Sorry, but it seems like such a guy thing: The weather gets hot and all the men want to cook outside. The women home cooks I know are thinking chicken salad and chilled soups; the guys are firing up the grill and cooking pork butt for hours.

I know, this is totally politically incorrect, gender-biased and unacceptable–just remember, a blog is just one person's observations and opinions.

Anyway, chefs are people, too, and usually men, and many of them are thinking BBQ right now.

Like, Cafe Trio Cottonwood is teaming up with Squatters and Wasatch Breweries for a pairing of beer and barbecue on the patio at Cafe Trio in Cottonwood. The brewers' line-up of summertime drafts will be paired with grilled food and live music on Sunday, Junen 24, from 4 p.m. until 7 p.m. It's $50 a person; Call 801-944-8746 to reserve your space.

(Note: Right now, I won't go into the usual Texas rant about the difference between grilling and barbecue, but you'll probably hear it before the summer's over.)

Over at Oasis (151 S.500 East)–remember, NOT a vegetarian restaurant–Chef Billy Sotelo has been serving $25 prix fixe special specials all month long. The menu includes his amazing watermelon salad or gazpacho, a dessert and an entree of dry rub crusted flank steak with baked calypso beans. Call 801-322-0404.

Want to do it yourself at home? Check out Sotelo's recipe for barbecue sauce at the bottom of this blog. Temptation note: This recipe starts with bacon.

Canyons Resort starts its Friday night Beats & BBQ series on July 13; it will run through August 31.

And starting on Tuesday, July 17, Stein Eriksen Lodge Deer Valley will kick off a series of weekly craft beer and barbecue (yes, Stein spells it with a "q") tastings. Each evening features a beer sampling paired with Chef Zane Holmquist's barbecue, followed by a free concert at 6:00 p.m. the fun (that is, the beer tasting) starts at 4:30 p.m. on Tuesdays. Cost is $30 in advance, $35 at the event; $125 for a series pass. Call 435-645-6455. Here's the line-up:

    •    Tuesday, July 17: Wasatch Brewery & Motherload Canyon Band
    •    Tuesday, July 24: Epic Brewing & Holy Water Buffalo
    •    Tuesday, July 31: Uinta Brewing & Swagger
    •    Tuesday, August 7: RedRock Brewery & Mister Sister
    •    Tuesday, August 14: Squatters Brewing Company & Jagertown

And here's Oasis and Faustina Executive Chef Billy Sotelo's Barbecue Sauce:

Bacon (diced): 1 cup

Onion (diced): 1

Garlic (minced):1 Tbsp.

Black Pepper: 1/2 Tbsp.

Mustard Seed: 1 Tbsp.

Chili Powder: 1 Tbsp.

Tabasco: 1 Tbsp.

Tamarind Paste: 1 Tbsp.

Worcestershire Sauce: 2 Tbsp.

Onion Powder: 1 Tbsp.

Cumin (ground): Pinch to taste

Salt: 1 Tbsp.

Orange Juice: 1 Cup

Catsup: 3 Cups
Lime Juice: 1/4 Cup

Cider Vinegar: 1/2 Cup

Brown Sugar: 1/4 Cup

Dark Beer: 6 oz.

Molasses: 1 Cup

Render bacon fat in pot. Add onions and cook until brown. Add garlic and cook until it starts to brown. Add spices and stir together. Add remaining ingredients and bring to a boil . Reduce to a simmer and allow to simmer for 30 minutes. When cool, blend till smooth. This will make enough sauce for a large BBQ party. When using BBQ sauce as a marinade, always discard marinade after use, and use fresh sauce for basting.