Part III: The All-Important Sauce Story in Visual Studio .NET

Drawing EAN-13 in Visual Studio .NET Part III: The All-Important Sauce Story

This style of sauce meets the original standards for barbecue sauce to simply tenderize and flavor the meat Schneider s version sticks with Eastern Carolina traditions Preparation time: 5 minutes Cooking time: 15 minutes Yield: About 1 cup

2 teaspoon ground black pepper 1 tablespoon dark brown sugar (optional)

1 In a small saucepan, combine all ingredients and mix 2 Simmer over low heat for 10 minutes Remove from heat; cool Note: Use this sauce as a baste over pork during smoking and as a dipping

This type of sauce starts off the same as its cousin out east, Schneider says, but may bring ketchup and molasses into the mix Preparation time: 5 minutes Cooking time: 20 minutes Yield: About 11 2 cups

2 teaspoon ground black pepper 2 teaspoon dry ground mustard 1 tablespoon dark brown sugar 1 tablespoon Worcestershire sauce

1 In a medium saucepan, combine all ingredients and mix 2 Simmer over low heat for 10 to 15 minutes Remove from heat; cool

Given the prevalence of thick, tomato-based sauces on grocery shelves and in barbecue joints around the country, it s no surprise that the recipes in this section contain several versions that fit in that category Little tweaks may have a ripple effect in a sauce, pulling out flavors you never knew were there, so within the tomato-based category lies a great deal of room for variation And you re always welcome to modify at will Think bourbon belongs in every sauce I wouldn t argue Like it heavy on mustard Fire at will

You can t beat a classic Or so says John Webb of the Up-in-Smoke team, who confesses that no matter how much he experiments, he always comes back to this basic sauce, which he uses with the Up in Smoke mop sauce you find in 10 Preparation time: 5 minutes Cooking time: 15 to 30 minutes Yield: About 2 cups

2 teaspoons chili powder 4 heaping tablespoons dark brown sugar 1 tablespoon salt 1 tablespoon red pepper flakes 1 tablespoon molasses

1 tablespoon dried onions 1 cup apple cider 2 3 cup apple cider vinegar 1 2 cup ketchup 1 2 small red onion, chopped fine

1 In a medium saucepan, combine all ingredients and bring to a slow boil 2 Continue boiling 15 minutes, or until sauce thickens Remove from heat;

Note: The sauce thickens further when you store it overnight in the fridge Variation: Saut 3 minced garlic cloves in 1 tablespoon butter until caramelized

Add 1 2 cup red wine and simmer to reduce the wine to a couple tablespoons Follow instructions for original sauce, reducing vinegar by 1 3 cup

Maple syrup and minced chipotle peppers give Paul Kirk s recipe a smokysweet punch Preparation time: 10 minutes Cooking time: 30 minutes Yield: About 21 2 cups

1 tablespoon canola oil 1 cup minced onion 2 large garlic cloves, pressed 1 cup canned chicken broth 1 cup ketchup 1 4 cup real maple syrup

1 tablespoon minced chipotle pepper (canned in adobo sauce) 1 teaspoon sea salt 1 2 teaspoon fresh ground black pepper 1 2 teaspoon allspice

1 In a large saucepan, heat the oil and saut the onion over medium heat for 2 Stir in garlic and saut 2 minutes 3 Add remaining ingredients and bring to a boil 4 Reduce heat and simmer 15 minutes, or until thickened 5 Remove from heat and let cool 6 Optional: Pour into food processor or blender and puree until smooth

Chipotle peppers are a natural fit for barbecue because they have a similar provenance Because jalepe o peppers rot quickly, they were smoked as a preservation method The result is called a chipotle pepper You can buy whole chipotle peppers; a chipotle powder also is available (It shows up in some of the recipes in this book) The kind of chipotle you want for Paul Kirk s Chipotle-Maple Barbeque Sauce is the kind you find in cans with adobo sauce These chipotles have been stewed in adobo, a sauce made from tomatoes, garlic, vinegar, a bunch of other chiles, and cinnamon, among other seasonings