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#Foodiechats is a worldwide online and live social foodie community. "Where The Foodie Community Chats Together." A simple foodie question Tweeted by Steve Green on May 9, 2011, has turned into the social foodie community, called #Foodiechats.

The #Foodiechats Community consists of Foodies, Social Media Influencers, Chefs, Home Cooks, Bloggers, Brands, Restaurants, and Social Foodies! #Foodiechats is the perfect community for all food fans to connect with each other.

The highlight of #Foodiechats is on Monday evenings at 8pm ET. We host our number one Trending Twitter Chat, where social foodies worldwide, eat and Tweet with us for 90 minutes.

Each week, #Foodiechats showcases a new sponsor and theme in a ten question format. Within our ten question format, participants discover new brands, recipes, hot spots and meet new foodie friends worldwide.

What makes #Foodiechats unique is that our restaurant partners across the country will host our #Foodiechats Community live during our Monday night Twitter Chats. Our recipe of pairing online and live creates the perfect blend for foodies and brands to connect.

If you are a brand, restaurant, product, chef, or blogger, #Foodiechats is the perfect media outlet to showcase who you are, and what you offer. Each week our Twitter Chat averages 15 million impressions, one millions followers, with over 400 contributors.

We look forward to sharing with our community who you are, and what you do. To become a #Foodiechats Sponsor, visit our Sponsorship page for details on www.foodiechats.com
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Posts tagged "Homemade BBQ Sauce Recipes"

We thought that since it’s National BBQ Day, what better to share than how to create the perfect BBQ sauces!! We found a few great BBQ Sauce Recipes to share with you via Foodnetwork! We are showcasing three recipes that caught our taste buds, and for the full list of recipes click here.

Kansas City Style BBQ SauceĀ :Ā 

  • 2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
  • cloves garlic, smashed
  • 2 tablespoonsĀ tomato paste
  • 1 slightly heaping tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon ground allspice
  • Pinch ground cloves
  • 2 cups ketchup
  • 2 cups water
  • 1/2 cupĀ cider vinegar
  • 1/4 cup dark molasses
  • 1/4 cup firmly packed darkĀ brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon soy sauce
  • 1 tablespoonĀ Worcestershire sauce
  • 2 teaspoons English-style dried mustard
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste,Ā chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

Peach Mustard BBQ Sauce Ingredients

Directions

Melt the butter in aĀ saucepanĀ over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook’s Note: TheĀ bourbonĀ is stirred in at the endā€”uncookedā€”to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Chile-Coffee BBQ Sauce:Ā 

Ingredients

  • 3 guajillo chiles
  • 3 mulato chiles
  • 1/2 medium onion, cut into wedges
  • cloves garlic, unpeeled
  • 2 tablespoonsĀ corn oil
  • 1 cupĀ tomato puree
  • 1 cup strong black coffee
  • 1/4 cupĀ turbinado sugar
  • 1 tablespoon kosher salt, plus additional for seasoning
  • 1 teaspoon dried oregano, preferably Mexican
  • Pinch ground cloves
  • PinchĀ cumin
  • 2 teaspoonsĀ cider vinegar

Directions

Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with aĀ spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.

While the chiles soak, char theĀ onionĀ and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in aĀ blenderĀ with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.

Heat the oil in the skillet over medium-high heat. Add theĀ chileĀ mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree,Ā coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentleĀ simmerĀ and cook, stirring occasionally, until slightly thickened, about 15 minutes.

Stir in vinegar and season with salt to taste.

Cook’s Note: For this recipe, we preferĀ Mexican oregano. It’s stronger than Italian oregano, so it can hold its own with the other assertive flavors in thisĀ sauce