Give this delectable BBQ sauce a try
Tony Gemignani
World-champion Pizzaiolo and Pizzeria Owner
Last month I discussed my hesitation to add a BBQ Chicken pizza to the menu in my San Francisco restaurant. But I finally put my own twist on one and threw caution to the wind. Now, I want to help you step yours up a bit.
How?
Well, most of us buy pre-made barbecue sauces. That’s because a lot of people in the pizza industry don’t realize how easy it is to make their own. So this month I want to give you a great recipe. I added a few different options, such as Bourbon or St. Germain Liqueur, so that you can experiment and really make this your own. This barbecue sauce, by the way, is great not only on a pizza but with wings, steaks, burgers and fries.
I’m also adding other options to sweeten your BBQ sauce. Honey, agave nectar, grape jelly or something I have been playing with a lot lately — sorghum — are all great options. Some of the best sweet sorghum syrup is from Kentucky and Tennessee. It’s also found in Iowa and Minnesota, however. Sorghum, for those who don’t know, is a broad leaf plant that looks like corn and is made into a sweet syrup. It’s very high in potassium and antioxidants. You will see how popular sorghum will be in the next couple years, both in food and in cocktails. So jump on the bandwagon now!
Enjoy!
RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. Send questions via Twitter @PizzaToday, Facebook (search: Pizza Today) or e-mail jwhite@www.pizzatoday.com and we’ll pass the best ones on to Tony.
