Tuesday, September 30, 2008

Olio & Spices Red Wine Onion Sauce

In our ongoing search for the most delicious, versatile and highest quality products for the Carolina Sauce Company online store, we sometimes run across a real gem of a sauce or condiment. And if we're really lucky, we'll unearth an entire line of products of superb quality and flavor, made from the finest all-natural ingredients. We're thrilled to announce the first arrival of such a product line, Olio & Spices Red Wine Onion Sauce. Made in Israel from all-natural ingredients, and Kosher Parev OU, this thick, rich gourmet sauce will serve you well in all sorts of cooking and grilling applications, as well as on your table to accompany hearty main dishes, and even as a simple topping for crackers or crostini or cheese when poured straight from the bottle.

Olio & Spices Red Wine Onion Sauce reminds me of chutney (without the Indian seasonings) in its sweet-savory flavor profile and thick, almost jam-like texture with bits of onion. I like to use this everyday gourmet sauce with grilled meats including steak, venison, and even burgers, and with roast beef and other full-flavored meat dishes. It also caramelizes beautifully when used on chicken, fish and ribs during roasting or grilling. Combine it with softened cream cheese for a quick appetizer or spread. One taste of this fabulous Red Wine Onion Sauce, and you'll be hooked on Olio & Spices sauces. Stay tuned to this blog, because the Carolina Sauce Company will soon be adding more sauces and condiments from this wonderful new Israeli product line! And don't forget to check out our entire selection of Kosher products online.

Zestfully yours,

Monday, September 29, 2008

Louisiana Swamp Scum Hot Sauce

Some hot sauces aspire to strike fear in the hearts of shoppers by adopting intimidating names like "You Can't Handle This Hot Sauce", scary-looking labels (Black Mamba Hot Sauce), frightening bottle "add-ons" like skull keychains (Blair's Death Hot Sauces) and realistic-looking spiders (Widow No Survivors Hot Sauce), or creepy bottle shapes (Satan's Blood). Our newest hot sauce takes "fear appeal" one step further: Louisiana Swamp Scum Hot Sauce is downright creepy-looking when you pour it out of the bottle and onto your food. The deep forest-green color, with visible bits of seasoning and oozy consistency, all give this authentic Cajun hot sauce the appearance of stagnant pond water or swamp scum. Thankfully, however, the aroma and flavor of Louisiana Swamp Scum Hot Sauce are far more attractive than the sauce's appearance!

Made in bayou country from an old Cajun recipe, Louisiana Swamp Scum Hot Sauce features earthy smoky flavors in a slightly sweet and peppery vinegar base that lacks the harsh vinegary sharpness of simpler Louisiana hot sauces. The heat level straight from the bottle is no more than a medium, and tempers down to a mild spiciness when used on food. The sweet and smoky flavor pairs quite well with hamburgers, steaks, sausage and other hearty meats, as well as with roasted or BBQ chicken, shrimp and seafood, and veggie dishes. You can also splash this award-winning, food-friendly hot sauce on rice, french fries, omelets, scrambled eggs, and any other dishes that could use a flavor boost. You can now order Louisiana Swamp Scum Hot Sauce from the Carolina Sauce Company.

Zestfully yours,

Sunday, September 28, 2008

Homemade Peri Peri Pepper BBQ Marinade

The Peri-peri pepper, also called the bird's eye pepper, is used in Portuguese cuisine and in parts of Africa that had a Portuguese colonial presence, including Mozambique and South Africa. If you live in a city with a large immigrant population from one of these countries, you just might be able to find fresh peri-peri peppers at a local market. They're the key ingredient in this traditional Portuguese recipe, which makes a spicy and flavorful marinade for shrimp (marinate for 30 minutes) or chicken (marinate for several hours). When grilling, baste the shrimp or chicken with additional marinade.

1 fresh peri peri pepper, de-seeded (or keep the seeds for extra heat) & finely minced
1/2 tsp Spanish paprika
1/2 tsp ground coriander
Juice of 1 lime
1 garlic clove, crushed
2 Tbs extra virgin olive oil (Spanish olive oil if available)
Ground black pepper, to taste
Salt, to taste

In a small bowl, combine the peri peri pepper, paprika, coriander, garlic and lime juice. Whisk in the olive oil, combining thoroughly, and season with salt and black pepper to taste.

Can't find fresh peri-peri peppers, or don't have the time to make the marinade from scratch? Then try Nando's Peri-Peri Barbecue Marinade, an authentic peri-peri pepper marinade from South Africa that's based on a colonial Portuguese recipe. Nando's also makes delicious peri peri hot sauces.

Zestfully yours,

Saturday, September 27, 2008

Tony's Birdland Wing Sauces

Do you love chicken wings but want an alternative to ordinary Buffalo style wing sauces? Do you wish there was a flavorful wing sauce out there that you could also use on ribs, grilled chicken, and even veggie dishes? Would you like a kid-friendly sauce to serve with chicken nuggets or fish sticks, but that would also taste good on more grown-up fare? If you answered YES to any of those questions, then Tony's Birdland Sauces are for you! Featured at Tony's Birdland Restaurant & Pizzeria, a popular eatery in Rochester, NY, these sauces break the Buffalo wing sauce mold by starting with a tomato-vinegar base and adding sugar and crushed red pepper instead of cayenne. The end result is a thick, rich sauce that's sweet and tangy, with just a touch of peppery spice in the Mild wing sauce, and a more robust medium-hot burn in the Hot wing sauce.

For folks who want more flavor but without hot peppers, there's Tony's Birdland Sweet & Sour Sauce, with a more pronounced tang but just enough sweetness to make it a real hit with kids (think dipping sauce for nuggets and other fried foods), as well as a versatile stir-fry sauce, rib sauce, and more. In fact, the Sweet & Sour Sauce was a surprise favorite on steamed broccoli when we recently sampled several new cooking sauces. But all three flavors of Tony's Birdland Wing Sauces truly shine when tossed with chicken wings (breaded or "naked"). When we sampled these sauces, Greg used them as marinades for raw chicken wings, then he grilled the wings while basting with more sauce. Once the wings were done, he poured fresh sauce in a bowl and tossed the grilled wings (some in each flavor) to coat them well. The thickness of the sauce helped it cling to the wings, and the sugar caramelized nicely during grilling, which pleasantly intensified the flavors. The end result was chicken wing nirvana - much to the joy of one of our tasters who normally doesn't like chicken wings (and she asked for seconds, of each flavor!) All three flavors of Tony's Birdland wing sauces are now available at the Carolina Sauce Company online store.

Zestfully yours,

Friday, September 26, 2008

Oink Moo Cock-A-Doodle-Doo BBQ Sauce is Back!

Newsflash: After suddenly disappearing for a few months without any explanation, Oink Moo Cock-A-Doodle-Doo Barbecue Sauce is available again, and back in stock at the Carolina Sauce Company! This delicious barbeque sauce with the long and funny name delivers authentic Piedmont NC flavor to pork barbecue, and is also terrific as a marinade for other meats and for chicken. Unlike straight-vinegar BBQ sauces found in eastern NC, Oink Moo Cock-A-Doodle-Doo Barbecue Sauce adds tomatoes and sugar to the vinegar base (and that's what makes it a Piedmont or Lexington style sauce). The result is a tangy, slightly sweet and spicy barbeque sauce that's addictively good and adds great flavor to more than just pulled pork barbecue. Developed in rural Yadkinville NC (outside Winston-Salem) by two charming country ladies, Oink Moo Cock-A-Doodle-Doo Barbecue Sauce is what you want for old-fashioned, down-home flavor. And for all of you hunters out there, you'll want to try this sauce on venison!

Zestfully yours,

Thursday, September 25, 2008

Big John's Famous Key West Hot Sauces: All Gone

Newsflash: It's official: All 3 flavors of Big John's Famous Key West Hot Sauces are now officially sold out at the Carolina Sauce Company, and we can't get any more as our supplier is also out and the manufacturer has discontinued production. It's a shame, because these handcrafted, flavor-packed tropical hot sauces were really quite tasty. But don't despair: If you're craving some hot sauce from sunny Florida, I can recommend some good ones to help fill the void created by Big John's demise. Here are some of my favorites:

*Kato's Down South Hot Sauce, made in the classic style with scotch bonnet peppers in a straightforward vinegar base, so you get the true flavor and fire of the peppers without altering the flavors of your food.

*Dat'l Do It Devil Drops and Dat'l Do It Hot Sauce, both featuring the rare datil pepper that grows only in St. Augustine, Florida. The Devil Drops are a fiery Caribbean style (vinegar & carrot base) hot sauce that gets a touch of sweetness from mangos and sugar, making it a nice substitute for Big John's Mango Fandango Hot Sauce. The slightly tamer Dat'l Do It Hot Sauce is a thicker, tomato-based and honey-sweetened sauce that doubles as a fiery and flavorful condiment for burgers, fries, meatloaf, and even sausage and eggs!

*Hog's Breath Key West Hot Sauces from the famous Hog's Breath Saloon in Key West. These are the table sauces available at the restaurant, including the original Red hot sauce made with a secret blend of peppers in a simple vinegar base, the green Jalapeno hot sauce that's enhanced with garlic, and the fiery Extra-Hot sauce that's not only hotter than the original red but also offers more complex flavors thanks to the addition of worcestershire sauce and other savory ingredients.

Can't get enough of the flavors of Florida, but don't have the cash to visit the sunshine state anytime soon? Then try our Florida Flavors Gift Set, featuring a bottle of the locally famous Rumboggies BBQ Sauce (a mustard-based barbeque sauce) as well as a couple of the hot sauces mentioned above, all at a discount off the regular price if each sauce was purchased separately. And if you're craving fruity hot sauces, you can't go wrong with any of the Maui Pepper Co. Hot Sauces, including a uniquely delicious hot sauce made with apples and rum!

Zestfully yours,

Wednesday, September 24, 2008

DEFCON Wing Sauces

DEFCON All-Purpose Wing Sauces are, in my opinion, the prefection of the original Buffalo style wing sauce. Like traditional Buffalo wing sauces, DEFCON sauces begin with a cayenne pepper and vinegar base for that familiar hot wings tang and spice. But while traditional Buffalo style wing sauces usually add butter or margarine to help the sauces cling to chicken wings, DEFCON Sauces use real cream instead, making them thicker, richer and more palate-pleasing, as well as better for coating your wings. These wing sauces have rightfully won numerous major international awards over the past few years, including several 1st Place Golden Chile trophies at the Fiery Foods Challenge and multiple Top 3 finishes across several categories at the Scovie Awards. Not only do they taste good, but the bottles and labels look good: each bottle is sealed in colored wax, and the label text is witty while the bottle shape and graphics create a sinister "laboratory" look.

DEFCON Wing Sauces are creatively named after the military Defense Condition scale, with 3 representing the lowest threat level and 1 representing the most serious level. DEFCON 3 Low Heat Wing Sauce is the original recipe, and is the product of 15 years of tweaking and perfecting a recipe that's sure to make a convert of folks who claim they don't like Buffalo wings. The spice level is mild, with just enough of a peppery bite to wake up your taste buds without burning your mouth. DEFCON 2 Medium Heat Wing Sauce takes the heat level up to a steady, lingering medium (or medium-hot, if you're more sensitive to heat). This is the sauce I'd recommend for people who like hot wings with a real kick. And for those foolhardy folks with battle-hardened palates, there's DEFCON 1 Extreme Heat Wing Sauce, with enough added pepper extract to guarantee an endorphin rush by your third wing. Yes, it is seriously (some would say dangerously) hot, and not for children or the infirm. I'm not kidding: DEFCON 1 made my brow sweat, my nose run, my heart race and my brain fly, and my incendiary wings actually tasted good, too!

You can use DEFCON sauces on breaded or unbreaded wings -- we actually sampled the sauces on grilled wings that had first been marinaded in each sauce and then basted as they grilled, and finally tossed in a bit more fresh sauce before serving. Cooking seemed to intensify the heat in the sauces (compared to tasting them out of the bottle), and the flavors melded quite nicely. We've also used DEFCON sauces with steak instead of regular steak sauce, and also for dipping fried foods instead of using ketchup. All 3 sauces deliver the same rich, tangy flavor, so just make sure you choose the heat level that suits your preferences. DEFCON sauces are all-natural, low carb (only 1 carb per serving), gluten-free and contain no MSG. And all 3 flavors are now available at the Carolina Sauce Company!

Zestfully yours,

Monday, September 22, 2008

Spicy Succotash

This spicy succotash is a great way to enjoy late summer vegetables like summer squash, corn and hot peppers. Although the following recipe is vegetarian, feel free to add 8 ounces of pre-cooked diced chicken, diced ham, sliced cooked kielbasa or even cooked shrimp. You control the spiciness by selecting the type and quantity of hot peppers. Make sure to use breaded okra, not plain, because the breading will prevent the okra from becoming slimy (and no one likes slimy succotash!). And don't worry when the breading starts crumbling off and mixing into the succotash, as that's supposed to happen while you cook this dish.

1 lb frozen breaded okra, defrosted
1 cup fresh or frozen corn kernels (defrosted)
1 cup fresh or frozen lima beans (defrosted)
8 oz summer squash (zucchini and/or yellow squash), cut lengthwise in half and then sliced crosswise into 1/4 inch thick half-moons
1/2 cup chopped green bell pepper (you can use sweet red bell pepper, too)
1 or 2 diced fresh hot peppers (cayennes or jalapenos work well), seeds & membranes removed if preferred
1/2 cup chopped onion (yellow, sweet or red all work)
1 1/2 tsp minced fresh garlic
1 tsp ground black pepper
1 tsp salt (or to taste)
Pure olive oil (not extra virgin), for cooking (vegetable or peanut oil also work)

Heat the oil in a large skillet or wok and saute the okra on medium-high heat until it starts to brown. Add the onions, peppers and garlic, saute until soft. Add the corn, lima beans and squash,saute until the squash softens, onions are translucent and the okra has browned. You might need to add a little more oil during cooking. Season with salt & pepper, add any meat (chicken, ham, sausage or shrimp) and saute until everything is heated through. Serves 4 as a main dish, 6 to 8 as a side dish. ***Note: If you really hate lima beans, like my husband does, simply leave them out!

Zestfully yours,
Carolina Sauce Company

PS: Instead of using plain salt and pepper to season this succotash, you can play around with different dry rubs and seasonings as a substitute for the salt & pepper. I like to use Knox Cracked Pepper Dry Rub for a touch of gourmet flair, or Durn Good Original Seasoning for down home southern flavor.

Shipping to NC Addresses

Here's a quick shipping tip for folks who shop at the Carolina Sauce Company online store and want to have their order shipped to an address in North Carolina. The cheapest shipping option available is usually UPS Ground, and within North Carolina UPS Ground will deliver the very next business day. So if you need to have your order delivered the next day to a North Carolina address, you do NOT need to pay for Next Day Air shipping because the much cheaper UPS Ground service will provide next-day delivery within the state (the Carolina Sauce Company resides in Durham, NC). Just make sure you place your order before noon Eastern Time, because we cannot promise same-day shipping for orders we receive after noon. Also, please be aware that next-day delivery does NOT include Saturday delivery, so if you place an order on a Friday morning, next-day delivery will take place on the following business day, which is usually a Monday (if Monday is a holiday, then next-day delivery will take place on Tuesday). This is true even with UPS Next Day Air service - delivery is on the next business day, not on a Saturday.

If you need to have an order delivered on a Saturday, please contact us by phone (919-286-1080) or email (salesATcarolinasauceDOTcom) to request a custom quote for Saturday delivery.

Zestfully yours,

Sunday, September 21, 2008

A Few More Boar & Castle Sauce Tales

If you've been wondering about my recent "silence," it's because I had to take a brief trip out of town and haven't had a chance to write. In fact, I'm currently writing from the Dallas airport, awaiting my flight home.... but luckily, I had collected a few more Boar & Castle Sauce stories before leaving work last Thursday, so I can now share those with you.

As you know if you've been following my blog, the old favorite steak sauce known as Boar & Castle Sauce was "retired" last year when the manufacturer closed down his business. Since then, however, there have been rumors that it might return someday, much to the hope of countless Boar & Castle Sauce fans, including some who used to frequent the namesake restaurant decades ago. The Carolina Sauce Company is keeping a list of people who want to be notified if Boar & Castle Sauce is available again, or if we can find a reasonably close substitute for it. In writing to request that they be added to our list, many folks have shared their Boar & Castle stories with us. A few more follow:

“We understand that you are no longer making Boar and Castle Sauce to our great dismay!!!!!! We have used it in cooking for many, many years ever since it was produced for sales in grocery stores--after eating many of the Castle burgers while in college (Wake Forest--driving to G'boro to get a castle burger fix). We later moved to Virginia and always stocked up on a supply of Boar and Castle when visiting family and doing business in Winston-Salem and Greensboro over the years after Harris Teeter sold out to Kroger in Virginia and Food Lion changed hands and no longer stocked it. We now have one bottle left in our stockpile and when we started looking to see if more could be purchased, it was to our great dismay to learn that Boar and Castle sauce was no longer being produced for retail sales.” --D. & J.O., Blacksburg VA

***Note: The Carolina Sauce Company did NOT stop making Boar & Castle Sauce -- we're merely an online retailer, and NOT the manufacturer. So please don't blame us! In fact, we want Boar & Castle Sauce back just as badly as you do!***

“I would most certainly love to be placed on the mailing list for any news concerning the Boar and Castle sauce. I was deeply saddened to hear that the sauce had been discontinued by the manufacturer (and not the Carolina Sauce Company). I had enjoyed the sauce for many years. We have truly lost something great in the Triad.” --S.B.

“My wife and I are high school sweethearts; me from Salisbury, she from Statesville. Married 45 years. We have had the sauce shipped to us in places like Hawaii and England. We are down to a half bottle in the fridge and one unopened full bottle. We went to Food Lion recently to replenish. None there. Figured it was no longer carried because of the European buyout. Went to Harris-Teeter. Not there either. Looked on line thinking we might need it shipped again. Imagine our surprise and devastation in finding the blog saying it was no longer made.” --T.H., Salvo, NC

“I am delighted to have found your site but so very disappointed that the Boar & Castle Sauce is unavailable at this time. Can you please give me an update on when the delightful sauce may once again be available? This has been our 'mainstay' for the past 15+ years and hope it will not be discontinued!! … When my husband and I were relocated to Iowa for the past ten years, I would always "stock up" on this product to take back to Iowa and share with our Midwestern friends. We are so very saddened to learn it is no longer available… Years ago when I was a student at 'Woman's College,' the Boar & Castle' was our favorite hangout --- also where I was introduced to the outstanding sauce!” --S.F., Stanley NC

“Please say it isn't so!!! I don't think I can live the rest of my life without this sauce!! Have been eating it since the 1960's. Please let me know if it becomes available again!” --J.G., Raleigh NC

“I would like to be informed if the Boar and Castle Sauce becomes available again. I grew up on this sauce and it was great. It’s a shame it was discontinued.” --T.F.

If you, too, would like to be notified if Boar & Castle Sauce is available again, please call us (919-286-1080) or email us at sales"AT"carolinasauce"DOT"com to get on our waiting list. Feel free to share your Boar & Castle story when you email us, or leave a comment here.

Hopefully I'll be back in Durham tonight, so that I can get back to work tomorrow on getting all our brand-new products up on our website. We have a BUNCH of exciting and delicious new sauces that recently arrived, so stay tuned for more info so you can check them out yourself!

Zestfully yours,

Wednesday, September 17, 2008

Susie's Calypso: Saying Goodbye

Sadly, we learned today that Susie's Calypso Hot Sauce is being discontinued by the manufacturer. This spicy, tropical hot sauce from Antigua has been around for decades, and has a devoted following among chileheads and other folks who enjoy authentic Caribbean hot sauces. Most fans discovered this sauce while on a Caribbean cruise, or received it from a friend or relative who visited the islands. Like the other flavors of Susie's Hot Sauces, Susie's Calypso is usually hard to find in the US. Here at Carolina Sauce Company, we've always tried to keep a ready supply for our customers. When we received our most recent shipment from our importer, however, we received only 6 bottles. This means we have only 7 bottles in stock, and we won't be able to get any more when they're gone. So don't delay; order Susie's Calypso Sauce today!

Zestfully yours,

Walkerswood Jonkanoo is Back in Stock!

Walkerswood Jonkanoo Pepper Sauce, a festive and fiery hot sauce from Jamaica, is finally back in stock at the Carolina Sauce Company. Made with a blend of Caribbean chile peppers, scallions, garlic and onions, Walkerswood Jonkanoo pleases the palate with serious savory flavor as well as serious heat, and just a touch of sweetness as a pleasant counterpoint to the zestiness. Because it's such a food-friendly sauce, Jonkanoo Pepper Sauce is found on the table of many a fan of spicy foods. Even if you don't care for Jamaican jerk seasonings, you'll still enjoy Walkerswood Jonkanoo as its flavors are more along the lines of a traditional Caribbean hot sauce, and not a pungent jerk seasoning.

If you're one of the many chileheads out there who enjoys Walkerswood Jonkanoo, or if you're on the fence about trying it, stop hesitating and order it now: Rumors continue to fly that Walkerswood might not be making "retail size" bottles of their products anymore, so we might not be able to re-stock when we run out!

Zestfully yours,

Tuesday, September 16, 2008

Grilling Green

A few weeks ago, I read an interesting article with tips on how to grill in an eco-friendly way. While some of the tips didn't strike me as particularly useful or practical for most people -- e.g., avoid beef, eat only local foods, replace your charcoal grill with a propane one and avoid grates with a chemical non-stick coating -- a few of the other tips are actually quite easy to implement and will result in better-tasting food, to boot. Here are some ways you can "grill green" and help the environment while enjoying delicious grilled food:

*Use natural, 100% wood lump charcoal instead of chemical-laden briquettes. Your food will taste better because natural lump charcoal burns cleaner, and doesn't impart any off-flavors from chemicals found in composite briquettes. And unlike composite briquettes, you can use the cold ash from natural wood charcoal in your garden. Natural wood chips are also an excellent choice for environmentally friendly grilling and smoking.

*Use a charcoal chimney instead of lighter fluid to start the fire, and light some crumpled newspaper to light the coals in the chimney. Lighter fluid may be quick, but it's too easy to use too much, and it can add nasty flavors to your food (and you'll be breathing in the toxic fumes). Plus, adding lighter fluid can make grilling more dangerous. A starter chimney is easy to use, and will get the coals nice and hot pretty quickly because they'll be stacked up.

*Preheat your grill for only 5 to 10 minutes. You really don't need to waste fuel or add wear and tear to your grill by preheating for longer. Just make sure you keep an eye on your grill thermometer when preheating, and you'll see that you really can get your grill to the desired temperature within 10 minutes or so, especially when using a charcoal chimney or a propane grill with a built-in thermometer.

*Make sure your grill is clean. Dirty grill grates impart unpleasant flavors when caked-on bits of old food or sauce start to burn, and they also produce more smoke (pollution) and possibly even release carcinogens into the air. By washing your grill grates and drip pan with hot, soapy water after each use, and also keeping the inside of the grill clean, you'll not only pollute less but your food will taste much better.

*Choose organic sauces, or at least all-natural BBQ sauces like Bone Suckin' Sauce and all-natural dry rubs like Texas Rib Rangers Seasonings, to season your food. Trust me, you won't miss the artificial ingredients or preservatives, and these types of sauces and condiments are healthier as well as naturally delicious, too.

Zestfully yours,

Monday, September 15, 2008

Another Operation Sauce Drop Milestone

Operation Sauce Drop, our nonprofit program to send free gift boxes of BBQ Sauce and Hot Sauce to U.S. troops serving abroad, reached a new milestone today: We shipped out our 200th free gift box of sauce! Operation Sauce Drop is made possible through the donations of regular folks who have contributed anywhere from $5 to $300, and through product donations from generous manufacturers like Pepper Dog Salsa and Jim's Own BBQ Sauce, and through the contributions of the Carolina Sauce Company including labor, paying all incidental costs, and (as of July 4, 2008) matching 100% of all donations received.

Operation Sauce Drop lets members of the US Armed Forces with an APO or FPO address select a free gift box of sauce from 7 different gift boxes of barbecue sauce and hot sauce. Operation Sauce Drop covers the cost of the products and shipping so that our troops receive their choice of gift box for free. Folks who want to donate to Operation Sauce Drop can do so via PayPal, MasterCard, Visa or Discover Card, or by mailing a check, or even by shopping to support Operation Sauce Drop.

As of today, Operation Sauce Drop has shipped out 207 free gift boxes of sauce to our troops stationed abroad. The troops really appreciate the generosity and thoughtfulness of our donors, as is readily apparent from the many thank-you notes to donors that they've sent. Although donations have picked up lately, Operation Sauce Drop still has a waiting list of over 50 troops who have signed up to receive a free gift box of sauce (some waiting for several months). As soon as donations come in, Carolina Sauce Company matches them and purchases the sauces needed to send out the next batch of gift boxes to troops on the waiting list. If you'd like to help the waiting servicemen and women receive their free gift boxes of sauce, please donate to Operation Sauce Drop, or shopping to support Operation Sauce Drop. Many thanks!

Zestfully yours,

PS: If you wish to read more about Operation Sauce Drop, simply search this blog for "Operation Sauce Drop" to read earlier posts, including the reason why I started this program last year.

Sunday, September 14, 2008

"Bring Back Boar & Castle Sauce!"

"Please bring back Boar & Castle Sauce!" That's by far the most common request we receive by email or phone at the Carolina Sauce Company, and as I explain to the supplicants, I wish we could but it's beyond our ability because we were not the manufacturer. Boar & Castle Sauce was one of the most popular North Carolina sauces that we carried, and we were just as dismayed as its fans when the manufacturer closed his business last year. Since then, however, rumors have been circulating about a possible resurrection of that addictively delicious steak sauce that was oh, soooooo good on so much more than steaks and burgers. Here at Carolina Sauce, we're doing all we can to investigate these rumors, and if they turn out to be true, we intend to re-stock as soon as Boar & Castle Sauce is on the market (and we also remain on the lookout for any sauce that comes close to delivering the same great flavor as the original).

In the meantime, folks have been emailing and calling us to get on our "Boar & Castle Sauce waiting list", so that they can be notified in the event that the sauce (or a close facsimile thereof) is available. Many emails have included stories and recollections about the sauce and the old Boar & Castle Restaurant, where it was born. Here are some of those reminiscences:

“I was so sorry to hear that Boar & Castle Sauce is no longer in production. I spent many happy evenings cruising the Boar & Castle Inn in Greensboro, N.C. as a teenager. The food there, i.e., hot buttered steak sandwiches, onion rings, etc. were all drenched in this sauce which really enhanced the flavor. After moving to Chapel Hill, N.C. I was surprised to find it available even long after the Boar & Castle had gone out of business and been torn down. Last year it got harder and harder to find and now it is not available anywhere here. So, I turned to the web, called Carolina Sauce and found out that it is no longer in production.” --D.B.

“Please let me know when it comes back....I'm down to a half bottle. I don't think I can do without my steak sandwich with the good B&C sauce just like ones we got on West Market St. in the 60's.” --S.G.

“I’ve been enjoying Boar and Castle Sauce for 50 years. Just last month, we introduced it to our 9 year old granddaughter and she loves it. Can’t imagine that it is not a best seller. Hope you have some good news that it will be back soon.” --F.N., Wilmington NC

“As a former Boar and Castle patron of many years, I grew to love Boar & Castle sauce. I now understand it is no longer being made. I moved away from Greensboro several years ago; however, I always stocked up on the sauce to bring home. My children would bring me the sauce when they come to visit and they grew to love it. I have many friends who are out looking for the sauce also for their own use.” --J.H., Burnsville NC


We agree with the last writer, as we have yet to find anything quite like Boar & Castle Sauce on the market.... but we'll keep looking. In the meantime, if you'd like to be added to our Boar & Castle Sauce waiting list, please email us at "salesATcarolinasauceDOTcom" or call us at 919-286-1080. Please continue to share your comments and memories, and stay tuned for a future post with more Boar & Castle stories.

Zestfully yours,

Saturday, September 13, 2008

Wahoo Willie's Grilled Salmon

This recipe, from the creator of Wahoo Willie's Jamaican Wing Sauce, is proof positive that this award-winning, Jamaican-inspired gourmet sauce is for much more than mere chicken wings. It's easy to make, and Wahoo Willie's Jamaican Wing Sauce is currently on sale at the Carolina Sauce Company!

4 salmon steaks, about 8 oz each
1/2 cup Wahoo Willie's Jamaican Wing Sauce

Marinate the salmon steaks in the wing sauce for about 30 minutes in the refrigerator. Grill on both sides over medium-hot coals, basting with more sauce and cooking until desired doneness and sauce is caramelized (be careful not to overcook - it's best if you remove the fish from the grill a just a tiny bit underdone, and then let the residual heat finish cooking the fish while it rests on a plate. If still not yet fully cooked, you can place it back on the grill for another 30 to 60 seconds, or microwave for about 30 seconds, again careful not to overcook).

Zestfully yours,

Friday, September 12, 2008

Smoky Baked Beans, Redux

A while back, I posted a recipe for making baked beans in your smoker while you're smoking a brisket. Greg first came up with that recipe for a cookout we held on Memorial Day. Since then, Greg has perfected his recipe by adding some cooked bacon (fried up in a skillet and then cut into 1 inch pieces), and most recently, also adding little bits of pulled pork BBQ, especially "crusty" bits of the pork. He's also tried some different barbecue sauces to season the beans before placing the tray in the smoker. One of my favorite versions was made with Dem Bonz Barbecue Sauce, which gave the beans a more tomato-ey, pleasantly sweet (but not corn syrup over-sweet) flavor that was a great counterpoint to salty meat dishes. Another winner was made with a competition champion BBQ sauce from Oklahoma, which we're currently considering as a potential new product. That sauce (which for now shall remain nameless) gave the beans a bolder, more robust, spicier flavor that enhanced the smoky notes while downplaying the sweetness. I have a feeling that version will be quite good with venison later this fall!

Stay tuned for a bunch of new product announcements at the Carolina Sauce Company over the next few days!

Zestfully yours,

Thursday, September 11, 2008

Hot Sauce On Sale (and More!)

The Carolina Sauce Company is the place to go if you are looking for hot sauce on sale, including all flavors of Dave's Gourmet Hot Sauces and the insanely hot Dave's Insanity Sauce, as well as many other zesty products at reduced prices. Here are just some of the hot sauces and other products currently on sale:

Blues Habanero Reserve Hot Sauce, regularly $6.99 but now only $5.95, so you save over a dollar per bottle!

Kiss of Fire Ultimate XXX Hot Sauce, regularly $6.50 but now only $5.75 (don't worry, the label isn't X rated -- like all products at the Carolina Sauce Company, it's family-friendly)

Liquid Stoopid, so hot just 1 drop will "stoopify" you.... regularly $6.25 but now only $5.25

Both superbly delicious, award-winning and fiery flavors of Uncle Brutha's Gourmet Hot Sauces, regularly $6.50 but now only $5.99 each

The ultra-hot Venom Xtreme Hot Sauce, regularly $5.50 but now only $4.95

Dem Bonz Barbecue Sauce, regularly $5.99 but now only $5.75 -- try it on ribs and you'll have folks begging for seconds, thirds and more!

All 4 varieties of Durn Good Seasonings and Dry Rubs -- there's one for every taste preference!

Ann's Marinade from Durn Good, a favorite with hunters, BBQ enthusiasts and indoor cooks, regularly $6.50 but now only $5.99

Wahoo Willie's Jamaican Wing Sauce, bringing the exotic flavors of Jamaican jerk seasoning to Buffalo style chicken wings (and other meats and poultry), regularly $5.00 but now only $4.25

Capone Family Secret Giardiniera, authentic Italian style giardiniera from Chicago in mild and in hot, regularly $4.99 but now only $4.75 -- comes with a great pizza recipe and "Capone Cash" novelty bills

Dave's Insanity Salsa, quite possibly the hottest salsa in the universe -- regularly $6.25 but now only $5.60

Durn Good Hot & Spicy Mustard, not your grandfather's boring yellow mustard, regularly $4.95 but now only $4.75

To find other products currently on sale, simply search the Carolina Sauce online store for the word "sale", or browse the store looking for the red sale prices.

Don't delay in taking advantage of these great low prices: They're good only while supplies last!

Zestfully yours,

Wednesday, September 10, 2008

Sauces & Marinades for Venison

This week marks the opening of deer season in North Carolina, beginning with bow hunting. Although Greg isn't a bow hunter, he's getting ready for the black powder and rifle seasons by scouting the land at the new hunting club, and also asking me if Carolina Sauce has any new sauces or marinades that would be good on venison. In fact, we do have some great marinades and sauces that will tenderize game, complement its robust flavor and eliminate any unpleasant gaminess. Here are some of my favorite sauces and marinades for venison and other wild game:

*Ann's Marinade from Durn Good: This spicy overnight marinade was developed by an avid North Carolina hunter for use on venison, wild hog, quail and dove, as well as for domestic meats like pork and chicken. The soy sauce base penetrates and tenderizes tough meat, and the cumin, chili powder and other spices will infuse the meat with hearty, spicy southwestern-inspired flavor. When marinating extra lean meat like venison, I recommend adding a little bit of oil (olive or vegetable) with the marinade to keep the meat moist during grilling. Ann's Marinade is currently on sale at the Carolina Sauce Company.

*Big Daddy's Marinade: This apple cider vinegar and soy sauce based marinade has excellent tenderizing properties, and its tang and peppery spice blend makes it especially popular with folks who enjoy eastern NC style vinegar based barbecue sauce. Greg and I like to add this marinade to ground venison when we make burgers or meatloaf (there's no need to add any salt or other seasonings). When using it as a marinade for tenderloin or backstrap, we add a little oil to help keep the meat moist.

*Black Bear Boogie and Growlin' Grizzly from Bear-Man Sauces in upstate New York: These bold, full-bodied sauces are perfect for basting during the last 15 minutes of grilling, using as a finishing or dipping sauce, and also for marinating. Both are thick, rich tomato-based sauces featuring little bits of onion, garlic, peppers and other fresh ingredients that add a satisfying texture and palate-pleasing flavor. Black Bear Boogie is slightly sweet and is enhanced with a splash of beer for a tasty tang, while Growlin' Grizzly is bolder and spicier with an extra dose of chile peppers.

*Wahoo Willie's Jamaican Wing Sauce: Don't be limited by the name -- this exotic sauce is not just for chicken wings! Its rich, buttery consistency is perfect for marinating and cooking venison without drying it out, and its Jamaican jerk inspired spices deliver just enough fiery heat to satisfy your craving for peppery flavors without burning your tastebuds out. I especially like this sauce in the crockpot: just throw in some chunks of venison, and maybe also some onions, peppers, mushrooms or whatever veggies you'd like (all optional), and then pour in enough Wahoo Willie's Jamaican Wing Sauce to coat and cover (you can also marinate the venison & veggies overnight and then put in the crockpot). Let it cook on low all day, and enjoy over some rice for an effortless dinner. Yum!

*Greg's Happy Sauce: No discussion of venison marinades & sauces would be complete without mention of Greg's Happy Sauce, the multiple award-winning marinade, grilling and all-purpose cooking sauce from the Carolina Sauce Company. Developed at a hunt camp specifically for use on venison, Greg's Happy Sauce has soy sauce to tenderize tough cuts, olive oil to keep the meat moist, and a special blend of honey, ginger, peppers and spices to eliminate any gaminess and replace it with perfectly balanced gourmet flavor that's a little bit sweet, a little bit tangy and a little bit spicy. Even people who claim to hate the taste of venison will give rave reviews when served venison that's been marinated and grilled, broiled or roasted with Greg's Happy Sauce. Currently on sale at the Carolina Sauce Company, you'll also get recipes and a grilling tips flyer when you order a bottle.

Zestfully yours,

Tuesday, September 9, 2008

Spicy Grilled Pork Tenderloin

This mouthwatering recipe comes to us courtesy of the folks who make George's Barbecue Sauce, recently recognized as the best-tasting BBQ Sauce in North Carolina. George's makes three flavors of their famous sauce, including two eastern NC style vinegar based barbeque sauces (their mild Original Barbecue Sauce and their spicy Hot Barbecue Sauce), and then for folks who like a thicker, more tomato-ey BBQ sauce with a peppery kick, they make their George's Special Barbecue Sauce. The following recipe calls for the Hot sauce, but you can use the Mild if you prefer.

1 whole pork tenderloin
1/2 tsp garlic powder
1 cup plus 1 Tbs George's Hot Barbecue Sauce
1/4 cup molasses
2 Tbs dijon mustard

Marinate the tenderloin in 1 cup of the barbecue plus the garlic overnight in your refrigerator. The next day, heat your grill to medium hot. While the coals are heating, combine the molasses, mustard and 1 Tbs of barbecue sauce in a little bowl. Cook the tenderloin over medium hot coals with the lid down for about 25 minutes, turning frequently and basting with the sauce mixture. Make sure the pork is thoroughly cooked before serving.

Zestfully yours,

Monday, September 8, 2008

Susie's Hot Sauce: In Stock!

Newsflash: Susie's Original Hot Sauce is back in stock at the Carolina Sauce Company after temporary supply problems. Made in Antigua using traditional Caribbean ingredients (local hot peppers, mustard and island spices), Susie's Original Hot Sauce has been a favorite of many hot sauce lovers for years but has been notoriously hard to find outside of the Caribbean islands. We're pleased to be able to offer it online, along with the other 3 delicious flavors of Susie's Hot Sauces, including the sunny Susie's Calypso Sauce, which adds fresh herbs and spices, vegetables and papaya to the original recipe, plus the fruity and fiery Susie's Papaya Delight and Susie's Pineapple Pleasure, both packing plenty of tropical fruit for a burst of island flavor. If you enjoy Caribbean hot sauces, give Susie's a try. And make sure to order a couple of extra bottles, because demand for these sauces sometimes outstrips supply, especially when tropical storms come through the Caribbean.

Zestfully yours,

Sunday, September 7, 2008

Boar & Castle Recollections

It's time for another installment of Boar & Castle memories, submitted by folks who miss their Boar & Castle Sauce, a favorite of patrons of the old Boar & Castle Restaurant in Greensboro, NC, as well as people like me who were introduced to this delicious steak sauce by friends or family long after the restaurant closed. As you know if you've been reading my blog, the restaurant closed in 1979 but the sauce was still available in local grocery stores and online from the Carolina Sauce Company until last year, when the manufacturer closed his business. We've been keeping a list of people who want to be notified if Boar & Castle Sauce is ever available again, and many of them have shared their thoughts and memories about the sauce and the restaurant. Here are some of their recollections:

“I have been looking for Boar and Castle Sauce for years. PLEASE, PLEASE tell me that it being out of stock is only a temporary situation.... I cannot imagine that it is no longer being produced. I am one of MANY who miss the old Boar and Castle, and there is no way to explain to our kids that wonderful flavor.... you just have to try it to understand!! I am so sad. I am a hostess in a seafood restaurant on the coast of NC. I was raised in the Greensboro area most of my life. I graduated from Grimsley High in 1981 and some of our happiest times in school were spent eating steak sandwiches at the Boar and Castle Drive In (corner of Walker Ave and Market St). I want you to know that everytime.... and I mean EVERYTIME we get a customer that is from the Piedmont area, all you hear is how wonderful Yum Yums is and how no one can believe that the Boar and Castle has been out of business so long, and no one can understand why they went out of business to begin with!! Please, if you are able to contact the holders of the recipe, let them know there is a market for their sauce, and let them know that today, there are A LOT of people who still lay claim to the fact that 'you were very lucky to have been raised in the Boar and Castle days!'” --K.S.

“Please, please, where can I find this sauce? I was raised on sliced pork, with dill chips and Boar and Castle sauce along with a bottled Orange Crush! Take me back!” --R.B., Durham, NC

“Please notifiy me if the Boar and Castle sauce is made again. I have cooked with this sauce for many years and enjoyed it with my Steaks, Hamburgers, Chicken, and Fries. I remember going to the "Castle" as a young girl. I always ate 2 sandwiches. If I had known this product was being discontinued I would have bought the stores out and stocked up on this fabulous sauce. Please consider bringing it back. There are alot of us out here that really miss this.” --C.L.
“From our days of cruising the Castle in Greensboro, NC, to now, my husband and I remain faithful to Boar and Castle Sauce. Please notify us if this sauce becomes available again.” --D. & P.B., Pleasant Garden, NC

“PLEASE add me to your waiting list to be notified if you get any Boar & Castle Sauce. It’s my FAVORITE steak sauce. My sister-in-law, who grew up in Greensboro, now lives in Nebraska. I’ve been sending it to her for years – she’s got her Nebraska husband hooked too. I can’t bear to tell her I can’t get any more!” --B.T., Kernersville NC

If you'd like to be added to our waiting list, or if you have a Boar & Castle memory you'd like to share, please email us at "salesATcarolinasauceDOTcom." You can also leave a comment on this blog, but if you do so, please DON'T post your email address unless you really do want to make it available to the whole world. If you email us, we will ONLY use your email address to notify you if Boar & Castle Sauce becomes available again.

Zestfully yours,

Saturday, September 6, 2008

August's Best-Selling Hot Sauces, BBQ Sauces, etc.

Last month saw some fresh new sauces and products break into their respective category's top ten best-selling list, as well as some old favorites that hadn't been listed in a while. All of the category lists have been updated now at the Carolina Sauce Company online store, and below are quick links to each one, as well as a hightlight or two for each category.

*Best-Selling Hot Sauces saw the classic garlic hot sauce Lawyer's Breath make the list, at #6

*Best-Selling Barbecue Sauces featured the hard-to-find, tomato-rich Scott's Backyard Pit Sauce, particularly good on ribs & chicken, at #9

*Best-Selling Marinades & Dressings saw a first-place finish by the Carolina Sauce Company's very own award-winning gourmet sauce, Greg's Happy Sauce, and it's currently on sale, too (and it comes with recipes!)

*Best-Selling Rubs & Seasonings had a brand-new product, Char Crust All-American BBQ Seasoning, break in at #9

*Best-Selling Salsas & Relish included both flavors of the recently arrived Capone Family Secret Giardiniera, with the Mild Giardiniera making a very impressive debut as the #1 best-seller, and the Hot Giardiniera not far behind, finishing in the #4 spot. Both flavors are currently on sale, too!

*Best-Selling Jerks & Curry had the wildly popular and deliciously fiery Walkerswood Traditional Jamaican Jerk Seasoning topping the list

*Best-Selling Mustards continued to see the spunky Durn Good Hot & Spicy Mustard hold on the the second place slot

*Best-Selling Wing Sauces had the award-winning Wahoo Willie's Jamaican Wing Sauce come in at an impressive #3

*Best-Selling North Carolina Products featured both flavors of Scott's BBQ Sauce, including the original vinegar based barbecue sauce that's been a favorite in eastern North Carolina for decades, taking the #3 spot on this list

*Best-Selling Snacks included one of our newest additions, the habanero seasoned peanuts called Firehouse Nuts coming in at #4

*Best-Selling Gift Sets had what I'm pretty sure is a first-time appearance by our recently-updated and expanded Seafood Lover's Gift Set, which came in at #5

Zestfully yours,

Friday, September 5, 2008

Sauteed Collards with Cayenne Lemon Sauce

Many folks down south like to boil a big pot of collard greens with some fatback, and serve them up with a splash or two of a vinegary hot sauce, like Texas Pete. Here's an "uptown" spicy twist on this southern favorite. You can substitute kale for the collards if you prefer. For those who aren't counting calories or fat grams, you can substitute bacon fat for the olive oil. By boiling the shredded greens briefly, they soften up so that they're ready to finish cooking by sauteeing.

3 to 4 fresh cayenne peppers (you can de-seed to reduce heat)
1 clove garlic
1/2 cup chopped sweet onion (use red onion if sweet unavailable)
1/2 tsp salt
1/2 cup fresh lemon juice
1 large bunch of collard greens or kale, rinsed
1/4 cup olive oil (NOT extra virgin, because its smoke point is too low) or bacon fat
Salt to taste

Start by making the Cayenne Lemon Sauce: Puree the peppers, garlic, onion and 1/2 tsp salt in a food processor or blender. Place in a glass or ceramic bowl, stir in the lemon juice, and let stand in the refrigerator for 1 hour to blend the flavors.

While the sauce is standing, cook the greens: Fill a large soup pot or stock pot with water and bring to a boil. While the water is heating, use a sharp knife to cut the tough stems from the collards or kale, and then shred the leaves by bunching together and slicing finely. Dump the shredded greens into the boiling water, plunging with a wooden spoon or a ladel to make sure all the greens are submerged. Boil for 3 minutes, then remove pot from heat and drain the greens into a colander to remove as much water as possible. In a large frying pan or wok, heat the oil (or bacon fat) over medium-high heat and then add the drained greens. Be careful, as they might spatter. Gently saute the greens until crisp-tender. Remove from heat and serve immediately, spooning the Cayenne-Lemon Sauce on top to taste. You can store leftover sauce in an airtight container in your fridge for a few days, and add it to other dishes - it's great on fish and seafood, or turn it into a marinade or grilling sauce for fish and poultry by adding some olive oil.

Zestfully yours,

Thursday, September 4, 2008

Best-Selling Sauces & Products for August 2008

We've spent most of the week re-stocking after the Labor Day holiday, but I finally had a chance to compile the statistics to see which were the Top Ten Best-Selling Sauces & Products for August. Here's the list, with a new #1 best-seller:

1. Walkerswood Traditional Jamaican Jerk Seasoning, a perennial best-selling jerk product from Jamaica that's intensely fragrant, flavorful and fiery

2. Matouk's Calypso Hot Sauce, made in Trinidad & Tobago from aged scotch bonnet peppers and other tropical ingredients

3. Matouk's Flambeau Hot Sauce, probably the hottest hot sauce available that isn't "spiked" with capsaicin extract -- and it tastes good, too!

4. Matouk's West Indian Hot Sauce, featuring Matouk's signature aged scotch bonnet peppers plus papaya for a hint of sunny sweetness

5. Buderim Ginger Bears, a grown-up gummy candy made with real Australian ginger

6. Dave's Ultimate Insanity Sauce, truly insanely hot and one of the hottest hot sauces available, thanks to a hefty dose of capsaicin extract -- use with extreme caution!

7. Capsicana Zing Sauce, a North Carolina favorite that delivers zesty spiciness without painful fire, with a touch of sweetness and tang

8. Carolina Swamp Sauce, a unique gourmet marinade and grilling sauce inspired by Caribbean flavors -- great on meat, poultry, shrimp, seafood and even veggies!

9. Wells Hog Heaven BBQ Sauce, an authentic eastern NC vinegar based barbecue sauce full of tangy, spicy flavor and NO tomatoes

10. Lawyer's Breath Hot Sauce, a garlicky hot sauce that's perfect for spicing up all your culinary proceedings

We'll soon be updating all the product-specific best-seller lists on the Carolina Sauce Company site, and posting the highlights here, so stay tuned....

Zestfully yours,

Wednesday, September 3, 2008

Melinda's Jalapeno Sauce: Now All-Natural!

Newsflash: The folks who make the tasty and popular Melinda's Hot Sauces from Costa Rica have reformulated Melinda's Jalapeno Sauce to make it an all-natural product! Gone are the artificial colors that gave the old hot sauce its bright green color (see photo on left; new photo of the reformulated sauce is coming soon). The new recipe has no artificial ingredients and no colors added -- in fact, the ONLY ingredients are fresh jalapeno peppers, vinegar and salt -- and delivers true jalapeno flavor, fire and tang for pure peppery pleasure. The color of Melinda's Jalapeno Hot Sauce is now a deeper, darker green, just like the skin of a fresh green jalapeno pepper, but they've kept the same pleasantly mild heat level to ensure that this food-friendly hot sauce doesn't overpower the original flavor of your food. The obvious use of Melinda's Jalapeno Sauce is on Mexican and Tex-Mex dishes, but it will also enhance any type of food that could use a little kick, including burgers, grilled fare, seafood, and even eggs and other breakfast dishes. If you want to treat yourself to some good, all-natural, preservative-free hot sauce, you can order Melinda's Jalapeno Sauce from the Carolina Sauce Company for only $3.75 a bottle!

Zestfully yours,

Tuesday, September 2, 2008

Wahoo Willies: Saying Goodbye to Two Sauces

Newsflash: Today I learned that Wahoo Willie's sauces are being phased out, beginning with the tropically refreshing Mango Vinaigrette, and the spicy/creamy Carribean Ranch Dressing. I was saddened by this news, as both of these dressings are wonderfully delicious and versatile, adding gourmet flair to tossed and prepared salads, seafood and veggie dishes, and grilled foods. Developed by the owner of the popular Wahoo Willie's seafood restaurant in Wrightsville Beach, North Carolina, these dressings developed quite a following among tourists and natives who frequented the restaurant (and also among Carolina Sauce customers), and they will be sorely missed.

The Carolina Sauce Company has limited quantities of these two dressings left in stock, so make sure you don't delay if you want a bottle or two, because once our stock is sold out, they'll be gone for good! If you miss out, don't despair: we still have quite a selection of other unique, unusual and delicious dressings for you to enjoy -- and we continue to search out and evaluate potential new products to titillate your tastebuds. Keep checking this blog for new product announcements later this month!

Zestfully yours,

PS: The good news is that we can still get Wahoo Willie's award-winning Jamaican Wing Sauce, a thick, robust and fiery sauce for chicken wings that also works well as a finishing or dipping sauce, crockpot sauce, and recipe ingredient.

Monday, September 1, 2008

Dem Bonz Fall-Off-The-Bone Ribs

This recipe comes to us from the creator of Dem Bonz Barbecue Sauce, a thick, sweet & tangy tomato-based BBQ sauce with a touch of spice that's wonderful on ribs, and also on beef brisket. This recipe takes several hours of cooking time on your grill, but it's definitely worth the wait!

Rack of ribs (babyback or St. Louis Style)
Your favorite dry rub (Gloria's Note: I like to use Pig Pen's original Seasoning)
1 bottle of Dem Bonz Barbecue Sauce
A clean spray bottle filled with apple juice

Remove the tough membrane on the back of the ribs. Coat the ribs with your favorite rub and let stand for at least 30 minutes until they start to sweat. For those in a hurry, please be patient and allow the time for the spice to penetrate - it's that important. What's crazy is they really do sweat. While the ribs are standing, get your fire up to about 275 degrees and keep it there for the entire cooking process. Place your ribs on the grill rack bone side down for the first hour and spray with apple juice just to keep the ribs moist. Then turn and cook for another hour and again spray with apple juice. Cook an additional 30 minutes and you will start to notice the beautiful color. Lift one side of the ribs and you should now see the meat wanting to pull from the bone. Now your ribs just need Dem Bonz brushed on liberally for the last 15 minutes until the sauce has caramelized. Remove the ribs from the grill and let your ribs stand for 10 minutes before serving. I bet you just might be eating the best ribs ever. Happy grilling!

Zestfully yours,