How to use BBQ Sauce plus BBQ and Potluck recipes #SundaySupper with Gallo Family Vineyards

How to use BBQ Sauce plus BBQ and Potluck recipes #SundaySupper with Gallo Family Vineyards

Backyard BBQs Potlucks #SundaySupper

We call it barbecue sauce but most of us use it when we are grilling. Huh? Yes, grilling is different than barbecuing. Think of grilling like stovetop cooking (quick) and barbecuing as oven roasting (slow). We grill skewers of shrimp in mere minutes but the cooktime for ribs or a brisket is measured in hours.

Today Sunday Supper is partnering with Gallo Family Vineyards to celebrate outdoor BBQs and potluck parties. So what better time to learn about how to use barbecue sauce, whether it’s homemade or store-bought? Here are five tips to help improve your outdoor cooking skills:

  1. When to use BBQ Sauce: Barbecue sauce contains sugars that burn at temps above 265 degrees. When grilling, the heat is hotter than that. So rather than let your foods scorch and turn black, brush on the sauce in the last minutes of cooking. If you’re oven roasting ribs, that’s the last 30 minutes. If you are grilling boneless, skinless chicken breasts, that’s the last 10 minutes. The sauce time is even less for Portobello mushrooms that soak up flavors quickly.
  2. How much BBQ sauce to use: Don’t overwhelm the meat with sauce or that’s all eaters will taste. How much to use depends on the size of what’s being grilled. A quarter cup is plenty for pieces of chicken and burgers; shellfish will use less. Spoon or brush the sauce on the pieces in a thin layer to start. You can always add more.
  3. Play it safe with BBQ sauce: Pour the sauce into a bowl before you brush or spoon on your meat. DO NOT dip your brush into the jar and then on to partially cooked meat and then back into the jar. There’s a possibility of contaminating the sauce with potentially hazardous bacteria from the uncooked meat. When you are finished applying the sauce from your bowl, discard what’s left.
  4. Serving extra BBQ sauce: Set out a bowl of extra sauce for those diners who want more, but warm it first. It’s not a good idea to put cold sauce on warm or hot food. Room temperature works, too.
  5. Doctoring BBQ sauce. Making BBQ sauce is a time-consuming effort, especially when there are so many interesting ones on the market. Taste the sauce first. If you want to soften sweetness, add a few squeezes of fresh lemon, lime or orange juice. Want more heat? Chipotle chili powder or cayenne powder will do the trick. Fresh herbs will add an earthy note.

We hope that some of these tricks will help you as you try out this week’s BBQ recipes from the Sunday Supper tastemakers. Not only will you find some interesting and new dishes to make, you’ll also get tips on wines to pair with them. So what goes with BBQ sauce? A fruity Sweet Red plays well with smoky sauces and a Cabernet Sauvignon is equally tasty with a spicy sauce.

Gallo Family Vineyards logo 2015

Needs more tips on backyard BBQs and potlucks? Check out Gallo Family Vineyards’ blog.

Join us tonight at 7 p.m. on Twitter for a live chat about entertaining outdoors. In the meantime, check out today’s recipes, and start your shopping list.

Appetizers:

Main Dishes:

Sides and Salads:

Desserts:

BBQ Helpful Info:

More on Gallo Family Vineyards: Follow them on social media to keep up the latest on their happenings and wines. Here are quick links to the Gallo Family Vineyards social profiles: FacebookTwitterInstagram, and YouTube. The Gallo Family Vineyards website has lots of information on their wines plus wine & food pairings and a handy store locator.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards

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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.
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Posted on

June 14, 2015

5 Comments

  1. Great BBQ Tips and line-up of recipes!

    Reply
  2. Shaina

    I want to make my own BBQ sauce! I love the idea of adding in chipotle cayenne powder.

    Reply

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