Grilling at the Queen Mary?

Did you know that a major west coast grilling and barbecuing event is about to happen in Long Beach, California? On May 13 you might want to visit the 6TH Annual West Coast BBQ Classic. It’s not on the deck of the Queen Mary. It’s at the Queen’s Waterfront Events park. If you love grilling and happen to live on the West coast, then you know how it sometimes feels like all the great cueing competitions seem to go east from the great state of Texas. Well here is one for all of us left coastal elite barbecuers and everybody else who are not so snooty as well.

Mark your calendars – May 13, 2017

Here’s the ticket info;
General Admission Value Pack: Includes general admission to West Coast BBQ Classic PLUS a starter pack of FIVE (5) tasting tickets with access to the World Famous Queen Mary. 
$18 Pre-Sale, Ends April 28th
$24 From April 29th through May 13th

VIP Admission Value Pack: Includes general admission to West Coast BBQ Classic AND VIP EARLY ACCESS so you can be among the first to taste the BBQ (10AM-11AM) PLUS a starter pack of FIVE (5) tasting tickets, and access to the World Famous Queen Mary. Available in limited quantities…act now! 
$34 Pre-Sale, Ends April 28th 
$39 From April 29th through May 13th
BBQ Tasting Tickets (NO REFUNDS) – Tasting tickets are valid for all food and beverage with exception of alcohol ( 5 BBQ bucks – $10 )
Children 4 and under have free admission. Parking is $20 per vehicle.

Get more info at the events page;

See ya outdoors!

Foster’s Favorite Piquante Sauce

This is an expressive sauce that is perfect for rotisserie ham or grilled chicken. You can make a larger amount and keep it in the fridge. Simply reheat without boiling and use at any time.

1 Oz flour
2 Oz butter
4 large mushrooms, chopped
1 teaspoon Worcestershire sauce
1 cup of milk
1 bay leaf
1/2 small white onion, chopped
1 teaspoon lemon juice
dash or salt and a dash of pepper to taste

Slowly heat the milk with the bay leaf and the chopped onion just to near boiling. Remove from heat. Let stand in a warm area for at least an half hour. When you are ready to make the rest of the sauce strain the milk into a container.

Melt the butter in a saucepan and fry the mushrooms until they are tender. Blend the flour with the milk and add to the saucepan. Bring slowly to a boil, stirring constantly.

Add salt and pepper to taste. Remove pan from heat and whisk in Worcesterhire sauce and 1 teaspoon of lemon juice. Reheat before you serve but do not boil.