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As we mentioned in a post a couple weeks ago, Barhyte Specialty Foods entered the 2014 Cattle Barron’s “Buckaroo BBQ Challenge” – for the first time- and took home the Grand Champ title! And now, you’re the lucky one…

We’re sharing a recipe from our awesome QA Manager, Mike Young (who competed on the Barhyte team), for a delicious BBQ pork sauce recipe that combines two Barhyte products, along with some other BBQ sauce staples, to create one amazing “mega-sauce”. From the words of Mr. Young:

“Keep in mind that this is not the exact recipe that was used to win our Grand Champ title (that is a Barhyte Saucy secret!), but this is a very similar version which we have no doubt would make a terrific finishing sauce for your ribs!”

So give ‘er a try and dig on in:

Step 1: Make a rub- Sweet with a little bit of salt and some other smoky or savory characters.

Step 2: Make the sauce. Mix together in a pint sized measuring cup or larger.

¼ cup Suzie’s Organic Yellow Mustard
¼ cup Ketchup
3 Tablespoons of Brown Sugar
1 ¼ cup Molasses
1 Tablespoon of your pork rub (more or less depending on taste)
1-2 Tablespoons of Apple Cider Vinegar
6 Tablespoons of Saucy Mama Honey BBQ Wing Sauce
¼ cup of your favorite BBQ sauce

Step 3: Apply the sauce to the ribs with a brush after the ribs are cooked and allow the sauce to caramelize.

We’re sending Karen of Savoury Table to VEGAS! That’s right. Karen’s incredible waffle sandwiches took first place in Saucy Mama’s 2014 Recipe Contest, and she’s now qualified to compete at the World Food Championships in the sandwich category! She will also receive a $1000 Grand Prize.

We had some amazing competition this year with some delicious recipes. We had narrowed down our favorite recipes to about six finalists over the weekend, but ultimately, it was all the different flavors and textures in this sandwich (along with Karen’s beautiful photo and fabulous sharing on social media!) that helped us solidify her Grand Champ title. We love this recipe and hope you’ll try it, too!

We want to extend a huge THANK YOU to all of the saucy ladies that participated in this year’s recipe contest. We so appreciate each and every one of you (and your seriously amazing cooking talents!) and hope you’ll join us again next year! Better yet, we hope we’ll be seeing you in Vegas for a SAUCY meet up :-)

Honey Dijon Fried Chicken and Bacon Wafflewiches

Ingredients:

8 slices thick bacon
8 medium size chicken tenders (approximately 1-1/2 pounds)
1/3 cup Saucy Mama Honey Dijon Dressing
1-1/2 teaspoon salt, divided
1/2 cup mayonnaise
1/3 cup Saucy Mama Honey BBQ Wing Sauce
1 tbsp adobo sauce from can of chipotle peppers, plus 1 chipotle pepper finely minced
2-1/4 all-purpose flour, divided
2 teaspoons baking powder
1-1/4 cup milk
1/4 cup vegetable oil, plus more for frying chicken
1 egg, beaten
3 ounces sharp cheddar cheese (I used vintage white cheddar)
3 rounded tablespoons shredded Parmesan cheese
3 medium size green onions, thinly sliced
1/8 teaspoon coarsely ground black pepper
4 rounded tablespoons sliced large green pimento stuffed olives (or hamburger dill slices)
2 medium size juicy, ripe tomatoes (heirloom if possible)
2 cups lightly packed baby arugula

Directions:

Preheat oven to 400 degrees.

Place bacon rashers side by side on a jelly roll pan. Place the pan in the preheated oven and bake until it has reached desired doneness. I like mine just shy of crispy so mine took about 15 minutes. Remove from the oven, drain on paper towels and set aside.

While bacon is cooking, place chicken tenders in a medium size bowl. Sprinkle with 1 teaspoon of salt then pour the Saucy mama Honey Mustard dressing over the top. Toss to coat, cover and refrigerate until ready to cook.

Place mayonnaise, Saucy Mama Honey BBQ Wing Sauce, adobo and chopped chipotle pepper in a small bowl; mix well, cover and set aside.

Sift 1-1/4 cup of the flour, the remaining salt and baking powder together and place in a large bowl. In a separate small bowl, whisk together the milk, oil and egg. While stirring vigorously, slowly add the liquid ingredients into the dry. Once a smooth batter is formed, fold in the cheeses, onions and black pepper; set aside.

Preheat a non-stick waffle iron. Once the waffle iron is good and hot, lightly spray it with non-stick cooking spray before pouring a little over 1/4 cup of the batter onto each side, spreading it out towards the edges just a bit to give your finished waffles a good shape. Close the lid and cook until the ready light on your iron comes on (my waffles baked about 3 minutes). Transfer cooked waffles to a cooling rack which is set on top of a cookie sheet. Place in a warm oven until ready to use.

Place a medium size frying pan (I love my cast iron pan for this) with enough oil so that it comes about 1/2″ up the sides of the pan, over medium high heat. Preheat until oil sizzles when a bit of the breading from the chicken is dropped into it.

Pour the remaining 1 cup flour onto a plate. Taking one tender at a time, shake off any excess dressing before dredging in the flour. Place on a separate plate and continue with the remaining tenders. Just before placing them in the preheated hot oil to cook, dredge one more time if they appear to be sticky.

Carefully lower tenders into the hot oil (they should make a sizzling sound) being careful not to overcrowd. Cook for approximately 5 minutes on the first side, turn over and cook an additional 3 – 4 minutes on the other, or until they are cooked through and juices run clear. Due to the honey in the dressing, the tenders may take on a darker appearance once they are done. Don’t worry as this adds a wonderful depth of flavor to this sandwich. Drain on paper towels and keep warm.

To assemble the wafflewiches, slather one side (this will become the insides of the wafflewiches) with a good dollop of the spicy honey bbq mayonnaise mixture. Top one half of the waffles with a couple of the chicken tenders, followed by 2 slices of the bacon, then two slices of tomato each, equal amounts of the olives, 1/2 cup of the arugula and finally the remaining waffles to close the sandwich. Makes 4 wafflewiches.

Serve warm.

Pendleton, OR:  2014 Cattle Barron’s “Buckaroo BBQ Challenge”

-By Cristina Barhyte

A few short weeks ago, we attended an anniversary party for my father and stepmother (Joe and Melody Rosenberg).  My dad had recently purchased a ‘Camp Chef’ smoker and had prepared the most amazing meat.  My husband (Mike Barhyte) was so impressed, that, not only is he considering purchasing our own smoker, he and my dad decided to enter this year’s Cattle Barron’s BBQ Challenge.  Around the same time, Mike Young (Barhyte Specialty Foods Quality Assurance Manager) had been working on his own BBQ sauce for ribs.  So after one trial run last weekend, Team Barhyte -Mike Barhyte, Joe and Melody Rosenberg, Mike Young, and Bob Young- was raring to go. If you remember, Suzie “Saucy Mama” Barhyte and Melissa were judges at last year’s event, but this year, it was time to compete!

They were up bright and early, reporting to the convention center to start cooking at 6:30 AM.  This was a first for them all, and my dad would tell me later that, when they arrived to get set up, he took a look around at the other, more experienced competitors and asked himself, “What the hell are we doing here?!”

The event included a “People’s Choice” award as well as trophies and prizes awarded by a formal panel of judges sampling pork (ribs), and beef (tri-tip) from each group.  Mike Young created his own BBQ sauce for the ribs which included two Saucy Mama products (sometimes even more “magic” just happens when you combine already delicious-on-their-own sauces!), and my stepmom and dad created the rub for the tri-tip.  Throughout the day, they prepared their respective dishes – Mike Young and his dad smoked the ribs on a Traeger, while my dad used a Camp Chef smoker.  They made samples available to passers-by, some of whom were judges for the “People’s Choice” award.  It was great to see their reactions and hear their compliments about how well they liked what the guys were putting out.

It made for a long day for the main group, but Luke and Ben Barhyte stuck it out with their dad to the very end.  I went down about noon just thinking I was going to ‘hang out’ for a while.  I didn’t realize how exciting it would be and stayed the rest of the afternoon.  I had never been involved in anything like this before, but I had a lot of fun watching the group working so hard.  I want to also make sure to mention my brother, JJ Rosenberg, who took time to help out in any way that was needed.

Finally, at around 3:00 PM the winners were announced.  Congratulations to our Team Barhyte who ended up placing 2nd in BOTH the pork and beef categories.  Those two trophies ultimately resulted in the Barhyte-sponsored group earning the overall GRAND CHAMPION title! Not bad for a bunch of first-timers.  They are already talking about entering some other competitions this summer.  It was very exciting and I’m so proud of their awesome team effort.  The trophies will be proudly displayed at the Barhyte store in Pendleton. Great job!

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