Springtime: bring on the spicy barbecue and wine

Despite snow flurries and frigid temperatures to the contrary, I am confident that springtime is about to break out and that means firing up the trusty old Weber grill for some spicy barbecue treats.

But first, let’s define the term barbecue - which seems to mean different things to different people.

For some, it’s a verb as in: “I’m going to barbecue some hot dogs.” For others, barbecue is a noun and refers to a type of cooked pork or beef (usually rib meat) that is dry-rubbed and/or immersed in various sauces, chopped or pulled and then served on a bun.

I define barbecue as a style of cooking, and you will find just about every kind of food on my grill, including (but not limited to) pork, beef, lamb, fish, vegetables and even fruit.

I am also a “true believer” in using charcoal or wood to cook the animal, vegetable or fruit on my grill. I have used every brand of gas grill – from the most expensive to the most economical -and they all share one fatal flaw: uneven heat distribution.

It’s also a pain in the posterior to try and use smoking woods such as hickory, mesquite or apple on a gas grill, and that’s a problem for me since these woods add a wonderful flavor dimension to barbecue foods.

And okay, I confess, there’s just something compelling and deliciously barbaric about setting charcoal on fire, and then using the coals to sear animal flesh or things that grow. (I’m not sure I want know why this practice is so appealing to me).

So here’s a recipe for my original Barbarian Barbecue sauce that you can use on just about any meat or fish (especially salmon). Of course, I’ll provide you with a few wines that are among my favorites to complete this spicy meal.

Barbarian Barbecue Sauce
Combine a cup of ketchup with half a cup of white vinegar in a cooking pot
Pour a 12-ounce bottle of beer and two ounces of orange juice to the pot
Add a tablespoon each of brown sugar, molasses and Tabasco
Add one teaspoon of dried mustard, Kosher salt and ground black pepper
Bring to a boil and allow to simmer for about 15 minutes until it thickens
Brush the food with the sauce and serve.

[caption id="attachment_550" align="alignleft" width="225"] Barbarian Baby Backs


Here are some excellent wines to sip that are especially good and will help you release your inner Barbarian.

2013 Moulin Gassac Guilheim Rose ($10) From Languedoc-Roussillon, this dry rose is a blend of each grenache, carignan and syrah. This baby is full of strawberry and red fruit flavors with a crisp acidity that makes it a great pairing with barbecue.

Fisher Ridge Syrah ($12)– From Putnam County, Fisher Ridge is the oldest West Virginia winery and does a marvelous job with this fruit forward and lighter styled version of syrah. Excellent balance and bright cherry flavors marry well with barbecue.

2011 Paul Mas Estate Carignan Old Vines ($11) – This red wine from is also from France’s Languedoc region and is produced from vines older than 50 years. With aromas of spice, tea and just a hint of oak, the wine exhibits dark fruit flavors that finish dry and pair well with just about any barbecue dish.

2011 Las Rocas Garnacha ($15) – From the Aragon region of Spain, this grenache is produced from 30 to 50 year old vines which exhibit blackberry, cherry and tea flavors to create a robust and full bodied wine. This would be excellent with grilled baby backs slathered with the aforementioned barbecue sauce.

2011 Avignonesi Vino Nobile di Montepulciano ($32) – Produced from 100 percent sangiovese grapes, this round, rich and full-bodied wine will meld its black cherry and cola flavors exceedingly well with a grilled and barbecue-sauced pork tenderloin.