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Hot around the grill makes me very happyPosted Friday, July 9, 2010, at 2:50 PM
I don't know about you, but this is one of my favorite times of the year -- despite all the heat and humidity.
It's the perfect time of the year for barbecuing and to Nick that spells a good time.
This past weekend I spent a good part of it sweating profusely behind the barbecue grill at the home of relatives in Tell City.
But I'm not complaining.
You may or may not be surprised to know that I love cooking.
Others have told me over the years that I'm pretty good at it so consequently, I get drafted a lot of the times to do the grilling when the family gets together.
And, I guess looking at me one would be given a good clue that I probably like eat too -- probably more than is healthy, but nonetheless if I have to have a vice, eating is the one I pick.
It's also a fact that my favorite cable television channel to watch is The Food Network.
I don't claim to be Rachel Ray, Paula Dean, Bobby Flay or any of the other culinary experts, but I have learned a few things from watching their shows.
Anyway, I do like to grill out and take great pleasure in creating things off the cuff -- like my own homespun conglomeration of barbecue sauce.
The trouble with the way I cook or throw things together is just that. I throw things together. Whatever happens to be handy or in the refrigerator is likely to end up in one of my sauces.
I do little or no measuring so coming up with a definitive recipe that I can share with others is a real challenge.
My latest BBQ sauce blend is a good example of that. But I can tell you it's some of the best sauce I ever created.
It was lip-smacking good on the grilled chicken, burgers and hotdogs we prepared this past weekend and I can't wait to brush it on some other meats in the near future.
I'll try and re-create it, but you might have to do your own experimentation to get it to your own taste.
I started out with a big bottle of Sweet Baby Ray's BBQ sauce. Then I added some catsup -- about a cup.
A generous sprinkling of garlic power followed, then some cumin -- about two tablespoons full and then a couple of shakes of Kansas City Steak Blend seasoning.
Next, I added about a half a cup of apple cider vinegar, one-third cup of lemon juice, a pinch of salt, plenty of cracked black pepper, a splash of corn syrup and honey and threw in a good portion of brown sugar.
Then I got creative.
I happened to notice a well-stocked bar in the kitchen I was working in so I started grabbing stuff off the shelf like a reformed alcoholic, who had just shipped wrecked on an island of liquor stores.
Into the sauce, I threw in two healthy shots (maybe three, but who was counting) of Southern Comfort -- a sweet-fruity blended whiskey, then added two big shots of Tequila and finished up with about a cup of red wine.
I then simmered the sauce mixture on low heat for about an hour.
The good thing about this sauce is, if you get tired of waiting for the grilled meat to get done, you can always drink the sauce -- if you are over the legal age for consuming alcohol.
On the grill, I don't think you have to worry about the alcohol content because it probably all burns off.
I won't guarantee it, but I can assure you that this sauce will be to your liking, if you prefer a sweet sauce with a little kick.
Oh my gosh, it was good.
I suggest trying it on any kind of meat -- beef, pork, chicken, turkey and even venison.
The key to grilling is "low and slow" -- whether it's on a charcoal or gas grill. I happen to prefer the taste off of charcoal, but really enjoy the convenience my gas grill provides.
Always cook it on low or in-direct heat and go slow and let the sauce and all that smoky flavor sink into the meat.
Nick is the assistant editor for the Greene County Daily World. He can be reached by telephone at 847-4487 or 1-800-947-4487 or by e-mail at firstname.lastname@example.org .
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