Did you know there are more daylight hours during the month of June than in any other month?
That is, of course, if you live in the Northern Hemisphere. If you live in the Southern Hemisphere, get ready for the darkest month of the year.
But we prefer to concentrate on light rather than darkness around here, and with all those long, sunny days ahead…it’s time to barbecue!
I must admit that everything I know about barbecue comes from Steven Raichlen, who has written several books on the subject. “The Barbecue! Bible” is perhaps the most comprehensive barbecue tome out there—comparable in detail and readability to Karen MacNeil’s “The Wine Bible”.
Raichlen also has written a book devoted exclusively to sauces, rubs, marinades, bastes, butters and glazes, as well as a step-by-step “how-to” book on the subject, perfect for barbecue newbies.
Read all three books, and you’ll know everything you’ll ever need to know about barbecue…and a whole lot more.
The go-to beverage at most backyard barbecues is beer. And that makes perfect sense. When the weather is warm to hot, and when the food is hot and perhaps a bit spicy, a nice cold brew can be mighty refreshing.
But if you’re looking for something beyond mere refreshment with your barbecue—a beverage with flavors that complement the flavors of the food—wine can work just fine.
Of course, it needs to be the right kind of wine, or you could end up with a pairing that does neither the wine nor the food any favors.
So, what kind of wine pairs best with barbecue? We’ll explore that intriguing question tomorrow. Meanwhile, start stocking up on oak chips!
