BBQ at a Wine Festival?

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You bet!  And it's not just any BBQ either.  Try award winning barbecue from celebrated chef Andy Husbands.  Husbands, who owns several great restaurants in the Boston area stopped by Tonia's Kitchen to talk about what he'll be doing at the Boston Wine Expo, happening February 18-19 at the Seaport Hotel. Andy told Tonia he's featuring brisket with a special BBQ sauce, to herald the opening of his new restaurant, The Smoke Shop.  Traditionally, brisket is one of the hardest cuts of meat to

work with, and Andy wants to show you how to do it right.  And, he adds, his sauce is simply the boss.  Husbands told Tonia his homemade sauce is really better than anything you can buy in the store.  Follow the recipe and decide for yourself.  Then go see Andy at the Expo and tell him if you agree!

4 cups brown sugar
11/2 cups cider vinegar
1/2 cup Worcestershire sauce

1 tablespoon dried thyme
1 tablespoon ground mustard
1 tablespoon garlic powder
1 tablespoon ground cumin

11/2 teaspoons Szechuan peppercorns, freshly ground
11/2 teaspoons white pepper corns

11/2 teaspoons chipotle or cayenne pepper

4 cups ketchup

1/2 cup light corn syrup

2 tablespoons IQUE Dry Rub, or your favorite BBQ rub

In a medium-size saucepan over medium-high heat, make the gastrique by bringing the brown sugar, cider vinegar, and Worcestershire sauce to a gentle boil. 

Add the thyme, mustard, garlic powder, cumin, ground Szechuan peppercorns, ground white pepper, chipotle. Lower heat and simmer for 3 minutes.

Stir in ketchup and corn syrup, return to stove, and simmer over low heat for 15 minutes. Remove from heat and add IQUE Dry Rub. Cool and store in refrigerator, preferably in squeeze bottles, for up to 1 month

Yield: About 2 quarts