Thu Apr 11, 2013
Sauce Stats
Name
Pigchaser Bacon BBQ Sauce
Ingredients
Honey, Ketchup, Tomato Sauce, Bacon, Brown Sugar, Pineapple Juice, Red Wine Vinegar, Mustard, Smoke Flavor, Maple Syrup, Sugar, Starch, Molasses, Spices, Butter, Salt, Paprika, Garlic Powder, Onion Powder
Bacon = awesome. Barbecue = awesome. So bacon barbecue should equal double awesome, right? Logic isn't exact in Pigchaser Bacon Barbecue sauce when good flavor is brought down a notch by soft and chewy bacon bits.
Tue Apr 9, 2013
If all has gone well, I'm into my second week of a three-week jaunt around Spain, now enjoying the sights and tastes that Sevilla has to offer. Even on vacation though, the wave of meat shall not cease, and I've done some prep ahead and put the blog on autopilot to continue to fill your eyes and bellies with great grilled treats. Getting giddy by the thoughts of what this trip may have in store, I busted out another Spanish-influenced recipe from the archive with these Spanish spice-rubbed chicken breasts with parsley-mint sauce.
More and recipe after the jump >>
Tue Apr 2, 2013
Hell yeah! I leave tonight for a nice long trip to Spain. It's been nearly four years since my last extended vacation out of the country, and over 14 years since I was last in Europe. Needless to say, I'm stoked. I even went back to read my old journals from my last European outing, and while I liked reminiscing about all that I saw, I was a little aghast that my backpacking buddy and I mainly sustained ourselves on pizza and pasta while in Spain—my modern day self could never go to San Sebastian without partaking in its culinary delights. With priorities changed, this trip will be decidedly different, and food culture is a top priority. In honor of my trip, and its mainly Andulician focus, I give you these pincho morunos, or "Moorish skewers."
More and recipe after the jump >>
Thu Mar 28, 2013
Sauce Stats
Name
Rufus Teague Blazin' Hot Barbecue Sauce
Ingredients
Sugar, Tomato Paste, Water, Vinegar, Molasses, Salt, Worcestershire Sauce, Soy Sauce, Raisins, Natural Smoke Flavor, Brown Mustard, Paprika, Anchovy Paste, Onion Powder, Orange Juice, Garlic Powder, Cayenne Pepper, Tamarind, Natural Pepper Flavor, Spices
Strong hits of tomato, molasses, and Worcestershire give Rufus Teague Blazin' Hot Sauce its ubiquitous barbecue flavor, but its the complexity beyond that—with notes of fruit, garlic, onion, etc.—that elevates it above the standard sauce.
Tue Mar 26, 2013
I was looking back at all my Easter recipes and noticed that year after year I've been cooking the same thing—leg of lamb. I had a bit of a breakdown thinking I've lost some creativity and fallen into a predicable pattern that's not representative of the experimentation that I love in cooking. So I went off racking my brain about what else I would love on Easter, and the more I thought, the more nothing came up that could rival a leg of lamb. Instead of making something inferior, I decided that maybe the repetition isn't such a bad thing. For one, it's incredibly delicious and a treat that I usually need an excuse like a holiday to make. Second, there are no limitations on how to introduce new flavors into a leg of lamb—while I've been doing the same cut each year, each subsequent recipe is pretty unique from the last. So another leg of lamb it is, this year adorned with a rosemary, garlic, and mustard crust.
More and recipe after the jump >>
