Can you name 10 things that your grateful for today?
I'm grateful for having the whole week off from work.
I'm grateful for eating out at Margarettaville yesterday.
I'm grateful for my Internet Business where I can work from home.
I'm grateful for healthy pets.
I'm grateful for a hard working husband.
I'm grateful for the fun we had grilling out on the grill last night.
I'm grateful for movie night.
I'm grateful for nature that I can sit and watch in my yard.
I'm grateful for crabs that crawl on the beach. They are really fun to watch.
I'm grateful for all the different BBQ sauce recipes that we've tried.
When is National Barbecue Month?
Are there other related Holidays? Yes!
What is Barbecue sauce?
(also abbreviated BBQ sauce)
"Barbecue Sauce is a liquid flavoring sauce or condiment ranging from watery to quite thick." "As the name implies, it was created as an accompaniment to barbecued foods." "While it can be applied to any food, it usually tops meat after cooking or during barbecuing, grilling, or baking. Traditionally it has been a favored sauce for pork or beef ribs and chicken." "On rarer occasions, it is used for dipping items like fries, as well as a replacement for tomato sauce in barbecue-style pizzas."
"Barbecue sauces may combine sour, sweet, spicy, and tangy ingredients or focus on a particular flavor alone." "It sometimes carries with it a smokey flavor." "The ingredients vary, but some commonplace items are tomato paste, vinegar, spices, and sweeteners. These variations are often due to regional traditions and recipes. Mexican salsa can also be used as a base for barbecue sauces. wilipedia
How to use BBQ Sauce "Food Tips."
- Try grilling your slices of bread on the grill right after you take up all the meat. Slightly butter the bread and lay it on the grill. The seasoning and sauce used on the meat will stick to the bread and flavor it. We sometimes even spread a thin layer of BBQ sauce on the bread and let it crust on the edges.
- Crusted Edge BBQ Bread -- Take BBQ bread and butter the top. Then spread your favorite BBQ sauce on the outside edges of the bread. (You know the area that always burns first) When you spread the outside edges with the sauce it keeps the edges from burning......but it dries the BBQ sauce and make it crusty! You just can't beat eating bread cooked this way.
Talk about gooooooood! This is goooooooood!
- When cooking steaks--- We like to grill them with our favorite BBQ sauce. Then right before taking the steak off the grill, we load up each steak with mushrooms that have been sauteing in butter, wine and bbq sauce (cooked down completely) on the side while the steaks were cooking. Just pile up the mushrooms on top of the steaks and then lay 2 slices of cheese on top. Once the cheese slowly melts and gets gooey.......and just before its about to slide off the sides....take it up.
Talk about Mouth Watering!!!
- Baked Beans - Take your favorite baked beans and put them in a black cast iron skillet on the grill. Add BBQ sauce and let the beans cook down so they are thick and not watery.
- Baked Bean Toast - One of my favorite ways to eat my baked beans is to eat it on toast. We take regular sandwich bread and toast it on the grill. We use the regular sandwich bread because its so thin and thin bread will toast crunchy. Once toasted, spoon the baked beans that's been cooked down, on top. A spoonful of BBQ sauce & a couple pieces of crispy bacon laid on top of that and you've got the perfect way to serve your baked beans! When you cut it with your fork the bread on top will be moist and the bread on the bottom will crunch when you cut it.
Fantastic Visual Effect to a meal!
- Bake or boil your potatoes -- whole-- ahead of time -- (you can even do this the day before and refrigerate) and cut in forth's. Dip each wedge of potato in BBQ sauce. Place the sauced potato wedges on the grill with the meat. Your potatoes will have a spicy protective coating that will keep it moist on the inside and crusty BBQed potato skins are delicious! Also: If you have crushed bread crumbs in the house, try rolling the sauced potato wedges in the seasoned bread crumbs. It's delicious!
So keep them skins on!
- Save the Sweet Sauce for last -- When grilling meat apply sweet basting sauces made with sugar, honey or syrup during the last few minutes of grilling to prevent burning. A small amount of charred BBQ sauce is good and adds a special grill flavor to the food as it caramelizes....but be careful with these sugar based sauces because they will get a heavy burn really fast if not watched carefully. Pull meat off right after the caramelized stage and right before the burn stage.
Savory sauces, such as mustard and teriyaki can be applied throughout the grilling process.
Each Southern locale has its own particular variety of barbecue, particularly concerning the sauce.
- The Carolinas - tend to prepare tangier vinegar based sauces.
- Memphis - barbecue is best-known for tomato- and vinegar-based sauces. Memphis sauces occupy the middle ground between other styles. Based on tomatoes, vinegar, brown sugar and spices, but not too thick, these blends provide moderate amounts of sweet, heat, and tang, with a lot of flavor.
- Kansas City – thick, reddish-brown, tomato-based with molasses
- St. Louis – generally tomato-based, thinned with vinegar, sweet and spicy; it is not as sweet and thick as Kansas City-style barbecue sauce, nor as spicy-hot and thin as Texas-style
- North Carolina – three major types corresponding to region: Eastern (vinegar with pepper flakes), Piedmont (tomato-based with vinegar), and Western (tomato-based and thicker)
- South Carolina is the only state that includes all four recognized barbecue sauces, including mustard based, vinegar based, light and heavy tomato based. South Carolina – mustard-based (central, Low Country regions of state), vinegar and black pepper (Pee Dee region), light or thick tomato (Upstate region)
- In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce; the finished barbecue is then served with barbecue sauce on the side.
- The barbecue of Georgia and Tennessee is almost always pork served with a sweet tomato-based sauce. A popular item in North Carolina and Memphis is the pulled pork sandwich served on a bun and topped with cole slaw. Pulled pork is prepared by shredding the pork after it is barbecued.
- Georgia – much of the state favors a ketchup base flavored with the likes of garlic, onion, black pepper, brown sugar, and occasionally bourbon; South Carolina-like mustard sauce found in areas around Savannah and Columbus
- Alabama – vinegar and pepper base in the northern counties; tomato/ketchup base with Mediterranean influences in the Birmingham area; sharper, unsweetened tomato/vinegar blend in the western counties around Tuscaloosa; mustard-based in the Chattahoochee River valley in the eastern part of the state; a special white mayonnaise and black pepper-based sauce is used on chicken in the area around Decatur. Barbecue in the extreme north of Alabama, near Huntsville, is often served with a mayonnaise-based sauce.
- Arkansas – thin vinegar and tomato base, spiced with pepper and slightly sweetened by molasses
- Texas – tomato-based with hot chiles, cumin, less sweet. Texas barbecue is often assumed to be primarily beef. Texas has four main regional styles of barbecue, all with different flavors, different cooking methods, different ingredients, and different cultural origins. East Texas barbecue is an extension of traditional southern barbecue, similar to that found in Tennessee and Arkansas. It is primarily pork-based, with cuts such as pork shoulder and pork ribs, indirectly slow smoked over primarily hickory wood. The sauce is tomato-based, sweet, and thick. This is also the most common urban barbecue in Texas, spread by African-Americans when they settled in big cities like Houston and Dallas. Central Texas was settled by German and Czech settlers in the mid 1800s, and they brought with them European-style meat markets, which would smoke leftover cuts of pork and beef, often with high heat, using primarily native oak and pecan. The European settlers did not think of this meat as barbecue, but the Anglo farm workers who bought it started calling it such, and the name stuck. Traditionally this barbecue is served without sauce, and with no sides other than saltine crackers, pickles, and onions. This area also produces sausages derived from German influences, such as Elgin hot links. This style is found in the Barbecue Belt southeast of Austin, with Lockhart as its capital. " The border between the South Texas Plains and Northern Mexico has always been blurry, and this area of Texas, as well as its barbecue style, are mostly influenced by Mexican tastes. The area was the birthplace of the Texas ranching tradition, and the Mexican farmhands were often partially paid for their work in less desirable cuts of meat, such as the diaphragm, from which fajitas are made, and the cow's head. They would wrap the head in wet maguey leaves and bury it in a pit with hot coals for several hours, and then pull off the meat for barbacoa tacos. The tongue is also used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie."The last style of Texas Barbecue also originated from Texas ranching traditions, but was developed in the western third of the state by Anglo ranchers. This style of "Cowboy" barbecue, cooked over an open pit using direct heat from mesquite, is the style most closely associated with Texas barbecue in popular imagination. The meat is primarily beef, shoulder clods and brisket being favorite cuts, but mutton and goat are also often found in this barbecue style." For more info see: Regional variations of barbecue
- In Australia, barbecue sauce can be simply a blend of tomato sauce and Worcestershire sauce. There are various sauces in the market from fruity to brown sauce.
Barbecue Sauce made with coke
2 medium onions
3/4 cup Coca-Cola
3/4 cup ketchup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon salt
Shred or blender-chop onions. Combine all ingredients. Bring to a boil; cover pan; reduce heat and simmer about 45 minutes until sauce is very thick. Stir occasionally.
Makes about 2 cups
Sauce for Glazed Chicken Wings
3/4 cup coca-cola
1/4 cup soy sauce
2 tablespoons brown sugar
1 1/2 tsp. prepared mustard
1 small chopped onion
10 chicken wings
In a medium saucepan combine all ingredients, except wings. Heat to boiling, stirring constantly. Reduce heat and simmer 30 minutes. Bake wings @ 350 degrees for 25 minutes. Pour sauce over wings and bake for 10 more minutes at 375. Try this recipe on the grill!! Wow!
Barbecue Sauce Recipes
You are reading a Directory of National Holiday's
- May is National BBQ month.
- May is National Hamburger month.
- December 21: National Hamburger Day.
- January is National Cheese month.
- May 6: Beverage Day. May 8: Have a coke day.
- October 9: Moldy cheese day.