Tag Archives: Marinade

Top 5 Unique uses for Dean’s STS – Smokin’ Texas Barbecue Sauce

So Dean called me a few days ago and asked me how is awesome BBQ Sauce was selling and I told him that we needed to get the word out so I asked him for the Top % Unique uses of  Dean’s STS – Smokin’ Texas Barbecue Sauce cooking sauce. Below is a collection of some of the comments he has gotten from his biggest fans on how they are spicing up their recipes.

 

Here are the Top 5 uses on some  unique uses of Dean’s STS – Smokin’ Texas Barbecue Sauce as mentioned by current fans.

1. Vegetable Cooking Broth – Use 1 part sauce mixed with 1 part water and slowly simmer favorite vegetables as normal.
Compliments of V. Mills, resident of “Serenity”

2. Zesty Meatloaf – Substitute Dean’s STS in place of the ketchup when called for in your favorite meatloaf recipe.
– Compliments of D. McCollough, Atlanta, GA

3. Tangier Homemade Pizza – Mix in “a good portion” of Dean’s STS when creating the marinara sauce to be spread on pizza dough before baking.
– Compliments of G. Rygert, Marietta, GA

4. Ketchup ReplacementThis stuff is the ultimate replacement for Ketchup, and is just awesome on burgers. Tangy flavor with just a kiss of heat.

5. Lechón baboy is just better – Dean’s spouse hails from the island nation, Philippines.  One of her homeland’s treasured national foods is known at Lechón baboy, a spit-roasted whole hog, fired long and slow in a time honored tradition that results in supernaturally crisp teak-colored skin, yet fall-off-the-bone moist meat entrapped within the skin.  We’ve had the local (there’s only one here in the Atlanta area we know of) lechón maker add Dean’s STS to the usual host of Asian spices that the hog is stuffed with before cooking, resulting in quite unique flavor combinations.

Dean’s STS – Smokin’ Texas Barbecue Sauce all natural is a deliberate antithesis of the stereotypical sweet-n-syrupy BBQ sauces found in the major retailers. Not a “boutique” sauce but we can tell you that Dean’s Smokin’ Texas BBQ Sauce is not the typical sauce found at your local grocer.

Myron Mixon: Jacks Old South BBQ Recipes


Found this great little piece on the Web of some of Myron Mixon’s Jacks Old South Marinade, Sauce and Rub recipes. Enjoy.

Article Source: http://www.articlesbase.com/Jacks Old South Bbq Recipes

Jack’s Old South Meat Marinade Recipe

Ingredients

2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt

Preparation

Heat and whisk together until sugar and salt dissolve.

Jack’s Old South Competition Vinegar Sauce

Ingredients

2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 teaspoon cayenne — (1 to 2)
1 teaspoon ground black pepper — (1 to 2)

Preparation

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed.

Transfer to a clean, sterile jar and refrigerate. This vinegar sauce will keep for several months.

Jack’s Old South BBQ Rub

Ingredients

1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil

Preparation

Combine all ingredients and mix well.

To Brine or Not To Brine?

An interesting article on the Science of BBQ was published as Better BBQ Through Chemistry and it talks about how brining and marinading meat helps keep it moist. We are firm believers in brining, especially our Turkey on Thanksgiving. We find that people just go on and on about the moist and flavorful turkey that we always grill, never bake in an oven. Here are some interesting comments on the science behind a good brine.

To maintain meat’s moisture, grillers can marinate it in a mildly salty solution, said Corriher. One reliable recipe for brine — good for barbecue but also good for presoaking a Thanksgiving turkey — includes 1 cup of salt for each gallon of water. Chemical reactions between the salt and some proteins in meat cause the proteins to unfold and absorb water more effectively. While unbrined meat may lose up to 30 percent of its moisture during cooking, meat marinated in brine can lose as little as 15 percent. “Just be sure to rinse the meat before you cook it,” she warned.

We encourage you to try to brine or marinade your meat prior to cooking, we have been doing it for years and make some of the best skirt steaks, chicken and turkey than you can imagine. It is as simple as using a Grill Friends Everyday brining bag or even a good old fashioned zip-loc bag for smaller jobs and leaving it in over night. The results on the grill the next day are the best.

We brine, therefore we are.

Marinades 101

Soak Slathered & Seasoned

Soak Slathered & Seasoned

Elizabeth Karmel is being featured on the AOL Food section talking about her new book, Soak, Slathered and Seasoned that shows you how to make your own rubs and marinades as well as teaches you some of the finer points of how to make your food taste great both on and off the grill.

Grill Friends Martini Shaker

Grill Friends Martini Shaker

“Do you marinate a different way? Karmel says that “a lot of cooking is about tradition. Keep doing it the way your mom or dad did it if it tasted good.”

The article also features her Martini Shaker which was something she came up with when she working on her new book. She needed someplace to mix and shake the marinades and her Martini Shaker w/ Classic Cocktail Based Marinades was born!

Gemori Teriyaki and Greek Marinades

Gemori Teriyaki Marinade

Gemori Teriyaki Marinade

We found Gemori Teriyaki and Gemori Greek Marinade at our local farmers market and asked if they would like to sell their marinades at BBQ Pro Shop. Cheryl’s husband is diabetic, and this created an interest in developing Gemori Teriyaki Marinade without the addition of sugar. The rest is history and now we have started carrying Gemori’s delicious marinade to share with you!

Gemori was established in July 2008 by three friends who all enjoyed cooking and were encouraged to bottle up their marinades and sauces for the masses.  The Founders of Gemori, Cheryl, Diane and Gail all completed the health board’s certification class for cooking, and realized that their products could be all natural with no additives or preservatives and sustain a minimum shelf life of nine months.  Gemori pasteurizes all their sauces and sterilizes the bottles. They only use all natural flavors so the marinades have a clean and fresh taste.

Gemori offers convenience and with more people wanting to eat at home, how much easier can it be than to take a

Gemori Greek Marinade

Gemori Greek Marinade

pound of chicken, or steak and place it in a bag overnight with some gourmet, homemade marinade? The next day, all you need to do is bring it out of the fridge, and put it onto the grill.  The Teriyaki Marinade has no sugar added, which we found to be a huge selling point. And the Greek Marinade is absolutely incredible, with fresh tasting lemon and just great flavor.

The Greek marinade is recommended on potatoes and veggies as well.   Both marinades are fabulous to baste on seafood and shrimp. Think Grecian Swordfish, shish kabobs on the Double Kabob Skewers or Teriyaki Shrimp. The possibilities are endless and we love endless possibilities! Gretchen and I marinated some chicken breasts last night and grilled them up slowly on the new Grill Grates and the result was absolutely perfect! Gemori Greek Marinade

We would not carry these if we didn’t think we were bringing you something unique and exciting. These marinades are special and when they start selling, the ladies have even more Gemori Marinades, Rubs and Salsas to add to our site. Enjoy!

Stay tuned for our review of the Teryaki Marinade, Gretchen and I are fanatics about Soy Vey’s Veri Teryaki and we are so excited to have an alternative to the super sweet marinade that we make our skirt steaks with.