MUG Root Beer BBQ Sauce – Father’s Day Winners

I apologize for the very long delay since my last post, I’ve been traveling and feeling under the weather. Enough excuses though.

Father’s Day is today, and I appreciate the time a handful of people took to leave comments nominating their dads for one of these MUG BBQ packs. There were definitely some good comments – you can view them all here. We had 6 nominations, but only 5 packs to give away. I randomly picked the 5 winners (audited by KPMG) and will email the winners directly.

Thanks for participating, and I hope your enjoying what has been a nice sunny Father’s Day in Atlanta.

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I did make the MUG Southern Specialty Brew-B-Q Sauce and used it to make lunch today.

There was quite a bit of ketchup in this recipe. For some reason, mass amounts of ketchup kinda grosses me out. No idea why.

All of the ingredients were poured directly into my sauce pan and brought to a boil, followed by 20 minutes of simmering, until the sauce was reduced to around 1.5 cups.

The sauce is pretty good, slightly sweet, definitely tangy, though I would like a bit more kick. It’s a nice canvas to work with, a versatile sauce I think.

I decided to make a shrimp dish with it. I wasn’t really sure what. Sometimes it is fun to just start cooking and see where you end up.

I marinated the shrimp in garlic, cilantro, olive oil, and the MUG BBQ sauce.

I got some rice going, then roasted some poblanos. Once the poblanos were done, I peeled, seeded, and sliced them. Then they were sautéed with chopped onions and black beans.

When the rice was almost done the shrimp went on the grill for just a couple of minutes each side.

I steamed a tortilla, then threw it directly on my grill.

After I flipped it I threw some thin slices of Monterrey jack cheese on the tortilla, closed the grill top for one minute, then removed it from the grill.

Then I plated the tortilla, drizzled some BBQ sauce, threw on the rice, put the bean/onion/poblano mixture on top of the rice, then the shrimp on top of everything.

For the final touch I spooned a small amount of some more BBQ sauce on top and enjoyed my lunch. It was definitely a winner, a satisfying Mexican inspired dish with a touch of Southern BBQ sweetness that I think worked out very well. The whole thing didn’t feel too heavy, and had great bursts of flavor. I decided that grilling the tortilla was money.