{"id":932,"date":"2010-11-06T12:59:20","date_gmt":"2010-11-06T12:59:20","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/wineblog\/uncategorized\/lather-some-love-on-your-bbq-meats\/"},"modified":"2013-04-30T15:21:51","modified_gmt":"2013-04-30T19:21:51","slug":"lather-some-love-on-your-bbq-meats","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/lather-some-love-on-your-bbq-meats\/","title":{"rendered":"Lather some love on your BBQ meats"},"content":{"rendered":"<p align=\"center\"><img decoding=\"async\" alt=\"Lather some love on your BBQ meats\" src=\"\/images\/blog\/2010\/141.jpg\" border=\"0\" \/><\/p>\n<p>&nbsp;<\/p>\n<table style=\"width: 518px; height: 140px;\" border=\"0\" cellspacing=\"1\" cellpadding=\"1\">\n<tbody>\n<tr>\n<td>Just because the summer\u2019s over doesn\u2019t mean that barbecue season has to be too. In fact, you can barbecue well through the fall and even in to the winter months if you\u2019re ok with a few snowflakes accompanying the meal. And no matter what type of meat you\u2019re grilling, barbecue sauce is simply a must, either as a marinade before cooking or on the side for dipping with the meal. And while store-bought sauces will often suffice, it won\u2019t hold a candle to a homemade creation.While most store-bought barbecue sauces are made from a handful of the same ingredients, they often tend to be missing a je ne sais quoi . By adding Jackson Triggs Syrah to the recipe, the tastes are immediately taken up a notch, giving the sauce both a kick and a lingering taste on the palate that simply cannot be denied.<\/td>\n<td><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"\/html\/uploads\/image\/JTsyrah.jpg\" width=\"77\" height=\"250\" \/><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>JACKSON-TRIGGS DELAINE VINEYARD SYRAH 2006<br \/>\n$29.95<\/p>\n<p>Click here for <a href=\"http:\/\/lcbo.com\/lcbo-ear\/lcbo\/product\/details.do?language=EN&amp;itemNumber=86553\">more infromation<\/a>.<\/p>\n<p>Join the Jackson Triggs facebook page for a free tasting. To find out more about Jackson Triggs wines, visit <a href=\"http:\/\/jacksontriggswinery.com\">jacksontriggswinery.com<\/a>.<\/p>\n<p>Please enjoy responsibly.<br \/>\n<strong>Jackson Triggs Syrah BBQ sauce<\/strong><\/p>\n<p>This versatile BBQ sauce pairs well with a variety of meats. Use as a marinade and grill over charcoal for best flavour.<\/p>\n<p>Makes 1 cup<\/p>\n<p>Ingredients:<\/p>\n<p>1 medium onion, diced<br \/>\n1 garlic clove minced<br \/>\n1 tsp vegetable oil<br \/>\n1 tsp ground cumin<br \/>\n1 tsp ground coriander<br \/>\n1 Tbsp sweet paprika<br \/>\n1 Tbsp smoked paprika<br \/>\n\u00bd cup Jackson Triggs Delaine Vineyard Syrah<br \/>\n\u00bd cup ketchup<br \/>\n2 Tbsp worcestershire sauce<br \/>\nPreparation:<\/p>\n<p>1.)\u00a0\u00a0 \u00a0Sweat onions and garlic in a sautee pan with oil<br \/>\n2.)\u00a0\u00a0 \u00a0Add dried spices, cook until spices are lightly toasted and aromatic<br \/>\n3.)\u00a0\u00a0 \u00a0Add remaining ingredients<br \/>\n4.)\u00a0\u00a0 \u00a0Simmer until onions are tender and sauce has a lacquered look to it<br \/>\n5.)\u00a0\u00a0 \u00a0Cool and puree in a blender<br \/>\n6.)\u00a0\u00a0 \u00a0Store in airtight container in fridge, will last up to two weeks<\/p>\n<p>Recipe By Great Estates of Niagara Chef, David Penny<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Just because the summer\u2019s over doesn\u2019t mean that barbecue season has to be too. In fact, you can barbecue well through the fall and even in to the winter months if you\u2019re ok with a few snowflakes accompanying the meal. And no matter what type of meat you\u2019re grilling, barbecue sauce is simply a must, either as a marinade before cooking or on the side for dipping with the meal. And while store-bought sauces will often suffice, it won\u2019t hold a candle to a homemade creation.While most store-bought barbecue sauces are made from a handful of the same ingredients, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[130,248,10],"tags":[],"class_list":["post-932","post","type-post","status-publish","format-standard","hentry","category-wine-bbq","category-bbq-sauce","category-food-wine-pairing"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/932","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=932"}],"version-history":[{"count":2,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/932\/revisions"}],"predecessor-version":[{"id":14546,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/932\/revisions\/14546"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}