Fire up the BBQ this weekend because Memorial Day officially kicks off the summer, and what’s summer without a killer BBQ? I’m not saying that the traditional hot dogs and burgers BBQ is played out, but a true Campus Socialite is pulling out all the stops with dogs, burgers, chicken, ribs, maybe even some wild game meat that only is found on a tiny island off the coast of Fiji. If you cant get to Fiji this weekend dont worry, we got you covered and are arming all you Chef-Boy-A-Socialite’s with a recipe that combines the best two culinary aspects of summer: beer and BBQ. BBQ sauce can be used as a marinade or condiment but without it you’re left once again with the standard- yellow mustard with that weird crust that develops on top of the bottle or waiting 5 minutes for the ketchup to come out of the bottle. This recipe comes from beerbbq.com, this spicy booze condiment is sure to take your grilling to another level.
Jalapeno BBQ Sauce
-2 green Jalapenos, stemmed, seeded and diced
-2 Tablespoons Garlic, peeled, mashed and chopped
-2/3 cup yellow Onion, peeled and chopped
-3 large canned green Chile Peppers, drained
-1 Tablespoon Vegetable Oil
-1 Cup Dark Beer
-1 Cup Tomatoes, peeled, stemmed, seeded, crushed
-1 teaspoon dried Oregano, powdered
-1/2 teaspoon Cayenne Pepper
-1 teaspoon Black Pepper, freshly ground
-Salt to taste
-Saute jalapenos, garlic, onion, and Chile peppers in a medium skillet with the vegetable oil until onions are translucent.
-Pour into blender
-Add Beer, tomatoes, oregano and cayenne.
-Blend until smooth