To barbecue aficionados it is clear that Big Bob Gibson was directly influenced by the conventions of Eastern North Carolina–style barbecue. The connection can’t be made through the family tree, but the ingredients in his vinegar-based sop make it obvious. The only difference is that Big Bob didn’t share North Carolinians’ affinity for apple cider vinegar, preferring distilled colored vinegar instead. This straightforward concoction has been mopped onto the restaurant’s pork shoulders since the very beginning. I am pleased to reveal that this four-ingredient “secret sauce” is Big Bob’s original recipe; maybe now the sauce bottles on the restaurant tables will stop disappearing.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Fluffier, fresher, and fancier than anything from a tub or can.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.