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In this week’s episode, we cover the regional flavors of BBQ sauce from the Carolina’s to Texas. Marinade is briefly discussed, as I had great results with a mustard marinade on some spare ribs this week. When we think about the layers of flavor and complexity of barbecue sauce, I think of all the exotic spices we can add, but have you ever thought about adding jalepeno pepper jam? You should, and we have Pam from Pam’s Pepper Jam to talk a little about pepper jam, bbq, Minnesota, and just good ol’ times.
Brian April 26, 2012 at 3:55 pm
Yeah, so I’m a little behind on my listening schedule..
Nice interview with Pam. I am heading over to her site as soon as I finish typing this to see if she ships her jam. If not, I might have to talk you into sending me a jar.
Now off to her site then back to here so I can knock out at least one more before I head home for the day. Keep up the great work Curtis!
~B
Curtis April 26, 2012 at 6:07 pm
Thanks Brian. Yeah, just let me know. I would be happy to send some. I think somewhere on her site it says to email her about shipments. I will ask her though. BTW, her new raspberry jam is pretty dang good. It would be good to cook with or make a BBQ sauce out of it. We’ve just used it on crackers and bread so far…still delicious.
Thanks for feedback,
Curtis
Brian April 27, 2012 at 10:37 am
It appears as if I can order from her site. I figure I will order one of each so that I can decide which ones the family likes best.
Good to know about the raspberry. It is usually a great flavor for bbq sauces. Peach is as well.