This dry rub can easily be turned into a savory barbecue sauce. Start by sauteing a couple of finely chopped or pressed cloves of garlic in olive oil over low heat. Add a small Vidalia onion, roughly chopped and turn the heat up to medium. Once the onion gets nice and soft and caramelized, deglaze the pan with about 1/4 cup of champaign or white wine vinegar. Add about a quarter cup of the dry rub and let it melt down and bubble over a medium-high heat. Now open a can of whole peeled tomatoes, crush them with your hands and add them to the mix. Let it all cook together and reduce for at least 20-30 minutes. The last step it to puree in the food processor or blender to make a smooth sauce. Pair it with a nice Grass-Fed New York strip steak, rubbed with the dry rub and grilled med rare to med, some roasted new potatoes and a green salad simply dressed with a squeeze of lemon and a good fruity olive oil. Bon Appetite!
Gallery: Favorite Jazz Fest Eats
7 years ago