So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Beer and barbecue have gone together FOREVER. It is only natural that we combine the two. Smoky told me long time ago that COLD beer is to be consumed directly and warm beer is to be cooked with. I have never forgotten that "sage advice".
Grab your beer and let's begin:
1 cup of warm beer - cold is to be inhailed, remember?
1 cup catsup
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1 Tbsp. onion powder
1 tsp dry mustard
1/4 cup brown sugar, packed
1/2 cup finely chopped onion
1 lemon's zest
Once you have retrieved the ingredients, mix all but the chopped onions and lemon zest in a heavy pot and bring to a boil. Let this simmer for 10 minutes.
Next add the onion and lemon zest. Simmer for 5 minutes. Blend using a mixer if you like yours "chunky" or a blender to puree it making it smooth and "creamy". Use as you would for all types of meat.
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