For many of us, our current stay-at-home status means there's more time for improving our grilling skills.
Ray Sheehan, a pitmaster and judge for the Kansas City Barbecue Society, shares 60 recipes, including 10 of his own barbecue sauces, in a new book, "Award-Winning BBQ Sauces and How to Use Them."
Sheehan's philosophy is to omit any artificial ingredients in his sauces and build a complex flavor profile through a lot of experimentation. His Memphis Mop BBQ Sauce won the title of "Best BBQ Sauce in the World" at an international competition in Louisiana.
He says he tried about 100 variations before landing on this one. "The secret to success is that it is well balanced," he writes in the recipe's introduction. "It's not overly sweet, nor is it too spicy. However, it has just the right combination of spices to give you a little kick at the end, leaving the flavors lingering on your palate and you wanting more."
