This might sound kind of strange, but I keep restaurant supply bottles in my refrigerator at home. I have a spray bottle filled with a 2:1 ratio of apple juice to apple cider vinegar that I use to mist BBQ as it smokes. I also keep a spray bottle filled with Dale’s sauce to spray on burgers as they grill. I keep squirt bottles of the following:
- Mustard-based, SC-style BBQ sauce for ribs
- Vinegar/tomato/pepper-based, NC-style BBQ sauce for pulled pork
- Mayonnaise-based, AL-style BBQ sauce for smoked poultry
- Buffalo chicken sauce (made with a 3:2 ratio of melted butter to Crystal hot sauce)
But the sauce that earns the most compliments is one that I pulled straight from an issue of Bon Appétit. It’s called Sambal, and it’s an Asian-inspired sweet and spicy sauce that works great as a marinade and a glaze. I always scramble to find the recipe when I need to refill my squirt bottle, so I thought I’d post it here for posterity.
- 1/2 cup (packed) light brown sugar
- 1/2 cup unseasoned rice vinegar
- 1/3 cup hot chili paste
- 1/4 cup fish sauce
- 1/4 cup Sriracha
- 2 teaspoons finely grated peeled ginger
Just mix everything thoroughly and use on grilled vegetables and bland meats like chicken and pork. It goes especially well with jasmine rice.