Jake's Famous Foods Barbecue & Cooking Blog

How to Clean Pork BBQ Ribs

noreply@blogger.com (Jake) — Mon, 04 Jul 2022 16:37:00 +0000

Clean ribs is a primary requirement prior to barbecue. But before you add dry rubs, marinades and seasoning, we'll need to spend some time getting the ribs prepared and ready. The process is somewhat simple but can be daunting if you've never been exposed to the preparation process.

We'll take you through the simplest form of preparation and cleaning before you fire up your grill for amazing ribs. So let's get the ribs ready as you will need the proper amount of time to ensure they are cooked for serving.

There are a couple of methods for cleaning and flavoring ribs prior to barbecuing on the grill. We'll show you what has worked for us.

To get your ribs ready for grilling you'll need to do a couple of things. The first requires removing the silvery membrane followed by thoroughly washing.

Steps on How to clean ribs

1. Place the BBQ ribs on a large platter or tray.

2. It's a good idea to have the ribs cold but not completely frozen or at room temperature. You'll need to remove the back silver membrane (The membrane is like a fibrous skin that will block the flavor of spices and marinades from penetrating the meat). If you aren't comfortable trimming it yourself, ask your butcher to remove the membrane while it's pliable but not frozen. If the film is frozen it will tear prematurely before you've completely removed it and thus you will extend more than the average amount of work necessary to remove the film.

The best way to start the film removal is to use a section of paper towel or a small butter knife. With the paper towel find a corner section of the film and pull toward the opposite end of the ribs. Pull evenly and slowly so the film will remove in as large a section as possible. If using a butter knife slip the knife underneath the film as you make contact with the meat.

Pry the film upward to create a gap between the film and the meat. Afterward slip a finger just beneath the loosened film then pull upward until you feel the film pulling away from the ribs. Continue lifting and pulling slowly until the film is removed. Repeat the process as necessary to expose the back of the ribs.

3. After the film is removed gently wash the entire surface of the ribs. Dry the ribs with a paper towel or lint free cloth.

4. Coat the clean ribs with the BBQ rub (Dry rubs use a combination of herbs and spices to impart an added level of flavor to BBQ ribs). It's at this point that we discuss an alternative to directly applying the dry rub. Some say that they apply a little olive oil or some neutral liquid to the ribs to create the needed contact to the ribs. I've used both processes many times and I find if I want to pre-marinade the meat I will use a simple addition such as yellow mustard. Rub completely with the mustard then allow the meat to site for about 1 hour then apply the dry rub. The mustard adds a little tartness to the meat and nicely adds a level of tenderizing you really don't get from oil. So, consider the mustard if you're so inclined. To help you after cleaning the ribs Jake's provides a wonderful set of BBQ dry rubs that make grilling ribs simple and easy. The steps to grilling ribs with dry rub are as follows, cover with plastic wrap or aluminum foil and refrigerate for 1 - 3 hours to marinate the ribs.

5. Once the clean ribs have marinated in BBQ dry rub, remove the wrap and allow the ribs to rest on a kitchen counter for about 20 minutes. This will bring the meat somewhere near room temperature. Place the ribs on the grill to start the cooking and grilling process.

Once done, remove and set aside for 5 - 10 minutes, BBQ ribs will generally continue cooking for a few minutes as they cool to just the right temperature for eating. Now that you've learned the rib cleaning process why not take a look at the barbecue sauce and dry rubs used at Jake's Famous Foods to enhance the flavor of these meats. Use code Barbecue10 to take 10% off at checkout.

Friends and Rib Cleaning

A close friend asked me how to best to clean ribs, especially since he was fond of those Dino style ribs. He also asked if it matters the way different ribs types are cleaned. Should you spend more time or manage the process differently when it comes to baby backs versus spare ribs versus plate or beef ribs? The difference comes when you change the type of meat that you will barbecue. In fact, when you plan on grilling beef ribs you'll find that there is a heavy layer of fat on the underside of the ribs. Each rib type, no matter what it is beef ribs, or pork ribs both should be cleaned. When it comes to baby back, spare ribs or country-style ribs the method of cleaning is generally the same.

First ensuring that the ribs have reached room temperature so that they are pliable.

Second, making sure that the ribs are dry and not moist. So, to ensure the ribs are dry you'll need to use paper towels to remove the moisture.

Third, you'll need either fingers, a flat butter knife or some other item to begin pulling up the membrane.

Fourth, start from the point of the ribs farthest away from you and pull the membrane toward you. Slowly pull the top most edge of the membrane toward you and away from the meat. Be careful the membrane may strip apart which is OK. Just remember to grab a new edge and keep pulling toward you. If you prefer to start at the bottom nearest you and pull upward that's OK too. We start from the top, because we found that the membrane will shred more when pulled from the bottom.

After clearing away all or as much of the membrane as you can next you can begin washing the ribs with cool water. If you have gloves you can put them on now. If not, then press on and wash vigorously on the top and the bottom of the ribs. One complete dry the ribs with paper towels. You'll want to remove as much water from the ribs as possible. You'll be doing the drying in preparation for the marinade or dry rub. Personally, at this stage we like to provide a little extra flavor and tenderizing by coating the ribs with yellow mustard, but of course you can you whatever works for you. When coated or seasoned place the ribs in a container or plastic bag and store them in the refrigerator until about an hour before the planned grilling. At that time you'll want to pull them out and allow them to rest on your kitchen counter as they get close to room temperature.

On beef ribs you'll apply the same clean methods as before except for one very important step. You'll find with beef ribs the fat layer is almost impossible to pull off by using a butter knife or finger tips. At this stage the best method is to use a sharp knife and remove as much of the fat as possible. Try to get as close to the bones as possible. Once done you can start the cleaning process. Once done washing towel off the ribs and at this point you can use mustard or seasoning to prepare the ribs before storing.

We hope this information helps as you plan your steps for this and every other barbecue going forward.

For additional information on Clean Ribs see our BBQ Tips BBQ Tips

Enjoy!

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We couldn't resist the opportunity to create a basic video on How To Clean Your Pork Ribs. Follow these simple steps to clean and remove that silvery film from your ribs.

Can or should a tri-tip be seasoned the night before?

noreply@blogger.com (Jake) — Wed, 30 Mar 2022 14:59:00 +0000

The short answer is YES. The long answer is you really don't have to but to improve the flavor of the tri tip it should be at room temperature for grilling or roasting preferably seasoned and ready to go. Now, seasonings can come in some pretty basic forms like salt, or salt and pepper in equal part mixes. We prefer the more elaborate mixes that we make such as our Jake's Famous dry rubs.

Now we know that not everyone will rush right out and get these amazing dry rub seasonings even though you should. But for those who don't want to exert the effort we've added what we consider to be some pretty good seasoning recipes below. Whether you like the more savory or the sweeter combinations you'll want to try any or all of them.

And for this post we'll add what we consider to be the top 7 dry rub mixes we use often...and that's of course if we don't use our own blend of dry rub seasonings which you can get right here or on Amazon and if you have Prime you can expect them the next day. OK enough of the grift let's get to the recipes.

Brown Sugar Spicy BBQ Dry Rub Ribs Recipe

1 teaspoon ground black pepper
2 teaspoons ground cumin
2 tablespoon Hungarian paprika
1/2 teaspoon ground coriander seed
1 teaspoon cayenne pepper
4 tablespoon brown sugar
2 teaspoons granulated garlic
1 tablespoon Kosher salt

Tri Tip Roast Rub Recipe Santa Maria

1 tablespoon fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic

Citrus Style Tri Tip Rub Recipe

4 teaspoons Garlic Powder
2 teaspoons Paprika
2 teaspoons Dried Orange Peel
1 teaspoon Chili Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Kosher Salt

Homemade Cajun Tri Tip Rub Recipe

8 tablespoons paprika
3 tablespoons cayenne
6 tablespoons ground black pepper
4 tablespoons garlic ground
3 tablespoons onion ground
6 tablespoons sea salt
2 tablespoons ground cumin
4 tablespoons dried oregano
4 tablespoons dried thyme

Santa Maria Tri-Tip Rub Recipe Basic

3 Tablespoons Granulated Garlic
2 Tablespoons Salt
2 Tablespoons Coarse Ground Black Pepper

Brown Sugar Sweet and Spicy Rub

1 teaspoon ground black pepper
2 teaspoons ground cumin
1 tablespoon Hungarian paprika
1/2 teaspoon ground coriander seed
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
2 teaspoons granulated garlic
1 tablespoon Kosher salt

Santa Maria Brown Sugar Rub Recipe Basic Garlic

3 Tablespoons Granulated Garlic
2 Tablespoons Salt
2 Tablespoons Brown Sugar
2 Tablespoons Coarse Ground Black Pepper

Garlic Dominant Tri-Tip Roast Rub Recipe

5 tsp granulated garlic
2 Tbsp Kosher salt
1 Tbsp ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp mustard powder

Now these are great rub recipes. So to answer the question about seasoning or marinating overnight we course say YES. Keep in mind that seasoning overnight will mean that the first layer of seasoning will be absorbed quickly into the tri tip. Our solution for that is to layer the meat with standard yellow mustard. Following the mustard let the meat rest for two hours to absorb and aid in the breakdown of muscle fibers. One done coat the meat with the seasoning mix. This coating process should be much easier with the yellow mustard. Keep in mind it's a good idea to re-coat the tri tip about 4 hours in. This will layer in the seasoning again and will help reduce dry out and drop off of the seasoning.

Now just before say 1 hour before grilling add one last layer of seasoning. By doing this the seasoning won't easily burn up if you leave on the hot part of the grill too long. Keep in mind there is a specific process to grilling tri tip. If you are on your first tri tip or would just like to know more about how to grill tri tip the right way follow our link 1 and link 2 to directions to aid in grilling your tri tip. One other thing these links are geared toward charcoal grills so you can easily adapt the process to gas or wood grills.

The seasoning dry rubs are excellent for tri tip, as well as chicken, roasts and even fish. Give them a try.

Practical Experience.

A friend of ours Jim always wanted to learn how to season meats. So, we traded some of his delicious special recipe chocolates for our process of seasoning and marinating. He had a new grill one of those pellet types or as they say "set and forget it". He told me he tried the process but for some reason it just didn't come out the way he liked. I saw the problem right away...and pointed out those pellet grills introduce moisture into the meat so if you like your ribs or tri tip to be really juicy and liquidy (OK maybe not the best word, but it works) then a pellet grill is the thing for you. But if you enjoy meat the way you grilled it when you were a kid using just plain charcoal and hardwood then it would be pretty near impossible to replicate the process using a pellet grill. I told him to ratchet up the heat and reduce the amount of pellets that would drop in the chamber. With some adjustments the process worked like a charm. The only real downside is that the meat could not be seared as least effectively the way you would using a charcoal or wood grill. He now loves the process and we are the benefactors of some pretty sweet chocolate. I think we both made out in this deal. Given the chance we know that you can achieve just as good or better results than Jim. In fact if you follow these steps and order our dry rubs you will end of with amazing results.

We hope you enjoy the rubs, seasonings and the process of barbecue.

Ya know when you're done with the tri tip and while the world is beginning to open up again it might be a good time to consider taking a trip. Use our travel link to get to some pretty fantastic travel sites. And of course we get a small stipend when you choose to opt in and take a trip...I know I am.

The Best Dry Rub for Ribs Recipe

noreply@blogger.com (Jake) — Tue, 16 Jun 2020 19:36:00 +0000

Its Time to Make Your Best Dry Rub for Ribs Recipe

A long time ago I would never consider myself so arrogant as to say "Hey, I know what the Best Dry Rub for Ribs Is". Man, that's a "bold statement". Truth is there are literally hundreds of Rub and Rub Recipe Rib types that can meet your fancy. So, I'm a little leary when I see some website or blog taunting the fact that they know what the best this is or that is when in fact most have no idea at all. I've been in the business of Barbecue and Barbecue production production for over 20 years now and some days I find myself wanting to know more about the career choice and the products I've made. But in reality when you compare our knowledge against so many of those bloggers I guess you find out that we might actually know something about the topic. So, we'll take a shot at giving you the best of our experience and work toward heading you in the direction that would serve you best. Or at least what we believe will serve you best. Keep in mind dry rubs vary just like people's preferences for spicy and non-spicy foods, it's all relative and cultural. I've been some place across the globe that you couldn't pay me to eat some of the things I saw but when properly conditioned folks eat them like there's no tomorrow. So, on to the topic of what is the Best Dry Rub for Ribs.

We'll focus on pork ribs and the application process necessary to make them tender and juicy. As a proctor in the field true barbecue should not be so tender that the meat falls of the bone. Think of picking up a rib bone with a clean shirt on only to find half of it on your clothes. You want to have a degree of firmness in the meat while giving the best chew texture possible. A good rib is moist and meaty, a great rib is tender, moist, meaty, juicy, and firm exhibiting an amazing meat flavor all at the same time. So if you're going to season the meat then you want to focus on the end first which ultimately is the desired taste you want out of all the effort you put in.

We believe in properly marinating the meat beforehand. That means if the meat is frozen you'll need to thaw it out. If the meat is old you'll probably want to throw it out and start over. You'll want to give yourself the best chance possible at achieving the best taste possible so starting with a good fresh cut of meat is just about the beginning of the process. As for seasonings and marinades you'll want to ensure your seasonings are fresh. So, if you decide to make the seasoning mix at home you'll need to check the expiration dates on your peppers, paprika, onion, garlic and all the other elements that will go into your Dry Rub for Ribs.

One thing I focus on a whole lot which not too many people talk about is the use of Yellow Mustard. I can't say enough about something so simple that will deliver a really nice flavor to the meat. I like meat to have a subtle tartness during the marination process. Yellow Mustard adds that bit of tartness that I just can't seem to get from brines or a submersion in liquids. So, first clean the meat, wash it thoroughly pat it dry then follow with a nice coating of the Yellow Mustard. Here's a key to the process allow the mustard to do its job properly. That means allow the mustard to remain on the meat for at least 2 to 3 hours. That will help break down the muscle fibers and tissues in preparation for the application of the dry rub.

Once marinated begin the application of the dry rub. The dry rub must be applied evenly that means that we want to see the meat coated on all sides. I like to be able to see the redness of the meat through the dry rub. If you have so much rub that all you see is rub on all sides of the meat then you've applied too much dry rub. You can start over by washing the meat to remove the excess dry rub. Keep in mind you will not have to begin the mustard process over as the meat is already marinated and ready for seasoning application. Add about 4 to 6 tablespoons of the dry rub over the meat. If the rub has sugar in it keep in mind sugar will begin to caramelize once it nears the 275 degree mark. When you get past the 275 degrees sugar can start to burn so a good temperature for grilling or cooking the meat is around 250 degrees. We want the meat to rest in this temperature for a long period of time usually about 2 or more hours.

Now at about 2 or more hours the meat is approaching the desired finishing temperature. But we want the meat to be tender and juicy so we're going to keep grilling. You may notice that as the process continues longer the increments of cooking Temperature may slow down. What this means is that is the temperature goes on the internal heat of the meat may drop down from 5 degrees per 15 minutes to 1 or 2 degrees per 20 to 25 minutes. This is very common and means that you have reached what is called in the business the "stall" period. It's the point in which the application of heat will no longer cause the internal temperature of the meat to rise without some other process involved. Well we have just the deal to resolve the stall. Some call the process the "Texas Crunch" an odd sounding name which I tend to think is the result of the materials used to get past the stall point. Essentially you take a large piece of aluminum foil and completely wrap the meat sealing it in the foil. It is at this point you'll decide if you want to flavor the meat even more or if you'll simply complete the cooking process.

To complete the cooking process you'll allow the meat to continue cooking for about an hour. If you apply a meat thermometer you'll notice after about a half hour the meat's temperature has risen and gotten closer to the desired finish point. Once you achieve the desired temperature of about 200 degrees you'll test the meat by simply pulling on one of the bones. If the meat is firm then you've done your job and are to be congratulated. If the meat is break apart then you may have overcooked the meat but not to worry there is a way to fix this. Simply leave the meat on the grill and open the foil down the entire rack. The meat will continue cooking on the foil with topside open. Allow the meat to rest on the grill for about 30 minutes this will dry up any moisture and will firm up the meat.

Now we can't say enough about the finishing steps needed to complete the ribs. The ribs MUST rest appropriately. What does that mean...it means that the ribs must be held in a location that is contained either a large cooler or an oven where no additional heat is applied. The ribs will give over their heat and continue some internal cooking for that period of 30 to 45 minutes. Do not worry about them remaining warm as I think you'll find when they are properly rested the meat will exhibit the perfect degree of warm during the eating cycle.

Optional flavoring the meat. If you desire to flavor the meat you can do the following which I've done often. Take 3 to 4 1/4 in pats of butter and lay them on the foil underneath the ribs. Then add about 1/2 cup of liquid either Apple juice, Guava juice, Pomegranate juice or if you're really daring some form of soda pop like Dr. Pepper or Coca Cola. Seal the foil and allow the ribs to steam in the mix. Keep in mind if the liquids were cold then you will probably add another 25 minutes to the cooking cycle. Allow the meat to reach the desire cooking temperature of about 200 degrees. Once reached open the foil and allow the meat to continue cooking for about 30 minutes. Your meat at this point has reached the fall off the bone stage however, we want to firm them up by drying out the ribs with the foil open. When all is done move the ribs to a container such as a cooler or oven and wrap them so that they will rest for at least 30 minutes to an hour.

Now to the Best Dry Rub for Ribs Recipe

The Best Dry Rub for Ribs must contain some key elements such as Paprika either Spanish, Indian or Hungarian, Black Pepper, preferably coarse ground, salt either smoked or kosher or if adventurous celery salt, Onion either ground or coarse and dried, Garlic the same as Onion, for spiciness you can use cayenne pepper an old standby or dried jalapeno and if you just want basic heat then bump up your levels of coarse ground black pepper. I also use a nice round amount of mustard flour which gives an amazing tartness all the while delivering a little pucker to the rub. Last but not least I use white sugar or some form of sugar. In most cases I will use Brown sugar. The Brown sugar has a more mellow flavor that pure white and will caramelize nicely on your ribs and chicken. And for those who like a little bit of chili imitation in their dry rub I use cumin ground.

So let me collect all those Dry Rub items for you below.

3T Paprika
1T Black Pepper
1T Salt or Celery Salt
1T Onion Powder
2T Garlic Granulated
1/2 T Cayenne pepper or Jalapeno Dried
1-1/2T Mustard flour
4T Brown sugar
1/2 T Cumin

With this recipe you will create your Best Dry Rub for Ribs that you've ever made. And as a friend of mine once said, "it's not so much about the ribs and the rub that make a great barbecue, but really the friends that you're able to share it with". I hope you have great friends and family to enjoy your results.

And after all that if you find you'd rather get your Best Dry Rub for Ribs pre-made then by all means visit our website at Jake's Famous Foods and go directly to our dry rubs page or visit our BBQ Deals page for some great specials use code: Barbecue10 and 10% off your purchase at checkout.

20 All Time Favorite Tri-Tip Rub Recipes

noreply@blogger.com (Jake) — Tue, 10 Sep 2019 21:06:00 +0000

So many have heard about this delicious, succulent and almost delicately flavorful tri tip roast or steaks. For those who have not heard about tri tip we can help with a somewhat short explanation. Tri-Tip for the most part is a triangular section primarily located in the front quarters of a steer or cow. The section resides primarily between the breast and the legs of the animal. The tri-tip is sometimes known as the "Newport Steak" or "Santa Maria Steak". The cut of meat is extremely popular in the Central California Coast region where Santa Maria Style barbecue has become synonymous. We know that there are as many claims regarding how Santa Maria tri-tip came into being as there are recipes for making the desired cut of meat. Most of the stories start with a butcher and an unwanted cut of meat sometime in the mid to late 1950s. In addition we've heard stories over the years about the cut of meat and it origins in foreign locations such as Germany, France and Spain.

While we believe that the initial idea for the cut of meat will always be in question we also believe that the results of grilling or roasting the cut will not be in question. This is an amazing cut of meat that when properly grilled or roasted produces phenomenal results. How often can a cut of meat produce the characteristics of a roast, a steak, a loin cut and more? Tri-tip is that cut of meat that is so extremely versatile and yet the way in which it is cooked is among the most basic almost "caveman" styles of cooking.

For those who know tri-tip this may be merely a rehearsal of facts and information. You've already had the pleasure of direct introductions and most likely have produced a few if not many tri-tip meals. And as for cooking, whether it be grilling, roasting or barbecue there is not 100% correct format. The format depends on your needs and the results you wish to capture. If your limited by the confines of your space such as an apartment or shared living quarters then the outside grilling process may never enter into your discussions. If your in cold or rainy confines then the same may be said of your location. However, if you have access to some method of cooking external to your kitchen stove then the results you produce will be just as good if not better than what everyone else can produce. I myself have tried oven roasting, direct grilling, barbecue, and smoking. The primary difference in the cooking methods is "time and heat source".

Oven roasting will produce wonderful results but searing of the meat may not be as easily done unless a secondary grill plate is introduced. Smoking is a wonderful format that produces incredible results however, one must have time and the correct amount of heat to produce those cherished results. The beauty of smoking is the introduction of woods and the richness that each type of wood produces. Keep in mind that the smoke is not cooking the meat, rather the smoke is flavoring the meat for the end result which of course is eating the results.

PURPOSEFUL TRI-TIP RUB RECIPES

Our purpose here in this post is to provide a new listing of tri-tip rub recipes that one can use to produce exceptional results. We've tried every recipe we list here and can easily tell if the results were decent or epic. The recipes for tri-tip rubs are not listed in degrees of preference one over another. The tri-tip rub recipes are listed similar by form.

A word about the true nature of a decent tri-tip rub. Tri-Tip Rub Recipes are meant to enhance the final taste of the meat. All that means is that when you bite into the cut portion you are able to taste the beef and the flavoring that you've added. Now, since tri-tip is a fairly thick cut of meat it can be hard to introduce flavor directly in the center portion. We know this because over the years we've tried many different ways to achieve internal flavoring.

The most basic method we used to enhance the internal flavor was by direct injection. We took our tri-tip rub recipe and mixed that in with some liquid ingredients like Apple or Guava juice concentrate then directly injected the mixture into the meat. In addition the external part of the meat was coated with a basic yellow mustard to assist in the microscopic level of tissue breakdown while also acting as a carrier for the seasoning. But first we allowed the injected and coated tri-tip to marinate in the refrigerator for about an hour. Afterward we applied our tri-tip rub generously then put the meat in a container and continued resting the meat for an additional two hours. After a total of 4 hours of marinating the meat was brought out at least 1/2 hour in advance and allowed to rest in the container on the kitchen counter to achieve room temperature. Following that marinating and resting effort we prepared our grill and began the process of producing an exceptional tri-tip.

For those of you who don't know we prefer the sear first then roast method. This method is easy to do and produces exceptional results. Just sear your marinate tri-tip on each side for about 4 to 6 minutes then move the seared meat to receive indirect heat. More simply said, move the seared meat away from the primary heat source either to a cooler section of the grill or a section in which one of your burners is turned off if barbecuing outside. For those who are roasting their tri-tip after searing simply moderate your temperature to around 225 degrees.

There are two schools of thought regarding searing of Tri-tip. The first says one should sear the meat prior to grilling, barbecue. The second school of thought says that one should sear the meat after the roasting process. Searing is the direct effect of the Maillard process and is intended to create a texture differential between the outer surface of the meat and the inner softer material. Direct searing will produce a brown or brownish crust sometimes known as caramelization and will as many call it "lock in" or "seal in the juices" of the meat. Reverse or the second form of searing is intended to all the roasting of the meat first so that the internal meat is balanced in cooking. Afterward the reverse searing method is applied and the is cooked at a high temperature to achieve caramelization. We opt for the first method because as a practical matter the charcoals may have burned down to such a level that little if any charcoal is left to produce the high heat required. In fact to get the level of heat necessary you may have to add additional segments of charcoals which after the sear process will be wasted and unused. Your choice of searing method is dependent on how evenly you want to achieve the doneness of the inner roast.

How to know if you're using the right amount of wood for smoke. The use of wood and the amount of wood related to smoking tri-tip is critical. Over the years we've used all kinds of wood and wood types. We've used red oak, and hickory, along with pecan, and alder and peach, apple and various other wood types. The one thing we've come to know is just how much wood to use and when to introduce wood into the barbecue process. The average person may get their charcoal source going then immediately add wood into the process. There are a couple of reasons that you may not want to do that. First, wood smoke is a coating, it does not cook the meat. Only heat from the burning of wood or charcoal or other product will cook the meat. So, when it comes to wood one must first determine what they want the end result meat to taste like. You must also realize that all woods are not the same, especially in the rate of their burning and also the amount of wood smoke they can impart.

The simplest way to manage wood smoke is just by using a very small amount until your personal confidence rises. Meaning, after two or three barbecues you will begin to learn just what it takes to properly use wood smoke. We've found that using too much wood can produce an extremely strong almost acidic taste in the meat, so strong that it almost cannot be eaten. And over time we learned that a very light use of wood produced the best results. To help with smoke management and for those that are smoking at home the soaking of woods is a very good way to slow down the burning process and thus truly manage wood smoke. If this was a commercial operation then by no means would it be possible to soak the wood beforehand. But for those working out of their homes it may be possible to soak the wood in a container or kitchen sink.

As for the amount of wood we've found that 5 - 6 Ounces and no more is the right amount of wood. If you should use 1 lb or more then you will most certainly over smoke the meat. As for placement we've found that smoking will depend on the length of cooking time prescribed for the meat. If you intend to cook the meat for 5 hours as in a set of baby back ribs then within the first three hours of the 3-2-1 cooking process is the best time for smoking. We will arrange our soaked 5 Ounces of wood such that as the charcoal burns somewhere just after the first half hour our wood will begin to smoke. The wood source will continue to smoke when soaked for about 40 minutes to an hour. We've found that the application of smoke over that period will deliver the best natural wood smoke flavor to the meat.

So, let's get to the tri-tip rub recipes we believe will produce some awesome results for you.

Brown Sugar Tri Tip Rub Recipe

teaspoons Kosher Salt
2 teaspoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoons chili powder
1 teaspoons cayenne pepper
1/2 teaspoons dry mustard
1/2 teaspoons cumin

Herb Grilled Flattened Rolled Tri Tip

1/4 cup chopped onion
2 Tablespoons butter
2 hard-boiled eggs, chopped
1 cup sour cream
2 cups herb seasoned croutons
1/2 cup hot water
1 egg, beaten
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 Tablespoons hot vegetable oil
1/2 cup water
2 Tablespoons Jake's Tri-Tip, Steak and Rib Dry Rub
Olive Oil

Mustard Glaze

3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Honey
2 Tablespoons Balsamic Vinegar
1/4 Cup Red Wine
3 Tablespoons Yellow Mustard
1 Tablespoon Rosemary chopped
2 Teaspoons Kosher Salt
2 Garlic Cloves diced
1/2 Teaspoon Black Pepper
1/4 Cup Orange Juice
3 Tablespoons Jake's Tri Tip, Steak and Rib Rub

Citrus Style Tri Tip, Dry Rub Recipe

4 teaspoons Garlic Powder
2 teaspoons Paprika
2 teaspoons Dried Orange Peel
1 teaspoon Chili Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Kosher Salt

Santa Maria Tri Tip Rub Recipe

3 Tablespoons Granulated Garlic
2 Tablespoons Salt
2 Tablespoons Coarse Ground Black Pepper

Spicy Sweet Tri-Tip Rub Recipe

1 teaspoon ground black pepper
2 teaspoons ground cumin
1 Tablespoon paprika
1/2 teaspoon ground coriander seed
1/2 teaspoon cayenne pepper
1 Tablespoon dark or light brown sugar
2 medium cloves garlic, minced
1 Tablespoon Kosher salt

Homemade Cajun Tri Tip Dry Rub Recipe

8 Tablespoons paprika
3 Tablespoons cayenne
6 Tablespoons ground black pepper
4 Tablespoons garlic ground
3 Tablespoons onion ground
6 Tablespoons sea salt
2 Tablespoons ground cumin
4 Tablespoons dried oregano
4 Tablespoons dried thyme

Chili Cumin Tri Tip Recipe

3 Tablespoons Worcestershire sauce
3 Tablespoons black pepper
3 Tablespoons salt
3 Tablespoons garlic
3 Tablespoons chili pepper
3 Tablespoons onion salt
3 Tablespoons ground cumin
3 Tablespoons ground cilantro

Red Wine Vinegar Tri Tip Recipe

2 teaspoon Salt
2 teaspoon Black Pepper
2 teaspoon Garlic Powder
2 teaspoon Paprika
1 teaspoon Onion Powder
1 teaspoon Rosemary
1 teaspoon Cayenne Pepper
1/3 Cup Red Wine Vinegar
1/3 Cup Vegetable Oil

Spicy Grilled Tri Tip Recipe

1/2 teaspoon Cayenne powder
1 whole tri-tip roast, about 2 pounds
1 Tablespoon olive oil
1 Tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme

Rosemary Garlic Tri-tip Rub Recipe

1 Tablespoon garlic salt
1 Tablespoon onion salt
1 tsp pepper
1 tsp rosemary
1 tsp paprika
1 tsp sea salt

Smoked Paprika Garlic Tri-Tip Rub Recipe

1 tsp salt
2 tsp pepper
2 tsp garlic powder
1 tsp paprika
1/2 tsp smoked paprika
1 tsp onion powder
1 tsp dried rosemary
1/4 tsp cayenne
1 Tablespoon mayonnaise
1 tsp smoked salt

Chipotle Tri-Tip Rub Recipe

1 Tablespoon coarse salt
1-1/2 teaspoons chipotle chili powder
1-1/2 teaspoons oregano
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

Coffee and Clove Tri-Tip Rub Recipe

2 Tablespoon finely ground coffee
1 Tablespoon kosher salt
1 Tablespoon granulated garlic
1 teaspoon black pepper
1 Tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Spicy Coffee Tri-tip Rub Recipe

2 Tablespoon finely ground coffee
1 ½ Tablespoon kosher salt
1 ½ tablespoons garlic powder
1 teaspoon freshly cracked black pepper
1 Tablespoonn brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

Lime Citrus Tri-Tip Rub Recipe

5 cloves garlic minced
2 Tablespoon fresh squeezed lime juice
1 tablespoon liquid smoke flavoring
2 teaspoons onion powder
2 teaspoons sea salt
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
Splash apple juice

Rosemary Sage Tri-Tip Rub Recipe

1/4 cup Kosher salt
1/4 cup finely ground black pepper
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup baker's sugar
1/4 cup dried oregano
1 Tablespoon cayenne pepper
1 Tablespoon dry rosemary
1 1/2 tsp dry sage

Brown Sugar Lemon Pepper Tri-Tip Rub Recipe

1/4 cup brown sugar
1/4 cup paprika
3 Tablespoons cracked black pepper
3 Tablespoons sea salt
2 Tablespoons lemon pepper
2 teaspoons chili powder
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Simple Tri-Tip Rub Recipe

2 tsp. freshly ground black pepper
2 tsp. white pepper
2 tsp. cayenne pepper
1 tsp. onion powder
4 Tablespoon. granulated garlic
5 Tablespoon. salt
1 Tablespoon Smoked Paprika

Rosemary Dill Tri-Tip Rub Recipe

1 Tablespoon Salt
1/2 teaspoon Garlic salt
1/2 teaspoon Celery salt
1/4 teaspoon Black pepper
1/4 teaspoon Onion powder
1/4 teaspoon Paprika
1/4 teaspoon Dill
1/4 teaspoon Sage
1/4 teaspoon Rosemary

Fantastic Santa Maria Tri Tip Rub Recipe cooking video

Our Tri Tip Rub Recipes for sale

Tri Tip Steak and Rib Rub
Santa Barbara Rub
San Ysidro Rub Natural Sugar Free
Santa Maria Dry Rub
Memphis Dry Rub Full Flavored and Sugar Free

Should you have questions regarding how we manage Privacy assets please consult our Privacy Page

See GREAT DEALS on our BBQ Sauce, Dry Rubs and Condiments, Use code: Barbecue10 on our Specials Page now and take 10% off any Jake's product.

How long to marinate pork loin with BBQ Rubs

noreply@blogger.com (Jake) — Wed, 31 Jul 2019 17:54:00 +0000

Pork Loin Tenderloin

One of the best meals we've ever eaten is properly grilled Pork tenderloin. Our grilled pork tenderloin was masterfully cooked using one of our most famous dry rubs. And before the tenderloin was even rubbed the loin was prepped with just the right amount of "secret" marinade. Some say this isn't so much of a secret simply because we've touted the use of this simple technique many times before. No matter to many they have not heard of using this process. But to a few this is the "go-to" method for marinating pork loin, pork tenderloin, pork ribs, beef ribs, steaks, chicken and more. But before we go there let's learn a little bit about our meat.
For those who didn't know there are two forms of loin, the pork loin and the pork tenderloin which sound the same but are really are very different. The primary difference has to do with the location at which the loin segments are taken from the animal. As many know the pork loin is sometimes called "the pork loin roast" and is a larger section of the loin which is most often roasted. The pork loin usually comes in two forms either "bone in" in which the loin ribs are left attached, or "boneless". The boneless segments are many times tied with butcher's twine to capture the loin holding it from falling apart during cooking. The outer location of the loin is normally the section in which pork rinds are cut and cooked. Regarding the tenderloin this section comes primarily from the major muscle section along the central spine of the animal. This area is primarily known as the most tender portion of the animal because the location is used for posture and not for the central task of movement.

Pork loin is lean and can be juicy living up to its name. It is a versatile meat that can be marinated, rubbed, smoked, baked, boiled or cooked in just about any other way you can determine. Because the meat is so lean the real issues toward cooking the meat revolves around cooking times and just how long one should actually cook the meat. In this case Knowledge is the best weapon in the battle toward achieving success especially for cooking or roasting.

Now comes the "secret" method for properly marinated your pork loin or tenderloin. The simple secret method utilizes "mustard". That's right, just plain yellow mustard which is one of the simplest forms of marinade. The mustard will not only coat the surface of the meat but will permeate a layer of the meat acting to further tenderize a segment of meat that for the most part is already tender. But when we add the mustard marinade we want it to do double duty as a flavor-ant and also a tenderizer. The flavor-ant will match extremely well with our selected dry bbq rub. So, now the question becomes after adding the mustard marinade how long do you keep it on the meat before adding the bbq rub? For the best results in marinating we suggest a minimum 1 hour and at least 2 hours if possible. For best results the mustard marinade must be added to a cleaned and dried segment of pork loin or pork tenderloin. The meat must then be placed in a plastic bag or container and refrigerated in the average use section of your refrigerator. The meat must be cooled but not frozen and further the meat must NOT be allowed to rest on the kitchen counter at room temperature for more than an hour. Resting too long on the counter may promote bacteria growth and could result in illness.

The dry bbq rubs we recommend are our very own Jake's Famous Pure Santa Maria BBQ Rub or our Jake's Famous Tri Tip, Steak and Rib Rub. We've listed two dry rubs due to their innate characteristics. The Pure Santa Maria BBQ Rub is a coarser ground version of dry rubs with its almost Montreal scale and size of ingredients using large flakes of Kosher smoked salt, coarse ground black pepper, and chips of coarse ground garlic all combined with hints of ground mustard and ground onion powder topped off with just the right amount of parsley. The Tri Tip, Steak and Rib Rub is a savory yet subtle sweet dry rub the uses compliments of brown sugar, savory tarragon, and garlic layered with oregano and smoked salts. Each when properly coated on your pork loin or pork tenderloin with produce epic results.

Overall there are 4 key elements in this process, the meat, the marinade, the dry rub and the grilling process. We need to pay special attention to the fact that even though the pork loin and the pork tenderloin are derived from entirely different sections of the animal the grilling, cooking and roasting process are somewhat similar. Grilling can be done on a kettle grill like a Weber or aluminum grill with gas or radiant heat and so on. Grilling or in this case barbecuing can be done on a smoker grill first by searing the meat then smoking it until it reaches the desired temperature. So let's get to the process of grilling the pork loin/pork tenderloin.

Steps To Grilled pork loin tenderloin How long to cook Per Pound:

1. Select your Pork Loin or Pork Tenderloin
2. Clean and Wash, patting dry afterward.
3. Marinate the loin and let rest for a minimum 1-2 hours.
4. Season the Pork Loin with Jake's Tri-Tip, Steak and Rib Dry Rub or Jake's Famous Pure Santa Maria Dry Rub
5. Let rest for 1 hour in cool dry place (refrigerator). Remove and let rest for 10 minutes at room temperature before placing it on the grill.
6. Prepare your grill bringing the temperature to 325 degrees.
7. Oil the grill grates with Olive or similar oil.
8. Place the Pork Loin/ tenderloin over the cooler section of the grill and place the top on the grill.
9. Ensure the top grill vents are open and the bottom vents are at least half way open.
10. Begin grilling until the temperature is between 155 - 160 USDA which is the range at which the US Department of Agriculture considers the meat to be fully cooked and out of the zone at which the meat is unsuitable for consumption.
11. Checking temperatures every 15 to 20 minutes will ensure that the meat is grilled to peak temperature. Keep in mind though that each time the lid is opened you may need to add 5 minutes to the grilling cycle to adjust for heat loss. Focus on a temperature check every 25 minutes once your grill is running at the perfect temperature.
12. Once the internal temperature reaches the safe range 155 - 160 degrees Fahrenheit, take it off the grill.

Let it rest for 5-10 minutes so the juices absorb and redistribute throughout the meat.

See our Grilled pork loin Tenderloin Cooking chart below to help out.

Along with your Pork Loin Tenderloin get Jake's Special Dry Rubs and BBQ Sauces at Discount prices at purchase: Use Code Barbecue10 with any item and receive a 10% discount.

Temperature Chart For Meats
Pork Chops	Gourmet	USDA
Rare	N/A	N/A
Medium Rare	N/A	N/A
Medium	N/A	N/A
Medium Well	155-165ºF	170ºF
Well Done	175-185ºF	170ºF

40 Grilling Tips You Need to Know for 2019 and Beyond

noreply@blogger.com (Jake) — Tue, 30 Jul 2019 21:55:00 +0000

40 + Grilling Tips You Need to Know

If you’re looking for key BBQ Grilling Tips…you’ve come to the right place. In this post I will show 40 Grilling Tips that I use which have helped achieve my customer’s massive results for cooking and grilling barbecue.

Bonus: I’ve added links to our most popular BBQ Recipes to get you going fast and to achieve BBQ Success right away.

Before you start reading this page about BBQ Grilling Tips I highly encourage you to head over to my Facebook page and join me and others as we discover together the world of barbecue.

The Barbecue cooking process can be divided into separate and distinct categories and actions:

Before the Barbecue, planning…what to cook
Preparation for the Barbecue, the grill, the meat, the sauces and seasonings
Marinating, seasoning
Tools and equipment for barbecue, containers and transport • Starting the grill, heat management, temperature control
Managing the temperature and time continuum
Confirming the ending of the cooking grilling process
Resting and warming the completed barbecue
Serving

My tips will center around these 9 categories each designed to help you achieve success on every level. Let’s Get Started!

A. Before the Barbecue, planning…what to cook

Tip: #1 Who Are You Grilling For, yourself or with others? I know it sounds simple but if your are cooking for others you may have to consider whether someone has an allergy or dislike for some meat or food type. Focus on meats or foods that can be cooked or grilled within a 4 hour window.

Too often so many of the comments I get about BBQ cooking and grilling involve those who’ve had a bad experience or an unpleasant experience cooking a particular meat or vegetable. 90% of the time I’ve found that the reason the meat or vegetables did not achieve the success sought by the user was due to poor planning. So many see the latest cooking craze on one of the popular food channels then head out to their local market or butcher to pick up that rib roast or brisket with eyes on cooking the meat in 4 hours or less. Consider the meat, the grill or the stove, the heat used, the conditions for cooking and grilling either indoors or out, and realize the basics for every 1 pound of red meat it can take the average grill up to 2 hours to cook at 275 degrees. So, a 10 pound brisket will easily take 18 to 20 hours if slow cooked at 250 to 275 degrees to achieve perfect tenderness.

Tip #2 Good quality meat relies on tenderness and flavor and is directly related to what part of the animal the meat is derived from and also how you plan on cooking it. Begin with the end in mind an old adage told to me by relatives and friends over the years not to mention professors. Your selection of meat will ultimately depend on the primary purpose for the cut as well as factors like color of the meat, marbling, fat content, age of the cut, and days until the meat will actually be used.

Tip #3 Buy the highest USDA grade available that is compatible with your budget. Be careful not to get caught up in the hype of supermarkets latest scheme of the day with names like “Butcher’s Cut” or "Five Star Prime”. The terms are focus on deception as they attempt to sell lesser quality cuts of meat for upper quality prices to an unknowing public.

Tip #4 Buying meats that are frozen can save money over fresh cut but it’s important to properly manage the thawing process before using the meat. Improperly thawed foods will cook similarly to properly thawed or fresh meats however improperly thawed meats will remain cold and raw in the center much longer than fresh or properly thawed thus during the cooking process you may receive inaccurate reading while cooking meats especially if you are measuring the temperature of the meats at the surface level. Follow the proper process for thawing meats to reduce the potential for production of bacteria especially when meats were left out to thaw on the counter.

Tip #5 Raw foods and meats should be stored and prepared separately, especially when the meats are not going to be reheated right away.
Limit your potential exposure to harmful bacteria and disease by preparing raw meats separately. Once the meat is prepared wash down and sanitize the counters and surfaces with a solution of bleach and water. This will ensure that your area is safe to continue the prep process and will act as a barrier toward transmission to other foods and people.

Tip #6 Always remove frozen meat from its packaging before thawing in the fridge. This will help speed up the thaw process especially with the Styrofoam insulator is removed.

Tip #7 Cleaning is essential to stall the growth of bacteria. Clean any surfaces that have come in contact with raw meats and thaw water or marinades used during or after the thaw process. Thoroughly wash usage areas with warm water and soap. A 25/75 mixture of bleach and water can be used the treat the area as a final step after cleaning. Spray the area with the mixture ensuring that all surfaces have been removed of dishware; food stuffs, packaging or obstacles then spray the area and wipe down. Let the wiped area air drive before future use. The preparation process is probably the most important step in barbecue. So many fail to realize the simple truth if you start out wrong you end up wrong. First visualize how you want your barbecue to turn out. Do you want mild or spicy seasoned meat or sauced meat that covers your fingers and gets all gooey? Are you just looking for a char on your hamburgers of grilled meats? Let’s spend some time on tips that will improve your preparation process.

B. Preparation for the Barbecue, the grill, the meat, the sauces and seasonings

Tip #8 Cleaning the grill before use can actually improve its performance and produce better meals.

Tip #9 Most grill manufacturers recommend cleaning your grill after every use. By cleaning the grill you actually allow the grates to heat to their intended temperature creating a better sear and grilling result. Caked on or charred on meats from previous grill sessions can actually distort the cooking temperature requiring more heat and time to cook your meal.

Tip #10 Cleaning for a gas grill: turn all the burners to “HIGH” and let the grill run for 15 minutes. This will cook off most of the debris. Afterward, use a long-handled grill brush to scrub the grate while it’s still hot.

Tip # 11 For a charcoal grill: Scrub the grate with a long-handles grill brush while the grill is hot taking care not to burn yourself or melt any plastic brushes. When the grill has cooled, empty the ash pan into a fireproof bag and discard.

Tip #12 Charcoal ash is actually good soil amendment for your garden. If you’re an avid gardener who enjoys barbecue consider using the leftover ash in your garden to help break up the soil and to add some essential minerals.

Tip #13 If cleaning the grill with cleaning fluids always ensure that the fluids have been washed off or completely dried before placing the grate over high heat.

Tip #14 Using high quality natural barbecue sauce, dry rubs and marinades can and do improve the taste of the meal but also can improve the satisfaction of your guests. Barbecue sauces and marinades are intended to tenderize and add flavor. Lesser sauces and dry rubs use ingredients sometimes considered unsafe and can actually collect leaving one feeling bloated or heavy. A good quality barbecue sauce or dry rubs like Jake’s Famous Barbecue Sauces and Dry rubs will not only help tenderize meats but will also help you stay in shape improving how you feel after the meal because they do not contain corn syrup, MSG, high amounts of sodium, artificial sweeteners, or strange chemical combinations. You get a better product with a better taste to improve your end results. See our link: Jake's Famous Natural BBQ Sauce, Dry Rub Seasonings and Marinades today.

Tip #15 Charcoal Briquettes must be used properly to give you the best chance at achieving success. Focus on using briquettes purchased in the same season as your usage. Briquettes that are over a year old may not hold together well or deliver heat well throughout the cooking and grilling cycle.

Tip #16 Calculating the right number of briquettes to use. To calculate the necessary number of coals, cover the fire grate with an even layer of charcoal briquettes, edges touching, the number of briquettes needed to cover the grate is the exact number you will need to get the fire started. A good rule is to add 5 to 6 briquettes every hour to maintain a constant temperature by placing them directly on the existing hot coals. If using an indirect cooking method space the briquettes on either side of the grill.

Tip #17 Preheated briquettes - You can get a jump on the grilling process when needing additional briquettes to an existing grill session. Take a chimney starter and add 8 to 10 briquettes. Light the briquettes the standard way using newspaper or any flammable paper. Limit the use of materials containing dies or inks or cloth simply because they can give off odors or transfer trace amounts of these items to the briquettes and onto your meal. Once the briquettes have cooked down for about 10 to 15 minutes take a long pair of tongs and remove the briquettes one by one and layer them on your existing coals.

Tip #18 There are 11 Essential items that support the 40+ Grilling Tips you may need for your next barbecue when having family and friends join.

1. Portable vented grill, cleaned grill grates
2. Charcoal, lighter fluid, matches (some manufacturers sell small bags of briquettes designed for one use: burn them, bag and all--no lighter fluid required)
3. Barbeque tools: tongs, metal spatula, grill rack, oven mitts, apron to protect against spatter and grill contact
4. Grill spray such as PAM or spray oil to assist in removing cooked foods from the grill
5. Games: Frisbee's, soccer balls, baseball bat, ball, gloves, kites
6. Chocolate bars and graham crackers for S'mores
7. Portable stereo
8. Insect repellent, sunscreen, first aid kit, sunshade or umbrella
9. White Vinegar, if barbecuing in a park with fixed tables wipe down the tables with White Vinegar 20 minutes before eating. Allow the vinegar to dry, which will keep flies and insects away from the table.
10. Baking soda or small fire extinguisher to tame grease fires
11. Transport Box to collect cooled grill and utensils after use
12. Garbage bags for trash and food removal

C. MARINATING, SEASONING

Tip: #19 Raw meat when cooked delivers very natural flavors. However, if you don’t enjoy meat that is simply cooked without seasonings then you should consider simple marinating methods with liquid marinades or dry spices. Let the liquids or spice rest on the meat for at least 1 hour or more then grill as you would normally. The dry spice or marinade will impart flavor to the meat enhancing the overall taste.

Tip #20 Never reuse a marinade once it has been on the meat. A tenderizing marinade contains food acids and tenderizing enzymes and can increase or speed up harmful bacterial changes that occur when meat is resting.

Tip #21 Marinades don’t have to be complicated to be effective. Take for example lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. Marinades are generally used with less tender cuts of beef like chuck roast, round, flank, and skirt steaks.

Tip #22 Tougher cuts of meat should be marinated for a minimum of 6 hours but no more than 24 hours. Longer times will result in a mushy texture.

Tip #23 Dry Rubs make excellent meat marinades. Dry rubs use combinations of herbs and spices and impart an added level of flavor. The actual process is similar to capillary action in that the moisture or sweat of the meat as it warms actually draws the seasoning into the meat. Because dry rubs don’t contain liquids they can be shaken on multiple times to build layers of flavor. As the meat moistens simply add an additional layer until you feel that you’ve seasoned the meat adequately.

D. TOOLS AND EQUIPMENT FOR BARBECUE, CONTAINERS AND TRANSPORT

Tip: #24 There are several essential tools needed to assist you in your barbecue effort. First always have a good pair of tongs that can pick up meats at a good distance separating you and the fire of the grill. Always have a good set of gloves for handling hot items or hot implements. Also, always have a good meat thermometer for checking temperature and for determining the time it takes to cook your desired meat.

Tip #25 For charcoal grillers always have an acceptable ash can or a way to put out the charcoals after using them in the grill. Heat management works on the before and after the grilling cycle. Focus on managing the charcoals as if they were a camp fire in the forest.

Tip #26 Work Surfaces become almost forgotten for so many grillers. It’s important to have a work surface that can hold tongs, gloves, plates, or dishes and different things like marinades or aluminum foil.

Tip #27 One of the best tools I’ve used over the last year is a digital read out thermometer. The tool is excellent for allowing you to work on other things like salads and side items while visually managing and keeping an eye on the temperature at 60 or 80 feet away.

Tip #28 A good grill that can handle enough barbecue such that you don’t have to grill half at one time then remove and grill the second half. I find that an 18 inch round grill works wonders for most people. One does not need to be fancy when getting started grilling just have a grill that you can easily manage and that can be wheeled in and around the area that you’ll be working.

Tip #29 A spray bottle for flare ups. As one starts on the path of barbecue inevitably there will be flare ups. Of course as you grow in your understanding of grilling and barbecue the opportunities for flare ups will occur few and far between. At that point the cooking and bbq grilling tips process becomes one of heat management and with the right tools you may never see another flare up.

Tip #30 A stiff wire brush for cleaning the grill. This isn’t always needed but it’s a good idea to have one. Nowadays you can get a multi-sided plastic tool that has a brush on one side, a cleaning pad on the other and a wire brush on one side as well.

Tip #31 A good knife that is sharp and can be used to cutaway sections of fats on meats as you prepare them for grilling.

Tip #32 Plastic bags or a plastic container. We use plastic bags for containing meats just after we marinate or season the meats. The bags eliminate the need for additional washing and store easily in the refrigerator. Containers also work well but of course there is the clean-up that follows.

Tip #33 For Gas grills a backup source for gas. We’ve used a number of gas grills and it’s always at the most critical moment when you realize that you ran out of gas 10 minutes earlier. Keep an eye on the gas and an extra container to minimize disruption.

Tip #34 A pan or a tray for cooking vegetables. Cook vegetables on the grill grates is the standard way but it helps to have a tray when you’ve got a lot of items on the grill that need to finish at similar times.

E. STARTING THE GRILL, HEAT MANAGEMENT, TEMPERATURE CONTROL

TIP #35 The key to any barbecue is getting the grill started. First things first, if using a charcoal grill the simplest way to get a lot of coal started is just plain old lighter fluid. However, the down side is the smell of lighter fluid and possible carry over to your meat. The second best way is to use a chimney lighter. The lighter is a simple device that works off old newspaper wherein the charcoal is added in the tube and lit from the bottom up. After about 15 minutes the charcoal is transferred to the grill ready to go. For Gas grills the process is simpler just ensuring that you have an ample amount of gas then after turning on the gas delivery lines depressing the igniter to create a spark and light a flame.

Tip#36 Never add lighter fluid directly to a flaming grill. This might seem obvious but believe me each year a number of people end of in the hospital because they didn’t follow this simple rule. Use a lighter chimney to save you time and personal injury.

Tip #37 Use the right amount of heat to grill foods. It’s always better to overestimate than underestimate the number of charcoal briquettes required to grill meats. Disappointment comes near the end of the barbecue when your meat is almost done at least 10 degrees from completion and your charcoal burns out and you realize you don’t have any more in stock. Keep a reasonable supply of charcoal on hand. The same goes for gas grills, keep a backup tank in store.

F. MANAGING THE TEMPERATURE AND TIME CONTINUUM

Tip #38 Grill vents can save your barbecue. Actually managing heat and temperature through the use of grill vents is critical to the success of your barbecue. Start charcoal grills with the vent wide open, then notch down the grill when the temperature exceeds the range you direct to cook. Keep in mind notching down too much can stifle the oxygen available to keep the coals going thus causing the cook cycle to slow down. Also, we want to ensure that meat cooks in a reasonable range somewhere around 225 to 275 degrees, not too low and not too high.

Tip #39 Gas grill vents are very similar to charcoal grill vents. The difference being that gas is delivered and managed through a primary source in many cases a tube underneath and in the center of the grill delivers the actual gas. If you close off the vents too much you can starve the grill of air which will eventually kill the flame. Note, gas will continue to flow but there will be no flame this is very dangerous and one must be careful to first open the grill to allow the excess gas to escape then re-light the grill. Lighting the grill after may cause a small explosion and can damage parts of the grill or ruin your meats.

G. CONFIRMING THE ENDING OF THE GRILLING PROCESS

Tip: #40 Some may be thinking that knowing the end of the cooking process is common sense but believe me it isn’t. Many people don’t actually know when their meats are done. The secret is to know what temperature you want before you start and to have adequate tools that will measure for that temperature when cooking. Get a good meat thermometer and check our cooking chart to ensure you know when your meat is done.

H. RESTING AND WARMING THE COMPLETED BARBECUE

Bonus 40+ Grilling Tips for BBQ 2019

Tip: #41 More critical for some meats is the process of resting. Too often people grill some luxurious roast or steak only to find that their meats are tough. The meats during testing on the grill seemed fine however, something miraculous happened which can’t seem to be explained. Well we have an answer, meats need to be rested. Larger meats require longer resting periods. Resting allows the juices of the meat to be re-absorbed and juices that remain in the meat add to the tenderness of the meat. If you cut into a steak or roast right after it has been removed from the grill you might notice a puddle of juices on your plate. That simply says you should have rested the meat longer. We suggest a minimum of 20 minutes for a roast and 10 minutes for a steak. Some roasts will be rested for up to 30 minutes or more depending on size.

I. SERVING

Tip: #42 Serve Barbecue when it is warm to hot. If desired warm some bbq sauce and have it in a container on the side much like the sauce for buffalo wings. Barbecue can be served with mashed potatoes or fries but the centerpiece is always the barbecue.

Tip #43 When serving barbecue, if your plates aren’t already warm you can do so by setting them in the oven at 150 degrees for 4 to 5 minutes. Remove the plates and place them on a counter top adding the barbecue directly to the plates. Do not place warmed plates on anything plastic as melting or warping can result.

Tips #44 Wood Chips – for better smoking results soak wood chips for about 20 minutes before you barbecue then place chips directly on coals. Gas grills have smoker trays that can be added or purchased to produce the same smoke effect.

Tip #45 The most common smoking woods are hickory, mesquite and alder. Start with basic hickory using just a few chips until you master the process.

Tip #46 When grilling steaks ensure that charcoal or your gas grill reaches a minimum of 500 degrees. Steaks should be seared first then allowed to finish indirectly if doing so on a barbecue grill.

Tip #47 Keeping food warm after the barbecue: To keep food warm afterwards use water coolers, hot water baths or chafing dishes. Each is specific to the task and can hold the temperature on barbecue for hours.

Tip #48 Cutting Tri Tip Roast: This meat is often labeled the “Santa Maria Steak” and is especially popular in California. The best way to cut the meat after grilling is cut it on a bias across the natural grain of the meat. Follow the grain and move your cuts with the changes of the grain. Cut the meat into ¼ inch strips which can be easily chewed. If you don’t intend to eat the entire portion of the Tri Tip, reserve the uncut portion and place it in a plastic bag and hold in the refrigerator. Tri Tip can be held for at least 5 days without concern.

Tip #49 Putting BBQ Sauce on Steaks: In most cases adding barbecue sauce to steaks is far preferred than adding the sauce during the cooking process. Most good steaks cook about 8-10 minutes per side when the temperature exceeds 500 degrees. You can add sauce sparingly to the steaks then place them back on the grill to charbroil in the flavor. Keep in mind the additional cooking time may make the steak tougher. Best bet is to add the sauce about 10 degrees before the finish of the steak to ensure that the sauce is warmed and the steaks turns out nicely.

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BBQ Recipes

#1 Baby Back Ribs, Tri Tip And Fennel Style Recipe

Ingredients:

1 Jar Jake's Original Mild BBQ Sauce
1 5 oz container Jake's Tri Tip, Steak and Rib Rub
1 Tablespoons of ground Fennel
1 Rack Baby Back Pork Ribs
1 Appetite!

Directions:
Pour 1 Tablespoon of Fennel either whole or ground into a Cuisinart or similar blender. If using whole Fennel seed you may consider setting your blender to chop until the seeds have broken down to about 1/5 their size. Once the Fennel is blended open the 5 Oz container of Tri-Tip Rub and pour in with the Fennel. Continue blending the Tri-Tip Rub and Fennel together until thoroughly mixed. When done pour the Tri-Tip Rub and Fennel mixture back into the 5 Oz container. Shake on to the ribs and let rest 1 hour before grilling.

Recipe #2 Burgundy steak marinade brings out the tantalizing, full rich flavor of steaks.

Ingredients:

2 Rib Eye or New York steaks For Marinade
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1/2 cup oil
1/2 cup burgundy or dry red wine
2 tablespoons ketchup
2 tablespoons molasses

Directions:
Combine marinade ingredients and mix well; Place mix in container and add steaks; turn to coat, Cover and seal. To make steaks tender marinate for no more than 2 hours. Steaks can be marinated for more than 3 hours if desired, however, steaks may become mushy and may lose their natural flavoring.

Recipe #3 Grilled Barbecue Pork Steaks are fantastic for grilling and make and excellent meal.

Follow the steps to achieve your 2019 40 BBQ Tips for grilling bliss.

Ingredients:

4 pork blade steaks, 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 teaspoon garlic salt
1/2 teaspoon prepared mustard
1 tablespoon Worcestershire sauce

Directions:
Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.

Double Bonus Video: Double Snake Method BBQ Ribs and Chicken by Jake’s Famous Foods

Double Snake Method BBQ Ribs and Chicken

TAKE A BREAK!!!

These are a lot of tips to take in…so sometimes it’s a good idea to just stop and smell the roses while your mind absorbs the material. There’s an actual study that taking a break or meditating can actually amplify your mental clarity. But when that’s over…just get back to the Barbecue.

We hope you've enjoyed our 40+ Tips on Cooking and Grilling Barbecue. If you have a Tip that you would like to add just click on our contact link below and send your Tip. We will include your Tip and name with this post. Contact Us

Summary

Overall our 40+ BBQ and Grilling Tips will prove to be helpful but this post could be longer. We think listing around 100 tips in total is not a completely unreasonable goal.

Now go out and make your Best Barbecue today!

Balsamic Tri Tip with Red Wine Mustard Glaze

noreply@blogger.com (Jake) — Sat, 29 Jun 2019 23:28:00 +0000

Balsamic Red Wine Mustard Glaze

While making various Tri Tip marinated roasts we set out to create an entirely new version of our famous balsamic tri tip grill. In this version we take the essence of red wine and pair that with tart, savory mustard to create a world beaters recipe called Balsamic Tri Tip with Red Wine Mustard Glaze. This is an awesome combination of all the great things meat lovers love. The salty acidic flavors of balsamic vinegar combined with the round body of red wine topped off with subtle but tart mustard all reduced down to a luscious coat worthy glaze.

Let's get down to making this wonderful treat using our spices and seasonings along with some everyday combinations of ingredients.

Ingredients Balsamic Tri Tip with Red Wine Mustard Glaze

1 Tri Tip Roast approximately 2 lbs
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Honey
2 Tablespoons Balsamic Vinegar
1/4 Cup Red Wine
3 Tablespoons Yellow Mustard
1 Tablespoon Rosemary chopped
2 Teaspoons Kosher Salt
2 Garlic Cloves diced
1/2 Teaspoon Black Pepper
1/4 Cup Orange Juice
3 Tablespoons Jake's Tri Tip, Steak and Rib Rub

Directions to cook Tri Tip:

1. Thoroughly wash and clean the tri tip roast.
2. Pat dry with paper towels or lint free towel.
3. Rub Tri tip with Extra Virgin Olive Oil
4. Coat and Rub Tri tip with Jake's Tri Tip, Steak and Rib Rub.
5. Set seasoned roast aside in refrigerator to marinate.
6. Collect a medium sized bowl and combine all ingredients including the Balsamic Vinegar, Honey, Mustard, Red Wine, Kosher Salt, Rosemary, Garlic, Black Pepper, and Orange Juice.
7. Mix all ingredients thoroughly until blended.
8. Place blended ingredients in a pot on medium high heat.
9. Bring the ingredients to boil stirring continuously as material will stick to pot if not stirred.
10. Once boiling reduce heat to medium low and allow ingredients to reduce for 15 minutes until syrupy glaze forms on a large spoon.
11. Once glaze is formed remove from heat and allow glaze to rest in pot.

Directions to Grill Tri Tip

We prefer the Santa Maria Style grilling method when making tri tip. Having made hundreds of tri tips we find that this method is the easiest and best way to ensure the tri tip is grilled uniformly and the flavor delivered in a perfect way.

To get started with the grilling process first ensure that you've got two cooking zones on your bbq grill. The grill should have a medium high to high heat zone as if you were going to grill a steak. This will be the sear zone. The second zone will be the indirect cooking or roasting zone. In addition the grill must be able to have a lid that can close for the roasting effect. If you want to use a smoking wood during the grilling process you can as a bit of red oak, hickory, pecan or mesquite will certainly enhance the flavor of your Balsamic Tri Tip with Red Wine Mustard Glaze.

After the grill is started and especially if you're using a charcoal or lump charcoal to grill the roast remove the tri tip from the refrigerator and place on a container on the kitchen counter. This will allow the roast to bring itself as close to room temperature as possible. It's best not to cook with a cold tri tip which will take longer to finish in the process.

With the tri tip relaxed and the grill ready, bring the tri tip first placing it on the medium high to high heat zone. Allow the tri tip to sear on the zone for at least 5-6 minutes. Rotate the tri tip and sear the opposite side for an addition 5-6 minutes. Then rotate the tri tip again to sear until all sides are seared. At this stage you can leave the lid open as the searing does not require the fully enclosed state.

Once the tri tip is seared move the roast onto the medium heat zone. Close the lid and allow the tri tip to grill for 15 minutes. Check the roast with a meat thermometer. When checking the temperature always insert the thermometer from the side and never from the top. Insert the gauge at least half way into the roast to get the most accurate reading.

See our range chart below to help you determine if you're roast is cooking too fast or too slow. Now each time you check for temperature you will turn the roast on the opposite side until you've roasted the tri tip all the way around. Pay special attention to the lid ensuring that the lid is closed after each measurement.

Once the tri tip roasted is grilled to the temperature you want remove the roast and place in a covered container. DO NOT serve or cut the roast right away. Allow the juices of the tri tip to reabsorb into the meat to increase the overall tenderness of the roast. Allow the roast to rest for at least 15 minutes then serve.

To properly cut the tri tip ALWAYS cut across or perpendicular to the grain. Cut segments at least a 1/4 inch thick. Cutting in this fashion will ensure that the tender tri tip does not become chewy or stringy.

**Special tip: Before grilling cut off a 1-2 inch portion of the roast and cook in the same process as the larger roast. This smaller portion will be a gauge as to how will the larger portion is grilling. It's important to NOT cut into the larger portion during grilling. If cut the moisture will drain out of the meat and the roast will become dry.

Using the Balsamic, Red Wine, Mustard Glaze

Once the tri tip roast is completed and rested and sliced take a medium size ladle and pour the glaze over the slice portions. As an option you can coat the entire uncompleted roast about 5 degrees before finishing then simply roast the tri tip with the glaze on the meat. If this method is chosen you will still need to REST the tri tip after grilling. You can then ladle on as much Balsamic Tri Tip with Red Wine Mustard Glaze as you desire.

TEMPERATURE CHART FOR OUR MEATS

BEEF STEAKS	GOURMET	USDA
Rare	125-130ºF	140ºF
Medium Rare	130-140ºF	150ºF
Medium	140-150ºF	160ºF
Medium Well	155-165ºF	170ºF
Well Done	N/A

What are the Best BBQ Rubs Money Can Buy?

noreply@blogger.com (Jake) — Sun, 19 May 2019 22:41:00 +0000

Some say that BBQ Rubs are the actual heart of the barbecue. For many years the most standard of seasoning formats was simply salt and pepper. Salt a natural preservative added to this tree born complement pepper to heighten the taste and sensation of standard meats. Most meats hundreds of years ago were heavily coated in salts to prevent spoilage. And it wasn't until the upper classes of society moved away from laboriously produced meat products into alternative grain and vegetable products that peppers made their way into the pantheons of culinary faire. True high end sauced foods and culinary preparations were borne in France under the watchful eyes of Elisabeth Brassart a master at converting simple cooking style in elegant fanciful creations worthy of Michelin stars.

But our topic and interest today is in the area of BBQ Rubs or as some more aptly put it Barbecue Seasoning Rubs. The term "Rubs" is simply a short affectation for the slang use of Barbecue. And as most of us know that real term Barbecue is derived from the Spanish word "Barbacoa" meaning to cook foods slowly over and open flame. The cooking foods slowly part is the true adaption of barbecue however, with today's modern appliances in the collective area of barbecue the key focus is toward slow cooking with some sort of smoke application. The BBQ Rub is seen more as a necessary evil that leads to the ultimate and final form of cooking which is grilling at a reasonable rate with the addition of some tenderizing agent. Although mistakenly applied smoke is not a tenderizing agent but rather a flavor coating that can lend to a sense change in the ways meats or vegetables are consumed.

BBQ Rubs for their worth are concocted and applied in a multitude of formats.

The differences of the Rubs being either "Wet" or "Dry" which will add to or detract from the taste of the meat. For our discussion and subsequent products reviews we will focus on the Dry application of these Rubs.

As one famous author commented "Always begin with the end in mind". Truer words could not be said when it comes to barbecue. Too often the unskilled may set off to create a masterful effort cooking ribs, chicken and steaks without considering the time element required in the preparatory phases as well as the cooking time or the marinating time required to complete the task. So, let's set off on this road of discovery. Consider first the requirement of time in marinating or preparation. Let's also focus on some form of meat and for this discussion we'll use Pork Ribs. Ribs come is varying cuts, Baby Back, St. Louis, Spareribs, Loin backs and more. We'll us the general version Baby Backs or in many circles Loin Backs which are collected somewhat high up on the back of the pig. These Baby Backs are most closely associated with the bone-in-pork chops but just don't have that continuing loin muscle attached. Baby Back ribs are delineated by the fairly obvious curvature of the bones with meat spread between the bones and over the top surface. The curved underside is primarily the lining containing fat that separates the bones from the stomach of the pig.

To marinate or not to marinate versus injection. This three segment discussion has plagued the barbecue competition world for the last 30 years where marinades and dry rubs are concerned and the last 10 years where injections are concerned. I've used all three methods in various settings with varying results. The wet marinade I believe works best for meats like steaks and chops which will be seared or grilled at relatively high temperature for a somewhat short period of time. Dry marinades are meant to be added to the cleaned and prepared meat with plenty of time on hand. The marinades can take from 2 hours to 20 hours to properly deliver the desired flavor to the meat. When we say desired flavor that's where the real concern lays considering how much sugar or salt is within the marinade will determine the end result and flavoring of the meat. Also considering applications of such elements as Rosemary, Oregano, Tarragon or other root vegetable elements used to flavor the meat.

In the case of injection a device is used to directly drive a liquid marinade within the confines and pockets of the meat. The hope is that the liquid when delivered within the confines of these pockets will actually balloon up capturing and containing the liquid while it softens the area in which it is held. The injection process requires multiple injection sites sometimes upwards of 20 or 30 to ensure the meat is fully marinated. The issue at this point is with so much injected marinade are you really barbecuing or simply flavoring meat much like the flavoring of candy. Also, when injecting it's best to have a proven marinade that will deliver the flavor. Experimentation of marinades is best left to the experts so consulting some documentation or online guide is a good way of safeguarding the end results for both you and your guests.

Let's discuss the types of dry marinades we use at Jake's Famous Foods to improve and enhance the flavor of our barbecue. Let's start with the basics and when we say basics we're talking about application on one of the most common meat types, steak. Depending on the type of steak either, filet mignon, chuck steak, porterhouse steak, round steak, rib eye steak, cube steak or other then desired end result is to actually taste the flavor of the meat without overpowering it. We've found that some key combinations of sugars like brown or natural brown or turbinado work best in combination with elements of Kosher level salts. The Koshered salts appear in almost flake like forms concentrating in particular segments of the meat with overpowering the steak with a too salty format. In addition to sugars and salts we've found that a combination of plant and vegetable elements like Oregano, Turmeric, Tarragon along with Garlic, Mustard and Onion powders allow the marinade the ability to adhere to the capillary regions of the steak providing a pathway for the remaining ingredients to enter and thus tenderize while flavoring the meat.

As you might expect naturalists prefer that a truly good cut of meat receive little if no seasoning at all and should only be seared on a hot cast iron pan for less than a minute per side. Steaks of this nature can cost well into the double digits approaching a triple digit cost level. While we agree that higher choice and prime steaks are better cuts of meat we find it almost impossible for the average person to afford to enjoy this level of quality on a daily basis and thus the addition of BBQ Rubs to enhance the flavors of everyday average person steaks that range in the moderate to medium double digits at the checkout counter. To achieve this everyday level of steak perfection we offer our Tri Tip, Steak and Rib BBQ Rub. This BBQ Rub is complemented with all the well known table ingredients like rich brown sugar, Kosher smoked salt, turmeric, tarragon, mustard, coarse ground black pepper and hints of garlic and onion. This is the poor man's bbq rub marinade that can easily be used as simply as the name implies on tri tip, steaks and ribs. Easy application with little to no fuss in the marinade cycle at a minimum two hours and further good to excellent absorption into the capillaries of the meat to aid in tenderization. This is sheer BBQ rub perfection that is meant to be used sparingly or generously depending on your level of taste preference.

In addition to our Tri Tip, Steak and Rib BBQ Rubs we've built a superior version Memphis BBQ Rub termed Memphis Blues Dry Rub "Sugar Free". Memphis being known over the last hundred years for it's direct relation to music halls and performance stages featuring the "Blues" we created a BBQ Rub that captures the essence of that spirit. Our Memphis BBQ Rub is a true complement to the authentic natural style recipes of Memphis. Recipes that did not focus on high levels or in many case zero levels of sugar. And when we spent time in Memphis understanding the culture and heritage of these historic avenues we set out to build a product that would honor and aptly frame the city for it's brotherhood, kindness to fellow man and their drive to deliver good times and quality results to all who visit their hallowed locations. We believe our Memphis dry rub is a kissing cousin to some of the most famous BBQ Rubs to ever come out of Memphis. Garnered with rich, smoky Paprika, smoked salt, essence of celery salt, chili power, black pepper and hints of garlic this Memphis style BBQ Rub will have you singing your praises as it performs it's magic on your ribs, chicken, steaks and more.

And finally for this discussion what would a good BBQ Rub be without a Tri Tip rub? It's funny that in so many states we've found that many have never even heard of tri tip. While so many others know it simply as a steak related roast cut. We here on the Central Coast of California know that Tri Tip is King in these parts. Tri Tip is a triangular cut taken from the lower front section of the sirloin of the cow and is most cases considered to be an almost muscle like segment. Which overall explains the fact that tri tip requires some peculiar treatments which result in an almost buttery like texture when properly cooked. The tri tip when aptly seasoned and marinated is seared on all sides then set off away from the main flame and allowed to roast indirectly until the meat reaches an almost medium rare to medium cooked state. The tri tip then is allowed to rest for a minimum half hour then is sliced perpendicular to the grain of the meat and when all these steps are followed correctly the end results is tri tip heaven. The meat is reddish in color, uniform in appearance, juicy and slightly complex with no aftertaste just plain beefy goodness. And that's why we made our Pure Santa Maria Tri Tip BBQ Rub. This Tri Tip BBQ Rubs' only desire is to improve the flavor of your meat. It does that job by delivering fresh levels of Kosher Smoked salt, Coarse ground black pepper, fresh sprigs of Parsley, hints of garlic and almost imperceptible amounts of mustard and onion. This is the BEST BBQ Rub money can buy and delivers premium flavors at average prices without all the hype but with all the action of a true BBQ Rub.

There are a few more BBQ Rubs in our stable of dry rubs however, we wanted to focus only on those that we classify as true steak, rib, and tri tip BBQ Rubs for this go round. In addition to our BBQ Rubs for Steaks, Ribs and Tri Tip we've got some killer BBQ Rubs that support your health while delivering enormous flavor. Our San Ysidro BBQ Rub is a complex yet completely natural dry rub without the weight of sugar and yet it inspires the taste buds with right complements of Paprika, Cumin, Garlic and onions. This is the perfect dry rub for your vegetables, for rice, eggs, soups and salads. Along with the San Ysidro dry rub is our Santa Barbara Smoked Seafood BBQ Rub. Our Santa Barbara Rub was actually our first dry rub designed to give our family and customers options when grilling and frying seafood. We noticed an inadequate supply of products in the market that support fish focused diets so we set out to create stellar products that deliver the flavor without immense calorie loads that some products provide. In addition to our Santa Barbara Rub is our California Chipotle Dry rubs a sweet heat centric dry rub that capitalizes on Southwestern level flavors with a combined spiciness that make your mouth water. And last but not least is an all time favorite our California Chicken BBQ Rub. This inspired dry rub focuses as you might expect on Chicken. This is a superior quality dry rub that delivers the most succulent chicken you've ever tasted. The rub is perfect leaving a golden brown to medium yellow tint on the meat and has just the right amount of spiciness to make your chicken mouthwatering. This is an all time favorite and a BBQ Rub you should get immediately.

We hope we've answered some questions regarding what are BBQ Rubs and what do BBQ Rubs do.

For more information on our BBQ Rubs please consult our BBQ Rub page and also see our direct links to each BBQ Rub.

Thanks for your time and Happy Barbecuing.
Jake

Tri Tip, Steak and Rib BBQ Rub
Memphis Blues BBQ Rub
Pure Santa Maria Tri Tip BBQ Rub

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BBQ Dry Rub for Ribs Recipe

noreply@blogger.com (Jake) — Thu, 11 Apr 2019 17:37:00 +0000

BBQ Dry Rub for Ribs

What can be better than the aromas of fine barbecued meats sending up wafting smoke to tickle the noses of some of the most discerning palates. Driven by full flavored bbq rubs for ribs and meats these are rich, natural flavors that combine to make your particular brand of barbecue the best it could possibly be. We like to say that ribs taste good thinking that the meat itself is the primary actor in this chorus of taste. But in fact, the meat is actually the carrier of some of the finest spices and seasonings available to man. Believing and saying that meats taste good is driven directly through the barbecue, and grilling or smoking process.

BBQ Rub types defined by Webster as "a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor. The dry rub also creates a crust on the surface of food that is grilled or broiled." So, this belief that meats taste good is subject to the combinations that employed in the actual makeup of the dry rub itself. And where a dry rub for ribs is concerned it's the combination of juices, liquids, sinews, powders, granules, and spices all combined to deliver one specific taste at one specific point in time.

Taste is somewhat subjective since each of us has a different level of sensation, especially where our palates are concerned. But what we know is that each of us technically can discern the difference between sugar, salts, spices, and herbs. And so when we say that a bbq rub is "good". What we are in fact complimenting is the expression of those salts or peppers on our palate.

The best bbq dry rubs for ribs and meats is one that commonly uses salt and pepper.

A key component in bbq rubs like Montreal, Jerk, Texas Style is salt defined as a savory component that is a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food. Whereas pepper is defined as being pungent, hot-tasting powder or granules prepared from dried and ground peppercorns commonly used also to spice food or is reserved as a condiment for the purposes of adding flavor. Each of these elements serves their individual needs, however, when added to foods they present themselves and additionally heighten the flavors of that item they are added to.

In the case of dry rubs, we focus on the big four, salts and peppers that are combined with additional sugary, and spice-laden elements to create flavor as the dry rub is tasted on the palate.

General Rib Rubs takes advantage of the very nature of spices, salts, and peppers each of these elements presenting them in balance drawing out the natural flavor of the meat. Similar to musical composition flavors come into focus at key moments during the orchestral equivalent of the chorus of smoke, heat, time, meat makeup and personal desire formulated as a degree of hunger.

A bbq rib rub is much like a wine with its complexities in that the dry rubs first notes can be determined on the palate first with its individual saltiness, followed by an herb note and complimented with sugars either white or brown and finally a pepper-laden note. A good dry rub takes advantage of the science afforded it and seeks to draw out the best flavors of the meat it is presented on. But bbq rub for ribs alone are not enough to improve the flavor of the meat. First one must start with a reasonable cut that is properly trimmed and prepared.

When it comes to smoking meats or in the case of Bresaola where dried meats employ the use of dry rubs we look to combinations of salts sugars, peppers and herbs to drive home their place in the symposium. The critical elements are ensuring that the dry rub doesn't conflict with the desired end result of the seasoning blend. A dry rub that is heavily laden in sugar might not be the right fit for the wood smoke that is strong in ash or black walnut. The fact that the wood may impart a bitter taste to the food is enough to reconsider the type of wood used. Better woods for sugary laden dry rubs might be cherry or apricot that adds a mild almost hickory note that goes well with poultry and pork.

Dry rubs that are laden in salts and herbs may well benefit from smoking woods like Apple, Almond, and Citrus varieties. One wood type that gets very little airtime in Grapevine. I've used grapevines a number of times and the smoke that is derived from the bark is almost sweet in flavor aromatic with hints of sweet grapes. A truly awesome wonder wood type for smoking.

But back to our primary topic: What makes a Dry Rub good or great for smoking? The end result is the trigger for finding the right type of wood. Whether your focus is to smoke steaks, ribs or chops each has its own brand or type of wood that favors smoking. The critical makeup of dry rubs for Steaks is its ability to impart an almost earthiness to the meat much like that which is delivered when using Hickory or Red Oak. For ribs, one wants to truly taste the pork goodness and only woods like Almond, Peach, Plum, Apple, and Red Oak deliver that rich smokiness that matches the sugars, salts, herbs and spices of the dry rub.

When properly paired with wood smoke dry rub ribs can impart a sense of luxury and extravagance to the meat. We've paired our best dry rubs with some key wood types to help you in your decision making. See our listing below as a guide. In addition, we've added some of our best dry rub for ribs recipes. These recipes are easy to make and make use of ingredients that every household has on hand. But let's look at our stock of dry rubs for ribs options when combined with key smoking woods that will make your barbecue exceptional.

Santa Barbara Rub (Alder, Apricot, Grapevine, Mesquite, Orange, Pecan)

San Ysidro Rub (Red Oak, Almond, Peach, Grapevine, Mesquite, Pecan, Pear)

Santa Maria Dry Rub (Almond, Peach, Red Oak, Mesquite, Hickory, Lemon)

Memphis Blues Dry Rub (Almond, Peach, Grapevine, Hickory, Cherry, Maple, Grapefruit)

California Chipotle Dry Rub (Peach, Plum, Cherry, Apple, Grapevine, Red Oak, Almond)

California Chicken Dry Rub (Almond, Red Oak, Mesquite, Cherry, Apple, Grapevine, Maple, Mulberry)

Best Dry Rub for Ribs Recipes:

Homemade Cajun Rib Rub Recipe

8 tablespoons paprika

3 tablespoons cayenne

6 tablespoons ground black pepper

4 tablespoons garlic ground

3 tablespoons onion ground

6 tablespoons sea salt

2 tablespoons ground cumin

4 tablespoons dried oregano

4 tablespoons dried thyme

Santa Maria Basic Rib Rub

3 Tablespoons Granulated Garlic

2 Tablespoons Salt

2 Tablespoons Coarse Ground Black Pepper

Brown Sugar Sweet and Spicy Rib Rub

1 teaspoon ground black pepper

2 teaspoons ground cumin

1 tablespoon Hungarian paprika

1/2 teaspoon ground coriander seed

1/2 teaspoon cayenne pepper

1 tablespoon brown sugar

2 teaspoons granulated garlic

1 tablespoon Kosher salt

Santa Maria Rib Rub Brown Sugar Recipe

3 Tablespoons Granulated Garlic

2 Tablespoons Salt

2 Tablespoons Brown Sugar

2 Tablespoons Coarse Ground Black Pepper

Ranch Style Rib Rub Recipe

4 Teaspoons Garlic Powder

2 Teaspoons Paprika

2 Teaspoons Dried Orange Peel

1 Teaspoon Chili Powder

1/2 Teaspoon Black Pepper

1/2 Teaspoon Kosher Salt

Smoky Rib Rub Recipe

1/4 Cup Salt

1 Teaspoon Smoked Hickory Powder

1 Tablespoon Ground Black Pepper

1 Tablespoon Paprika

2 Teaspoons Cayenne Pepper

2 Teaspoons Dried Oregano

2 Teaspoons Granulated Garlic

2 Teaspoons Ground Cumin

Chicago Style Rib Rub Recipe

4 Tablespoons Sugar
2 Tablespoons Kosher Salt
2 Tablespoons Black Pepper
2 Tablespoon Smoked Paprika
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder

Coriander Tarragon Rib Rub

1 3/4 cups white sugar

3 tablespoons brown sugar

1/4 cup Hungarian sweet paprika

1 tablespoon ground black pepper

1 1/2 teaspoons garlic powder

1/2 cup salt

2 1/2 teaspoons chili powder

1 teaspoon cayenne pepper

1 teaspoon coriander pepper

1 teaspoon tarragon

1 teaspoon Turmeric

Greek Style Ribs

3 Lbs of Baby Back Ribs "uncooked"

5 Garlic cloves

2 Tablespoons Lemon Rind

1/2 Cup Onion

4 Tablespoons Oregano "fresh"

1/4 Cup Lemon Juice

1 Tablespoon Honey

1 Teaspoon Kosher Salt

1 Teaspoon Pepper - Coarse Ground

Merlot Dry Rub Ribs

8T Light brown sugar

3T Salt

2 T Jake's Tri-Tip Steak and Rib Rub Seasoning

1/2t Ground black pepper

1/2t Cayenne pepper

1/2t Jalapeno seasoning

1/2t Old Bay Seafood seasoning

1/2t Rubbed thyme

2t Onion powder

Rosie's Rib Rub Recipe

4-5 cans of Beer (regular not light beer)

3 Cloves of garlic

1 Tablespoon of Sea Salt (table salt can be used if Sea Salt is not available)

1 Tablespoon of Fresh Ground Pepper

1 Pot large enough to cover the ribs with water

6 Tablespoons Honey

1 Tablespoon Cumin

1 Tablespoon Garlic Powder

½ Tablespoon Onion Powder

½ Tablespoon Cayenne Pepper

Sesame Rib Rub Recipe

1 Rack of Baby Back Ribs

1 Tbs Garlic Salt

1 Tbs Coarse Ground Black Pepper

2 Tbs Sesame Oil

1 Tbs Soy Sauce (Light or Regular)

2 Tbs Sugar

2 Tbs Chile Oil

1 Tbs Cornstarch

1 Tbs Sesame Seeds

1 Cup of Jake's Original BBQ Sauce

Each of these dry rubs is designed to impart just the right amount of flavor at just the right time. But the real test is in the results you will receive.

Last but not least is the mental imagery that one receives when you try out your very favorite ribs recipes. I often tell people that barbecue is about memory and a form of that muscle memory for the palate and the brain. Most people will gravitate to experiences they had when they were young children, especially where barbecue is concerned. Each of us is trying to bring back our most favorite experience and that absolutely awesome, burger, steak, ribs, chops or whatever that item might be. We at Jake's Famous understand that mental focus and our products are designed with that key element in mind. We are constantly working to get your mind and thoughts back to happier experiences be it without Famous barbecue sauces, our amazing dry rubs or our award-winning condiments.

The real key to what makes ribs good or great is the memory it holds for the user. We believe that you will enjoy making memories with each and every one of our products.

Finally, our recommendations whether you use Jake’s Famous Foods natural dry rub for ribs or you make your own is to focus primarily on the type of meat you desire to cook. Spend some time evaluating the desired end results of your grilling efforts. Consider whether or not you want the final result to have a savory, salty finish, an herb centric focus or somewhat subtle and sweet. By deciding early on you’ll give yourself the best possible chance for success as you expand your grilling skills.

Jake

Jake's Famous Foods

BBQ Ribs Recipe for Perfect Slow Cooked Ribs is it Possible?

noreply@blogger.com (Jake) — Tue, 02 Apr 2019 18:23:00 +0000

BBQ Ribs Recipe Slow Cooked

Have you ever wondered why your ribs come out either dry or under cooked each time you make them. You use the same charcoal or gas and yet you get different unsatisfying results each time. Well, this is the best BBQ ribs recipe for Ribs out there. It's easy to follow and gives you specific ingredients that you need to make this a successful process every time in some very easy steps. No more tough, dry, under cooked ribs. Just meaty juicy results that come out with the same texture and quality every time. Here's what you'll need and the steps you'll need to follow.

Preparation time: 25 minutes

Total Cooking time 2 hours 15 minutes

Serves 5-6 people

Things you'll need to Make Perfect Slow Cooked Ribs

1. Aluminum Foil
2. 1 Rack of Ribs, beef or pork whichever suits you.
3. Oven that can maintain 300 degrees
4. Barbecue grill with charcoal or gas
5. Oblong metal baking pan
6. 1 Cup Orange Juice
7. Barbecue Sauce (preferably Jake's Famous)
8. Dry Rub (preferably Jake's Famous)
9. 2 Tablespoons Honey
10. 2 Tablespoons Teriyaki or Soy Sauce
11. 2 Tablespoons Thyme

Steps How To Make Perfect Slow Cooked BBQ Ribs Recipe:

1. Clean ribs and remove the white membrane from the back of the ribs. Tip: Use a paper towel to grip the edge of the membrane and remove with a slow steady force.
2. Season the ribs generously with the seasoning.
3. Wrap the ribs and let rest in your refrigerator for a minimum of 2 hours and not more than 8 hours.
4. Preheat the oven to 275 degrees.
5. Place a layer of foil in the baking pan to catch juices from the meat.
6. Remove the ribs from the wrapping and place on the layer of foil.
7. Add the cup of Orange Juice to the bottom of the pan under the ribs.
8. Seal the ribs in the pan so that the meat will braise in the liquid.
9. Cook in the pan for 2 hours.
10. Collect the liquid from the ribs into a cooking pot.
11. Add the Honey, Teriyaki or Soy Sauce, Thyme and 4 Tablespoons of Jake's Famous BBQ Sauce.
12. Cook on High heat and reduce the liquid to a syrupy consistency.
13. Pour the syrupy sauce over the ribs.
14. Grill or your broil to create a glaze on the ribs. Use medium high heat then place the ribs on the grill for 10 minutes until grill marks show up. For broilers use a 5 minute setting.
15. After your perfect slow cooked BBQ ribs have completed cooking let rest for 3 minutes.
16. Serve.

While our process of making Slow Cooked ribs is a stellar one we find that sometimes a single recipe is just not enough. So, we've taken the liberty of adding additional recipes that you can use to make your very own creations of bbq rib recipe and barbecue ribs recipes. Adjust the ingredients as you see fit then continue the process of preparing your ribs. Since these are bbq rub formulations you will need to prepare the mix beforehand and apply so that the rub can do its job thoroughly. And once the bbq rub is applied we are sure you will enjoy the end results. See our bbq rib recipe below:

BBQ Ribs Recipe Instant Pot

BBQ Ribs Recipe:

Homemade Cajun Rib Rub Recipe

8 tablespoons paprika
3 tablespoons cayenne
6 tablespoons ground black pepper
4 tablespoons garlic ground
3 tablespoons onion ground
6 tablespoons sea salt
2 tablespoons ground cumin
4 tablespoons dried oregano
4 tablespoons dried thyme

Santa Maria Basic Rib Rub

3 Tablespoons Granulated Garlic
2 Tablespoons Salt
2 Tablespoons Coarse Ground Black Pepper

Brown Sugar Sweet and Spicy Rib Rub

1 teaspoon ground black pepper
2 teaspoons ground cumin
1 tablespoon Hungarian paprika
1/2 teaspoon ground coriander seed
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
2 teaspoons granulated garlic
1 tablespoon Kosher salt

Santa Maria Rib Rub Brown Sugar Recipe

3 Tablespoons Granulated Garlic
2 Tablespoons Salt
2 Tablespoons Brown Sugar
2 Tablespoons Coarse Ground Black Pepper

Ranch Style Rib Rub Recipe

4 Teaspoons Garlic Powder
2 Teaspoons Paprika
2 Teaspoons Dried Orange Peel
1 Teaspoon Chili Powder
1/2 Teaspoon Black Pepper
1/2 Teaspoon Kosher Salt

Smoky Rib Rub Recipe

1/4 Cup Salt
1 Teaspoon Smoked Hickory Powder
1 Tablespoon Ground Black Pepper
1 Tablespoon Paprika
2 Teaspoons Cayenne Pepper
2 Teaspoons Dried Oregano
2 Teaspoons Granulated Garlic
2 Teaspoons Ground Cumin

Chicago Style Rib Rub Recipe

4 Tablespoons Sugar
2 Tablespoons Kosher Salt
2 Tablespoons Black Pepper
2 Tablespoon Smoked Paprika
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder

Coriander Tarragon Rib Rub

1 3/4 cups white sugar
3 tablespoons brown sugar
1/4 cup Hungarian sweet paprika
1 tablespoon ground black pepper
1 1/2 teaspoons garlic powder
1/2 cup salt
2 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon coriander pepper
1 teaspoon tarragon
1 teaspoon Turmeric

Greek Style Ribs

3 Lbs of Baby Back Ribs "uncooked"
5 Garlic cloves
2 Tablespoons Lemon Rind
1/2 Cup Onion
4 Tablespoons Oregano "fresh"
1/4 Cup Lemon Juice
1 Tablespoon Honey
1 Teaspoon Kosher Salt
1 Teaspoon Pepper - Coarse Ground

Merlot Dry Rub Ribs

8T Light brown sugar
3T Salt
2 T Jake's Tri-Tip Steak and Rib Rub Seasoning
1/2t Ground black pepper
1/2t Cayenne pepper
1/2t Jalapeno seasoning
1/2t Old Bay Seafood seasoning
1/2t Rubbed thyme
2t Onion powder

To help out we've added our temperature chart to ensure that your slow cooked ribs reach the perfect degree of doneness.

Following the cooking and grilling process it is more important that ever to rest the cooked meat properly. Meat whether pork, beef, or chicken is mostly made up of water somewhere around 50 to 75%. Combined with that water is protein and fats. Deep within the recesses of the meat at the structural level is an area called Myofibril structures which are basically pockets that make up the muscle fiber of the actual animal. When meats are grilled, baked or barbecued heat contracts the proteins which forces water out through the myofibrils ultimately causing the meat to shrink in size.

When meat is allowed to relax after cooking the pockets will relax somewhat which creates and almost capillary action to reabsorb the released moisture. The end result is what we are all familiar with known as juiciness. After you've allowed meats to relax a few times after cooking you'll begin to develop an almost third sense about how long a particular piece of meat should relax before losing too much heat. So, all in all relax your meat to achieve perfect juiciness.

Pork Chops / Pork Ribs	Gourmet	USDA
Rare	N/A	N/A
Medium - Rare	N/A	N/A
Medium	N/A	N/A
Medium-Well	155-165ºF	170ºF
Well-Done	175-185ºF	170ºF

See all of our BBQ Rib Recipes on our Jake's Famous website.

Brisket BBQ Sauce Recipes will they make your Brisket Better?

noreply@blogger.com (Jake) — Wed, 27 Mar 2019 22:35:00 +0000

Brisket BBQ Sauce Recipe Glaze

The hunt for the perfect brisket bbq sauce has never been as storied as the search for the monster of the blue lagoon. It seems every corner of the United States is famous for producing some sort of barbeque sauce and why not, the term bbq sauce, and barbecue sauce recipes are the highest searched terms in the world of barbecue. The bbq sauce term is so highly prized that companies who run Pay Per Click campaigns during the month of June through September 2018 pay vast sums just to be listed on the front page of Google’s BBQ sauce page.

We at Jake's Famous Foods been building and selling BBQ Sauce and BBQ sauce recipes for the past 16 years now. And because we believe that everyone should have the freedom and choice to consume the brisket they've always wanted we've put together a collection of 10 of our most popular brisket bbq sauce recipes.

Barbecue and bbq is very personal and when you invest time and energy into the process you want to ensure that the end result justifies the effort that went into the process. For this post we did not start out to put out long stories or discussions of wet versus dry barbecue sauce. Instead what we’ve done is collect 10 of the best BBQ Sauce Recipes we’ve ever made. And because you’re so nice…we’ve added in some Bonus brisket bbq sauce recipes that can be made with typical everyday kitchen ingredients. One thing that doesn't get enough attention is having a recipe that can be made with simple everyday ingredients. If you've got black pepper, salt, garlic and some form of syrup or tomato paste or ketchup you can make these recipes. So, next time you decide to barbecue brisket print or list the ingredients in one of these favorite recipes then build your bbq sauce from scratch.

One thing we will also tell you is that each of these recipes is taken directly from sources in the region. We at Jake’s make natural products so some of the ingredients like whole bottle Ketchup and Corn Syrup you’ll never seen built into our recipes. Instead what you will see is our versions of these classic favorites that we sell everyday. Take for example our Ball Park Ketchup is a deconstructed version of that very famous brand Ketchup with a few major exceptions. The fact is we've taken out the controversial notes like Corn Syrup and chemical additives and instead have made our version gluten and MSG (Mono Sodium Glutamate) Free, you won't find those ingredients in our sauces. The result a cleaner, better tasting, more natural brand of Ketchup. And with that you'll be making a cleaner, better tasting bbq sauce recipe for you and your friends and family.

While it seems no one can nail down the exact origins in which the first barbecue sauce was created we do have some historical data on when it was first sold. Many believe the first barbecue type sauce was created in the 15th century about the time that Christopher Columbus sailed the planet bringing back a multi spiced, liquid combination from Hispaniola. Others say the sauces were first collected in the 17th century somewhere in the American colonies.

Jumping ahead the first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company out of Atlanta and advertised in the Atlanta Constitution, January, 1909. Heinz released its first version of barbecue sauce in 1940 followed by Kraft who took the novel approach of producing spices and oils which could be combined together into bags.

Regarding the appropriate use of barbecue, barbecue or barbque, we’ve found it all depends on where your from. In most cases barbecue, barbeque, and barbque all mean the same thing referencing the act of cooking and grilling while bbq, tends to reference a meal or event.

The bbq sauce recipes we've included here as mentioned are regional style. The first in the styles is Memphis Style BBQ Sauce. What would life be like if Memphis Barbecue Sauce wasn’t invented? I think our taste buds would be the big losers if such a thing had ever happened. Memphis always reminds me of a creamy sauce blended with celery and garlic and a whole host of other fine ingredients.

Sample Brisket BBQ Sauce Recipes - That Work Right Now

Memphis Style Brisket BBQ Sauce

Ingredients

1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon onion powder
2 cups ketchup
1 cup apple cider vinegar
3 tablespoons Worcestershire sauce
½ cup brown sugar
½ cup molasses
½ cup yellow mustard
½ tablespoon ground black pepper
½ tablespoon salt
½ tablespoon ground celery

Carolina Style The richness of red and black pepper all blended together into a vinegary base is all you need to know about good Carolina BBQ Sauce.

Ingredients

1 cup vinegar
1 teaspoon coarse black pepper
1 teaspoon red pepper flakes
1 teaspoon salt
2 tablespoons brown sugar
¼ cup ketchup ½ cup water

Smokehouse style Brisket BBQ Sauce One of my all-time favorites, a nice bite with a gentle sweetness that compliments almost any meat.

Ingredients

1-1/2 Cups Tomato Puree 3 Tablespoons Brown Sugar
4 Tablespoons Molasses
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey
½ Tablespoon Liquid Smoke Flavor
¾ bottle Budweiser beer
2 tablespoons Worcestershire sauce
1 tablespoon sweet smoked paprika
1 teaspoon smoked Chipotle powder
½ teaspoon cayenne pepper
2 tablespoons unsalted butter
1 tablespoon onion powder
1 tablespoon garlic powder cracked black pepper to taste

Red Wine BBQ Sauce Rich wine tannins complement the fullness to tomatoes and brown Sugar.

Ingredients

1-1/2 Cups Tomato Puree
3 Tablespoons Brown Sugar
4 Tablespoons Molasses
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey
½ Tablespoon Liquid Smoke Flavor
2 Tablespoons Worcestershire Sauce
1 cup red wine
2 cloves minced garlic
1 teaspoon fresh rosemary finely chopped
½ teaspoon fresh thyme

Asian Style BBQ Sauce -A fantastic blend utilizing soy, rice wine and ginger.

Ingredients

1-1/2 Cups Tomato Puree
3 Tablespoons Brown Sugar
4 Tablespoons Molasses
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey
½ Tablespoon Liquid Smoke Flavor
¼ cup soy sauce
2 tablespoons Mirin rice wine
½ tablespoon ginger powder

Chicago Sweet Style Who can forget the flavors of Old Chicago. Subtle and bold all at the same time.

Ingredients

1-6oz. can tomato paste
1-1/2 Cups water
1-1/2 Tablespoons. canned pineapple juice
1/2 heaping teaspoons. kosher salt
1/2 Teaspoon. garlic powder
¾ Teaspoon. liquid smoke
1/4 Cup white vinegar
¾ Tablespoons. fresh squeezed lemon juice
4 Tablespoons molasses
3 Tablespoons light corn syrup
3 Tablespoons Brown sugar
3 Tablespoons cold water
1 Tablespoons corn starch for slurry to thicken sauce

Kansas Style BBQ Sauce A wonderful sauce combined with savory butter, molasses, garlic, brown sugar and more.

Ingredients

2 Cups Ketchup
2 Cups Tomato Sauce
1-1/4 Cups Brown sugar
1-1/4 Cups Red Wine Vinegar
½ Cup Unsulfured Molasses
4 Teaspoons Hickory Liquid Smoke
2 Tablespoons Butter
½ Teaspoon Onion Powder
½ Teaspoon Garlic Powder
½ Teaspoon Chili Powder
1 Teaspoon Paprika
½ Teaspoon Celery Seed
¼ Teaspoon Ground Cinnamon
½ Teaspoon Cayenne Pepper
1 Teaspoon Salt 1 Teaspoon Coarse Ground Black Pepper

Texas Style Brisket BBQ Sauce Texas, it’s a whole other Barbeque Sauce.

Ingredients

3 Tablespoons Brown Sugar
1 Tablespoon Ground Paprika
1 Teaspoon Salt
1 Teaspoon Dry Mustard
½ Teaspoon Chili Powder
¼ Cup Distilled White Vinegar
1/8 Teaspoon Cayenne Pepper
2 Tablespoons Worcestershire Sauce
1-1/2 Cups Tomato Vegetable Juice Cocktail
½ Cup Ketchup
¼ Cup Water
2 Cloves Garlic Minced

Southern Style BBQ Sauce Oftentimes people get the difference between Smokehouse Style and Southern Style confused. To a Barbeque Sauce aficionado they couldn’t be more different.

Ingredients

2 Quarts White Vinegar
2 Cups Splenda No Calorie Sweetener (As an Option 2 Cups White Sugar)
1-1/2 Cups Ketchup
½ Cup Worcestershire Sauce
¼ Cup Hot Sauce
¼ Cup Salt
¼ Cup Ground Black Pepper

Mexican BBQ Sauce My Best friends say Ole to this recipe

1 Cup White Vinegar
2 Tablespoons Sugar
2 Tablespoons Salt
2 Tablespoons Black Pepper
1 Tablespoon Cayenne Pepper
¼ Stick Salted Butter
1 Teaspoon Lemon Juice
1 Cup Ketchup
½ Teaspoon Paprika

Bonus Recipes: 1

Florida Style BBQ Sauce -Some of the best BBQ I’ve had in my travels was in Florida warm weather and afternoon rains.

Ingredients

24 ounces bottle ketchup
1 pound dark brown sugar
1/2 tablespoon prepared mustard
1 tablespoon black pepper
1/2 cup onion juice
3/4 cup orange juice
3/4 cup pineapple juice
3/4 cup mango juice
4 tablespoons corn starch

Bonus Brisket BBQ Sauce Recipes: 2

California Style BBQ Sauce We can’t leave out California. Many people say that California doesn’t have a style and that it is simply the blending of recipes from people and places like Oklahoma, Texas, Arkansas and Colorado. We believe California does have its own unique style.

Ingredients

¾ Cup Granulated Sugar
½ Cup Japanese Soy Sauce
½ Cup Tomato Ketchup
½ Cup Dry Sherry
3 Cloves Garlic Crushed
1 Teaspoon Ground Black Pepper
½ Cup Molasses

Bonus Recipes: 3

New Mexico Style BBQ Sauce Vast open spaces, large mild and hot Pasilla peppers and massive festivals Centered on all things hot and spicy.

Ingredients:

2 Tablespoons Unsalted Butter
½ Medium Red Onion Finely Diced
1 Garlic Clove Finely Diced
6 Plum Tomatoes Coarsely Diced
¼ Cup Ketchup
2 Tablespoons Dijon Mustard
2 Tablespoons Dark Brown Sugar
1 Tablespoon Honey
1 Teaspoon Cayenne
1 Tablespoon Ancho Chile Powder
1 Teaspoon Pasilla Chile Powder
1 Tablespoon Worcestershire

Louisiana Style BBQ Sauce From the land of Beignets, red beans and rice, Etoufee and King Cake.

Ingredients

2 Tablespoons unsalted butter
3 Green onions
2 Tablespoons garlic salt
6 Tablespoons chili powder
1-1/25 Tablespoons pepper
16 Oz ketchup
1 Quart water
2 Tablespoons Tabasco Sauce
1/3 Cup mustard
1/2 Cup sugar
1/4 Cup light brown sugar
1 Cup White wine vinegar
½ Can of beer
1/4 Cup Burgundy wine

Note, there's been some conversation about brisket bbq sauce recipes with heat and what would be do to make these recipes have that special bite that so many people love. We can think of a couple of ways to add heat to your perfect bbq sauce recipe. One is the simple use of more black pepper. Just ratchet up the amount of black pepper by 2 or 3 times to drive up the spiciness of the bbq sauce recipe. The next way to drive up heat would be the addition of chili powder. Most people have some form of chili powder in their cupboards so the addition is fairly simple. And much like black pepper you would either bump up the amount in an existing recipe or make the addition of 1 tablespoon first then testing the blended sauce. Afterward if you still want more heat we suggest adding another tablespoon of chili powder.

Now comes the fresh versions of heat. Let's consider the addition of green jalapeno peppers. These jalapenos add a nice burst of heat that can permeate the entire batch of sauce. One must be careful when adding jalapeno peppers. First, testing to ensure that the level of jalapeno is enough then ensuring that your hands are washed so as not to get the juices into your eyes or on your mouth. Start small and work up to the right amount before trying the sauce out on friends or family. We've found that 1/2 of a jalapeno is more than enough heat to drive up the spiciness in a bbq sauce recipe.

BBQ Sauce

Next come habanero peppers for increasing levels of heat. There are some pretty great Scoville scale charts out there to identify the exact level and types of heat desired. Habaneros can be daunting and must be balanced otherwise you can expect your bbq sauce to have a steady flow of heat and not much flavor. Blend the habanero with items like ginger or celery which are compliments but won't drive the heat and won't overpower the end result. If you're making the sauce for yourself then you can get some pretty audacious levels of heat. But be careful so that your friends are in the line of fire where heat is concerned especially if they only like mild bbq sauce.

Blending Tips: When it comes to blending it's a good idea to start over low heat. Allow the sauce to meld together stirring constantly until you've reached a uniform color. We like cooking the sauce for at least 15 minutes then pouring the sauce into a container. After the sauce is placed in a container allow the sauce to rest in the refrigerator for at least two hours minimum. This resting period will actually allow continued melding of the flavors and will create as we as in the business a nice level of maturity. Once rested serve of baste on at will.

Here's a great video with instruction on make some popular bbq sauce recipes. View this short video that gets right at the heart of making some great bbq sauces for you, your friends and family.

How To Make BBQ Sauce

To help satisfy the bbq urge we’ve built a boat load of products that are on the market right now and available when you shop natural bbq sauce online and when your order bbq sauce online. Below we’ve listed our key seven dry rubs and our standing of natural BBQ sauces. These all represent our basic stable of natural bbq rubs and sauces for sale each perfect for their role in improving your brisket..

Tri Tip Steak and Rib Rub
Santa Barbara Rub
San Ysidro Rub
Santa Maria Dry Rub
Memphis Dry Rub
California Chipotle Dry Rub
California Chicken Dry Rub
Really Good Mild Barbecue Sauce
Really Nice Medium Hot Barbecue Sauce
Really Hot Barbecue Sauce
Maple Bourbon Barbecue Sauce
Memphis Blues Barbecue Sauce
Texas Style Inspired Barbecue Sauce

Our finest bbq rubs and sauces for sale are available online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale and shop natural bbq sauce online today.

Now that you've received some pretty great brisket bbq sauce recipes we got some great deals for you on our SPECIALS PAGE you'll get 10% OFF pricing on our award winning dry rubs, sauces and seasonings. You'll Get that immediate 10% OFF when you use Jake's product savings Code: 1707200910 at checkout.

We hope you’ve enjoyed these 10 Brisket BBQ Sauce Recipes. Also, we hope you’ve enjoyed the additional recipes we’ve provided. We believe the best brisket bbq sauce recipe is the one you use most. Take time to review each recipe then build and adjust to match your cooking Style.

For More Brisket BBQ Sauce Recipes see the recipes on our BBQ Recipes page.

Jake

The 7 Best BBQ Rubs You Can Buy and Why You Should

noreply@blogger.com (Jake) — Thu, 21 Mar 2019 23:26:00 +0000

The 7 seven best bbq rubs is a bold statement especially to someone who has never used a barbecue rub or even held a bbq rub. Personal preference on the exact usage of terms is key when discussing barbecue. But for someone who has been steeped in the physiology, mythology, biology and all of the other "ologies" related to barbecue, then one begins to pay attention. So, we'll focus on what we consider to be the best bbq rubs in existence, not because these are products that we are familiar with but because of the way in which these very products deliver their unique brand of awesomeness to create some amazing taste results for a barbecue.

At Jake's Famous Foods we'll start with a base amount of knowledge in understanding what a rub actually is and what it does. Now the simplest of all rubs is salt which has been around for thousands of years. I'm sure every person thinks they know what salt really is and what it does. And from our basic days in high school chemistry we learn about the existence of salt, or that white stuff we've been shaking on our burgers and french fries for years. But would it surprise you to know that salt is a mineral composed primarily of sodium chloride (NaCl). A mineral being inorganic or classified as something that is not alive or living, like vegetables or roots in the earth. Salt is a chemical compound of sodium and chloride and in its natural form as a crystalline mineral is known as rock salt or halite.

Sodium which most people simply classify the terms as too much sodium intake but rarely say too much salt intake serves a vital roll in maintaining the human condition in that it is an electrolyte, and performs the duty of helping nerves and muscles function correctly aiding in what is known as the osmotic regulation of water content in body organs or in laymen's terms keeping the fluids in your body in balance.

Salt is also a preservative so when combined with other elements assists in storing or keeping foods for a longer than standard length of time especially if the meats or food item was left out in the open to suffer the ravages of the elements.

Salt was often paired with its most central of spices, things like cumin, oregano, and turmeric but it wasn't until the combination of salt and pepper that the normal every day expectation was made. One could never have a table setting that didn't combine salt and pepper. And certainly you would never have a table setting of say salt and turmeric, or salt and oregano but no pepper. Your guests would consider you odd for such pairings and would immediately if not politely ask, then demand to have their fair share of pepper on hand.

The difference between bbq rubs and seasonings.
It is important to note this small but not innocuous difference between a bbq rub and a bbq seasoning. BBQ Rubs are meant to be shaken and layered onto meats that will be allowed to bathe in the rubs for a period of time. While bbq seasonings are just the opposite, being place on the intended meat sometimes minutes before they hit the grill to play a role in the Maillard effect of browning the meats. Seasonings can and will be burned off the meat quickly if not properly allowed to rest and be absorbed through the Myofibril structures of the meat which supports holding the seasoning while effectively curing the meat with flavor.

When considering the necessities of seasonings, and rubs, and mixes or pastes one must consider what the meat is, and believe me when we discuss bbq rubs we center only on their uses on meats. And we consider the intended result of the selection efforts. Meaning, are you striving to achieve a flavor result that leaves a salty, savory, bitter, sugary or natural taste of the original starting product. Our belief is that most of the customers we see want the natural flavor of the meat but realize they can't spend $100 a pound on something so the best way to drive a less than superior cut of meat up the taste scale is to thoroughly season the meat altering its flavor. To achieve that an individual may blend granulated or powdered forms of garlic, paprika, salt, pepper, sugar, turmeric, oregano, onion and more toward achieving the end result.

So, with that in mind we'll finally get to what we believe to be the best bbq rubs to buy. Starting with our longtime mainstay and first actual product Santa Barbara Smoked BBQ Rub.

This Santa Barbara Smoked Rub was formerly known as Southwestern Hickory Dry Rub because in it's original form it concentrated on a combination of California Chili Powder and hints of Cayenne pepper with subtle combinations of coarse ground black pepper, garlic, onion, smoked salts and of course hints of brown sugar. The resulting combination of flavors yielded a spicy, peppery mix with savory overtones that complimented particular items like pork ribs or beef ribs. This was true to form bbq rub heaven all wrapped up in one.

Some have called this the ultimate rub but we have to keep in mind terms like those are subjective so we'll just take it on faith that a large audience really like the dry rub for the results that it yields. The rub was renamed when we chose to widen the nature of the rub. We believed we could serve a growing fish centric market by increasing some of the key elements along with the conversion to a maple based sugar as opposed to brown sugar. The results have and continue to be phenomenal.

We take a move away from a spicy, peppery bbq rub into one that is the true essence of barbecue rubs. This Tri Tip Steak and Rib Rub although a mouthful to say is highly the most versatile bbq rub in existence. Performing triple duty on steaks, ribs, and tri tip. Each meat has their own unique role in American culture and the Tri Tip, Steak, and Rib Rub deserves a spot on the podium. This is the most impact focused combination of spices, herbs and salts we have ever made. The bbq rub is a revelation in the use of smoked salt, herbs of oregano and tarragon, along with savory elements like paprika, onion, and garlic paired with just the right amount of golden brown sugar.

This is a bbq rub that can be shaken on allowed to achieve having great "stickiness" at room temperature then moved quickly to the grill for the best tasting steaks you've ever made. Or applied with the smallest amount of olive oil to thick cuts of tri tip that are rested for minimum periods then properly seared and roasted to perfection. Not to mention the all popular rib combinations where ribs are brought to room temperature then rubbed with the bbq rub and allowed to rest for a minimum period then barbecued slowly for 5 to 6 hours to produce the tenderest ribs ever. This my friends is the "creme de la creme" of bbq rubs. It's easy to use, comes in a convenient container, and stores for 2 years without losing its vitality. Some of the best bbq rub seasonings in existence today.

The California Chipotle Dry Rub is borne from the period of time when society as a whole discovered the existence of Chipotle. And for about 10 years it was all things Chipotle from practically every direction you could think of fresh off the heels of Mesquite firewood cooking. This is one of the few times in which savory seasonings were blended together with subtle sweet but spicy blends of dried Chipotle peppers and sugars.

The effect of these blends was to produce a spicy result that was savory but did not overpower the item that was seasoned.

Take for example chicken breasts or thighs amply seasoned with California Chipotle Rub then allowed to rest in the blend for an hour. When properly grilled and at this point we won't say slow or fast grilled simply because no one wants raw chicken and chicken that cooks too long is basically over cooked and tough. So, we'll go with chicken properly cooked will produce a juicy, tender result with an aroma of fine peppers, garlic and onion. This is a truly savory blend that will deliver exceptional results each time the grill is fired up.

Pure Santa Maria Dry Rub that name practically says it all, Pure. This is one of the few bbq rubs on the market today that literally does exactly what the name says it is. Santa Maria for those not in the know is a city or as most would say a region in which true tri tip barbecues were created. This region nestled between the California cities of San Luis Obispo and Santa Barbara all share in this form of cooking tri tip. Tri tip is effectively a triangular piece of meat from near the front legs of the steer is cut away and trimmed leaving a reasonable amount of fat or as we call it the "fat cap" on the meat which will render enhancing the flavor of the meat. The meat which when properly cooked is seasoned with the sparsest amount of basic seasonings salt, pepper, garlic and enhanced with onion and mustard and just the right amount of dried parsley. The meat is properly rested for absorption then seared on both or all sides first then relocated on an adjustable grill such that the meat is indirectly cooked or roasted until done. The meat is cut perpendicular to the grain wherein the results will leave even the most ambivalent with smiles of joy. This is true Western cooking and the meat and dry rub represent the best the region has to offer.

There are many impostors out their now but one must consider that true rubs carry no more that 6 basic spices to achieve the desired end result. Larger form granules of salt, and pepper hearken back to the days of rustic ingredients all focused on producing the perfect bite and flavor.

California Chicken Dry Rub, never before has their been a better more focused dry rub that serves one key food category. The chicken rub does just that by using the very elements necessary to break down that pathways of tenderness for chicken. In most cases one might think chicken to be relatively easy to season but it's exactly the opposite. Chicken can be the toughest of all poultry to season ahead of turkey and game hens. In cases where there is no skin the seasonings may just fall off or burn up on contact with the grill. Therefore it is primary that one properly season the meat with spices and herbs to complement the subtle flavors of the chicken.

Chicken may be dry and tasteless if not properly managed and we've overcome that with turmeric that not only leaves a golden color on the meat but almost Mediterranean flavor combined with ample hints of garlic, paprika, onions and for spice just a hint of cayenne pepper. Add those ingredients along with a specific hint of brown sugar and you've got one of the best savory, salty, subtle sweet bbq rubs money can buy. This is truly a great chicken rub that we can't talk enough about. It is superior at resting and delivering tenderness through its capillary action and when properly seasoned will produce staggering results that will change how you think about chicken.

Memphis Blues Dry Rub contains an almost unmistakable element of flavor, one that you can just barely put your hand on. You know what it is in the back of your mind but you just can't seem to find the words for that particular element of uniqueness. That uniqueness is defined by two key elements celery seeds and coriander. Two key elements that are as unique by themselves as the city that holds them up in legendary fashion in their namesake dry rubs. Traditionally Memphis style ribs are rubbed with their special blend of seasonings then grilled for long periods of time. The ribs are then rested and dusted with the Memphis style rub just before being brought to the table.

The seasonings are adhered by the juiciness of the moisture resulting from the barbecue process. When the ribs are cut and served the eater receives the aromatic effects of the celery seeds, coriander, thyme, pepper, garlic, cumin, mustard and more. The one thing they won't have to worry about in our Memphis Blues Dry rub is the addition of sugar either in the form of raw white or brown sugar. We've created a Memphis Style Dry Rub borne from our direct experiences in Memphis. A light dusting after barbecue is just enough to deliver the savory flavors of this dry rub. Elegant in appearance and wholesome in taste. And with our Memphis Blues Dry Rub taste is what you want and what we deliver all wrapped up is a nice little see through container where we hide nothing from the buyer. The last thing we want to do is leave rubs without the proper directions which is why we've detailed instructions and BBQ Recipes right on our website that take your ribs to the next level. What's the use of barbecue if the results turn out less than satisfactory and that's why we take all the guess work out of the process.

San Ysidro Rub as unique as the name. This by far is our most ambitious dry rub. Again this is a Sugar Free dry rub but one that focuses directly on the cleaner elements of barbecue. Exacting blends of smoked salts, garlic, Hungarian Paprika, coarse ground black pepper, and hints of turmeric and onions all compliment this truly audacious dry rub.

This is a bbq rub that drives flavor but not through the use of sugar. Key to this dry rub is its use on vegetables of all shapes and sizes particularly potatoes, roasted carrots, egg plant, yellow squash and more. The bbq rub is perfect for those who must consider a dry rub that would affect their glycemic index or more specifically for those who have certain sensitivities to glucose or sugar. The bbq rub can be shaken or rubbed onto meats, or can be made into a paste through the addition of olive oil then spread evenly on ribs, chicken, or fish. After cooking a light dusting of the rub can be added to increase the flavor profile. This is a barbecue rub that is a cut above and as we say it's about time that someone consider the effects of sugar intake not only directly but through things like barbecue and the addition of barbecue rubs. As my friends and I like to say "move quickly" as this truly is a target rich environment where barbecue rubs are concerned.

These are the 7 Best BBQ Rubs you can buy.
We believe these rubs will improve the flavor of your barbecue without a doubt. See our website "Jake's Famous" and gain access to our stable of fine bbq rubs and sauces. And when you do check out our products we've got a special offer for you at Checkout. Get 10% OFF pricing on our award winning dry rubs, sauces and seasonings. You'll get that immediate 10% OFF when you use Jake's product savings Code: 1707200910 at checkout. Get all our BBQ Rubs Today!

Jake

BBQ Ribs In The Oven with Dauphinois Potatoes

noreply@blogger.com (Jake) — Fri, 08 Feb 2019 22:02:00 +0000

Making Ribs couldn't be easier when following our post on Ribs in the Oven. In addition we add in a nice accompaniment Dauphinois Potatoes also know as "Pommes or Gratin Potatoes".

Ribs in the Oven is wonderful especially when it's cold outside and either you can't or just don't want to use your grill. Follow this simple process and you'll have the best tasting ribs ever.

First let's consider just how much work you want to do. Personally, I consider the indoor oven process the easiest of the many variations toward using heat to make ribs. I have a process on our website Jake's Famous Foods that we call Lazy Man ribs and that process is designed specifically for those who don't want to exert too much effort in making their ribs. So, for this effort we'll be using variations of the Lazy Man approach and generally a standard approach that we tend to use whenever we make ribs indoor.

Continuing on we first select the ribs we want to make. There are three or four basic cuts of ribs from Country Style to St. Louis to Baby Back, Spareribs and so on. We'll be focusing on the general pork versions of ribs as the beef process tends to move things in a little different direction but not by much. It's important to know that the selection or type of ribs does not affect the process. So, you can have any version you want.

Second, it's important to clean your ribs thoroughly. It doesn't matter if your ribs were cut, packaged and frozen or taken directly from the hog and trimmed by a butcher. Each rib rack can have bits of bone and debris from the cutting and packaging process that we really don't want while cooking.

Trim off the excess film on the back of the ribs. Remove the film while close to room temperature with a paper towel. You may have to slip a butter knife under the film to get it started but once you do pull firmly on the film toward the opposite end of the rack and try to remove the film as completely as possible.

With the film removed we've reached a decision point. We call this a decision point because you can choose to take this next step or leave it out. That step is the simple application of Yellow Mustard. Many of the BBQ Pitmasters and Competition Experts employ this step and we highly recommend it especially if your ribs were frozen and thawed.

Yellow mustard helps in the tenderizing of your ribs. It's relatively cheap and requires almost no effort in the process. All that is needed is the Mustard, and a bag for storage.

If you've chosen to use the mustard follow these steps. If not you can jump ahead to step 3. Cover the entire rack of ribs with mustard. Place the rack of ribs into a storage bag and place in the refrigerator for a minimum of 1 hour. After resting in the fridge remove the ribs at least 30 minutes before cooking and allow them to reach room temperature in the storage bag.

Third, locate a large pan and a sheet of aluminum foil enough to extend the entire length of the ribs. We will be layering the foil in the pan and will run the foil up the sides of the pan. We will not be covering the ribs as this is and open bake process.

Fourth, after the ribs have rested for 30 minutes and the pan and foil have been assembled set your oven to 350 degrees.

Fifth, now comes the dry rub. We use a 50/50 combination of Jake's Famous Memphis Style Dry Rub and Jake's Santa Barbara Smoked Dry Rub. The combination yields spiciness with just the right hints of maple flavored sugar, coarse black pepper, smoked salt and chili powder. Coat the entire surface of the ribs both sides and place the ribs in the pan meat side facing you.

Sixth, place the ribs in the oven and set a timer for 2 hours. After the two hour period remove the ribs and baste with your favorite barbecue sauce. We like to use our Jake's Famous Really Nice Medium Hot BBQ Sauce. The sauce is flavorful with just the right spiciness the keep the ribs interesting. Place the ribs back in the oven and set your timer for 1 hour.

Time to make the Dauphinois Potatoes. Collect 4 or 5 small to medium white or Yukon style potatoes. Remove the skin and cut the potatoes in half. With a sharp knife cut the half section in very thin slices. Perform the same action with all the potatoes. Follow the potatoes with a Leek. Thoroughly wash the leek removing any outer skin that is not useful or tough. Cut the leek into small pieces and set aside.

With the leek and potatoes cut it's time to trim and shred cheese. We like shredding Gruyere and Colby along with Gouda cheese. Also gather black pepper, kosher salt and heavy cream as well as a medium sized backing container.

With all the segments collected begin by pouring about three tablespoons of cream in the container ensuring that the bottom of the container is coated. Now add a layer of potatoes followed by leeks, salt, pepper and cheese. Repeat the process, potatoes, leeks, salt, pepper, cheese, cream. Continue layering until you reach to top of the container. Finish by adding in Parmesan cheese topped with Paprika for nice color. Once the entire container is completed place the container in the same oven with the ribs. The potatoes will require a minimum of 1 hour to cook and can take up to 1-1/2 hours to finish cooking depending on the oven.

Seventh, after the ribs have completed cooking it's time for the resting phase. We recommend that you allow the ribs to rest for at least 30 minutes before serving. Place the rib pan on the counter or in an unheated cooler and cover with a large towel. The towel will slow down the heat evaporation process allowing the meat to cool evenly.

After an hour or so check on the potatoes. The Dauphinois Potatoes should have a nice golden top with the cheese and cream bubbling. Remove the potatoes from the oven and place on the counter or stove top and allow to rest for at least 20-30 minutes before serving.

With the Ribs and the Dauphinois Potatoes rest slowly separate the ribs from the pan and place on a cutting board. Follow the separation point between the ribs and cut just enough ribs for you or your guests. A normal rack of ribs is about 13 bones so if you have 1 other guests we suggest you don't cut off more that you would normally eat in a setting. Maybe 4 or 5 ribs which would mean the remainder can be slipped into a storage bag for later consumption.

The Dauphinois potatoes can be served onto a dish and consumed right away. Just be aware that the potatoes might have some reserve heat left over from the cooking process.

That completes our easy to follow Ribs in the Oven with Dauphinois Potato process. We hope you've enjoyed the easy to follow steps and look forward toward see your comments.

Jake

We've included our video of the entire process making the results even easier. See below.

Smoked Beef Brisket Recipe Easy and Fast How To UDS

noreply@blogger.com (Jake) — Mon, 17 Dec 2018 19:39:00 +0000

Smoked Beef Brisket UDS Recipe

The other day I was tooling around our local grocery meat counter and I saw a small sectioned Beef Brisket Flat. Immediately, I thought about the smells and tastes of Brisket. I've had brisket in many forms but never in a one or two version fashion. And it's not so much the fact that the meal was made for one or two but that there was a process that allowed someone to make it easily. So, I set out to chronicle my steps in making this mouthwatering Brisket treat. The process is relatively easy but does require time. Brisket in some ways is similar to Tri-Tip but requires even more time in the cooking process to make the meat tender. Follow along as I walk you through my process. I'm also including the ingredients and the listing of spices and rubs that I used as well as the wood and charcoal. Let's get started.

Let's discuss the idea of time. As a general means this brisket process will take about 8 hours. We say 8 because first off you'll be cleaning and seasoning the meat. Following those steps you'll need to rest the meat for a period of time. Thereafter you'll be cooking the meat which is in this case smoking the meat so you'll need a minimum of 5 hours. The total number of hours is over 8 but in the case of a quick process you can get the job done in less time just don't expect completely buttery results in which case you'll be fine.

First off in the process I purchased a 3 pound flat of Beef Brisket. Brisket as you may know is a specific cut of Beef from the lower chest and breast area of beef or veal. There are a series of what are considered primal cuts in which the meat is typically separated from the structure of an animal during the butchering process. Some of the primal cuts are the loin, rib, chuck segments, ham or the round. And because of the location in which brisket is derived the meat is also called a working section of the animal where the superficial and deep pectoral muscles reside. Since cows and venison don't have collar bones then this brisket section typically supports the bulk of the weight of the animal as it stands or moves. To make a long story shorter this meat segment is quite tough and requires the right process of cooking in order to make the meat tender.

Now with a clear understanding of the meat in hand let's move our process along. Having purchased the flat section realizing that a full brisket has two primary segments, the flat and the point. As a point of reference the point is typically where burnt ends are made. The meat is cooked then sliced away and joined with a liquid in a container and further cooked until tender.

As for the flat this section must be prepared to make the most of it. Let's start by cleaning the meat thoroughly, and we're just going to do this with some warm not too hot water. Remove any grit or excess segments left over from the butchering process. It's also a good idea to note the direction of the grain of the meat. This will set a mental image for you as to where you will be cutting once the smoking is completed and the meat is covered with bark and seasoning.

Take a paper towel and pat the meat completely dry. Place the meat in a container and hold at room temperature. Now, I've decided that I'm not going to flavor the meat through injection so I'm simply going to prep the meat through a dry rub that will create a nice crust to help preserve the flavors in the meat. I'll need two things to create the flavor level I'm seeking. I'll need a combination of salts and peppers as well I'll need some sugars and herbs to layer over the meat to create the finished taste.

I'll be starting with our Jake's Famous brand Santa Maria Dry Rub. 3 Tablespoons. Why this rub? This rub contains ample amounts of Kosher salt, Coarse ground Black Pepper and Granulated Garlic. In the barbecue world this combination is known as SPG but for our purposes we'll just focus on the fact that we're using Salt, Pepper and Garlic in combination with Parsley, and hints of Onion and Mustard spices. We use this combination of Salt, Pepper, and Garlic because it will draw some moisture out of the meat as well as leave behind a nice familiar layer of savory Garlic and Pepper. We'll let the combination of salts and peppers rest on the meat for about and hour.

Following the hour of resting you'll notice some of the liquid has been pulled out of the meat. Not to worry this is supposed to happen with the combination of spices and herbs we used. So, let's build some flavor next. We'll want to layer on some sugars and herbs to supplement the salts and peppers and I believe the best way to do that is through the use of our Tri Tip Steak and Rib Rub, 3 Tablespoons. This is a refined steak and rib rub that does quadruple duty as a brisket rub, chicken rub and fish rub. The combinations of the purest brown sugar, garlic, Smoked Salt, additional Black Pepper combined with herbs of tarragon and oregano fully bolstered by onion, mustard, rich, smoky Paprika are quintessential in building the right levels of flavor for our brisket.

With the brisket fully coated it's time to rest the meat and allow the flavors to combine and build. Place the meat in a sealed container and place within your refrigerator. The meat must be in the standard section of the fridge as it does not require overt cooling or freezing. And since I purchased the meat at mid day it's too late for me to get my smoker going considering the number of hours needed to complete the process. So, let's spend the time on the materials needed for the next days barbecue. We'll need at least a 1/2 full bag of charcoal as well as a 1/3 bag full of lump charcoal hickory version preferably. I'll be using my UDS (Ugly Drum Smoker) in addition I'll have a set of remote thermometer gauges which I'll use to accurately reflect the temperature within the grill as well as the temperature of the brisket.

I will also be using wood smoke to build the flavors of the brisket. I'll be using about 15 ounces of Red Oak Wood. This will be placed in the charcoal basket in the form of 4 or 5 chunks and cut segments. Place the wood around the basket so as the charcoal burns from center to outside as the wood is consumed along with the charcoal driving wood smoke upward.

Arrange the charcoal briquettes around the outer edge of the basket. Place the hickory lump charcoal in the center portion of the basket surrounded by the charcoal briquettes. I'll be using some starter lighting cubes so I won't need any harsh chemical starters that may affect the final taste of the meat. Position the smoker away from any wood sources like trees, wood planks, paper or sides of houses. Now seal up the unit until it's time to use it on the next morning.

One thing I like to do before the next morning is consider the last thing first. This may seem odd but what it means is let's consider when we want to be eating this brisket. Ultimately calculating time in this way will determine the best and most appropriate time for starting the grill. So, let's think about this. I'd like to be eating somewhere around 4 or 5 PM. I know I will rest the brisket for a minimum 2 hour period which puts me back around 2 PM. I will have wrapped the brisket with a steaming liquid and allowed the meat to steam on the smoker for 2 hours at least. So, with the steaming time and preparation time that moves me back to 11:30 AM. My Brisket is approximately 3 pounds so I'll need to smoke the meat until it reaches as least 162 degrees before I consider the wrapping process. So, this smoking process may take up to 2-1/2 hours as I will be seeking a smoking temperature of about 225 to 250 degrees on average. Now working backward from 11:30 AM for 2-1/2 hours puts us at around 9 AM. Last but not least is the amount of time it will take to get my charcoal up to temperature. I would expect that my smoker will take about 30 minutes to regulate the temperature so overall and considering the fact that I filled the charcoal the night before I'll need to start the fire around 8:15 or 8:30 AM.

The overall efficiency in this process is knowing beforehand how much time will be required to complete all the tasks then working efficiently within those time-frames to get things done.

Next day. It's now 7 AM I'm up and ready to get the smoker going. I've checked my brisket and it looks very good. I've checked the charcoal combination and it looks very good as well. One other thing to focus on is the external temperature, is it sunny or cold or rainy. If rainy, cold or moist temperatures these will slow down the smoking process extending the time by at least 30 minutes.

Now it's 8 AM and with everything ready let's go ahead and start the charcoal basket. With the starter lit and charcoal combination slowly starting let's go ahead and remove the brisket from the fridge and allow it to rest on the kitchen counter while the charcoal is starting. The resting process will bring the meat to room temperature which can reduce the amount of heat and time required to cook the brisket.

One thing on the lighting of charcoal. I am reminded that I often use a Chimney Starter to get my charcoal going. I could of course use this but by doing so I'm forcing a lot of heat into the smoker all at one point. Our object here is to smoke the meat for a considerable time-frame which will help tenderize the brisket. So, for this purpose I will use my Chimney Starter at some other time.

Make sure the vent door is wide open which will allow maximum oxygen to the charcoals as they burn. Also ensure that the top of the smoker is off for at least 15 minutes as the charcoal gets started. After 15 minutes place the grill plate in the smoker followed by the addition of a heat probe. Place the smoker lid on the unit and begin taking note of the temperature as the smoker settles into it's standard smoking range. As the temperature notches upward closer to the 225-250 degree range begin adjusting the vent door to about 1/2 closed. This will further moderate the temperature and will ensure that our readings are accurate. It's now 8:20 AM let's confirm that our temperature is at the right level and that the wood is burning evenly. If all is right it's time to get the meat on the grill.

Insert your second probe sensor into the brisket about 1/2 way into the meat. Key point we will be inserting the probe on the top of the meat with the fat side on the bottom. If you do not have a heat diversion plate on your smoker you can set the brisket to the outer side of the grate so as not to sear the meat while it's being smoked. Place the meat on the smoker fat side in contact with the grill plate. Confirm the position of the meat, connect the sensors and place the lid on the grill. Now comes the monitoring process. This stage is focused mainly on ensuring that the temperature remains level within the range.

Note the initial temperature of the brisket, remember we are looking for a temperature of about 162 degrees within the center of the meat. It's a good idea to do a temperature check about every 15-20 minutes. If you have an alarm setting on your remote thermometer set the gauge for the 162 degrees then go about your business.

Prior to reaching the 162 degree temperature we will be preparing a steam bath for the smoked brisket. Pull two large sheets of aluminum foil enough to completely wrap the meat with about 5 inches left over on each side. Place one sheet lengthwise and the other at 90 degrees underneath the top sheet. Set aside 1/2 cup of beef broth and about 2 tablespoons of brown sugar. These will be used to steam the meat and add just a slight sweetness to the overall taste.

At 162 degrees remove the brisket and place it on the top sheet. Fold the foil inward on the sides and the ends then pour in 1 tablespoon of brown sugar per lengthwise side next to the brisket. Follow that with 1/4 cup of beef broth per side. Fold over the foil to catch the liquids. Fold over the 2nd piece of foil to seal in the first piece and the liquids. Return the sealed brisket to the grill. Now pierce the foil with the temperature probe and again place it as close to center of the meat as possible without pushing through the meat. Place the lid back on the smoker and note the temperature of the heat from the smoker as well as the temperature of the meat.

One thing that can and does happen is the uneven burning of charcoal in the basket. You may notice a dip in the overall temperature of the smoker. If your smoker drops below 210 degrees you will need to add some charcoal briquettes to keep the heat up. Note, place the charcoal in areas where you see red zones this means that charcoal is avidly being burned and by adding your units this will shorten the time toward keeping the heat at the right level. As an option this is where the use of the Chimney Starter is desired. In the starter place 10 charcoal cubes. Light the cubes and allow them to burn for at least 10 minutes. Once burned you can carefully remove the grill grate with the brisket wrap on it and pour the charcoal near the center of the basket. If you have flip grates on your grill turn the grates and pour the charcoal into the basket. Be careful not to get burned. There's a lot of heat from the starter and embers will move upward with the flow of air so keep an eye on things and wear heavy protective gloves.

Now our final smoking temperature of the meat is 200 degrees. Early in the process you would have reset your remote gauge to accept the new temperature reading. After the reading is reached remove the brisket in foil and place in a metal serving tray. Cover the tray with a large towel enough to full cover. Place the tray and towel on a rack in your oven with the oven off or in a large cooler. Keep in mind the tray will need to remain undisturbed for 2 hours before even thinking about serving. If you need your oven during that two hour period try to find some other location in which the tray can be sealed undisturbed.

After the 2 hour resting period remove the brisket from the foil and place it on a cutting board. Use a large serrated knife and first find the direction of the meat grain pattern. Cut slices approximately 1/8 inch to 1/4 inch across the grain and layer out. Note how the fat at the bottom has rendered into the meat. You can leave the fat on or remove it depending on what you or your guests desire.

Beef Brisket Slices

Collect the liquids into a container with a lid. When cooled the fat will solidify near the top of the liquid. Remove the fat from the liquid and hold aside as an amazing au jus pour over. To reuse just microwave about 20 or 30 seconds then pour over the meat.

The results of your Smoked Brisket should be awesome. The meat should be tender and extremely pliable. Those are the signs that the brisket was cooked at the right temperature and that the seasonings used did their jobs. In addition the meat will have a savory, subtle peppery finish that complements the smoked brisket and is just wonderful.

We hope you've enjoyed how we explained making a 3 pound brisket using a UDS. Often times it's hard to keep up with all the items and ingredients used in the process so I've captured that list below. Be sure to checkout our vast array of amazing products and use code: Barbecue10 for an immediate 10% savings on all items on our Jake's Famous Foods. website.

Smoking List:

3 Pound Brisket
Water
Paper Towels
Refrigerator
Jake's Santa Maria Dry Rub
Jake's Tri Tip Steak and Rib Rub
UDS Ugly Drum Smoker
1/2 bag of charcoal briquettes
1/3 bag of Hickory Lump charcoal
15 Ounces Red Oak Smoking Wood
Lighter cubes
Aluminum Foil
Tongs
Beef Broth
Brown Sugar
Remote Sensing Temperature Gauge and Probes
Heavy Gloves
Chimney Starter
Metal tray
Towel
Oven
Cutting Board
Serrated cutting blade
Container for Au Jus storage
8 Hours minimum for preparation and smoking

I've enjoyed my 55 gallon drum grill. I've enjoyed it so much so that I've commissioned an additional grill. This grill is a vertically standing UDS Ugly Drum Smoker unit that I used to make this wonderful brisket. In this unit the charcoal is lit and the heat rising along with smoke from wood chunks delivers an enormously flavorful result. To get an idea of what I've actually done see the picture below.

Red Top UDS Ugly Drum Smoker and BBQ Grill

Happy Barbecue...

Jake

Instant Pot BBQ Rib Recipe And Why You Should Make It

noreply@blogger.com (Jake) — Mon, 05 Nov 2018 19:58:00 +0000

When the weather changes and cooking and grilling tend to move more indoors never fear that you can't have your favorite homemade ribs. In fact, with our Instant Pot Ribs (IPR) Recipe you can have those famous homemade barbecue ribs anytime you want. With our post and recipe, you'll be able to get the job done and enjoy those savory or sweet homemade barbecue ribs at your leisure. Follow along with us as we take you through the process.

It's always a good idea to get some foundation in place before you build your recipe house. So, let get to some understanding about what an Instant Pot is and what it isn't.

Instant Pot is the process of using pressure the make and cook food products. The actual history of Instant Pot or pressurized cooking goes like this.

The pressure cooking method of cooking in a sealed vessel not permitting steam to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the cooking pot to rise to a higher temperature before boiling.

The pressure cooker was invented by Denis Papin, a French physicist, in 1679. However, it only became a household cooking appliance during World War II when the people realized how much fuel they could save due to much shorter cooking time and the ability to cook cheaper cuts of meat easily. Pressure cooking is often used to simulate the effects of long braising or simmering in shorter periods of time.

Modern-day Pressure Cookers or Instant Pots are technological marvels in their ability to have time and temperature settings in multiple modes. These units are larger and with multiple inner containers for myriad uses. Instant Pot Cookers can perform the duties of Pressure Cooker, Slow Timed Cooker, Rice Cooker, Yogurt Maker, Cake Batter Maker, Egg Timed Cooker, Sauté for meats and vegetables, Steamer, Warmer as well as general Sterilizer.

Instant Pot Barbecue Ribs

Now that we know about Instant Pots how exactly do you operate one? We know that cooking food using water or liquid in a sealed vessel produces steam which causes pressure. The containment vessel is specifically designed to withstand the internal pressures created by the increase in steam. The cooker works by trapping the steam produced with the final results being an increase in internal pressure and temperature. After the steam and pressure contain the ingredients forcing the flavors that would normally escape remaining in foods the trapped steam is then allowed to be released slowly so that the vessel can be opened safely.

How do you use an Instant Pot to make Ribs? Similar to that of a barbecue grill the actual cooking process is about time and temperature. With a barbecue grill, there is usually a third component that comes into play and that can most often be the use of wood smoke in the cooking process. And since an Instant Pot is capable of producing heat and a period of time in a controlled fashion then the meat can be cooked similar to that of a barbecue grill. There is, of course, one exception. Simply put an Instant Pot focuses on the use of steam or moisture to do its job. Contrary to that a barbecue grill uses heat to drive out moisture and in the exchange process that heat when slowly applied for extended works to break down the collagen, fibers, tissues, and fats which in turn makes the meat tender.

Instant Pot Pressure Cooker Unit

An Instant Pot may make the meat appear somewhat soggy depending on the period in which the meat is cooked. There are ways to offset this additional moisture but requires the addition of a secondary appliance. That appliance is the use of your inside oven or stove. Typically in the case of meats where an externally somewhat dry surface has required the stove or oven is turned to a high range for a short period of time and the meat is broiled to achieve the desired dryness.

In our Instant Pot IPR recipe, we will make use of both the Instant Pot and your oven. We'll also make use of foil and a container to aid in controlling the cleanup process. Let's get started making those ribs.

As with all rib recipes, one first wants to make sure they have all the necessary ingredients and appliances to get the job done. You'll need your Instant Pot, Oven, Barbecue Sauce, Dry Rub, and Foil. We'll provide a recipe for a quick barbecue sauce but for those who plan ahead and want a great gluten-free barbecue sauce we offer our Jake's Really Good Mild BBQ sauce. If you like the process of creating and adjusting recipes then just follow our quick recipe below.

Southern Style Smoky BBQ Sauce

Ingredients

2 Quarts White Vinegar
2 Cups Splenda No Calorie Sweetener (As an Option 2 Cups White Sugar)
1-1/2 Cups Ketchup
½ Cup Worcestershire Sauce
¼ Cup Hot Sauce
¼ Cup Salt
¼ Cup Ground Black Pepper
1/2 Teaspoon Liquid Smoke

What about smoke in this IPR?

It's common knowledge that Pressure Pots or Instant cookers do not impart smoke flavor into ribs. However, we can induce smoke in one of the simplest ways possible. There are a number of liquid smoke products on the market now which make the introduction process simple. Add approximately 1/2 Teaspoon as the smoke flavor is highly concentrated. This amount of smoke flavor when mixed with recipes that contain no or small amounts of smoke will thoroughly infuse the contents with smoke flavor. Be careful not to overdo the smoke as the meal may become bitter.

Note, it is not a requirement that you add liquid smoke. Many people prefer the natural taste of the meat without smoke so just prepare the recipe as normal and never think about adding smoke.

Blend the ingredients until smooth. Place in a cooking pot and cook on medium high for 20 minutes until the sauce begins to boil. Once boiling reduces the heat to simmer and stir for 5 additional minutes. After simmer removes from heat and lets rest for 30 minutes while the flavors mature and meld.

Instant Pot Ribs Inside Unit

Ribs should be selected on the basis of appearance in that the ribs are not gray or dark in color. Typically ribs should look reddish or somewhat off red in color depending on whether the ribs are cut at the butcher counter or have been thawed after being packed in a frozen state.

Thereafter the ribs must be thoroughly cleaned and any grit or excess bone chips removed. The white and sometimes silver membrane should be removed although it is not absolutely necessary. The membranes removal aids in the absorption of seasoning and steam in the cooking process. Remove the membrane at room temperature with a paper towel and butter knife used to get under the membrane.

Season the ribs using either our more than suitable Tri-Tip, Steak and Rib Natural Dry Rub or for a little more spiciness use our California Chipotle Rub or utilize one of your own dry rubs recipes. We've also added a quick dry rub recipe you can make at home with some basic ingredients. See the dry rub recipe below:

Dry Rub Brown Sugar Sweet and Spicy Recipe

1 teaspoon ground black pepper
2 teaspoons ground cumin
1 tablespoon Hungarian paprika
1/2 teaspoon ground coriander seed
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
2 teaspoons granulated garlic
1 tablespoon Kosher salt

Apply the dry rub after the ribs have been cleaned. Allow the dry rub the marinate the ribs for a minimum of 1 hour. If you can marinate the ribs for a longer period up to 12 hours that works better in imparting the flavors of the rub to the meat.

Once the meat is marinated position your Instant Pot in a well-ventilated area or under a stove hood so that wafting aromas and heat can be vented out of the cooking space.

Pour the barbecue into the container of the Instant Pot. Arrange the seasoned ribs inside the container in a circular fashion. Set the Instant Pot to High with the timer set for 20 minutes. Close and seal the lid and begin cooking.

After 10 minutes into the Instant Pot cooking cycle set your oven to the broiler setting and turn on. It will take approximately 10 minutes for the broiler to achieve the full heat level.

Instant Pot Ribs Sample with Salad

Once the ribs have reached their 20-minute cycle carefully release the heat from the Instant Pot. Remove the lid and with tongs carefully remove the ribs onto a foil-lined tray. Collect the BBQ sauce in the bottom of the Instant Pot container. Coat the ribs with the collected sauce mix to your desired thickness. Quickly move the tray into the oven and allow the ribs to broil under heat for 5 minutes. Remove the ribs and coat again with the barbecue sauce. Replace the ribs in the oven and broil for an additional 5 minutes. Then remove the ribs and allow to rest for 10 minutes.

After resting slice and serve.

If you want different Rub Recipe options I've added three more below:

Culinary Rib Rub Recipe

1 tablespoon fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic

Citrus Style Tri Tip, Dry Rub Recipe

4 teaspoons Garlic Powder
2 teaspoons Paprika
2 teaspoons Dried Orange Peel
1 teaspoon Chili Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Kosher Salt

Homemade Cajun Rib Rub Recipe

8 tablespoons paprika
3 tablespoons cayenne
6 tablespoons ground black pepper
4 tablespoons garlic ground
3 tablespoons onion ground
6 tablespoons sea salt
2 tablespoons ground cumin
4 tablespoons dried oregano
4 tablespoons dried thyme

We enjoy the use of our Instant Pot and along with our many barbecue grills we find that as the weather changes we are never limited by external conditions in deciding what and when we eat. Try our Instant Pot IPR and BBQ Sauce Recipe today. Also Real Food Dietitians and Kylee Cooks both do a really good job at providing instant pot recipes.

Also, as always we pride ourselves on making some pretty good products. For those who've never had them here's your chance to get them along with a pretty sweet discount. Travel to our website at Jake's Famous Foods and use code: Barbecue10 to take 10% off your first order. Use the code at Checkout.

One last thing....after you're done with your ribs it would be great to have a tasty dessert. I've included my Smoked Peach Sweet Potato Cobber Recipe for your viewing.

Thanks for reading and Happy Barbecue!

Jake

What Does Barbecue Sauce Actually Do? And why should You use it or even care?

noreply@blogger.com (Jake) — Fri, 02 Nov 2018 19:45:00 +0000

BBQ Sauce Recipe

I was working on one of my recipes the other day when a customer asked me a couple of unique questions related to barbecue sauce. They've been buying the product for a number of years but never really questioned why our BBQ sauce or any other company's barbecue sauce was considered the perfect accompaniment or main driver for their barbecue ribs or barbecue chicken. So they thought they would ask the seemingly somewhat innocent question "What does barbecue sauce actually do? And why should we use it or even care?

Well, you can imagine my surprise especially from a customer that had been buying our bbq sauce for about three years now. After the interaction, I thought I wonder how many other people have the same or similar questions? And do they actually know what they're buying or are their purchases related to word of mouth or simple focuses on taste? I thought I would delve deeper than the normal surface level review so this post is set out to specifically answer the question on barbecue sauce and the myriad reasons for using it.

First, let's start with some common terms for barbecue sauce. I think many people are aware of where the term barbecue is derived. If not, the terms go like this, to roast or broil on a rack or revolving spit over or before a source of heat (such as hot coals). Further, a large animal (such as a steer) roasted whole or split over an open fire or a fire in a pit. Barbecue at its origins is derived from the word "Barbacoa" in which "Barbecue" is the English word adaptation. Further, Barbacoa is from the Taino Native American tribe of the Caribbean and Florida regions which employed the methods of open pit roasting worked to completely cook meats for a sustained period of time.

When we employ the derived term "Barbecue" and combine that with the evolution of the process over many years it was determined by trial or by the process that certain liquids could extend the shelf life of aging meats all while improving the actual flavor of the meats. Without the advent of salt and pepper of meats, the end result would be pretty boring.

The first uses of barbecue sauce appeared in the early 17th century by English and French settlers through the application of mustard sauces to enhance the flavors of their meats. True commercialization of BBQ sauce did not take place until sometime near or not long after the creation of ketchup around 1909.

But what does barbecue sauce actually do? Barbecue sauce through its combination of mixed ingredients acts in many cases to improve the quality of meats. The barbecue sauce was never meant to take over the taste of meat just ask the person that spends 12 plus hours making a brisket with just a hint of smoke. The last thing someone who has slaved over so long wants to see is their efforts quenched by a nondescript barbecue sauce. But don't let that get in the way of your path to discovery. BBQ Sauce depending on the ingredient listing will actually act as a marinade prior to the grilling or slow cooking process. So, for those who hold great negative opinions about the sauce must consider its actual value in that all meats are not created equal and certainly not butter soft after grilling.

Should you use barbecue sauce? I say, why not, especially if you feel that the meat you've chosen is not as superior as you'd like it to be. But if you've had the chance to get your lips around some really superior seasoned and grill meats then skip the added dressing and focus on the results of the grill masters effort.

BBQ Sauce on Grilled Pork

Being in the business of BBQ rubs and sauces I've had many people approach me on the concern over calorie counts. Mostly I believe that people issue the negative comment about a product when they instinctively either don't understand it or effectively don't want it but have a little internal drive to say no when approached in some store demo. By all means, if you'd rather not have something just say no, don't focus on the negatives when approached. But for those that are concerned about calorie counts, I offer the following.

A reasonably good barbecue sauce will either use brown sugar or white sugar or honey or some form of Stevia as a primary sugary component. There are a number of sauces that use corn syrup and the all too familiar hydrogenated corn syrup which in reality are actually the same thing since the Federal Government allows manufacturers the ability to split the quantity of corn syrup used into categories. To the unlearned, this just appears as two separate products. But to those in the know, it's a statement calling out loud and clear as to how much of the corn syrup is actually used. In these cases, a reasonable calorie limit of 60 or 80 can go as high as 240 or 300 calories depending on the actual serving size. And serving sizes are quoted in grams or tablespoons the average person is all the more confused as to the actual amount contained in the purchase size.

The truth of the actual matter is that the general public may on the off chance attend a barbecue 2 to 4 times over the course of an average summer. And if you're fortunate you may choose to barbecue between 3 and 5 times over the course of the entire year. We, unfortunately, do not consider how many times barbecue sauce is consumed in such small quantities as to be of no real concern where combined amounts of sauce are discussed. I often tell my customers to focus on the event and the time spent with friends and relatives over the considerations of how much sugar or calories are contained in a BBQ sauce. Of course, if you have a sensitivity to certain levels of sugar or salts then it would be wise to reconsider any use of the product at all.

Further on what a barbecue sauce actually does when used as a tenderizer. The amount of time necessary to engage its tenderizing effects is strictly related to the number of ingredients contained in the formulation that yields an ability to marinate. Specifically, things like mango, vinegar, oils, certain herbs, fruits such as berries these things all have marinating properties. When placed in contact with meats their enzymes act to break down the fibers and tissues of the meat. Minimum periods of time such as 30 minutes should be employed.

Take for example the marinating of seafood using citrus as the marinade. The conversion from sushi to marinated fish takes only a short period of time. And since barbecue sauce may use these ingredients in concert with sugars, salts and spices they may take much longer to perform the desired marinating effect. We tell our customers to expect a minimum of 1 to 2 hours of marinating before the grilling process should start. We also know that a customer can marinate a meat overnight for at least 12 to 14 hours without completely breaking down the fibers and tissues of the meat which would ultimately leave the meat in a somewhat soggy state.

What is the best type of barbecue sauce? The best type of BBQ sauce is driven by the application, the preference or taste profile determines the experience that you want to impart to the meat and the audience to which the end result will be shared. In certain parts of the United States the audience experiences mustard sauces, while others experience brown sugar and vinegar, and in some other parts of the country, it's considered a blatant sin to even think about the use of barbecue sauce on smoked meats. Similarly, in Memphis, Tennessee you practically have an entire state split over whether or not barbecued meats should be finished "wet" or "dry".

For those who consider their purchase of a barbecue sauce, it's a good idea to keep an eye on the shelf life. Overall the Federal Government casts some guidelines for shelf life but the actual shelf life of a product is primarily determined by the attending states Food and Drug Administration. Barbecue products that have long shelf lives over two years typically have fewer live ingredients like tomatoes, fruits or herbs. Those with short shelf lives similarly have an abundance of tomatoes, fruits and in some cases vegetables like carrots or live onions. Short shelf life sauces can be very good, it's just important to be aware that one can't expect a sauce they bought in April to be around in August depending on the contents and the location in which the product was stored.

Is there really such a thing as Keto or Paleo barbecue sauce? Moreover, why would you want one? The trend toward Paleo or Keto focused foods has been heating up for years now. All driven by the greater desire to have what we like to call "having your cake and eating it too" but just with fewer calories or carbohydrates. A "Keto" or Ketonic diet is a very low-carb diet, which is classified as turning the body into a fat-burning system as more and more carbohydrates are removed. Alternatively, a "Paleo" or Paleogenic is rich in nuts, fruits and vegetables and focuses on the elimination of grains and legumes "beans" from the diet. The end result of each of these as related to barbecue sauce is the focus on a product that will act in concert with the specific diet plan. We feature a barbecue sauce that is gluten-free and legume and wheat free. This would be considered a key product option for those who are focused on both a Keto and Paleo Centric diet.

BBQ Sauce Home Made

If your desire is to consider a full-flavored sauce especially in the case of making or using a barbecue sauce for ribs or a BBQ sauce for chicken then one may need to shy away from products that minimize the number of sugars and carbohydrates or limit the amount of fruit-based elements.

In summary and recommendation, Barbecue Sauce actually performs the act of flavoring foods and enhancing foods. In pre-barbecue cases, BBQ Sauce will act to marinate foods over a minimum period of time in which tissues and fibers are broken down to soften meats. Key barbecue sauce recipes are primarily determined by region along with specific barbecue types such as ribs, chicken, brisket or other types of meats.

And although some consider barbecue sauce to carry a certain level of calories we believe it's best to focus on the desired end result of the barbecue as opposed to the specific level of sugars or salts. Keep in mind the average number of times you might consume a product over the course of a year then divide that actual amount over the meal and we believe you will find that total amount to be very small so as to make the consideration actually insignificant.

And with that said, our best selection of barbecue sauces is available on our website along with some excellent products each focused on the marination aspects of barbecue as well as the health and wellness benefits of the sauces. There are gluten-free products as well as Monosodium Glutamate free products. A short list of our best products are:

Really Good Mild Barbecue Sauce

Really Nice Medium Hot Barbecue Sauce

Really Hot Barbecue Sauce

Maple Bourbon Barbecue Sauce

Memphis Blues Barbecue Sauce

Texas Style Inspired Barbecue Sauce

These sauces along with our dry spice seasonings combine to produce some astonishing results.

We hope you've found this post informational and useful as you continue on the path to perfect barbecue nirvana.

In addition to the links above we are including our video on making barbecue sauces. See below:

Happy barbecuing.

Jake

Dry Rub for Ribs Recipe

noreply@blogger.com (Jake) — Wed, 31 Oct 2018 21:51:00 +0000

Dry Rub for Ribs

What can be better than the aromas of fine barbecued meats sending up wafting smoke to tickle the noses of some of the most discerning palates. Rich, natural flavors all combined to make your particular brand of barbecue the best it could possibly be. We like to say that ribs taste good thinking that the meat itself is the primary actor in this chorus of taste. But in fact the meat is actually the carrier of some of the finest seasonings available to man. Believing and saying that meats taste good is driven directly through the barbecue, and grilling or smoking process. A Dry Rub is defined by Webster as "a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor. The dry rub also creates a crust on the surface of food that is grilled or broiled." So, this belief that meats taste good is subject to the combinations that employed in the actual makeup of the dry rub itself. And where a dry rub for ribs is concerned it's the combination of juices, liquids, sinews, powders, granules and spices all combined to deliver one specific taste at one specific point in time.

Taste is somewhat subjective since each of us has a different level of sensation especially where our palates are concerned. But what we know is that each of us technically can discern the difference between sugar, salts, spices, and herbs. And so when we say that a dry rub is "good". What we are in fact complimenting is the expression of those salts or peppers on our palate.

The most basic of dry rub for ribs is the use of salt and pepper. The dictionary defines salt as a savory component that is a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food. Whereas pepper is defined as being pungent, hot-tasting powder or granules prepared from dried and ground peppercorns, commonly used also to spice food or is reserved as a condiment for the purposes of adding flavor. Each of these elements serves their individual needs however, when added to foods they present themselves and additionally heighten the flavors of that item they are added to.

In the case of dry rubs we focus on the big four, salts and peppers that are combined with additional sugary, and spice laden elements to create flavor as the dry rub is tasted on the palate.

Rib Rubs takes advantage of the very nature of spices, salts and peppers each of these elements presenting them in balance drawing out the natural flavor of the meat. Similar to a musical composition flavors come into focus at key moments during the orchestral equivalent of the chorus of smoke, heat, time, meat makeup and personal desire formulated as degree of hunger.

A rib rub is much like wine with its complexities in that the dry rubs first notes can be determined on the palate first with its individual saltiness, followed by an herb note and complimented with sugars either white or brown and finally a pepper laden note. A good dry rub takes advantage of the science afforded it and seeks to draw out the best flavors of the meat it is presented on. But dry rubs for ribs alone are not enough to improve the flavor of the meat. First one must start with a reasonable cut that is properly trimmed and prepared.

When it comes to smoking meats and the use of dry rubs we look to combinations of salts sugars, peppers and herbs to drive home their place in the symposium. The critical elements are ensuring that the dry rub doesn't conflict with the desired end result of the seasoning blend. A dry rub that is heavily laden in sugar might not be the right fit for wood smoke that is strong in ash or black walnut. The fact that the wood may impart a bitter taste to the food is enough to reconsider the type of wood used. Better woods for sugary laden dry rubs might be cherry or apricot that adds a mild almost hickory note that goes well with poultry and pork.

Dry rubs that are laden in salts and herbs may well benefit from smoking woods like Apple, Almond and Citrus varieties. One wood type that gets very little air time is Grapevine. I've used grapevines a number of times and the smoke that is derived from the bark is almost sweet in flavor aromatic with hints of sweet grapes. A truly awesome wonder wood type for smoking.

But back to our primary topic: What makes a Dry Rub good or great for smoking? The end result is the trigger for finding the right type of wood. Whether you're focus is to smoke steaks, ribs or chops each has its own brand or type of wood that favors smoking. For Steaks it's important to impart an almost earthiness to the meat much like that which is delivered when using Hickory or Red Oak. For ribs one wants to truly taste the pork goodness and only woods like Almond, Peach, Plum, Apple and Red Oak deliver that rich smokiness that matches the sugars, salts, herbs and spices of the dry rub.

Dry Rub Styles

When properly paired with wood smoke a dry rub ribs can impart a sense of luxury and extravagance to the meat. We've paired our best dry rubs with some key wood types to help you in your decision making. See our listing below as a guide. In addition we've added some of our best dry rub for ribs recipes. These recipes are easy to make and make use of ingredients that every household has on hand. But let's look at our stock of dry rubs for ribs when combined with key smoking woods that will make your barbecue exceptional.

Santa Barbara Rub (Alder, Apricot, Grapevine, Mesquite, Orange, Pecan)

San Ysidro Rub (Red Oak, Almond, Peach, Grapevine, Mesquite, Pecan, Pear)

Santa Maria Dry Rub (Almond, Peach, Red Oak, Mesquite, Hickory, Lemon)

Memphis Blues Dry Rub (Almond, Peach, Grapevine, Hickory, Cherry, Maple, Grapefruit)

California Chipotle Dry Rub (Peach, Plum, Cherry, Apple, Grapevine, Red Oak, Almond)

California Chicken Dry Rub (Almond, Red Oak, Mesquite, Cherry, Apple, Grapevine, Maple, Mulberry)

Dry Rub for Ribs Recipes:

Homemade Cajun Rib Rub Recipe

8 tablespoons paprika

3 tablespoons cayenne

6 tablespoons ground black pepper

4 tablespoons garlic ground

3 tablespoons onion ground

6 tablespoons sea salt

2 tablespoons ground cumin

4 tablespoons dried oregano

4 tablespoons dried thyme

Santa Maria Basic Rib Rub

3 Tablespoons Granulated Garlic

2 Tablespoons Salt

2 Tablespoons Coarse Ground Black Pepper

Brown Sugar Sweet and Spicy Rib Rub

1 teaspoon ground black pepper

2 teaspoons ground cumin

1 tablespoon Hungarian paprika

1/2 teaspoon ground coriander seed

1/2 teaspoon cayenne pepper

1 tablespoon brown sugar

2 teaspoons granulated garlic

1 tablespoon Kosher salt

Santa Maria Rib Rub Brown Sugar Recipe

3 Tablespoons Granulated Garlic

2 Tablespoons Salt

2 Tablespoons Brown Sugar

2 Tablespoons Coarse Ground Black Pepper

Ranch Style Rib Rub Recipe

4 Teaspoons Garlic Powder

2 Teaspoons Paprika

2 Teaspoons Dried Orange Peel

1 Teaspoon Chili Powder

1/2 Teaspoon Black Pepper

1/2 Teaspoon Kosher Salt

Smoky Rib Rub Recipe

1/4 Cup Salt

1 Teaspoon Smoked Hickory Powder

1 Tablespoon Ground Black Pepper

1 Tablespoon Paprika

2 Teaspoons Cayenne Pepper

2 Teaspoons Dried Oregano

2 Teaspoons Granulated Garlic

2 Teaspoons Ground Cumin

Chicago Style Rib Rub Recipe

4 Tablespoons Sugar

2 Tablespoons Kosher Salt

2 Tablespoons Black Pepper

2 Tablespoon Smoked Paprika

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

Coriander Tarragon Rib Rub

1 3/4 cups white sugar

3 tablespoons brown sugar

1/4 cup Hungarian sweet paprika

1 tablespoon ground black pepper

1 1/2 teaspoons garlic powder

1/2 cup salt

2 1/2 teaspoons chili powder

1 teaspoon cayenne pepper

1 teaspoon coriander pepper

1 teaspoon tarragon

1 teaspoon Turmeric

Greek Style Ribs

3 Lbs of Baby Back Ribs "uncooked"

5 Garlic cloves

2 Tablespoons Lemon Rind

1/2 Cup Onion

4 Tablespoons Oregano "fresh"

1/4 Cup Lemon Juice

1 Tablespoon Honey

1 Teaspoon Kosher Salt

1 Teaspoon Pepper - Coarse Ground

Merlot Dry Rub Ribs

8T Light brown sugar

3T Salt

2 T Jake's Tri-Tip Steak and Rib Rub Seasoning

1/2t Ground black pepper

1/2t Cayenne pepper

1/2t Jalapeno seasoning

1/2t Old Bay Seafood seasoning

1/2t Rubbed thyme

2t Onion powder

Rosie's Rib Rub Recipe

4-5 cans of Beer (regular not light beer)

3 Cloves of garlic

1 Tablespoon of Sea Salt (table salt can be used if Sea Salt is not available)

1 Tablespoon of Fresh Ground Pepper

1 Pot large enough to cover the ribs with water

6 Tablespoons Honey

1 Tablespoon Cumin

1 Tablespoon Garlic Powder

½ Tablespoon Onion Powder

½ Tablespoon Cayenne Pepper

Sesame Rib Rub Recipe

1 Rack of Baby Back Ribs

1 Tbs Garlic Salt

1 Tbs Coarse Ground Black Pepper

2 Tbs Sesame Oil

1 Tbs Soy Sauce (Light or Regular)

2 Tbs Sugar

2 Tbs Chile Oil

1 Tbs Cornstarch

1 Tbs Sesame Seeds

1 Cup of Jake's Original BBQ Sauce

Each of these dry rubs are designed to impart just the right amount of flavor at just the right time. But the real test is in the results you will receive.

Dry Rub recipe mix

Last but not least is the mental imagery that one receives when you try out your very favorite dry rub for ribs. I often tell people that barbecue is about memory and a form of that muscle memory for the palate and the brain. Most people will gravitate to experiences they had when they were young children especially where barbecue is concerned. Each of us is trying to bring back our most favorite experience and that absolutely awesome, burger, steak, ribs, chops or whatever that item might be. We at Jake's Famous understand that mental focus and our products are designed with that key element in mind. We are constantly working to get your mind and thoughts back to happier experiences be it without Famous barbecue sauces, our amazing dry rubs or our award winning condiments.

The real key to what makes a dry rub for ribs good or great is the memory it holds for the user. We believe that you will enjoy making memories with each and every one of our products.

Jake

Jake's Famous Foods

Lock, Stock and One Smoking Barrel......

noreply@blogger.com (Jake) — Tue, 30 Oct 2018 16:32:00 +0000

Jake's Ugly Drum Smoker

Whether it's warming up with the blooming of flowers, the tweeting of birds and the obvious hints of sunny days ahead or it's rain and snow with cooler days in the forecast, it's always a good time to barbecue. And as predictable as these signs are, so are the signs of barbecue season. But wait, there’s a new old wave that’s coming through the season. And that wave is the rise of the UDS (Ugly Drum Smoker), or plainly enough smoking in barrels with removable tops. Now Jake’s relatives have been smoking meats for generations and we’ve been building smokers for the better part of 40 years but recently we decided to make an exceptional Ugly Drum Smoker that we consider to be the "Creme de La Creme" of barrel smokers. While all that’s good and fine what’s been missing for most is the practical uses of these UDS units.

Many can tell you how to build an ugly Drum Smoker or what to expect and even where to buy the parts but there just seems to be a shortage of easy to use, convenient recipes and instructions for cooking. So, to get you on your way I’ve included one of our easiest smoking recipes, smoked barbecue ribs. In this recipe I take you from the front door to the back porch and ultimately to the table with these step by step instructions. Keep in mind smoking meats is wonderful but takes time and planning. One should begin the planning process at least a day in advance of the smoking to get things perfect. When the smoking begins try to dedicate at least 6 hours to the entire process. While you’re not standing around staring at the barrel for 6 hours, you are in fact monitoring the process for that period of time. So, let’s get started.

Smoking Jake’s Famous Barbecue Ribs:

There are many ways to smoke ribs making them succulent, sweet tasty and full with a natural smoky flavor. This method uses a water smoker which not only delivers the richness of smoke but adds additional juiciness to the ribs through the use of water. The process cleans up nicely and the results are fantastic. Because we are using a UDS we will focus on the use of charcoal and the components necessary to make that work. If you have a smoker with a heat element or gas system you can still achieve the smokiness that you desire. Most of these steps translate directly to your preferred method.

Preparatory steps:

-Assumptions: We’re going to assume that you’ll either be smoking the ribs on a Saturday or Sunday. That would mean that either on Friday or Saturday you’re going to have all the necessary materials at your disposal to ensure that things go well on the DoS (Day of Smoke). In addition to the UDS we’re going to assume that you have some way of hanging meat in suspension over the charcoal as it’s cooking either by hooks or by some other hanging method. We’ll also assume that you’re going to be eating your meal on the DoS in the afternoon of either day.

Ingredients:

1 UDS (Ugly Drum Smoker)

1 Standard Bag of Regular or Non-Matchlight® Charcoal**

1 Rack of Ribs (at least 13 bones in a standard rack)

1 pan/dish to carry at least 1 Quart of Water

4 Tablespoons of Jake’s Tri-Tip Steak and Rib Rub (Natural Dry Rub)

4 Tablespoons of Standard Yellow Table Mustard

2 Cups of Wood Chips (Hickory, Alder, Cherry whatever you prefer)

1 Roll of Foil Wrap Aluminum

1 Chimney Fire starter

Rib Rubs
Seasoning pork or beef ribs beforehand enhances the flavor when the ribs are finally cooked. The best Dry Rub Rib mixture will allow the meat to marinate evenly throughout the ribs. Since Jake’s makes and sells it very own pure, natural seasoning that is rich with flavor and full of battle tested ingredient to improve the quality of your barbecue, our Tri-Tip Steak and Rib Rub is an easy choice for us. But if you don’t have a dry rub there are a couple of ways we can remedy this. One, you can simply go to our website for the best selections of dry rub and generous amounts of bbq recipes. By going to our site you get access to some amazing products that improve the end results of your process. Get access to the best products at www.jakesfamousfoods.com and order your dry rub using code: 1707200910 at checkout which will give you a 10% discount. Or you can go to our website at www.jakesfamousfoods.com and search for a copy of one of our open source recipes for dry rubs that we have available free for any site visitor. Just type in “dry rub recipe” in the search box and you’ll be taken to the web page listing the recipes.

Continuing on with dry rubs we've added a video review done by "Bad Beast Barbecue" in which he reviews our Tri-Tip Steak and Rib Rub along with our premium version slightly spicy but savory Chipotle Dry Rub on smoked ribs. We hope you enjoy.

Before applying the dry rub you’ll need to clean your ribs. Take the ribs if they’re pork and simply use a paper towel and your fingers to remove as much of the white membrane on the backside of the ribs. This membrane barrier when removed allows you to deliver more flavors from the dry rub directly to the meat. After cleaning pat the ribs dry with a paper towel to remove any excess water moisture. Lay down a long piece of aluminum foil enough to wrap the ribs in when completed. Following the foil lay the ribs on top of the foil. Coat the rib with the yellow mustard on both sides of the meat. If you used your hands to coat the meat you must thoroughly clean your hands to prepare for the next step. Follow the mustard with the dry rub coating both sides thoroughly. When done coating cover the ribs with the foil wrap. Seal as much of the ribs as possible with the wrap. Now, take the ribs and place them in your refrigerator where they will rest overnight. The combination of dry rub and mustard will help tenderize the meat and make it juicier when cooked.

Next Day DoS:

Since you’ll need at least 6 hours of smoke time it’s a good idea to get the grill ready by 9 AM. We’ll assume that you’ll have all the items and ingredients you need and that you’ll light the fire at 9 AM. First position your UDS so that you will be upwind from the unit. Remember it will be smoking most of the day so ensuring that you’re not in the smokes’ cross hairs will run favorably in your direction especially if you have a few sensitive family members or a testy neighbor.

Remove the charcoal basket from the UDS and fill with Regular Non- Matchlight® charcoal. Place the basket back into the UDS and ensure that the vents which provide air to the unit are all the way open. Take a handful of smoke chips and place them onto the charcoal. Also, take the soaked chips and split them into two piles. Do not discard the water from the chips as we will use this later in the process. Take each pile and wrap them in aluminum foil. Tear a hole in the foil to allow smoke to rise from the foil. Take the packets and place on the outer edges of the charcoal. Take enough of the charcoal left to fill the Chimney fire starter. Take a couple of strips of newspaper and ball them up. After balling or wading them up place them under the starter. The starter should be placed on a stone or metal surface. Remember this unit will get hot, ensure that it is not placed anywhere that kids or adults may accidentally come in contact with the unit. Also, ensure that the unit is not placed in doors when starting or on any surface that might catch fire.

These steps are critical to your health and safety, do not take them lightly. Once the fire starter is placed take either a match, lighter or barbecue lighter and light the paper underneath the chimney starter. Within moments you’ll see the smoke from the burning paper rise up through the charcoal. The intense heat of the flame against the bottom charcoals fed by the open vents of the starter will allow the charcoal to begin burning and will ultimately act to start the fire on the surrounding charcoals.

**Charcoal: Note, we recommend using non-matchlight® charcoal. This use will allow the charcoal to burn naturally. If you use matchlight® or similar then all the charcoal will light as one unit which converts your smoker from a smoker to a grill. Since we’re attempting to smoke and not grill this would be detrimental to our process. Now, you can use a few matchlight® briquettes at the bottom of the chimney starter if you’re having trouble getting the fire started. Beyond, using matchlight® in the chimney starter I would hold it aside for the days in which you intend to grill and not smoke.

Once the Chimney starter is going let it burn for at least 10 minutes. The objective is to get about half or more the charcoals lighted without having them burn white all the way. This will help start the fire in the charcoal basket when transferred. After the charcoals have reached their desired burn level use a heat protective glove or towel around the handle of the chimney to pick the unit up and dump the charcoals onto the charcoal basket. When dumping the charcoals keep in mind there may be sparks for the charcoal or embers which may float around. Be aware of the wind, temperature and the area in which you are transferring the coals so as not to send sparks onto dry grass or brush. Dump the coals over the center of the charcoal basket. While the charcoals settle they will come in contact with the existing charcoals which will catch fire and begin to smolder. As the heat builds you will begin to see smoke rise from the wood chip packets.

Once the packets are smoking take a metal container or bowl and fill it with the water from the chips that were soaked. Place the metal container on top of the charcoals directly in the center. Make sure the container is level and keep in mind as the charcoals burn they will reduce in size causing the dish to change position. Don’t let the dish shift too much because it may spill causing the water to cover the bottom on the smoker. If the water comes in contact with the smoker it may put your fire out. A good way to determine something is wrong is by monitoring the temperature gauge. If there is a dramatic drop in temperature then you know something is wrong and the smoker will need attendance.

Options for water smoking include wine, juices or even beer. No matter the liquid or liquid combination you choose to smoke with, first soak your wood chips in this liquid. Depending on the flavor you want, you can vary the type of chips used. Alder, Mesquite, hickory and red oak are four of the most popular. Soak the wood chips for no less that 1 hour. After soaking the chips, use the same liquid which will be poured in the water pan and used for the smoking process.

Once the charcoal is set remove your ribs from their foil and insert the hooks to hang the meat. Transfer the meat to the smoker and hang. Place the lid on the unit carefully and monitor the temperature. A good smoking temperature is 200 degrees. A great smoking temperature is closer to 225 degrees. The best way to manage the amount of heat is through the movement of the air vent. Adjusting the vent either open or close will deliver more or less air to the burning charcoals. More air equals faster burn and of course less air means slower burn and longer cooking. If you are cooking pork always be aware of the temperatures necessary to full cook the meat. The temperature must be high enough to move the meat out of the known danger range to kill bacteria and allow the meat to cook. If the meat stays in the danger range too long one can get sick or ill. Having your smoker at 225-250 degrees will ensure that bacteria and illness never become a problem.

Ongoing

It is a good idea to take at least one additional cup of smoking chips and have them soaked and ready for use. After every 2 hours you should check on the water in the dish and also the wood chips. If you need more water carefully pour more into the container without spilling or turning it over. If you need more chips simply take a small handful and sprinkle them over the burning charcoals. You may not need more charcoals but if you see them burning awful fast do two things, first, close the vent door to deprive the smoker of air which will slow the burn process, second, prepare more charcoal by filling the chimney starter. Once the charcoal reaches its desired temperature fill the charcoal basket as necessary. When filling the basket watch for charcoal dust spray as the charcoals land on the ones beneath. If you have a large enough access door fill the basket from the access door.

Monitor the temperature and allow the smoke to perform its magic. Once the meat is cooked and rested add barbecue sauce after removing the ribs from the smoking process.

Slice the meat accordingly and plate with condiments, salsa, garlic bread and other items.

Things to Avoid

Things to avoid are smoking on windy days or in areas where the smoke will drift causing irritation to neighbors or family members.

One key issue that can't be repeated enough is heat management. Keep the doors closed unless absolutely necessary. Remember, open doors mean heat loss which means longer cooking periods which can also make meat tough. Manage heat to improve the overall end result.

If you follow all these steps your ribs should turn our perfectly, just remove, cut, and serve.

Happy Barbecuing!

Jake

Smoked Peach Sweet Potato Cobbler Recipe Jake's Famous Foods

noreply@blogger.com (Jake) — Fri, 19 Oct 2018 22:27:00 +0000

Making Peach Sweet Potato Cobbler

Over the past few months we've been working on lots of recipes and the creation of some new sauces and seasonings. In that time we've focused on the making of fantastic meals like "Brisket for One", "Marinade Pour Cote de Porc", "Bourbon Glazed Pork Ribs", and more. One thing we did not spend much time on was the creation of desserts and appetizers for the beginning and end of the meal. But today that changes a bit in that we will be creating a completely new dessert. This dessert takes into account the classic combinations of a Southern favorite "Peach Cobbler" and combines that with another Southern favorite "Sweet Potatoes". The recipe is fairly simple and easy to make and when done right using your barbecue smoker the end results are phenomenal. So, spend some time with us as we walk through the steps then go out and make your own creation. Let all your friends know that your grill can do more than make ribs and chicken.

Let's get started with the Smoked Peach Sweet Potato Cobbler recipe.

First, it's a good idea to collect all the ingredients necessary to make the cobbler. Here's the ingredient listing below:

Peach - Sweet Potato Preparation
- 4-5 Medium to Large Peaches
- 2-3 Small to Medium Sweet Potatoes
- 1/4 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon Ground
- 1 Cup Sugar

Topping Mix
- 2 Cups All Purpose Flour
- 1-1/2 Cups Sugar
- 1/2 Cup Brown Sugar
- 2 Eggs
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Melted Butter

Barbecue Grill
- Apple Wood Chunks
- Charcoal Briquettes

After the Sweet Potatoes and Peaches are washed use a fork to poke holes into the Sweet Potatoes. The holes will allow the steam to escape and will aid in cooking the sweet potatoes more evenly and faster. Preheat your oven to 350 degrees. Place the Sweet Potatoes on foil or in a container and let bake for 30 minutes. We use foil because if you cook the sweet potatoes too long the innards will begin to pour out onto the oven. It's probably a good idea to keep the oven on for a short period as we will be using it later in the process to warm the cast iron pan.

Remove the skin from the Peaches. Slice the Peaches into multiple slices about 1/4 inch thick. After the Sweet Potatoes have baked remove the skin and slice into 1/4 inch segments similar to the Peaches. Combine the Peaches and the Sweet Potatoes in a large bowl. Add the Nutmeg, Cinnamon and Sugar spreading evenly over the Peach Sweet Potato combination. Toss the mixture to ensure everything is coated then cover with a paper towel and allow the mixture to rest for 45 minutes on the counter or in your refrigerator. The Peaches will begin to sweat their liquids into the boil which is exactly what we want.

To make the Cobbler crust we will combine the Flour, Sugar, Eggs, Baking Powder and Salt to create a first level crumbly crust. After the ingredients are thoroughly mixed you can decide if you want to pour in the melted butter on now or pour in after the cast iron pan has been warmed.

Next preheat your oven to 350 degrees if you haven't done so already. Collect your cast iron pan and place in your stove at 350 degrees for 10 minutes. This will allow the pan to retain heat and reduce the transition from cold to warm when the pan is placed on your grill.

While your pan is warming start your barbecue grill. A charcoal grill will take about 25 minutes to get to a managed temperature of 350 degrees so you may have to start the grill earlier than using the cast iron pan warming as a guide. Add about 2 Ounces of Apple Wood chunks to the charcoal to create the wood smoke.

Once your grill reaches 350 degrees and the cast iron pan has reached temperature remove the pan from the oven. Remove the paper towel from the Peach Sweet Potato mixture and add into the pan including the resulting liquid. Spread the mix evenly across the pan.

With the mixture in the pan pour over the Cobbler Topping until it evenly covers the entire surface of the fruit and potato mixture. Make sure to cover all the fruit and sweet potatoes.

With the mixture covered pour over the melted butter as evenly as possible across the entire surface of the Cobbler Topping.

Place the cast iron pan on the barbecue grill in an indirect fashion so that the heat is not directly under the pan. Allow the pan to cook within the grill with the lid closed for 1 hour. At about 45 minutes into the cooking cycle take a quick look to see that the crust is cooking evenly. Add the amount of time that the lid was off to the overall cook time and return the lid to the grill.

After about 1 hour the crust should be golden if not slightly brown from the wood smoke. Remove the cobbler and let rest for 15 minutes minimum as the pan will be very hot.

Serve the Cobbler with Vanilla Bean Ice Cream or similar.

Regarding the Cobbler mixture you can also add the melted butter to the mixture as I did in the video. Note the mixture will clump more and will need to be spread out across the fruit and potato mixture. Also if you like your Cobbler to be more smoky just add another 1 to 2 ounces of Apple Wood chunks. Manage your heat levels by adjusting the top and bottom vents on your grill.

This is an awesome dessert and I would recommend making with both the Sweet Potatoes and the Peaches or if you like you can just make it as a Peach or Apple Cobbler with just the fruit and no Sweet Potatoes. Either way you can have this wonderful dessert with some modest preparation within 1-1/2 to 2 hours.

I've added our Smoked Sweet Peach and Sweet Potato video for your review. Please enjoy and send any comments you might have to my attention. I hope you try this dessert in any form that you feel works best for you.

One last thing regarding the Nutmeg used in the initial Peach and Sweet Potato combination. The addition of Nutmeg was brought about as a way of segmenting and plainly allowing the taste of the Sweet Potatoes to be specifically identified in the blend. Since the recipe base is made mainly for the Peaches it was a concern that the Sweet Potatoes might be overshadowed by the Peaches. The primary amounts of syrups and liquids that were drawn out came directly from the Peaches so the cobbler might tend to have more of a focused Peach taste over the Sweet Potatoes. So, by adding the Nutmeg we draw forward on the Sweet Potatoes and add balance to the overall Cobbler.

Is it necessary to bake the Sweet Potatoes prior to adding to the Peach and Sweet Potato mixture. I would argue that yes it is necessary to bake the Sweet Potatoes. You will find that the Sweet Potatoes are hard and can almost be rock like when felt. The Peaches tend to be softer with their skin somewhat relaxed depending on their state of ripeness. If we were to simply cut up the Sweet Potatoes and add to the mix then the Sweet Potatoes may not soften at the same rate as the Peaches. Since Sweet Potatoes fully soften around 1 to 1-1/2 hours in the oven we knew we would need to pull back on the full heat and focus on somewhere around 30 to 45 minutes of baking which would allow some softness without going overboard. I chose 40 minutes to split the difference and the results were almost perfect. In fact the Sweet Potatoes tend to hold their shape and remain viable without becoming like mashed potatoes in the cobbler. Also, consider using small Sweet Potatoes enough to simulate the same size and shape of the Peaches when cut. The results will work together beautifully and you will be rewarded for the extra steps in your process.

If I haven't mentioned it already I used Apple Wood to smoke the cobbler. Regarding the amount I focused on using about 3 Ounces of wood realizing that for regular barbecues I would typically use 5 to 6 Ounces of wood. I would note a couple of things about the wood. First off wood chips would work better than wood chunks. Chunks tend to concentrate the smoke and can in fact make it difficult to control the amount of smoke dispensed onto the cobbler.

Second I would ensure that the wood is soaked for at least 20 minutes minimum. Soaking the wood thoroughly will slow down the amount of smoke given off by the wood during the heat process. Keep in mind that the cast iron pan will be offset from the fire and will be baked through heat transfer commonly known as indirect heating. If locating Apple Wood chips is a problem then it may be better to simply purchase charcoal that has been wood infused. There are a number of brands of the market where Apple Wood chips have been pressed into the charcoal during the manufacturing process. In the case of Apple Wood briquettes I would forgo the soaking process. It is not necessary to soak the briquettes when they have been infused. Soaking charcoal briquettes would act to prohibit their ability to ignite for the cooking process. Further soaking wood infused briquettes may act to taint the wood smoke causing more of a sooty effect that the production of wood smoke desired.

Finally, although we did not use any of our bbq sauce, dry rubs or condiment products in the making and production of the Peach and Sweet Potato cobbler you could actually use some of our dry rubs in the process. You could actually use our Santa Maria Dry rub in place of the salt. As well you could use 1/2 teaspoon of the Chipotle or Santa Barbara Smoked Seafood Rub to add a subtle spicy and sweetness to the overall Cobbler. I would keep the amounts of dry rub at or below the 1/2 teaspoon so as not to overpower the overall taste of the Cobbler. Either way the end results I believe would be fantastic.

Happy Barbecue!

How Much Smoke Is Enough...BBQ Wood Smoke That Is?

noreply@blogger.com (Jake) — Sat, 15 Sep 2018 19:48:00 +0000

BBQ Charcoal with Wood Chips

We at Jake's Famous Foods have been making and managing Barbecues for the last 17 years and before that we were making barbecues when we were just knee high to a hound dog.....or at least that's how I've heard it said. All total we've been making barbecues for some 40 plus years now. One of the things people ask me most when they're not asking about managing the vents on the barbecue grill is about wood smoke. It doesn't seem like that much of a topic but in actuality wood smoke and the use of wood in smoking is HUGE!

We could easily spend time on the type of wood and where the wood comes from or what's best for each type of grill. Instead we're going to take time in this post to go over the amounts used and when the quantity of wood is too much.

In a nutshell the amount of wood used in a charcoal barbecue should be no more than 5 Ounces. Most people perk up when you say a specific amount...why? They say that because they've been told that the more wood you use the better. They've also been told that soaking wood creates more smoke and is the best option when barbecuing.

People I think get concerned when they see food shows with famous notables literally tossing cords of wood into long lengths of barbecue grills. On some of the shows they light off the wood using torches and flame throwers and that sets the mind to wandering...if a little wood is good why not a lot? We'll answer the question of quantity along with questions on all the other aspects of wood right here.

First off wood is the culmination of growth in layers and that growth creates soft areas as well as hard areas that stand the test of time against stresses like storms or rain or harsh temperatures. Although we tend to think of wood as hard, wood as defined by Webster's really is a porous and fibrous structural tissue found in the stems and roots of trees and other wood based plants. It is organic and a natural composite of cellulose fibers that are strong is tension and embedded between lignin that resists compression. The laymen's term for lignin is the stuff that acts like glue basically called the polymers or structure to hold the tissues together. Compression is simply the squeezing forces that are applied either by external winds, soil compaction or other factors.

The type of wood is determined primarily by location and the seed source and fuel used to grow the seeds into mature trees. Meaning you might be hard pressed to find palm trees in the hills of West Virginia or in the Mojave desert. But those same trees can be transplanted into those locations. Although their resulting seed releases is not enough to overcome the seedlings that have been blooming in those regions for hundreds and thousands of years and thus their introduction would take a significant amount of time to be considered a long term viable source of wood fiber.

But more on the art of and use of wood in barbecues. In the case of Charcoal barbecue grills let's consider the amount of surface area, the type of meat used and the length of the charcoal burn. First let's spend time on the size of the grill not so much the shape of the grill. We'll start by using the calculations for an 18 inch grill. We'll also assume that the grill is equidistant on each dimension meaning that the grill is 18 inches wide by 18 inches tall by 18 inches deep. This yields a cubic dimension totaling 5832 cubic inches or more likely 3.375 cubic feet. Considering that we are recommending using 5 Ounces of smoking wood over the 3.375 cubic feet then we could assume that for each grill of larger or smaller size the best wood level would be equal to 1.481 Ounces of wood per cubic foot of volume. A smaller 12 inch grill technically classified as 1 cubic foot of volume would then use 1.481 Ounces of wood. A simple way to determine how much wood you would need without a scale is to consider filling the palm of your hand and if your figures when folded actually touch the thick portion of your palm then the material inside your palm approximately measures 1 Ounce.

BBQ Chips

Now that we've figured out how much wood we need how do we know when we've used too much? There are two ways you can figure out if you've used too much, 1 by following the recommendations of those who've used literally hundreds of pounds of wood or by using the wood yourself on your next barbecue. An even simpler way to figure out how much wood you need is to consider the type of meat and the weight of that meat.

By weight a 24 pound turkey may take more wood smoke than a 1 pound fish. Similarly a 3 pound set of ribs may take more wood smoke than a chicken thigh. If that's the case then how do you determine how much smoke is appropriate per type or weight of meat?

In the case of Chicken we typically use the full application of the 5 Ounce wood amount. We do so because we want the tissues of the meat to fully absorb the wafting smoke over the course of the cooking cycle. As a note I often tell folks that it's best to layer the smoke chips so that they give off their smoke in the first third to one half of the cooking cycle. We do that because as the skin of the chicken for example tightens and dries the absorption of the smoke layer decreases and in fact one is actually layering smoke on the skin of the meat as opposed to the meat tissue.

The smoke ring is the culmination of the smoke concentration and is characterized by the red to auburn ring that permeates the first 1/16 to 1/4 inch of the meat. When the meat is chewed the concentration of the wood smoke layer along with the newly cooked meat is combined to produce a sensational flavor level heightened by the type of wood smoke applied.

In cases where the meat is denser and more fibrous the application of wood smoke is desired to change the overall flavor of the meat from it's more natural taste to a mix that complements the meat with the addition of wood smoke. Example, brisket smoking combines the application of wood smoke over a very long period of time up to 14 hours. The meat is thick and thus the longer cooking period to break down the fat collagen and muscle tissue. During the breakdown process the wood smoke is absorbed into the top layers of the meat.

Brisket much like any other meat can be cooked too long and smoked too long. Friends have commented about their long labors to achieve the perfect brisket. These same friends have started their brisket cycles well into the "wee-hours" of the night in their attempts to cook their brisket for 14-18 hours thinking that the more time the brisket spends on the grill under smoke, the more the brisket will finish out in the form of room temperature butter or at least that soft is the general idea.

Unfortunately, all too often they've found that their desire to achieve the perfect meat ended up in a expensive, wasted mess. The meat finished in an almost black color and was much too dry, and too smoky with a very distinct bitter taste. And when they perform their postmortem they discovered some basic facts. Effectively they learned that less is more both in time and in seasonings as well as smoke. When they cut their cooking cycle to 12 hours and their smoke amount to 5 Ounces as well as reduced their cooking flame to 250 degrees the resulting meat was tender with an almost buttery textured layer with just the right complement of smoke.

BBQ Brisket

And at the cost of brisket today they've now learned some valuable lessons about heat management along with simplest lesson about smoking woods. They've now moved on to applications that involve differing types of woods almond, alder, pecan, oak, hickory and other types to create just the right flavors along with their mastery of the meat.

Timing the wood smoke release is as important as the amount of wood smoke that one uses. We mentioned about changes in the meat as heat is applied. Therefore it is important that the wood smoke flavor be applied during the formative transition stages of the meat when the meat is capable of absorbing the flavors deep within. I suggest placing the wood chips within the first 1/3 of the cooking cycle. I do this because maximum wood flavor can be applied at that time. The remainder of the cooking cycle is simply a roasting process to finish the meat.

Oftentimes we will prepare our charcoals in the Snake Method format which is to say that two to three charcoal briquettes are continuously layered around the bottom ring of the grill. After the layering of briquettes wood chips and thinly spread along the top of the briquettes. As I get near the end of the wood chips I leave a small gap of about two inches for the placement of the remaining chips. I leave the gap so as to allow the main ring of wood smoke to reach its full cycle on the grill as it is applied. After 10 to 20 minutes of grilling or roasting a final layer of wood smoke is applied. This final period of smoke can last up to 20 minutes and acts as a sort of seal in the process. The results are always wonderful when done this way.

Let's consider the role that wood plays in the creation of color on meats. For example the golden to dark brown color of a whole chicken when wood smoke is used. Wood smoke can range from bluish to black and much like clean burning logs the most desirable of wood smoke is almost bluish and is recommended for long cooking cycles for meats like brisket.

The color of the smoke is most determined by the release of particles in the wood and the reflection that is achieved that we view. Therefore if you are colorblind then it might be hard to discern the differences in smoke color. Your best best is in determining the amount of smoke leaving the grill over time. Some precautionary notes during the wood smoke process is the noticing of black or very gray smoke. These colors occur when fire is starved of oxygen and the result is bitter tasty almost soot laden foods. Wood goes through a series of stages during the burning process until it reaches the stage known as the burning bush combustion. The burning bush means that the wood smolders and produces an even white to pale white smoke. To drive that smoke closer to the preferred bluish color we'll need to pay special attention to the amount of oxygen in the grill. Ensure that your bottom vents are wide open for maximum draw and flow of air. Afterward the top vents are then focused on for temperature management.

Let's summarize. We know that wood smoke is important to meats in barbecue especially toward the importation of flavors to meats. We also know that there are a series of components that need to be managed to allow for even delivery of the smoke. Namely, one must manage heat, time, fuel source, wood type and the amount of wood material to achieve the perfect smoke. We believe that one can achieve the perfect amount of smoke when they use a minimum of 5 Ounces to evenly cover a volume of 3.375 cubic feet of grill. We also believe that staging the wood chips in segments such that the bulk of the chips is laid out in the first 1/3 of the cooking process will deliver maximum wood smoke flavor to the meat. The remaining segment of wood is separated by a small gap and then allowed to yield its smoke which then acts as a sort of smoke seal in the process.

By following these steps and using wood smoke frugally we believe you can achieve a world of maximum flavors from whatever your meat type. To help you in your search and understanding of wood types we've added in a wood definition list below. Also, we don't sell woods but we sell some pretty nice dry rubs for sale that will help you achieve the flavors you desire. Checkout out our listing of dry rubs as well as our standing product discount.

See how we manage wood smoke on our How To Make Ribs video:

POULTRY: Chicken, Turkey, Duck, Cornish Game Hen, Quail, Goose. (Alder, apple, maple, pecan)

FISH: (light) Cod, Flounder, Halibut, Monkfish, Turbot, Sea Bass, Sole, Trout, Clams, Oysters, Shrimp, and Scallops. (Alder, mesquite, pecan)

FISH: (Dark) Salmon, Tuna, Swordfish, Shark Mussels. (Alder, cherry, grapevine, maple, mesquite, oak, pecan)

BEEF: (Cherry, grapevine, hickory, maple, jerky, mesquite, oak, pecan)

PORK: (Alder, apple, hickory, maple, oak, pecan)

LAMB: (Alder, cherry, mesquite, oak, pecan)

VENISON, ELK: (Cherry, grapevine, hickory, maple, mesquite, oak)

Dry Rub for sale Types:

Tri Tip Steak and Rib Rub (Almond, Red Oak, Cherry, Peach, Plum, Maple)

Santa Barbara Rub (Alder, Apricot, Grapevine, Mesquite, Orange, Pecan)

San Ysidro Rub (Red Oak, Almond, Peach, Grapevine, Mesquite, Pecan, Pear)

Santa Maria Dry Rub (Almond, Peach, Red Oak, Mesquite, Hickory, Lemon)

Memphis Blues Dry Rub (Almond, Peach, Grapevine, Hickory, Cherry, Maple, Grapefruit)

California Chipotle Dry Rub (Peach, Plum, Cherry, Apple, Grapevine, Red Oak, Almond)

California Chicken Dry Rub (Almond, Red Oak, Mesquite, Cherry, Apple, Grapevine, Maple, Mulberry)

Special Offer: Use Code: 1707200910 now and take 10% off any of Jake’s products.

Thanks for taking time out to read our post. Jake's Famous

Rubbed Pulled Pork Recipe Tri Tip Style

noreply@blogger.com (Jake) — Sat, 01 Sep 2018 17:17:00 +0000

Pulled Pork Sandwich

During the summer months or just about any time a good pulled pork sandwich is hard to beat. And over the last 4 or 5 years pulled pork has become one of the go to favorites for folks heading to the Southern parts of the country as they make their sojourn through the meccas of fine barbecue dining. Just like all those intrepid travelers we too look for the sights, smells and tempting features of a good pulled pork sandwich. But one can’t always hop a plane and land in Barbecue Land so we thought we’d pull the cork on one of our very best pulled pork recipes. We call it Tri Tip Rubbed Pull Pork. We call this a simple recipe because to make it all you have to have is a Crock Pot or something that will simulate the low temperatures of a Crock Pot like a metal container held in an oven. As far as external cooking process that will be all you’ll need.

As you may know we’re on the Central Coast of California just a few leisurely miles from where Tri-Tip was made famous around a then small town known as Santa Maria, California. Since the creation of that sumptuous meal it seems that all parts of the country have been working their hardest to recreate it. We’ve succeeded many times over and now have branched off into combining styles and versions to create some at home favorites for our customers.

So, let’s spend some time working through the steps to make this wonderful Tri-Tip Rubbed Pulled Pork creation. We’ll get you started with some basics that you’ll need and need to know to realize your dream.

Here’s what you’ll need to get your Tri Tip Dry Rubbed Pulled Pork ready for grilling.

Ingredients:

1-2 Pound Pork Loin trimmed of fat
8 Tablespoons Jake's Tri Tip Steak and Rib Rub
1 Cup of Jake's Famous Original or Medium Hot Barbecue Sauce Sauce
1-2 Medium Onions
2-4 Hamburger buns or ciabatta bread
Sliced Pickles
1 Gallon Zip Lock bag
2 Tablespoons Red Wine Vinegar
2 Tablespoons Water
1 Tablespoon salt
4 Garlic Cloves
12 Hours of Cooking Time

We’ll be using Pork Loin or Pork Butt. This meat is relatively easy to get at most chain grocery stores. And to get our Loin ready you’ll need to take the follow steps:

1. If Pork loin/butt is untrimmed then trim off any excess fat. Fat is a necessary component in a tender pulled pork but too much fat can spoil the flavor of the finished product. You’ll need to be the judge at determining your level of fat on the loin.

2. Once the pork is trimmed cut the loin/butt in half. This increases the cooking surface and shortens the time it takes to cook the meat. A single pork loin is of course better but depending on the size of your Crock Pot you’ll need to consider the time it takes to make the pork and the size of your Crock Pot.

3. Rub the loin/butt complete with Jake's Tri Tip, Steak and Rib Dry Rub. Jake’s Famous Tri Tip Steak and Rib Rub was created for steaks, ribs and tri-tip. This all-purpose dry rub contains key ingredients like, garlic, onions, smoked hickory salt, parsley, brown sugar and onion to your pulled pork the flavor it deserves. Coat the pork generously then allow the meat to rest in the pork in a zip lock bag. Store the pork in the refrigerator for at least 1 hour and 2 if you can do it.

4. Prepare the Crock Pot by taking the garlic cloves and crushing with the flat side of a kitchen knife. Once crushed place the garlic cloves evenly around the bottom of the Crock Pot. Our purpose is to allow the garlic to flavor the meat from the bottom up as it cooks in the Crock Pot. Take the onions and cut them into halves then slice the onion into sizes of about 1/8 inch by 1/8 inch. Spread 1 whole sectioned onion around the Crock Pot on top of the garlic. Pour in the red wine vinegar. Add the water into the Crock Pot.

5. Begin the heating process for the Crockpot by turning the heat setting to High for 10 minutes.

6. After 10 minutes turn the Crock Pot on Low. Take the marinated dry rubbed pork from the zip lock bag and place onto the onions. Sprinkle the salt over the pork. Take the second sliced onion and place on top of the pork.

7. Place the lid on the Crock Pot and let cook for 11 hours. After cooking cover the pork in the BBQ Sauce. We suggest Jake’s Famous because the sauce contains a higher level of fine vinegar that the standard sauces. The addition of vinegar will deeply marinated the pork assisting in breaking down the connective tissues which make the pork tender. I addition to the vinegar notes we’ve taken out things like corn syrup and flavor enhancers like MSG. Instead you get a clean, natural flavored barbecue sauce that enhances the results of your pulled pork. Now close the lid and allow the Crock Pot to continue cooking for 1 more hour.

8. Take hamburger or ciabatta type rolls and cut in half if not already split. Coat the buns with olive oil or butter and brown on an open faced grill or cast iron pan. When done set aside and hold. Take two standard table forks and shred the pork in the Crock Pot mixing the meat in with the BBQ Sauce as you go.

9. Scoop out enough pulled pork to cover the open face of the bun.

10. Serve with Add pickles, coleslaw, chips, beans or more pickles.

If you make more pulled pork than you need just store the remainder in a 1 gallon plastic lockable bag. The pork will stay fresh in your refrigerator for up to 4 days. You can also store it in your freezer just keep in mind that freezing will draw water out of the meat and with thawing the meat won’t be as fresh as initially cooked.

Oven pulled pork is made in the exact same ways as above. Substitute Crock Pot for the container type of your choice. Then marinade and slow cook following the instructions above. When completed use hamburger or ciabatta bread and layer on coleslaw or pickles to complete the meal.

We at Jake’s Famous thank you for taking time out to read our post. As our way of saying thank you, take advantage of our special on Jake’s Famous Dry Rubs for sale, bbq sauces and condiments going on right now. You can Use Code 1707200910 with any item and receive a 10% discount right now. Just use code: 1707200910 at Checkout to receive your discount on our Famous BBQ Sauces, Dry Rubs and Condiments.

Faux Brisket Tri-Tip, Is it Really Possible?

noreply@blogger.com (Jake) — Tue, 21 Aug 2018 21:19:00 +0000

Faux Brisket Recipe Tri-Tip

I'd often wonder about the many ways and uses for Tri-Tip. I knew basically, that Tri-Tip could be smoked, roasted or grilled until medium or medium well then turned into some of the best tasting meat possible. And with living on the Central Coast of California we are all familiar with the much regaled Santa Maria Style Tri-Tip Roast. For those who don't know that's when seasoned Tri-Tip is seared and roasted over large barbecue grates then pulled off about medium rare and served with large slices of garlic bread and pinquito beans. Makes me hungry just thinking about it.

But with the Brisket being such a large part of the current barbecue scene we thought we'd take a look at making brisket. Now we don't have to tell you that it's literally impossible to get a small sized brisket. But if you have access to an old fashioned butcher location then you may be able to get your hands on a Brisket point or flat which shouldn't be too much for one person. The other side of the equation is the cost of Brisket. Brisket is not a cheap item and if you're not familiar with the barbecue or cooking process you could end up with about 10 pounds of completely worthless, tough meat.

That's about the time I thought what if you could make a Tri-Tip just like a brisket. Essentially they are both beef and come somewhat near to each other on the animal. But unlike Brisket, Tri-Tip doesn't have the high collagen content which is why it does so well after two on three hours on the grill. And that's why the best Tri-Tip cooking results come when the meat is barbecued to about medium well. The meat ends up just juicy enough but also tender enough for sandwiches or main table dishes.

So, if we were really serious about grilling or barbecuing a Tri-Tip like a Brisket what then would we need to do? Having worked through this process many times before with steaks that were not exactly top of the line it became obvious....tenderizing is required.

I've spent considerable time working with various marinades to break down meat tissues towards making steaks and roasts more tender. A really simple combination I've been working with lately has been a citrus blend of Guava and Apple Juice. Guava alone is an excellent marinade and certainly apple has been known for many years to have excellent marinating properties. So rather than placing the meat in a container then following up by submerging the meat I thought we would focus injection. We've been using injection for the last year or so and have been able to capture some pretty decent results. So, we'll start by blending our marinade in a 70/30 mixture of Guava to Apple Juice. I find that when there is more Guava in the blend than Apple Juice the results tend to improve in flavor as well as shortened time for marination.

Now with our 70/30 marinade blend we'll inject that along three grids of the tri-tip about 1 inch apart. We want to inject somewhere near the middle of the tri-tip leaving about and ounce of the marinade in each injection. We won't need to turn the tri-tip over but instead will inject the upper facing side.

Trimming the tri-tip is not as necessary as the standard Santa Maria process. We will keep most of the fat cap on the bottom of the tri-tip. You can trim off just enough to give yourself a clean surface area. But make sure you don't take off any more than 1/3 of the available fat cap. We keep the fat cap to aid in the retention of moisture. As mentioned earlier Tri-Tip doesn't have the same level of collagen as Brisket so to return moisture we'll use the fat cap as sort of a guard as we'll be indirectly roasting the tri-tip on the cap. It's also a good time to think about seasoning the tri-tip with your favorite dry rub. We like using Jake's Famous Pure Santa Maria Dry Rub. Jake's Pure Santa Maria dry rub besides being a dry rub for sale is a simple yet elegant blend of coarse ground black pepper, smoked kosher salt, granulated garlic, parsley and two key ingredients that act to build flavor both in tartness and in flavor enhancement. The Santa Maria Dry rub is a natural dry rub without any MSG or artificial flavor enhancers. You may have your own homemade version or store bought favorite. For those who don't we've added in a link at the bottom of this post to help you get the dry rub you want.

Now with the tri-tip injected and with limited trimming you'll want to allow the marinade to do it's job. Let's place the meat in a sealing container. Allow the marinade to work on the tri-tip for a minimum of 4 hours, more if you can allow it to rest. In fact if you can marinate the tri-tip overnight that would even be better. It shouldn't have to be said but let's say it anyway...make sure the meat is refrigerated during the marinating process.

Now comes the setup process to begin smoking the tri-tip to turn it into the faux brisket that you desire. What's important here is the temperature and time available. Also, the type of wood that should be used during the smoking process. So many people now have those completely electronic smoking systems that can be adjusted or dialed in right to the temperature they want. It kinda takes the fun out of the process but it does deliver even results. Now if you're an Old School griller like me then you'll need to begin arranging your charcoal for a long cook cycle. Expect that this process will take about 7 hours. You can expect about 1-1/2 hours per pound of meat so if you have a 3 pound Tri-Tip then you'll be grilling for about 4-1/2 hours not including the resting time of an additional 1 hour for a total of 5 hours. But this process will also require some adjusting and use of foil so that additional time will put you closer to 5-1/2 hours depending on the heat produced by the grill and the outside temperature.

Now if using charcoal heat you'll need at least an hour to get your desired cooking temperature dialed in. We like using the Snake Method which lays out two or three briquettes next to each other in a ring that follows around the grill. We can pretty much get to the cooking temperature with this method. Now for charcoal, or gas, or pellet systems we'll want to dial in a cook temperature of 225 degrees. Pellet smokers already have their smoking woods as part of the cooking process. For gas grill adding smoke may be a bit tougher but there are smoke boxes you can buy or if you have a small metal pie pan you can add smoking chips to the pan and place them on the grill over a low burner which will start the smoke process. Keep an eye on the smoke chips to ensure that they burn normally. For those with charcoal add wood chips along side the briquettes. As the briquettes burn we'll want the lit charcoals to ignite the wood chips. Since dry chips will raise the temperature of a charcoal grill in an unbalanced way I suggest you soak the wood chips for at least an hour before use. Soak the chips in water which will slow down the burning process and will allow a nicer pattern of wood smoke.

Wood types we like to use for this Faux Brisket are Red Oak, Cherry Wood, Hickory and Mesquite. We find that Red Oak works best as it pairs nicely with the flavors of the meat. The other woods will also deliver a nice level of smoke so it's really up to you to decide.

Time for the meat. About 30 minutes before putting the meat on the grill pull it out of the fridge and let rest on the kitchen counter. This will warm up the meat and will require less heat energy to drive the meat to the desired cooking temperature.

Place the meat on the grill opposite the primary flame no matter if you're using gas, pellet or charcoal we'll be focusing on indirect grilling. If you have an electronic thermometer insert the probe now. Place the lid on the grill with the vents either over the meat or as near to the meat as possible. Ensure that the grill vents are wide open on the top and bottom of the grill.

After about 30 minutes monitor the temperature of the grill. Either through your readable thermometer or a manual thermometer we want to be as close to the 225 to 250 degree range as possible. Resist removing the barbecue lid if at all possible. Each time the lid is removed you will lose all that stored heat and essentially you restart the cooking process which takes time driving the finish process from 5 to 7 hours.

We'll be using the 3-2-1 method with our Faux Brisket. After 3 hours we'll take the brisket off the grill and will double wrap it in two sheets of aluminum foil. Heat tip: After the meat is removed make sure you place the lid back on the grill. When we bring the meat back we'll want to be as close to the cooking temperature as possible. As for the aluminum foil we use aluminum foil because the wrap process will produce excess moisture. If you were to use Butcher paper the paper would become completely soaked and would tear through with movement. Leaking from the butcher paper would actually put out your charcoals so let's wrap in aluminum foil and the same goes for gas or pellet grills.

When wrapping let's add about 3/4 cup of beef broth with a sliced apple around the tri-tip. Now carefully wrap the tri-tip and place it back on the grill. Insert your temperature probe through the aluminum foil into the meat. Get the lid closed as soon as possible and begin reading the temperature measurements once the heat has been restored which usually takes about 8-10 minutes for a charcoal grill. If the temperature is closer to 250 degrees that's fine we've got the layers of aluminum foil to act as a barrier to excessive heat. But keep an eye on the heat to make sure it doesn't get over 275 degrees, if so then start adjusting the airflow on the bottom vent first. Monitor the bottom vent checking in 5 minute intervals to see if your manual adjustments have had the desired effect and if so by how much. If you notice the temperature drops quickly by 10 degrees or more then adjust the vent open by one quarter open to get more air in.

After 1-1/2 hours start paying close attention to the meat. We want the internal temperature to reach 203 degrees. Once reached remove the meat in foil into a pan or dish. Place the meat in foil in the oven and let rest for a minimum 40 minutes.

After 40 minutes remove the Tri-Tip and open the foil. You'll immediately notice at least three times the amount of liquid surrounding the tri-tip. This is moisture loss and also moisture transfer from the apples and the added marinade liquid. Place the meat on a cutting board and make two cuts across the differing grained sections of the tri-tip to produce three individual sections of tri-tip. Now cut directly across the grain or as we say perpendicular to the grain to produce 1/4 inch segments of sliced meat.

Making Faux Brisket Tri Tip Recipe

Right away you'll notice just how tender and juicy the tri-tip will be. The cooked meat has magically taken on the appearance of Brisket. The resulting taste and chew is eerily similar to that of Brisket. And with the addition the Guava and Apple marinade the meat has a really fresh taste. The end result a wonderful taste treat the easily comes within 95% of the texture of brisket at about 20% of the cost of brisket.

To get you on your way to making this wonderful treat I've added in a couple of our seasoning blends that we use when making tri-tip and our Faux Brisket. We add the seasoning onto the meat and allow it to rest for about an hour or more before the marinade and grilling process. To help you get a leg up on the process we're offering a 10% discount on these and all of our other products. Use code: 1707200910 at checkout to take your discount now.

When properly paired with wood smoke a dry rub can impart a sense of luxury and extravagance to the meat. We've paired our best dry rubs for sale with some key wood types to help you in your decision making. See our listing below as a guide.

Tri Tip Steak and Rib Rub (Almond, Red Oak, Cherry, Peach, Plum, Maple)

Santa Maria Dry Rub (Almond, Peach, Red Oak, Mesquite, Hickory, Lemon)

California Chipotle Dry Rub (Peach, Plum, Cherry, Apple, Grapevine, Red Oak, Almond)

California Chicken Dry Rub (Almond, Red Oak, Mesquite, Cherry, Apple, Grapevine, Maple, Mulberry)

Of course these dry rubs are designed to impart just the right amount of flavor at just the right time. But the real test is in the results you will receive.

Thanks for reading,

Jake's Famous Foods

How To Cook Brisket for One or more....

noreply@blogger.com (Jake) — Wed, 01 Aug 2018 20:12:00 +0000

Brisket making can be simple and easy or hard depending on the time and attention to detail that one pays. We've made a number of briskets over the years and while we can't say that we are the Grand Champions, we can say that our brisket has been loved by hundreds of followers and friends. To that end we wanted to give you our simple process for making brisket. Brisket is very popular now but an average cut of brisket can weigh in the 10 to 20 pound range costing upwards of $50 to $100. It's great if you're an average family of 4 or 5 but what if it's just you and maybe one other person. That would mean that 20 pound brisket would last you for a couple of weeks and after about three days I can tell you that you will be completely done with having brisket.

So, let's spend some time on a process we call "Brisket for One" or maybe "Two". First things first, select the best brisket you can find. One key point we want known is that we believe that brisket responds better when it is chilled. If the brisket is brought to room temperature the meat can get a bit mushy making it harder to cut especially where the fat is concern.

Using standard terms a brisket is typically divided into two main sections, the flat and the point. The point is usually the thicker, fatter segment of the brisket with the thinner segment being known as the point. Depending on the amount of fat on the backside of the brisket you will need to trim at least a 1/4 inch of the fat. Then trim the silver skin on the other side of the brisket. If there is a section known as the "deckle" which is technically the pointy section on the top of the point which in some ways looks like a fin on a fish. You will want to trim back about 1/2 of that deckle. This section is usually where "burnt ends" come from. But for our purposes most of that section will be removed and discarded.

When you've taken off about all the fat that you think is necessary now comes the decision point. As a comment we want to make sure that you don't completely skin the brisket. Brisket like tri-tip needs some fat to work through the grilling process. If you remove too much fat then you make the meat more vulnerable to burning even with the rub added. So, let's be careful about the amount of trimming that goes on.

Let's get to the Brisket for One step. This is where we divide the brisket into two sections. Let's take the brisket and check for the transition point between the point and the flat. Right about that point let's use a very sharp knife to cut across the brisket to segment it into two. The second decision point is deciding which segment of brisket you will actually barbecue. In the truest sense of the word barbecue because we are going to barbecue the meat for a relatively long period. In fact we will be barbecuing the meat at the rate of 1-1/2 hours per pound. So, if we've got a 10 pound brisket and we cut the meat about half way across leaving 5 pounds on either side then we will need at least 7-1/2 hours to barbecue our brisket.

So, let's prep both sides of the brisket. Actually you can prep the brisket with dry rub before cutting it in half. No matter, we'll be using our long standing favorite Jake's Famous Pure Santa Maria Dry Rub. This is a simple dry rub that uses Kosher smoked salt, Coarse ground black pepper, Granulated Garlic and Parsley. This Santa Maria Style rub is spread evenly over the entire brisket. Now, for best results we'll be pressing the rub into the meat. We won't necessarily be rubbing the meat but we will be pressing the dry rub in all the same.

Now with the segment you've chosen to save you can bag or wrap that up and store it in your freezer. Remember once this brisket is done it will last at least 4 to 5 days especially if you're one person.

Earlier we mentioned that the brisket will take about 7-1/2 hours to barbecue. Just some simple calculations will tell you that without resting time we should consider getting the brisket going around 7 AM. We'll want to have a temperature in the grill at 250 degrees. We will also want to have some smoke added into the cooking process. But let's not over do it with smoke. We've found that smoke is the best when there's about 5 to 8 ounces of wood chips laid across the coals during the cooking process. We prefer Red Oak but you can use Pecan or Hickory or Peach whatever your favorite wood.

Moisture, it's a good idea to think about moisture as well. Brisket can get dry if not properly managed especially if your fire gets too hot. A special item to keep an eye on is noting that when the wood burns it will drive up the temperature by a minimum of 10 degrees. One way to slow the rising temperature is by soaking the wood chips for about an hour before usage. Additionally let's get a small metal pan or bowl filled with water placed next to the brisket and near the heat but not directly over the heat. We want nice rising steam not bubbling steam. Bubbling will dry the water out which will mean that you'll need to keep raising or removing the lid to restore fresh water. The other downside to bubbling is that the more times you remove the lid the more times you remove heat from the grill. Just think of adding 10 minutes to the cook process each time the lid is removed.

Additional forms of moisture come from a spray bottle filled with either Worcestershire sauce and water a 50/50 mix or a mixture of Apple Cider vinegar, apple juice and water. I like using the Apple Juice and orange juice combination. The combination mixes well and doesn't overpower the flavor of the meat.

We touched lightly on the heat but we're going to spend a little more time with it here. We'll be using an 18 inch Weber grill. This is a charcoal grill and as we say "old school" barbecue method. We very much enjoy the real process of managing the charcoals and the timing of the meats this way. Let's focus in on using the "snake method" of laying out the charcoals. This method means that you'll be laying down three unit triangles of charcoals with two on the bottom and one on the top. So, we'll layer out the charcoals with the two units about 3/4 of the way around the grill. Then we'll follow that by placing one charcoal briquette on top of each two unit section of briquettes until they effectively form triangles. Leave about 8 inches clear between the start of the charcoal snake and the tail of the snake.

Now take about 10 briquettes and place those in a charcoal chimney if you have one. Use standard newspaper to start the charcoal. Let the charcoal burn down until you start to see the red hot glow between the briquettes. This charcoal process will take about 25 minutes to burn down. Once ready pour out the charcoal in the center of the grill. With long tongs one by one place the charcoal at the head of the snake building on additional rows. Once completed allow the charcoal to burn for about 5 minutes without the lid on the grill. After 5 minutes add a temperature probe to the grill then place the lid on the grill. With the vents wide open on the bottom and top of the grill begin checking the temperature after about 8 to 10 minutes. This 10 minutes window will give the newly added charcoal time to settle in while the adjacent charcoal begins to burn. Keep in mind we are looking for a grill temperature of 250 degrees.

Note, sometimes the fire might burn hotter than planned. There are a couple of ways to manage the excessive heat. The first standard way is by limiting the amount of air circulating in the grill. You can notch down the bottom vents by 1/2 to starve the charcoals of oxygen thus lowering the overall temperature. Second you can notch down the top vents which will burn up all of the oxygen contained in the grill which will ultimately lower the temperature of the grill. I find the fastest and simplest way to lower the start up heat is to just remove 1/2 of the charcoal we started with. Take out about 5 coals and place them in a metal container. Allow those charcoals to burn down away from the grill. Do not place the charcoal in paper, plastic or any other container that will melt or burn or will transfer high heat without protection.

With the temperature at 250 degrees let's get the brisket on the grill. One thing before we move that brisket is to say that we like resting the meat at room temperature about 1/2 hour before the grill process. This gives the meat time to relax and makes it easier to start into the grill process. Colder meat will take longer to grill. Now, we suggest placing the brisket opposite the main fire with the fat side up. Put the water tray as close to the brisket as possible but not completely over the coals. Now place the second temperature probe into the brisket. Set your clock for 7-1/2 hours. Keep in mind that if the temperature rises too much you'll need to adjust the vents to manage the airflow. It's also a good idea to check the water pan in about 2 hours. Depending on the size of the water pan you may need to check the pan more frequently, say every hour. Each time you remove the lid to check the temperature remember to add 10 minutes into the cooking time.

With the lid off it's also a good time to add external moisture to the meat. Take your sprayer and spritz the meat all around. Do not turn the meat over just spritz enough liquid to add back some flavor.

At about 5 hours in check the status of the charcoal and the placement of the brisket. As the snake burns around re-position the brisket away from the heat source. Adjust the position of the water pan and keep an eye on the internal temperature of the meat.

Our desired internal temperature is 195 to 200 degrees. Sometimes in the cooking process you can encounter the "stall". That is commonly know as the point at which tissue and fats transition in the meat. The actual stall can be measured by noting that the meat will reach about 150 degrees and won't climb one degree more for sometimes an hour or so. Eventually this stall will break down and higher temperatures will occur. That's why it's so important to have a good moisture source when grilling.

Note, if you burn through more charcoal and still have time left either on the internal temperature or you've run out of charcoal then add in more charcoal. Move the grill plate aside and add in about 20 briquettes. Try to stack them in a similar fashion but keep in mind you're adding them at the back end of the snake. This additional charcoal will add about 1 to two more hours in the grilling session. If more are needed simply add more as necessary.

Now with the internal temperature reached comes a really important step....resting. Remove the brisket and wrap in butcher paper or aluminum foil and place in a cool dry place like your oven. Crack the door open just slightly and allow the brisket to rest for a minimum of 1 hour to 2 hours. After the resting period remove the brisket.

With the brisket removed place on a cutting board or long tray. Take a sharp knife and cut across the brisket inspecting the smoke ring and the level of doneness throughout the first cuts. Continue slicing as desired until you have enough of the meat on your plate.

Now comes the really good part. Taste the meat to see if you've achieved brisket nirvana. The meat should be amazingly tender with a wonderful peppery, salty, smoky taste. The end result should be absolute perfection.

As for sides, we like potato salad, coleslaw, salsa, or Chimichurri sauce. Additional compliments are barbecue sauce, garlic bread, asparagus and a host of other items.

We hope you've enjoyed this discussion and recipe for brisket for One or Two. If you don't have your own dry rub for brisket or brisket sauce you can always get ours. We make lots of products and dry rubs and brisket sauce are among our specialties. Check out our selection of brisket sauces and dry rubs below. Add our special code 1707200910 at checkout and receive 10% automatically off your order.

Tri Tip Steak and Rib Rub

Santa Barbara Rub

San Ysidro Rub

Santa Maria Dry Rub

Memphis Dry Rub

California Chipotle Dry Rub

California Chicken Dry Rub

Really Good Mild Barbecue Sauce

Really Nice Medium Hot Barbecue Sauce

Really Hot Barbecue Sauce

Maple Bourbon Barbecue Sauce

Memphis Blues Barbecue Sauce

Texas Style Inspired Barbecue Sauce

Just when you think it's over we've added in a video on making your own bbq sauces. Nothing is finer when you make things yourself except in the cases when you can't then we hope you look to Jake's Famous Foods.

BBQ Sauce Recipes - That Work Right Now!

noreply@blogger.com (Jake) — Mon, 30 Jul 2018 21:56:00 +0000

BBQ Sauce Recipes...That Work Right Now!

Ingredient filled bbq sauce recipe

The hunt for the perfect bbq sauce has been as storied as the search for the monster of the blue lagoon. It seems every corner of the United States is famous for producing some sort of barbeque sauce and why not, the term bbq sauce, and barbecue sauce are the highest searched terms in the world of barbecue. The bbq sauce term is so highly prized that companies who run Pay Per Click campaigns during the month of June through September 2018 pay vast sums just to be listed on the front page of Google’s bbq sauce page.

We at Jake's Famous Foods been building and selling bbq sauce and bbq sauce recipes for the past 16 years now. And because we believe that everyone should have freedom of choice we've put together a collection of 10 of our most popular bbq sauce recipes.

Barbecue and bbq is very personal and when you invest time and energy into the process you want to ensure that the end result justifies the effort that went into the process. For this post we did not start out to put out long stories or discussions of wet versus dry barbecue sauce. Instead what we’ve done is collect 10 of the best BBQ Sauce Recipes we’ve ever made. And because you’re so nice…we’ve added in some Bonus bbq sauce recipes that can be made with typical everyday kitchen ingredients. One thing that doesn't get enough attention is having a recipe that can be made with simple everyday ingredients. If you've got black pepper, salt, garlic and some form of syrup or tomato paste or ketchup you can make these recipes. So, next time you decide to barbecue print or list the ingredients in one of these favorite recipes then build your bbq sauce from scratch.

One thing we will also tell you is that each of these recipes is taken directly from sources in the region. We at Jake’s make all natural products so some of the ingredients like whole bottle Ketchup and Corn Syrup you’ll never seen built into our recipes. Instead what you will see is our versions of these classic favorites that we sell everyday. Take for example our Ball Park Ketchup is a deconstructed version of that very famous brand Ketchup with a few major exceptions. The fact is we've taken out the controversial notes like Corn Syrup and chemical additives and instead have made our version gluten and MSG (Mono Sodium Glutamate) Free, you won't find those ingredients in our sauces. The result a cleaner, better tasting, more natural brand of Ketchup. And with that you'll be making a cleaner, better tasting bbq sauce recipe for you and your friends and family.

While it seems no one can nail down the exact origins in which the first barbecue sauce was created we do have some historical data on when it was first sold. Many believe the first barbecue type sauce was created in the 15th century about the time that Christopher Columbus sailed the planet bringing back a multi spiced, liquid combination from Hispaniola. Others say the sauces were first collected in the 17th century somewhere in the American colonies.

Jumping ahead the first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company out of Atlanta and advertised in the Atlanta Constitution, January, 1909. Heinz released its first version of barbecue sauce in 1940 followed by Kraft who took the novel approach of producing spices and oils which could be combined together into bags.

Regarding the appropriate use of barbecue, barbecue or barbque, we’ve found it all depends on where your from. In most cases barbecue, barbeque, and barbque all mean the same thing referencing the act of cooking and grilling while bbq, tends to reference a meal or event.

The bbq sauce recipes we've included here as mentioned are regional style. The first in the styles is Memphis Style BBQ Sauce. What would life be like if Memphis Barbecue Sauce wasn’t invented? I think our taste buds would be the big losers if such a thing had ever happened. Memphis always reminds me of a creamy sauce blended with celery and garlic and a whole host of other fine ingredients.

Memphis Style BBQ Sauce

Ingredients

1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon onion powder
2 cups ketchup
⅔ cup apple cider vinegar
3 tablespoons Worcestershire sauce
½ cup brown sugar
½ cup molasses
½ cup yellow mustard
½ tablespoon ground black pepper
½ tablespoon salt
½ tablespoon ground celery

Carolina Style The richness of red and black pepper all blended together into a vinegary base is all you need to know about good Carolina BBQ Sauce.

Ingredients

1 cup vinegar
1 teaspoon coarse black pepper
1 teaspoon red pepper flakes
1 teaspoon salt
2 tablespoons brown sugar
¼ cup ketchup ½ cup water

Smokehouse style One of my all-time favorites, a nice bite with a gentle sweetness that compliments almost any meat.

Ingredients

1-1/2 Cups Tomato Puree 3 Tablespoons Brown Sugar
4 Tablespoons Molasses
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey
½ Tablespoon Liquid Smoke Flavor
¾ bottle Budweiser beer
2 tablespoons Worcestershire sauce
1 tablespoon sweet smoked paprika
1 teaspoon smoked Chipotle powder
½ teaspoon cayenne pepper
2 tablespoons unsalted butter
1 tablespoon onion powder
1 tablespoon garlic powder cracked black pepper to taste

Red Wine BBQ Sauce Rich wine tannins complement the fullness to tomatoes and brown Sugar.

Ingredients

1-1/2 Cups Tomato Puree
3 Tablespoons Brown Sugar
4 Tablespoons Molasses
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey
½ Tablespoon Liquid Smoke Flavor
2 Tablespoons Worcestershire Sauce
1 cup red wine
2 cloves minced garlic
1 teaspoon fresh rosemary finely chopped
½ teaspoon fresh thyme

Asian Style BBQ Sauce -A fantastic blend utilizing soy, rice wine and ginger.

Ingredients

1-1/2 Cups Tomato Puree
3 Tablespoons Brown Sugar
4 Tablespoons Molasses
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey
½ Tablespoon Liquid Smoke Flavor
¼ cup soy sauce
2 tablespoons Mirin rice wine
½ tablespoon ginger powder

Chicago Sweet Style Who can forget the flavors of Old Chicago. Subtle and bold all at the same time.

Ingredients

1-6oz. can tomato paste
1-1/2 Cups water
1-1/2 Tablespoons. canned pineapple juice
1/2 heaping teaspoons. kosher salt
1/2 Teaspoon. garlic powder
¾ Teaspoon. liquid smoke
1/4 Cup white vinegar
¾ Tablespoons. fresh squeezed lemon juice
4 Tablespoons molasses
3 Tablespoons light corn syrup
3 Tablespoons Brown sugar
3 Tablespoons cold water
1 Tablespoons corn starch for slurry to thicken sauce

Kansas Style BBQ Sauce A wonderful sauce combined with savory butter, molasses, garlic, brown sugar and more.

Ingredients

2 Cups Ketchup
2 Cups Tomato Sauce
1-1/4 Cups Brown sugar
1-1/4 Cups Red Wine Vinegar
½ Cup Unsulfured Molasses
4 Teaspoons Hickory Liquid Smoke
2 Tablespoons Butter
½ Teaspoon Onion Powder
½ Teaspoon Garlic Powder
½ Teaspoon Chili Powder
1 Teaspoon Paprika
½ Teaspoon Celery Seed
¼ Teaspoon Ground Cinnamon
½ Teaspoon Cayenne Pepper
1 Teaspoon Salt 1 Teaspoon Coarse Ground Black Pepper

Texas Style BBQ Sauce Texas, it’s a whole other Barbeque Sauce.

Ingredients

3 Tablespoons Brown Sugar
1 Tablespoon Ground Paprika
1 Teaspoon Salt
1 Teaspoon Dry Mustard
½ Teaspoon Chili Powder
¼ Cup Distilled White Vinegar
1/8 Teaspoon Cayenne Pepper
2 Tablespoons Worcestershire Sauce
1-1/2 Cups Tomato Vegetable Juice Cocktail
½ Cup Ketchup
¼ Cup Water
2 Cloves Garlic Minced

Southern Style BBQ Sauce Oftentimes people get the difference between Smokehouse Style and Southern Style confused. To a Barbeque Sauce aficionado they couldn’t be more different.

Ingredients

2 Quarts White Vinegar
2 Cups Splenda No Calorie Sweetener (As an Option 2 Cups White Sugar)
1-1/2 Cups Ketchup
½ Cup Worcestershire Sauce
¼ Cup Hot Sauce
¼ Cup Salt
¼ Cup Ground Black Pepper

Mexican BBQ Sauce My Best friends say Ole to this recipe

Ingredients

1 Cup White Vinegar
2 Tablespoons Sugar
2 Tablespoons Salt
2 Tablespoons Black Pepper
1 Tablespoon Cayenne Pepper
¼ Stick Salted Butter
1 Teaspoon Lemon Juice
1 Cup Ketchup
½ Teaspoon Paprika

Bonus Recipes: 1

Florida Style BBQ Sauce -Some of the best BBQ I’ve had in my travels was in Florida warm weather and afternoon rains.

Ingredients

24 ounces bottle ketchup
1 pound dark brown sugar
1/2 tablespoon prepared mustard
1 tablespoon black pepper
1/2 cup onion juice
3/4 cup orange juice
3/4 cup pineapple juice
3/4 cup mango juice
4 tablespoons corn starch

Bonus Recipes: 2

California Style BBQ Sauce We can’t leave out California. Many people say that California doesn’t have a style and that it is simply the blending of recipes from people and places like Oklahoma, Texas, Arkansas and Colorado. We believe California does have its own unique style.

Ingredients

¾ Cup Granulated Sugar
½ Cup Japanese Soy Sauce
½ Cup Tomato Ketchup
½ Cup Dry Sherry
3 Cloves Garlic Crushed
1 Teaspoon Ground Black Pepper
½ Cup Molasses

Bonus Recipes: 3

New Mexico Style BBQ Sauce Vast open spaces, large mild and hot Pasilla peppers and massive festivals Centered on all things hot and spicy.

Ingredients:

2 Tablespoons Unsalted Butter
½ Medium Red Onion Finely Diced
1 Garlic Clove Finely Diced
6 Plum Tomatoes Coarsely Diced
¼ Cup Ketchup
2 Tablespoons Dijon Mustard
2 Tablespoons Dark Brown Sugar
1 Tablespoon Honey
1 Teaspoon Cayenne
1 Tablespoon Ancho Chile Powder
1 Teaspoon Pasilla Chile Powder
1 Tablespoon Worcestershire

Louisiana Style BBQ Sauce From the land of beignets, red beans and rice, etoufee and King Cake.

Ingredients

2 Tablespoons unsalted butter
3 Green onions
2 Tablespoons garlic salt
6 Tablespoons chili powder
1-1/25 Tablespoons pepper
16 Oz ketchup
1 Quart water
2 Tablespoons Tabasco Sauce
1/3 Cup mustard
1/2 Cup sugar
1/4 Cup light brown sugar
1 Cup White wine vinegar
½ Can of beer
1/4 Cup Burgundy wine

Note, there's been some conversation about bbq sauce recipes with heat and what would be do to make these recipes have that special bite that so many people love. We can think of a couple of ways to add heat to your perfect bbq sauce recipe. One is the simple use of more black pepper. Just ratchet up the amount of black pepper by 2 or 3 times to drive up the spiciness of the bbq sauce recipe. The next way to drive up heat would be the addition of chili powder. Most people have some form of chili powder in their cupboards so the addition is fairly simple. And much like black pepper you would either bump up the amount in an existing recipe or make the addition of 1 tablespoon first then testing the blended sauce. Afterward if you still want more heat we suggest adding another tablespoon of chili powder.

Now comes the fresh versions of heat. Let's consider the addition of green jalapeno peppers. These jalapenos add a nice burst of heat that can permeate the entire batch of sauce. One must be careful when adding jalapeno peppers. First, testing to ensure that the level of jalapeno is enough then ensuring that your hands are washed so as not to get the juices into your eyes or on your mouth. Start small and work up to the right amount before trying the sauce out on friends or family. We've found that 1/2 of a jalapeno is more than enough heat to drive up the spiciness in a bbq sauce recipe.

Home Made BBQ Sauce Recipe

To help satisfy the bbq urge we’ve built a boat load of products that are on the market right now and available when you shop natural bbq sauce online and when your order bbq sauce online. Below we’ve listed our key seven dry rubs and our standing of natural barbecue sauces. These all represent our basic stable of natural bbq rubs and sauces for sale.

Our finest bbq rubs and sauces for sale are available online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale and shop natural bbq sauce online today.

Now that you've received some pretty great bbq sauce recipes we got some great deals for you on our SPECIALS PAGE you'll get 10% OFF pricing on our award winning dry rubs, sauces and seasonings. You'll Get that immediate 10% OFF when you use Jake's product savings Code: 1707200910 at checkout.

We hope you’ve enjoyed these 10 BBQ Sauce Recipes. Also, we hope you’ve enjoyed the additional recipes we’ve provided. We believe the best bbq sauce recipe is the one you use most. Take time to review each recipe then build and adjust to match your cooking Style.

Looking forward to great barbecue and even greater bbq sauce.

Jake

What to do when The Fire Goes Out! ( Charcoal BBQ Fire That is...)

noreply@blogger.com (Jake) — Thu, 05 Jul 2018 18:05:00 +0000

Charcoal Briquettes

What to do when your Charcoal BBQ Fire Goes Out!

Too often we talk about making some fancy Dino rib monstrosity or some glaze laden pork ribs but we never seem to spend much time on the actual cooking part of the process. Yes, we talk about using smoked woods or charcoal or even gas but we never seem to spend much time on the what ifs of Barbecue. So, in this post we are going to talk explicitly about one of the major what ifs....namely, What to do if The Fire goes out...(BBQ Fire That is...) We make no comments or focus on your personal or professional relationship with someone. This post is strictly focused on Barbecue and Barbecuing.

A couple of days ago I was merrily grilling ribs and chicken using the snake method along with some red oak smoking wood. I noticed the temperature creeping out of the friend zone which was target at around 225 to 240 degrees. In fact my temperature when "on wood" was around 310 degrees. So I began notching the grill openings down a 1/4 turn with a check back every 5 to 10 minutes. After the first 10 minutes I actually noticed the temperature rise even more to 320 degrees. Clearly there was either a lot of wood to burn with the charcoal or there was an uneven mix of briquettes in one area. So, after another 10 minutes I added another 1/4 turn on the top vents to reduce the amount of available oxygen in the grill. I noticed around 10 minutes later that the temperature started to reduce. There was a drop of about 5 degrees followed by another drop of 10 degrees so the grill was sitting around 305 degrees at this point way too high for the ribs and chicken. I decided to double down and added a full 1/2 turn closing off even more oxygen to the grill. Within 10 minutes I started to notice a drop in temperature. First the grill dipped to 290 degrees then to 260 degrees in about 10 more minutes. I decided one last notch at about 1/8 of a turn. I checked back 10 minutes later and now the grill was below the 225 degree mark. I thought I would give it some time to level off but unfortunately the grill dropped down to 200 degrees and no longer on wood. I adjusted the vent up by 1/4 but it was too late. The grill had not started it free fall as the charcoals were barely holding on to any heat at all. My last check noted that the temperature was not 178 degrees miles away from the temperature I needed to properly cook my ribs. So, what to do....what to do?

After evaluating the situation I realize through the process of elimination I had two or three options. First I needed to check on the time of day. Since I was moving into the late afternoon I only had about two to to three more hours that I could use to get the heat back to level by using a chimney starter. A second option would be to get the fire started, bring the meat to 160 degrees then finish the meat off in the oven. A third option was to again bring the meat to 160 then microwave the meat for about 1 or 2 minutes. The third option was not desirable but in a pinch it does work. Especially if you put the meat back on the grill and allow it to finish with additional smoke flavor. The downside of the third option is that the meat is not as juicy when the microwave is used.

Looking at these three options I decided that I could use the chimney starter. I had to get enough charcoal into the unit plus adjust some of the charcoal in the grill that still managed to have some heat. The chimney starter would take a minimum 20 minutes to bring the coals to temperature. After because I was using the snake method they charcoals would need to restart the burning process for the remaining coals. I laid down a single layer of coals about six coals that I could use to stack the coals from the chimney starter. This lay down process would be the igniter for the remaining coals in the snake. I started the coals in the chimney starter then adjusted as needed the coals in the grill. I kept the lid on the grill with the vent wide open as much as possible. After about 20 minutes I noted that about 70% of the coals were close to temperature. Again I checked the time of day along with how much time I would need to bring the meats to the desired temperature. I calculated that I would not have enough time to finish adequately so I would have to employ a second measure to finish by my target of 6 pm. Even though my original target was 5:30 we are into the Summer part of the year so there is much more light available and eating a little later is not a real struggle.

The additional heat method I chose was the microwave. I know it doesn't seem like the best thing to do but my focus was on driving up the internal temperature of the meat. The grill was going to handle the smokiness and crispiness of the skin on the chicken. I brought just the chicken in and placed that on a dish and ran the microwave for about 1 minute. I checked the chicken with the temperature probe and noted that the microwave had driven the internal temperature up to 170 degrees. I like my chicken a little more well done so I was shooting for a finished temperature of 180 degrees in the thigh areas of the chicken. I allowed the chicken to rest in the microwave while I checked the coals in the chimney starter. Afterward I poured out the fired briquettes onto the lay down coals and positioned them for maximum efficiency and so that they would quickly start the unlit charcoal. I put the grate back on and allow the charcoal to reach a grilling temperature. I checked my gauge and notice the coals were now back to 240 degrees. Keep in mind through this entire process I had not removed my ribs. In fact the ribs were just about due to be placed into foil for the 2 hour steaming and moisture process. I knew I would not have enough time to complete that process so I chose to notch that down to 1-1/2 hours. I wrapped my ribs and put them back on the grill.

The grill temperature was now a steady 240 degrees so both the ribs and the chicken were placed back on the grill. In addition to the meats I added some very small segments of red oak wood just enough to get some smoke going for the chicken. After about 40 minutes my desired temperature of 180 degrees was reached for the chicken. I pulled that off and immediately rested the chicken in the oven. The ribs had a ways to go so I just left those on. After about an hours I probed the ribs and noted they were now at about 195 degrees. My target temperature was 200 so I put the lid back on and continued cooking. After about 20 minutes I received an alert that my target temperature had been reached. I pulled off the ribs and immediately placed them in the oven as well for resting.

I knew that if I rested the ribs the total 1 hour I would pass my target eating time of 6 pm so after 30 minutes I removed the foil.

Things I noticed following the use of the microwave. The chicken although perfectly achieving the temperature was not as juicy as if it had completely finished on the grill. The ribs was just a little bit tougher that originally planned. I think if I had placed the ribs in the foil meat side down I could have alleviated any toughness. Although the meat would be more wet that some might like but still tasty.

Overall, if you are managing your charcoal grill and start to notice a fluctuation in temperature be mindful not to over adjust your vents. Move the vents in increments of about 1/4 inch each and wait at least 10 minutes before making additional adjustments. Prior to the grilling process make sure that the amount of charcoal layered around the grill is evenly spread. Also, keep an eye on the amount of smoking wood used. Sometimes wood can create a sort of false positive in the cooking process. When "on wood" the temperature will rise causing you potential to over adjust the vents downward. Resist the urge to overcompensate and focus on small increments to manage the temperatures.

Last but not least bring the meats to room temperature before grilling. This will actually give you a running start when it comes to cooking. If the meat is cold it will take longer to exchange cold for heat and that time wasted may be the time you needed before you temperatures started to go haywire.

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