One thing we love about this business is that there is no shortage of creative names around the incredible rubs and spices that we get to try. And Draper’s BBQ Moo’d Enhancer is in the top of the running for fun names, that not only nails the name of his newest beef rub, but really brings home the “Bovine Enhancement Powder” to something that is again special and unique.
Shane Draper is the man behind this latest spice and insiders in the industry tell me that he did a lot of research to find the perfect mix of herbs and spices to compliment this Beef Rub. It contains Sea Salt as the primary ingredient, and also throws in some paprika for flavor and color. It gives the beef a great light orange hue when rubbed on. The garlic and onion are just standards with Beef and it contains just a little MSG, which is something that competition folk are always looking for to provide that tenderness.
Shane set us up with a 1LB bag for sample and we have used on on NY Strips, Prime Rib, Ribeyes and some filet’s. Evvery one just raves about the stuff and wants to know more. The classic AP Rub used to be my goto on ribeye steaks. This new one is not as sweet and has a blend of herbs and spices with some heat that appears to be black pepper and some chipolte which provides an incredible aroma.
All and all, very excited to get this on my next brisket and really excited to start carrying the new 1LB packages which are now in resealable bags for long term maximum freshness. Not so sure that this bag will last too long. The package suggests trying this on all things that moo. So we are gearing up for some burgers, maybe trying it on tacos and possibly some pot roast. The heat hangs around for a little, but certainly is not too overpowering.
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Chicago was well represented in this years 2012 James Beard Nominees list. You can download the list HERE. The last few years BBQ has really taken off in Chicago and this little piece was not only nominated for an award, but really shows us the deep history that Barbecue was in Chicago. Sky Full of Bacon 17: A Barbecue History of Chicago is a series by Michael Gebert and you can learn more about this project at his web site Sky Full of Bacon. Enjoy this video!
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Each year the NBBQA rolls out the entry forms for various BBQ Products to be submitted and assessed in their annual assessment of Awards of Excellence. In 2012 we are very proud to have been supporters of their winners and we wanted to take a moment to recognize their products and share their success with all of our fans! Congratulations to all of the winners.
This year Big Butz BBQ, Sweet Swine O’ Mine and Sam Dog BBQ all took home awards for their sauces and others for their rubs. We are big believers in supporting whomever has products that we love and most of all, has products which promote the love and respect of barbecue. Hill Country BBQ is a big supporter of our Mentor Elizabeth Karmel and we wanted to make sure they both got a mention as well. A big thanks to all the hard work that these people put into their products and we are always looking for the best new thing, feel free to Contact Us if you have something we should be carrying!
2012 NBBQA Awards of Excellence Winners (click to Download Full PDF)
Barbecue Sauce – Mustard Mild
Sixth Place – Sam Dog Barbecue – Yellow Dog Sauce
Barbecue Sauce Vinegar Mild
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- 3 bags of smoker wood
- 2 bottles of bbq sauce
- 9 bottles of rub
- 1 grilling plank
- 4 specialty grill grate sections – 2 hard anodized aluminum & 2 cast iron
- 1 ebook
- Your choice of $25 of jerky
- 1 BBQ apron
- and more
Support BBQ on the web and get in there, should be fun!
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Over the weekend we received an email annoucement from Dave Raymond, someone who is a Chicago BBQ Legend, with two restaurants, a new catering company that is getting incredible reviews and a competition BBQ team! Dave Raymond aka “Sweet Baby Ray” is now blogging about all things BBQ and promises a new post each week! Dave is someone we know and respect, so please have a look at his blog, the link is at the bottom of the announcement.
Hello one and allI decided to e-mail instead of callBarbecue, it’s our thing, it’s what we doWe are starting a blog, so we can share with youWe will have a story or article at least once a weekI hope we don’t have to slow down when the barbecue season hits its peakWe will start out with the team from Sweet Baby RaysOnce a week, new stuff we will write every 7 daysWe will talk about barbecue and share with you what we know and doI also will talk about barbecue friends, maybe even you and you too.I am looking forward to getting our blog off the groundTo help me stay in touch with my friends whom do not all live in Chi-TownOne of our notions and part of the planIs to let you all know in Chicago we barbecue, yes we do, yes we canI will include some information, so you will knowPlease be on our list, read and enjoy and watch our blog growThanks for your time, thank you one and allOur Blog can be found at ~ http://sbrbbq.tumblr.com ~