(Family Features) When most people think of the rich, smoky flavor of barbecue on the grill, they’re thinking of a slab of meaty ribs or a plump, juicy chicken basted with their favorite sauce. This summer, wow your friends and family by extending your barbecue prowess to other menu items, such as appetizers.
As any barbecue aficionado will tell you, the secret is in the sauce. A smoky, sweet blend like you find in Kansas City’s number one selling sauce, KC Masterpiece® Barbecue Sauce, is the perfect combination of rich tomato sauce, molasses and spices to guarantee a delicious meal for the whole family to enjoy. Created by barbecue enthusiast and physician Dr. Rich Davis, it pleases palates with an authentic barbecue taste that brings just the right flavor for broiling, baking, grilling, and using as an ingredient in recipes ranging from sides to apps.
Another way to enhance grilled foods and make the most of grilling season is by using wood chips or planks, along with Kingsford® Charcoal, to build on the grill’s natural smoky flavor and infuse other rich tastes, such as hickory or apple. Scatter dry chips directly on the coals and wait for them to begin smoking before placing food on the grill. Keep the lid closed while cooking to create a stronger smoky flavor.
This appetizer, created by barbecue sauce expert and cookbook author, Ardie Davis, combines the best of barbecue sauce and seasoned wood flavors for an easy and unique starter – perfect for summer entertaining. Smoking the goat cheese adds depth that perfectly complements the sweetness of the barbecue sauce and apricot preserves.
Find more mouthwatering barbecue recipes and preparation tips at www.kcmasterpiece.com.
Recipe: Cedar Planked Goat Cheese with Apricot Preserves
1 oak or cedar plank, soaked in water for at least an hour1/2 cup apple or pecan wood chips, soaked in water and drained1 10.5-ounce goat cheese log1/4 cup KC Masterpiece® Kansas City Classic barbecue sauce1/4 cup apricot preserves1 baguette cut into 1/2-inch thick slices or crackers
Set up two-zone fire for indirect grilling with Kingsford charcoal by situating charcoal on only one side of grill, leaving other side void. Heat grill to 225 to 250°F.Sprinkle wood chips on heated charcoal. Place soaked plank on void side of grill and place goat cheese on top of plank. Cover grill.While cheese is smoking (about 20 minutes), combine barbecue sauce and apricot preserves. Mix well.Using insulated gloves, remove cedar plank with cheese from grill. Place cheese on serving platter and top with apricot barbecue sauce. Serve with baguette slices or crackers. Refrigerate or discard after 2 hours.
8 appetizer servings