sauce, and grated bell pepper. Not a fan of chunky sauce, I made my own substitutions. The sauce is tangy with the vinegar, but not overpowering. There’s not a lot of raw sugar with only a 1/2 cup of brown sugar. With the trend of sweet BBQ these days, this was a nice finishing sauce without going to the other extreme from sweet to sour.
