12 Bones Smokehouse by Bryan King

Author:Bryan King
Language: eng
Format: epub
Publisher: MBI
Published: 2015-02-04T16:00:00+00:00

This is the type of sauce that gives the barbecue purists fits, but it has humble origins, even if it ended up being kind of a big deal.

Our original owner, Tom, once made this sauce for a dinner party at his own house, and everyone loved it, even though it’s about as far from authentic as you get. However, when 12 Bones first opened, the barbecue aficionados turned their collective noses up at this spicy-sweet concoction.

Then, in 2007, this recipe won Good Morning America’s Best Bite Contest. That changed everything. “All of a sudden, it was accepted,” laughs Tom. “People who tried it loved it, but it was tough convincing people that they needed to give it a try in the first place.”

This sauce starts out sweet, but the finish is all chipotle. And the rich, smoky flavor ripens the longer you leave the sauce in the bottle. If you don’t open it for at least a year, the smoke intensifies even further.

In a food processor or a blender, puree the berries and the chipotles. Then transfer the berry mixture to a saucepan, and add the remaining ingredients. Simmer this mixture over low heat for 30 minutes, stirring occasionally. Remove the sauce from the heat and cool.

The finished and cooled sauce can be stored in an airtight container in the refrigerator for up to a month.

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