Musings on John Daly, barbeque, golf, & such

You’re about to throw a major BBQ bash. The menu has been planned, the napkins folded, and the sauces purchased.

Now, what types of beer should your pair up with your John Daly pulled pork? Beef brisket? Grilled Bacon and Chocolate?

If you’re thinking, “Types of beer? There’s only one type of beer…ICE COLD!”, then move along, there’s nothing to see here.

But, if you wish to maximize your cereal malt beverage/bbq enjoyment factor, you need to visit the beer sommelier at Great Brewers. Pairing specific beers with specific foods has never been easier nor as fun.

While this is a comprehensive pairing list, I’d love to see them expand this list to include specific BBQ regions and BBQ sauce styles. Now, if I could find a comprehensive blues pairing list.

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Who put their bacon on my chocolate?

This past weekend, after depleting my bbq , I felt the need to dig more pig. I gathered up two of my favorite things and whipped up a grilled sandwich combo; chocolate and bacon on sourdough.

I like to keep recipes simple and you’ll find this easy to prepare. I used “foodie” ingredients and, depending on your locale, you may or may not encounter difficulty in locating these specific brands. Nonetheless, you should be able to find suitable replacements for this easy-to-make and satisfying diversion.

• Butter two slices of sourdough bread. I used Life in Provence butter with sea salt.

• 1-2 oz. chocolate square. I used Scharffenberger 41% Cacao Milk Chocolate. Next time, I’ll use 70% bittersweet.

• Four slices of cooked bacon. I used Niman Ranch Applewood Smoked Bacon, an uncured, thick sliced bacon.

• Put chocolate and bacon on sourdough bread and cook like a grilled cheese sandwich. In order to get a nice melted chocolate, I used a low heat setting.

You could use this sandwich as a cookout dessert or appetizer. Certainly, your guests will revel in the novelty of a chocolate and bacon sandwich. Otherwise, this bad boy makes a great midnight snack.

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John Daly BBQ’s Russ Christy snapped these photos of salsa production at Original Juan this morning. Break out the chips!

The first jar of John Daly Salsa rolls off Original Juan production line this morning.

Multiplying like rabbits, John Daly Salsa seeks tortilla chips.

Have you had your Daly Salsa?

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The Kansas City to Memphis BBQ link grows stronger today as John Daly BBQ moves product production to Original Juan Specialty Foods in Kansas City, KS.

In a move designed to increase production while maintaining strict quality controls, CEO Dan Christy said, “We’ve spent a good deal of time with Joe. I’m impressed with the way he’s a hands on entrepreneur who’s dedicated to producing small batches of  high quality product.”  Dan adds, “Our sauce is a closely guarded family recipe and we’re glad to have Joe as part of the John Daly family.”

Original Juan takes over production reigns for John Daly BBQ Sauce, dry rub, salsa, marinade, and BBQ pizza sauce.

Joe Polo of Original Juan

In case you’ve never heard of Original Juan, the company was founded when Joe Polo and his friend R.J. Samuels started the Lotta Hotta Specialty Foods Chain in 1991.

Original Juan produces a wide range of award winning small batch products including their famous Pain Is Good line of hot sauces. Also, Original Juan manufactures numerous product lines, both under their name and private labeled. The products include barbeque sauces, salsa, rubs, desserts, and dips.

In 2006, INC. magazine listed Original Juan as one of the top 100 Inner City Companies in the nation.

As for the Kansas City-Memphis link, Dan Christy says, “Both cities are great barbeque cities and while there’s always good natured ribbing about who’s best, we’re honored to have Memphis style products made by Original Juan…regardless of the locale.”

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