6 (6-ounce) burger patties
salt & freshly cracked black pepper, to taste
1 to 1-1/2 cups RavensBark BBQ Sauce – The Hickory
12-15 slices yellow onion
6 good quality burger buns
Heat a grill to medium hot. Pour 1 cup of the RavensBark BBQ Sauce – The Hickory in a baking dish and place to the side. Season burger patties with salt & pepper. Place the onion slices around the perimeter of the grill surface turning once during the cook process. Grill the burgers to desired degree of doneness. With about 3-4 minutes before the burgers are done, place the burger patties in the baking dish with sauce, turning to coat both sides well and return to the grill to caramelize the sauce. Open the buns and paint the insides with melted butter. Place buns, buttered sides down, on the grill rack; grill buns just long enough to lightly brown, with edges slightly crisp. Place a burger on each bun and pour some of RavensBark BBQ Sauce – The Hickory on top and layer on grilled onion slices. Serves 6
Moo'd Enhancer from Drapers BBQ Comes in 1LB Packages!
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.