It’s that time again … Secret Recipe Club time!
Faithful readers of Rhubarb and Honey know that I’ve been participating in The Secret Recipe Club for awhile now. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have—shhhh, it’s a secret!—until you finally post about the blog you were assigned and the recipe you chose.
After taking a month of to recover from the holidays, the Secret Recipe Club is back, and this month I was assigned the fabulous food blog, So Tasty, So Yummy. So Tasty, So Yummy is written by Katie, who resides in Houston, though according to her blog, she’s currently traveling in Singapore and Bali … and yes, I’m jealous!
Katie has a zillion great recipes on her blog, and I thought it may be difficult to chose just one … but as soon as saw her recipe for “pig dip,” I knew I had found the one. You may recall that The Chef and I regularly compete in BBQ competitions with our family’s BBQ team, Serious Que, so anytime I get the chance to experiment with BBQ recipes, I can’t pass it up.
In reading through Katie’s post, she mentioned that she got the recipe for pig dip from Maryanna at Taste & See so I popped over to Maryanna’s blog to check out her post, and it was there I learned that this recipe originally came from BBQ legend Big Bob Gibson and was published in Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint by Chris Lilly, another BBQ legend.
Competitive BBQ is just that—competitive—but it’s also filled with folks who just plain love BBQ and will do almost anything to help one another out so I have to give credit where credit is due … and if you want even more great BBQ recipes, I suggest getting your hands on a copy of this cookbook!
Okay, on with the pig dip show. I know what you’re thinking … what the heck is pig dip? Well, I won’t keep you in suspense any longer … it’s BBQ sauce, specifically Western Carolina-style BBQ sauce, which means it’s made with vinegar and either tomato paste, tomato sauce, or ketchup. The United States has a variety of regionally-based BBQ sauce styles, and while I won’t overwhelm you with them all right now, I think perhaps that’s a great topic for another post.
I adapted Bob Gibson’s “Western Carolina Pig Dip” recipe a bit; most notably, I omitted the hot sauce it called for and added in BBQ rub. Our BBQ team, Serious Que, has its own signature rub, and while I can’t give out that recipe, I can tell you that there are many great BBQ rubs out there. Some are smoky, some are spicy, some are sweet … just find one you like and go with that.
This recipe is quick, easy, and delicious … so easy and delicious that I hope you’ll consider making it instead of buying a mass-produced, commercial BBQ sauce. Trust me, you’ll be glad you did!
- 1 cup apple cider vinegar
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons barbeque rub
- 1 teaspoon paprika
- 2 teaspoons salt
- 1/4 teaspoon black pepper
1. In a medium-sized nonreactive bowl, combine all the ingredients and whisk to combine.
NOTES: While this sauce can be served immediately, I suggest making it the day before to give the flavors time to meld. If making it ahead of time, store in the refridgerator until ready to use.
To learn more about The Secret Recipe Club or to join in (you do have to have a blog with a decent number of recipes for others to choose from), click here to read about it and sign up!