Unlike the South, good BBQ is something we're lacking in Philly. Sure, we have some things Southerners don't, like craft beer, tapas, and teeth, but once in a while there's nothing as satisfying as gnawing on some sauce-slathered, chargrilled 'que. Get your mind right for Memorial Day with the official blogalicious BBQ sauce recipe below. Or just order in from Nick's Charcoal Pit, Snyder Avenue's spitfire 'que house. The chicken and rib combo (pictured) is awash in sweet, smoky sauce. A half-chicken is supremely juicy with crisp, flame-kissed skin, while two rafts of baby-backs pull apart with the lightest pressure. With fries and cole slaw, this bargain is only $11.95 (and we had leftovers for lunch today). Don't miss out on the so-bad-they're-good onion rings (pictured).
blogalicious root beer bbq sauce
Ingredients: 2 cups root beer, 1 cup ketchup, 1/2 cup brown sugar, 1 clove garlic minced, 1/2 cup white onion minced, 1/2 jalapeno pepper minced and seeded, 1 tbsp. grated ginger, 1/4 cup brown mustard, 2 chipotle peppers in adobo, 1 tsp. smoked paprika, 1 tsp. sweet paprika, 1 tsp. cayenne pepper, 1 tbsp. chili powder, 1 tsp. chili flakes, 2 tbsp. tomato paste, 2 tbsp. honey, salt and pepper to taste.
Sweat garlic, onion, and jalapeno in vegetable oil. Add remaining ingredients. Bring to a boil, then simmer for 30 minutes or until thick. Allow to cool and puree in blender. Baste on chicken, ribs, or shrimp.