TABASCO sauce, the grandaddy of all hot sauces, has been king of the hill since its introduction in 1868. The ubiquitous pepper sauce, TABASCO is a great way to add a shot of heat to just about any type of food, from chicken wings to eggs to home made barbecue sauce. So just what makes [...]
Saturday, July 23, 2005
Notorious 1960’s black militant group The Black Panthers is soon to be marketing their own brand of barbecue sauce. The new sauce, dubbed Burn Baby Burn is derived from the chanting of rioters during their hayday. David Hilliard, an original member of the Black Panthers, is behind the new sauce, and makes no apologies. Hilliard rejects [...]
Thursday, July 21, 2005
Now this is the health bulletin we’ve all been waiting for! Recent studies by German food chemist Udo Pollmer indicate that soaking red or white meats in beer, before grilling, reduces the formation of cancer-causing HCA’s (heterocyclic amines), and actually prevents the formation of these compounds. In his book Lexikon der Populären Ernährungsirrtümer (or Dictionary of [...]
Thursday, July 21, 2005
Hard to imagine, but this Canadian inventor has managed to make a BBQ sauce for Candians — without any beer in it! Take off heh? His company, Amazing Flavours features, aside from an extra u, 18 unique sauces that (as far as I can tell) have nothing to do with beer. Certainly a first. I expect his [...]
Thursday, July 21, 2005
If you are seeking a very unique flavored bbq sauce for your next barbeque then you must try bourbon bbq sauce. This is a very unique sauce that only you will know the secret ingredient.
Saturday, July 16, 2005
Gourmet sauces, rubs and marinades can move your meal from blah to bang! Kick it up a notch at your next barbecue with this advice on some gourmet additions for your meat.
Tuesday, July 12, 2005
This is a basic chili rub, good for rib-eyes, skirt steaks, and even brisket. This recipe makes enough for a couple of good size steaks. If you make extra, it will keep for several months if stored in an air-tight container. Ingredients 5 tsp. chili poweder 1 1/2 tsp. kosher salt 1/2 tsp course ground pepper 1 1/2 tsp. ground [...]
Tuesday, July 12, 2005
This salsa makes a great topping for skirt or top blade steaks. It will keep for several days in the fridge. Ingredients 1/2 cup chopped cilantro leaves 1 tbsp. minced pickled Jalapenos 3 tbsp. olive oil 1 tbsp. water 1 tsp. red-wine vinegar 1/8 teaspoon course salt Directions Combine all the ingredients and mix well. Serve at room temperature as a topping for grilled [...]
Sunday, July 10, 2005
This spicy, creamy sauce is good on chicken or shrimp. Ingredients 1 cup canned, unsweetened coconut milk 2 jalapenos (whole) 1 tbsp fresh lime juice 1/2 tsp. salt Directions Bring the coconut milk to a gentle simmer in a small sauce pan, stirring occasionally until thickened. The coconut milk will reduce to about 1/2 cup, which takes about 20 minutes. Meanwhile, place [...]
Saturday, July 23, 2005
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