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Pairing with Barbecue
So this weekend I will be doing a really long barbecue session. Not grilling, but low-n-slow barbecue. Ribs, pork, maybe brisket. Because I'll be serving wine, I'm laying off the cayenne. Can anyone recommend a decent pairing with the slightly spicy and kinda heavy flavors associated with this? Ordinarily I'd lean towardsFind it on Citysearch: 2006 poll: Best barbecueHire a landscaper to do your backyard choresFamily barbecue set at Washington SquareResidents of Washington Square 10 N. Washington St. immediately west of the Memorial Building in Hinsdale will entertain family and friends during a barbecue to be held from 1 to 3 p.m. Sunday Aug. 13 at the independent senior living community.Food drinks and outdoor entertainment will be provided by residents who have organized the barbecue as a way to show their appreciation of their family and friends. For more information call 630 986-5625....Secrets of smoked foodChampionship BBQ Secrets for Real Smoked Food (Robert Rose, 2006, $21.95 paperback) is all about purists' barbecue: slow-smoked foods, cooked next to a fire. Author Karen Putman, who lives in Kansas City, is an experienced chef and winner of barbecue contests, including world championships.
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