Posts Tagged ‘Spice’
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 Replacement – This 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.
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Cripple Creek Barbeque – The Little Company With a Big Conscience as their web site says, was someone that we stumbled upon while following our BBQ Tweets on Twitter (@BBQPRO). BBQ Pro Shop is working hard to search for rubs and sauces that are not only tough to find, but that are so good and wholesome that you cannot BBQ or Grill without them! When we went to their site, we realized that we needed to taste their products:
Cripple Creek Barbeque started from a love of good barbeque, the actual art of grilling, and the sauces and flavors used to create an unforgettable experience for the palate. Chef John Lynch, in a quest to create foods that aren’t full of sugars, artificial flavors, and chemicals, first created the spice combination that gives CCB its distinct flavor. That combination became the base of the sauces – blended with other all natural ingredients his sauces became rich, deep, and full of flavor. All of our sauces are all natural and contain NO High Fructose Corn Syrup.
That last piece was the kicker for us, we love all natural and organic products and some of the sauces we taste just seem like they are glorified ketchup. Not Cripple Creek Barbeque! First of all, their All Purpose Spice Rub is one of the most aromatic spice rubs I have ever had the pleasure to inhale. It has a fantastic blend of natural herbs and spices and it is not predominantly salt and sugar like some we have tasted. As part of our “BBQ Pro Shop” test we rubbed two chicken breasts and two pork chops with some Cripple Creek Barbeque All Purpose Spice Rub and the result was heavenly. If you like a southwest, chipolte flavor, this is the rub for you. We cannot wait to try them on Baby Back Ribs.
Their Chipolte BBQ Sauce and Original BBQ Sauce is a whole other story, but we will cover that in a future post. All of Cripple Creek Barbeque’s products are now available at BBQ Pro Shop and we have them on special so you can get them on your table!
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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.
“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!