From Food & Wine Magazine's "Best New BBQ Restaurant in the Country" comes Champion pit-master Charlie McKenna of Chicago's Lillie's Q restaurants is the mind behind this tangy, Western Carolina-style sauce with a tomato and vinegar base for a regional slant on ribs, pork, poultry and more.
Lillie’s Q – named “Best New BBQ Restaurant in the Country” by Food & Wine magazine in 2011 along with a slew of other awards and accolades – is know for low-and-slow barbecued meats like pork shoulder, baby back ribs, tri-tip, hot links, and chicken that are smoked in two custom-built smokers over lump charcoal and peach wood.
The Lillie’s Q traveling BBQ team (which includes McKenna’s father, Quito) has won numerous awards on the competition BBQ circuit including wins at Memphis In May – which is widely regarded as the world championships of BBQ.
INGREDIENTS: Apple cider vinegar, apple juice, Worcestershire (distilled vinegar, molasses, water, salt, garlic powder, sugar, anchovies, tamarind, natural flavor), lime juice, mustard, tomato, brown sugar, cayenne, black pepper, garlic powder, onion powder, paprika, and natural spices.
ALLERGY STATEMENT: CONTAINS FISH. (ANCHOVIES)