Juicy chicken kebabs with andouille sausage grilled and then smothered with a homemade cherry bourbon bbq sauce! This is the one recipe you'll need this summer!
Actually maybe he did but I bet you he wasn't using Cherry Bourbon barbecue sauce with Tabasco Chipotle Sauce. This post is heavy on the photographs, but easy on the eyes.
It's enticing to the appetite and sticky on the fingers. Everything you want from barbecue.
I was thrilled when I was asked to be one of Tabasco's Tastemakers this year. Hot sauce has always been my thing and I add it to almost everything I eat.
I was whisked away to Louisiana and plonked down in the middle of Avery Island, the home of Tabasco and where it all began. I could go on and on about how amazing the trip was but I've already stolen time from you to look at my gazillion pictures.
But I need to let a few things be known. The people at Tabasco were gracious and generous to the point I wanted them to keep me.
The company is still family run and is steeped in history from the days of the 1800's when it was founded by Edmund McIlhenny. I stayed at Marsh House filled with paintings and history worthy of being in a museum.
Funnily enough, Tabasco actually have their own museum on site which you can visit when you take the tour. Let's look at some pictures.
Chicken Kebabs drenched in a Cherry Bourbon Barbecue Sauce, with Tabasco Chipotle for a smoky flavor. Every summer I'll make homemade bbq sauce using some kind of fruit and it totally works!
It turned out sweet and tangy with a deep red cherry color. To keep with a Southern Louisiana taste, I added thick slices of cajun seasoned andouille sausage and Tabasco Chipotle Sauce.
Oh and I threw in some Jack Daniels too and it's still kid friendly because the alcohol gets cooked off. Score!
These are the three most popular varieties of Tabasco sauce. Original, Green and Chipotle.
We were taken deep into Tabasco with John Simmons as our guide. John is the son of CEO Tony Simmons and Manager of Agriculture for the company.
You can grab lunch at the Tabasco plant. This was Shrimp Étouffée, Gumbo and Red Beans and Rice. The Étouffée was of the charts good.
Fried Pork Crackling, should be named "I can't stop eating this crunchy pig-crack". Yup, addictive is the only word to describe this.
We were treated to some spicy cocktails from Nick Detrich, owner of Cane and Table, New Orleans. Tabasco in cocktails...do it!
Traditional Boudin Sausage made by Legnon's, a New Iberia butcher. Pork and rice in a sausage casing never tasted so good. Louisiana I miss you, and your fried alligator, colossal piles of crawfish and genuine Southern charm.
This post was sponsored by Tabasco, and as a Tabasco Tastemaker compensation was provided.
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