barbecue sauce - Articles and Posts from Slashfood

Posts with tag barbecue sauce

Pizzeria Celebrates Bourbon Heritage Month with Drunken Pie

Posted Sep 16th 2009 11:00AM by Hanna Raskin
Filed under: Restaurants, Southern States, Spirits, Festivals, Fall

Wouldn't this be
better with bourbon?
Photo: flickr, rick

A Louisville area pizzeria won't let a lack of hard-liquor license damper its Bourbon Heritage Month fun.

For the second consecutive year, Tony Boombozz pizzeria is saluting the state's leading spirit with bourbon pizza, a corn-liquor variation on the standard barbecued chicken pie.

According to the snack's rapidly evolving lore, Four Roses master distiller Jim Rutledge first nudged Tony Palmobino, who owns the four-outlet gourmet pizza chain, to create the pie at last year's Kentucky Bourbon Festival. He tinkered with a few concepts before settling on the bourbon-and-bacon concoction.

"We use hickory-grilled chicken, applewood bacon, asiago and mozzarella cheeses and then drizzle it with a bourbon barbecue sauce," explains Cindy Anderson, who manages Tony Boombozz's beer-and-wine-only Springhurst location. "It's delicious."

Continue reading Pizzeria Celebrates Bourbon Heritage Month with Drunken Pie

Barbecue Sauce Reviews

Posted Sep 1st 2009 4:07PM by Slashfood Editor
Filed under: Barbecuing, Taste Test

We're sharing our favorite bottled barbeque sauces and barbecue rubs from around the country. From Big Bob Gibson Bar-B-Q to Brooks House of BBQ, we've got a sauce to suit your tastes.

http://xml.channel.aol.com/xmlpublisher/fetch.v2.xml?option=expand_relative_urls&dataUrlNodes=uiConfig,feedConfig,entry&id=693896&pid=693895&uts=1250798803

http://cdn.channel.aol.com/cs_feed_v1_6/csfeedwrapper.swf

BBQ Sauce Reviews

by Kat Kinsman
Some of the country's finest BBQ joints and cooking teams have bottled their signature sauces and rubs. We're sharing our regional favorites so you can start planning your road trip to visit the pitmasters -- or just order online.

We'd give an arm and a chicken leg for a taste of this next one. Read on.

Rachel Been

Getty Images North America

BBQ Sauce Reviews

Rachel Been

Big Bob Gibson Bar-B-Q Championship Red Sauce
Decatur, AL

Slather it on: Beef, pork, chicken, burger, your arm

We're actually not kidding 'bout that last one. With thick, sweet, savory, smooth sauce like this, it's hard not to grab a straw and slurp it straight out of the bottle. The flavor begins with a deceptively light, spice bite lolling in a molasses and tomato base, then builds to a lingering, light burn on the back of the tongue. It's absolutely luscious - though of course we'll have to sample again to make sure. And again...

Website: Big Bob Gibson

Rachel Been

The Salt Lick Original Recipe Bar-B-Que Sauce
Driftwood. TX

Slather it on: Pork or turkey

This light-bodied, easy-pouring sauce lets warm spices like mace and turmeric come to the fore, bringing an almost Indian note above a gentle mustard base. If you're a fan of the sweet heat of a gentle curry, come scampering on over to the salt lick.

Website: Salt Lick Bar-B-Que

Rachel Been

Baker's Ribs Sauce
Garland, TX

Slather it on: Smoked brisket, smoked ribs and salad

There's no ducking the Worcestershire and herb one-two punch of this thin, tomato-based sauce. The spice level is more of a zing than a zap on the tongue, and forgive us for saying so, but we'd welcome the sweet, anchovy-tipped flavor on our favorite Caesar just as much as we would on a half-rack.

Website: Baker's Ribs

Rachel Been

Fiorella's Jack Stack Barbecue KC Original Sauce
Kansas City, MO

Slather it on: Brisket, ribs, burnt ends

This thick, initially tart, tomato-based sauce melts to a subtle, smoky undertone, allowing the flavors of the meat to assert themselves. It's an enhancement, rather than a scene-stealer, and your spareribs will thank you for it.

Website: Fiorella's Jack Stack Barbecue

Rachel Been

Big Bob Gibson Bar-B-Q Original White Sauce
Decatur, AL

Slather it on: Chicken, cole slaw, potato salad

Since 1925, Decatur residents have lavished their barbecue with Bog Bob Gibson's distinctive white sauce. Its mayo and vinegar base blend delivers an appealing tang, followed quickly by a king-sized bite of black pepper flakes. It's a must for finishing grilled chicken or even poured over slaw.

Website: Big Bob Gibson

Rachel Been

Scott's Barbecue Sauce
Goldsboro, NC

Slather it on: Chopped whole hog

There's no mistaking this gigantic vinegar bite for anything but Eastern North Carolina style sauce. The original thin mixture of vinegar with a visible sediment of salt and red and black peppers at the bottom of the bottle dates back nearly 90 years, and was finally patented by Adam Scott, the inventor's son, in 1946. To taste it is to savor the the region's rich barbecue tradition.

Website: Scott's Sauce Co.

Rachel Been

Checkered Pig Mild Original Barbecue Sauce
Martinsville, VA

Slather it on: Ribs, ham or chopped pork

A kiss of molasses brings just the slightest sweetness to this thin, smoky sauce. Over 20 years ago, pitmaster Tommy Houston, the official caterer for NASCAR's Martinsville Speedway developed this mellow, vinegar-based sauce to amp up the flavor of the fresh Virginia hams he uses to craft his 'cue. It proved to be a winning formula, and we love it as much for marinating as we do for pork dunking purposes.

Website: Pigs R Us BBQ

Rachel Been

Blackjack Barbecue Mustard Sauce
Charleston, SC

Slather it on: Pork and chicken

South Carolina Lowcountry soul comes full force in this thin, tart, mustard-based sauce. Apple cider vinegar provides an initial tangy bite, them gives way to a sweet, buttery flavor, speckled through with visible pepper and spices. The acid content also makes it an ideal marinade for all cuts of pork.

Website: Blackjack Barbecue

Rachel Been

Ubon's Dipping Bar-B-Q Sauce
Yazoo City, MS

Slather it on: Chicken, fish, pork, brisket, eggrolls

This medium-bodied, tomato-based sauce is a perfect blend of sweet, tangy, and (with its dappling of minced onions) crunchy flavor, ideal for dipping just about anything you'd care to stuff in your mouth. Oddly enough, it makes us crave Chinese food. Sweet and sour spareribs, anyone?

Website: Ubon's

Rachel Been

Better for You Barbecue Sauce

Posted May 11th 2009 1:00PM by Jennifer Iserloh
Filed under: Recipes, Condiments

Barbecue sauce intrigues me. It's rich, thick, delicious and a healthy homemade version can add lots of flavor to healthy eats like grilled or steamed veggies and chicken dishes. There are thousands of recipes and versions, and I think the real reason that I'm so in love with barbecue sauce is that it can pose a challenge for a professional recipe developer.

Almost any fruit, seasoning or condiment can be made into a barbecue sauce and I'm curious to hear about the "secret" unusual ingredient Slashfoodies use in their favorite versions. I've made barbecue sauces with grapefruit, blueberry and chocolate, but I've heard of many other renditions that sound tasty and fun -- like mango, orange, pomegranate honey, dried cherry and a white variety, just to name a few.

Get Jennifer's Spicy Apricot Barbecue Sauce recipe after the jump.

Continue reading Better for You Barbecue Sauce

Feast Your Eyes: Best BBQ chicken

Posted Jul 24th 2008 8:00AM by Marisa McClellan
Filed under: Poultry, Feast Your Eyes, Summer

Looking at this picture makes me realize that I haven't had a single piece of barbecued chicken this summer. Seems I'll have to do something about that before the grilling season is out, possibly with this exact recipe (the volume of Everyday Food from which it comes is currently sitting on a stack next to my bed). This picture comes to us from the guys over at The Bitten Word, who discovered that until this batch of chicken, they'd been making barbecue the wrong way all their lives. However, it seems that they are now converts to this dry rub prior to cooking, saucing at the end of grilling technique.

Thanks Clay and Zach, for adding your image to the Slashfood Flickr pool!

Recipe Girl is getting ready for Super Bowl with Pulled Pork Sandwiches

Posted Jan 20th 2008 6:48PM by Sarah J. Gim
Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, Vegetables, Recipes, Pork, How To, Southern States, Condiments, America, Comfort Food, Slow cooking, Braising, Meat

We're being a little lazy this Sunday afternoon because we're anxiously watching the two conference championship games on TV, but that hasn't stopped us from doing the research we need to do to get ready for THE Sunday afternoon of pro football, the Super Bowl.

Yes, the Super Bowl is two weeks away, and we're trying to put together our menu. We came across Alabama Pulled Pork Sandwiches, as made by Recipe Girl from an original recipe in Cooking Light magazine. The recipe is slightly different from a traditional pulled pork because it uses pork tenderloin. Additionally, the sandwiches are made with sweet potato biscuits rather than rolls or buns, but perhaps the most surprising thing is that the barbecue sauce is white.

Taste Test: Pickles, BBQ sauce and plum jam

Posted Oct 1st 2007 7:32PM by Marisa McClellan
Filed under: Raves & Reviews, New Products

After reading that title, you might be wondering what unifying force could be bringing pickles, barbecue sauce and plum jam together under the same heading. The thing they have in common is that they are all made by the folks at We Love Jam, the same artisan producers who made the Blenheim apricot jam I wrote about last month.

It might seem a little incongruous that a company that includes jam in their name is making items that do not qualify as a fruit preserve. However now that I've had a taste of some of these other products, I'm thrilled that they decided to branch out. The world needs more companies that make food the way that they do, with care, attention to detail and a whole lot of quality ingredients. In addition to their amazing apricot love-in-a-jar, they also produce a spicy deep purple Mariposa jam, a tangy, kicky barbecue sauce and some balanced, crisp bread and butter pickles.

Of these three products, I have to spend a little time telling you how good this barbecue sauce is. When I was in high school, my dad had a friend who made barbecue sauce from his father's recipe. It had depth, with a perfect balance of sweet and spice. My father was such a big fan of Mr. Brown's sauce that he actually made a small investment in the company, primarily so that he could get his hands on a plenitude of the sauce. Such easy access to Mr. Brown's sauce ruined me for commercial sauces and I haven't found anything that lived up until this sauce from We Love Jam appeared in my life. I now look for excuses to eat it, slathering it on roasted chicken and making a small pool of it on the side of a plate of scrambled eggs. It's going to be a sad day when that little jar is empty.

Barbecue Steak and Mushroom Sandwich

Posted May 30th 2006 12:06PM by Nicole Weston
Filed under: Lunch, Food Porn, Vegetables, Beef, How To, Steak Day

This sandwich is a great, tasty way to use up leftover steak and it's very simple to make, mostly because I rely on prepared barbecue sauce. All you need to do is chop up some onion and mushrooms (white or portobello) into small pieces and saute in a pan with a little bit of olive oil, salt and pepper until they are tender. I use a few tablespoons of onion and about 1 cup of the mushrooms, sometimes a bit more, per sandwich, but the amount is completely flexible. Vary the amounts depending on the size of your rolls. While the mushrooms are cooking, shred up some leftover beef and add it to the mushrooms once they're tender. Stir in enough of your favorite barbecue sauce to moisten everything, cook until the mixture is heated through, and serve on a fresh roll or baguette. This sandwich can also be made with all mushrooms for a vegetarian alternative.

[Photo by Nicole Weston]

KFC's secret code

Posted Feb 26th 2006 5:08PM by Nicole Weston
Filed under: Lunch, Snacks, Restaurants, Poultry, New Products

To combat the ad-skipping devices like TiVo and other digital video recorders that are so popular right now, KFC has come out with a new ad that, when played in slow motion, will reveal a secret message. By uncovering the secret code - by which I mean watching the commercial - viewers can go to the KFC website where they will receive a coupon for a free Buffalo KFC Snacker. If you don't have a TiVo or other device and want to snag a coupon for a free sandwich, the commercial can be viewed in slow motion at the Buffalo Snacker website. I would tell you the secret "code" in this post, but that seems unfair to the KFC advertisers. I will give you a hint: based on the name of the sandwich, it should not be hard to guess the code word.

Sabotaging Cadbury Eggs

Posted Feb 14th 2006 9:42AM by Nick Vagnoni
Filed under: Snacks, Chocolate, Hacking Food, Food Oddities, How To

Now, I know that there are people somewhere that like those Cadbury Cream Eggs. I'll be some are even friends of mine, probably the same ones that like the marshmallow "peeps." Well, here's a site that's out to teach those egg-lovers a lesson. What we have here is a detailed guide to replacing that bizarre cream filling with common condiments that are, in the context of a Cadbury egg, possibly even more repulsive than the original filling. Ok, maybe not. At least site's host, who goes by the name Clintonime, rules out mayo. The choice of filling in the demonstration is barbecue sauce. Basically, you carefully unwrap the egg, split the shell as best you can, scoop out some filling, replace it with your sauce of choice (mustard, whipped broccoli, etc.) and then re-seal it. It's suggested that you heat a knife and use it like a soldering iron to seal the egg. This is some serious egg sabotage.

Slow Cooked Baby Back Ribs and Homemade BBQ sauce

Posted Jan 23rd 2006 1:29PM by Nicole Weston
Filed under: Dinner, Food Porn, Recipes, Pork, How To, Comfort Food, Slow cooking

nic's slow cooked ribs

I think that ribs are best when they are falling apart and so tender that you almost need a spoon to eat them. I know that many people prefer ribs that have some chew to them, but I never liked the feeling that I was gnawing at a bone. For me, meltingly soft meat is the way to go. A slow cooker is the perfect way to achieve this outstanding texture because it keeps the meat perfectly juicy as it cooks at a low heat. All you need to do is buy some baby back ribs, cut each slab in half to make sure they fit in your cooker and peel off the silverskin (silvery white connective tissue on the underside of the ribs). Then, simply layer the ribs with barbeque sauce and set the timer. I use 3-4 pounds of baby back ribs in my 5-quart slow cooker, though it could easily hold more. Refer to your manual for the exact capacity. I cook them on high for about 5 hours or low for 6-8. Towards the end of the cooking time, it is best to test them with a fork just to be certain the meat is done.

You can use any barbeque sauce for a recipe like this one. The homemade sauce recipe below has a nice tang to it and it goes very well with pork. I like to use dry spices in barbeque sauces because they’re always on hand and they flavors meld well as the sauce cooks.

Continue reading Slow Cooked Baby Back Ribs and Homemade BBQ sauce

#	Blogger	Posts	Cmts
1	Slashfood Editor	47	0
2	Alexa Weibel	36	2
3	Sarah LeTrent	34	1
4	Monika Bartyzel	22	0
5	Hanna Raskin	22	0
6	Sara Bonisteel	16	0
7	Emily Farris	11	0
8	Jennifer Lawinski	11	0
9	Lisa Schweitzer	9	0
10	Jennifer Iserloh	9	0
11	Kat Kinsman	8	2
12	Michael Thomas Hastings	8	0
13	Mike Pomranz	5	0
14	Joshua M. Bernstein	4	2
15	Erin Meister	4	0
16	Jose Ralat Maldonado	4	1
17	Max Shrem	4	0
18	John Devore	3	0
19	LeNell Smothers	3	0
20	Brent Ridge	2	0

Reviews: What's New This Week Jim Carrey's "A Christmas Carol" Creepy in a Good Way Twitter Follow Friday on ParentDish!	Jon Gosselin Hits the Yoga Mat World Run Day 2009 is This Sunday! Mariah Carey Flaunts A Fuller Figure
DIY Design: Go With the Grain Cameron Diaz Pulls a Janice Dickinson Victoria's Secret Angels Update - Are There Five New Winged Wonders?	Can 2022 be the 'Year of the Tiger' if the Tigers are all Gone? Eco-Beat, 11/5 Does Humane Veal Exist?
Ellen Degeneres Dances Her Way to Real Estate Riches Get the Look for Less: House Beautiful Foyer Paint Trends: Predicting Next Year's Hottest Colors	Freaky Ferrets; Bionic Bowser The Penguin and the Zoo-Keeper: A Love Story Dog Bone Recipes

Pizzeria Celebrates Bourbon Heritage Month with Drunken Pie

Barbecue Sauce Reviews

BBQ Sauce Reviews

Better for You Barbecue Sauce

Feast Your Eyes: Best BBQ chicken

Recipe Girl is getting ready for Super Bowl with Pulled Pork Sandwiches

Taste Test: Pickles, BBQ sauce and plum jam

Barbecue Steak and Mushroom Sandwich

KFC's secret code

Sabotaging Cadbury Eggs

Slow Cooked Baby Back Ribs and Homemade BBQ sauce

Tip of the Day

Slashfood Features

RESOURCES

Featured Stories

Slashfood bloggers (30 days)

Most Commented On (60 days)

Updates From

Sites We Love