It’s National Barbecue Month, Eagle County
May 20, 2014
You probably hadn’t heard, but May is National Vinegar Month. Not that excited? We don’t blame you. Thank goodness May is also National Barbecue Month; and National Barbecue Week is slated for May 26 through June 1 in the United Kingdom. If you haven’t done it yet, it’s time to dust off your barbecue and get grilling. And if you don’t feel up to it, you could always let someone else do the dirty work for you.
Beaver Liquors is celebrating the lead up to this weekend’s Blues, Brews and Barbecue Festival in Beaver Creek with free barbecue at the Avon liquor store from 5 to 6:30 p.m. each day this week through Friday. Colorado microbreweries are bringing in barbecue and pairing it with a select beer each night. Tuesday’s featured brewery is Avery Brewing Company, Wednesday’s is Colorado Native; Thursday is Odell Brewing; and Friday is Left Hand Brewing.
“Each brewery is bringing the food and pairing it with a beer,” said Michelle Courtney, co-owner of Beaver Liquors. “We have a grill right out front. Last night (Monday), Great Divide paired a chorizo sausage with a smoky stout. I think people loved it.”
This is the first year Beaver Liquors has hosted this event. You can score 20 percent off beer from the featured brewery each day.
“We’re excited for Blues, Brews and Barbecue. We wanted to get people primed for good food and fun,” Courtney said.
If you’d rather baste your own, as it were, you could mix up a batch of homemade barbecue sauce. Rex Brown won both the mild and spicy category for the inaugural Barbecue Sauce Competition held in conjunction with Blues, Brews and Barbecue. He scored tickets to this weekend’s festival and food and drink vouchers.
Here’s the recipe for Rex Brown’s “Tangy BBQ Sauce for Ribs & Brisket”
Yield: 5 cups
1/2 large sweet onion chopped fine 2 cloves of garlic minced and sauteed in 1 tablespoon of olive oil until caramelized.
Mix together the following:
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Chili powder
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1 teaspoon Coriander
1 teaspoon Ginger
2 teaspoon Mace
2 cup of sugar
3/4 cup of brown sugar
Chop 1/4 cup of parsley and 1 tablespoon of snipped chives. Add one 28-ounce can of Centro tomato puree in large saucepan.
Add spices and fresh herbs and heat.
1/2 cup of Worcestershire sauce
1 1/4 cup of apple cider vinegar
2 cups of white distilled vinegar
1/2 cup of balsamic vinegar
Heat and simmer on low for 2 hours. Mix 3 tablespoons of cornstarch with 1/4 cup of water to dissolve cornstarch. Add to heated liquid and stir until sauce thickens. Add 6 ounces of peach apricot preserves and 1/2 cup of honey. Turn off heat and cool. Add 3 Tablespoons of Liquid smoke. Blend until smooth.
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