Did you know that May is National Barbecue Month? It appears that there is a national something day or month for just about anything - and food is no exception; in fact food gets more recognition and is celebrated just about every day of the year.
When I discovered it was national barbecue month I had to make my original Deep River Provisions® Barbecue Sauce to celebrate. Recently I created another barbecue sauce, Great Northern Barbecue Sauce which is different from this one despite the fact they are both a tomato based sauce. This original barbecue sauce has a bit more of a kick to it and gains a little more heat as it rests. If you like really super hot, just ramp up on the amount of cayenne pepper and if you don't like as much heat, cut back on it.
For dinner we grilled up some delicious kielbasa and I made up a small bowl of red potato salad. It just seemed fitting that since it was the first really hot day of the season that we should feast upon potato salad and a grilled meat of some sort and dine on what I call our "Lido Deck".
The "Lido Deck" is actually our front porch. It wraps around the front of the house and it really isn't very wide, however there is room enough for a small table and two chairs. I named it that many years ago after I had to close my restaurant and go back to work full time for someone else. It was my way of bringing some fun into our daily lives. Friday became the day I sometimes would go all out and do a themed dinner complete with blender drinks and any kind of decorations I could afford to pull it off.
Not long ago I wanted to bring the "Lido Deck" idea back to life and that's when I found this great set of inexpensive plastic plates and bowls at Home Goods. They are the perfect barbecue type dinner plate.
The great thing about this barbecue sauce or the Great Northern Barbecue Sauce is that you can make the sauce days in advance. Once made, put in a sealed container and refrigerate until ready for use.
- 1 ring kielbasa
- 1 1/2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/2 sweet onion - finely diced
- 1/3 cup light brown sugar
- 3 tbsp. Worcestershire sauce
- 2 tbsp. olive oil (or any oil)
- 1 tbsp. chili powder
- 2 garlic cloves minced
- 1 tsp. granulated garlic
- 1/4 tsp. cayenne pepper - more to taste
- Pinch of salt
- Add the olive oil to a sauce pot and then the onions. Cook until the onions begin to soften then add in the garlic and stir. Cook for 1-2 minutes and add in the rest of the ingredients. Stir and cook uncovered for about 20 minutes. Remove from the heat.
- Take the kielbasa and split open lengthwise. On the outdoor grill over 300 - 350 degree heat, grill the kielbasa to a nice brown. Baste with the barbecue sauce and grill for 1-2 minutes more and turn over and do the same for the other side. If you don't have an outdoor grill do this on an indoor grill pan or a frying pan.
- Slice the kielbasa on the bias (looks better for presentation) into 1/2" thick pieces. You are ready to serve. Serve hot or at room temperature.
Refrigerate any unused barbecue sauce in an air tight container and it will keep well for a month, possibly longer.