Southern style BBQ sauce and dry rub

July 9, 2008 12:00:00 AM PDT
Summer is in full swing and so are backyard cookouts! Chef Frank Palmer, grill master at McCovey's Restaurant in Walnut Creek, shares his secrets to adding great southern flavor to your barbeque.

Palmer serves as the Culinary Director of Dudum Sports & Entertainment overseeing 11 restaurants. His menu at McCovey's Restaurant showcases the best southern-style barbeque.

McCovey's BBQ Sauce

Ingredients:

  • 10 ounce Chili Sauce
  • 20 ounce Ketchup
  • 10 ounce Sierra Nevada Pale Ale
  • 2 ounce Molasses
  • 1 ounce Honey
  • 3 ounce Beef Au Jus
  • 1 Tbsp. Gulden's Mustard
  • 1 Tbsp. Worcestershire Sauce
  • 1/2 Tbsp. Tabasco
  • 2 Tbsp. Cider Vinegar
  • 2 Tbsp. Dark Brown Sugar
  • 1 Tbsp. Chili Powder
  • 1 tsp. Paprika
  • 1 tsp. Granulated Garlic
  • 1 tsp. Onion Salt

Method:

Combine all ingredients in a sauce pan and heat to 160 degrees, stirring constantly to avoid scorching. Recipe yields 40 ounces Use within four days.

McCovey's Dry Rub Ingredients:

  • 1/4 Cup Sugar
  • 1 Cup Kosher Salt
  • 1/2 Cup Onion Powder
  • 1/2 Cup Granulated Garlic
  • 1/2 Cup Ground Black Pepper
  • 1/8 Cup Ground Oregano
  • 1/8 Cup Ground Thyme

Method:

Combine all ingredients and coat Ribs, Brisket or Pork Shoulder before cooking.

McCovey's Restaurant
1444 N California Blvd
Walnut Creek, CA 94596
(925) 944-9444


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