Back in Arkansas, when I was a little boy, my family taught me the secret to genuine “old style” bar-b-que flavor.
I can still smell that old hickory wood smoke coming from the bar-b-que pit. That’s where we roasted our pigs, four feet deep in the ground. And three days later, when we knew the pig was perfectly tender, we’d tie strips of sheets to long sticks and mop that pig with the family sauce.
What memories. Folks coming from miles around just for a taste, people laughing everybody having a great time. And who could forget that wonderful old-style flavor. Unlike the super-sugary sauces of today, this was tangy. Thick enough to stick to the meat, but runny enough to drip on your fingers.
I missed that sauce so much, I re-created it here in Minnesota. I shared it for years at the Bar-B-Que restaurant in St. Paul and now you can use it right in your own home. As always, a percentage of the proceeds support the Youth College Fund.
I’ve loved watching family and friends enjoy this unique, old-style flavor and I just know you’ll enjoy it too.
Luches Hamilton