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♦ WEDNESDAY, OCTOBER 11, 2006 6B Jg ' IhL 1 Sift'" . Adds spark to fj au\j pp f end-of-season ISnKIj Py I)£ cookouts 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’! Faith and Love Tours Travel-Fall Tours, Call: 478-472-8081 or 478-235-0509 Pigeon Forge, IN Leaf/Apple Pk' n Farm Branson, Nashville, '' I r Vi,7 l ASE MASTER MECHANIC r ; < •Air Conditioning Repair •Engine Repair •Tune Ups, Belts & Hoses L id ■ILLMBWEB,JK. me—tthPnw <470 W •»» 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 1 1 / *j 1 'Tfm i’ll ; rj j rj “ijM I 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 « «#> ..men* * ee*rege erwt rowdies msk ptaficetss. wnnoMHuwws .00039039. vA f /* * ».! A £-JSOWL i > JNviV^ 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 mhurfes* for amtg $17.50 per month until Che year amt Mr $34.99 after that) compare with $39.99 plans with other cim rlers. *^2s, G//y /ft 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