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Summer barbecues are on the horizon, are you prepared?Category: Food and Drink | Permalink Published: Thursday, May 07, 2009 Sometimes the best event to attend during the summer is your own backyard barbecue. Memorial Day and the 4th of July are just around the corner so we thought it would be fun to make some recommendations on what wine goes best with barbecue.  Here are our favorite BBQ wine picks:Wine: 2006 Meritage Wine: 2006 Super T Wine: 2005 Fiorella Wine: 2007 Riesling RecipesGrilled Cherry Coke Steak Kabobs with Barbecue Sauce (serves 4) Ingredients
Preparation Trim fat and slice beef sirloin into 1 1/2 inch cubes. Marinate for at least 1 hour in Coke, cherry juice, lime and a couple dashes of salt and pepper. Position steak cubes on skewer and grill to your liking. Baste occasionally with barbecue sauce and serve with a glass of our 2006 Meritage. Chili-Rubbed Baby Back Ribs with Beer and Molasses Barbecue Sauce Ingredients Barbecue Sauce
Ribs
Preparation for barbecue sauce In a medium skillet heat olive oil and add garlic. Cook until slightly browned. Add the onions and chili pepper for a few more minutes. Place remaining ingredients into skillet and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat, allow mixture to cool and puree in a blender. Preparation for Ribs Rub chili powder over ribs and bake at 250 degrees until the meat is tender and can easily be pulled off the bone. Once cooked, lather ribs with barbecue sauce and grill for 10 minutes. Barbecued Lobster with Chili-Lime Butter (serves 2-4) Ingredients Chili-Lime Butter
Lobster
Preparation Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside. Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with salt. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping with our 2005 Fiorella. Grilled Chicken with Plum Barbecue Sauce and Grilled Artichoke (serves 4) Ingredients Barbecue Sauce
Grilled Chicken and Artichokes
Preparation for Barbecue Sauce Cook onion in oil in a 3- to 4-quart heavy saucepan over medium heat, stirring occasionally, until opaque, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring frequently, until plums fall apart and sauce is thickened, about 1 hour. Cool to room temperature. Preperation for Chicken and Artichokes Salt both sides of chicken and lather with barbecue sauce. Cook over medium heat on the grill until there is no pink. Half artichokes sprinkle inside with olive oil and salt and place face down on the grill for 25-30 minutes over medium heat. Serve barbecued chicken and artichokes with a glass of our 2007 Riesling.
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Post a CommentOther Recent ArticlesOnce upon a time in a city called Pittsburgh, there lived a blogger. B (“Blogger”) loved Pittsburgh, for it offered all sorts of things she liked: festivals, lots of lovely restaurants and friendly people. Valued Wine Club Members: We want you to continuously receive exceptional treatment and service each and every time you visit us. After enjoying a delicious bottle of your favorite Ponte wine at home, what do you do with the bottle? The first time I saw zucchini blossoms at the farmers market I thought they were pretty. Tomatoes: What are those Red Things I’ve Been Eating?Category: Sustainability Published: Saturday, July 17, 2010 It’s true. I am amazed at how simple it is to grow big, out-of-this-world, delicious tomatoes. |
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About this Page: Sometimes the best events to attend during the summer is in your own back yard and both Memorial Day and Independence Day are just around the bend!