Big Reds and BBQ

Grillling indoors tonight.  The hood is cranked and at least one window cracked to allow the resultant smoke and heat to dissipate.  The BBQ sauce bubbles away slowly next to the chicken as it sputters and sizzles on the grill.  It will finish in the oven basted with the sauce as it cooks.

  • Ketchup 1 c
  • Yellow Mustard 1/3 c
  • Molasses 3T
  • Honey 1T
  • Brown Sugar 1/4c
  • Smoked Paprika 1t
  • Garlic 2 cloves, minced
  • Red Onion 1 1/2 bulb minced

Sweat the garlic and onion.  Add all the wet ingredients, sugar, and spices to a bowl.  Mix to combine.  Reduce the heat on the stove.  Then, add to the cooking pot. Bring to a simmer.  Add a splash of beer or stock to loosen the sauce.  Turn the heat to low.  Cover the pot.  Allow the sauce to bubble away slowly while the chicken cooks. This gives the ingredients time to meld.

BBQ dinners pair well with hot summer nights and ice cold beer.  Or, on cold winter nights big, bold Cabernet based red wines.  The 2010 Mark Ryan ‘Dead Horse’  has layers of plume, pencil lead, and a dry herbal finish.  The wine’s has fine dry tannins combined with  it’s bright acidity makes it a good partner for a meal with multiple levels of flavor.

 

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