What's Cookin'? It's National BBQ Month!
As the weather starts to warm, the grass turns green and birds begin chirping… the outdoors instantly become where you want to be. Everyone has their own way of appreciating the outdoors. Some enjoy going for a brisk walk or a morning run, others are simply happy sitting on the back porch to enjoy a meal. With May being National BBQ Month, what better way to experience the outdoors (and kick off the summer) than with a month full of BBQ? Almost 2/3 of the United States adult population, or 134 million people, own a grill of some type. The majority of the population use gas grills, with others using charcoal or wood not too far behind, and many have both. There are positives and negatives to using either one, everyone has their own preference. Gas grills are relatively easy to clean, quick to heat up, and can hold a constant temperature well. Using charcoal adds a little more smokiness and can reach a higher temperature, but it takes more time and you have to monitor it closely to know where its hot and where it’s not.
As you begin grilling outside, remember these few safety tips from the USDA. Start with washing your hands with soap and water before handling food to keep from making others sick. Always use a clean cutting board or plate when pulling cooked food off the grill and discard any marinades that have come into contact with raw meat. Make sure you are cooking food at a safe temperature to kill any nasty bacteria (poultry 165°F, ground meats and hamburgers 160°F, and beef, pork, lamb, and veal 145°F), use a food thermometer to be sure. Chill leftover food promptly to avoid the bacteria “danger zone” (40-140 degrees Fahrenheit). In preparation for the BBQ season, we asked our 2019 Hub City BBQ Cookoff winners for a few tips and recipes, so you can enjoy delicious BBQ at home. Sheryl Valentine with Outdoor Chef and the 2019 Hub City BBQ Cookoff Ribs AND Bloody Mary Champion shared, “The key to great BBQ is cooking the meat to an appropriate internal temperature...for Brisket that is approximately 205°F. At the Outdoor Chef, we are dedicated to helping everyone learn to make award-winning BBQ. All you have to do is come in and ask questions.”
Sheryl also shared an easy and fun appetizer recipe.
“Spicy Pig in a Pepper”
- Jalapeno poppers
- Little smokies
- Thick sliced bacon
- Texas Pepper Jelly's Peach Mango Habanero Rib Candy (available at Outdoor Chef)
- Toothpicks
Soak toothpicks in water and set aside. Cut bacon slices in half.
(Yes, we cheated. We want to make this an easy appetizer so you can enjoy your guests or make it on the fly at the lake or on vacation! United/MarketStreet always has stuffed jalapenos or green chilis ready to go!)
Place a little smokie inside each jalapeno half. Wrap each popper with a ½ slice of bacon and secure with a toothpick. Place on the grill. You don’t want your grill too hot. You want your bacon to cook nicely and not be burned to a crisp. If you are using a gas grill, consider turning off the burners on one side of the grill and placing the peppers on that side for a while. Once the bacon is done, so are your poppers. Glaze with Texas Pepper Jelly Peach Mango Habanero Rib Candy for 10 minutes to allow the glaze to “tack up” and set. Ready to serve.
Matthew Baker with Atmos Energy was the 2019 Hub City BBQ Cookoff Mystery (Bacon) Champion shared a BBQ Sauce recipe that he likes to use on ribs and chicken. Mix up a batch and let us know what you think.
“Baker BBQ Sauce”
(Yes, we cheated. We want to make this an easy appetizer so you can enjoy your guests or make it on the fly at the lake or on vacation! United/MarketStreet always has stuffed jalapenos or green chilis ready to go!)
Place a little smokie inside each jalapeno half. Wrap each popper with a ½ slice of bacon and secure with a toothpick. Place on the grill. You don’t want your grill too hot. You want your bacon to cook nicely and not be burned to a crisp. If you are using a gas grill, consider turning off the burners on one side of the grill and placing the peppers on that side for a while. Once the bacon is done, so are your poppers. Glaze with Texas Pepper Jelly Peach Mango Habanero Rib Candy for 10 minutes to allow the glaze to “tack up” and set. Ready to serve.
Matthew Baker with Atmos Energy was the 2019 Hub City BBQ Cookoff Mystery (Bacon) Champion shared a BBQ Sauce recipe that he likes to use on ribs and chicken. Mix up a batch and let us know what you think.
“Baker BBQ Sauce”
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 3 Tbsp light brown sugar
- 2 Tbsp dark brown sugar
- 5 Tbsp sugar
- 1/2 Tbsp ground white pepper
- 1/2 Tbsp onion powder
- 1/2 Tbsp ground mustard
- 1 Tbsp lemon juice
- 1 Tbsp Worcestershire sauce
Combine all ingredients in a saucepan. Bring to boil, reduce heat, and simmer until thickened.
What are some of your favorite recipes? We'd love to try them out!
What are some of your favorite recipes? We'd love to try them out!
