Adds Spark to End-of-Season Cookouts
(Family Features) “Barbecue” is a word that, when uttered, makes mouths water and keeps folks tending pits and grills for hours at a time. But with little time left for optimal outdoor cooking this season, how do you turn up the heat and ensure your next barbecue is the best of the bunch?
Although the “world’s best” barbecue is perhaps the most feuded-over food claim, it’s hard not to think of the South in connection with best-of-class barbecue.
<p>Southern barbecue, with its time-burnished, rich tradition of cooking meat slowly over a wood fire, offers a distinctive style and unique flavor. Great pitmen come from the South, and many great barbecue showdowns take place in the South, like the Jack Daniel’s® World Championship Invitational Barbecue Contest held annually in Lynchburg, Tennessee. And while the definition of “best barbecue” varies from region to region, there are a few standard Southern barbecue traditions that hold true throughout the entire Southern barbecue belt and beyond.
For one, barbecue in the South usually means pork, but there are a few exceptions; beef is most often the meat of choice for Texas barbecue, and mutton is used in parts of Kentucky.
Another sticking point for Southern barbecue is the sauce. Most would agree that bathing your barbecue with a perfectly seasoned, balanced sauce makes the difference between ho-hum and sublime.
Many sauces contain ingredients such as molasses, brown sugar, tomato paste, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, cayenne pepper, vegetable oil and salt, with some variations. And while there are some true Southerners that would take issue with any barbecue sauce that’s simply not their own, there are a few bottled sauces that can make your celebration simpler while still holding true to Southern barbecue traditions.
Jack Daniel’s® Barbecue Sauce, for example, is a welcomed Southern guest at any barbecue just burning to make a good impression. Whether it’s the sweet and spicy flavor of Original No. 7 or the genuine wood-smoked flavoring of Hickory Brown Sugar, Jack Daniel’s Barbecue Sauce offers the flavor of the famous Jack Daniel’s Whiskey with just the right amount of Southern hospitality to please everyone.
Yet another long-standing tradition at Southern barbecues are the sides and accompaniments. Some of the most popular items used to complement a traditional barbecue meal include old standards such as cole slaw, baked beans and hush puppies. However, modern-day Southern cooks are more willing to welcome a wider array of accompaniments, including something as delightful as bacon-wrapped barbecued shrimp.
So, light the grill, hum a few bars of the “Tennessee Waltz” and get ready to go out of the season in style — Southern barbecue style, that is. Try these tempting recipes or visit www.JackDanielsSauces.com for ideas on how to inspire your own barbecue specialty. Let’s get to eatin’!
Makes 4 servings
- 1-1/2 cups Jack Daniel’s® Honey Smokehouse Barbecue Sauce, divided
- 1-1/2 cups Jack Daniel’s Hickory Brown Sugar Barbecue Sauce
- 3 pounds country ribs (boneless pork)
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup honey
- Set aside 1/2 cup Honey Smokehouse barbecue sauce to use on cooked ribs.
- Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer 1 hour or until tender. While cooking, prepare grill.
- Remove ribs from sauce and discard liquid. Grill 15 minutes or until browned. Brush on reserved sauce to finish ribs.
Backyard Brawl Baked Beans
Makes 4 servings
- 4 slices thick-sliced bacon, chopped
- 2 cups chopped onion
- 1/2 green pepper, chopped
- 2 garlic gloves, chopped
- 2 (16-ounce) cans Heinz Vegetarian Beans, drained and rinsed
- 1/3 cup molasses
- 1/2 cup Jack Daniel’s® Spicy Original Recipe Barbecue Sauce
- 1/4 cup packed brown sugar
- 1 tablespoon Lea & Perrins Worcestershire Sauce
- 1 teaspoon dark brown mustard
- 1 tablespoon dry mustard
- 1 tablespoon Heinz Apple Cider Vinegar
- 1/4 tablespoon Liquid Smoke, or to taste
- Salt and freshly ground black pepper
- In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
- Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard, cider vinegar and liquid smoke. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.
Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.
Bacon-Wrapped Barbecued Shrimp
Makes 4 servings
- 1-1/2 cups Jack Daniel’s® Barbecue Sauce
- 1 tablespoon garlic powder
- 2 tablespoons lemon juice
- 1 pound peeled and deveined shrimp
- 1/2 pound pepper bacon (or preferred bacon)
- Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
- Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for use later. Dip shrimp into remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Brush grill with vegetable oil, place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.
Southern-Style Cole Slaw
Makes 4 servings
- 1/4 cup Heinz Apple Cider Vinegar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- Pinch of ground allspice
- 3 ounces red onion, finely diced
- 6 ounces green cabbage, coarsely chopped
- 4 ounces cucumbers, peeled and seeded, coarsely chopped
- 3 ounces red pepper, coarsely chopped
- 2 ounces green pepper, coarsely chopped
- 3 tablespoons olive oil
- In medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to simmer on medium heat.
- Stir in onion, remove from heat and allow to stand 5 minutes to cool. Meanwhile, toss cabbage, cucumbers and peppers in mixing bowl. In another bowl, whisk olive oil into cooled vinaigrette mixture.
- Pour mixture over vegetables and toss to coat. Season with salt and pepper to taste.
Source: Jack Daniel's Sauces
(Family Features) It’s not just a Spanish, tapas-style thing anymore. At all different types of bars and restaurants across the United States, you’ll find menus that continue to explore ways to feature favorite foods – like pork – in more bite-sized, snack-able ways. Beyond the walls of those eateries, street vendors, food booths and food trucks also are featuring portable, easy-to-eat dishes like kabobs and sliders.
One of the great things about street food is that it’s typically an easy way to sample a variety of dishes and global flavors without having to travel far or sit down to a formal meal – which is what makes these on-the-go options the perfect choice for your next tailgate, especially if juicy, tender pork is on your menu.
Whether at the game or in your backyard, a tailgate party is the perfect opportunity to share small but tasty plates with your neighbors, friends and family – perfect bites to enjoy while keeping a close eye on the action on the field.
Spicy Korean Pork Skewers deliver snack-sized game-winning flavor without a lot of preparation time, and without messy plates and silverware, the clean-up is something to cheer about, too. Marinated in an Asian sauce that gets a bold kick from chili garlic, soy and fresh ginger, bite-sized cubes of pork ribs are skewered and then grilled for an unbeatable addition to your game-day spread.
If you want to keep your menu authentic, serve these Korean pork skewers with white rice. Combine them with other small-plate pork dishes to offer your guests a variety of great-tasting choices.
Spicy Korean Pork Skewers
- 2 pounds boneless country-style pork ribs, cut into 1-inch cubes
- 1/2 cup chili garlic sauce*
- 1/4 cup soy sauce
- 2 inches fresh ginger root, skins removed and chopped (or substitute 2 teaspoons ground ginger)
- 4 tablespoons filtered sake or dry sherry (optional)
- 2 tablespoons sesame oil*
- 3 tablespoons brown sugar
- In large bowl combine chili garlic sauce, soy sauce, ginger, sake, sesame oil and brown sugar and whisk to form a marinade. Add pork to marinade and let sit for 20 minutes.
- Heat indoor grill pan or outdoor grill to medium-high heat.
- Thread marinated pork on skewers, about four to five pieces per skewer. Transfer skewers to grill and cook uncovered, turning to brown evenly every two to three minutes until tender, about 10 minutes total. Serve immediately.
*You can find chili garlic sauce and sesame oil in the ethnic or Asian section of most major supermarkets.
Quick Tip: Make sure to leave plenty of room on the grill between each skewer to avoid overcrowding the meat and to ensure even cooking.
Source: National Pork Board
(Family Features) Potatoes are the top food eaten alongside grilled main dishes, according to the NPD Group, so why not put potatoes on the grill too? Try grilling thick potato planks, skewered potato chunks, or colorful halved fingerlings in a zesty rub like these Flame-Licked Fingerlings, created by award-winning cookbook authors Karen Adler and Judith Fertig, also known as the “BBQ Queens.”
“A lot of people don’t know you can grill potatoes,” said the BBQ Queens. “They’re sturdy enough to hold up well on the grill, versatile enough to grill in many different ways and the nutritional boost is a welcome addition to any meal.”
In fact, one medium-size (5.3 ounce) potato has no fat, sodium or cholesterol, provides 45 percent of your daily value of vitamin C, and has more potassium than a banana. Plus, cooking potato side dishes on the grill helps to minimize clean-up, and doesn’t require the heat of an oven during the warmer months.
Visit www.potatogoodness.com to find more recipe ideas for putting potatoes on the grill, including a colorful Grilled Potato Bake which incorporates multiple potato types for a flavorful side dish. You can also sign-up to receive a new recipe in your email in-box each week.
Flame-Licked Fingerling Potatoes with Spud Rub
Created by The BBQ Queens for the U.S. Potato Board
Makes: 4 side dish servings
- 1 tablespoon onion powder
- 2 teaspoons lemon pepper
- 1 ½ teaspoons paprika
- 1 ½ teaspoons smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 pound fingerling potato mix
- 2 teaspoons olive oil
- 1 tablespoon Spud Rub
- For the rub, combine all ingredients in a glass jar, close the lid and shake to blend. Store at room temperature.
- Prepare a medium-hot fire in your grill.
- Place the potatoes in a bowl, drizzle with the olive oil and sprinkle with Spud Rub. Toss to coat.
- Place the potatoes on the grill rack or in grill basket directly over the heat and close the grill lid. After 3 to 4 minutes, open the lid and toss the potatoes or turn the basket. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork.
Serving tip: Serve the grilled fingerlings on a platter alongside a bowl of Spud Rub Dip. To make Spud Rub Dip, combine 1/2 cup prepared buttermilk or ranch-style dressing and 1 teaspoon Spud Rub in small bowl. Stir to blend. Refrigerate until ready to serve.
Nutritional information per serving: Calories: 110, Fat: 2.5g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 125mg, Carbohydrates: 20g, Fiber: 1g, Sugars: 0g, Protein: 3g, Vitamin A: 2%, Vitamin C: 40%, Calcium: 0%, Iron: 6%, Potassium: 6mg.
(Family Features) For millions of football fans, the grill is as important as the gridiron when enjoying a weekend of games. There’s nothing like team spirit, the anticipation of kickoff and the smell of a delicious pregame tailgate wafting through the stadium parking lot.
National barbecue expert Rocky Stubblefield of Stubb’s Legendary Bar-B-Q offers tips and recipes for game day grilling that will have the whole crowd cheering.
Keep it simple
Stubblefield says anything that cooks fast on the grill is great for tailgating – burgers, hotdogs, chicken – and to bring on the flavor without having to pack a carload of ingredients, use sauces, rubs and marinades. Prepare as much food as you can ahead of time and have a checklist for the things you always need but are easy to forget, like napkins and tin foil.
For perfectly shaped, evenly cooked burgers, make a thumbprint in the middle of each patty before grilling. Amp up the flavor by rubbing your burgers with Stubb’s Bar-B-Q rub before putting them on the grill – just like you would a brisket or ribs. No matter what you’re making, wait to put the sauce on until the very end of grilling to avoid charring and burning.
For dozens of easy, delicious tailgating recipes, visit stubbsbbq.com.
Toasted Pecan Burgers
- 1 pound ground chuck
- 1/4 cup chopped red onion
- 1/4 cup chopped pecans, toasted
- 1 tablespoon finely chopped green bell pepper
- 3 tablespoons Stubb’s Original Bar-B-Q Sauce
- 2 tablespoons Stubb’s Bar-B-Q Spice Rub
- Mix together chuck, onion, pecans, bell pepper, sauce and rub. Shape into 4 patties.
- Prepare grill for direct cooking. When coals are ashed over in charcoal grill, spread them in bottom of grill so food can cook directly over coals.
- Grill burgers over direct, medium heat, first on one side then the other, 7-10 minutes, until they reach desired doneness. Medium burgers register an internal temperature of 160° F.
- Serve with your favorite burger toppings on toasted buns.
Smokey Stuffed Jalapenos with Bacon
- 1/2 pound uncooked chorizo
- 16 ounces cream cheese
- 24 fresh jalapenos, halved and seeded
- 24 slices bacon (about 2 pounds), halved
- 1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
- Heat skillet to medium heat and prepare grill for direct cooking.
- Remove chorizo casing and cook in skillet over medium heat until cooked through. Transfer cooked chorizo to paper towel-lined plate to drain and cool.
- Mix cream cheese and chorizo.
- Stuff each jalapeno half with cream cheese mixture. Wrap with half strip of bacon and secure with toothpick.
- Place peppers on grill and cook 8-10 minutes, turning frequently. Baste peppers with sauce during last 2 minutes of cooking.
Source: Stubb's Legendary Bar-B-Q
(Family Features) Popular in restaurants across the country, Brazilian — or churrasco-style — barbecue is making a move to the backyard, as cited in the McCormick Flavor Forecast® 2014: Grilling Edition. It’s a natural fit for patio gatherings, especially those cheering on a team during soccer’s biggest tournament.
The long skewers of slow-roasted meat common in Brazilian restaurants are surprisingly easy to recreate at home. By incorporating zesty seasonings and using a quick marinating technique, grillers can easily create tender roasted meat bursting with Latin American flavor.
“This take on Brazilian barbecue has all the elements of great summer party food — it’s served on individual skewers, takes minutes to make, and is a great way to get all your guests in the soccer spirit,” said Chef Kevan Vetter of the McCormick Kitchens. “My favorite part of this recipe is the five-minute marinade — just massage the marinade into the meat to pack in the flavor, eliminating additional time in the fridge.”
Have some Brazilian barbecue tips and recipes of your own? Share with us at www.FlavorofTogether.com or on social channels using #FlavorStory. For every story shared, McCormick will donate $1 to United Way to help feed those in need as part of its 125thAnniversary.
For more Brazilian recipes and ideas, from spicy guava chicken wings to chimichurri potato salad, visit www.grillingflavorforecast.com and www.pinterest.com/mccormickspice, or join the Grillerhood at www.facebook.com/grillmates.
Brazilian-Style Garlic-Cilantro Steak Skewers
- 1 package McCormick® Grill Mates® Garlic Herb & Wine Marinade
- 1/4 cup oil
- 1/4 cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon white vinegar
- 1 teaspoon McCormick® Coarse Ground Black Pepper
- 2 pounds boneless sirloin steak, cut into 2-inch chunks
- 1/2 cup grated Parmesan cheese, divided
- Mix marinade mix, oil, water, cilantro, vinegar and pepper in large resealable plastic bag. Add steak; turn to coat well. Massage steak in marinade for 4 to 5 minutes, so meat absorbs marinade.
- Remove steak from marinade. Thread steak onto long double skewers. Sprinkle with 1/2 of the Parmesan cheese. Discard any remaining marinade.
- Grill steak over medium-high heat 5 minutes per side or until desired doneness. Sprinkle steak with remaining Parmesan cheese.
SOURCE: McCormick & Company, Inc.