Texas BBQ legend Aaron Franklin of Franklin Barbecue to visit Houston, sign copies of new cookbook

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Texas BBQ legend Aaron Franklin of Franklin Barbecue to visit Houston, sign copies of new cookbook
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Texas barbecue legend Aaron Franklin will be in Houston this weekend for a book signing

Instructions: In a medium saucepan over medium heat, combine the preserves, ketchup, and vinegar and warm through. Pour the hot liquid into a blender and puree until silky smooth. Pour the m mixture into a 1-quart jar.

Add the pepper, garlic powder, onion powder, Worcestershire, tomato paste, and mustard to the jar and whisk until smooth. Let the sauce cool to room temperature, then add the whiskey and stir to combine. Taste and adjust any flavors as you like, then cap and refrigerate. The sauce will keep in the fridge for up to 6 weeks, serve as soon as you can. Makes about 4 cups. Use with barbecue chicken, pork ribs, and pork steaks.1 teaspoon ground guajillo chile3 tablespoons finely chopped shallotInstructions: In a small saucepan over low heat, combine the grapesee oil paprika, Aleppo pepper, and ground guajillo chile, stir to combine, and let infuse for about 30 minutes. Stir in the garlic and let it warm for 3 minutes.

In a medium bowl, combine the parsley, shallot, olive oil, vinegar, and lemon zest. Pour in the warm peppery oil and stir with a spoon. Adjust the salt, as needed, to taste. Pour the chimichurri into a jar, let coo, cover, and refrigerate for 1 to 2 days to allow the flavors to develop before using. The sauce will keep in the fridge for up to 2 weeks.Greg Morago writes about food for the Houston Chronicle. Follow him on

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