Saturday I went over to Mike Barris’s house for a blues jam and some BBQ.  For you northerners, BBQ is not throwing burgers and hot dogs on the grill but rather the fine art of cooking and smoking meat and then serving it with slaw and the chef’s signature sauce.  It is really a southern art, with many regional variations, but Mike is a master, despite his northern habitat :).  Mike is also part of the world of competitive BBQ, which is a very, very serious thing.  He is a master at this but he does have a secret weapon: the Cretan culinary gene.  I am convinced Mike’s Cretan roots are what put him over the top as a BBQ master.  Here is a recipe, in his words,  for the sauce he served with his delicious BBQ the other night:

Krazy Kretan’s Basic BBQ Sauce for Barbecue Pulled Pork

2 cups apple cider vinegar

1 small can of concentrated tomato puree

1 to 1 ½ cups of brown sugar (depending on taste)

2 tablespoons of barbecue rub (can be your favorite – it usually includes some combination proportions of paprika, garlic powder, onion powder, salt, pepper, cayenne, and/or chipotle pepper)