David Pruhs, founder of the Alaska Barbecue Association, presented the May 10 program. To demonstrate how easy it is to make your own barbecue sauce, he brought a Coleman stove and all the fixings for the sauce, which he prepared during the meeting (recipe below).

He explained that most sauces have a ketchup base, but that there are many regional variations. In the eastern part of the Carolinas, cider plays a prominent role, while in the western parts of the Carolinas, mustard plays a part. In Memphis and Kansas city, the barbecue sauces have a strong tomato base, while in Texas, tomato and mustard are key. In all variations, there are two options: go sweet or go spicy. He also passed around samples of some of the locally-produced sauces.

Locally, there are several events sponsored by the Alaska Barbecue Association. They try to give back to the community through these events.

Spicy Apple BBQ Sauce
Good with ribs and chicken

1 bottle (14 oz) ketchup
1 c apple cider
2 T Worcestershire sauce
1 T molasses
1 T cider vinegar
1 T soy sauce
½ t liquid smoke
1½ c brown sugar
1 c granulated sugar
1 t cayenne
½ t fresh ground pepper
½ t celery seed
1 t cinnamon
¼ t cloves
1 apple, diced

Combine all ingredients in a large, heavy, nonreactive saucepan and stir or whisk to mix. Bring sauce to boil over medium heat. Reduce heat to low and gently simmer, uncovered, until thick and richly flavored, approx 20-30 minutes. Strain out the apples. Use immediately or transfer to a glass jar. (Keeps for several months in the fridge.)