My dad makes THE best barbecue sauce that is both tangy and spicy. He always gets rave reviews every time he serves it (which is pretty much whenever anyone eats dinner at their house). After several failed attempts to make my own barbecue sauce by mixing up various spices and sauces in the kitchen, I recently asked him for the recipe so that I could have my own stash of the stuff.
Of course, I decided to “real-foodify” (yes, I did just make up a word) it. Over brewed, or surplus kombucha adds the perfect tangy flavor in barbecue sauces. Yes, the good bacteria perish when they are cooked, but the flavor remains. Plus, you can always serve the meat with extra barbecue sauce that hasn’t been cooked, thereby serving up some probiotic goodness unbeknownst to your guests.