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BBQ and Grilling has been woven into the fabric of American culture since the 1950’s when George Stephen got an idea after inheriting a controlling interest in a metal spinning company called Weber Brothers. Since that day, firing up the grill has been a sacred ritual heralding the start of summer. In 2009 there were more than 500 BBQ competitions across the U.S with top prizes as high as $75,000. Secret recipes are jealously guarded. The debate over charcoal vs. hardwood vs. propane remains as hot as the grills themselves.
1. Consider the Whole Menu
One size doesn’t fit all when it comes to spice rubs, BBQ sauces, or marinades. Although many flavorings are interchangeable, others have specific purposes and unique flavor signatures. Do some research and consider the overall “taste goal” of your meal. Also, consider how vegetables and side dishes will be complemented by the flavor you’ve selected for the main course. Sticky Fingers Carolina Sweet BBQ Sauce is an example of a sweeter sauce that works well with a blander, starchier vegetable like baked potatoes or corn on the cob. Sticky also has a pleasant bite on the backend to satisfy the spice lovers at your table without overpowering the underlying flavor of the main course.
2. Choose High Quality Ingredients
Quality also means picking the best seasonings and spice blends to bring the flavors of the food to the surface. If creating your own BBQ dry rub seems too ambitious, start with a premixed blend like Grandpa’s BBQ Rub. These products are formulated so the ingredients complement each other and help take out some of the guesswork. Standard practice when using any dry rub advocates using generous amounts rubbed into your meat and allowing it to rest to reach maximum flavor. The rub will then caramelize on the grill and create a pleasing crunch and superior texture. The result is a savory aroma and complicated taste that doesn’t overpower itself as so often happens with other BBQ products.
3. Temperature and Cooking Time
A common problem when grilling is undercooked or overcooked meat. Apart from being potentially dangerous, using a premium cut of meat will mean nothing if it is reduced to ash or still raw when served to guests. Make a meat thermometer part of your BBQ Utensil Set and follow correct temperature guidelines.
4. Try Something New
There are many products that can bring a lively new twist to traditional BBQ so don’t be afraid to experiment. Products like those in the Yulicious Gourmet Brand specialize in offering an alternative to traditional BBQ sauces relying on herb and spice blends to enhance the natural flavor of food rather than traditional “tomato-based” preparations.
5. Taste Test
Ultimately, you are the judge of what sauce, rub, or marinade works. Taste the food yourself as you prepare it. If it doesn’t taste good to you it won’t taste good for your guests. Don’t be afraid to fiddle. The end result will be worth the risk.
Photo Credit: Christopher Aloi To make your own rub, or buy pre-blended? That is the question. Having your own signature rub can be a lot of fun. It makes a great gift for a friend and gives you something to brag about at your next cookout… but is it for you? There are a few [...]
Photo Credit: Sudhamshu Hebbar We take great pride in having the freshest spices you can buy online. We know how important it is to cook with fresh spices, the fresher the spices the better all of your recipes will taste. So, we wanted to pass along a few tips to help you extend the life [...]
We all know it would be ideal to cook a delicious homemade meal every time. But when you have a busy schedule sometimes you have to resort to fast food. With all the different food chains available today eventually the same cheeseburgers, tacos, and pizza just get boring. We decided to come up with a few ideas to spice up old drive-thru or frozen foods to give them a more made-in-the-kitchen feel.
The Ghost Chili Pepper (also known as Bhut Jolokia or Naga Jolokia) is one of the world’s hottest chili peppers. Watch out for this one! An HPLC analysis has tested the ghost chili at 1,041,427 Scoville heat units!!! Probably too hot to eat alone, a little bit will instantly heat up any sauce or mix you’re [...]
We’ve all been stuck in those apartment leases where the landlord won’t allow grills, so what do you do in the summer with no grill? Bring the flavor of the grill inside to your kitchen. Add a little of our secret Charcoal Seasoning, then bake, broil, or pan fry your favorite grilled item and watch as your [...]
With Summer now upon us, what better time to make some home made ice cream. This recipe is sure to cool you down on a hot summers day. Using our freshest Saigon Cinnamon, whipping cream, milk, sugar and some other ingredients you will not be let down. Click on the link below to get a [...]
Each year Americans consume a whooping 16 billion quarts of popcorn Popcorn can be a healthy whole grain snack depending on how it is cooked Air popped popcorn has only 31Kcal per cup Most of America’s popcorn is grown in the Mid west The peak time to eat popcorn is in the fall maybe [...]
Perhaps it is the colder weather that brings National Soup Month to us in January. A little history on soup. Soup has been traced back as far as 6000 B.C., notably it seems that Hippopotamus was the first known meat used for soups. We know the early Greeks sold soup in their market places and [...]
Lentils are legumes and originated in central Asia They were found in the tombs of the Ancient Egyptians in 2400BC lentils come in all shapes and colors – brown, yellow, red and black French lentils are known for a delicate taste and they hold their shape better after cooking The optical lens is named [...]
