You won’t find 15 varieties of barbeque sauce vying for your taste buds at Back Country Bar-B-Que. The 23-year-old restaurant (on Greenville Avenue for 10 years) stands by the original thick, ketchup-based sauce developed over the years.
A barbeque tip: The restaurant serves its smoked meats with the sauce on the side, allowing customers to get as much or as little as they want.
“With real barbeque, you don’t have to sauce your products,” says restaurant owner Frank Hart. “When the meat doesn’t have the flavor already, some people try to disguise it with the sauce.”
“That’s a big difference between really true barbeque and meat with barbeque sauce.” Hart experimented with the spices and proportions to cut his recipe down to a more manageable size for home use.
“I don’t think anyone wants 10 gallons of sauce at home.”
BACK COUNTRY BARBEQUE SAUCE
16 oz. Heinz ketchup
12 oz. Water
½ tsp. Salt
½ tsp. Black pepper
½ tsp. Cayenne pepper
½ tsp. Granulated garlic
1 tsp. Tabasco sauce
1 tsp. Mustard (French’s)
2 tbl. Brown sugar
2 tbl. Worcestershire sauce
1 tbl. Lemon juice
1 tbl. Liquid smoke
Comine ingredients in a saucepan. While stirring constantly, bring to a boil. Reduce heat and let simmer 15-20 minutes. Refrigerate leftovers. Makes approximately 3 ½ cups.
