Kate Heddings
March 06, 2007

When I was talking with Adam Perry Lang, the chef/owner of Daisy May's BBQ in Manhattan, he told me about his really cool technique for making barbecue sauce at home. He grills peaches, lays them on a wooden cutting board with some molasses, brown sugar and tomatoes, then smokes the whole thing (board and all). When it's done, he just chops all the ingredients together to make a sweet-smoky bbq sauce/chutney sauce. If I had a good smoker I'd give this a shot, but since I don't, I'll just think about how good it sounds and try to get myself invited to his place this summer.

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