Barbecue sauce is one of those things that, as Americans, we’ve come to associate with likes of smoked ribs, pulled pork sandwiches, beef brisket, and Lays potato chips—don’t you dare deny it. This sweet and tangy tomato-based sauce is synonymous with summertime eats, a classic addition to any outside grilling get-together, and has even made an appearance on the white t-shirt in one of Tim McGraw’s number one hits…so it’s generally for warm-weather affairs. Right? Wrong.
Since the beginning of time humans have experimented with ways to preserve their food to make it last longer—meat in particular. Using methods like salting, drying, smoking, and brining, prehistoric cooks learned how to save meat and therefore save time and money. But what these methods of preservation did not always conserve was the moisture and flavor of the meat. Thus arose the need for sauces.
Once the time came to eat them, preserved (and particularly dried) meats were often times soaked in liquids, basted over and over again, or smothered in sauce as a way to bring them back to life. But since then these soupy sauces have grown up, matured, and graduated from their former responsibility, replacing their appearance in the chorus line with a supporting role as a condiment.
Today we use condiments for more than just reviving meat or moistening what would otherwise be dry and chewy. The nice thing about condiments is that even though we often use them as almost a topping for something else they can also serve great function as an ingredient, meaning something more than just an afterthought.
It’s almost frightening, the frequency with which we Americans douse barbecue sauce on our food, but it’s even more frightening that the type of sauce tends to be limited to just one familiar tomatoey, vinegary and brown-sugary flavor. The cool thing about barbecue sauce is that since there are so many types and varieties, “barbecue sauce” there are endless possibilities for using it. Which makes it a much more desirable ingredient versus being limited to condiment.
One of our favorite barbecue sauces strays far from what would be considered “normal” in our skewed view of BBQ sauces, but Smoke-Roasted Green Tomato BBQ Sauce is a killer. Similar to “normal” barbecue sauce, the base of this sauce is tomato (albeit green ones) but dissimilarly it has a thinner consistency and a robust smoky flavor.
We like using it as a final ingredient in our famous 2nd Place Chili, or as a sauce to jazz up a pulled chicken sandwich, but there’s almost no limit to what you could do with it.
We’re thinking enchiladas are next…
Chris’s 2nd Place Chili
1 lb. ground beef
1 large yellow onion, diced
1 Tbs. Ancho powder
1 Tbs. Garlic powder
1 Tbs. Onion powder
1 Tbs. Cumin
1 Tbs. Paprika
1 cup flour
1 16 oz. can diced tomato
1 bell pepper, diced
2 quarts Porter Road Butcher beef stock (plus extra, just in case)
2 cups dried kidney beans, soaked overnight
1 bottle Smoke-Roasted Green Tomato BBQ Sauce
Salt and pepper, to taste
- Heat a large pot over medium heat. Add the ground beef and brown, stirring frequently. Using a slotted spoon or spatula, remove beef from pot leaving the drippings, and set aside.
- Add onion to pot and sweat over medium heat, stirring occasionally, until translucent.
- Return browned beef to pot with onions and add Ancho, onion powder, garlic powder, cumin, paprika, salt and pepper, and mix together thoroughly.
- Slowly add in one cup of flour, consistently stirring to incorporate, until mixture is thickened.
- Add in can of tomato, diced pepper, drained beans, and beef stock, and bring to a simmer. Simmer until thick, stirring occasionally, about 30 minutes.
- Finally stir in ½ a bottle of Single Barrel Sauce Company’s Smoke-Roasted Green Tomato Barbecue Sauce (available at either PRB store!) and additionally season with salt and pepper, if necessary.
- Allow chili to simmer for at least another 30 minutes, or until ready to serve. Top with shredded Kenny’s cheddar and a dollop of sour cream, if desired.
Smokey BBQ Chicken Sandwich
1 3-4 lb. Porter Road Butcher Chicken, roasted
1 bottle Smoke-Roasted Green Tomato BBQ Sauce
½ head Green Cabbage, shredded
½ head red cabbage, shredded
1 large carrot, julienned
1 cup apple cider vinegar
1 Tbs. mustard seed
1 tsp. celery seed
2 Tbs. honey
Salt & pepper to taste
1 tsp. your favorite hot sauce
4-6 Bobby John Henry buns (hot dog or hamburger would work)
- Once roast chicken has cooled enough to handle with your hands, remove meat completely from bones and shred. Don’t discard the bones!! Set bones aside to make your own chicken stock on a rainy afternoon 🙂
- Mix together cabbage and carrot in a large bowl. In a separate bowl, whisk together apple cider vinegar, mustard seed, celery seed, honey, salt and pepper. Pour vinegar mixture over cabbage and carrot mixture and toss to combine.
- In a large bowl, mix 1 bottle of BBQ sauce with pulled chicken and, if desired hot sauce. Slowly reheat chicken in a saucepan over very low heat, stirring occasionally.
- Butter the inside and outside of bun and toast in the oven until golden. Once toasty, pile on the BBQ chicken and top with slaw. Serve immediately and enjoy!