Are you getting ready for Father’s Day on June 15? Onething that won’t change is that grilling out is the perfect way to celebrate Father’s Day. Not only will it be smack dab in the middle of prime grilling season, it is also a tried and true fact that most Father’s are pretty skilled at outdoor cooking.
So, I have a couple of recipes for you. One comes from generations back in my father’s wife’s family in Southern Georgia. It’s a thin sauce called Hot Moppin’ that you spoon over pulled pork or beef. Holy cow, it’s good!
• 1-teaspoon Black Pepper
• ½-teaspoon Salt
• 1-teaspoon Chipped Red Pepper
• 1-teaspoon Dry Mustard
• 1-teaspoon Yellow Prepared Mustard
• ½-teaspoon Sugar
• ½-cup vinegar
• ½-stick Margarine
Can add more red pepper to taste if desired.
Stir continually until a rolling boil. Use on Pork or beef as a vinegar based barbecue sauce.
This second recipe is something I love to whip up to use on the grill. It is also great spooned over pulled meats, but keep in mind that ketchup and the molasses is going to caramelize on the grill, and that’s half the divinity of BBQ.
Tangy Sweet Balsamic Barbeque Sauce
• In a 2-quart pan, combine
• 1 cup ketchup
• 3/4 cup balsamic vinegar
• 1/3 cup firmly packed brown sugar
• 1/4 cup dark molasses
• 1 tablespoon Worcestershire
• 1 teaspoon garlic
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Simmer, uncovered, over medium-low heat, stirring occasionally, until mixture is reduced to about 2 cups, 12 to 15 minutes. Best warm or at room temperature. Makes 2 cups.