Executive Chef from Bar Harbor Inn on Morning Show 

Executive Chef Louis Kiefer from the Bar Harbor Inn joins us Monday morning.He’s preparing Bourbon and Brown Sugar BBQ ribs as well as Steamed Mussels with Andouille Sausage.Bourbon and Brown Sugar BBQ SauceExecutive Chef Louis Kiefer, Bar Harbor Inn1 cup fine diced onion8 cups of your favorite hickory smoked BBQ sauce2 tablespoons liquid smoke1 cup dark brown sugar2 tablespoons Dijon mustard2 cups Bourbonoil to saute onionsSaute onions in oil until translucent. Add brown sugar and heat slightly, do not burn. Add remaining ingredients and simmer on low for 5 minutes.Steamed Andouille MusselsExecutive Chef Louis Kiefer, Bar Harbor Inn1 ounce sliced green pepper (can use yellow and red as well)Chopped garlic to tasteOlive oil to saute2 ounces andouille sausage (sliced on a bias) 1/2 sausage per serving4 ounces mussels, cooked halfway1/2 cup white wine1/2 cup diced tomatoesChopped scallionsSaute andouille sausage with peppers and garlic until sausage is cookedAdd mussels, and wine.Garnish with scallions and chopped parsley.Serve with 3 garlic costini.