The meat group will help you keep strong

Grills all over the country were fired up yesterday, and with two days left in the 4th of July weekend, there is sure to be more grilling ahead. I know the coals are still warm in Passamaquoddy today, and I plan on getting the grub while the getting is good, not to mention how good the grub is that you can get.

Previously, the Gazette had published Flame Tree’s recipes for their BBQ rub and sauce. Today, we’ll add a few more recipes to your repertoire to make you a Master Griller. From Animal Kingdom Lodge’s Boma we’ll serve up a Coca-Cola BBQ Sauce, while from Canada’s Le Cellier we will find out that maple syrup isn’t just for drinking, it is also tasty in a Maple BBQ Sauce.

A quick aside, before we get to the recipes, I wanted to thank my good friend Princess Fee for the warm 4th of July wishes on one of her blogs yesterday. While she may not be an American, I dare say she would fit in down the street from any one of us, provided that your down the street had a castle fit for a Princess. Thanks Princess!


Coca-Cola BBQ Sauce

Ingredients:

4 Cups Ketchup
2 – 12 Ounce Cans Coca-Cola
4 Ounces Brown Sugar, packed
2 Ounces White Vinegar
1 Ounce Olive Oil
2 Jalapeno Chile Peppers, minced and seeded
1 Spanish Onion, diced
1 Ounce Garlic, minced

Directions:
In a heavy-bottom saucepot over medium high heat, combine the olive oil and onions.
Cook for three minutes (until onions are brown).
Add the garlic, jalapeno peppers, brown sugar; cook for one minute.
Deglaze with the Coca-Cola (cook until a syrup consistency).
Add the ketchup and white vinegar.
Lower the heat; simmer for twenty minutes.

Maple BBQ Sauce

Ingredients:

2 Bottles Bullseye BBQ Sauce
¾ Cup Apple Cider Vinegar
¾ Cup Maple Syrup, grade A dark amber
¼ Cup Plugra Butter
¼ Cup Shallots, chopped
1 Small Onion, diced
1 Clove Garlic, minced
1 Sachet* Rosemary, fresh
1 Sachet* Thyme, fresh
Kosher Salt and Ground Black Pepper, to taste

Directions:
In a large pot over medium high heat, melt the butter.
Sauté the onion, shallots, garlic (stir often and caramelize well).
Deglaze with apple cider vinegar.
Reduce by twenty-five percent.
Add in maple syrup, bbq sauce, and the rosemary and thyme sachets.
Reduce heat to low; and simmer (approximately two tothree3 hours).
Remove the sachets and squeeze out excess liquid.
Puree the entire mixture until smooth.
Adjust seasoning as needed.

*A sachet is a small bag, formed of cheesecloth, that can infuse the flavors of the herbs and spices, while never allowing them to mingle in the recipe.