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Barbecue Sauce

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FOOD
June 30, 2016
Yields about 21/2 cups 1/2 cup apple cider vinegar 1/2 cup apple juice 1 cup ketchup 1/4 cup light brown sugar 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chile powder Cayenne pepper and hot sauce to taste Tomato paste (optional) 1. In a sauce pan, combine all the ingredients, stir well, and heat over a low to medium-low flame. 2. When the sauce reaches a low boil, shut off the flame, and pour the sauce into a jar. Seal, and let sit until it cools off a bit. The sauce can be refrigerated if you won't be using it immediately.
NEWS
February 14, 1999 | By Scott Fallon, INQUIRER SUBURBAN STAFF
MMMMMmmmmm! Gotta love that barbecue! Local artist Bill Levers does. A painting he made of a stoic Indian chief will appear on the label of thousands of jars of "Old Dakota Barbecue Sauce," a product from Britain set to hit grocery store shelves in Europe and Australia by April. Not only will his painting be on the jar, but so will his name and endorsement of the product: "BAR-B-Q Sauce Suggested By Bill Levers, Western Artist. " Now, Levers may not technically be a "Western Artist," - he grew up in Southwest Philadelphia and has lived for 22 years in Washington Township, but he has taken plenty of vacations in the Dakotas and has taken hundreds of photographs of Western landscapes, which he plans to eventually reproduce in paintings.
BUSINESS
April 12, 1998 | By Bob Fernandez, INQUIRER STAFF WRITER
Pickles may not be glamorous, but they're what Bob Bernstock has to work with. "We will start with the humble cucumber and only when the cucumber has reached its full potential will we even look at other possibilities," he says with aplomb. Bernstock, a former Campbell Soup top executive, has a new assignment. He's running Vlasic Foods International Inc., a good-sized food company spun off by Campbell Soup in late March. In addition to Vlasic pickles, the nation's best-selling brand, and popular Swanson frozen dinners, the company contains this mish-mash of less attractive businesses: a Midwest barbecue sauce called Open Pit, an Argentina beef processor, a German gourmet food distributor, and a network of high-cost mushroom farms.
FOOD
August 25, 1991 | By Andrew Schloss, Special to the Inquirer
The most democratic religion in America has no chapel. Its altar is a glowing bed of briquettes and its priesthood an army of aproned suburbanites brandishing spatulas and bulb basters. Its rituals follow a pattern that has not changed for generations. From marination through the whitening of the first ash to the ceremonial flipping of the last burger, Americans are fanatical about their barbecue. Even this summer's widespread media reports linking outdoor grilling to carcinogenic nitrosamines have not dampened the fire.
ENTERTAINMENT
March 8, 2012
Company description: (Bacon-Cheddar BBQ) A 5.5-ounce, flame-broiled premium ground chuck patty topped with two slices of melted cheddar cheese, three slices of naturally smoked hardwood bacon, fresh-cut romaine lettuce, red onions, ripe tomatoes, creamy mayonnaise and BBQ sauce on an artisan-style bun. Limited time only. Chain: Burger King. Calories: 820, with 56 grams fat, 135 mgs cholesterol, 1,800 mgs salt. Location: The Gallery Food Court (9th and Market)
FOOD
July 23, 1986 | By BARBARA GIBBONS, Special to the Daily News
If you've had it with hamburgers and you're unmoved by meat loaf, here's a Slim Gourmet alternative. Turn extra-lean ground beef into an all-meat "pizza. " Despite its saucy Italian flavor and top layer of melting mozzarella cheese, this oven-easy main course is calorie shy - only 200 per serving. For this simple hamburger dish, you'll want extra-lean beef round, not chuck or fatty hamburger meat. Have the meat trimmed of fat and ground to order - that way you leave the extra fat on the butcher-shop floor.
FOOD
April 30, 1997 | by Aliza Green, For the Daily News
Yo, Chefs! I am a crab lover: hardshell, softshell, no shell, male, female. I have made several dishes with crab and would like to try more. Can you help me find one? Marcia Sheppard Philadelphia Dear Marcia, Here's a wonderful recipe for grilled softshell crabs in a sage barbecue sauce, from chef Zachary Conover of Philadelphia Fish & Co. He serves the dish in great quantities during softshell season. Do not be afraid of cleaning softshell crabs. It is actually very easy.
FOOD
June 30, 2016
Makes 3-5 servings One three-bone uncut rack of beef short ribs from the plate section of the rib cage, weighing 31/2 to 4 pounds (see note) Light olive oil (not virgin) 2 tablespoons kosher salt 2 tablespoons freshly cracked black pepper 1 can beef broth 3 tablespoons Worcestershire sauce Barbecue sauce (optional) 1. The night before you intend to smoke the ribs, place your wood chunks in water to soak until you need them. 2. Also the night before, rub the rack of ribs all over with a light coating of olive oil. Generously sprinkle the salt and pepper over the ribs, being sure to hit all sides.
FOOD
March 1, 2012
The albondigas dish at La Calaca Feliz - the new Mexican spot from Cantina Feliz chef Tim Spinner - might be just meatballs on a plate, but they aren't simple. Beef is mixed with herbs, stuffed with a nugget of Oaxaca cheese, breaded, skewered and grilled. And that's before they are coated with the deep, smoky-sweet ancho-berry barbecue sauce (cooked with cherries and cranberries) that is good enough to bottle. Other menu highlights include the masa flatbread "tlayudas," the popcorn-caramel-brownie sundae, and the fact that while not advertised, virtually everything on this menu is gluten-free.
ENTERTAINMENT
October 9, 1998 | By Gerald Etter, INQUIRER FOOD EDITOR
Even before you're seated at Rib-It, on Grant Avenue and Roosevelt Boulevard, the smoky aroma of barbecue begins tantalizing the senses, while the sound of many mouths gnawing on ribs plays like harmony to lively chatter. This is one of several Rib-Its, which, like the others - Cherry Hill, Turnersville, Media and Camp Hill - is owned by U.S. Restaurants, a Blue Bell-based business that operates a number of food franchises, including some Burger Kings. And like the others, it's a place for rolled-up sleeves, where fingers become acceptable dining tools and often work better than the knives and forks that come wrapped in thick paper napkins.
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REAL_ESTATE
July 18, 2016 | By Alan J. Heavens, REAL ESTATE WRITER
I no longer have a deck, but the memories of how needy those structures could be over the long haul linger. I remember being so busy during the spring and summer one year that I waited until late October to wash and waterproof the deck. It was a warm spell, and I coated it by the light of the full moon at 5 a.m. Be that as it may, here are some tips to better deck care, courtesy of Trex, which manufacturers decking: Nail pops and splintering are common occurrences with any type of wood deck, especially after a winter of fluctuating temperatures and precipitation.
FOOD
June 30, 2016
Yields about 21/2 cups 1/2 cup apple cider vinegar 1/2 cup apple juice 1 cup ketchup 1/4 cup light brown sugar 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chile powder Cayenne pepper and hot sauce to taste Tomato paste (optional) 1. In a sauce pan, combine all the ingredients, stir well, and heat over a low to medium-low flame. 2. When the sauce reaches a low boil, shut off the flame, and pour the sauce into a jar. Seal, and let sit until it cools off a bit. The sauce can be refrigerated if you won't be using it immediately.
FOOD
June 30, 2016
Makes 3-5 servings One three-bone uncut rack of beef short ribs from the plate section of the rib cage, weighing 31/2 to 4 pounds (see note) Light olive oil (not virgin) 2 tablespoons kosher salt 2 tablespoons freshly cracked black pepper 1 can beef broth 3 tablespoons Worcestershire sauce Barbecue sauce (optional) 1. The night before you intend to smoke the ribs, place your wood chunks in water to soak until you need them. 2. Also the night before, rub the rack of ribs all over with a light coating of olive oil. Generously sprinkle the salt and pepper over the ribs, being sure to hit all sides.
FOOD
February 19, 2016
Makes 2 cups 2 cups ketchup 3 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar 2 tablespoons hard cider 2 tablespoons Pilsner beer 2 tablespoons dark brown sugar 2 teaspoons Coleman's dry mustard powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1. In a large nonreactive saucepan, combine all the ingredients, bring to a simmer and cook, whisking occasionally,...
FOOD
August 14, 2015 | Samantha Melamed
Local hot sauce goes national Yong Chi, owner of Giwa, the Korean fast-casual favorite, is going national with his Yong's Korean Hot Sauce, a variation on the traditional bibimbap topper, made with red pepper, sesame oil, vinegar, and tamari. "A lot of hot sauce only brings heat. This is tangy, spicy and sweet. 'Deliciously Spicy' is our tagline," he said. It is selling at Whole Foods across the Mid-Atlantic and in more than 100 Kroger stores, and there are plans to roll out a Korean barbecue sauce in September.
NEWS
June 13, 2014 | BY PHILLIE PHOODIE, For the DAILY NEWS
WHEN the 2012 Phillies season ended, the Ol' Phoodista thought he'd seen the last of a Citizens Bank Park concession stand (journalistically speaking, that is). But earlier this spring, word got back to me here at Phoodphair, my palatial estate on the banks of Pennypack Creek, that the Phillies were introducing a slew of new dishes to the CBP menu. And, like the old fire horse who still wants to chase blazes at the sound of the alarm, I knew I had no choice but to enter the Phillie Phoodie phray one more time.
NEWS
September 20, 2013
What you'll find: Their motto is "globally inspired gourmet comfort food. " Their menu is basically pork, pork and more pork, with the perk that it's hormone-free and organically pastured, from Leidy's, in Souderton. Come hungry: This is no place for dieters. And better get the stain-stick ready. Sandwiches come heaping, dripping and greasy - in the best possible way. The details: The Western is smoked pork, sharp cheddar cheese, thick-cut bacon and barbecue sauce ($9); Penguin's Pub is smoked pork, provolone, sautéed onions and jalapeño relish ($9)
ENTERTAINMENT
June 20, 2013
THIS IS Carol Purfield's easy way to feed a crowd. She often serves this with homemade brioche rolls, but any kind of good "sopping" bread will do. She also saves the leftover stock to make black-bean soup later in the week. PULLED PORK IN A CROCK-POT 1 pork shoulder (8 to 12 pounds) 7 garlic cloves Dry rub mix: 2 tablespoons each of chili powder, salt, sugar, pepper, garlic powder 2 large onions, sliced 1/2 cup cider vinegar 1/4 cup water Large dash Worcestershire sauce 1 bottle of your favorite barbecue sauce Salt and pepper to taste Make slits all over the pork shoulder; insert garlic cloves.
FOOD
December 28, 2012 | By Michael Klein, Philly.com
Food marketers can toil in the trenches for years before cinching the kind of deal that basically fell into Rich Landau and Kate Jacoby's laps. The food/housewares giant Williams-Sonoma has three sauces branded with the name Vedge, the couple's upscale vegan restaurant in Center City. They are to go on sale this week ($14.95) at more than 150 stores in the United States and the Middle East, and starting Jan. 17 on its website. The arrangement began simply. In the spring, a Williams-Sonoma executive visiting Philadelphia had a good meal at Vedge and called, said Shannon Gomes, a Williams-Sonoma spokeswoman.
NEWS
October 31, 2012 | By Bonnie S. Benwick, Washington Post
If you've been without power at home, you'll soon be making decisions about what to pitch from your refrigerator and freezer. Here are some tips: A fully packed, free-standing freezer that has remained closed will stay at acceptably cold temperatures for two to four days. The following partially defrosted foods may be safe to eat/refreeze if they still contain ice crystals or have been kept below 40 degrees: beef, veal, lamb, pork, ground meat, casseroles, soups and stews, hard cheeses, juices, flours, nuts, packaged waffles and pancakes, frozen meals/convenience foods.
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