Sauces

Wow I am so impressed with these finds!
First I started with a simple BBQ Sauce here:
http://www.themeaningofpie.com/2012/10/basic-bbq-sauce/

Basic Sauce:
1 can (15 ounces) tomato sauce
½ cup distilled white vinegar
½ cup brown sugar
¼ cup Worcestershire sauce

My Add-Ins:
1 teaspoon ancho chile powder
¼ teaspoon Tabasco sauce
½ teaspoon onion powder
¼ teaspoon garlic powder

Combine all of the ingredients in a saucepan. Simmer for 20 to 30 minutes to allow the sauce to thicken. If you desire a thicker sauce, at this time you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed into just enough cold water) and simmer for an additional three minutes. Serve warm.

and ended up somehow in an article on the history of sauces
http://www.amazingribs.com/BBQ_articles/history_of_bbq_sauce.html
and then perused a number of articles on types and regions of sauces and became even more with other articles as I explored the site. I particularly like this article on board sauce developed by Adam Perry Lang which I had never heard of before but sounds amazing. I can't wait to try it!
http://www.amazingribs.com/recipes/other_fun_sauces/board_sauces.html


Makes: Dinner for 2
Takes. 30 minutes
Ingredients
2 pounds of steak (this is perfect for flank steak)
6 tablespoons high quality extra virgin olive oil
5 large fresh sage leaves
2 tablespoons fresh thyme leaves, stripped from the stems
1 medium clove of garlic
1/2 fresh red jalapeño
1/4 teaspoon coarsely ground black pepper

Do this

1) Salt the steaks about 1 hour before cooking and put them in the fridge. The salt pulls liquid out of the meat, and that liquid is then pulled back into the meat where it can diffuse deep down into the muscle so you get salt into the meat, not just on top of the meat.

2) Before the meat goes on the grill, coarsely chop the sage, thyme, garlic, jalapeño, and black pepper, together in a pile in the center of the cutting board. Drizzle 2 tablespoons of oil on the pile and chop some more so the oil and salt can draw out some of the flavor.

3) Grill the steaks until dark on the outside and medium rare in the center. Try not to go beyond 130°F in the center of the steaks so there are juices running when you cut the meat. For steaks under 1" I recommend hot and fast with the lid open, turning frequently. For thicker steaks, I recommend set up the grill in 2 zones. Warm the meat slowly on the indirect side with the lid down until it hits about 120°F, and then move it to the hot side to sear it and brown the surface. This is called the reverse sear and it produces the most even colored interiors.

4) When the steaks are almost ready, pour the rest of the oil onto the herbs, mix, and spread it around into a circle about 6" diameter. Place the steaks on the oiled herbs and coat both sides. Do not let the meat rest to reabsorb the juices, start cutting immediately. Let the juices run!

Cut slices of tender meats about 1/2" thick across the grain, and tougher meats like flank steak, about 1/8" across the grain. Roll the meat in the board dressing so everybody gets a light coat.