These chicken wings grab their great flavor from cola and chili sauce. I believe that’s a perfect combination for a great batch of wings.
For all practical purposes, wine is rarely associated with barbeque. That’s sad. Beer and fancy umbrella-style cocktails seem to be the norm, yet many wines would compliment a barbeque quite well. Is it the robust and spicy flavors that makes wine selection for a barbeque difficult? Maybe.
It was an odd growing season this year, yet the tomatoes are finally starting to pile up. Consider this barbequed ketchup recipe and put those tomatoes to work.
It’s not barbecue sauce, because it’s too ketchupish. It’s not ketchup, because it has flavors of barbecue sauce. It’s a perfect blend of the two and a nice alternative to each.
You just can’t beat the flavor that fruit brings to barbecued ribs. These blueberry glazed ribs are a prime example of that. Fruit offers the sweetness we look for in a barbecue sauce, as well as it’s own unique flavor. I don’t believe there’s a fruit out there that I haven’t made a barbecue sauce with.
You may not envision Mexican food when you think of hamburgers, yet hamburguesas are quite popular in the Latino areas of north Mexico and into Texas. The variations are almost endless. Taco trucks, hamburger joints and taquerias each have their own rendition of a hamburger. Head into the San Antonio area of Texas and you’ll encounter quite an unusual variation…the San Antonio Bean Burger.
I love cooking with beer…sometimes I even add some to the food.
Seriously though, no experienced chef will deny the importance of beer as a culinary ingredient, yet the various types of beer must be understood if one is to properly utilize them.
The efforts taken to master the characteristics of beer when cooking will greatly be rewarded in your cooking endeavors.
Here are a few articles from my Examiner column that will have you cooking with beer in no time.