Barbecue and Hoecakes!

These things! They go together so well!

We first tried this with roasted pork butt; tonight it was roasted chicken. Homemade barbecue sauce is simple to simmer up if you have ketchup and spices on hand–I’ll share the base recipe plus the add-ins for two distinct and delectable varieties I came up with whilst running back and forth from the stovetop to the pantry: Black Raspberry Chipotle BBQ and Smoky Molasses BBQ. These sauces are bold–tangy, tasty, spicy, and a little bit sweet. (I even recently gave a jar of each to a friend as a birthday gift.) And the little corn cakes are super simple and quick to prepare; superb with smoky meat resting atop!

Hoecakes + roasted/smoked chicken or pork + spicy barbecue sauce + your favorite cool coleslaw

That, my friends, equals a down-home appetizer or a Southern-fried dinner!

Base Barbecue Sauce:
makes about 5 cups of sauce

1/2 cup canola oil
2 medium onions, chopped
5 cloves garlic, chopped
2 ¾ cups ketchup
1 cup water
2 tbsp chili powder
1 cup Dijon mustard
2 tbsp paprika (smoked or regular)
¼ cup apple cider vinegar
2 tbsp Worcestershire sauce
2 chipotle peppers in adobo sauce (from can), chopped
¼ cup brown sugar

Heat oil in a medium saucepan; add onions and sauté until soft. Add garlic and sauté 1-2 minutes more. Stir in the ketchup and water. Bring mixture to a boil; simmer 5 minutes. Add all other ingredients and simmer 5 minutes more. Spoon sauce into a blender and puree until smooth. Return sauce to pan. For Black Raspberry Chipotle, add 6 tablespoons black raspberry preserves. For Smoky Molasses, add 2 tsp Liquid Smoke, 2 tsp molasses, 1 tsp cumin, and 1/2 tsp ground cloves. Simmer and serve. Sauce will keep for at least 3 weeks in the fridge. *The base sauce is fairly spicy due to the chipotle peppers–omit them if you can’t take the heat!

Hoecakes (Corn Cakes)
makes 10-12

1 cup yellow cornmeal
2 tsp baking powder
3/4 tsp salt
1 egg
3/4 cup water
1/2 cup whole kernel corn (fresh or canned)

vegetable oil

Mix cornmeal, baking powder, salt, egg, water, and corn in a mixing bowl. Coat griddle or skillet with vegetable oil and heat to medium-high heat. Spoon cornmeal batter onto griddle and fry cakes until golden brown on each side.

Tonight’s Broccoli-Cabbage Coleslaw:

2-3 cups shredded cabbage
small broccoli crown, chopped
2 chopped radishes
a couple tablespoons chopped red onion
about 1/2 cup mayonnaise
rice vinegar to taste
sugar to taste
salt to taste
dried cilantro
sesame seeds

Mix it all together. It is good, very good.


4 thoughts on “Barbecue and Hoecakes!

  1. The hoecakes look so much like corn-cakes my mom used to make! She didn’t use whole kernel corn in hers, but they were sweet and pretty highly favored in our household just the same. And the barbecue sauces sound simply spectacular! Great combination. Heaven.

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