Macaroni and cheese. Hot cheese dips and sauces. Creamy baked vegetable or seafood dishes. Pasta with white sauce. These are a few of the places béchamel sauces can take you. Béchamel is one of five mother sauces from which many other hot (or cooked) sauces are built. It’s ideal for improving pasta, vegetables and fish. We’ll lay out the basic recipe for making béchamel and where to go from there.
This pork chop is stuffed with bourbon soaked cherries and raisins, toasted walnuts, fresh sage and cornbread. It’s perfectly suited for Autumn, and for keeping your grill active during the holiday season.
All Things Barbecue’s staff chef, Tom Jackson, shows you how to trim St. Louis Style Spare Ribs and walks you through the process of smoking, wrapping and saucing them. We smoked these ribs on a Yoder Smokers YS640 Pellet Smoker and used R Butts R Smokin’ Butt Kick’n Chicken and Ozark Heat rubs 50/50. We then sauced them with a 50/50 blend of a sweer BBQ sauce and Firebug Grill’n Sauce Hot.