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March 19, 2012 Slideshows » Dining

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Handmade: S&S Brand 

For those of you that live in the city but want the taste of homegrown bbq, S&S Brand brings it in full flavor. Local chefs Spencer O'Meara and Sarah Burchard came up with a line of taste tingling sauces and rubs for the San Franciscan looking to bring more to the table with a kick of the south. They currently produce four sauces with six rubs. Check out S&S Brand here, www.sandsbrand.com By iann ivy
Local chefs Spencer O'Meara and Sarah Burchard with a batch of their sauce.
Here is the St.Louis sauce, already prepared. This area of Missouri is known for its sweet and spicy BBQ sauces. "Our recipe is just that! A molasses rich sauce with subtle heat and smoke along with a whiskey punch and hints of cumin and allspice. " - Sarah Burchard
Sarah starts on their Carolina style sauce adding some red wine vinegar.
Spencer chops up some fresh onions to add.
All smiles, no tears here.
Brown sugar is measured to add, which will create a sweet flavor and balance to the vinegar.
Sarah keeps it kosher.
Made in the style most often seen in eastern North Carolina, the sauce being made is most used for pulled pork sandwiches.
A little mustard adds a lot of flavor.
Garlic cloves are measured and added.
This vinegar based sauce lends a nice tangy flavor with hints of smoke and black pepper with a light spiciness on the finish.
The S&S team previewed the creation of their new spice rub venture incorporating coffee and chocolate into the mix. They are using local ingredients TCHO chocolate and Blue Bottle coffee.
The coffee they choose reflects the robust flavor they need to balance the sweet chocolate.
Coffee and chocolate are ground to a fine powder to add to the spice rub.
The first ingredient to go in.
TCHO chocolate bits are ready to be ground.
The base of the rub is added including flavors to compliment the new mixture.
A playful toss aromates the room with a smell and taste ready to be tested.
Spencer screws on plastisol lids and sets jars upside down so that the hot sauce sanitizes the lid.
Boxing them up for the next shipment out.
After making the sauce, Sarah let it simmer about 1 hour until it reached the proper temperature then ladled it in 12 oz. hot sterilized jars.
Team work in the kitchen makes the tasks easy to handle and fun for everyone.
A taste of the Carolina sauce is tangy and satisfying.
Sarah and Spencer, power couple of sauces and spices, gives San Franciscans a taste to talk about.
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Local chefs Spencer O'Meara and Sarah Burchard with a batch of their sauce.
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