About Andrew Hay

Andrew Hay is an information security industry veteran with close to 20 years of experience as a security practitioner, industry analyst, and executive. As the Chief Information Security Officer (CISO) at DataGravity, Inc., he advocates for the company’s total information security needs and is responsible for the development and delivery of the company’s comprehensive information security strategy.

Andrew has served in various roles and responsibilities at a number of companies including OpenDNS (now a Cisco company), CloudPassage, Inc., 451 Research, the University of Lethbridge, Capital G Bank Ltd. (now Clarien Bank Bermuda), Q1 Labs (now IBM), Nokia (now Check Point), Nortel Networks, Magma Communications (now Primus Canada), and Taima Corp (now Convergys).

Andrew is frequently approached to provide expert commentary on security-industry developments, and has been featured in such publications as Forbes, Bloomberg, Wired, USA Today, International Business Times, Sacramento Bee, Delhi Daily News, Austin Business Journal, Ars Technica, RT, VentureBeat, LeMondeInformatique, eWeek, TechRepublic, Infosecurity Magazine, The Data Center Journal, TechTarget, Network World, Computerworld, PCWorld, and CSO Magazine.

The Security Chef’s Apple Butter BBQ Sauce

Now that it’s approaching BBQ season again I decided to share my latest delicious recipe (inspired by reading this recipe)….Apple Butter BBQ Sauce!

1 cup apple butter (should be able to find it in the jam/jelly aisle….Smucker’s makes some)
3/4 cups ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
3 teaspoons liquid smoke
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
1/2 teaspoon smoked salt
1/2 teaspoon fresh ground pepper
1 teaspoon onion powder (or to taste)
1 teaspoon apple cider vinegar
1 teaspoon roasted garlic powder
3/4 cup firmly packed brown sugar
Honey (to add sweetness, to taste)

Step 1 – Put everything into a pot and bring almost to a boil at medium heat (takes about 10 minutes), stirring often

Step 2 – Drop the heat to low and let simmer for roughly 20 minutes, stirring often

Step 3 – Serve with food right away or let cool for 20 minutes before trying to bottle it. Should keep in the fridge for a week (longer if you store you sauces properly using “standard canning procedures” – like you would jam or preserves).

Enjoy…it’s pretty good but still needs some tweaking on my part. I like my sauces sweet and smokey so I gave it a squirt of pure honey half way through the cooking time to bring up the sweetness. If you don’t want it as smokey, then use regular paprika and kosher salt instead of the smoked.

Andrew Hay