Tabasco’s Best on the Block BBQ

Tabasco’s Best on the Block BBQ

On Thursday, June 7, 2018, foodies gathered at Blue Smoke, for  Tabasco’s Best on the Block BBQ preview event. The event featured bites from Big Apple BBQ Pitmasters Amy Mills and Jean-Paul Bourgeois, as well as Tabasco’s own selection of sauces.

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Tabasco brought the taste of Southern barbecue to New York City. Upon arrival,  guests were offered cornbread with a sweet and tangy sauce, which transformed cornbread into a groundbreaking appetizer. Another starter was a twist on an American classic: macaroni and cheese with spicy breadcrumb accompanied by Tabasco Green Sauce. But, if you were aiming for a light appetizer and with a crunchier kick, homemade potato chips with sour cream sauce with chives and bacon would make your night.

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After appetizers,  guests were invited to a mouthwatering selection of barbecue dishes.  Jean-Paul Bourgeois introduced the public to the fried-smoked chicken with Tabasco-spiked honey, broccoli and black eyed pea salad. Amy Mills, on the other hand, brought baby back ribs with tangy pit beans to the table.

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To complement each meal and savour the BBQ flavors, Tabasco’s Best on the Block BBQ offered  a refreshing and spicy Peperita (tequila lime juice, gentiane liqueur, agave celery bitters, and Tabasco sauce) to all of its guests. Other drink options were also available, ranging from craft beer to wine.

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To finish off the delightful evening, guests were invited to dip chicken BBQ drumsticks into a chocolate barbecue sauce fountain provided by Tabasco. Chocolate barbecue sauce is the happy marriage between  savory and sweet; at first, the smooth dark chocolate glides through your tastebuds, but then the kicks of Tabasco find their way through. If you fell in love with the sauce, Tabasco provided its bottled version on the way out.

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The night certainly had a southern barbecue feel with a Tabasco bite to it. It was a finger-licking barbecue experience that would often require leaving New York. Yet, Tabasco brought it all and more to the Big Apple, allowing more New Yorkers to experience the real tastes of southern barbecue.

 

 

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