Burnin' Down the Docks A celebration of Blues, Brews and BBQ
Every Sunday from noon 6 p.m.
The Abbey Resort
269 Fontana Blvd.
Fontana, WI
(800) 709-1323
www.theabbeyresort.com
Whiteford's Barbecue Sauce
Ingredients:
2 1/2 cups ketchup
1/2 cup honey
1/4 cup molasses
1/4 cup water
1/8 cup sugar light corn syrup
1/8 cup apple cider vinegar
1 shot Jim Beam Black
2 Tablespoons light brown sugar
1 teaspoon liquid hickory smoke
1/2 teaspoon Kosher Salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Directions:
Start adding the base ingredients from the top down into a non-reactive sauce pan. Bring all the contents to a low boil over medium heat whisking almost constantly to reduce splatter. After reaching a low boil, reduce to a low simmer for 20 minutes or so; you will need to continue to stir during the low simmer to avoid splattering. Turn heat off and let cool stirring occasionally.
Recipe notes and tips:
Premeasure all items
Use a pan with 5" sides to avoid or reduce splattering
Have all items premeasured
You will need a whisk and a single burner unit
Great barbecuing is all about "Layers of Flavor," each one playing a key role. Following are tips to Layers of Flavor:
Tip 1:
The first layer to start with is the rub the foundation to great taste. Start liberally applying Whiteford's Sweet Spice Rub to your BBQ meat-of-choice, such as chicken or ribs or pork shoulder.
Tip 2:
The next layer is basting - It is important to baste during cooking to improve taste and tenderness and prevent your barbecue from drying out. Add Whiteford's Baste & Marinade to a combination of butter and blended oil; apply liberally throughout cooking. At this stage, you will actually see the flavors build.
Tip 3:
Start to seal in the tenderness with a glaze, which takes approximately 20 minutes before end of cooking.
Tip 4:
Do not overcook in the finishing steps. Apply combination of Whiteford's gourmet BBQ sauces for about five minutes before the end of cooking to gently coat the glaze.
Tip 5:
Barbecue is all about personal taste try out all the sauces to find out if you like hot or mild. If you like a spicy rub, then add more cayenne powder or chili powder.
For additional information on the grills, or Chef Matthew Whiteford click on the links below:
www.loveyourbbq.com and the Big Green Egg www.biggreenegg.com
Every Sunday from noon 6 p.m.
The Abbey Resort
269 Fontana Blvd.
Fontana, WI
(800) 709-1323
www.theabbeyresort.com
Whiteford's Barbecue Sauce
Ingredients:
2 1/2 cups ketchup
1/2 cup honey
1/4 cup molasses
1/4 cup water
1/8 cup sugar light corn syrup
1/8 cup apple cider vinegar
1 shot Jim Beam Black
2 Tablespoons light brown sugar
1 teaspoon liquid hickory smoke
1/2 teaspoon Kosher Salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Directions:
Start adding the base ingredients from the top down into a non-reactive sauce pan. Bring all the contents to a low boil over medium heat whisking almost constantly to reduce splatter. After reaching a low boil, reduce to a low simmer for 20 minutes or so; you will need to continue to stir during the low simmer to avoid splattering. Turn heat off and let cool stirring occasionally.
Recipe notes and tips:
Premeasure all items
Use a pan with 5" sides to avoid or reduce splattering
Have all items premeasured
You will need a whisk and a single burner unit
Great barbecuing is all about "Layers of Flavor," each one playing a key role. Following are tips to Layers of Flavor:
Tip 1:
The first layer to start with is the rub the foundation to great taste. Start liberally applying Whiteford's Sweet Spice Rub to your BBQ meat-of-choice, such as chicken or ribs or pork shoulder.
Tip 2:
The next layer is basting - It is important to baste during cooking to improve taste and tenderness and prevent your barbecue from drying out. Add Whiteford's Baste & Marinade to a combination of butter and blended oil; apply liberally throughout cooking. At this stage, you will actually see the flavors build.
Tip 3:
Start to seal in the tenderness with a glaze, which takes approximately 20 minutes before end of cooking.
Tip 4:
Do not overcook in the finishing steps. Apply combination of Whiteford's gourmet BBQ sauces for about five minutes before the end of cooking to gently coat the glaze.
Tip 5:
Barbecue is all about personal taste try out all the sauces to find out if you like hot or mild. If you like a spicy rub, then add more cayenne powder or chili powder.
For additional information on the grills, or Chef Matthew Whiteford click on the links below:
www.loveyourbbq.com and the Big Green Egg www.biggreenegg.com
