On 13News at Six, I invited one and all to submit your favorite BBQ recipes.
As I get them in, I will post below. My apologies if the weather-purists are upset that the Friday blog post gets a little lengthy. I’m very hungry. -ES
DR PEPPER RIBS (by Jimmy)
Make this sauce throw ribs on the grill and reapply as necessary
# 4 tablespoons unsalted butter (1/2 stick)
# 1 large yellow onion, chopped
# 4 cloves garlic, chopped
# 1 cup ketchup
# 3 tablespoons tomato paste
# One can Dr. Pepper (12-ounce)
# 1/2 cup cider vinegar
# 1/3 cup Worcestershire sauce
# 1/2 cup packed dark brown sugar
# 2 teaspoons ancho or New Mexican chili powder
# 1 teaspoon fine-ground white pepper
# 1 teaspoon kosher salt
In a heavy saucepan, melt the butter. Saute the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Don’t overseason the sauce. Let the sauce cool for about 10 minutes or until it is warm but no longer “boiling” hot. Puree with an immersion or traditional blender — this will make the sauce thicker. Let cool.
Mandy Edmundson Along with the chicken we threw on the grill, I chopped some red potatoes into cubes, along with some onion and drizzled it with olive oil, sprinkled on sea salt and fresh ground pepper and fresh ground rosemary (dried from last year’s garden) and tossed it all together in a foil packet and my husband grilled that too. Wow! It smelled wonderful and tasted incredible!
Amanda Fry We had herb and garlic marinated chicken with corn on the cob (soak husked corn and grill, then unhusk to eat) and rice.
Posted under BBQ Alert