The sauce plays the sweetness of Cherry Coke and cherry preserves against the tartness of red wine vinegar.
Total Time: 1 hr 35 min Prep Time: 1 hr 25 min Cook Time: 10 min
First there was mustard. For that tangy yellow condiment we can thank the culinary wizards in Dijon, France, who whipped up the first batch of ground mustard seeds mixed with wine, vinegar, and spices about 800 years ago.
Then there was ketchup. About 300 years ago European explorers developed a taste for a thin fermented fish sauce in Asia called kêtsiap. They brought it back to Europe and adapted it to eventually include tomatoes.
And now we have barbecue sauce, a more modern American idea that is slowly becoming a contender for our favorite burger condiment. I know this because I spent the past year doing research for “Weber’s Big Book of Burgers” and saw many barbecue sauces of all types showing up in gourmet burger restaurants and backyard bashes. The sauce in recipe below (from the book) plays the sweetness of Cherry Coke and cherry preserves against the tartness of red wine vinegar. I hope you will try it and decide for yourself if barbecue sauce belongs on your burger.
Jamie Purviance is one of America's top grilling experts and Weber’s Culinary Director. Since graduating from Stanford University and Culinary Institute of America (with high honors), he has written more than a dozen cookbooks and contributed to many national magazines. His most recent book is “Weber’s Big Book of Burgers.” His other books include “Weber’s Way to Grill” (a James Beard Award finalist), “Weber’s Smoke,” and “Weber’s New Real Grilling” – all New York Times best sellers. Follow Purviance on Twitter @jamieperviance or on Facebook.
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