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CULINARY THRILL SEEKING: There’s still more to learn about barbecue

A Southern Living cookbook is going to give you some good background, technique and style. Think you know how to barbecue? I don’t care how long you’ve been at it, I’ll bet their new “Ulitimate Book of BBQ: The Complete Year-Round Guide to Grilling & Smoking,” will give you some ideas. Pitmaster Christopher Prieto helped put this book full of recipes, photos and inspiration together.
So barbecue brings out the purists. I’m all into that. But hey, does one have to have the same beans, same one-color glob of slaw every time one fires up the pit?
If your brood fears experimentation, go slow. They probably would not object to potato salad. Soon you can add a colorful grilled peach and avocado salad. Then anything goes when they start appearing with smoky pimento cheese deviled eggs. The combinations are limitless. And if one of these side dishes for some reason doesn’t get rave reviews, there are pages and pages of more ideas. Here are a couple of very easy variations to begin your summer over the fire:
Drizzles for grilled chicken wings:
Cider Vinegar-Brown Butter Honey Drizzle
One half cup butter
One half cup honey
1 tablespoon cider vinegar.
1. Cook butter in a saucepan over medium-high heat 5 minutes or until brown and fragrant. Transfer to a small bowl and cook 5 minutes.
2. cook honey and vinegar in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.
Horseradish-Honey Mustard Drizzle
One half cup honey
2 tablespoons prepared horseradish
2 tablespoons coarse-grained mustard
Cook honey, horseradish and mustard ina small saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.
Cracked Pepper-Rosemary Honey Drizzle
One half cup honey
1 tablespoon cracked blaked pepper
1 three-inch fresh rosemary sprig
Cook honey, two tablespoons water, pepper and rosemary sprig in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated. Discard rosemary.
Chili-Lemon Honey Drizzle
One half cup honey
One half cup bottled chili sauce
2 tablespoons fresh lemon juice
Cook honey, chili sauce and lemon juice over medium heat, stirring often, 2 minutes or until thoroughly heated.