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“Soaked, Slathered & Seasoned“ (Wiley, $19.95), by Elizabeth Karmel. Splitting time between Chicago and New York, this chef and owner of the Grill Friends line of grilling products tells you all about marinades, rubs, sauces and mops.
We have had the chance to see it and we are just amazed at how great of a book this actually is. Elizabeth Karmel has been around the cooking and grilling scene for many years and this book is full of great receipes for ways to spice up your food using marinades, rubs, mops and all sorts of great sauces. She has receipes for all types of meat, fish and vegetables that are unique and very tasty. It is simple to use and a labor of love, this book is small and a great way to grill like a pro.
In addition, she has a great little tool called the Grill Friends Martini Shaker is a great little tool to help you mix up to 16 ounces of marinade and has five receipes on the outside as well. Get the book, you will love it!
For many years, my wife Gretchen and I have used our Weber Grill to Barbecue our Thanksgiving Turkey. We used to use charcoal until we got our Summit 450, and then life became so much easier. The Grill Friends Turkey Sitter or Stand makes cooking a moist and delicious turkey almost a no-brainer. As long as you do not burn it, or over cook it, you will get incredible results every time.
We are proud disciples of Elizabeth Karmel who has developed the Grill Friends Turkey Sitter which insures that your turkey will be crispy on the outside and juicy on the inside. Our Holiday Turkey’s are legendary and we wanted to share this with the world. We are using Nantucket Offshore’s Holiday Turkey Rub and a Grill Friends Turkey Brining Bag in the movie. Come by and see us if you have any questions.
Click here to take a look at the video: How To Barbecue a Turkey Using a Grill Friends Turkey Stand Sitter
Since our good friend and mentor Elizabeth Karmel first introduced me to Willinghams Wham Seasoning, my life has never been the same. I used to work at a butcher shop as a kid, and there was nothing that couldn’t be seasoned better than with salt, pepper, and garlic powder. People used to rave about my hamburgers just because I throw Lawry’s season salt on them and they never tasted better.
So I feel like I owe it to the Backyard BBQ Community, to share with you the secret of the “Spice Rub”. Karmel’s new book Soaked Slathered and Seasoned highlights the art of making things taste good and if everyone could see how easy it is, the world could be a happier, spicier place! Here are a couple of my favorite spice rubs because they are so darn good.
Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food or it can be cooked immediately after it is coated in the rub. The spices are usually coarsely ground. In addition to spices, salt and sugar may be added to the rub, the salt for flavor and the sugar for caramelization.
Wilingham’s Original Mild Spice Rub is one of the very best, all-around spice rubs that I have found. We recently started to sell the Willingham’s Cajun Hot Seasoning and although it is supposed to be hotter, I find that both rubs have a nice kick to them. The original Wham is fantastic on pork chops, baby back ribs, and pulled pork butts. It has a great taste to it that really compliments the pork. We have also used Willingham’s spice rub on chicken breasts, boneless and bone-in and it really gives a great bbq base flavor to the food. Rub this on a few hours before cooking, put it in the fridge until cooking time and you will form a great marinade on the top.
We recently added Plowboys BBQ Bovine Bold Spice Rub and Plowboys BBQ Yardbird Spice Rub to our store to expand upon the world of spice rubs that we carry. So we put it to the test this past week and put some Plowboys BBQ Yardbird on the chicken and pork chops and we made some chicken with the Bovine Bold on it and both were fantastic. It is nice to see that these spice rubs work great on just about anything, but I must say that the Plowboys BBQ Yardbird on Pork Chops, rivaled the Willingham’s Wham! Use the same steps as above and make sure that you slow cook the meat, even on the grill so that it doesn’t dry out and the juice mixes with the spice rub.
Finally, if you only use one type of seasoning for your chicken for the rest of your life, make it Sarah’s Sea Salt Mediterranean Salt. It has the most delicious blend of spices, and on chicken it is tough to beat. We recommend a whole chicken, cooked on a Chicken Sitter Stand with some beer, wine or just plain old water poured inside the chicken sitter. Then wash the chicken in cold water, rub some olive oil on the skin and sprinkle the Sara’s Sea Mediterranean Salt all over the chicken. Place on your grill or smoker, with indirect heat for 45 minutes to an hour and you will end up with a crispy skinned, melt in your mouth meat chicken that is so tasty! Try the same with Nantucket Off Shore Renaissance Spice Rub and you will get the same result, just a little spicier version.
The fact is that with a few of these BBQ spice rubs in your kitchen, you can make any mean taste gourmet in just a few minutes. Life is too short not to season your meats, and grilling items, this is great on vegetables and even better on fish! So try a spice rub today and start to make your BBQ taste like the Pros.
What is your favorite rub?
Kreuz Market in Lockhart Texas was BBQ that I had to try. It is on my “Bucket List” to visit the self proclaimed BBQ Capital of the world but patience is not one of my strong suits so last week, we contacted Kreuz Market and ordered up some of their world famous brisket, Kreuz Original and Kreuz Jalapeno Cheddar sausages and had them sent to us via FedEx. What a great concept, Texas BBQ in Chicago. I thought that since this was a first for me, I would share the experience, give you some tips and encourage you to impress your friends at your next dinner part or backyard BBQ.
I had my BBQ Team partner from the “Pork Phat Posse” Doug and his family coming over for the sampling on Sunday night so I got my order in late on Tuesday. So I was forced to ship via FedEx Two Day, not reccomended. Best bet is to make sure that you order on Friday, or well in advance of the party so that you can save some money on shipping and leave yourself plenty of time to get the food here. Read the shipping instructions on the site and if you want them next day, be prepared to pay the premium.
The food arrives frozen in a vacuum packed plastic wrapper to insure that it is as fresh as can be. All the meat is pre-cooked so it is even safer. The shipping costs are well justified in that the food is shipped in a stryofoam shipping cooler to insure it arrives in great condition. We thawed all the meat out and read the enclosed cooking instructions which suggest oven or smoker reheating of the meat.
I chose to smoke the meat on my Primo Oval XL Smoker and used a little oak to get a fresh smoked taste on the meat. I put the 3#’s of brisket on one hour before the guests arrived and the sausages on 30 minutes before and tried to time everything so it would be fresh out of the smoker. Wise move, serving it hot gives you the best reproduction. My brisket had the burnt end on it, AWESOME! The fat was perfectly cooked, the meat was tender and had a smoke ring on it thanks to the pitmaster in Texas!
The sausage was an experience for me as I worked at Poeta’s Foods in Highwood in High School and made fresh Italian Pork Sausage just about every day. It was delicious, smokey and tender, really juicy and flavorful. The smoked sausage flavor was very Texas and I highly reccomend trying out the Jalapeno Cheddar Sausages they were my favorite and not overly spicy, just really something special! Brisket has been a quest for me, it is one of the most difficult things to master and if you want real Texas BBQ, spend the money on Kreuz and you will briskte will taste like the Pros, everytime.
Photos Courtesy of Central Texas Barbecue Run