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♦ WEDNESDAY, OCTOBER 11, 2006
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Family Features
an arbecue” is a
|-£word that, when
U uttered, makes
mouths water and keeps
folks tending pits and grills
for hours at a time. But with
little time left for optimal
outdoor cooking this sea
son, how do you turn up the
heat and ensure your next
barbecue is the best of the
bunch?
Although the “world’s
best” barbecue is perhaps
the most feuded-over food
claim, it’s hard not to think
of the South in connection
with best-of-class barbecue.
Southern barbecue, with
its time-burnished, rich tra
dition of cooking meat slow
ly over a wood fire, offers a
distinctive style and unique
flavor. Great pitmen come
from the South, and many
great barbecue showdowns
take place in the South, like
the Jack Daniel’s® World
Championship Invitational
Barbecue Contest held
annually in Lynchburg,
Tennessee. And while the
definition of “best barbe
cue” varies from region
to region, there are a few
standard Southern bar
becue traditions that hold
true throughout the entire
Southern barbecue belt and
beyond.
For one, barbecue in the
South usually means pork,
but there are a few excep
tions; beef is most often the
meat of choice for Texas bar
becue, and mutton is used in
parts of Kentucky.
Another sticking point
for Southern barbecue
is the sauce. Most would
agree that bathing your bar
becue with a perfectly sea
soned, balanced sauce makes
the difference between ho
hum and sublime.
Many sauces contain
ingredients such as molas
ses, brown sugar, toma
to paste, Worcestershire
sauce, cider vinegar, black
pepper, onion, celery, gar
lic, mustard, cayenne pep
per, vegetable oil and salt,
with some variations.
And while there are some
true Southerners that would
take issue with any barbe
cue sauce that’s simply
not their own, there are a
few bottled sauces that can
make your celebration sim
pler while still holding true
to Southern barbecue tradi
tions.
Jack Daniel’s® Barbecue
Sauce, for example, is
a welcomed, Southern guest
at any barbecue just burn
ing to make a good impres
sion.
Whether it’s the sweet
and spicy flavor of Original
No. 7 or the genuine wood
smoked flavoring of Hickory
Brown Sugar, Jack Daniel’s
Barbecue Sauce offers the
flavor of the famous Jack
Daniel’s Whiskey with
just the right amount of
Southern hospitality to
please everyone.
Yet another long-stand
ing tradition at Southern
barbecues are the sides and
accompaniments. Some of
the most popular items used
to complement a traditional
barbecue meal include old
standards such as cole slaw,
baked beans and hush pup
pies.
However, modern-day
Southern cooks are more
willing to welcome a wider
array of accompaniments,
including something as
delightful as bacon-wrapped
barbecued shrimp.
So, light the grill, hum a
few bars of the “Tennessee
Waltz” and get ready to go
out of the season in style
Southern barbecue style,
that is. Try these tempt
ing recipes or visit www.
JackDanielsSauces.com for
ideas on how to inspire your
own barbecue specialty. Let’s
get to eatin’!
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Bacon-Wrapped
Barbecued
Shrimp
1-1/2 cups Jack
Daniel’s® Barbecue
Sauce
1 tablespoon garlic
powder
2 tablespoons
lemon juice
1 pound peeled and
deveined shrimp
1/2 pound
pepper bacon
(or preferred bacon)
Cut bacon slices in half.
Cook bacon partially (should
not be crisp). Prepare grill.
Combine barbecue sauce,
garlic powder and lemon
juice; pour half of mix
ture into separate bowl for
use later. Dip shrimp into
remaining sauce to thor
oughly coat. Wrap each piece
of shrimp with 1/2 piece of
bacon. Place on skewer (leave
small space between pieces).
Brush grill with vegetable
oil, place skewers on hot grill
and baste with remaining
sauce. Grill approximately
4 to 6 minutes. Makes 4
serving.
Country-Style
Ribs
1-1/2 cups Jack
Daniel’s® ' Honey
Smokehouse Barbecue
Sauce, divided
FOOD
1-1/2 cups
Jack Daniel’s
Hickory Brown Sugar
Barbecue Sauce
3 pounds
country ribs
(boneless pork)
1/2 cup water
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Sign up for Wireless
telephone service from
ComSoutli any time
during October, and your
service will be half price*
for the rest of 2006.
Don't Delay!
If you sign up in early October,
you'll get up to 3 months for half
price. If you wait to sign up at
the end of October,
npo _
2^'“'
To sign up, visit any Com South office.
*Fw tustomers onl, * 2-yesf *»*** ***“*
between October 1 anst 51..2006. Mew customer rsxewe « «#>
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1/4 cup soy sauce
1/4 cup honey
Set aside 1/2 cup Honey
Smokehouse barbecue sauce
to use on cooked ribs.
Place ribs in 4-quart
saucepot. Combine remain
ing ingredients and pour
you'll get about
| 2 months for
L half price
so the sooner
0 you sign up,
I the more you
Iw
f save.
HOUSTON DAILY JOURNAL
over ribs. Cover and sim
mer 1 hour or until tender.
While cooking, prepare grill.
Remove ribs from sauce and
discard liquid. Grill 15 min
utes or until browned. Brush
on reserved sauce to finish
ribs. Makes 4 servings
Get 300 anytime minutes mmt
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w 7 A
> Neighbors
1357-D Sam Nunn Blvd.
(Kroger Shoppy Center)
Perry, GA 31089
224-4001 • 9*7-0172
Fax: 987-9932
For customers in Unadttta:
627 3002
Office Hours:
Mon. - Fri. 8:00 am - 6:00 pm
Sat 9:00 am - 1:00 pm