This is the recipe I’ve procrastinated for over a year. For months I’ve gone back-and-forth over whether I should publish this recipe. I mean, this one is near to my heart, and I kind of wanted to keep it a cherished secret. A fun, foodie lock that only I would have the key to.
Some of my favorite pastimes with John are cozying up to each other in a grungy barbecue joint over a plate of slow-smoked meat, baked beans, and mac and cheese.
It took me many trial and errors to create a barbecue sauce that replicated our favorite sauces and rubs from our many trips to Memphis, Arkansas, and Birmingham, but I did it.
And I’m here to share it!