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Tuesday, April 13, 2010

BBQ Sauce!


It's that time of year when we clean off the grill and get ready for a summer of cooking out. One thing that I really love to is invite a couple of friends over and enjoy a relaxing afternoon with a smoky grill going and a few drinks on our outside deck. Of course to most men this means some type of red meat and beer. I'd have to include myself in that group!


Over the years I've made several trips to various regions of North and South Carolina, and one of the things that I've always enjoyed was the great BBQ. In most regions of the Carolina's the meat of preference is pork, and the BBQ sauce is very thin, clear and vinegar based. The flavor is tremendous, but I never really liked the water like consistency. Here is a great recipe for a Carolina sauce that has been "Yankeed up" with a bit of ketchup to give it a little color, a great consistency and a fabulous flavor! Use this on chicken, or pork including ribs. The great thing about this recipe is that you don't have to even cook it! Enjoy.



Ingredients
1/2 quart apple cider vinegar
10 oz. ketchup
1 tablespoon paprika
1/2 pound dark brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoons red pepper flakes
1 teaspoon garlic powder
1 tablespoons Worcestershire sauce
1/4 cup lemon juice
Directions
In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.

Wednesday, April 7, 2010

Wexford Ale House, The New Poor Richards


Poor Richards was always an intriguing spot. I passed it many times in the Wexford flats. I just looked like a small stone residential home. I was curious last week when Stacy and I happened to drive by and noticed that the name had changed to the Wexford Ale House. We pulled in, which is a bit confusing because you have to turn down a side street and then drive through a used car lot to get to their parking lot, which is behind the building. Inside is a small dining room and a nice old fashioned bar. The place was hospital clean and very comfortable.


They have over thirty beers on tap, and have a happy hour from 4 to 6 on week days. $2.00 Coors Light Draft, $2.50 Miller Lite, Yuengling & Labatt Blue Drafts in addition to food offerings that change depending on the day. In addition, the have 10 HD TV's so it looks like a nice place to watch a game. Although we didn't eat the menu seem to have a nice selection of appetizers and sandwiches that all looked great! We plan on getting back to try the food soon. An update will follow.