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Magazine Archives: June 30, 2002

Smoke and Spice

All-American barbecue sauces to brighten your backyard cookouts
Sam Gugino
Issue: June 30, 2002


The French may have given the world bordelaise, hollandaise and demi-glace, but America gets the credit for barbecue sauce. "French sauces are great, but they're not much fun," says Steven Raichlen, whose decidedly fun Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill includes barbecue sauce recipes with ingredients such as black cherry soda, prune juice and Belgian beer.

For the full article, check out the new issue of Wine Spectator, on newsstands June 30, 2002.

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