Tuesday, May 5, 2009

Olio & Spices BBQ

img_2819I was Queen of the BBQ when I brought Olio & Spices to a friend’s house on one of the first days of spring.  Barbeque Figs went wonderfully with grilled chicken legs.  picture-6The hickory smoke with the sweetness of the fruit added intense depth to the dark meat.    Red Wine Onion was a punchy addition to the mahi mahi burgers my buddy had grilled up.  Made with chopped onions and cabernet, it was tangy addition. picture-5

The sauces have no artificial flavors or ingredients and no preservatives.  I can’t count their ingredients of my two hands.  Beyond sauce, the jars, actually called “more than a sauce”, can be used as marinades, dips or glazes as well.


I also brought over a grilling rub, packed with cumin and paprika, which we used on super thin steaks.  img_2835


After tasting the steaks, I decided this blend would be perfect for hearty beef tacos and three-bean stew as well as adding a hint to brownies.  I’ll bring those to the next BBQ.

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