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14
WEDNESDAY
My sister raves about her friend’s barbecue sauce: The recipe includes an unmistakable dollop of peanut butter—regular, not chunky. Other people like to waste perfectly good beer on charbroiled meat. And then there was that whole mesquite craze. My friend Alan still refuses to share the ingredients of his steak marinade. What’s the big secret? Let’s face it: It’s tough to screw up barbecue. If you don’t burn it, you’ve got it. Once, on a trip to his parents’ summer house in upstate New York, my best friend and I used some chicken we found in the freezer for an impromptu cookout. But we didn’t know that the electricity in the house had been going out intermittently throughout the winter. We practically got salmonella, but I’ll be damned if it wasn’t some of the best barbecue I’ve ever eaten. Rocklands Barbeque and Grilling Co. chef John Snedden reveals his secrets in a cooking workshop at 7 p.m. at Fresh Fields, 2700 Wilson Blvd., Arlington. $25. For reservations call (703) 527-6596. (Neil Drumming)