"...I have no doubt some serious work went into getting the formula just right because no one flavor dominates, the spice and seasonings all meld together beautifully. I couldn't stop dunking my short ribs into this sauce. I'm convinced it would make just about anything taste good."

– Amy Sherman, Cooking with Amy

Monday, September 1, 2014

As Summer Ends, Another San Francisco Barbecue Season Begins

Mark Twain once said, "The coldest winter I ever spent was a summer in San Francisco." It’s a brilliant quote, except for the fact that he never said any such thing. No one knows who actually spouted the famous quote, but it certainly is appropriate. Summer in The City is often cold, foggy, and windy; not exactly the kind of weather you hope for when planning a barbecue.

Before you feel too sorry for us, I should mention that to make up for this, the weather Gods give us plenty of gorgeous weather over the next month or two so we can catch up. The winds die down, the fog disappears, and things get downright pleasant. Unfortunately, the sun doesn’t care, and the days continue to get shorter and shorter. So, while we have great weather to cook outside, we don’t have quite as long to do it, and that’s where SFQ comes in.

The sauce is a perfect way to finish quickly grilled things like fish, shrimp, Korean-cut short ribs, tofu, and vegetables. Just before you think dinner is cooked, brush it generously with SFQ, wait a minute, turn, and repeat. The sauce caramelizes very quickly, and you’ll soon be enjoying the taste of summer – just not in summer. Mark Twain would have been proud.

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