Is April too early to be thinking barbecue?
Okay, probably, but a few sunny days in Oregon and I’m pretty much convinced it’s summertime. The days are getting longer, the backyard desperately needs mowing, and the 2017 baseball season is underway. I mean, it’s basically time to pull out the barbecue and get grilling, right?
Okay, I’ve gotta be honest. I don’t even have a grill and I rarely barbecue. Which, in case you’re wondering is not because I’m vegan; vegans grill, people! But grilling, despite loving the flavors of a smokey and slightly charred tempeh steak, is not a hobby I will likely be picking up anytime soon. For one thing, I’m a bit intimidated by the grill. Like, I’m not even sure how to turn one on. But, then again, I did just disassemble my garbage disposal to fix a jammed motor, which is impressive considering two years ago I didn’t even know how to turn off a water valve. So perhaps I shouldn’t give up hope on the grill just yet. That’s not the only reason I don’t grill, however. I’m fairly minimal when it comes to stuff – seriously, you should see my house – and a grill, to me, is just more stuff. Besides that, I cook for myself and 2 picky toddlers. That means most days I just eat a variation of this tofu bowl for dinner – at best.
But all that to say, just because I don’t grill doesn’t mean I don’t LOVE to smoother things in smokey, rich homemade BBQ sauce and that, my friends, is something you can do all year around!
Even in April.
This is my go-to BBQ sauce recipe because it’s super easy to make; it can be made in under 10 minutes with minimal mess. Better yet, this recipe begs to be seasoned just to your liking. A BBQ sauce customized just to you!
A smokey, spicy, full bodied homemade BBQ sauce for any occasion! Believe me when I say, you’ll never have to buy store bought BBQ again.
So let’s start this summer party early with a little BBQ sauce and a lot of cheer! And come back next week when I share with you my favorite ways to use this recipe.
Lots of love and sunshine to you!
Heat the oil in a small cast iron skillet. Add the diced onions and sauté until they are translucent and fragrant, about 5 minutes.
Transfer to a blender or food processor with the remaining ingredients and blend into a smooth sauce.
Refrigerate until ready to use.
Yields: 2 1/2 cups
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