Barbecue Bits

Sliced franks simmered in a tangy, curry-spiked barbecue sauce and served warm from a chafing dish. This is a classic cocktail party appetizer from the era when every host owned a chafing dish and knew how to use it. Still works just as well today at game day gatherings and potlucks.

The sauce does all the work. Tomato sauce, vinegar, brown sugar, Worcestershire, mustard, garlic, and a surprise half teaspoon of curry powder simmer together for 15 minutes. That curry powder is the ingredient that makes people tilt their heads and say “what’s in this?" It adds a warm, aromatic layer underneath the standard barbecue tanginess without tasting overtly Indian.

Make the sauce ahead and chill it. When it’s party time, heat it up in the chafing dish 15 minutes before guests arrive and toss in the frank rounds. They warm through quickly and soak up the sauce while they sit, getting more flavorful the longer they hang out.

Cut the franks into half-inch rounds. That size is one-bite territory, which is exactly what you want for a pick-and-eat appetizer. No plates needed, just toothpicks and napkins.

Pro Tips

• The sauce tastes better the day after it’s made. The vinegar mellows and the spices blend. Make it the night before if you can.
• Keep the chafing dish on low heat. Too hot and the sauce reduces to a sticky glaze that burns on the bottom.
• Use all-beef franks for the best texture. Turkey or chicken franks can get rubbery when held in warm sauce for a long time.
• This sauce also works with cocktail meatballs or sliced smoked sausage.

Variations

• Spicy kick: Add a tablespoon of hot sauce or a minced chipotle pepper to the sauce.
• Pineapple version: Stir in a small can of drained pineapple chunks for a sweet-and-sour twist that’s another retro party classic.
• Slow cooker method: Skip the chafing dish. Combine sauce and franks in a slow cooker on low for 2-3 hours. It doubles as the serving vessel.