Written by Homegrown
|
07 July 2009
Posted in
4) Summer Sizzlin'
Blazin' Barlows' BBQ
- What: Southern Style BBQ with East Coast Hospitality
- Where: Mobile Catering, or find us next to Dave's Fruit & Veggie Stand on non event days.
- Dining: From fancy to backyard ho downs… we do it all!
You haven’t tasted BBQ until you’ve tasted the low, slow-grilling style cooking of Blazin’ Barlows BBQ. (www.blazinbarlowsbbq.com) Call them today to have them host your summer BBQ! Read on for their recipe and food philosophies.
Food Philosphies: Low & Slow by Blazin' Barlow
While many of you have heard of the "Slow Food Movement" (The effort to preserve the cultural cuisine and the associated food plants and seeds, domestic animals, and farming within an eco-region) - when I talk slow food I am generally referring "food cooked slow and low to produce outstanding results."
The majority of our society is focused on quick cooked instant meals or $0.99 heart attacks in a paper sack, I believe there is a better way - low temps for long periods of time. Slow cooking has been around and promoted for years, however many people do not understand the principles behind it;
- The chamber in which you cook your food must reach at least 165 degrees Fahrenheit for safe slow cooking.
- Every effort should be made to only use fully thawed meats in order to keep food out of the food danger zone.
- Cooking low and slow takes about twice as long as cooking on high heat. A general rule of thumb is that "low heat" means about 225 degrees.
- For this method of cooking we prefer large cuts of meat with high fat content as the fat breaks down over long periods of time and bastes the meat which prevents it from drying out and also adds to the flavour.
Food cooked low and slow not only tastes much better it also is better for you, with no chance of carcinogenic particles being produced by dripping fats hitting the source of heat.
Look forward to BBq'in for you someday soon!
Blazin’ Barlow
~ Blazin' Barlow's Somewhat Hot Sauce ~
Ingredients:
• 2 tbsp fresh cracked black pepper
• 1 tbsp ground cumin
• 2 tbsps salt
• 1/2 tsp allspice
• 1/3 c mustard
• 1 c white vinegar
• 1 can peaches
• 1/2 tsp ground coriander
• 1/2 tsp ginger
• 2 tbsps paprika
• 1/2 c dark corn syrup
• 8 habanero peppers (seeded & sliced - leave the veins in)
• 1/2 c brown sugar
Directions:
1. Place peppers, sugar, mustard, corn syrup, vinegar & peaches in mixer bowl
2. Pulse mixer 2-3 times
3. Add spices & liquefy
4. Pour this into quart jar & put in the fridge overnight before using.
Serving:
• Heat to simmering.
• Apply to wings or anything else you would like to heat up!
Enjoy!
