No matter how you cook your ribs – in a smoker, an oven or slow-cooker – a great barbecue sauce can accentuate the flavor. The best sauces for ribs tend to be thick and sticky so they hold to the ribs. Remember that any sauce that contains sugars (like tomatoes do) will burn at temperatures above 265 degrees F. If you are cooking at temperatures above this, wait until the ribs are cooked before applying the sauce. This will prevent burning so you can avoid blackened ribs.
Meet Charles Tanqueray: History in a Bottle
Gin mastermind Charles Tanqueray can be a mysterious player in the world of liquor. Nearly 200 years after he crafted one of the world’s most lasting booze brands, there are few details about Charles that follow his green barrel-shaped bottles around the world. In a phone interview, Tanqueray’s current Master Distiller Tom Nichol gave me some insight into the legendary man.
Chicken Wings with Asian Glaze
I’m a big fan of chicken wings but not so much Buffalo-style wings so I thought I’d get creative for an upcoming cookout and add some sweet and spicy Asian-style glaze to steamed and baked chicken wings. (Of course, the wings could be deep-fried but deep frying is time-consuming and tends to get expensive unless you’re doing a bunch of wings or frying other things.)
Hot News
Ghost peppers and rock music. That’s this week’s Hot News. It’s short, but sweet. Happy National Hamburger Day.
Red Boats – Spicy stuffed peppers
Stuffed chiles and peppers are among our favorites and new recipes with us often arise from ingredients that are right there – must still away – like last week before a trip. Sometimes this really great creations coming out, like here in our “Red boats” – long pepper with an upbeat potato and cheese filling. Highly recommended for your enjoyment!
Meet Jack Daniel: History in a Bottle
It occurred to me recently that outside of the iconic square bottle with the black label marked “Old No. 7,” most guys don’t know a lot about Jack Daniel. Like many other distillers, particularly those in the age before multi-billion dollar liquor conglomerates, Jack is a fascinating guy to learn about.
Engineering the Perfect Brisket?
Pitmasters labor their entire careers to make the perfect brisket but a Harvard engineering class seems to have done just that in a single semester. It’s the sort of problem I would have loved to have faced in a college class. Unfortunately, my biggest post-high school food problem was what to mix with the day’s ramen noodles so that it tasted less like prior day’s ramen noodles.
