Gourmet Touch: This Labor Day, let sauces and sides steal the show
Aug 28, 2013 | 2016 views |  0 comments | 25 25 recommendations | email to a friend | print
If you are planning a Labor Day cookout and would like a little something different for the grill, you will probably like the cookbook I recently added to my collection.

Master the backyard grill with expert guidance from award-winning barbecue chef Troy Black and other celebrated Southern pitmasters!

This statement alone made me want to check out “All Fired Up,” from the editors of Southern Living.

This is the most interesting and informative cookbook on outdoor grilling I have ever seen. Whether you like your barbecue prepared with a dry rub or a wet sauce, you’ll find excellent recipes. There are recipes for grilling pork, beef, chicken, fish, sausages and even vegetables, as well as exciting sides and delicious desserts.

Of course, with a barbecue pro like Black, you would expect no less. This noted chef has traveled the country entering more than 400 competitions and winning more than 100 first-place awards.

“Barbecuing isn’t just about the ingredients — it is about layering flavors with spices, marinades, sauces and fire,” he says. “It’s more about knowing when it’s done and not necessarily how long it takes to cook it.”

As I flipped through the pages the many sauce recipes drew my attention. According to the book, White BBQ Sauce, which is perfect for smoked chicken, was made famous in Alabama. The Sweet-and-Tangy BBQ Sauce that goes with The Southern Living Pulled Pork Sandwich also sounded great.

Then there’s a Sticky Stout BBQ Sauce for those who like their sauce flavored with a little beer. In case you’re wondering, “sticky” is a Kansas City term for thick, sweet sauce.

Some of the other sauces include Apple Barbecue, Brisket Red, East Carolina Vinegar and Peach Barbecue. The one I plan to try first is the following Vidalia Onion BBQ Sauce.

Years ago, my friend Mauna and I ate at a restaurant in the Smokies that served hush puppies with our pulled-pork barbecue. We looked at each other as if to say, “what’s this?” We’d never seen hush puppies served with anything other than fish.

Perhaps it wasn’t as strange as we might have thought, though. “All Fired Up” features a recipe for regular hush puppies as well as versions such as Bacon and Caramelized Onion Hush Puppies and Jalapeno-Pineapple Hush Puppies.

Up until now, the grilling has always been left up to the men in our family and they do a great job, but with this new cookbook I just might give it a try.

VIDALIA ONION BBQ SAUCE
1 medium-size Vidalia onion, finely chopped
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 garlic clove, minced
½ teaspoon salt
½ teaspoon pepper

Whisk all ingredients together with ½ cup water in a large saucepan. Bring to boil over medium heat. Reduce heat to low and simmer, stirring occasionally for 20 minutes.

WHITE BBQ SAUCE
1½ cups mayonnaise
⅓ cup white vinegar
1 teaspoon freshly ground pepper
½ teaspoon salt
½ teaspoon sugar
1 garlic clove, pressed

Stir together all ingredients in a small bowl. Store in refrigerator.

Email Prudence Hilburn at prudencehilburn463@att.net
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