Coast Cooking

Coast Cooking: Good barbecue is not easy to do

There's a new barbecue place in Ocean Springs -- McClure’s Barbecue of New Orleans has partnered with the Mississippi Juke Joint to offer their barbecue in Ocean Springs.

Drive east on Government Street, and you’ll run in to it (but you’ll smell it first).

This new place stands a chance of making a go of it. I got to sample some of their brisket the other day, and it was melt-in-your-mouth delicious.  

Barbecue is an art-form, as any aficionado will tell you. Doubt it? Give it a try yourself, but let's get something straight first: there are many levels of barbecue goodness.

I've had some store-bought barbecue that was good. I've eaten barbecue at that was better than normal at some restaurants, but that top class, made by real pit masters,  is in a category all by itself.

My barbecue efforts have been OK, but not great. I have found some success with my barbecue sauce, though. Give this a try and tell me what you think.


2 cups hickory flavored BBQ sauce (use the top brand)

2/3 cup bourbon whiskey

1/2 cup sorghum molasses

2-3 pinches red pepper flakes (or 1 chopped jalapeno)


Combine the BBQ sauce and the bourbon, simmer until the alcohol has burden off, then add the rest of the ingredients and simmer until thick. This sauce will keep in the fridge for a week or so. Please use generously.