This is not — nor will it ever be — a recipe blog. But whenever I want to use this recipe I cannot find it so I am putting it here so that I can always find.
What’s that? Put it in a recipe box, you say? Nah, too easy.
From Rick Bayless, it originally appeared in the June/July 2004 issue of Saveur (No. 76).
Barbecue Spice
Makes about ½ cup
Hickory House [his parent’s barbecue shop] used Cain’s barbecue spice blend, no longer made, as its dry rub. This recipe is author Bayless’s interpretation of that now unobtainable product.
2 large cloves of garlic; peeled adn finely chopped
¼ cup ground chile, such as ancho, New Mexico or guajillo, or paprika
4 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons sugar
2 teaspoons dried oregano, preferably Mexican
1 teaspoon dried thymePut garlic, ground chile, salt, pepper, sugar, oregano and thyme into a small bowl. Stir well, making sure garlic is thoroughly combine. If not using spice mix right away, store in a small clean jar, tightly sealed, in the refrigerator for up to one month.
Hickory House Mild Barbecue Sauce
Makes about 3 cups
This sweet, ketchup-based sauce is typical of the Oklahoma City barbecue style.
2 cups ketchup
⅔ cup dark brown sugar
4 cloves garlic, peeled and finely chopped
¼ cup worcestershire sauce
2–3 tablespoons white or cider vinegar
1–2 teaspoons barbecue spice (see recipe above)
½ teaspoons freshly ground black pepper
SaltPut ketchup, surgar, garlic, ¾ cup water, worcestershire, vinegar, barbecue spice and pepper into a small heavy-bottomed saucepan and stir until well combined. Season to taste with salt., if you like. Simer over medium-low heat, if necessary, to maintain a gentle simmer, for 30 minutes. If not using sauce right away, allow to cool, then store in a clean jar, tightly sealed, in the refrigerator for up to one month.