The Best in Mosquito Elimination


Getting Saucy with Barbecue

I can’t believe that I’m already starting to plan our Fourth of July barbecue… Making the guest list, brainstorming menu ideas, digging out decorations. Where does the time go? In just a week, we’ll be watching fireworks—and I’m excited.

As a native of Goldsboro in Eastern North Carolina, I take my barbecue very seriously. In fact, the same can be said of Southerners in general: barbecue is a matter of great pride and tradition. If you’re from the region you know—there are totally different barbecue methods, sauces and preferences almost everywhere you go. These styles even divide my home state! If you live east of Raleigh, you cook the entire pig (as opposed to just certain parts) and douse it in a vinegar-based sauce that’s thin—almost watery—especially compared to local sauces like Maull’s, a St. Louis favorite.

Given my roots and my region’s love of barbecue, you can imagine how tickled I was to read that  Garden & Gun magazine decided that Goldsboro’s own  Wilber’s Barbecue has the best barbecue sauce! I enjoy eating at Wilber’s whenever I’m back in town, and I agree with Garden & Gun—Wilber’s is the best. To satisfy my cravings here in St. Louis, I make my own sauce (Courtesy of Lori):

2 quarts cider vinegar

1/4 cup salt

2 tablespoons cayenne pepper

3 tablespoons red pepper flakes

1 cup light brown sugar

1 tablespoon hot pepper sauce

In a large bowl mix all of the ingredients together and stir until the salt and brown sugar dissolve. Cover and let stand 3 hours before using as a basting sauce or serving on pork.

Garden & Run also ran a brief article on sauces in the South: “The Sauce Question.” It’s worth checking out if you want to know more about the different types.

Are you barbecuing for the Fourth of July? Do you make your own sauce? If so, please share your ideas and recipes in the comments section below. I’d love to hear from you! And if you don’t yet use  Mosquito Squad of Greater St. Louis, consider trying us now for a mosquito-free Fourth of July.

Happy barbecuing!

BUG BYTE: June 27-July 1 is National Mosquito Control Awareness Week. This is extremely timely since St. Louis County Vector Control has found West Nile Virus in mosquitoes in Clayton, Richmond Heights, Mehlville, Hanley Hills, Manchester, Florissant and Lemay already this season. 

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3 Responses to 'Getting Saucy with Barbecue'

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  1. Beth Lochmoeller said,

    After reading your recipe you really need to try Barney’s BBQ on Manchester Road west of Clarkson. My friend Trent Toone has operated it for 25+ years. They make their own charcoal and BBQ over an open pit. Their sauce sounds much like what you are used too!!! It would be a fun night to take the kids and meet out there! They are only open from Memorial Day weekend to Labor Day weekend on Fridays, Saturdays, and Sundays! BTW we have been enjoying lots of flashlight tag over here thanks to Mosquito Squad!!!

  2. Marelle Wallace said,

    Cannot wait to make it!! Thanks for sharing. Dutch people do not know much about BBQ sauce so I think my friends and family over there will be very happy with the recipe also. (and I do not have to carry bbq sauce in my suitcase for them anymore!) Thanks again!

  3. janegwalker said,

    Martha! I love this! I’m so glad you added a recipe for BBQ sauce; I needed one!


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