Spann Wine Club member, Doyle Williamson, of Austin TX. has been showing them how barbeque is done at the "Theresa's School Campfire Cook Off" in Austin, TX. In 2011, he took first place and this year he took second place with his winning recipes with a special wine pairing.
In 2011, he cooked up 1 1/2" elk blackstrap steaks harvested from his own ranch in Junction, TX. The steaks were then wrapped in bacon and seared on each side for two minutes and served with a roasted raspberry chipotle sauce. This was paired with Betsy's Backacher Lot 8 and won First Place in the competition!
In 2012, his amazing recipe consisted of pecan wood smoked quail legs and thighs served with a homemade fig/walnut sauce and was dressed with broken crispy bacon and roasted pecan pieces. This was paired with Betsy's Backacher Lot 8 as well. He got Second Place in this competition. Congrats to Doyle Williamson for his award-winning BBQ skills! Maybe we can even convince him to come cook for one of our wine club pick up parties if we entice him with enough Betsy's Backacher.....
If you're doing pairings with our wines, writing about our wines, or just enjoying our wines while having a good time, let us know! Post on our Facebook Page or shoot Peter an email at peterspann@spannvineyards.com.
