Tag Archives: Orange Soda Barbecue Sauce

Review: Pastaio in Spring Lake; Big Brothers/Sisters Benefit; My Most Popular Recipe Ever – Ideal for Father’s Day

When she worked at Eataly in New York, Lisa Stanko-Mohen was tasked with making 3,000 pound of pasta a day. See if she learned well from her master, Mario Batali, in my review of Pastaio, her Spring Lake restaurant. In the June 2013 issue of New Jersey Monthly.

NJ Monthly cover June13

Help Mercer County Big Brothers Big Sisters Celebrate Their 40th Anniversary

Both NJ Salt Creek Grilles – the one in Rumson and the one in Princeton – continue to be exceptional supporters of the communities they’re in. One of the most enduring and meaningful alliances is between Salt Creek Grille, Princeton and a cause close to my heart: Big Brothers Big Sisters.

Salt Creek Grille Princeton

Salt Creek Grille Princeton is hosting their 5th annual Wine & Dine Festival & Fundraiser, benefiting Mercer County BBBS, on Thursday, June 20th from 6 to 9pm. Set up under big tents on the sprawling Salt Creek Grille lawn, Wine & Dine is an outdoor celebration of fine wine, craft beer, cuisine, and music. This year’s Wine & Dine event has special significance for Big Brothers Big Sisters of Mercer County, which is celebrating its 40th anniversary. $60 in advance, $75 at the door. For information or to place your reservation, call (609) 419-4200.

Giving the People What They Want: Apparently, That’s Orange Soda BBQ Sauce

Of all the subjects I’ve blogged about over the last year and a half, the one that continues to receive the most hits – day in and day out, literally from all over the world –  is for grilled chicken with orange soda barbecue sauce. I first published the recipe, supplied by chef Jeremy Stahl who teaches at Mercer County College, in connection with father’s day 2012.

Thanks, Jeremy!

Thanks, Jeremy!

As a continuing public service, here is the link.  I would add my wishes for a happy Father’s Day to all the dads out there, but clearly this recipe’s appeal goes way beyond American men on one particular day of the year! Who knew?

btw: Want to know the second most popular hit? Again, I couldn’t have predicted it in a million years. It’s a drink called switchel, a cocktail served in a Mason jar that I encountered at Jose Andres‘ America Eats! Tavern in DC. In its original, Colonial American incarnation switchel was a non-alcoholic refresher for farm workers. I wrote about it – complete with a recipe from America Eats! – here in my very first blog post. Come to think of it, it too would be great for Father’s Day!

Fancy Food Show Report, Orange Soda BBQ Sauce Recipe, Breaking Restaurant News

My annual round-up of the best and the brightest at the Summer Fancy Food Show is out – check it out here in the July 3 issue of US 1 newspaper. Bonus: one additional find I don’t mention in my story:

Jansal Valley Basil Crystals, basically bits of shelf-stable fresh basil mixed with sugar. Interesting, to say the least, and the flavor of fresh basil really shines through. I came across it at the Sid Wainer booth, but it does not appear to be available online yet.

You Asked for It: Orange Soda BBQ Sauce Recipe Redux

I’ve been getting lots of requests for the recipe for Grilled Chicken with Orange Soda BBQ Sauce that was featured in my Princeton Packet column for Father’s Day. I linked to it in a previous post, but the article is no longer free at centraljersey.com so I’m reprinting it here – just in time for your Fourth of July cookout.

Don’t let the seemingly long list of ingredients fool you. It couldn’t be simpler: Basically, you combine all the dry rub ingredients in a bag and all the bbq sauce ingredients in a saucepan. That’s it. You could even omit the spicy rub and use only the sauce.

The recipe is the creation of Chef Jeremy Stahl,  who teaches for-credit and non-credit culinary classes at Mercer County College. This recipe is just one of several he’ll feature in the class he’ll conduct on July 21st called Great American Summer.


Two 2-1/2 pound chickens, each cut into 8 pieces
For the BBQ rub:
1/4 cup paprika
1/4 cup kosher salt
1/2 cup light brown sugar
1/4 cup granulated garlic
3 tablespoons granulated onion
1/4 cup chili powder
1 tablespoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1 tablespoon ground ginger
For the orange soda BBQ sauce:
1/4 cup cider vinegar
1/2 cup ketchup
One 12-ounce can orange soda
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1/2 cup molasses
2 tablespoons Dijon mustard
2 teaspoons ground cumin
3 cloves garlic, minced
1 teaspoon paprika

1. Make the BBQ rub by placing all ingredients in a bowl and mixing them together well. Store in a sealed plastic container until ready to use. (Can be made well in advance.)
2. Make the BBQ sauce by combining all ingredients in a medium saucepan and heating to just a simmer. Allow to cool, cover pan, and set aside or refrigerate.
3. The morning of the day you’ll be grilling, rub the chickens with the BBQ rub and place in the refrigerator until you’re ready to cook.
4. Preheat the grill to medium heat (325 to 350 degrees). Divide the BBQ sauce between two bowls.
5. Place the chicken on the grill rack as high above the flame as possible to minimize flare-ups and charring. Cook chicken with the lid down. Total cooking time should be between 30 and 35 minutes. During the final 10 minutes, brush the chicken with some of the BBQ sauce. The chicken is done when it reaches 165 degrees on an instant-read thermometer. Serve chicken with the remaining bowl of BBQ sauce on the side.

Breaking News: Mistral in Princeton

Scott Anderson and Steve Distler, the fellows behind Elements in Princeton – one of the state’s top-rated restaurants – have announced that they have a new collaboration in the works. Mistral will open in Princeton this September, in  the space that for many years had been Ichiban.

Grilling for Dad’s Day; Guest Blogging; Grabbing Recipes

Grilled Chicken with Orange Soda BBQ Sauce is a fun recipe that’s perfect for Father’s Day. It comes courtesy of Jeremy Stahl, who teaches culinary classes at Mercer County College. Check it out in my latest In The Kitchen column in the Princeton Packet.

Accessing Past Recipes

Speaking of that publication, last week Sumi left a comment here asking where, without paying for it, she might find my recipe for Rani’s Sri Lankan Chicken Curry.  The recipe had run in my column several weeks back and I had linked to it. The Packet’s policy is to charge for access to anything over two weeks old. But I retain rights to my recipes, so I printed the full version in my response to her at dinewithpat. If that ever happens to you, just let me know and I’ll do the same for you.

Hey, I’m a Guest Blogger!

Earlier this week I posted a blog with the results of the Judgment of Princeton wine tasting. Check out my expanded version – including quotes from judge Francis Schott, NJ wine authority Gary Pavlis of Rutgers, and George Taber, the author of The Judgment of Parishere, as guest blogger for Sharla Blanz’s On the Vine column, at www.njmonthly.com. (That’s the nifty On the Vine logo at the left.)

I’m off to the Fancy Food Show this weekend!

…and will report back next week on that and on dining around DC.