PO-TA-TO!

With the rain falling and the sky darkened in a rather ominous shade of gray, it's time to get in the kitchen! Well, sure...this could be the big one and you're gonna want something to tide you over. It's the perfect weather for a comforting batch of soulful potatoes!

Take fist size potatoes of your choice, cut in half lengthwise and turn each half cut-side down. Now cut into three wedges each. Repeat process for the amount of potatoes of your choosing. Place wedges in a bowl and add a generous douse of Bobi-Q's Rub-You-the-Right-Way dry rub. Add a a tablespoon of dried pepper flakes and two tablespoons of red wine vinegar with equal parts of Worcestershire sauce and Olive oil. Toss and spread seasoned wedges onto a baking dish of your choice. They just need to be in a single layer. Bake at 425 degrees for about 25 minutes. Toss one time during baking process and sprinkle more olive oil if needed.

Serve these belly busters with a cup of Bobi-Q's Original recipe for dipping and a cold lager for maximum enjoyment. (Great with burgers or fried chicken. )

Fall-O-Flavor!

The pumpkins are out and the morning dew has turned to frost, must mean that it's time for our Spirit Ale Sauce to begin brewin'!

A tangy base of our Saucy Wench label combined with a 12 oz. bottle of your favorite amber ale cooked low and slow while it thickens, will create the perfect fall feeding frenzy in your house! Best over a medium-lean pork cut and served with freshly shredded green cabbage tossed in a three-part vinegar to one-part sugar solution with a pinch of black pepper. Serve the cabbage chilled and the sauce hot!

Get ready for an explosion of flavor that will rival the beauty of the season!

Working with a new chile pepper in a variety of applications for our 'Mutha Lova' label. The result is a well-balanced flavor that seems to coil in the back of the sauce and quickly strikes with a flash of heat before it moves on. This allows some pallets to take a dip in the deep end without drowning, while others my just get their juices flowing and comeback for more.

Our Current List of Products

OUR SUCCULENT SAUCES SO FAR:

• Southern Belle (Sweet and mild)
• Sour Puss (Vinegar-based Sauce)
• Original Flavor- Pending Branding
• Saucy Wench (A notch above the traditional with a hint of bitch)
• Mutha Luva! (You’d better ‘cause she ain’t for the faint of heart!)
• Maidenhead (Seafood Sauce from Dungeness to Chinook, this one does them all)
• Bob-A-Lou Bobi-Q (Polynesian Style Sauce)

DRY RUBS WE HAVE PERFECTED:

• Rub You the Right Way - (Traditional All-Purpose Dry Rub)
• Rub You All Night - (Spicy Dry Rub)
• Rug Burn (Stings a little)

Stay tuned to see what we come up with next. If you have any naming suggestions for our original flavor, please comment to let us know and if we use it you will receive a free gift pack of your choice and a free bottle per year of your favorite flavor for up to ten years.

What's in the kitchen today

Today we are creating a new flavor sauce, and I'm thinking of naming her 'sour-puss.' It's got more tang than any of our other sauces; for those of you that do a brown sugar brine or great for pork--the sweet meat. She's a stout and hearty sauce with just enough attitude to make you take notice.

I've paired her with a rack of pork spare ribs that I have slow cooked in a rice-vinegar brine, drained them and coateded them with one of our signature dry rubs--the "soft touch." I placed some presoaked mesquite and hickory chips in some foil and placed them in the roasting pan then covered it all and reduced to heat to cook for five hours. Now we are removing the wood chips and turning up the heat to create a nice crust on those ribs as we start to coat them with layer upon delicious layer of the tangy "Sour-Puss" sauce. The combination of the sweetness in the meat and the hearty flavors from the Bobi-Q sauce has created another famous flavor explosion of deliciousness!

For any of this or some of our other special flavors go to,
http://www.bobi-q.com/