Welcome To Case's Column
Let me say a big welcome to all of you for joining me here. I'm going to call these blog meetings Case's Column. I wanted to use "Corner", but that was already taken.
Since 2008, it's been a real privilege to come on here and share some of my life with you, and it's a big world where we live.
In these blogs, I'll just speak whatever is on my mind, but we will be playing within the rules here. I may pick a particular topic, point out an event, or shoot the breeze. I'm a little bit of an essayist at times, so I'll just speak what's on my mind, and I might tell a story or two. Or, I might spew out an opinion or three. There will be some serious moments, some tender, some poignant, but there will also be those moments that you'll just bust out laughing. But, hopefully, everything will be in good fun here. And, of course, there's a place below for your comments and thoughts as we go along here. So feel free to join me for the ride -- I sure as heck hope I'm doing this right and not making any mistakes.
Thanks for taking your time in reading Case's Column. Hopefully, you'll enjoy being entertained by it as much as I've enjoyed putting these writings together. And thanks for the time you spend in City-Data.com, where it's great to be alive!
Regards,
case44
Let me say a big welcome to all of you for joining me here. I'm going to call these blog meetings Case's Column. I wanted to use "Corner", but that was already taken.
Since 2008, it's been a real privilege to come on here and share some of my life with you, and it's a big world where we live.In these blogs, I'll just speak whatever is on my mind, but we will be playing within the rules here. I may pick a particular topic, point out an event, or shoot the breeze. I'm a little bit of an essayist at times, so I'll just speak what's on my mind, and I might tell a story or two. Or, I might spew out an opinion or three. There will be some serious moments, some tender, some poignant, but there will also be those moments that you'll just bust out laughing. But, hopefully, everything will be in good fun here. And, of course, there's a place below for your comments and thoughts as we go along here. So feel free to join me for the ride -- I sure as heck hope I'm doing this right and not making any mistakes.
Thanks for taking your time in reading Case's Column. Hopefully, you'll enjoy being entertained by it as much as I've enjoyed putting these writings together. And thanks for the time you spend in City-Data.com, where it's great to be alive!
Regards,
case44
Case's Recipe File: Texas Barbecue Sauce
Posted 04-29-2012 at 05:24 PM by case44
Well, guys and gals, I'm back on Case's Column, and I want to bring something I haven't yet done in this particular venue. Every now and then, when the time is right, I want to bring you a recipe for some things I've cooked up in my kitchen. Since this is the time of year that people fire up their grills (or barbecue enthusiasts get their smokers in full throttle), I thought this would be a good time to share some of my kitchen prowess with the entire world.
My biggest love of all foods is Texas barbecue. Nothing, and I mean, nothing speaks my home state like smoked beef brisket, pork ribs, smoked sausage, chicken, ham, and even, occasionally, goat. What I'd like to share with you right here is a recipe for a sauce I make from time to time. If you want a real taste of Texas to go with your smoked meats, then give this thing a try. I've posted this in a few places but haven't presented it here in the blogs. So, here it is for you in this space right now.
Take a look.
Case44's Texas Barbecue Sauce
Ingredients:
1 cup ketchup
1/4 cup worcestershire sauce
1/4 cup white vinegar
1/2 cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
Start with the ketchup as your base, then add and mix the other ingredients together in a saucepan. Heat the contents in a pan covered on the stovetop using medium heat for about 7 minutes (please use a cover because this stuff will splatter!), then immediately bring the heat way down. Let the contents sit until splattering stops -- should take 3 to 5 minutes. If you've got jars to store your sauce, use them (I use a mason jar). Refrigerate for 7 to 10 days (it might last a little longer than that, but I wouldn't go too long), or you may freeze until you need it again. Delicious when served fresh, so it's great for any gathering. It will offer the right balance of Texas taste and zing for all smoked meats. You may use it as a marinade or as a great topping for your sandwiches or entrees. I use it for dipping (less mess).
Now you are ready for a barbecue experience that will curl both your hair and your toes. Get ready to dig in.
Happy fooding, and bon appetit!
My biggest love of all foods is Texas barbecue. Nothing, and I mean, nothing speaks my home state like smoked beef brisket, pork ribs, smoked sausage, chicken, ham, and even, occasionally, goat. What I'd like to share with you right here is a recipe for a sauce I make from time to time. If you want a real taste of Texas to go with your smoked meats, then give this thing a try. I've posted this in a few places but haven't presented it here in the blogs. So, here it is for you in this space right now.
Take a look.
Case44's Texas Barbecue Sauce
Ingredients:
1 cup ketchup
1/4 cup worcestershire sauce
1/4 cup white vinegar
1/2 cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
Start with the ketchup as your base, then add and mix the other ingredients together in a saucepan. Heat the contents in a pan covered on the stovetop using medium heat for about 7 minutes (please use a cover because this stuff will splatter!), then immediately bring the heat way down. Let the contents sit until splattering stops -- should take 3 to 5 minutes. If you've got jars to store your sauce, use them (I use a mason jar). Refrigerate for 7 to 10 days (it might last a little longer than that, but I wouldn't go too long), or you may freeze until you need it again. Delicious when served fresh, so it's great for any gathering. It will offer the right balance of Texas taste and zing for all smoked meats. You may use it as a marinade or as a great topping for your sandwiches or entrees. I use it for dipping (less mess).
Now you are ready for a barbecue experience that will curl both your hair and your toes.
Get ready to dig in.Happy fooding, and bon appetit!
Total Comments 1
Comments
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Bring me some!Posted 05-04-2012 at 09:23 AM by malfunction
