Fall Tasting Preview

Tasting...Tasting! In a short time it seems our Fall calendar has really filled up! We have all of you to thank.  At every event we attend we are constantly asked where our products can be found and our resounding answer is- at one of our retail partners.  We could not do this without all of you and your enthusiastic promotion of our gourmet sauces, mustard and rubs. The following is a list of where you can find us in the coming weeks.  We hope to see you there! 9/28 Harvest Festival-Oliver Winery-Bloomington 11-7 pm 9/28 Earth Fare   12-4-Carmel 11/2 Handmade Indiana-Indiana State Museum-Indianapolis 11/13-17 Junior League Holiday Mart-Indianapolis Visit our website for more events, recipes and retail locations HERE

Best Boy Ribs

Best Boy Ribs

5 T. of Best Boy Ancho seasoning rub

   8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)

   ½ cup beer

   1 cup Best Boy Adobo BBQ sauce plus more

   Preheat oven to 350°. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs and work lightly onto the ribs. Wrap racks individually and divide between 2 baking sheets.

   Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.

   Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add beer to rib juices. Whisk in barbecue sauce to blend.

   Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional Best Boy barbecue sauce.

Chocolate Root Beer Cake

Oh how I LOVE a great chocolate cake! Not just any cake will do. It must be from scratch.  Real icing with a moist, spongy base.  I am not always so picky but when I can make the real thing~ I do!

Now you will notice I do not use one of our gourmet hot fudge sauces in this recipe.  You can, in the frosting, and I would suggest our Rich Dark Chocolate variety.  It would be just perfect in this.

Chocolate Root Beer Cake

(Adapted from Bean Town)

For the Cake

2 cups root beer (not diet)

1 cup dark cocoa powder

1/2 cup (1 stick) unsalted butter, cubed

1 1/4 cup granulated sugar

1/2 cup packed brown sugar

2 cups flour

1 1/4 tsp baking soda

1 tsp kosher salt

2 large eggs, room temperature, lightly beaten

For the Frosting

2 ounces (about 1/3 cup) dark chocolate, melted and cooled slightly

3/4 cup (1.5 sticks) unsalted butter, room temperature

1 tsp kosher salt

1/3 cup root beer

2/3 cup dark unsweetened cocoa powder

2 cups powdered sugar

For the Cake

In a small saucepan, melt together the root beer, cocoa powder, and butter over medium heat until the butter is melted and the mixture is smooth. Add in the sugars and whisk until they are completely dissolved, then remove the pan from heat and allow to cool slightly.

Meanwhile, in a large mixing bowl, combine the flour, baking soda, and salt.

Preheat the oven to 325 degrees F and generously spray the inside of two 8” round cake pans with nonstick cooking spray, or butter it, dust with flour, and tap out any excess flour.

Once the chocolate/root beer mixture has cooled, whisk ½ cup into the beaten eggs, then add the egg mixture to the rest of the chocolate/root beer.  Whisk until combined.

Gently pour the chocolate mixture into the flour mixture, and fold everything together until well combined. The batter will be slightly lumpy, but don’t overbeat it.

Pour the batter into the prepared pans and bake for 25-30 minutes, rotating the pan halfway through the baking time, until a small sharp knife or long toothpick/skewer inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely, then gently loosen the sides of the cake from the pan and turn it out onto a large plate.

For the Frosting

Beat the butter and melted chocolate together with a stand or hand mixer, then, on slow speed, beat in the salt, root beer, and powdered sugar, until shiny and smooth.

Use a spatula to spread the fudge frosting between layers and the sides and top of the cake in a thick layer, then place the cake in the fridge for 10 minutes or so to allow the frosting to set before serving.