Dead Guy Sauce

September  3, 2010

In the video below, Merrill makes ShoeboxKitchen's curiously named (but brilliant) Dead Guy Sauce and regales us with tips and trivia -- wondering how to soften fossilized brown sugar? The origin of Worcestershire sauce? A good substitute for Tabasco? Merrill's got answers.

This week's videos were shot and edited by talented filmmaker Elena Parker.

See what other Food52 readers are saying.

  • greenchilemaven
  • Rhonda35
  • ShoeboxKitchen
  • fineartdaily
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greenchilemaven January 31, 2012
I'm in the Deep South and my sauce is quite similar although it uses less vinegar and a bit of butter.
Rhonda35 September 5, 2010
Merrill - Thanks for all the info you shared - very informative. This sauce seems so easy to make and sounds delicious - going to make it to go with the pork shoulder we are smoking today. Maybe it's called "Dead Guy Sauce" because it is to die for!
ShoeboxKitchen September 4, 2010

Your batch of Dead Guy Sauce looks perfect! Thanks so much for doing a little demo and for selecting our condiment as a finalist! We must admit we were humbled when we saw our more pedestrian ketchup-based condiment sitting in the midst of fancy and delicious looking chutneys and the like. We thought that surely we were out of our league - so thanks for giving this simple sauce a chance!

About the name . . . we've been sworn to secrecy on the original story, so for now the name origin must remain a mystery. Perhaps we'll have to get creative and draft up "the legend of the Dead Guy" . . . ;-)

Thanks again!

Anne and Jason from TheshoeboxKitchen
fineartdaily September 4, 2010
I like the idea of serving it warm. The Tall One likes to put cold, bottled barbecue sauce on just about anything he eats. This is a little more subtle and sophisticated. I'll be sure to make a batch when he comes home in November. We'll see if it makes it onto the Thanksgiving table!
And thanks for the apple hint for solidified brown sugar!