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| Photo by Victoria Shes on Unsplash |
Thomas Allen “Tom” Disselkamp is a longtime Minnesota product engineer who works with the Infection Prevention Division at 3M. With a passion for grilling meats and vegetables, Thomas Disselkamp enjoys creating rubs and sauces from scratch.
One of the creative ways of adding flavor to a barbecue sauce is through seasonal elements such as apricots, cranberries, and plums. The last is a key ingredient in a grilling sauce that effectively combines a slight sweetness with tartness designed to bring out the flavor of the meat.
In addition to plums, the recipe incorporates catsup, honey, and red wine vinegar. Adding subtle spice touches are smoked paprika, Dijon mustard, and chopped shallots, with the mixture brought to a boil in a saucepan before being cooked at a simmer for about 20 minutes.
Once the sauce is thick, it is put through a blender to give it a consistency perfect for slathering on meat or veggies. The end result is a distinctively, tangy sauce that can be kept refrigerated for up to two weeks without any issues.
