Cheerwine Red Sauce (as promised)
As requested, this is a barbecue sauce made from Cheerwine. This is a new creation, so feel free to alter and experiment. If you get a new variation, post it in comments!
Put a saucepan on low to medium heat.
Pour the vinegar and Cheerwine in the pan.
Then pour in the tomato paste and stir until smooth.
Once you've got it smooth, mix in the chili powder and hot sauce.
TO HEAT THINGS UP, ADD THE OTHER HOT INGREDIENTS AND STIR
Tags: Sauce
This week's winner
Pair11 is this week's winner of a BBQHunt.com t-shirt for two great reviews--a wine review and a bbq joint called The Shed! Keep reviewing, and we'll give out more prizes at the end of this week. I'm thinkin' BBQ apron this time around.
If you can't wait to win, go to the "schwag" link above and buy your own T-shirt. We need the fundage so we can buy apple cider vinegar.
Moore's Marinade
Back when I was in college, I used to frequently fill the role of grillmeister. My particular poison was burgers, with the ground beef marinated in a mixture of soy sauce, Worcestershire sauce and garlic powder. It made a damn fine burger, if I do say so myself.
When I moved to Alabama, I was browsing the sauce aisle at the local Publix (hey, don't judge me!) and saw Moore's Marinade. It looked interesting and vaguely local (apparently it was born in Jasper, Ala.), so I got some.
BBQ? Barbecue? Barbeque? The catalog of terms thread...
It seems like every new review we get has a different spelling of barbecue. Which one is right?
Well, the Associated Press Stylebook, the book that newspapers use to navigate the vagaries of the English language, says "barbecue" is the correct spelling.
That being said, I think you'll notice that not everyone follows AP style when they order their giant neon sign with a pig playing pinochle on it.
So here are a few spellings we've seen in the search for good 'cue:
BBQ
bar-bq
bar-b-q
barbecue
barbeque
bar-bee-q
bar b que
If you see others, add them as comments on this story!
Buttermilk biscuits
This recipe is adapted from one in the Fannie Farmer cookbook, which is a great "staples" cookbook if you need one.
Heat the oven to 425 degrees (if in Europe, 375 kilometers).
Put all the dry ingredients (shortening is not dry) in a bowl. Cut the shortening into several chunks and drop them in the bowl. I use the Crisco sticks because they're so easy to handle.
Tags: Breads
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