56 degrees, steady rain
Drums being played in the next room
It’s August and Alaska blueberry season is upon us. Although I don’t dare share where anyone gets their blueberries or exactly when, because I’d be breaking one of our long-standing cultural codes. And let’s be real, I don’t know anybody’s blueberry secrets. That’s the point. Blueberry-picking spots and peak blueberry-picking days are debatably more hush hush and protected than people’s fishing holes.
Not long ago, my wife and I watched a terrific documentary titled Neat, all about bourbon. I’ve never been into bourbon much, but as is often true, a more complete understanding of the history and process and people involved in the making of the product causes me to appreciate it and, ultimately, use it more. It’s not unlike when you go to the farmer’s market and meet the farmers and listen to their stories about the cultivation of their crops or the raising of their animals. Inspired by the documentary, I got my wife a nice bottle of bourbon for her birthday last weekend. Not a week went by before I was finding ways to highlight those beautiful bourbon flavors in my kitchen as well, by making this blueberry bourbon bbq sauce and slathering it all over a rack of baby back ribs. These ribs were tender and the meat was coming right off the bone. And this blueberry bourbon bbq sauce was nicely balanced with smoky, sweet, spicy, and acidic notes. Bring a stack of napkins to the table and go to town.