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.
Chili, salsa, oregano, peppers, and more are the images of the Southwest United States. It is as if the region was a country unto itself. The flavors and aromas waft through the air to make the taste buds tingle with apprehension. This recipe transports you to an age of fiesta and siestas. Relax and enjoy!
Ingredients:
1 cup water 1/3 cup mild chilis - ground 1/2 cup red wine vinegar 1/4 cup sween onions 3 colves garlic - minced 2 Tbs. butter 1/8 tsp oregano 1/8 tsp cumin 1 Tbs fresh ground pepper 1/2 tsp salt
Without burning, melt the butter over medium heat and then add the onion and garlic. Simmer until they become soft and transparent. Lower heat to warm and add chiles, pepper, oregano and cumin to stir in well. Add remaining ingredients and heat over medium heat for about 10 minutes. Allow to cool and serve on ribs or chicken. Have fun!
Enjoy!
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1 cup water
Without burning, melt the butter over medium heat and then add the onion and garlic. Simmer until they become soft and transparent. Lower heat to warm and add chiles, pepper, oregano and cumin to stir in well. Add remaining ingredients and heat over medium heat for about 10 minutes. Allow to cool and serve on ribs or chicken. Have fun!
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
