Every Day with Rachel Ray Covers Grilling
Posted Jun 10, 2010
Summer is in full swing and Every Day with Rachael Ray has their June/July 2010 Grilling Issue out. And it is a big ole frothy chilled glass of SPECTACULAR! Every Day with Rachel Ray covers grilling to perfection.
Even if you don’t get a subscription to Every Day with Rachael Ray, I recommend you go out and at least buy this issue. So why am I pontificating about it? All I can say is, the recipes are rockin’! I especially like the Talk section on pages 17-20. EDWRR asks its readers to give up some of their best grilling secrets. Some of the marinades listed on page 17 are worth their weight in gold.
But wait, there’s more!
Of course, summer is the time when we honor BBQ. If you are interested in the history behind BBQ check out the article from our email archive. Or if you're getting hungry, then keep reading…
This issue of EDWRR asks you what your BBQ capital is on page 42. I don’t know why every article I see on the subject thinks this, but apparently the main stream media thinks the dominant sauce in Alabama is a mayo based white sauce. I can tell you first hand that this is not true. While it is offered on some of the tables here, Alabama is more of a tomato based-tangy red sauce state, closer to what you would find in Memphis if you are not a dry rub fan. However, if you’ve never had the white sauce before, it rocks on smoky BBQ chicken or turkey. Some people like it on pork, but personally I think it overpowers pork.
Here’s a recipe for "Alabama" white BBQ Sauce, if you might like to try it...
- 3 cups mayo
- 1 cup fresh lemon juice
- ½ cup sugar
- ½ cup apple cider vinegar (IMO white vinegar makes it taste too sharp)
- ½ cup Worcestershire sauce
- 1 tsp salt (some recipes call for 2 tsp)
- 1 tbsp black pepper (freshly ground is better)
- Pinch of cayenne pepper
For the lighter version, check out the Cooking Light recipe here.