There's still a few openings for our fun, fun Barbecue class this Thursday evening, May 25, at 5 PM.  The class can really get you in the spirit of summer barbecueing fun.  You know you can literally cook an entire meal on the barby   For baked goods, just cover the dish and cook on a moderate heat.  The same with sauces, just place them on a corner of the grill, away from direct heat.

By the way, I do have the class on special at $99.00.  In the class you will learn the role of rubs,  and get several recipes of rubs to use on difference cuts of meat.  Also, featured will be what cuts of meat are best for what type of barbecueing or grilling.  Also, did you know you have a thermometer built into your hand.   You don't always have a meat thermometer handy, yet you always have your hands.  I will tech y ou how to tecll doneness by pressing variou parts of your palm.   

 All of our classe are full participation, so you will actually cook your choice of dish.  

The concept of barbecuing started  either with the Spanish and their barbacoa which implied the meats were cooked on a spit.  Or, with a wealthy South Carolina land owner named Bernard Quayle with the initials BBQ.  In the region, it became popular to go to the BBQ ranch for parties featuring meats cooked outside on huge grills or in pits.

Our June classes promise to be lots of fun.  The Creative and innovative Party Appetizer class is sest for 5PM on June 8 and the ever popular Green Chile Fiesta...just in time to gear up for the Green Chile season is scheduled for June 29 at 5 PM.  (The class features our yummy Green  Chile Appple Pie.)

Here's my favorite  Jane's Best Barbecue Sauce I am featuring tomorrow night!

JANE BUTEL'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 teaspoons 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.