Skip the store-bought stuff and upgrade to something homemade.
Bobby Flay's rich, tangy barbecue sauce is made with sorghum syrup, which comes from sweet sorghum grass.Grilling experts Cheryl and Bill Jamison add espresso to this sauce to give it a deeply rich, complex flavor. It's delicious with smoked or grilled pork, beef, lamb, or duck.Paul Kirk, a native of Kansas City, Kansas, jokes that this sauce reflects the style of his hometown "because I said so.
" But it also has the characteristic tomato base of Kansas City's classic sauces, unlike the vinegar-based sauces of the Carolinas.Like ketchup in a classic barbecue sauce, the Chinese condiment, hoisin, provides a satisfying contrast of sweet, salty and aromatic flavors.Smoky and sweet, this go-to sauce is made with ingredients you probably already have in your pantry. Toss it with pulled pork or shredded chicken, or spoon it on your favorite burger for a summery upgrade.
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