Meathead Suggests: Blueberry Aigre-Doux

You had me at blueberry, Chef. ... The complexity of blending sweet and tart is classic. This gets the sweet from the blueberries and sugar, and the tart from red wine vinegar, red wine, and lemon juice. Try it drizzled on sharp cheddar, fresh fruit cocktails, and ice cream.
— Meathead Goldwyn,

We are thrilled to share this new series on using Jar Sessions in your kitchen: "Meathead Suggests." The talented Meathead Goldwyn ( is a good friend of ours and a major influence on our BBQ techniques at the restaurants. He was even kind enough to make a special appearance at BBQ Week 2017 at Vie.

Please note that Meathead's Jar Sessions suggestions originally appeared at on his Great Artisan Food page. Visit his site for all things related to outdoor cooking, BBQ recipes, grilling and smoking techniques, food science, and so much more. And be sure to check out his book, Meathead, The Science of Great Barbecue and Grilling.

Thank you, Meathead, for sharing your creative suggestions!