This recipe is one I came up with to copy-cat the stew served in Zeb's BBQ in Northeastern Georgia. More likely barbecue seeped north as part of the Great Northern Migration and found its acolytes in city neighborhoods hidden around the corner from the suburbs of my youth. 317 were here. In Texas, as I said, it was one thing — smoked brisket – with hundreds of variables ranging from the heat of the fire to the minerals in the water where the steers once roamed and detectible only by True Believers with convictions of a biblical strength. whisk together ketchup, light brown sugar, white wine vinegar, worcestershire sauce, and paprika. 2 ounces (50g / 4TBS) unsalted butter or margarine, Lots of finely ground black pepper (something between 1 tsp and 1 TBSP), 1 tsp Sriracha Sauce (or 1/4-1/2 tsp Tabasco). Drain the tofu by putting on a plate and weighing it down with a couple of heavy cans or a bag of flour. I’m pretty sure Zeb’s doesn’t put lemon juice in their sauce, but I like it here. Steamed from hot fries and snuggled up to the ribs soaking up all the sauce. Before I was a vegetarian — and, OK, once or twice since, mea culpa — whenever I went home for a visit, a pilgrimage to Zeb’s was a must. You could also use Liquid Smoke, which comes in hickory flavour. I hear they make barbecue in Texas. Change ), You are commenting using your Twitter account. View the menu for Zeb's BBQ and restaurants in Danielsville, GA. See restaurant menus, reviews, hours, photos, maps and directions. There had been a seismic shift in the meaning of barbecue when I returned to the Midwest to raise my family. It could be a Greek immigrant couple who lives down the street and invites the neighborhood over for the smoky kababs rubbed with the minty-oregano that was carried in suitcases to the United States. I favor the more liquidy/vinegar sauces myself, but it's very easy to over do it with Zeb's since the sauce like to separate letting the strong pepper and spices sink to the bottom. Spice was reserved for vacations south of the Mason Dixon line. See Disclosure The. Change ). It also adds a bit of saucy texture. Barbecue sauce is a liquid condiment made from tomato purée, mustard, vinegar, brown sugar and spices. Option 1: take the tofu out of the fridge wipe off the excess salt, and grate it on the coarse side of a box grater. Zeb's typically has one sauce and it sits in the vinegar camp of the BBQ sauce world. 2 teaspoons liquid smoke There are some obvious challenges to creating a vegetarian version of something as decidedly carnivorous as pulled pork. So here in the Midwest, the Greeks brought lamb, the Serbs brought kabobs, and the Mexicans brought goat. It did not race north on the back of a shiny four-wheel drive monster truck to serve baked potatoes stuffed with tepid flavorless pork on Fridays at rural high school football games. Universe. In Kansas City, you typically get a thick tomato-based … Pulled pork reaches its Platonic Ideal at Zeb Dean Barbecue in Danielsville, Georgia. It is somewhat old-fashioned when compared to popular sauces of today, which generally follow the Kansas City style.Texas-style barbecue sauce is thinner and less sweet. The place billowed smoke. Zebb’s personal favorite: baby back ribs basted with Uncle Matty’s family recipe for sauce. 1 cup sugar Another challenge for vegetarian barbecue is Worcester Sauce. Now, for Southerners, barbecue is a very personal thing. You’d get one of those plastic, divided plastic school lunch plates with pulled pork, stew (scraps and burnt end of pulled pork that were chopped and stewed with sweet corn, onion and other stuff), coleslaw, and a slice or two of squishy white bread. Barbecue is an easy and economical way to feed a crowd and smoking a primal cut is a great way to rationalize drinking beer for twelve hours. Some of us choose to look the other way, or pretend we didn’t read the ingredients. C.B. It has an ingredient list that is a little on the long side, but it’s really just a dump and heat recipe that doesn’t take long at all. Mouth feel, at least in the tofu version, was a bigger challenge than flavour. This came home to me one day when I stumbled, or possibly crawled into Antone’s Bar in Austin. If you travel around the Southern United States eating barbecue, you’ll realise that the preferred meat (pork, goat, beef, or chicken) and the sauce ingredients vary widely from one county to the next. I wouldn’t use mesquite smoke, either, but you can do what you want. I was sure that one Saturday we’d see a line of fire trucks, the red glare of emergency lights, firemen unfurling their hose to do battle with a five alarm, sirens blaring. He was serving lunch out of Antone’s until he gets his feet back on the ground. Of the foods I miss most since adopting the vegetarian lifestyle — bacon, sausage, and really juicy, rare burger — pulled pork barbecue is right at the top of the heap. I have been trying to duplicate this sauce for many years > with no success. We prefer change we don’t see, change that slips on like a comfortable pair of socks that go unnoticed throughout the day, not a constant reminder like a fancy necktie. Barbecue is an impulse, a thing you have to do and if you have to do it, you tend to do it very well and make a lot of people very happy, which is another thing we like in the Midwest, where happiness and a full stomach is the highest good. I used Penzy’s Ozark Blend, which is very black peppery. . Cook uncovered, stirring frequently, for 1 hour 15 minutes. The new arrivals were considerate about introducing their smoky meat. Change ), You are commenting using your Facebook account. Sorry, your blog cannot share posts by email. The migration of smoke and meat may have moved a little faster after the invention of the Crockpot, a handy re-heater, easily packed in the car and carried to family reunions. oh. The original, homey, hole-in-the-wall location in Arlington has, sadly, closed. Hi Tom, I love your blog/website! I … For more BBQ sauce recipes and other BBQ recipes, check out 15 Finger-Lickin BBQ Recipes. Traditionally, barbecue tends to follow jazz and blues and, by no small coincidence, African American pit masters, whose wizardry with lesser cuts of meats and smoke is unparalleled. Smoky. My original exposure to this North Georgia sauce was at PTA fund-raising barbecue dinners that my elementary school had at the beginning of each school year. You have to take care not to overdo it. Zeb’s ruined me when it comes to BBQ, because nothing ever tastes as good, to me, as Zeb’s Mambo sauce. I’ve tried various versions over the years. At Red, Hot, and Blue — which was co-founded by Bush 41 hit man, Lee Atwater — the original Memphis sauce was heavy on Worcester Sauce and ketchup. I also have hazy memories of being inside the small establishment and seeing the slices of white bread (for sauce sopping) being hand folded into plastic sandwich bags. I remember Mambo sauce slathered on fall off the rib bone bbq goodness. Kechup is much sweeter here in New Zealand than I’m used to, so I didn’t add any sugar. I also grew up in Indy (in the city, not suburbs) in the 70’s, but we didn’t just drive past Zeb’s, it was brought into our home. It’s heartwarming to know I am not the only one who still thinks fondly of Zeb’s BBQ! The. Let’s be honest. Think Col. Sanders secret herbs and spices. Kansas City, with its spicy rubs, had finally gotten respect. Option 2: smoke and chop the tofu: I smoked my tofu over hickory wood for about 20 minutes in my handy-dandy Cameron’s stove top smoker. We believe that the people, or culture that perseveres will prevail. Marie’s Freedom Station and Crispy BBQ Chicken Thighs, The Midwest, Barbecue, And Zeb’s All Purpose Mambo Sauce, Place all the ingredients into a sauce pan and stir it with a whisk.Place the pot over medium heat and bring the sauce slowly to a boil. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. BBQ Sauce & Marinades Whether you're a grillin' guru or the average Joe who likes to fire up the grill once in a while then you've come to the right place for barbecue sauces & marinades. It is the consistency of cheddar cheese and doesn’t need draining. Yumminess. Place into a tightly sealed jar and store in the refrigerator. I used my favourite North Carolina Pickle Slaw, recipe below. But I like celery seed in my slaw. RH&B now offers five different sauces, Barbecue Brisket, and pulled chicken. Spicy BBQ Sauce. Serve the pulled tofu on a toasted bun topped with cole slaw. I'm hoping that you can possibly > find the original > recipe, or Zeb's will share it with YOU. We are having our first rainy day in. Kansas City Rib Sauce. But even with a recognizable regional style, barbecue in the Midwest remained more, well, ecumenical, more diverse, more idiosyncratic than in other parts of the country. I want to get my hands on a cold smoker, which would eliminate that problem and could enable me to smoke things like cheese. I haven’t been for years. As you can see in the photo above, Zeb’s sauce is fairly thin, with lots of vinegar, pepper, and paprika and little or no tomato. I’m doing it because I love my husband, animals, and the planet, pretty much in that order. Locally owned,offering quality authentic southern style, slow smoked barbeque sandwiches and meats. I added a bit of smokey flavour to the sauce by using smoked paprika instead of the regular paprika that you would typically find in a North Georgia sauce. Zeb's has been around for decades, but I have only eaten there within the past year. Generally, the story has to do with struggle and triumph and that, too is a popular Midwestern parable. ( Log Out /  The thing that makes pulled pork barbecue taste awesome is the fat. But this didn’t stop him from cooking. Charlie William’s Pinecrest Lodge on Whitehall Road. Midwesterners appreciated having the time to get used to the aroma and the bigger, bolder taste. The smoker added a nice, smokey verisimilitude, but aesthetically, I would have liked to have had some grated tofu, too. Being a sprawl of land in the middle, we Midwesterners are genetically coded to balance opposites. Northeast Georgia Barbecue, Sort of: A Forty Day Invention Test, Episode Four. I was practically raised on > Zeb's BBQ in Danielsville, GA, and crave his hot > vinegar bbq sauce > almost daily. Although, with luck, you won’t burn your sandwich buns! I hope you are, too! 1 tablespoon molasses Bring mixture to a boil, reduce heat to simmer. In Kansas City, Missouri, where they also pride themselves on barbecue, the sauce is sweet-and-sour, brown sugar and tomato-based. I'm not a huge fan of combining a lot of different meats together in one stew, so I decided to go with leftover pork this time. Peppery. (That’s why I don’t add salt to the dressing), Second, run the cabbage through a salad spinner to drain out as much water as possible. My mouth waters just thinking about it. You know what you like. Today, a Barbecue Brunswick Stew might include barbecued chicken, beef, or pork, or even a combination of all three. Includes fresh cut Idaho steak fries, creamy coleslaw … 4 tablespoons distilled vinegar The key to Zeb’s deliciousness is the sauce. Stubbs, you see, is tall. Glass houses, and all that. Serve this BBQ sauce with Chicken, Pulled Pork or smothered on burgers for a meal the whole family will love. Maybe even better. So, all the sauce needs to do is complement the flavour of the meat and balance out the fat. If you don’t have a salad spinner, wrap the cabbage in a kitchen towel as squeeze it as dry as you can. A … Growing up in suburban 1970’s Indianapolis “barbecue” meant baking a chicken and basting it in a bottled sauce. Charlie Williams’ Pinecrest Lodge was most famous for its all-you-can-eat catfish fry — complete with deep fried dill pickle chips and fried okra — but their barbecue was great, too. . I guess the metric version would be 75ml Slaw. I’ve written before about Zeb’s, in the context of Sweet Tea. The original version of this recipe rose in popularity during the 1960s as Asian style cuisine fused with Californian flavors. https://www.foodnetwork.com/.../photos/homemade-bbq-sauce-recipes The second time was with friends... and this visit changed my opinion. Potato salad, too. Midwesterners like pork and we like beef, even chicken but we do not like change. Vinegary. I used butter, but margarine would work just as well, here. ( Log Out /  I think of this as my one-third slaw, since all the dressing ingredients are 1/3 cup. At least a decade elapsed before various ethnic barbecues moved from backyards and backwater shacks to restaurants. But week after week, the cloud of smoke billowed across the avenue without a fire truck in sight. (These steps ensure that your cabbage will not weep and make the dressing all watery. Rub it well with kosher or sea salt,  a 50/50 mix of salt and finely ground black pepper, or salt and your favourite spice rub. Thanks for this post about Zeb’s BBQ in Indianapolis. Wrap the tofu with its salt and spice coat in cling film and put it in the fridge overnight. Modified: Jul 7, 2020 by Lisa MarcAurele 50 Comments - This post may contain affiliate links. ( Log Out /  A homemade barbecue sauce that delivers plenty of heat with just the right amount of sweetness. A lot of the Midwest barbecue acclimation took place when I was away, working as a photographer for American-Statesman in Austin, Texas and falling in love with barbecue, which in Texas means brisket, smoked over mesquite within an inch of its life, waiting to soak up a fiery tomato sauce, served with a side of collards, some coleslaw or mac-n-cheese, and a wedge of of decidedly Texas cornbread. The smell of stale beer spilled onto the floor from last night blues show reminded me I’d been out later then I should have been and the apparition of Stubbs brought me up short. It was, always and in any iteration, a story. Combine all the ingredients in a medium saucepan and bring to a boil. If you use the extra-firm, water-packed tofu commonly available in supermarkets, you’ll want to drain it very well. 1/2 recipe of Northeast Georgia Barbecue Sauce, Sort of — more to taste. You can mail order, too. Best. If you can’t find HP Sauce, Pick-a-Peppa (my go-to vegetarian Worcester replacement) would work just as well, but I haven’t found Pick-a-Peppa here in New Zealand. It has a touch of smokiness from chipotle chili powder, and like many of my recipes, it’s customizable so you can make it perfect for you. But even as we were tucking into ketchup-mild barbecued chicken, tiny outposts of smoke, fire and mostly pig, had long-since migrated north. But great for basting steaks, chops, etc. The smoke smelled like Sunday morning bacon — and slow cooked pork.Everything about barbecue is slow. . In the Carolinas, it was another thing: pork. There is no grease in tofu, so my sauce was going to need more added fat than I might want to put in a sauce for meat. It is usually thick with a dark red colour, but there are several regional variations in … The Annual Chicken Barbecue and Fun Fair at Fairlington United Methodist Church. Reply. Reduce the heat to simmer and let the flavors meld for 10 minutes. Which he would. The variables were slightly greater, although the convictions were equally as fixed as the jaw of a pit bull around the forearm of any party with the temerity to interject. Third, combine the dressing and the slaw ingredients in a big bowl and mix it well. Unless you’ve gone overboard with the salt, no need to rinse it. Feel free to double, triple or even quadruple the recipe to have lots on hand to freeze! 1/3 cup (75ml) American-style yellow mustard (don’t use your fancy Dijon for this), 1/3 cup (75ml) vinegar, I used malt, but cider would be more authentic, Whisk all this stuff together to form a smooth dressing, 1/2 small green cabbage (about 1 lb / 450g), shredded, 1/4 c / 60ml chopped pickles or cornichon, First, sprinkle the shredded cabbage with a bit of salt and let it drain in a colander for about an hour. Pulled pork, barbecued chicken, and catfish fries are all in my past now. Sadly, American Harvest is out of print. Smoked paprika is sort of wood-neutral, that is, it isn’t obviously hickory, apple, or mesquite smoked. Now, for Southerners, barbecue is a very personal thing. True, pulled pork has become a foodie “thing” in recent years, but, to my mind, nothing matches the pulled pork I grew up on in Northeast Georgia. I actually have a suspicion that the Mambo sauce came to Indy via Argia B’s Bar-B-Q in Chicago. https://www.southernliving.com/food/entertaining/bbq-sauce-recipes If it strikes you as odd that a vegetarian food blogger spends so much time reminiscing about meat, just remember, I’m not doing this because I hate meat. Asian Style BBQ Sauce. In the midwest, on the other hand, barbecue is many things. For a sauce that will go on vegetables and/or tofu, the flavour needs to be a little subtler and a good bit more complex. Let it stand for at least an hour before eating. Well, that’s not exactly true. Change ), You are commenting using your Google account. This recipe for bbq sauce has been around for decades, and we often call it Edmondson Secret Sauce. The sauce is best if you let it rest for a day or two so the flavours can marry-up. Place into a tightly sealed jar and store in the refrigerator. One was Zeb’s barbecue, a shack I spied from the back window of the station wagon as I was ferried to Saturday morning art lessons. The barbecue approach to summer gatherings also appealed to the Midwestern sense of efficiency, thrift and justifying any indulgence. More BBQ Sauce Recipes A Very Popular BBQ Sauce Rating: Unrated 651 This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. I learned to tolerate other regional versions, but none of them lived up to my tangy, vinegary memories. My dad was from the South, he knew about BBQ, and I was introduced to Zeb’s from a very young age. The best-ever-and-really-only-acceptable Worcester Sauce, Lea and Perrins, contains anchovy and is not, hence, vegetarian. He had, by all accounts, lost his barbecue restaurant due to back taxes. before grilling. In this case, though, it was necessary in order to hold the sauce together and make it, well, saucy. I think Mumbo sauce is just a condiment squirted onto to everything from french fries to corner store Chinese take-out. We liked Zeb’s so much that it became our traditional Christmas Eve meal! Next, you need to “cure” the tofu. Perfectly slow-cooked pork is oleaginous, almost creamy, with crunchy bits of skin and burnt bits of meat. Ingredients 1 bottle bbq sauce 2 cans whole kernel corn, drained 1-2 cups baby lima beans (or whatever beans you want to use) . In. If you don’t live in the United States and can’t get Penzy’s excellent spice blends, use whatever spices you like. I knew this as certainly as I knew I needed a beer and a plate of his smoky beef — a heap of lesser cuts that added up to a meal that no mere chef could duplicate. That’s what the vinegar does — it emulsifies with the fat to transform grease into deliciousness. About this BBQ Sauce Recipe. The reigning midcentury form was shredded meat – it might be pork, it might be beef, it was a mystery and born a strong resemblance to the insides of a Sloppy Joe. My extra-firm tofu developed a bit of a crust in the smoker, so instead of grating it, I chopped it very fine. His cowboy hat makes him taller. ever so long, so it is a good time to catch up on my adventure in improvisational cooking. Maybe I should try your recipe. Fairlington United Methodist Church, in Arlington, Virginia, had a chicken barbecue every spring and served absolutely melt-in-your mouth half chickens, cooked over hardwood and mopped with a tangy, sweet-and-sour barbecue sauce. As you can see in the photo above, Zeb’s sauce is fairly thin, with lots of vinegar, pepper, and paprika and little or no tomato. Really yummy, and is served at many BBQ shacks in Georgia. I hope they still do it. Sauté it briefly in a neutral oil, like peanut or canola, then add the sauce and let it simmer for a few minutes so the sauce can soak into the tofu. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Your delicious pulled tofu sandwiches will look something like this. It gave the sauce the substance it needed to coat the tofu bits. They kept it in their own backyards, they didn’t push it. But was it possible that I could develop a formula for a barbecue sauce that might at least pay homage to those childhood memories? I’ve tried a couple of vegetarian Worcester sauces, but they lack a certain zing. There is also the problem of smoke. The sauce I grew up with was a little bit greasy, a little bit hot, very vinery, and very black peppery (which is different from hot). Smoking the tofu also cooks it, which comes at some price concerning texture. Sometimes progress sucks. It could be a Japanese World War II bride living in in the suburbs of Indianapolis making Chinese take out dishes like grilled hoisin sticky ribs because she thinks Americans won’t like unfamiliar Japanese food. This was the logical extension of my mother’s Midwest, the pot-roast, chicken-and-dumplings-tuna casserole Midcentury Midwest. Free recipes, giveaways, exclusive partner offers, and more straight to … You can add some, to taste, depending on the sweetness of your ketchup. Post was not sent - check your email addresses! In general, I disapprove of ketchup in barbecue sauce. And next time you are in the US, find a Penzy’s store and stock up! Tragically, Charlie William’s is now gone, too. 1/2 teaspoon cayenne or to taste. I saw a few years ago that the family that used to own the business was working on bottling the sauce and selling it online, but I don’t see this anymore. We understand that change is inevitable, we just don’t like it sneaking up behind us and yelling BOO. His hands make him appear well, like a folkloric hero, his hands are big enough to palm a turkey, thick and calloused and more heat resistant than a fireman’s glove. The white bread made it special, at least for me it did. Pulled Pork. In low country North Carolina, they like mustard-based sauce. But my Forty-Day Invention Test provided the motivation, finally, to knock the barbecue sauce challenge on the head. 1 cup ketchup Out of cow. Now they are a national franchise and they have wandered from their Memphis roots. The sauce looked like a vinaigrette with lots of pepper and paprika. Easy Brunswick Stew is a thick and hearty mix of pulled pork, chicken (or turkey), vegetables, seasonings, tomato sauce, and BBQ sauce. My ultra-principled partner will have none of that. This gives it that “pulled” look. There is a Chinese gentleman at the Riverbank Market who sells lovely, very compressed tofu. Sorry, your blog cannot share posts by email. This BBQ sauce recipe is packed full of sweet heat and is great on chicken, pulled pork, ribs, barbecue chicken pizza, and anything else that you’d normally sauce up with BBQ. I don’t know what makes this North Carolina, except I based it on a recipe from Nava Atlas’ American Harvest: Regional Recipes for the Vegetarian Kitchen (Ballentine, 1987) that she called North Carolina Slaw. Primo, Kamado, Big Green Egg, etc.) So here, barbecue could be beef, it could be pork, it could be lamb. If there was smoke it was liquid, if there was fire it was a heated oven. Traditional Texas barbecue sauce is a well-seasoned mixture of tomato, spices, celery, onions, and garlic. Stubblefield, may or may not have been living out of his car the day I stumbled in. Well, it's called stew, but it's not chunky at all! Next time, I think I will go half and half. I smoked my tofu (I’ve been making smoked tofu “bacon” for several years), but because tofu is essentially fat-free, the smoke taste can be a bit harsh. I’d say I’m skeptical, but then, I am about to tell you how to make barbecue out of tofu. I guess the old saying is true – “It’s never as good as the first time.” I actually live in Washington DC now and we do have something called Mumbo sauce – but I have never tried it. I don’t think the celery seed is authentic. In a medium saucepan, combine all ingredients. I’ll never know! The only smoke essence I can get here is manuka smoke-flavored, which is lovely, but isn’t North Georgia.

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