#Original BBQ Sauce

[helvetic-barbeque]

Burger Wagyu avec Salt 'n' Pepper Rub, haricots au lard, country cuts et maïs grillé

Aujourd’hui, je vous présente une recette fantastique, parfaite pour votre prochaine aventure au barbecue. Avec des ingrédients de qualité tels que des burgers Wagyu et les délicieux produits d’Helvetic Barbeque, ce plat sera un succès garanti ! Ingrédients: Galettes de burger Wagyu Salt ‘n’ Pepper Rub de Helvetic Barbeque Sauce BBQ originale de Helvetic Barbeque Petits pains pour…

[cultlifecollective-blog]

UNCLE ON THE GRILL

[rabbitcruiser]

National Hot Sauce Day

Tingle your tastebuds with this spicy condiment, sample sauces from all over the world or challenge your friends to try the hotter varieties.

Are you more of a Tabasco person, or are the spicy chili peppers of Southeast Asia the ones that get your mouth watering? Should hotness be combined with salty flavors or rather sweet ones? Whatever you believe and whatever your preferences, if you are one of those people who feels that “spicy” is never quite spicy enough, National Hot Sauce Day is the perfect day for you!

History of National Hot Sauce Day

Humans started using chili peppers and other such spices thousands of years ago, with many historians believing that chili peppers were one of the earliest plants harvested by humans. Back in this era, historians believe the recipe was a simple mixture of peppers and water mixed into a liquid or thick paste.

In South and Central America, there is evidence of chili peppers being used for cooking as early as 6,000 years ago, but they did not reach Europe until the 16th century when Portuguese and Spanish explorers began sending all sorts of unusual foods from the New World back home.

The first hot sauce to be available in a bottle appeared in shops in the state of Massachusetts in the year 1807, and then suddenly, hot sauce was everywhere and being added to everything. Tabasco sauce is one of the earliest brands to have come into existence that still exists today, being bottled and sold for the first time in 1868.

Today’s recipes contain a wide variety of peppers, and many food enthusiasts argue passionately about which pepper makes the best sauce. Some of the most commonly used peppers are jalapeños, reapers, Thai chilies, cayenne peppers, serranos, and ghost peppers. The hottest pepper in the world is often considered to be the Carolina Reaper, with a Scoville rating of 2,000,000 (the average jalapeno pepper ranking at only 3,500 Scoville Heat Units)!

National Hot Sauce Day Timeline

1492

Explorers to the New World experience chiles

It is believed that Christopher Columbus may be one of the first explorers from Europe to taste chiles. He names them “peppers” because of their spicy flavor that is similar to the black peppercorns he was looking for.

1807

Hot Sauce first appears in America

In the north eastern state of Massachusetts, newspaper advertisements show that hot sauce appears on the market around this time and is sold as “cayenne sauce”.

1868

Tabasco Pepper Sauce is first created

Edmund McIlhenny feels that the diet of southerners in the US is a bit bland, so he plants a crop of commercial peppers and creates his classic Tabasco pepper hot sauce.

1964

Buffalo Wings are invented

One of the quintessential carriers for spicy, peppery sauce, Buffalo Wings take shape in Buffalo, New York when a restaurant owner makes a late night snack for her son and his friends. The restaurant owner’s son and the hot sauce supplier later go on the road together, promoting the use of hot sauce on fried chicken wings.

1980

Sriracha Sauce hits the market

A refugee from Vietnam, David Tran, starts a company in California and names his hot sauce after a city in Thailand: Sri Racha. The sauce contains not only chili peppers but also other ingredients such as garlic and sugar. The hot sauce becomes almost an instant hit.

An Important Distinction

While a real hot sauce lover will know the answer to this question immediately, you may not. Is hot sauce and sriracha the same thing? Many recipes use them interchangeably, but to be a spicy food fan, it is important to know the difference!

Hot sauce and sriracha, while being used in the same way, are usually not considered to be the same thing. The most noticeable difference between the two is the texture, with the hot sauce being more of a liquid and sriracha being a thicker paste. However, there are more subtle differences that separate the two.

According to most chefs, the flavor profiles are distinct from each other, with sriracha containing additions of sugars and garlic, while also being less spicy in many ways. However, even with its differences, many still agree that you can enjoy sriracha in the same ways.

How to Celebrate National Hot Sauce Day

Tongue-burning food-lovers unite! National Hot Sauce Day is the perfect excuse to enjoy the feeling of fire in your mouth all day long. The best way to celebrate this smoking hot holiday is to get together with like-minded people who aren’t afraid of a little spice. Spend the afternoon sampling different hot sauces from all over the world.

According to a survey in 2014, the world’s ten best hot sauces are:

10. Valentina Salsa Picante: This sweet and sour hot sauce has a citrusy tang to it. Made in Mexico, this sauce is sure to add a kick to your meal.

9. Texas Pete: This sauce was made by accident at a little family-run restaurant in 1929 and is a bit weaker than most Louisiana-style sauces. Most commonly seen in American restaurants alongside Tabasco, Texas Pete is a staple.

8. Tabasco: This is a classic, there’s no doubt about it. It contains more vinegar than other hot sauces tend to, adding a punchy kick full of flavor for any meal.

7. Tapatio: This hot sauce is also a bit sweet, with a distinct garlicky flavor. Tapatio is often enjoyed in Bloody Mary drinks as well.

6. Louisiana Hot Sauce Original: This is Louisiana’s number one hot sauce, and we all know those Cajuns know a thing or two about spice.

5. Huy Fong Chili Garlic: Long story short, this stuff is thick, hot, garlicky, and delicious.

4. Frank’s Red Hot: This is the main ingredient in buffalo wing sauce. ‘Nuff said.

3. Crystal: People from Louisiana (yes, Louisiana again) swear by this stuff.

2. Cholula: This delightfully hot Mexican sauce is made from pequin peppers that are 7 times hotter than jalapenos.

1. Huy Fong Sriracha: It’s no wonder the fame of this sauce reaches far and wide. It’s spicy, salty, and seems to go well with almost everything. This is definitely a favorite the world over.

For the avid hot sauce lover in your life, consider a gift they’ll never forget, a hot sauce sampler gift. These contain a variety of themed or regular hot sauce bottles from around the world. For the most daring of taste testers, grab a few friends, and try out the Hot Sauce Pain Challenge: a set that ranges in levels from mild to severe heat. For those who are craftier, consider buying a hot sauce-making kit, a perfect family or friend activity that results in a delicious and spicy outcome.

So, what are you waiting for? Get a few friends together, buy lots of milk to wash these sauces down, and let the sampling begin! And if you’re feeling guilty about doing this to your poor stomach: don’t. Spicy foods fight bacteria and can help speed up your metabolism, so if you only do this every now and then, think of it as doing your body a favor.

Source

[ladysnowangel]

Rhubarb BBQ Sauce

[bbqproshop]

BEST BBQ SAUCE FOR CHICKEN STORE-BOUGHT: FINDING THE BEST ORIGINAL FLAVOR

Barbecue sauce is one of those condiments that has never let the lovers and enthusiasts of this kind of food down. It is flexible, which can be formulated to suit the user's preference, and is easily accessible in the Best BBQ sauce for chicken store-bought in your locality. But with seemingly every food manufacturer out there producing a succulent’s worth of pre-bottled sauce claiming to deliver the endorsed pitmaster taste, selecting which sauce to turn to can be incredibly challenging.

[pittsburghbeautiful]

History of Isaly's

History of Isaly’s: From Ohio to Pittsburgh Isaly’s, a beloved chain of dairy stores and restaurants, holds a special place in the hearts of many. While it may be surprising to some, Isaly’s actually originated in Ohio before making its way to Pittsburgh in the early 1930s. Let’s trace the fascinating journey of Isaly’s from its humble beginnings to becoming a Pittsburgh institution. The Isaly’s…

[capturingwords]

Sauced: Hunts Original BBQ Sauce

[louise-marie-elsa]

Sauced: Hunts Original BBQ Sauce

[gurkandbannis]

FIRST TIME BBQ S

This is one of our favourite meals during summer😋speareribs🤤and this year is the first time ever we are making a homemade original bbq sauce🥳yes this is a original sauce and it blew our taste minds🤯specialy since its the first time 🤩 If you like what you see, feel free to comment below. We upload a video every single day so be sure to follow so you can take a part in our journey🥰🥰

[helvetic-barbeque]

Hamburger di Wagyu con strofinamento al sale e pepe, fagioli al bacon, tagliata di campagna e mais dolce grigliato

Oggi ti presento una fantastica ricetta perfetta per la tua prossima avventura al barbecue. Con ingredienti di alta qualità come gli hamburger di Wagyu e i deliziosi prodotti di Helvetic Barbeque, questo piatto sarà sicuramente un successo! Ingredienti: Polpette di hamburger Wagyu Rub al sale e pepe da Helvetic Barbeque Salsa BBQ originale di Helvetic Barbeque Panini per hamburger Anelli di…

[walterstotch]

Sauced: Hunts Original BBQ Sauce

[rabbitcruiser]

National Eat What You Want Day

Drop your rules and restrictions around eating and just enjoy life a little by eating what you want on this health and body image conscious day.

Many people spend time stressing over their diet, and what they should or shouldn’t eat, mainly because today’s world is filled with magazine covers sporting perfectly toned, perfectly tanned models that constantly make us feel inadequate.

The various health food fads that seem to come and go every few weeks definitely don’t help, either—as it turns out, a gluten-free diet is not particularly good for anyone who isn’t actually allergic to gluten, juice cleanses deprive us of the protein and fat our bodies need to function properly, and taking too many vitamin supplements just makes our urine expensive when our bodies flush the excess.

If you, like many people these days, are beginning to feel disillusioned with all of these things, you will be glad to hear about National Eat What You Want Day.

History of National Eat What You Want Day

National Eat What You Want Day was created by Thomas and Ruth Roy to help people break away from the frustrating health and diet trends of our times, if for only one day, and just let go and enjoy life a little.

Most nutritionists seem to agree that giving yourself a break every now and again can actually be good for us, and that forcing ourselves to eat only low-calorie, tasteless foods for prolonged periods of time is likely to cause us to suddenly gorge on everything in sight when our determination wears off.

Why should you celebrate National Eat What You Want Day?

We’re big advocates of this holiday! A lot of people have a structured way of consuming food. They have to be careful about what they eat, otherwise, they will put on weight and their health will suffer. Not everyone is blessed with a naturally fast metabolism. However, National Eat What You Want Day gives you the perfect opportunity to have the freedom to choose what you want without feeling guilty about it. It is also perfect if there is something that you have wanted to try for a while but you’ve been holding out because you don’t want to cheat your diet.

How to celebrate National Eat What You Want Day

It shouldn’t be too hard to imagine how to celebrate this holiday, really. You can eat whatever you want, isn’t that enough cause for celebration? Everyone is different, so for some people, this will mean pigging out on junk food.

They will stop counting calories and go berserk, eating everything from ice cream to chocolate to cake and pie, and then some cookies with ice cream washed down with hot chocolate, and then some ice cream cake. You get the picture.

However, nowhere in the holiday’s description does it say that you have to take this route to gastronomic satisfaction. Aficionados of gourmet cuisine can choose to celebrate by splurging on a meal at a five-star restaurant. Do you love lobster, but rarely order it because of its price tag?

Understandable, but today is the day to take a break. So call the poshest place in your city and spend an evening feasting on your favorite delicacies and perhaps washing them down with a nice bottle of wine.

Or, alternatively, you can try to recreate a favorite childhood meal in your home. Did your Mom use to make the best macaroni and cheese? Call her up and get the recipe!

Nothing beats a good comfort food to make us feel full, happy and sleepy all at the same time, so forget about fat and carbs just this once and enjoy a bowl (or pot) of that filling, creamy goodness.

Or maybe you’re a strict vegetarian who can’t help but miss steak or shrimp every now and then—if so, maybe you should treat yourself to something you wouldn’t usually eat just to reward your body for the tasty things it has to go without on a daily basis?

The key is to eat something that you truly enjoy, so whatever food that is for you, get celebrating!

What is everyone going to be eating on National Eat What You Want Day?

You may be wondering what everyone else is going to be eating on this holiday. Data that was gathered by the Top Agency may give you some answers! They have revealed that the number one food Americans would eat every day if they did not have to worry about the consequences is pizza! This was closely followed by pasta, and then both burgers and ice cream were in joint third place. In the fourth spot, it was a tie between French fries, chocolate, and burritos or tacos. We then have donuts, cake, chips, and cheese and cookies.

Make National Eat What You Want Day fun

There are a number of different ways you can make this day fun! Why not switch the typical meals around? You can have dinner for breakfast, and breakfast for dinner! After all, who doesn’t love tucking into Chinese leftovers the morning after? Or, if you want to have breakfast for dinner, why not put together a fluffy stack of pancakes with some maple syrup and bacon for dinner? After all, no rules apply on National Eat What You Want Day, so you may as well switch things up a little bit!

If you have got children, why not allow them to be in charge for once? Most of the time, parents are in charge of what’s for dinner. If we weren’t, children would probably never see a vegetable in their life! But, for this one day, why don’t you let your children decide what’s on the menu? You may end up with a random concoction of delicious treats, but it will certainly be a lot of fun, and it will get them interested in cooking as well, which is always a good thing.

Another way to make National Eat What You Want Day fun is to break your typical routine. For example, if you usually take a packed lunch to work, why not gather your colleagues and enjoy lunch together at a local restaurant? Of course, your children won’t be able to ditch their school lunches and dine out, but you can still make their packed lunches exciting. Look for fun ways to make their lunches, for example, you can cut their food up into different shapes and add some edible glitter to the mix to keep things exciting.

Source

[ladysnowangel]

Rhubarb Jam and BBQ Sauce

[petermorwood]

Flammkuchen / Tarte Flambeé / "German pizza"

This evening I found a slab of Speck (strong-smoked bacon) in the freezer that I didn't know we had, there was half an onion and a tub of Lithuanian sour cream in the fridge, so @dduane decided to try Flammkuchen.

Originally, so the story goes, it was made by bakers as a pre-thermometer way to check the temperature of their wood-fired ovens (and provide a quick snack at the same time).

Tarte flambée is the French name, but "German Pizza" or indeed any sort of pizza it certainly isn't; there's neither tomato sauce nor cheese, and no yeast in the dough.

Whether it's German or French depends on who you ask, since it originates from the province of Alsace, an area which has changed hands a lot in the past couple of centuries and whose ownership has been A Source Of Friction Between Guess Who for almost as long.

To stay neutral, the recipe DD used is Swiss. ;->

Here's the translation:

*****

Alsatian tarte flambée

This delicious speciality from Alsace is also ideal for an aperitif. Thinly rolled bread dough with sour cream, onions and bacon cubes!

350g flour (12½ oz) 1.25 tsp salt 2 dl water (6.7 US fl oz / .42 US pt) 2 tbsp olive oil 200 g crème fraîche / sour cream (7 oz) 2 onions (we had less, so used less...) 120 g farmer's (thick, well-smoked) bacon in slices (4¼ oz) a small grind of pepper

And this is how it's done:

Mix flour and salt in a bowl. Pour in water and oil, mix and knead into a soft, smooth dough. Form the dough into a ball, cover and let it rest at room temperature for about 30 minutes.

Preheat oven to 240 degrees (464 F). Halve the dough and roll it out into an oval shape about 3 mm thick (1/10 inch) on a lightly floured surface. Place the dough on two baking sheets lined with baking paper.

Spread the crème fraîche / sour cream over the dough, leaving a border of approx. 1 cm (½ inch) free all around. Peel the onions, cut them into fine rings, cut the bacon into strips, spread both over the crème fraîche / sour cream and season.

Baking per tray: approx. 12 minutes each on the bottom shelf of the oven.

*****

Since this was our first time making Flammkuchen, we baked them one at a time to check for errors. There were none (Swiss recipe!) and 12 minutes was exactly right to produce this result both times:

DD needs to be careful because of IBS so they were made with mostly bacon on one side, mostly onion on the other, and with a glass of cool white wine they made an excellent Sunday supper.

Next time, now we know how well this recipe works, we'll be more generous with the toppings. :->

Incidentally, rather than baking-trays or the pizza stone we need to replace (ceramic utensils, tile floors and gravity Do Not Mix Well) we used the cast-iron griddle which in summer often goes on the BBQ...

... and gave the oven a thorough pre-heating, then transferred the Flammkuchen in and out with a peel, all of which worked splendidly.

That tip about using baking paper is excellent, BTW: no sticking, no spillage, no washing up. I bet it'll work with other things as well.

Like, for instance, more Flammkuchen... ;->

[thelastspeecher]

thank you everyone for your contributions! thanks to your advice and suggestions, as well as some very surface level google research, I've landed on a few specialties that the restaurant has (in addition to your traditional diner foods as mentioned above). some of these will be featured in the ficlet I WILL eventually write of Diners, Drive-Ins, and Dives visiting the restaurant.

Knuckle Sandwich - Taylor ham sandwich with a side (various forms of fried potatoes; sweet potato or coleslaw costs extra)

Stancakes - Stan's special pancake recipe, topped with "scrambled meat" (chorizo and chopped bacon fried in a skillet), hash brown potatoes, and maple syrup

Yellow and Brown Southern Dinner - fried catfish, two biscuits with chocolate gravy, corn pudding, and baked beans

Get What You Get and You Don't Throw a Fit - daily mystery special; customers don't know what it is until it arrives but it's usually breakfast food

Hot Belgian Waffles - kid's menu offering; fluffy waffles with silly whipped cream and berry faces

Best Way to Eat Vegetables - appetizer platter of fried pickles, fried okra, fried green tomatoes, and onion rings

Not Actually Made of Possum Pie - a classic Arkansan possum pie (a chocolate pie with cream cheese)

A rotating selection of fresh hand pies; what is for sale depends upon what fresh fruit Angie can get her hands on

Side note: any substitution or alteration costs extra, even if that alteration is removing something (Stan claims it's due to pride in his and Angie's recipes, but we all know that's a lie)

by the way, Angie does much of the creating of the recipes, hence the strong presence of southern cuisine. Stan provides his own input and opinions, of course, particularly for meals he knows best, and is involved in the taste tests. but Angie, who has actual cooking experience, has the final say. however, in exchange, Stan names the food. Angie is allowed to veto, but rarely uses this power later on, once Stan gets an idea for what names would be off-putting and/or inappropriate.

currently accepting recommendations for what sort of specialty food is served at the Pines Family Kitchen in my Restaurant AU, where Stan opens up a restaurant