Smoked Ribs, Spicy Wings, Southern Brisket Oh My!

Smoked Ribs, Spicy Wings, Southern Brisket Oh My!

It’s time to fire up that barbecue! From smoked ribs to spicy wings, traditional southern brisket to grilled salmon, meals from the grill aren’t just tradition, they are a celebration of flavors throughout America.

North Carolinians favor simple, vinegar based barbecues with or without ketchup while South Carolina prefers mustard in their sauce. Florida grillers enjoy the tropical fruit and spicy flavors of the Caribbean while Texans favor their beef briskets spiced with hot sauce, chili powder and garlic. Oklahoman’s add a bit of Worcestershire and pepper to make richer and darker sauces while Californian’s love to add many fresh, seasonal herbs.

Cities certainly can’t be left out. Memphis grillers prefer finger licking good dry rubs while Nashville focus on smoky sauces. St. Louis goes for spicy and sour flavors while Kansas city loves some sweetness from molasses or brown sugar on a nice rack of ribs.

But as fun as these flavors sound, barbecue can also be tricky for those who struggle with acid sensitivity. Barbecue sauces may use ketchup, tomato and vinegar which can trigger more discomfort. Just two caplets of Prelief® can reduce up to 80% of the acid in a cup (equivalent to 2 tablespoons) of sauce and make a BBQ much more enjoyable.

Here in the Northern California wine country, we blend southern and asian flavors in a marinade for tri-tip or, better yet, flank steak. The combination of soy sauce, chili powder and herbs add richness and depth to the flavor. Of course, every meal is also accompanied by grilled veggies (potatoes, zucchini, eggplant, peppers, tomatoes) and even garlic bread seared over the fire. As the sun sets, it’s only natural to bring out our favorite wines, beer and hard ciders.

From our homes to yours, we hope that you will soon enjoy warm summer evenings with your family and friends.

Tzabaco Rancho* Marinade

1/3 cup soy sauce
1/3 cup olive oil
2 medium pressed garlic cloves
1 tbsp dark brown sugar
1 tbsp tomato paste
1 tbsp chili powder – Spice Islands preferred!
fresh chopped parsley, oregano, rosemary or thyme (as desired)

Mix in ingredients in a bowl then immerse and coat meat overnight. Throw on a hot grill and cook to your desired doneness!

*Tzabaco Rancho Vineyards is a small family farm which has produced award winning wines for over 100 years. Please send good wishes to all of the farmers now affected by drought and fires.

Back to blog