We have already heard about BBQ on the blog before, but this is a new vinegar-based sauce that we have recently fallen in love with. Growing up in NC, Blair was surrounded by good BBQ, one famous place nearby where he grew up was Allen & Son BBQ. Awhile back, I had received my Food Network magazine which had a special section on different states and their specialty in BBQ. Allen & Son was featured and I was excited to share the news with Blair. The recipe is highly guarded by the owners, but the test kitchens decided to try to replicate the magic of this sauce. We actually had this back on the 4th of July, it has been waiting around a long time to be shared! I’ve never eaten at Allen & Son, but Blair swears it tastes just like it. There is an interesting approach to this sauce since you infuse it with bacon, if that doesn’t get your attention, then I am not sure what will. The level of heat can be adjusted to meet your needs, we thought the way it was listed below was just enough. I have also linked below how we cook our pork base. So whether you have had Allen & Son BBQ or not, trust me when I say this stuff is gooooood.
Allen & Son BBQ Sauce
Pulled Pork Base- using the method seen here
4 ounces applewood-smoked bacon (in one piece), cut into large chunks
3/4 cup beef stock or broth
1 1/2 cups apple cider vinegar
1/2 cup white vinegar
1/4 cup packed dark brown sugar
1/4 cup ketchup
2 teaspoons red pepper flakes
1 teaspoon chipotle chile powder
1 tablespoon Kosher salt
What you’ll do:
Combine all of the ingredients in a medium saucepan, stir to combine. Bring the mixture to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat and set aside to allow the flavors to develop, this will take about 20 minutes. Remove the bacon using a slotted spoon. Reheat the sauce prior to serving.
Source: Food Network Magazine, June 2012