Home-made Barbecue Sauce

It's finally grilling season. We've grilled already this year, but now the weather is more consistently suited to it. This is the second time I made this sauce, which I found on the internet, and which is described as 'Carolina style', meaning that it is mustard and vinegar based. We had it on pork ribs first, and then on chicken breasts and legs. It was good on the ribs, but even better with the chicken.

It's a very simple sauce to make. Start by putting in a medium saucepan: 1 cup yellow mustard, 3/4 cup cider vinegar, 1/2 cup sugar, 1/4 cup brown sugar, 1/4 cup water, 2 tbsp chili powder, 1 tsp ground white pepper, 1 tsp ground black pepper, 1/4 tsp cayenne powder. Mix and bring to a simmer for 30 minutes.

Once the mixture has simmered for 30 minutes, add 1/2 tsp soy sauce, 2 tbsp (1oz) butter and 1 tbsp water. Stir well and simmer 10 minutes more. Your sauce is now ready to use.

To use it on grilled chicken, season your chicken legs and/or breasts with salt and pepper. Place on the hot part of the grill until you get a nice sear (good browning) on the underside, then flip and repeat on the second side. Flip again and brush generously with barbecue sauce. Grill for a few minutes, then flip and brush again. Continue until the chicken is just cooked through (check at the bone with bone-in meat) - white, opaque, and with clear juices. I always cut into the thickest section and check that it is completely done. Remove from the grill and allow the meat to rest for 10 minutes before eating.

Metric Info: 1 cup = 240ml; 1/2 cup = 120ml; 1/4 cup = 60 ml; 3/4 cup = 175ml; 1 oz = 28g.