Now that we have tackled healthy South Beach cooking and not-so-healthy breakfast foods, it’s time to test our BBQ cooking skills!
Easy you may think. However, our throwdown chefs have, time and time again, stepped up the culinary bar to the point that each dish is a little piece of gourmet heaven! So, what to make then? It has to be original, right? Maybe revisiting a BBQ classic in a completely fresh way is the answer. OR, perhaps a new addition to our BBQ palate will be the winner… Only time will tell. Set for July 10th, this throwdown is sure to be lengendary! Any suggestions for the bonus point? Let us know!
In the meantime, enjoy these BBQ inspirations!
3 frozen cans of Minute Maid Lemonade concentrate
3 frozen cans of Minute Maid Pink Lemonade concentrate
2 freshly squeezed lemons (watch the pits)
2 cups of Jack Daniels Whiskey, OR use Bourbon!
2 lemons, sliced
Serve in mason jars, with lemon slice, straw, and cocktail umbrella.
Father’s Day BBQ Sauce
Courtesy of Martha Stewart
1 1/2 tablespoons extra-virgin olive oil
1/2 Spanish onion, finely chopped
2 garlic cloves, minced
1 can (28-ounces) crushed tomatoes
1 canned chipotle chile, packed in adobo sauce, minced
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
1/4 cup unsulfured molasses
Juice of 1/2 lemon
Coarse salt and freshly ground black pepper
1. In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.
2. Stir in tomatoes, chile, Worcestershire, vinegar, molasses, and lemon juice. Simmer over medium-low heat until reduced by a fourth, stirring occasionally, about 45 minutes.
3. Working in batches, purée sauce in a blender. Season with salt and black pepper. Refrigerate in a jar up to 2 weeks.