Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Man has had a fascination with flames and grilling meat since prehistoric times. In many different cultures in the world, the flame, smoke and meat from barbecued food is often associated with a gathering and in this country it's not often you would fire up the barbe' for less than two people.

There are many gourmet sausages available now, as well as pre-marinated pork, lamb, and chicken cuts all ready packaged at your local butcher or supermarket. So when you get the invite, it's usually no trouble to bring along something to cook – but it doesn't really have to end there.

In the American Midwest, different states have their own unique barbecue sauces; vinegar, ketchup, mustard are the three main types of base used. Lexington Carolina boasts of being the barbecue capital of the world with a barbecue restaurant for every 1000 residents. So it's no surprise that this week's recipe comes from a combination of favourite Southern Carolina sauce recipes which I have tried and tested.

Once made, this sauce will keep well for four weeks so when you get invited to a barbecue pull a jar out of the fridge, grab some meat to grill and your sauce could be the flavour secret of the barbecue.
And if you're the one having the barbecue, save time and impress your guests by ordering some salads from anothergreenworld.co.nz. In the photos we have grilled lamb neck chops with five bean salad and marinated mushrooms and Tuscan sausage with Greek salad.

Barbecue sauce: part one

1c yellow prepared mustard

1/2c brown sugar

2 Tbsp honey

3/4c cider vinegar

1/4c water

1/4c tomato sauce

1 tsp garlic powder

1 tsp smoked paprika

1tsp black pepper

Barbecue sauce: part two

1/2c soy sauce

3 Tbsp liquid smoke hickory

3 Tbsp butter

Method

Simmer part one for 25 minutes, then add part two and simmer for 10 minutes, allow to cool and store in glass jar or squeeze bottle in fridge. Great with pork and chicken and just about anything from the barbecue gets better with age, like we all do.