“If you’re a one-note sauce, you’re a loser,” says barbecue competition winner and caterer Tracy Mescha, who originally developed the ultra-complex BBQPHX sauce to compete in Kansas City Barbeque Society-sanctioned competitions in 2009.
Mescha arrived at the winning combination after a good five months of trial and error, looking for that perfect storm of tang, sweet and spice. Take a gander at the ingredient list, and it’s easy to see why the condiment isn’t a one-note pony. The tomato-based sauce includes a lengthy list of spices and flavorings, including apricot jam, honey, jalapeño and plenty of garlic.
Available at small, specialty butcher shops (Hobe Meats, The Bull Market, Butcher Bob’s) and the grill store Brooksies, BBQPHX sauce ($8) is best used near the end of grilling so it doesn’t burn. Brush it on grilled chicken and pork the last 10 minutes of cooking for a beautiful, honey-glazed finish. “Good barbecue doesn’t win competitions – mind-blowing, amazing barbecue wins,” Mescha says. “You have to make an impact with one bite, so I knew I had to create a sassy sauce.”
BBQPHX Barbecue Sauce
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