Thu May 23, 2013
Sauce Stats
Name
KC Masterpiece Original
Cost
Approximately $2.50 for 18oz in your local grocery
Ingredients
Tomato Puree, High Fructose Corn Syrup, Molasses, Vinegar, Less than 2% of: Spices, Natural Hickory Smoke Flavors, Modified Food Starch, Salt, Xanthan Gum, Dried Onion, Dried Garlic, Caramel Color, Turmeric, Paprika, Extracts
Bold, smoky, sweet, tart, and spicy, KC Masterpiece defines the common conception of barbecue sauce, but while its standard flavor won't let you down, it also probably won't impress.
Tue May 21, 2013
Last week I sang the praises of Cornell chicken, but Ithaca isn't the only central New York town that lays claim to its own homegrown grilling tradition—Binghamton is in it to win it with spiedies. So what the hell are these things? Traced back to traditions of Italian immigrants, spiedies are kind of like those skewers of grilled meat you pick up at street fairs and festivals, if they were actually good. The secret? It's all in the marinade.
More and recipe after the jump >>
Thu May 16, 2013
There's equal comfort in both smoking and grilling at home for me—whether it be a 16-hour slow smoked pork shoulder or quickly fired skirt steak, both are easily achievable. I often forget that the recipes I post for smoked ribs, brisket, and turkey may seem daunting or unachievable to the standard backyard chef with only one kettle grill. This isn't the case though, and nobody should be denied the satisfaction of taking a large, tough piece of meat and transforming it into something of sheer ecstasy by smoking it low-and-slow—and yes, this can be accomplished on the grill.
More after the jump >>
Tue May 14, 2013
There's been a lot of talk of New York barbecue coming into its own in the past year. While there are some inventive smoked meats being produced out there that may start to define New York as a style, this mostly means local pitmasters have finally reached a level that's close to, or on par with, some of the greatest barbecue from prime regions across the country. While emulation has made me an incredibly happy eater recently—Hugh Mangum's brisket and pork at Mighty Quinn's is insane—there's neglect that New York as a state has a bit of rich barbecue and grilling history of its own. Sure it's not of the same ilk as the meat counters that dot the hill country in Texas or the whole hogs doused in vinegar in North Carolina, but there are tasty traditions right in my backyard that are worthy of praise, like the tangy and juicy Cornell chicken.
More and recipe after the jump >>
Thu May 9, 2013
Sauce Stats
Name
Country Chef Grilling Sauce Hickory Smoked Recipe
Cost
$3.50 for 15.5 oz available through special order on
Facebook
Ingredients
Tomato Sauce, Brown Sugar, Water, Cider Vinegar, Onion, Celery, Green Peppers, Garlic, Smoke, Salt, Xanthan Gum, Canola Oil, Mustard, Spices
Adding to the garden fresh flavor of the Country Chef sauce line, a bit of hickory liquid smoke gives this variation a more robust barbecue feel.
