May is National BBQ Month, and what better way to celebrate than with a collaboration between Missouri Wines and the iconic St. Louis BBQ franchise, Sugarfire? This exciting partnership brings together the flavors of Missouri wines and Sugarfire’s delectable BBQ specialties.

Throughout May, participating Sugarfire locations will feature exclusive specials paired with BBQ sauces and marinades crafted with Missouri wines. 

Participating Locations

The menu items can be found at the following Sugarfire locations:

• Downtown, Missouri
• Dardenne Prairie, Missouri
• Florissant, Missouri
• Olivette, Missouri
• St. Charles, Missouri
• Washington, Missouri
• Wentzville, Missouri
• Valley Park, Missouri

Specials and Pairings

May 3: Pork Belly Burnt Ends

Kick off the month with the succulent Pork Belly Burnt Ends, paired with St. James Winery’s Blackberry Fruit Wine using St. Louie Sweet Barbecue and Honey Badger sauces. 

May 10: Ham Burnt Ends

Indulge in the Ham Burnt Ends paired with Adam Puchta Winery’s 2023 Dry Vignoles. This special features their Carolina Mustard sauce.

May 24: Carrot Burnt Ends

For a vegetarian option, try the Carrot Burnt Ends paired with Les Bourgeois Vineyards Dry Rosé. The Texas Hot sauce accompanies this dish.

May 31: Brisket Burnt Ends

Conclude the month with the Brisket Burnt Ends, Noboleis Vineyards 2020 Norton. This dish features a duo of bold sauces: Honey Badger and Alabama White Sauce.

Don't miss this opportunity to celebrate National BBQ Month with Missouri Wines and Sugarfire. Visit a participating location today and savor the deliciousness of wine and BBQ!

Check out KMOV St. Louis live at Mount Pleasant Winery!

https://www.youtube.com/watch?v=k-45mTDW4Z4

Pretzels and cheese sauce are a winning combination. Only made better with a Missouri Wine! Pick your favorite Missouri Chardonel to use and elevate your pretzel and cheese sauce experience. Here's how to make delicious soft pretzel bites and a rich cheese sauce to accompany them.

Soft Pretzel Bites 

Ingredients

• 1 1/2 cups warm water
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Steps

1. Activate the Yeast: In a large bowl, combine warm water, yeast, and sugar. Let it sit until the mixture becomes foamy.
2. Make the Dough: Add flour and salt to the yeast mixture, stirring to combine. Knead the dough until it's smooth and elastic.
3. Let the Dough Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Prepare the Baking Soda Bath: Preheat the oven to 425°F. Line baking sheets with parchment paper. In a large pot, bring 10 cups of water and baking soda to a boil.
5. Shape the Pretzel Bites: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope and cut each rope into 1-inch pieces.
6. Boil the Pretzel Bites: Carefully add pretzel bites to the boiling soda water in batches, cooking for about 30 seconds. Remove them with a slotted spoon and place them on the prepared baking sheets.
7. Bake the Pretzel Bites: Brush each pretzel bite with beaten egg and sprinkle with coarse sea salt. Bake for 12-15 minutes, or until golden brown.

Cheese Sauce Recipe

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup Missouri Chardonel
• Salt and freshly ground black pepper to taste
• A pinch of cayenne pepper (optional, for a slight kick)

Steps

1. Prepare the Roux: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add the all-purpose flour, whisking constantly until the mixture turns a light golden color, approximately 2 minutes.
2. Add the Milk: Gradually whisk in the whole milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 3-4 minutes.
3. Incorporate the Cheese: Reduce the heat to low and add the shredded sharp cheddar cheese, stirring until completely melted and smooth.
4. Pour in the Chardonel: Slowly add the Chardonel, stirring continuously to combine the flavors seamlessly.
5. Season to Taste: Season the sauce with salt, freshly ground black pepper, and a pinch of cayenne pepper, if desired. Stir well to ensure even seasoning throughout.
6. Serve and Enjoy: Once the sauce is smooth and well-combined, remove it from the heat. Serve with your homemade pretzels!

Gather your ingredients, uncork your favorite bottle of Chardonel, and enjoy this delicious recipe with your friends and family.