Mimi and I completed our Country Bob cook-off. I’ll let her blog about her meal, but will let you know hers is on the right – the pork kabobs. I chose to cook chicken. We also chose very different applications of the sauce and again I’ll leave hers to her. I took about a 1/2 cup of the country bob sauce, and about a 1/2 bottle of beer, and a good glug of honey, I also added a dash of pineapple juice. I heated the sauce and let it thicken and reduce down and I used it as a marinade and then a sauce for the chicken. Before adding the country bob concoction I salted and pepperd the chicken and rubbed it with a bit of olive oil. I let the chicken marinate for about 45 minutes and then threw it on the grill. The sauce made for a pretty tasty chicken I must admit, though I must also say that I won’t add country bob to my shelf if for no other reason than the second ingredient is high fructose corn syrup and I have eliminated that from my diet. I’d have to describe the sauce as something between A1 and Worsteshire sauce -so you wouldn’t want to use it straight. We enjoyed the contest and as usual thought of totally different and equally viable uses for the sauce. We served this along side a nice spinach salad and some quinoa that Mimi brought me from Colorado.
I had the pleasure of eating both dishes and I have to say…YUMMY! I too hate that it had high fructose corn syrup in it because both dishes were deliciously different and I had seconds