Barbecue 101

One of our favorite things about summer is daylight until nearly 9 p.m., which we think is nature's way of telling us it's BBQ season. Now is the time to grab some friends, buy plenty of groceries and fresh produce, and move your meal outside. Whether you're a grill master or BBQ newbie, here are a couple easy grilling tips from the legendary BBQ joint The Hickory House, sure to make your next cookout a delicious hit.

1. Make sure the grill you're using is both clean and hot. As long as the grill is the right temperature before you begin cooking, the meat will sear and remain nice and juicy.

2. Marinade your favorite BBQ meats for at least an hour or two. If you're marinading fish, let the filets soak overnight.

3. Seafood is great on the grill. You can throw a meaty or oily piece of fish directly onto the grate, or, if it's a flaky fish, wrap it in tinfoil.

4. For the best ribs and BBQ chicken, heat barbecue sauce in a pot and place the chicken or ribs on the grill. After a few minutes, pour the warm sauce on top and finish cooking the meat to your liking.

5. For delicious grilled corn, soak husks in a bowl full of cold water, a pinch of salt, and a pinch of sugar for two hours. Afterwards, place corn on the grill (with the husk still on) for 15 minutes. Finally, remove the husk and continue grilling for two to three minutes.

Jimmy Nadell’s Honey-Poblano Barbecue Sauce with Jack Daniels™
In a saucepan, sauté:
1 med. onion (diced)
1 med. poblano pepper (diced)
1 lg. clove garlic

Flambé :
1 cup Jack Daniels™ whiskey (into saucepan)

Add to saucepan:
1 28 oz. can of whole, peeled tomatoes
1 cup honey
1 cup brown sugar
1 cup cider vinegar
4 oz tomato paste
½ cup fresh thyme
salt & pepper to taste
Simmer 30 minutes, then blend