If you have been to Couponers United coupon classes, you know how much I love Country Bob’s Sauce. I wrote to them a few years ago letting them know how much we love them and they sent coupons for free sauce. Since the, I have kept a nice stockpile in the pantry of their sauces. We use it on chicken, pork, burgers, appetizers, and even our soups! My husband is a HUGE fan of our smoker – that’s what we use all weekend! And Country Bob’s sauce is a main ingredient to all of his smoked meats.
Country Bob’s Sauce is offering one lucky reader TWO bottles of Country Bob’s Sauce!
1) Leave a comment with your favorite BBQ dish. It can be a main dish, appetizer, side item, etc.
Below is my all-time favorite Country Bob’s Recipe- There are quite a few great recipes on his site:
For the Marinade:
1 cup (8fl oz/250 ml) cider vinegar
2 tablespoons vegetable oil
2 tablespoons Country Bob’s All Purpose Sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon Tabasco Sauce(hot red pepper)
4 lb chicken wings (about 24)
For the Blue Cheese sauce:
2/3 cup (5fl oz/160 ml) sour cream
1/2 cup (4fl oz/124 ml) mayonnaise
1 large clove garlic, minced
2 teaspoons Country Bob’s All Purpose Sauce
1 cup (4fl oz/125 g) crumbled blue cheese
freshly ground pepper
2 tablespoons, more or less, milk
Recipe Method :
To make the marinade, in a small bowl stir together the vinegar, oil, Country Bob’s All Purpose Sauce, chili powder, red pepper flakes, salt, pepper and Tabasco sauce. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently, to distribute the marinade. Set in a large bowl and refrigerate for several hours, turning and massaging the bag occasionally.To make the blue cheese sauce, in a small bowl whisk together the sour cream, mayonnaise, garlic, Country Bob’s All Purpose Sauce and blue cheese. Season to taste with salt and pepper. Add enough milk to make a sauce with the consistency of pancake batter. Cover and refrigerate.
Prepare a fire in the grill. Remove the wings from the marinade and pat them dry with absorbent paper towels; reserve the marinade. Arrange the wings on the grid. Grill, turning frequently and brushing with the reserved marinade, until cooked through, 25-30 minutes. Serve with the dipping sauce and celery sticks.
ONE WINNER WILL BE RANDOMLY CHOSEN on Monday!