For some it’s barbecues, for others it’s boating, but for us it’s all that and a berry, too! Here in McCall, Idaho the true sign of summer is small, round and incredibly delicious. That’s right, it’s huckleberry season!

From late May to mid-August, huckleberries grow wildly throughout the Rocky Mountain region at elevations from 4,000-6,000 feet. Since we’re sitting pretty at just over 5,000 feet, McCall locals, visitors have great access to fresh berries all summer long.

Similar to a blueberry in appearance, the lesser-known huckleberry has a wide array of usages as its flavor can range from very sweet to fairly tart. Spend a day shopping around town and you’ll see them turned into ice cream, honey and yes, vodka too. But take a seat at The Narrows restaurant, and you’ll find the berries whipped up into gourmet dishes you’d likely never dreamed of. From fresh crepes to crème brûlée, our chef uses the berries alongside a bounty of other local ingredients to shape the plates that make up his renowned Rocky Mountain-inspired menu.

For those who find themselves nowhere near our neck of the woods, our chef has shared some great recipes with us that you might try in your own home to give you a taste of sweet summertime, wherever you may be. Today we bring you the perfect accessory to your summer grilling, Carolina Style Huckleberry Barbecue Sauce. Easy to make and versatile too, this sauce is great on steak, chicken, pork and just about anything else you can throw on the grill. Try it out!

Carolina Style Huckleberry Barbecue Sauce

[Photo Credit: My Recipes]


2 cups Grain Mustard
2 cups Dijon Mustard
2 cups Brown Sugar
3 cups Cider Vinegar
1 cup Water
4 cups Ketchup
1/2 cup Honey
1/2 cup Soy Sauce
1 stick Butter
1 tablespoon Worcestershire
1 tablespoon Liquid Smoke
1 1/2 tablespoon Cumin
1 1/2 tablespoon Chili Powder
1 tablespoon Dry Mustard
3/4 tablespoon Cayenne Pepper
1/2 tablespoon Dry Oregano
1 tablespoon Salt
1/2 tablespoon Black Pepper
2 cups Huckleberries
2 cups Barbecue Sauce

Place all ingredients into a stock pot and bring to a simmer. Simmer for one hour. Place into a food processor and puree. Store in a jar, bottle or other airtight container in the refrigerator.  Enjoy!