Highland Springs Chef de Cuisine Travis Wick has a barbecue sauce recipe that he claims will “knock your socks off.”
“Barbecue doesn’t have to be during the fall when there’s football games going on,” Wick says. “Trust me, a good barbecue will taste good any time of year.”
As for the name—“T-dub’s barbecue sauce”—Wick says it’s a shortening of his name: “T” for Travis and Dub for Dubya (which everyone in Texas knows is how you say the letter “W”). And when in the Lone Star State, Wick says it’s okay to make a heaping helping of his sauce.
“Go ahead and make a lot of it,” Wick says. “Whatever you don’t use right away, you can use later—which means you’ll have to have more barbecue, and that’s always a good thing.”
Highland Springs Chef de Cuisine Travis Wick graduated with honors from Johnson & Wales University in Miami. He has lived in Japan, Spain, Italy, and Greece, and collects pre-1900 cookbooks.
T-dub’s barbecue sauce
Ingredients
2 cups fatty beef stock
2 tsp ground pepper
2 tsp garlic powder
4 tsp sea salt
1 tsp cayenne pepper
6 oz jalapeno vinegar
4 oz sherry vinegar
1/2 cup olive oil
106 oz tomato sauce
20 oz blackberry jam
3 oz dulce de leche or caramel
.75 oz liquid smoke
3 oz prune juice
Directions
Combine all ingredients and simmer until reduced by 1/4. Makes plenty.