Growing up a rancher, delicious grilled steaks and burgers were often on the menu. After all, my life pretty much revolves around breeding, raising and caring for the meat in our food supply. Grilling was common, especially in the summer. However, I was rather sheltered from the art and science of cooking with fire. It was always my Dad’s job.
But then, as fate would have it, I started dating a vegan. Well, he didn’t like it when I cooked meat in the house because it smelled good and upset him, so I was banished to the patio grill to cook my protein. As an awesome result, I got more than proficient at grilling. I started grilling all the things, a skill that turned out to be very useful at cow camp (although, maybe not, now that I think about it, I have to cook all the time now!).
I also was able to enact my catch and release program. As an ambassador to my industries, I date a vegan or vegetarian. I expose them to my way of life, to cattle and pigs. I let them experience what these animals are really like in real life. The new perspective, combined with my cooking, rehabilitates them back to their omnivorous ways. Then I release them back into the wild where they thrive. It’s been a very successful program!
Anyway, in an opposite swing of the pendulum, I dated a Southerner and learned grilling, BBQing and smoking are three very different things and it is very important to get it right! It was kinda embarrassing to learn this in my 30’s, actually. Basically, BBQing is low heat (200-300) for 4-12 hours. Smoking is super low heat (70-180) for up to a few weeks! And grilling is high heat for just a few minutes. I also learned that exceptional BBQ sauce and seasonings do makes a huge difference, however you cook your meat.
I BBQ’ed chicken with dry rub for pulled chicken sandwiches. Amazing! I’ll be posting my recipe soon.
Since I experienced The South I have a whole new appreciation for good BBQ. In fact, like all things I love, I tend to get just a whisper obsessive about for a little while. So when Stubb’s BBQ Sauce contacted me about doing a giveaway on the Beef Jar, I peed my pants a little because I’m still in my obsessive phase with BBQ. This is a legitimate reason for me to fire up my grill and eat something delicious!
Stubb’s is from Austin, Texas so it’s authentic! Stubb’s Legendary Bar-B-Q is the maker of Stubb’s. Rocky Stubblefield, grandson of the original Stubb, is their current BBQ expert. He was gracious enough to share some of his tips:
- Create over–the-top burgers by coating each patty with Stubb’s Bar-B-Q Rub, then sprinkle with a little smoked sea salt to really enhance that smoky barbecue taste. Let the patties sit for a while before cooking – you can actually see the flavor seeping into the meat! Before you throw them on the grill, make a thumbprint in the middle of the patty to get a flat, evenly cooked burger instead of a plump, rounded one that is undercooked in the middle.
- For smoking meats on a charcoal grill, use hardwood chunks, or on a gas grill, use wood chips. Soak wood chunks in water for 1 hour, or chips for 30 minutes, then drain before using. Burn two wood chunks for each hour of smoking, and 1 cup of wood chips for an hour or less of smoking. Try a variety of wood – hickory, mesquite or applewood – to experiment with flavors.
Stubb’s is available in 85 percent of grocery stores nationwide. It’s convenient because you don’t have to fly back to The South to get it! Which, I’m not saying that is something I would do but….. good sauce and spices are worth it. Stubb’s sauces, marinades and rubs are a great way to add flavor to your meats and vegetables for all cookouts, I know because I use it! It is an excellent product.
In honor of cookout season, Stubb’s is doing a giveaway here on theBeefJar.com. It will include a Stubb’s grilling spatula, Stubb’s hat and t-shirt, and coupons for free Stubb’s products!!!
All you need to do click on this link Rafflecopter Giveaway Link!