EMPOURIUM

Cue the Sauce

Summer signals barbecue

SweetFire Barbecue Sauce

In 2002, after being asked to “handle the barbecue” at a daughter’s party in Alabama, Dave Russell came prepared with a handwritten, sauce-stained recipe and a passion for smoked meats. The barbecue was a hit, sparking an interest to turn his talent into a commercial venture. After slowly cooking up a business plan, Russell launched SweetFire in 2011, from Washougal, Washington. The result? A sweet, small-town success story. $6.99; www.sweetfirebarbecue.com

Joe’s BigFoot Marionberry Habañero BBQ Sauce

Legend has it Joe Lebold reached for a jar of seedless Marionberry jam after realizing there was no molasses in his pantry. The resulting concoction was so good he captured the taste buds of many in Manzanita, eventually making it a business. Joe’s BigFoot offers a kick of flavor with ingredients such as jam, beer (Deschutes Brewing Mirror Pond Ale), habañero, honey, maple syrup and more. $10.50; www.joesbigfoot.com

Laurelwood Brewing Free Range Red Ale BBQ Sauce

Barbecue and beer: a match made in heaven and at Laurelwood Brewery in Portland. Crafted with Free Range Red, a rich, copper-colored ale with loads of fresh hop flavor, Laurelwood’s barbecue sauce contains all natural ingredients sourced from the Northwest. Try it with chicken nachos, as a glaze for pineapple or as a substitute for red sauce on a pizza. $5.45; www.laurelwoodbrewpub.com

Storrs Smokehouse Oregon Pinot Noir Barbeque Sauce

In April 2014, owners of The Painted Lady, Allen Routt and Jessica Bagley, opened Storrs Smokehouse as a tribute to his Southern roots. The casual restaurant — in contrast to their four-star fine dining down the road — pays homage to its wine country locale in the barbecue sauce made with Oregon Pinot Noir. Authentic and delicious, Storrs is a smokin’ hot addition to downtown Newberg. $6; www.storrssmokehouse.com

Felton & Mary’s BBQ Sauce

Felton and Mary Campbell had a gift for hospitality — often centered on food — creating an environment for community to happen. From Oakland, California, the couple moved to Portland in 1984 and opened a restaurant five years later. Today, grandson Tory Campbell continues their legacy through family recipes (find online), and the Texas-style barbecue sauces and rubs that made Felton & Mary’s famous. $6.99; www.feltonandmary.com

Red Wine & Espresso Barbecue Sauce

By Wendy Bennett

Yield: 2 cups

1 tablespoon olive oil

2 teaspoons garlic, minced

½ teaspoon chili powder

½ cup red wine, dry

1 tablespoon espresso powder (or 1 ounce of brewed espresso)

1 cup ketchup

2 tablespoons balsamic vinegar

1 tablespoon white wine vinegar

¼ cup brown sugar

1 teaspoon liquid smoke

  1. Heat olive oil over medium heat in heavy saucepan.
  2. Add garlic; cook 1 to 2 minutes until fragrant but not burned.
  3. Add chili powder; cook for 1 minute to release essential oils.
  4. Add red wine and reduce to ¼ cup (or by half the volume).
  5. Add espresso, ketchup, balsamic vinegar, vinegar, brown sugar and liquid smoke; simmer for 20 minutes to allow flavors to blend.
  6. Taste and adjust seasoning, if needed. Serve or cool and refrigerate for up to 1 week.
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