Makes 3½ Cups
This sauce is peppery and piquant and I like to use it on any old food—but it really sings on pork shoulder and whole hog. It is thin and spicy with a hint of sweetness, and it’s addictive.
In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce.
Stir to combine.
Add in the spices and sugar and stir to dissolve.
Stir continuously until the sauce is heated through.
Do not allow it to boil.
When the spices are thoroughly dissolved, take the pot off the heat.
Allow the sauce to cool completely.
Pour the sauce into a large bottle or container.
Notes & Wine Advice
Store in the refrigerator for up to six months.There ain’t no sauce in the world—except maybe my own, and even then I wouldn’t bet on it—that can make mediocre barbecue taste delicious.”
A homemade barbecue sauce with a balanced combination of sweetness, acidity, savory spices, and gentle smokiness. Use it as a glaze, dipping sauce, or accompaniment for grilled meat.
Blend until completely smooth and evenly combined.
Pour the sauce into a saucepan.
Warm over medium heat while stirring continuously.
Do not allow the sauce to boil.
Reduce the heat and simmer gently for 5 minutes.
Remove the saucepan from the heat.
Use the sauce immediately or let it cool completely before storing.
Transfer cooled sauce to a clean airtight container and refrigerate.
Notes & Wine Advice
Serving Suggestions
Brush the sauce onto ribs, chicken, pork, beef, or lamb during the final minutes of cooking. It can also be served as a dipping sauce with fries, chicken tenders, grilled vegetables, or pulled pork sandwiches.
Recipe Notes
Warm the sauce gently and do not let it boil. Excessive heat can cause the natural sugars to scorch and may make the sauce taste bitter. Let the sauce cool completely before transferring it to a clean airtight container.
Variations
Add cayenne pepper or chili flakes for extra heat. Replace regular paprika with smoked paprika for a deeper smoky flavor. Molasses can replace the maple syrup for a darker, richer sauce.
Wine Advice
A bold Zinfandel complements the sweet and smoky character of the sauce, especially when served with pork or ribs. A rich Shiraz is another suitable choice for strongly flavored grilled meats.
Myron Mixon barbecue sauce delivers the familiar sweet, tangy, and gently smoky flavor associated with classic American grilling. Ketchup creates a smooth tomato base, apple cider vinegar supplies brightness, and Worcestershire sauce adds savory depth. Brown sugar, honey, and maple syrup provide several layers of sweetness instead of relying on a single sweetener. The result is a versatile sauce that enhances grilled meat without hiding its natural flavor.
This recipe can be used as a finishing glaze, table sauce, or dipping sauce. It works with pork ribs, pulled pork, chicken, beef, and lamb. For more dishes that can be served with it, explore our barbecue recipes and build a complete outdoor menu around your favorite grilled ingredients.
Balancing Sweetness and Acidity
A successful barbecue sauce needs enough acidity to balance both its sweetness and the richness of grilled meat. Apple cider vinegar performs that role while adding a mild fruity character. Worcestershire sauce brings umami and a slightly fermented complexity that gives the sauce a deeper, more rounded finish.
Brown sugar contributes caramel notes, honey creates a smooth sweetness, and maple syrup introduces a subtle woody flavor. These ingredients work together, but the sauce should still taste tangy rather than syrupy. Taste it after warming and add a teaspoon of vinegar if you prefer a sharper finish.
The amount of salt has been kept controlled because ketchup and Worcestershire sauce already contain sodium. Additional salt can always be added after tasting, but an overly salty sauce is difficult to correct.
Making the Sweet Smoky BBQ Sauce
Blending the ingredients before heating gives the sauce an even texture and disperses the powdered seasonings throughout the tomato base. Paprika contributes color and gentle warmth, while garlic powder, onion powder, and black pepper form the savory background.
For more ways to create balanced homemade blends, browse our Spices & Seasoning recipes. Smoked paprika can replace regular paprika when you want a stronger wood-smoke character without adding liquid smoke.
Warm the mixture gradually and stir it continuously. Gentle heat helps dissolve the sugar and brings the flavors together. Vigorous boiling is unnecessary and can cause the sauce to catch on the bottom of the pan. A short simmer is enough to slightly thicken the mixture while preserving its clean, balanced flavor.
Best Ways to Use This Sauce
When grilling, apply the sauce during the final few minutes of cooking. Its sugar content means it can burn if exposed to intense heat for too long. Brush on a thin layer, allow it to become glossy, and add a second light coating if you want a stronger flavor.
Serve the sauce alongside pulled pork sandwiches, hamburgers, meatloaf, grilled sausages, or roasted chicken. It also works as a dip for potato wedges and crispy vegetables. For a complete meal, combine it with fresh coleslaw, corn on the cob, baked beans, or a simple green salad.
You can also mix a spoonful into cooked shredded meat or use it as the base for a barbecue pizza. Its smooth consistency makes it suitable for spreading, dipping, brushing, and stirring into fillings.
Storing Myron Mixon Barbecue Sauce
Let the finished sauce cool completely before transferring it to a clean glass jar or airtight container. Store it in the refrigerator and use it within two weeks. Always use a clean spoon to prevent contamination. For longer storage, divide the sauce into freezer-safe portions and freeze it for up to three months.
Thaw frozen sauce in the refrigerator and stir it thoroughly before reheating. Discard it if you notice mold, unexpected bubbling, an unusual odor, or a damaged storage container. Consult the FDA safe food-handling guidance for more information about cooling and storing homemade food.
With its smooth texture, layered sweetness, and bright acidity, Myron Mixon barbecue sauce is a dependable addition to summer cookouts, family dinners, and weekend grilling.
Makes 3½ Cups
If you’re making a whole hog, you need to triple this recipe. For a shoulder, depending on how large it is—a whole shoulder versus a butt, for example—you may need to double it. For pork chops or a pork loin, this alone will do you right, and you may even have some left over.
Pour all the ingredients into the base of a large blender.
Blend thoroughly to combine for about 3 minutes.
Transfer to a bowl, using a spatula to scrape all of the glaze out of the blender.
Store covered in the refrigerator for up to 2 weeks.
As you also already know, the world is full of sauces—just look in the aisles of your grocery store.
Sauces can be made out of every damn ingredient you have in your refrigerator or pantry, from sour cream to cola to blueberry pie filling.
And just as different areas of our country have different ways of cooking barbecue—see this page, where I go into the most prevalent styles—they also favor different types of sauces.
That’s cool, but I’m based in South Georgia and I favor vinegar-based sauces.
But I know how to make several other varieties that I’ll share with you (for example, my momma’s family’s mustard-based sauce, this page).
This is a great thing to throw into your smoker after you’re finished barbecuing your meats. Just stoke your heat a little longer and you’ll have one of my all-time favorite
Make the filling: In a large nonreactive bowl, combine the blackberries, sugar, tapioca, salt, and ginger.
Pour the mixture into a 2-quart disposable foil pan.
Cover the pan tightly with aluminum foil.
Make the topping: In the bowl of a food processor, combine the cookies, flour, and brown sugar.
Pulse to combine.
Add the cubes of butter and pulse until the butter is in small pea-size bits and the topping has the consistency of coarsely ground meal; set aside.
Heat your smoker to 275°F.
Place the foil pan on a rack in the center of the smoker and smoke for 30 minutes.
After 30 minutes of steady smoking your cobbler at 275°F, remove it from the smoker, uncover it, and sprinkle the topping evenly over the top of the cobbler.
Cover the cobbler again with the foil, loosely this time.
Smoke the cobbler for 10 to 15 minutes, or until the mixture is bubbly and the fruit has thickened.
Remove the cobbler from the smoker and let it cool, loosely covered, on a wire rack for 20 minutes.
Serve warm, topped with whipped cream or ice cream, if you like.
Southern banana pudding is a classic American dessert known for its creamy texture, rich vanilla flavor, and layers of soft bananas and cookies. This Southern banana pudding is simple to make yet delivers a comforting and nostalgic taste that has been loved for generations.
The beauty of this dessert lies in its balance. The smooth custard provides a rich base, while fresh banana slices add natural sweetness and softness. The addition of Nilla wafers brings a light crunch that contrasts perfectly with the creamy pudding.
For best results, allow the pudding to chill properly. This helps the flavors develop and creates the signature texture that defines this dessert. For more information about safe egg handling and preparation, follow the official guidelines from the FDA.
How to prepare Southern banana pudding
Preparing this dessert starts with making a smooth custard. Egg yolks, sugar, and cornstarch are combined to form the base, while warm milk is gradually added to create a silky mixture.
Cooking the custard over moderate heat thickens the pudding and brings all the flavors together. Constant whisking ensures a smooth consistency without lumps.
Once the pudding is cooked, butter and vanilla are added to enrich the flavor. The mixture is then chilled, allowing it to firm up and develop its full taste.
A classic Southern comfort dessert
One of the biggest advantages of this recipe is its simplicity combined with a rich and satisfying result.
This dessert is perfect for family gatherings, holidays, or as a comforting treat after a meal. The combination of creamy pudding, fresh bananas, and cookies makes it appealing to all ages.
Because it can be prepared in advance, it is ideal for entertaining. The longer it chills, the better the texture becomes.
With its creamy layers and sweet banana flavor, Southern banana pudding remains one of the most beloved desserts in American cuisine.
All right I’ll give you one more dessert, because y’all know I love dessert, and I know you all love it, too. This one also does not get cooked in the smoker or grill. Instead, this pie is extremely popular at my restaurant Myron Mixon’s Pitmaster Barbecue in the historic Old Town area of Alexandria, Virginia. It’s another classic Southern dessert, a custard-based pie flavored with fresh lemon, and it’ll be right at home in your backyard.
Make the crust: Whisk together all of the dry ingredients.
Using two knives or a pastry dough cutter, work in the shortening until it’s well combined.
Mix the small butter pieces into the dough to evenly distribute them.
Sprinkle the vinegar and the water over the dough while tossing it together with a fork.
As soon as the dough becomes cohesive and you can squeeze it into a ball easily, stop mixing; there should still be visible pieces of butter in the dough.
Add up to 2 additional tablespoons water, if necessary, to make the dough come together.
Flatten the dough into a disk and wrap it in plastic wrap.
Refrigerate for at least 1 hour.
When you’re ready to make the crust, let it rest for about 5 minutes at room temperature before rolling.
Roll the dough to a 12 to 13-inch circle, and settle it gently into a 9-inch pie pan; the pan shouldn’t be more than 1½ inches deep.
Flute or crimp the edge of the crust as desired.
Place the crust in the refrigerator (no need to cover it) while you make the filling.
Preheat the oven to 375°F.
Make the filling: Stir together the melted butter and sugar, then mix in the remaining filling ingredients.
Whisk until well combined.
Pour the filling into the chilled pie shell.
Bake the pie on the bottom shelf of the preheated oven for 45 to 50 minutes, or until the center is set.
The top should be golden brown.
Remove the pie from the oven and allow it to cool before cutting and serving.
grilled porterhouse steak combines juicy premium beef, smoky barbecue flavor, and a rich seared crust into a classic steakhouse-style grilling recipe perfect for outdoor cooking. Cooking the porterhouse over very hot coals creates deep caramelization while keeping the inside tender, juicy, and full of rich beef flavor.
This porterhouse steak recipe remains popular because it combines two prized cuts of beef in one steak. The tenderloin side stays buttery and soft while the sirloin side develops rich beefy flavor and firm texture during grilling.
Hot grilling creates the perfect steakhouse crust
The popularity of grilled porterhouse steak continues to grow because high heat grilling creates the deep golden crust that steak lovers want while preserving juicy tenderness inside the meat. Properly drying the steak before grilling also helps improve caramelization.
Another reason this steak recipe works so well is the balance between smoky charred flavor and natural beef richness. The porterhouse bone also helps protect the meat during grilling while adding extra flavor.
Two premium cuts make porterhouse steak special
The porterhouse contains both tenderloin and sirloin separated by the signature center bone. The tenderloin side stays soft and buttery while the sirloin side develops deeper beef flavor and firmer texture during grilling.
If you enjoy premium grilled steak recipes, you may also like our Citrus Herb Piedigrossi Steak, another flavorful barbecue steak recipe packed with rich grilled flavor.
Texture plays an important role in this recipe. The outside develops a flavorful crust from the intense grill heat while the inside remains juicy and tender. Allowing the steak to rest after grilling also helps redistribute the juices before slicing.
Cutting the meat against the grain after resting improves tenderness and makes each slice easier to eat. Sharing both sides of the porterhouse also gives every guest a combination of tenderloin and sirloin.
Perfect steak recipe for outdoor grilling and special dinners
This grilled porterhouse steak recipe works perfectly for backyard cookouts, summer grilling, and steakhouse-style dinners because the steak cooks quickly while delivering rich restaurant-quality flavor.
The porterhouse pairs beautifully with roasted potatoes, grilled vegetables, mushrooms, salads, garlic butter, or fresh herbs. Coarse salt sprinkled lightly before serving also enhances the natural beef flavor even further.
Proper food handling remains important whenever preparing raw beef and marinades. Beef should always stay refrigerated during marinating and should be cooked safely before serving. For additional meat preparation and grilling safety guidance, visit the FDA.
Ultimately, grilled porterhouse steak delivers smoky barbecue richness, juicy premium beef, steakhouse-style texture, and bold grilled flavor in an impressive recipe perfect for outdoor grilling and special meals.
prevents your screen from turning off”
Easy Grilled Porterhouse Steak
Juicy porterhouse steak with smoky barbecue flavor and a rich seared crust.
Couverts4servings
Preparation 10 minutesmins
Preparation time:18 minutesminutes
Marinating Time & Resting time 2 hourshrs10 minutesmins
Total time 2 hourshrs38 minutesmins
estimated costs pp grilled porterhouse steak combines juicy premium beef, smoky barbecue flavor, and a rich seared crust into a classic steakhouse-style grilling recipe perfect for outdoor cooking. Cooking the porterhouse over very hot coals creates deep caramelization while keeping the inside tender, juicy, and full of rich beef flavor. This porterhouse steak recipe remains popular because it combines two prized cuts of beef in one steak. The tenderloin side stays buttery and soft while the sirloin side develops rich beefy flavor and firm texture during grilling. Hot grilling creates the perfect steakhouse crust The popularity of grilled porterhouse steak continues to grow because high heat grilling creates the deep golden crust that steak lovers want while preserving juicy tenderness inside the meat. Properly drying the steak before grilling also helps improve caramelization. Another reason this steak recipe works so well is the balance between smoky charred flavor and natural beef richness. The porterhouse bone also helps protect the meat during grilling while adding extra flavor. Two premium cuts make porterhouse steak special The porterhouse contains both tenderloin and sirloin separated by the signature center bone. The tenderloin side stays soft and buttery while the sirloin side develops deeper beef flavor and firmer texture during grilling. If you enjoy premium grilled steak recipes, you may also like our Citrus Herb Piedigrossi Steak, another flavorful barbecue steak recipe packed with rich grilled flavor. Texture plays an important role in this recipe. The outside develops a flavorful crust from the intense grill heat while the inside remains juicy and tender. Allowing the steak to rest after grilling also helps redistribute the juices before slicing. Cutting the meat against the grain after resting improves tenderness and makes each slice easier to eat. Sharing both sides of the porterhouse also gives every guest a combination of tenderloin and sirloin. Perfect steak recipe for outdoor grilling and special dinners This grilled porterhouse steak recipe works perfectly for backyard cookouts, summer grilling, and steakhouse-style dinners because the steak cooks quickly while delivering rich restaurant-quality flavor. The porterhouse pairs beautifully with roasted potatoes, grilled vegetables, mushrooms, salads, garlic butter, or fresh herbs. Coarse salt sprinkled lightly before serving also enhances the natural beef flavor even further. Proper food handling remains important whenever preparing raw beef and marinades. Beef should always stay refrigerated during marinating and should be cooked safely before serving. For additional meat preparation and grilling safety guidance, visit the FDA. Ultimately, grilled porterhouse steak delivers smoky barbecue richness, juicy premium beef, steakhouse-style texture, and bold grilled flavor in an impressive recipe perfect for outdoor grilling and special meals.
You can store this rub in an airtight container indefinitely, but it’ll begin to lose strength after about 3 months—and if I had any left after 6 months, I’d make a new batch.
This rub is a good basic rub for almost any food you want to smoke. You can use it as a jumping-off point or a template, and then once you’ve mastered it, you can use the basic formula to create your own rub
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