Wine Rack Store Blog

Do you ever wonder what makes Texas bbq recipes so…well, Texan? Some believe that Texas has the best barbeque recipes, but what it is that makes them so unique?

Don’t tell George W., but I’m gonna let the cat outta the bag: Texas bbq recipes typically use some type of hot pepper such as jalapeno or hot sauce! That is the secret ingredient (aren’t you surprised it’s so simple!)

Here are delicious bbq sauce instructions that qualifiy as a Texas bbq recipe. You will need:

* 1 cup of tomato sauce,
* 1⁄2 cup of vinegar,
* 1⁄4 cup of Worcestershire sauce,
* 1 cup of brown sugar,
* 2 tablespoons of dry mustard,
* 3 tablespoons of margarine,
* 1 tablespoon of Tabasco sauce,
* 2 crushed garlic cloves,
* 1⁄4 cup of chopped onions,
* salt and pepper to taste, and
* 2 to 3 chopped and de-seeded jalapeno peppers.

1) Sauté the onions in a medium saucepan until the onions are translucent.
2) Add remaining ingredients. Continue cooking
on medium heat until the mixture is smooth.
3) Use this sauce to baste your favorite meat prior to cooking and during cooking!

More tips to a Great Texas Barbeque Sauce:

A few more simple tips to creating hot Texas bbq recipes that will spice up your meal and dazzle your charming cowboy (and cowgirl!) guests:

1) Use any of your favorite barbeque sauces and add jalapeno’s or Tabasco sauce to liven up your bbq sauce.

2) Purchase your favorite barbeque sauce from the grocery store and then add ingredients such as jalapeno peppers or hot sauce.

3) Add one teaspoon of liquid smoke to give your meat that outdoors flavor that many Texas chef’s use.

In Texas, the meat used most corralled for the bbq is beef, brisket is by far the most popular. There's something about taking a tough piece of meat like a beef brisket turned it into a tender delicious masterpiece that excites most Texans. Imagine that, like a cowboy wanting to tame the Wild West!

Now, YA’LL have a fun grillin’ and don’t forget to visit the wine rack for a finger-lickin’ good time!

Labels: 222 Bottle Premium Glass Holder Wine Rack, barbeque, cowboy wine charms, grilled rib-eye recipe, jalapeno, texas bbq, tobasco, wild west

July is official barbeque season at the Wine Rack Store. Sometimes it can be a bit intimidating to try new wines with your grilled masterpiece, and it is all too easy to revert to the fail safe beer and insert your favorite regular wine here. So today, I’d like to offer some suggestions to expand your wine repertoire:

First of all, virtually all red wines go well with hamburgers and hot dogs. If you must play it safe, both Zinfandel and Merlot are good all-around red wine-barbeque pairings. Two economical choices suggestions are 7 Deadly Zins by Michael David Winery, and 2006 Sagelands Merlot. A more daring choice would be a Cabernet Sauvignon, a Pinot Noir, or Cabernet Franc with grilled steak. Try a dry Italian Sangiovese with grilled steak, poultry, or pork. Chianti pairs well with any recipe that calls for lots of barbeque sauce!

White wines pose a bit more of a challenge. Chardonnay typically baulks at barbeque fare, but if you are a die-hard fan do what you must! Gewurztraminer and Riesling both nicely balance anything spicy. How about Airlie Gewurztraminer ? Sauvignon Blanc and Semillon play happily with grilled vegetables and seafood. Your white Pinots (Blanc and Gris) both pair well with grilled steak, poultry, and pork.

Now wait! We can’t leave out a bit of the bubbly! Champagne and Sparkling Wine are great with grilled vegetables and seafood, not to mention that they make ANY meal a special occasion! I am loving Cuvée Jean-Louis, Blanc de Blancs Brut. It is a must have in every special wine rack!

Labels: 222 Bottle Premium Glass Holder Wine Rack, barbeque, wine pairings, wine recommendations, wine suggestions

I love barbeque season because it involves three of my favorite things: warm weather, scrumptious food, and wonderful wine! I must admit I am a bit old school; I use a charcoal grill. It’s the Big Daddy Weber, and I can cook up an entire meal in that gargantuan griller! I enjoy the ritual of such things as preparing a meal, setting the table, and opening a bottle of wine; so, the art of getting the coals just right adds to the joy of process for me. Just before lighting the grill, I peruse my selection of choices in my 222 Bottle Premium Glass Holder Wine Rack to find the perfect compliment to my meal. While the coals are heating things up, I happily chop, skewer, salt and pepper, and rub away at the menu for the evening. Perhaps now and then I have a sip of Cocktail Wine Charmed wine, as a tribute to Julia.

So, without further ado, I’m going to share one of my favorite decadent barbeque experiences:

RIB EYE STEAK WITH BABY RED POTATOES AND ASPARAGUS

2 boneless rib eye steaks, 1 1/2 think
Kosher or Sea Salt and Fresh Cracked Pepper
6-8 small baby red potatoes
Fresh asparagus
Extra Virgin Olive Oil
Aluminum Foil

Prepare grill to high heat
Lightly salt and generously pepper room temperature steaks (fresh pepper only please!).
Rub pototes with oil, salt, and pepper
Lay asparagus on foil, drizzle with oil and sprinkle with salt and pepper, fold to seal

Put potatos on the outside edge of the heat. Let cook for 10 minutes, turning every 5. Add asparagus to grill, also on outside edge. Cook 6 minutes. Add steaks to center of grill. Grill 5 minuets one side, 4 minutes on the other. DO NOT OVER COOK AND RUIN THIS BEAUTIFUL PIECE OF MEAT!! All the while be watching and turning your potatoes and asparagus. Remove meat from grill; allow steaks to rest 5 minutes before serving. While the rib-eyes rest, you may need to return to the Wine Rack to get a second bottle of wine, I usually do. Remove sides when done. Serve and enjoy!

P.S. For an extra sinful treat, sprinkle steaks with bleu cheese a few minutes before done grilling. Yum!

Labels: 222 Bottle Premium Glass Holder Wine Rack, barbeque, bleu cheese, charcoal, cocktail wine charm, grilled rib-eye recipe, weber grill