{"id":10818,"date":"2014-07-01T17:53:24","date_gmt":"2014-07-01T21:53:24","guid":{"rendered":"http:\/\/ourgrandmotherskitchens.com\/?p=10818"},"modified":"2014-07-02T09:05:26","modified_gmt":"2014-07-02T13:05:26","slug":"the-last-bastion-of-sexism","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=10818","title":{"rendered":"The Last Bastion of Sexism"},"content":{"rendered":"
\"My<\/a>

My neighbors’ pig doing its thing.<\/p><\/div>\n

As July 4 approaches I know I should write about grilling. Here\u2019s the problem: I\u2019m not a griller. Grilling is one of the few areas of life in which I am sexist. (The others all involve home repair.) Somehow I always wait until men arrive to haul out the charcoal and the grill.<\/span><\/p>\n

I apologize to the men in my life\u2014and to the goddesses of\u00a0feminism<\/span>. One of these days I\u2019ll work on my grilling skills. Not before this Friday, however.<\/span><\/p>\n

So here\u2019s my compromise: a sauce that can accompany grilled meats, poultry, or vegetables.<\/span><\/p>\n

My neighbors the Gillans recently held a pig roast. The whole thing was incredibly impressive, and the meat was delicious. At the end of the weekend, even after giving away lots of meat to their houseguests, they had quite a bit of pork on bones remaining.<\/span><\/p>\n

I hate to see good meat and bones get thrown out so I volunteered to take the\u00a0leftovers home. (Did I mention that the Gillans are REALLY GREAT neighbors? They gladly gave me the pork.) I boiled the whole thing for a while with onions and spices so that it was easy to get the meat off the bones. I used quite a bit of the meat in a tasty bean dish.<\/span><\/p>\n

There was still leftover meat.<\/span><\/p>\n

So \u2026 I threw together some barbecue sauce. I know I cheated a bit with this sauce by using a ketchup base. Our tomatoes aren\u2019t in season yet, however, so the ketchup was expedient. The resulting sauce turned out just the way I like it, with lots of sweet and lots of tart.<\/span><\/p>\n

I wish my readers a glorious fourth! May all of you, female and male, grill up a storm.<\/span><\/p>\n

\"barbecue<\/a><\/p>\n

Kansas City-ish Barbecue Sauce<\/span><\/strong><\/a><\/p>\n

Ingredients:<\/span><\/em><\/p>\n

extra-virgin olive oil as needed for saut\u00e9ing
\n1 onion, chopped
\n2 cloves garlic, minced
\n2 tablespoons chili powder
\n1-1\/2 teaspoons salt
\nground pepper to taste
\n1\/4 cup cider vinegar
\n1\/4 cup lemon juice
\n1 cup catsup (use all-natural and\/or organic ketchup)
\n1\/3 cup molasses (or molasses mixed with maple syrup)
\n1\/3 cup brown sugar
\n1 tablespoon Worcestershire sauce
\na few shakes of hot sauce
\n 2 tablespoons water<\/span><\/span><\/p>\n

Instructions:<\/span><\/em><\/p>\n

Warm the oil in a skillet. Saut\u00e9 the onion for 5 minutes. Add the garlic, and toss it around in the pan for 30 seconds. Stir in the chili powder, salt, and pepper, and stir to release their oils. When the spices start drying out in the pan, stir in the remaining ingredients.<\/span><\/p>\n

Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, stirring frequently.<\/span><\/p>\n

Let the sauce cool briefly; then put it in a blender and blend until smooth. Pour\u00a0the blended sauce\u00a0into a clean glass jar, bring it to room temperature, and then refrigerate it. This sauce is best made the day before you want to use it. It should last for at least 2 weeks.<\/span><\/p>\n

Makes about 1-1\/2 cups.<\/span><\/p>\n

\"girlcrackerweb\"<\/a><\/p>\n

If you enjoyed this post, please consider taking out an email subscription to my blog. Just click on the link below!<\/em><\/span><\/p>\n

Subscribe to In Our Grandmothers’ Kitchens by Email<\/em><\/a><\/span>.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

As July 4 approaches I know I should write about grilling. Here\u2019s the problem: I\u2019m not a griller. Grilling is one of the few areas of life in which I am sexist. (The others all involve home repair.) Somehow I always wait until men arrive to haul out the charcoal and the grill. I apologize […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[12,17,22],"tags":[1653,591,1316,1654,1655],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/10818"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10818"}],"version-history":[{"count":12,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/10818\/revisions"}],"predecessor-version":[{"id":10834,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/10818\/revisions\/10834"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}