RECIPES -- It's that time of year again, you know, the one you wish would last all year long!
Yep, outdoor fun, friends, family and food! And what is usually in the center of it all? Barbecue! Let's get some recipes going! Let's do this!
This is a great recipe, but you need to prepare it 2 days before you need it!
Western North Carolina Vinegar Barbeque Sauce
4 cups cider vinegar
2 tablespoons Worcestershire sauce
1 cup brown sugar
1 1/3 cups ketchup
1/4 cup butter
2 tablespoons hot pepper (e.g. Tobasco sauce)
2 tablespoons lemon juice
2 teaspoons crushed red pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.
What do you think, chicken or ribs?
1/4 cup chopped pecans 1/2 cup mayonnais
1/2 cup Ranch dressing 1/4 cup crumbled feta cheese
1 tablespoon sugar
1 (8.5 ounce) package coleslaw mix
1/2 cup matchstick-style shredded carrots
1 1/2 cups red grapes
In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool.
In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese.
In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.
Corn on the Grill
5 cloves garlic, minced, or more to taste
1/2 cup butter
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 lime, juiced
2 tablespoons hot pepper sauce (such as Tapatio®)
6 ears fresh corn
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.
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