Wishing you a wonderful weekend and a barbecuing summer, we are extending our red chile and class discounts through Memorial Day.  Each red chile is discounted 25% and the Barbecuing Class on June 4 is discounted 10%.

As the Virus is becoming more controlled, we feel you might wish to get out and start cooking with fun folks.  We always have a very great time!

Really yummy corn on the cob has arrived and it is so easy and the very best--to just shuck it and grill it just as is with no oil, butter...nothing!  Then either butter it or squeeze a squish of lime juice and a sprinkle or caribe or your favorite chile.  We had some amazingly great grilled corn we got from the super market last night with a Gordon's Rub on pork shoulder steaks.  Totally delicious--try it!   

And, for your cooking pleasure--I am including my very favorite barbecue sauce which keeps quite well refrigerated as long as you have it. 

JANE'S BEST BARBECUE SAUCE

This is my all-time favorite Barbecue sauce. It will keep almost forever and is the best on Barbecued Pork Ribs and Chicken.

Yield: approximately 1 ½ cups

2 Tablespoons bacon drippings or butter

1 medium sized onion, finely chopped

1 clove garlic, minced

12-ounce bottle ketchup

6 Tablespoons Worcestershire sauce

2 Tablespoons cider vinegar

¼ cup dry white wine

1 teaspoon dark brown sugar, packed

1 to 2 Tablespoons pure ground hot red chile, or to taste

1 to 2 Tablespoons pure ground mild red chile or to taste

¼ teaspoon pequin or cayenne pepper

¾ teaspoon ground cumin

¼ teaspoon ground coriander seed

1 teaspoon liquid smoke

1. Melt the bacon drippings in a two quart saucepan over medium heat, then add the onion and garlic and sauté until the onion is transparent.

1. Add the remaining ingredients through the liquid smoke, reduce heat to low, and simmer, uncovered for 15 minutes, stirring occasionally. Set the sauce aside until you are ready to use it.