BBQ in a Bottle
Beechwood House’s sauces aim for a home-cooked Catskills flavor
Beechwood House’s 12-ounce jars pack some serious flavor (from left): the company’s Garlic Sauce, Original Barbecue Sauce, and Ginger Wasabi Barbecue Sauce
Photograph courtesy of Beechwood House
As is the case with so many culinary businesses, Beechwood House Originals got its start in the kitchen during family gatherings. Inspired by her grandmother’s penchant for preparing meals from scratch, the late Lynn Fabian concocted the sauces for her extended family to enjoy at these get-togethers. Eventually, her kin’s praise for her creations grew so great she decided to sell the sauces retail. Lynn named the business after the Beechwood House, the Catskills boarding house her grandparents ran when she was a child.
Sadly, Lynn passed away from cancer in 2006; her husband, Marty Fabian, now runs the six year-old company. Beechwood House offers six sauce flavors: Original (a sweet and tangy blend); Horseradish; Extra Hot; Ginger Wasabi; Garlic; and the newest addition, Bourbon. The original, Marty says, goes well with everything from chicken to fish to wings, while the horseradish works best with brisket. Enterprising customers have developed additional uses for the sauces other than their traditional role as meat-and-fish seasonings. The Ginger Wasabi and Garlic sauces are particularly adaptable — Marty’s daughter uses the former in stir-fry dishes. “People have been telling me they’ve been taking the sauce and pouring it over a brick of cream cheese to make a dip,” he adds.
Marty travels the Valley’s food festival circuit selling the product. (You can order the sauces on-line at www.beechwoodhouse.com; a 12-ounce jar sells for $6.99, while a five-jar gift pack goes for $32.50.) This month, he’ll have booths set up at the Bounty on the Hudson wine festival in Millbrook (Aug. 1-2) and the Hudson Valley Ribfest in Highland (Aug. 14-16). The sauces are also available at select retail locations in the area (visit the company’s Web site for a complete list).
Hot wings: Marinate hot wings in Beechwood House Extra Hot Sauce for at least 30 minutes. Place wings on sheet pan, bake in oven at 350 degrees for 30 minutes. Turn wings over and bake for an additional 30 minutes. Remove wings from oven and add more sauce.
Roast loin of pork: Place loin in an oven-baking bag and cover the top of the loin with Beechwood House Original Sauce. Close bag. Make two or three holes in bag and place on cookie sheet. Bake for approximately two hours at 350 degrees. Prior to serving, brush more sauce on top of the loin to create gravy.
Fillet of salmon: Grill or broil salmon with Beechwood House Ginger Wasabi Sauce until fish is done (usually about 15 minutes).