Autumn is a great time to fire up the grill. Not for the flash-in-the-pan type of grilling, but for low-and-slow, smoke-licked barbecue. The aroma alone will cause you to linger over yard work, drive your dog into a frenzy, and you'll meet neighbors you never knew you had.
Outdoor cooking in autumn is an entirely different sensory experience than in summer. With a seasonal bbq sauce to finish it off, it tastes just as unique.
autumn bbq sauce
Bbq sauce is not about pure clean flavor—it's a potpourri of smoky, savory, sweet and piquant. This sauce gets its acidity from sumac. If not available, substitute 50g (3 Tblsps) cider vinegar for the sumac berries.
12g (1 Tblsp) vegetable oil
180g (1 medium) sweet onion, chopped
12g (2 medium cloves) garlic, chopped
270g (10 oz) winter squash, peeled and cut into 1/2" dice
30g (1 oz) whole ancho chilies, cleaned of stems and seeds, torn into large pieces
2 small chipotles, coarsely chopped
2g (1 tsp) smoked paprika
2g (1 tsp) five spice powder
5g (1 tsp) kosher salt
450g (2 cups) apple cider
180g (3/4 cup) pomegranate juice
50g (3 Tblsps) soy sauce
375g (1 3/4 cups) boiling water
40g (1/2 cup) sumac berries
50g (3 Tblsps) maple syrup
Heat vegetable oil in a large saucepan over medium-high heat. Add onions, sauté 3 minutes, or until golden. Add garlic and squash, continue to sauté until they take on color, about 3 minutes more. Add anchos, chipotles, paprika, five spice, and salt. Stir until well blended. Add cider, pomegranate juice, and soy sauce. Stir until mixture comes to a boil. Lower heat to maintain a simmer, cover and cook for 15-20 minutes until vegetables are very tender. Let cool slightly and scrape mixture to a blender. Blend until smooth. Transfer mixture back to saucepan.
Place sumac berries in a heat resistant bowl and pour boiling water over. Allow to infuse for 5 minutes. Strain, first through a sieve to remove berries, then through a micro filter or several layers of cheesecloth to remove fine hairs. Add infusion to mixture in pan along with maple syrup.
Return pan to stove and cook over medium heat, stirring occasionally, for about 10 minutes, or until mixture is reduced, darker in color, and glossy. Remove from heat and allow to cool. Pack into jars or storage containers. Seal and refrigerate. Makes about 3 cups.
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Playing with Fire and Water 
Linda, daughter’s allergies are increasing and making finding condiments hellish and would like to make this, so please give me an alternative to the soy you have here, what can I replace it with? thanks.
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try worcestershire sauce
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Linda
You didn’t use cavitation to make the
sumac infusion – any reason?
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thank you, I can use vegan worcestershire sauce as it doesn’t contain fish.
I thought after I posted here it’s only 3 tbsp so at worst I can try an infusion from rice miso. I think that should be the next big thing in the food world soysauce made out of rice miso since soy allergies/intolerance is quite wide spread.
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John— it’s not necessary to use an isi whipper and N2O because the acids are quickly and easily extracted by a simple water infusion.
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I never cease to be in awe of your work.
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Hi Linda.
Amazing sounding recipe. I’ve been a fan for quite some time, but never post.
I was curious as to using ground sumac instead of a sumac berry infusion. What proportions of ground dried sumac would you substitute for the infusion?
Thanks and keep blowing me away!
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I would start with 1 part ground sumac to 15 parts water— about 1 Tblsp per cup. I have limited experience with ground sumac, but I’ve found that it isn’t as sour as the fresh berries.
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