For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Well... it's the middle of summer and a great time for barbecuing. There are lots of contests and festivals going on in the weeks and months to come. I saw an ad in our local newspaper for a Bikes and BBQ festival that should be fun since I love BBQ and riding my Harley Sportster. One thing I like about Blues, Bikes, and BBQ... is they raise a lot of money for charities.

For instance, the Savannah Bikes and BBQ festival has a poker run that benefits the Susan G. Komen Breast Cancer foundation. And we get to eat BBQ afterwards! Most barbecue contests help promote local charities or the chamber of commerce. Not only are these events great fun, they help other people out at the same time. So... get out and attend the next BBQ festival in your area!

Did you ever notice that Blues and BBQ go hand in hand? Maybe the origin of this "connection" goes back to Beale Street in Memphis - home of the Blues and home to some of the best BBQ restaurants in the world. And don't forget... Kansas city is known for it's Blues, Jazz, and BBQ too. So, at the next BBQ festival in your area, maybe you can ride your bike there or check out everybody else’s bikes and listen to some good blues music.

Here's a great recipe for Brunswick Stew that goes good with BBQ. Try it at your next BBQ cookout. This is a recipe from Spanky's which is a favorite local restaurant here in Savannah. Brunswick Stew originated about an hour south of here near Brunswick Georgia so it is a favorite side dish here in the "low country"...

Brunswick Stew

First the sauce:

In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter then add:

1 3/4 cups Catsup
1/4 cup French's Yellow Mustard
1/4 cup white vinegar

Blend until smooth, then add:

1/2 tablespoon chopped garlic
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper
1/2 oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or 1/2 oz. Tabasco
1/2 tablespoon fresh lemon juice

Blend until smooth, then add:

1/4 cup dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.

Makes approx. 3 1/2 cups of sauce (set aside - to be added later).

Then The Stew:

In a 2 gallon pot, over low heat melt 1/4 lb of butter then add:

3 cups small diced potatoes
1 cup small diced onion
2 14 1/2 oz. cans of chicken broth
1 lb baked chicken (white and dark)8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:

1 8 1/2 oz. can early peas
2 14 1/2 oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce (above)
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
1 14 1/2 oz. can creamed corn

Slow simmer for 2 hours

Yields 1 gallon

For more information on slow smoking competition quality ribs, butts, chicken, and brisket, please visit Bill Anderson's web site at http://www.bbq-book.com

Article Source: EzineArticles.com

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