Wednesday, August 1, 2018

How To Cook Brisket for One or more....

Brisket making can be simple and easy or hard depending on the time and attention to detail that one pays.  We've made a number of briskets over the years and while we can't say that we are the Grand Champions, we can say that our brisket has been loved by hundreds of followers and friends.  To that end we wanted to give you our simple process for making brisket.  Brisket is very popular now but an average cut of brisket can weigh in the 10 to 20 pound range costing upwards of $50 to $100.  It's great if you're an average family of 4 or 5 but what if it's just you and maybe one other person.  That would mean that 20 pound brisket would last you for a couple of weeks and after about three days I can tell you that you will be completely done with having brisket.

So, let's spend some time on a process we call "Brisket for One" or maybe "Two".  First things first, select the best brisket you can find.  One key point we want known is that we believe that brisket responds better when it is chilled.  If the brisket is brought to room temperature the meat can get a bit mushy making it harder to cut especially where the fat is concern.

 Using standard terms a brisket is typically divided into two main sections, the flat and the point.  The point is usually the thicker, fatter segment of the brisket with the thinner segment being known as the point.  Depending on the amount of fat on the backside of the brisket you will need to trim at least a 1/4 inch of the fat.  Then trim the silver skin on the other side of the brisket.  If there is a section known as the "deckle" which is technically the pointy section on the top of the point which in some ways looks like a fin on a fish.  You will want to trim back about 1/2 of that deckle.  This section is usually where "burnt ends" come from.  But for our purposes most of that section will be removed and discarded.

When you've taken off about all the fat that you think is necessary now comes the decision point.  As a comment we want to make sure that you don't completely skin the brisket.  Brisket like tri-tip needs some fat to work through the grilling process.  If you remove too much fat then you make the meat more vulnerable to burning even with the rub added.  So, let's be careful about the amount of trimming that goes on.

Let's get to the Brisket for One step.  This is where we divide the brisket into two sections.  Let's take the brisket and check for the transition point between the point and the flat.  Right about that point let's use a very sharp knife to cut across the brisket to segment it into two.  The second decision point is deciding which segment of brisket you will actually barbecue.  In the truest sense of the word barbecue because we are going to barbecue the meat for a relatively long period.  In fact we will be barbecuing the meat at the rate of 1-1/2 hours per pound.  So, if we've got a 10 pound brisket and we cut the meat about half way across leaving 5 pounds on either side then we will need at least 7-1/2 hours to barbecue our brisket.

So, let's prep both sides of the brisket.  Actually you can prep the brisket with dry rub before cutting it in half.  No matter, we'll be using our long standing favorite Jake's Famous Pure Santa Maria Dry Rub.  This is a simple dry rub that uses Kosher smoked salt, Coarse ground black pepper, Granulated Garlic and Parsley.  This Santa Maria Style rub is spread evenly over the entire brisket.  Now, for best results we'll be pressing the rub into the meat.  We won't necessarily be rubbing the meat but we will be pressing the dry rub in all the same.

Now with the segment you've chosen to save you can bag or wrap that up and store it in your freezer.  Remember once this brisket is done it will last at least 4 to 5 days especially if you're one person.

Earlier we mentioned that the brisket will take about 7-1/2 hours to barbecue.  Just some simple calculations will tell you that without resting time we should consider getting the brisket going around 7 AM.  We'll want to have a temperature in the grill at 250 degrees.  We will also want to have some smoke added into the cooking process. But let's not over do it with smoke.  We've found that smoke is the best when there's about 5 to 8 ounces of wood chips laid across the coals during the cooking process. We prefer Red Oak but you can use Pecan or Hickory or Peach whatever your favorite wood.

Moisture, it's a good idea to think about moisture as well.  Brisket can get dry if not properly managed especially if your fire gets too hot.  A special item to keep an eye on is noting that when the wood burns it will drive up the temperature by a minimum of 10 degrees.  One way to slow the rising temperature is by soaking the wood chips for about an hour before usage.  Additionally let's get a small metal pan or bowl filled with water placed next to the brisket and near the heat but not directly over the heat.  We want nice rising steam not bubbling steam.  Bubbling will dry the water  out which will mean that you'll need to keep raising or removing the lid to restore fresh water.  The other downside to bubbling is that the more times you remove the lid the more times you remove heat from the grill.  Just think of adding 10 minutes to the cook process each time the lid is removed.

Additional forms of moisture come from a spray bottle filled with either Worcestershire sauce and water a 50/50 mix or a mixture of Apple Cider vinegar, apple juice and water.  I like using the Apple Juice and orange juice combination.  The combination mixes well and doesn't overpower the flavor of the meat.

We touched lightly on the heat but we're going to spend a little more time with it here.  We'll be using an 18 inch Weber grill.  This is a charcoal grill and as we say "old school" barbecue method.  We very much enjoy the real process of managing the charcoals and the timing of the meats this way.  Let's focus in on using the "snake method" of laying out the charcoals.  This method means that you'll be laying down three unit triangles of charcoals with two on the bottom and one on the top.  So, we'll layer out the charcoals with the two units about 3/4 of the way around the grill.  Then we'll follow that by placing one charcoal briquette on top of each two unit section of briquettes until they effectively form triangles.  Leave about 8 inches clear between the start of the charcoal snake and the tail of the snake.

Now take about 10 briquettes and place those in a charcoal chimney if you have one.  Use standard newspaper to start the charcoal.  Let the charcoal burn down until you start to see the red hot glow between the briquettes.  This charcoal process will take about 25 minutes to burn down.  Once ready pour out the charcoal in the center of the grill.  With long tongs one by one place the charcoal at the head of the snake building on additional rows.  Once completed allow the charcoal to burn for about 5 minutes without the lid on the grill.  After 5 minutes add a temperature probe to the grill then place the lid on the grill.  With the vents wide open on the bottom and top of the grill begin checking the temperature after about 8 to 10 minutes.  This 10 minutes window will give the newly added charcoal time to settle in while the adjacent charcoal begins to burn.  Keep in mind we are looking for a grill temperature of 250 degrees.

Note, sometimes the fire might burn hotter than planned.  There are a couple of ways to manage the excessive heat.  The first standard way is by limiting the amount of air circulating in the grill.  You can notch down the bottom vents by 1/2 to starve the charcoals of oxygen thus lowering the overall temperature.  Second you can notch down the top vents which will burn up all of the oxygen contained in the grill which will ultimately lower the temperature of the grill.  I find the fastest and simplest way to lower the start up heat is to just remove 1/2 of the charcoal we started with.  Take out about 5 coals and place them in a metal container.  Allow those charcoals to burn down away from the grill.  Do not place the charcoal in paper, plastic or any other container that will melt or burn or will transfer high heat without protection.

With the temperature at 250 degrees let's get the brisket on the grill.  One thing before we move that brisket is to say that we like resting the meat at room temperature about 1/2 hour before the grill process.  This gives the meat time to relax and makes it easier to start into the grill process.  Colder meat will take longer to grill.  Now, we suggest placing the brisket opposite the main fire with the fat side up.  Put the water tray as close to the brisket as possible but not completely over the coals.  Now place the second temperature probe into the brisket.  Set your clock for 7-1/2 hours.  Keep in mind that if the temperature rises too much you'll need to adjust the vents to manage the airflow.  It's also a good idea to check the water pan in about 2 hours.  Depending on the size of the water pan you may need to check the pan more frequently, say every hour.  Each time you remove the lid to check the temperature remember to add 10 minutes into the cooking time.

With the lid off it's also a good time to add external moisture to the meat.  Take your sprayer and spritz the meat all around.  Do not turn the meat over just spritz enough liquid to add back some flavor.

At about 5 hours in check the status of the charcoal and the placement of the brisket.  As the snake burns around re-position the brisket away from the heat source.  Adjust the position of the water pan and keep an eye on the internal temperature of the meat.

Our desired internal temperature is 195 to 200 degrees.  Sometimes in the cooking process you can encounter the "stall".  That is commonly know as the point at which tissue and fats transition in the meat.  The actual stall can be measured by noting that the meat will reach about 150 degrees and won't climb one degree more for sometimes an hour or so.  Eventually this stall will break down and higher temperatures will occur.  That's why it's so important to have a good moisture source when grilling.

Note, if you burn through more charcoal and still have time left either on the internal temperature or you've run out of charcoal then add in more charcoal.  Move the grill plate aside and add in about 20 briquettes.  Try to stack them in a similar fashion but keep in mind you're adding them at the back end of the snake.  This additional charcoal will add about 1 to two more hours in the grilling session.  If more are needed simply add more as necessary.

Now with the internal temperature reached comes a really important step....resting.  Remove the brisket and wrap in butcher paper or aluminum foil and place in a cool dry place like your oven.  Crack the door open just slightly and allow the brisket to rest for a minimum of 1 hour to 2 hours.  After the resting period remove the brisket.

With the brisket removed place on a cutting board or long tray.  Take a sharp knife and cut across the brisket inspecting the smoke ring and the level of doneness throughout the first cuts.  Continue slicing as desired until you have enough of the meat on your plate.

Now comes the really good part.  Taste the meat to see if you've achieved brisket nirvana.  The meat should be amazingly tender with a wonderful peppery, salty, smoky taste.  The end result should be absolute perfection.

As for sides, we like potato salad, coleslaw, salsa, or Chimichurri sauce.  Additional compliments are barbecue sauce, garlic bread, asparagus and a host of other items.

We hope you've enjoyed this discussion and recipe for brisket for One or Two.  If you don't have your own dry rub for brisket or brisket sauce you can always get ours.  We make lots of products and dry rubs and brisket sauce are among our specialties.  Check out our selection of brisket sauces and dry rubs below.  Add our special code 1707200910 at checkout and receive 10% automatically off your order.

Monday, July 30, 2018

BBQ Sauce Recipes - That Work Right Now!

BBQ Sauce Recipes...That Work Right Now!

Ingredient filled bbq sauce recipe

The hunt for the perfect bbq sauce has been as storied as the search for the monster of the blue lagoon.  It seems every corner of the United States is famous for producing some sort of barbeque sauce and why not, the term bbq sauce, and barbecue sauce are the highest searched terms in the world of barbecue.  The bbq sauce term is so highly prized that companies who run Pay Per Click campaigns during the month of June through September 2018 pay vast sums just to be listed on the front page of Google’s bbq sauce page. 

We at Jake's Famous Foods been building and selling bbq sauce and bbq sauce recipes for the past 16 years now. And because we believe that everyone should have freedom of choice we've put together a collection of 10 of our most popular bbq sauce recipes.

Barbecue and bbq is very personal and when you invest time and energy into the process you want to ensure that the end result justifies the effort that went into the process.  For this post we did not start out to put out long stories or discussions of wet versus dry barbecue sauce.  Instead what we’ve done is collect 10 of the best BBQ Sauce Recipes we’ve ever made.  And because you’re so nice…we’ve added in some Bonus bbq sauce recipes that can be made with typical everyday kitchen ingredients.  One thing that doesn't get enough attention is having a recipe that can be made with simple everyday ingredients.  If you've got black pepper, salt, garlic and some form of syrup or tomato paste or ketchup you can make these recipes.  So, next time you decide to barbecue print or list the ingredients in one of these favorite recipes then build your bbq sauce from scratch.   

One thing we will also tell you is that each of these recipes is taken directly from sources in the region.  We at Jake’s make all natural products so some of the ingredients like whole bottle Ketchup and Corn Syrup you’ll never seen built into our recipes.  Instead what you will see is our versions of these classic favorites that we sell everyday.  Take for example our  Ball Park Ketchup is a deconstructed version of that very famous brand Ketchup with a few major exceptions.  The fact is we've taken out the controversial notes like Corn Syrup and chemical additives and instead have made our version gluten and MSG (Mono Sodium Glutamate) Free, you won't find those ingredients in our sauces.  The result a cleaner, better tasting, more natural brand of Ketchup.  And with that you'll be making a cleaner, better tasting bbq sauce recipe for you and your friends and family.

While it seems no one can nail down the exact origins in which the first barbecue sauce was created we do have some historical data on when it was first sold.  Many believe the first barbecue type sauce was created in the 15th century about the time that Christopher Columbus sailed the planet bringing back a multi spiced, liquid combination from Hispaniola.  Others say the sauces were first collected in the 17th century somewhere in the American colonies. 

Jumping ahead the first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company out of Atlanta and advertised in the Atlanta Constitution, January, 1909.  Heinz released its first version of barbecue sauce in 1940 followed by Kraft who took the novel approach of producing spices and oils which could be combined together into bags.

Regarding the appropriate use of barbecue, barbecue or barbque, we’ve found it all depends on where your from.  In most cases barbecue, barbeque, and barbque all mean the same thing referencing the act of cooking and grilling while bbq, tends to reference a meal or event.

The bbq sauce recipes we've included here as mentioned are regional style.  The first in the styles is Memphis Style BBQ Sauce.  What would life be like if Memphis Barbecue Sauce wasn’t invented?  I think our taste buds would be the big losers if such a thing had ever happened.  Memphis always reminds me of a creamy sauce blended with celery and garlic and a whole host of other fine ingredients. 

Memphis Style BBQ Sauce

  • 1 tablespoon garlic powder 
  • 1 tablespoon chili powder 
  • 1 tablespoon onion powder 
  • 2 cups ketchup 
  • ⅔ cup apple cider vinegar 
  • 3 tablespoons Worcestershire sauce 
  • ½ cup brown sugar 
  • ½ cup molasses 
  • ½ cup yellow mustard
  • ½ tablespoon ground black pepper 
  • ½ tablespoon salt 
  • ½ tablespoon ground celery

Carolina Style The richness of red and black pepper all blended together into a vinegary base is all you need to know about good Carolina BBQ Sauce. 


  • 1 cup vinegar 
  • 1 teaspoon coarse black pepper 
  • 1 teaspoon red pepper flakes 
  • 1 teaspoon salt 
  • 2 tablespoons brown sugar 
  • ¼ cup ketchup ½ cup water

Smokehouse style One of my all-time favorites, a nice bite with a gentle sweetness that compliments almost any meat. 

  • 1-1/2 Cups Tomato Puree 3 Tablespoons Brown Sugar  
  • 4 Tablespoons Molasses 
  • 2 Tablespoons Apple Cider Vinegar  
  • 1 Tablespoon Honey 
  • ½ Tablespoon Liquid Smoke Flavor 
  • ¾ bottle Budweiser beer 
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon sweet smoked paprika 
  • 1 teaspoon smoked Chipotle powder 
  • ½ teaspoon cayenne pepper 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon onion powder 
  • 1 tablespoon garlic powder cracked black pepper to taste

Red Wine BBQ Sauce Rich wine tannins complement the fullness to tomatoes and brown Sugar.


  • 1-1/2 Cups Tomato Puree 
  • 3 Tablespoons Brown Sugar  
  • 4 Tablespoons Molasses 
  • 2 Tablespoons Apple Cider Vinegar  
  • 1 Tablespoon Honey
  •  ½ Tablespoon Liquid Smoke Flavor 
  • 2 Tablespoons Worcestershire Sauce 
  • 1 cup red wine 
  • 2 cloves minced garlic 
  • 1 teaspoon fresh rosemary finely chopped 
  • ½ teaspoon fresh thyme

Asian Style BBQ Sauce -A fantastic blend utilizing soy, rice wine and ginger.

  • 1-1/2 Cups Tomato Puree 
  • 3 Tablespoons Brown Sugar  
  • 4 Tablespoons Molasses 
  • 2 Tablespoons Apple Cider Vinegar  
  • 1 Tablespoon Honey
  • ½ Tablespoon Liquid Smoke Flavor 
  • ¼ cup soy sauce 
  • 2 tablespoons Mirin rice wine 
  • ½ tablespoon ginger powder

Chicago Sweet Style Who can forget the flavors of Old Chicago.  Subtle and bold all at the same time. 

  • 1-6oz. can tomato paste 
  • 1-1/2 Cups water 
  • 1-1/2 Tablespoons. canned pineapple juice 
  • 1/2 heaping teaspoons. kosher salt 
  • 1/2 Teaspoon. garlic powder 
  • ¾ Teaspoon. liquid smoke 
  • 1/4 Cup white vinegar 
  • ¾ Tablespoons. fresh squeezed lemon juice 
  • 4 Tablespoons molasses 
  • 3 Tablespoons light corn syrup 
  • 3 Tablespoons Brown sugar 
  • 3 Tablespoons cold water  
  • 1 Tablespoons corn starch for slurry to thicken sauce

Kansas Style BBQ Sauce A wonderful sauce combined with savory butter, molasses, garlic, brown sugar and more.   

  • 2 Cups Ketchup 
  • 2 Cups Tomato Sauce 
  • 1-1/4 Cups Brown sugar 
  • 1-1/4 Cups Red Wine Vinegar 
  • ½ Cup Unsulfured Molasses 
  • 4 Teaspoons Hickory Liquid Smoke 
  • 2 Tablespoons Butter 
  • ½ Teaspoon Onion Powder 
  • ½ Teaspoon Garlic Powder 
  • ½ Teaspoon Chili Powder 
  • 1 Teaspoon Paprika 
  • ½ Teaspoon Celery Seed 
  • ¼ Teaspoon Ground Cinnamon 
  • ½ Teaspoon Cayenne Pepper 
  • 1 Teaspoon Salt 1 Teaspoon Coarse Ground Black Pepper

Texas Style BBQ Sauce Texas, it’s a whole other Barbeque Sauce.

  • 3 Tablespoons Brown Sugar 
  • 1 Tablespoon Ground Paprika 
  • 1 Teaspoon Salt 
  • 1 Teaspoon Dry Mustard 
  • ½ Teaspoon Chili Powder 
  • ¼ Cup Distilled White Vinegar 
  • 1/8 Teaspoon Cayenne Pepper 
  • 2 Tablespoons Worcestershire Sauce 
  • 1-1/2 Cups Tomato Vegetable Juice Cocktail 
  • ½ Cup Ketchup 
  • ¼ Cup Water 
  • 2 Cloves Garlic Minced

Southern Style BBQ Sauce Oftentimes people get the difference between Smokehouse Style and Southern Style confused.  To a Barbeque Sauce aficionado they couldn’t be more different.


  • 2 Quarts White Vinegar
  • 2 Cups Splenda No Calorie Sweetener (As an Option 2 Cups White Sugar)
  • 1-1/2 Cups Ketchup
  • ½ Cup Worcestershire Sauce
  • ¼ Cup Hot Sauce
  • ¼ Cup Salt
  • ¼ Cup Ground Black Pepper

Mexican BBQ Sauce My Best friends say Ole to this recipe


  • 1 Cup White Vinegar
  • 2 Tablespoons Sugar
  • 2 Tablespoons Salt
  • 2 Tablespoons Black Pepper
  • 1 Tablespoon Cayenne Pepper
  • ¼ Stick Salted Butter
  • 1 Teaspoon Lemon Juice
  • 1 Cup Ketchup
  • ½ Teaspoon Paprika

 Bonus Recipes: 1

Florida Style BBQ Sauce -Some of the best BBQ I’ve had in my travels was in Florida warm weather and afternoon rains. 


  • 24 ounces bottle ketchup
  • 1 pound dark brown sugar
  • 1/2 tablespoon prepared mustard
  • 1 tablespoon black pepper
  • 1/2 cup onion juice
  • 3/4 cup orange juice
  • 3/4 cup pineapple juice
  • 3/4 cup mango juice
  • 4 tablespoons corn starch

Bonus Recipes: 2 

California Style BBQ Sauce We can’t leave out California.  Many people say that California doesn’t have a style and that it is simply the blending of recipes from people and places like Oklahoma, Texas, Arkansas and Colorado.  We believe California does have its own unique style.   


  • ¾ Cup Granulated Sugar
  • ½ Cup Japanese Soy Sauce
  • ½ Cup Tomato Ketchup
  • ½ Cup Dry Sherry
  • 3 Cloves Garlic Crushed
  • 1 Teaspoon Ground Black Pepper
  • ½ Cup Molasses

Bonus Recipes: 3

New Mexico Style BBQ Sauce Vast open spaces, large mild and hot Pasilla peppers and massive festivals  Centered on all things hot and spicy.


  • 2 Tablespoons Unsalted Butter
  • ½ Medium Red Onion Finely Diced
  • 1 Garlic Clove Finely Diced
  • 6 Plum Tomatoes Coarsely Diced
  • ¼ Cup Ketchup
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Dark Brown Sugar
  • 1 Tablespoon Honey
  • 1 Teaspoon Cayenne
  • 1 Tablespoon Ancho Chile Powder
  • 1 Teaspoon Pasilla Chile Powder
  • 1 Tablespoon Worcestershire

Louisiana Style BBQ Sauce From the land of beignets, red beans and rice, etoufee and King Cake.   


  • 2 Tablespoons unsalted butter
  • 3 Green onions
  • 2 Tablespoons garlic salt
  • 6 Tablespoons chili powder
  • 1-1/25 Tablespoons pepper
  • 16 Oz ketchup
  • 1 Quart water
  • 2 Tablespoons Tabasco Sauce
  • 1/3 Cup mustard
  • 1/2 Cup sugar
  • 1/4 Cup light brown sugar
  • 1 Cup White wine vinegar
  • ½ Can of beer
  • 1/4 Cup Burgundy wine

Note, there's been some conversation about bbq sauce recipes with heat and what would be do to make these recipes have that special bite that so many people love.  We can think of a couple of ways to add heat to your perfect bbq sauce recipe.  One is the simple use of more black pepper.  Just ratchet up the amount of black pepper by 2 or 3 times to drive up the spiciness of the bbq sauce recipe.  The next way to drive up heat would be the addition of chili powder.  Most people have some form of chili powder in their cupboards so the addition is fairly simple.  And much like black pepper you would either bump up the amount in an existing recipe or make the addition of 1 tablespoon first then testing the blended sauce.  Afterward if you still want more heat we suggest adding another tablespoon of chili powder.

Now comes the fresh versions of heat.  Let's consider the addition of green jalapeno peppers.  These jalapenos add a nice burst of heat that can permeate the entire batch of sauce. One must be careful when adding jalapeno peppers.  First, testing to ensure that the level of jalapeno is enough then ensuring that your hands are washed so as not to get the juices into your eyes or on your mouth. Start small and work up to the right amount before trying the sauce out on friends or family.  We've found that 1/2 of a jalapeno is more than enough heat to drive up the spiciness in a bbq sauce recipe.

Next come habanero peppers for increasing levels of heat.  There are some pretty great Scoville scale charts out there to identify the exact level and types of heat desired.  Habaneros can be daunting and must be balanced otherwise you can expect your bbq sauce to have a steady flow of heat and not much flavor.  Blend the habanero with items like ginger or celery which are compliments but won't drive the heat and won't overpower the end result.  If you're making the sauce for yourself then you can get some pretty audacious levels of heat.  But be careful so that your friends are in the line of fire where heat is concerned especially if they only like mild bbq sauce.

Blending Tips:  When it comes to blending it's a good idea to start over low heat.  Allow the sauce to meld together stirring constantly until you've reached a uniform color.  We like cooking the sauce for at least 15 minutes then pouring the sauce into a container.  After the sauce is placed in a container allow the sauce to rest in the refrigerator for at least two hours minimum.  This resting period will actually allow continued melding of the flavors and will create as we as in the business a nice level of maturity.  Once rested serve of baste on at will.

Here's a great video with instruction on make some popular bbq sauce recipes.  View this short video that gets right at the heart of making some great bbq sauces for you, your friends and family.

To help satisfy the bbq urge we’ve built a boat load of products that are on the market right now and available when you shop natural bbq sauce online and when your order bbq sauce online. Below we’ve listed our key seven dry rubs and our standing of natural barbecue sauces. These all represent our basic stable of natural bbq rubs and sauces for sale.

Tri Tip Steak and Rib Rub

Santa Barbara Rub

San Ysidro Rub

Santa Maria Dry Rub

Memphis Dry Rub

California Chipotle Dry Rub

California Chicken Dry Rub

Really Good Mild Barbecue Sauce

Really Nice Medium Hot Barbecue Sauce

Really Hot Barbecue Sauce

Maple Bourbon Barbecue Sauce

Memphis Blues Barbecue Sauce

Texas Style Inspired Barbecue Sauce

Our finest bbq rubs and sauces for sale are available online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale and shop natural bbq sauce online today.

Now that you've received some pretty great bbq sauce recipes we got some great deals for you on our  SPECIALS PAGE you'll get 10% OFF pricing on our award winning dry rubs, sauces and seasonings. You'll Get that immediate 10% OFF when you use Jake's product savings Code: 1707200910 at checkout.

We hope you’ve enjoyed these 10 BBQ Sauce Recipes.  Also, we hope you’ve enjoyed the additional recipes we’ve provided.  We believe the best bbq sauce recipe is the one you use most.  Take time  to review each recipe then build and adjust to match your cooking Style.

Looking forward to great barbecue and even greater bbq sauce. 


Thursday, July 5, 2018

What to do when The Fire Goes Out! ( Charcoal BBQ Fire That is...)

What to do when your Charcoal BBQ Fire Goes Out!

Too often we talk about making some fancy Dino rib monstrosity or some glaze laden pork ribs but we never seem to spend much time on the actual cooking part of the process.  Yes, we talk about using smoked woods or charcoal or even gas but we never seem to spend much time on the what ifs of Barbecue.  So, in this post we are going to talk explicitly about one of the major what ifs....namely, What to do if The Fire goes out...(BBQ Fire That is...)  We make no comments or focus on your personal or professional relationship with someone.  This post is strictly focused on Barbecue and Barbecuing.

A couple of days ago I was merrily grilling ribs and chicken using the snake method along with some red oak smoking wood.  I noticed the temperature creeping out of the friend zone which was target at around 225 to 240 degrees.  In fact my temperature when "on wood" was around 310 degrees.  So I began notching the grill openings down a 1/4 turn with a check back every 5 to 10 minutes.  After the first 10 minutes I actually noticed the temperature rise even more to 320 degrees.  Clearly there was either a lot of wood to burn with the charcoal or there was an uneven mix of briquettes in one area.  So, after another 10 minutes I added another 1/4 turn on the top vents to reduce the amount of available oxygen in the grill.  I noticed around 10 minutes later that the temperature started to reduce.  There was a drop of about 5 degrees followed by another drop of 10 degrees so the grill was sitting around 305 degrees at this point way too high for the ribs and chicken.  I decided to double down and added a full 1/2 turn closing off even more oxygen to the grill.  Within 10 minutes I started to notice a drop in temperature.  First the grill dipped to 290 degrees then to 260 degrees in about 10 more minutes.  I decided one last notch at about 1/8 of a turn.  I checked back 10 minutes later and now the grill was below the 225 degree mark.  I thought I would give it some time to level off but unfortunately the grill dropped down to 200 degrees and no longer on wood.  I adjusted the vent up by 1/4 but it was too late.  The grill had not started it free fall as the charcoals were barely holding on to any heat at all.  My last check noted that the temperature was not 178 degrees miles away from the temperature I needed to properly cook my ribs.  So, what to do....what to do?

After evaluating the situation I realize through the process of elimination I had two or three options.  First I needed to check on the time of day.  Since I was moving into the late afternoon I only had about two to to three more hours that I could use to get the heat back to level by using a chimney starter.  A second option would be to get the fire started, bring the meat to 160 degrees then finish the meat off in the oven.  A third option was to again bring the meat to 160 then microwave the meat for about 1 or 2 minutes.  The third option was not desirable but in a pinch it does work.  Especially if you put the meat back on the grill and allow it to finish with additional smoke flavor.  The downside of the third option is that the meat is not as juicy when the microwave is used.

Looking at these three options I decided that I could use the chimney starter.  I had to get enough charcoal into the unit plus adjust some of the charcoal in the grill that still managed to have some heat.  The chimney starter would take a minimum 20 minutes to bring the coals to temperature.  After because I was using the snake method they charcoals would need to restart the burning process for the remaining coals.  I laid down a single layer of coals about six coals that I could use to stack the coals from the chimney starter.  This lay down process would be the igniter for the remaining coals in the snake.  I started the coals in the chimney starter then adjusted as needed the coals in the grill.  I kept the lid on the grill with the vent wide open as much as possible. After about 20 minutes I noted that about 70% of the coals were close to temperature.  Again I checked the time of day along with how much time I would need to bring the meats to the desired temperature.  I calculated that I would not have enough time to finish adequately so I would have to employ a second measure to finish by my target of 6 pm.  Even though my original target was 5:30 we are into the Summer part of the year so there is much more light available and eating a little later is not a real struggle.

The additional heat method I chose was the microwave.  I know it doesn't seem like the best thing to do but my focus was on driving up the internal temperature of the meat.  The grill was going to handle the smokiness and crispiness of the skin on the chicken.  I brought just the chicken in and placed that on a dish and ran the microwave for about 1 minute.  I checked the chicken with the temperature probe and noted that the microwave had driven the internal temperature up to 170 degrees.  I like my chicken a little more well done so I was shooting for a finished temperature of 180 degrees in the thigh areas of the chicken.  I allowed the chicken to rest in the microwave while I checked the coals in the chimney starter.  Afterward I poured out the fired briquettes onto the lay down coals and positioned them for maximum efficiency and so that they would quickly start the unlit charcoal.  I put the grate back on and allow the charcoal to reach a grilling temperature.  I checked my gauge and notice the coals were now back to 240 degrees.  Keep in mind through this entire process I had not removed my ribs.  In fact the ribs were just about due to be placed into foil for the 2 hour steaming and moisture process.  I knew I would not have enough time to complete that process so I chose to notch that down to 1-1/2 hours.  I wrapped my ribs and put them back on the grill.

The grill temperature was now a steady 240 degrees so both the ribs and the chicken were placed back on the grill.  In addition to the meats I added some very small segments of red oak wood just enough to get some smoke going for the chicken.  After about 40 minutes my desired temperature of 180 degrees was reached for the chicken.  I pulled that off and immediately rested the chicken in the oven.  The ribs had a ways to go so I just left those on.  After about an hours I probed the ribs and noted they were now at about 195 degrees. My target temperature was 200 so I put the lid back on and continued cooking.  After about 20 minutes I received an alert that my target temperature had been reached.  I pulled off the ribs and immediately placed them in the oven as well for resting.

I knew that if I rested the ribs the total 1 hour I would pass my target eating time of 6 pm so after 30 minutes I removed the foil.

Things I noticed following the use of the microwave.  The chicken although perfectly achieving the temperature was not as juicy as if it had completely finished on the grill. The ribs was just a little bit tougher that originally planned.  I think if I had placed the ribs in the foil meat side down I could have alleviated any toughness.  Although the meat would be more wet that some might like but still tasty.

Overall, if you are managing your charcoal grill and start to notice a fluctuation in temperature be mindful not to over adjust your vents.  Move the vents in increments of about 1/4 inch each and wait at least 10 minutes before making additional adjustments.  Prior to the grilling process make sure that the amount of charcoal layered around the grill is evenly spread.  Also, keep an eye on the amount of smoking wood used.  Sometimes wood can create a sort of false positive in the cooking process.  When "on wood" the temperature will rise causing you potential to over adjust the vents downward.  Resist the urge to overcompensate and focus on small increments to manage the temperatures.

Last but not least bring the meats to room temperature before grilling.  This will actually give you a running start when it comes to cooking.  If the meat is cold it will take longer to exchange cold for heat and that time wasted may be the time you needed before you temperatures started to go haywire.

Always use quality materials on the meats during and after the preparation process.  Right now Jake's Famous has some great deals on BBQ Sauce, Dry Rubs, and Table Condiments.  Checkout our site today and use code: 1707200910 for an immediate 10% discount at checkout.

Tuesday, July 3, 2018

Oven Baked BBQ Ribs with Jake's Famous Rib Rub and Roasted Strawberry BBQ Sauce

Roasted Strawberry BBQ Sauce on Ribs

Oven Baked BBQ Ribs with Jake's Rib Rub & BBQ Sauce

Oftentimes we center what we do as a barbecue sauce company around the use of the grill related to bbq items like ribs, chicken, tri-tip, steaks and more.  But because we spend so much time working the grill we sometimes get burned out on the process...first prepping the meat, getting the grill ready, then managing the flame and heat over a 6 hour period.  It can be exasperating especially if you have lots of other things to do.  So we thought about ways that any person could make their favorite fall off the bone ribs without all the "muss and fuss" especially if you're not grilling for some national competition.

If you've ever watched some of those infamous YouTube videos you'll know exactly what I mean.  The long and short of it is, BBQ should be fun, it should be easy and there should be almost NO cleanup involved.  With that in mind we've created, tested and are presenting here for your very own use our Oven Baked BBQ Ribs with Jake's Rib Rub & Homemade Roasted Strawberry BBQ Sauce.  Just the very sound of that Roasted Strawberry BBQ Sauce is mouthwatering, enough to make you run out and get a rack of ribs for grilling.  But before all that happens let's get you properly indoctrinated in the BBQ process.

Maybe it's too hot to stand next to a searing grill or maybe the weather is uncooperative.  No matter since we'll be making the ribs in the oven we can forget about all the outdoor shenanigans.  We've got four things going on with this recipe, first the ribs, the dry rub, the bbq sauce and let's not forget the oven.

On the ribs, you'll want to buy the best ribs you can find.  I would search out the local butcher or your department store meat counter.  Keep in mind if you pick up a packaged set of ribs that are full of reddish liquid then the ribs are a No, No.  That reddish color is the blood drained out of the meat that surrounds the ribs.  You want as much of that liquid as possible to remain within the ribs which will eventually be evaporated and cooked off during the heating process.  If the liquid is out of the ribs before starting it will be very hard to keep the meat juicy.  There are ways to get some moisture back into the meat but believe the process is long and arduous so let's just find the better quality ribs.

Now most likely the ribs will require cleaning, so take a papertowel and peel back the white-gray film that resides on the back of the ribs.  Pull as much of the film off as possible.  Keep in mind it is much easier to remove the film when the meat is closer to room temperature.  Since we're all about short cutting the process we'll teach some tips and tricks to make the process faster and easier.  At this point you want to find some basic yellow mustard, the cheaper the better.  Coat the ribs completely with the mustard then place them in a container or zip type bag.  Store the bag in the fridge while we move on to the next steps.

Direction for building the Roasted Strawberry BBQ Sauce

Now's the perfect time to begin the process of building the roasted strawberry barbecue sauce.  We recommend using Jake's Famous Really Good Mild BBQ Sauce as the base mixture.  Next let's get the strawberries roasted.  First make sure your strawberries have been cleaned of any debris.  Layer a cookie tray with parchment paper.  Follow that by turning your oven to the roasting setting.  Effectively we want to roast the strawberries at about 425 degrees.  Keep in mind we won't be doing this for a very long time but will instead use the oven to kick off the critical part of the process.  Roast the strawberries until the appear caramelized but not burnt.  We want the flavor of the strawberries to concentrate but not carbonize.

Ingredient filled pot with Roasted Strawberry BBQ Sauce

Depending on the number and size of the strawberries we expect them to take about 15 minutes when the oven is operating at optimum levels.  If you are planning on making the ribs right after the blending of the strawberry ingredients leave the oven set to 350 degrees.  The maintained heat setting will be perfect to get the ribs off to a roaring start.

Remove the caramelized strawberries and hold aside.  If using Jake's Really Good Mild BBQ Sauce combine that with the preserves, adobo, balsmic vinegar, soy sauce and cilantro.  All the other spices used in the ingredient listing are already combined within the BBQ Sauce so we won't have to add them twice.  Place the mixture in a pot on the stove and bring the pot to a boil.  Once at boil reduce the heat to simmer and allow the sauce to build in flavor for about 10 minutes.  Remove the warm sauce and all it to cool for about 5 minutes.  Pour the entire mixture into a blender.  If you have an immersion blender then great, but if not a standard blender will do as well.  Blend the ingredient until the sauce is smooth.  Once smooth remove, pour into a jar and place in the fridge.
With the sauce built it's time to get those ribs done.  Let's remove the ribs from the fridge and coat them generously with Jake's Famous Tri Tip, Steak and Rib Rub.  The rub contains copious amounts of herbs and spices and is a natural product which will blend especially well with the final sauce.  Once the meat is coated on all sides place the ribs back in your container and hold on your counter.

Now turn you oven setting to 350 degrees.  Once the temperature is achieved remove the ribs from their container and place on a cooking sheet coated with parchment paper or aluminum foil.  If you have a roasting pan that will work as well, just ensure the bottom is coated with parchment or aluminim to minimize clean up.  Roast the ribs in the pan open faced for about 1-1/2 hours.  Remove the ribs and coat thoroughly with the roasted strawberry bbq sauce.  Wrap the ribs in foil leaving a slight open for steam.  Cook and additional 30 to 45 minutes checking the temperature of the ribs as you go.  At this point we want to have the ribs achieve a minimum temperature of 170 degrees.  We like our ribs done a little more so a good temperature for us is around 190 degrees.

Caramelizing is a nice add for any set of ribs.  To caramelize the ribs turn the oven up to 450 degrees.  Ensure that the foil over the ribs is split open.  The heat will cook and bubble the sauce on the ribs creating the caramelizing effect.  Allow the ribs to cook about 10 minutes.  Check at the 5 minute mark to ensure that the ribs are not burning.  Once done remove the ribs and allow to rest for a minimum of 15 minutes.

After resting pull out a sharp knife and slice the ribs.  Keep in mind sometimes the ribs become so tender they actually fall apart.  But the caramelizing process tends to draw the meat inward toward the bones reducing the chance that they will actually break apart.

Serve the ribs with coleslaw, potato salad, French Fries and more.

Ingredient listing for Roasted Strawberry BBQ Sauce

(if you do not have Jake's Famous Really Good Mild BBQ Sauce)

2 tablespoons Balsamic Vinegar
4 Cups Strawberries
2 tablespoons Soy sauce
1 Chipotle Chili in Adobo, chopped
1 tablespoon Grlic, grated
1 tablespoon Ginger, grated
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons Cilantro, chopped
2 Tablespoon Maple Syrup
1/2 cup Ketchup
2 Tablespoons Strawberry Preserves

Tuesday, June 19, 2018

Jake's Famous Supreme Taco Sauce

Jake's Famous Supreme Tacos

Jake's Famous Authentic Supreme Taco Sauce has remained a staple in tens of thousands of homes over the last 30 years.  Some families have tacos more often than they have hamburgers or even French Fries.  The beauty of Taco Sauce and Tacos is that you can mix it up with different meats along with hard or soft taco shells and lettuce.  Add your favorite vegetable toppings like tomatoes, avocados, cheese or shredded cabbage plus a little Taco Sauce and everything is right with the world.

Some believe that tacos were originally the result of 18th century mining towns that used slips of paper filled with dynamite forced into the crevices of rocks. These slips were called "tacos" and were wrapped around sticks of gunpowder and dynamite. The folds in the papers similarly represent the shape of tacos and the fillings in some locations can be ultimately classified as dynamite like. The first known written references to tacos are listed in the 19th century. That first reference was called tacos de minero or miners tacos.

Taco Sauce was and continues to be a derivation of salsa. The first salsas being made from tomatoes and lime combined with onions and peppers. Over the years hundreds of versions have been created each primarily supporting the particular region in which it was created. Versions like Tex-Mex, and California, or Sonoran all are particular to the state or region they came from. Each focuses on the tomato or pepper, hot or ancho, habanero or jalapeno and even garlic based tacos. No matter the style taco sauce and tacos are the perfect anytime meal.

Jake's began looking at the taco market about 5 years ago really taking time to understand what drives the desire for Taco Sauce.  We tasted everything from salt-less poor tasting to incredibly spicy barely taste able sauce types.  We traveled to New Mexico and Mexico and different places around the US to get a handle on what might be considered an average or everyone "like" Taco Sauce.  Of course depending on where you live in the US that will pretty much drive the heat level of a Taco Sauce.  We found that in the South Western parts of the US the sauces were hotter while in the Central part of the US the sauces were milder.  One thing that did stand out was how unnatural these sauces were.

So Jake's Famous set out to create a Taco Sauce that was smooth in flavor but natural in ingredients.  We'd heard that High Fructose Corn Syrup used in so many products might actually affect individuals with Autism so we wanted make sure we never ever used that in our blends.  But what we did want to do was step up the taste and make a product that almost anyone could use.  Developing our Supreme Taco Sauce meant we would focus on the right balance of California chilies, cumin, paprika, garlic, and onions along with natural white sugar to complement the taste.  After many months we were able to deliver just as promised and exceptional Supreme Taco Sauce wonderful in taste and balanced in safe ingredients.  This is a wonderful Taco Sauce that we use daily whether on Tacos, chicken, steaks, fish and more.  Allow yourself to experience the taste and freshness of Jake's Famous Supreme Taco Sauce today.

Jake's Famous Supreme Taco Sauce with marinated steak recipe. See our video below:

Monday, June 11, 2018

Bourbon Glazed Chicken With Jake's Famous BBQ Rubs and Sauces for Sale

Bourbon Glaze BBQ Rubs and Sauces for Sale

Many of you know that Jake's has been making famous bbq rubs and sauces for sale for more than 15 years now.  We've also been making and collecting world famous recipes which make for some awesome barbecue meals.  One of our favorites is the blending of two great recipes our Bourbon Glaze combined with our BBQ Chicken recipe.  We're going to be using our Jake's Famous bbq rubs and sauces for sale so we'll put in all the appropriate links to help you make this great meal.

Let's get started.  This is where we ask the question, which came first, the chicken or the glaze?  Well it's a good and sometimes great idea to begin the preparation of the chicken, long before the preparation of the glaze.  Then again you might want to make the glaze in advance so that all the flavors mature long before the chicken is done.  No matter, we'll start with the chicken first.

Selecting the best chicken possible is at the root of any good chicken dish.  Ensure that the chicken is fresh with plenty of time on the clock in regards to the spoilage date.  Once selected clean the chicken thoroughly inside and out if using a whole chicken.  We'll be showing you the simplest method for making BBQ chicken so let's make that happen.

The simplest method we know is using an oven.  Yes, we are a BBQ Company and Yes, we love using grills to get this done.  So, we'll tell you all about the oven process first, then we'll follow up with the outdoor grill.

Grab a container or a large plastic bag.  You'll need a bag that will seal tightly if using one.  Otherwise a container with a lid works just fine.  The container and bag must be able to contain the entire chicken segment(s) you intend to BBQ.  Coat the chicken with BBQ rubs and sauces for sale in the container.  I would suggest using Jake's Famous Really Good Mild BBQ Sauce primarily because the sauce contains a nice level of marinating ingredients like vinegar, garlic, molasses and spices all combined to complement the marinating process.  Once the BBQ Sauce has been applied it's a good idea to allow the chicken to rest in the sauce for at least an hour or two.  I think it's a really good idea to turn the chicken about 1/2 way through the marinating process.  Turning will ensure that the chicken is coated on both sides.

One thing I might add is that the marinating process is the same for both the Oven method and the BBQ Grill method.

Following the marinating process remove the chicken and discard the marinade.  Set you oven to 350 degrees.  Ensure that the chicken is placed in a roasting pan or in a container that can be used in the oven.  Bake/roast the chicken for a minimum of 1 hour.  Check the temperature of the chicken after the hour.  The chicken should be at a minimum of l70 degrees.  After the temperature is reached allow the chicken to rest for at least 20 minutes.  During the baking/resting process you can gather the ingredients to make your famous Jake's Bourbon Glaze.  We love this recipe and the results it yields, so go ahead and get started.  But first let's consider what's needed if we decided to use our BBQ Grill as opposed to the oven.

For the BBQ Grill layout your charcoal to ensure that all the edges are touching.  Layout approximate 1/3 of the bag of charcoal as it will take some time to grill the chicken.  Once the charcoal is laid out use a chimney starter or use some basic newspaper to get the charcoals started.  When started allow the charcoal to cook until all of the charcoal is now lit.  If using a method such as Snake or Double Snake then you'll start the front end of the charcoal such that they will cook in a domino effect following from one set of briquette to the next.  At a minimum we want the temperature to be around 300 degrees.  Once the temperature has peaked remove the chicken from the marinade and place on the grill.  We will be indirectly roasting the chicken so let's place it about midways away from the main heat of the grill.  Also, now might be a good time to consider adding some wood for wood smoke.  Consider using hickory or red oak wood for a really nice wood smoke flavor.

Allow the chicken to grill for about 2 hours minimum.  Keep in mind that chicken takes a long time to properly grill.  So, a good 2 hours of grilling is reasonable.

Check the temperature of the chicken in the thigh area if grilling or baking/roasting a whole chicken.  If using chicken segments such as breast or thigh pieces you will also check to ensure that the pieces reach at least 170 degrees before removing and resting.

Once properly baked/grilled remove the chicken and place in a container.  Allow the chicken to rest for a minimum of 20 minutes.  Now comes time to make the glaze.

Bourbon Glaze on BBQ

The Bourbon BBQ Glaze recipe is perfect for chicken, fish or steaks.  It's relatively easy to make but does require a number of ingredients.  Best bets are to print out the listing then make sure you have all the items before beginning the process of making the glaze.  Items like Jake's Famous Maple Bourbon BBQ Sauce and Jake's Famous Ketchup can be ordered during the week and take an average 2 days to arrive on a normal schedule.  Also, even though the glaze uses our signature Maple Bourbon BBQ Sauce keep in mind that the Bourbon used in the sauce is actually non-alcoholic Natural Bourbon and Maple flavors.

Glaze Ingredients:
1/4 Cup Jake's Famous Maple Bourbon BBQ Sauce
1/4 Cup Butter
2 Medium Onions, minced
2/3 Cup Jake's Famous Ball Park Ketchup
1/2 Cup Apple Cider Vinegar
1/2 Cup Fresh Orange Juice
1/2 Cup Maple Syrup
1/3 Cup Dark Un-Sulphured Molasses
2 Tablespoons Worcestershire Sauce
1/2 Teaspoon Freshly Ground Black Pepper
1/2 Teaspoon Salt

Optional Items:
In place of Jake's Maple Bourbon BBQ Sauce you can use 3/4 C Bourbon (**Inexpensive is fine and optional, you can substitute something else with similar flavoring if desired)

1. In a large saucepan melt the butter with the oil over medium heat.
2. Add the 2 Medium Onions Minced, sauté for 5 minutes or until Onions turn golden in color.
3. Add remaining ingredients into the sauce pan; reduce heat to low and cook until mixture thickens about 30 minutes stirring frequently.

Bourbon Glaze BBQ Rubs and Sauces for Sale on Ribs

When the glaze reaches your desired thickness you can let the ingredients cool for 5 minutes then spoon directly on your meat. For thicker glaze just continue reducing ingredients for an additional 15 to 20 minutes.

One of the great things about the glaze is that after your initial use you can store it in a container for a week or two in the fridge.  The glaze reheats easily and you can add additional glaze to the existing amount when your stock runs low.

Use our bbq rubs and sauces for sale to make the bourbon glaze on chicken, fish, ribs, steaks, turkey, lamb and more.  This is a wonderful glaze and when combined with nicely roasted chicken is an awesome taste.

Enjoy the process and enjoy the Glaze.


Tuesday, May 29, 2018

What makes a Dry Rub good or great for smoking?

First let's start with what exactly is as we consider what makes a dry rub good for smoking?  A Dry Rub Defined: a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor. The dry rub also creates a crust on the surface of food that is grilled or broiled. So, when we say what makes it good? That can be somewhat subjective since each of us has a different level of sensation especially where our palates are concerned. But what we know is that each of us technically can discern the difference between sugar, salts, spices, and herbs. And so when we say that a dry rub is "good". What we are in fact complimenting is the expression of those salts or peppers on our palate.

The most basic of dry rubs is the use of salt and pepper.  The dictionary defines salt as a savory component that is a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food.  Whereas pepper is defined as being pungent, hot-tasting powder or granules prepared from dried and ground peppercorns, commonly used also to spice food or is reserved as a condiment for the purposes of adding flavor.  Each of these elements serves their individual needs however, when added to foods they present themselves and additionally heighten the flavors of that item they are added to.

In the case of dry rubs we focus on the big four, salts and peppers that are combined with additional sugary, and spice laden elements to create flavor as the dry rub is tasted on the palate.

But in basic terms a good dry rub is one that takes advantage of the very nature of each of these elements presenting them in balance drawing out the natural flavor of the meat.  Much like a musical composition a good dry rub has levels of flavor built into it.  And much like wine the dry rubs first notes can be determined on the palate first with its individual saltiness, followed by an herb note and complimented with sugars either white or brown and finally a pepper laden note.  A good dry rub takes advantage of the science afforded it and seeks to draw out the best flavors of the meat it is presented on.  But dry rubs alone are not enough to improve the flavor of the meat.  First one must start with a reasonable cut that is properly trimmed and prepared.

When it comes to smoking meats and the use of dry rubs we look to the big four to take their place.  Smoking in itself is a science but when combined with salts, peppers, sugars, and spices takes on "a whole nother level".  The critical elements are ensuring that the dry rub doesn't conflict with the desired end result of the seasoning blend.  A dry rub that is heavily laden in sugar might not be the right fit for wood smoke that is strong in ash or black walnut.  The fact that the wood may impart a bitter taste to the food is enough to reconsider the type of wood used.  Better woods for sugary laden dry rubs might be cherry or apricot that adds a mild almost hickory note that goes well with poultry and pork.

Dry rubs that are laden in salts and herbs may well benefit from smoking woods like Apple, Almond and Citrus varieties.  One wood type that gets very little air time is Grapevine.  I've used grapevines a number of times and the smoke that is derived from the bark is almost sweet in flavor aromatic with hints of sweet grapes.  A truly awesome wonder wood type for smoking.

But back to our primary topic: What makes a Dry Rub good or great for smoking?  The end result is the trigger for finding the right type of wood.  Whether you're focus is to smoke steaks, ribs or chops each has its own brand or type of wood that favors smoking.  For Steaks it's important to impart an almost earthiness to the meat much like that which is delivered when using Hickory or Red Oak.  For ribs one wants to truly taste the pork goodness and only woods like Almond, Peach, Plum, Apple and Red Oak deliver that rich smokiness that matches the sugars, salts, herbs and spices of the dry rub.

When properly paired with wood smoke a dry rub can impart a sense of luxury and extravagance to the meat.  We've paired our best dry rubs with some key wood types to help you in your decision making.  See our listing below as a guide.

Tri Tip Steak and Rib Rub  (Almond, Red Oak, Cherry, Peach, Plum, Maple)

Santa Barbara Rub (Alder, Apricot, Grapevine, Mesquite, Orange, Pecan)

San Ysidro Rub (Red Oak, Almond, Peach, Grapevine, Mesquite, Pecan, Pear)

Santa Maria Dry Rub (Almond, Peach, Red Oak, Mesquite, Hickory, Lemon)

Memphis Blues Dry Rub (Almond, Peach, Grapevine, Hickory, Cherry, Maple, Grapefruit)

California Chipotle Dry Rub (Peach, Plum, Cherry, Apple, Grapevine, Red Oak, Almond)

California Chicken Dry Rub (Almond, Red Oak, Mesquite, Cherry, Apple, Grapevine, Maple, Mulberry)

Of course these dry rubs are designed to impart just the right amount of flavor at just the right time. But the real test is in the results you will receive.

Last but not least is the mental imagery that one receives when you try out your very favorite dry rub.  I often tell people that barbecue is about memory and a form of that muscle memory for the palate and the brain.  Most people will gravitate to experiences they had when they were young children especially where barbecue is concerned.  Each of us is trying to bring back our most favorite experience and that absolutely awesome, burger, steak, ribs, chops or whatever that item might be.  We at Jake's Famous understand that mental focus and our products are designed with that key element in mind.  We are constantly working to get your mind and thoughts back to happier experiences be it without Famous barbecue sauces, our amazing dry rubs or our award winning condiments.

The real key to what makes a dry rub good or great is the memory it holds for the user.  We believe that you will enjoy making memories with each and every one of our products.

Happy Barbecuing,

Jake's Famous Foods

Wednesday, May 23, 2018

The 1 Minute BBQ Chef, How to create a BBQ Sauce in 1 Minute

We spend a lot of time making barbecue.  We also spend a lot of time making bbq sauce, dry rubs and great condiments.  And even though we are famous for our sauces and seasonings a lot of people have not heard of us.  Which can and does work in our favor because once they find out what our products are we tend to collect a following of those folks.

But beyond that I thought about someone who might just step into their home and have this great piece of chicken and a barbecue grill or oven but no sauce on hand to get that chicken done.  So, let's fix that by teaching you one of quickest bbq sauce recipes I know.  The first thing to do is assemble all of the ingredients so that they are right in front of you. You may choose to go out and collect some additional spices or maybe tomato sauce.  Either way once you have all of the ingredients in front of you the actual blending should take no more than 1 minute.  Let's get started.

First, what do we know about bbq sauce?  We know that better than 70% of the bbq sauces that exist start with 4 or 5 common elements.  So, most sauces start with things like acids in the form of tomatoes, paste or purees. Vinegar's are introduced in the form of Apple Cider or Red or White Wine. Peppers play a big part in the form of coarse black or ground white along with Salts in the form of Kosher, table or sea salt. Mustard's either in yellow or stone ground versions and Spices such as cumin, oregano, paprika, turmeric or other all have their role to play in making our sauce flavorful. 

Say you have these ingredients at home but here's the key and I might add the critical part of this is knowing the proportions of these ingredients to mix.  Well I like to start with the biggest item at the top then work my way down to the smallest.  Since most bbq sauces are tomato based we'll start with at least 60% of the base in the form of tomato sauce or tomato puree.  Followed by liquids let's add some additional liquid to the mix to keep the sauce thin.  So, we'll add at least 10% water or lemon juice.

For my mix I'll be using water but I just wanted to give you an option with the lemon juice as a flavoring. Followed by the sugars such as molasses, brown sugar or some form of syrup.  Let's focus in on 10% for the sugar related items.  So far that brings us to 80%.  So next we'll look to Vinegar's as they aid in the marination process.  We'll add 5% in the form of Apple Cider Vinegar. Following that we'll focus on Salts, this is critical because we don't want the result to be too salty or too spicy.  But we do want to taste more salt than pepper unless you're really into pepper.  So, we'll add in 5% salt in the form of Kosher salt.  If you have table salt you'll want to cut that amount in 1/2 as table salt or the sodium level of table salt is about twice that of Kosher salt.  After the salt we'll focus on peppers, let's add about 3% in the form of coarse ground black pepper.  We want some bite but not too much so 3% should be right on the money.  And last but not least spices.  Up to now we have sort of a briny sweet liquid with a heavy base of tomatoes and some sweetness that comes through from the sugars.  So let's get some spices into the mix by adding in 3% paprika for smokiness and flavor along with a 1% mix of oregano.  And while we're at it we'll add a savory palate expanding note by adding 1% onion powder and 1% garlic powder, 1% olive oil.  Now I might add a subtle substitution is possible here.  If you want your sauce to come out somewhat smoky in flavor you can trade 1% of the paprika for 1% of liquid smoke.  The smoke will round out the flavor and give you that nose tickling note that most people expect when they taste barbecue sauce.

The total percentages add to 100%.  With everything in the bowl let's go ahead and mix that.  Take a separate teaspoon and take a quick taste.  If you like it more spicy, increase the pepper, more salty then move up the salt mix, sweeter or more tomatoes then you know what to do.

Take the mix and put into a small pot and cook until it comes to a boil.  Turn off the heat stirring continually then allow the mixture to mature for about 5 minutes.  Once matured you can use it right away.

So let's recap with the 1 minute formula.  Let's say I want to make a jar of the sauce so we'll use this 10 ingredient 1 minute formula.

8 Ounces tomatoes sauce or puree
1/4 cup Molasses or brown sugar
1/4 Cup Water
1/4 Cup Apple Cider Vinegar
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
1/2 Teaspoon Oregano
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Olive Oil

Optional: Liquid smoke

After boiling allow the blend to mature for about 5 minutes then baste on your favorite chicken while on the grill.  Or marinate the chicken in the sauce as you prepare the grill.

This blend takes about 1 minute to put together and about 5 minutes to come to boil.  As you complete and test the sauce you'll be able to adjust the recipe as needed.  But this is the quickest 1 minute barbecue sauce formula around.


Jake's Famous Foods

Tuesday, May 22, 2018

Sweet and Spicy Barbecue Sauce and Sriracha Meatball Marinade

Sweet and Spicy Barbecue Sauce and Sriracha Meatball Marinade

We've performed literally hundreds of demonstrations for our products over the years.  We've always tried to have some form of sampling meat similar to products that are often shared at Costco or Sam's Clubs.  We've tried Chicken, Fish, Pulled Pork, Turkey slices, chips, bread and pretty much every other form of textured product we can get our hands on.  But the product that seemed to drive our customers crazy into a buying frenzy was something we discovered quite by accident.

We are the makers of some pretty awesome Buffalo Wing Sauce, and Barbecue Sauce along with some outstanding award-winning Ketchup and Sriracha Ketchup.  We were using our standard Crockpot with our pretty much average turkey meatballs.  We use turkey meatballs because they are pretty much neutral when it comes to taste.  In addition, turkey meatballs then to absorb pretty much whatever we can throw at them in terms of sauces.  After about 45 minutes of submersion, they will pretty much taste on a one to one basis just like the sauce they were marinated within.  So for this latest recipe, we decided to combine two different sauces together.  We took our altogether favorite Really Good Mild Barbecue Sauce and our Sriracha Ketchup and blended those two together to get this amazingly sweet and spicy ketchup and barbecue sauce combination.

We tested different portion sizes and blend levels to work out just the right ratio of sweet to heat and now we think we've got it.  By blending 1 bottle of Jake's Famous Really Good Mild BBQ Sauce to 1/2 bottle of Jake's Famous Sriracha Ketchup you're sure to get just the right amount of creamy, spicy sauce combined and absorbed into a 24 unit bag of Turkey meatballs.  Cut the meatballs in half to help them absorb the sauces even better.  Also, smaller meatballs are easier to chew especially for the little ones.

A word about Jake's Famous Sriracha Ketchup.  This ketchup is a blend of Jake's natural Ball Park Ketchup built on a firm foundation of juicy sun-ripened tomatoes, natural cane sugar, Kosher salt, vinegar, and spices.  That natural ketchup is combined with a natural blend of Sriracha hot chili sauce.

Now we know that there are a lot of meatballs out there but we've found it best to use the standard turkey and not the Italian or seasoned versions.  Each version although great alone will not absorb the sauces in the right way or produce the perfect level of taste.  Stick to the standard and you'll have your guests cheering when all is said and done.  Here's how blending recipe:

Sweet and Spicy Meatballs

1 Bottle Jake's Famous Really Good Mild Barbecue Sauce
1/2 Bottle Jake's Famous Sriracha Ketchup
1 Bag (24) Turkey Meatballs
1 Crockpot


1. Turn the Crockpot on to High for 5 minutes. Add the Really Good Mild Barbecue Sauce and the Sriracha Ketchup and let rest for 20 minutes as the temperature rises in the pot.

2. While the pot is rising in temperature thaw the meatballs and cut in half.

3. After 25 minutes place the meatballs in the Crockpot.  Allow the meatballs to marinate in the Crockpot for at least 30 minutes.  The longer the marinating process the more complete the taste.

4. Note: Cooking the meatballs for longer than two hours in the pot will have a tendency to toughen the meatballs.  So, keep the marinating time to at least 30 minutes and no longer than 2 hours.

Time: 55 minutes

Recipe Serving Ideas: Serve with Chips or with vegetables and mashed potatoes.  For an even more unique taste add 1/4 teaspoon of grated orange zest over the meatballs while on the serving plate.

Friday, May 4, 2018

SEND JAKE'S FAMOUS Barbecue Sauces, Dry Rubs and Condiments


Jake's Famous Good Mild BBQ Sauce
At Jake’s Famous Foods we make barbecue sauce, but not just any barbecue sauce.  We make the natural stuff, the stuff that doesn't have any wild chemical names or strange additives.  We make the bbq stuff that's not only good looking but good for you.  We've spent the last 15 years working on ways to improve the taste and flavor of barbecue.  We know this may sound like tooting our own horn but how else would the average person know that we create these exceptional products unless we tell them.  In the world of barbecue there's stuff you make at home, stuff you make and sell at the store, stuff you make at competitions, and stuff that everyone has heard about.  We've moved into the buy at the store and the everyone has heard about category thanks to some focused partners who believe in bringing the very best products to their customers.

Our business started on the central coast of California a whole world away from the plush spots commonly known for barbecue like Dallas, Austin, Lexington, Kansas City, Memphis and more.  But just the same we who are descendants of parents from Arkansas spent time on the road delving deep into the world of barbecue.  On the road, we've had fried gator, fried duck, fried deer and just about every other concoction that has ever be fried.  But when it came to barbecue we paid extra special time to some of the dingiest looking sheds with the world's greatest barbecue in places like Kissimmee, and Tuscaloosa, Durham and Lawrence all with an eye toward finding just the right taste of barbecue from that region.  Well we did so and we brought home our inspired recipes and blend them into every bottle and jar of our barbecue sauces, dry rub seasonings, and award-winning condiments. 

So when we say "Send Jake's Famous Barbecue Sauces, Dry Rubs and Condiments" what we're really saying is send over 50 years of experience in creating bbq sauces that envelope the appetite as well as the meat.  Send 50 years of memories all rolled into the essence of liquid sauces that every guest can enjoy.  And send to your friends and family the very best that we have to offer in the form of our sauces, seasonings, and condiments. 

We've learned some new and exciting things over the last 15 years each of which has been translated into improving the flavors of our barbecue sauce.  Our sauces have become more natural, more flavorful, more versatile with hundreds of formulated recipes that anyone can use.  And our sauces have become friendlier, easier and more convenient to order.  Gone are the days of telephone customer service and in are the days of fast, quick and efficient ordering bbq sauce online. 

One of the key things we learned from our customers is that you want more choices.  You want better offerings that are not only value-focused but product mix focused on that you want to see more sauce and dry rub packages.  And you want to see more dry rub package multiples.  Along with the Specials you want to have more recipes that are easier to read and use.  When you order bbq sauce online you want to get right to the business of getting the products you want.  You don't want a lot of alternate material that might affect the order.  Along with the mix when you order bbq sauce online you want to know that it will deliver in a timely method and won't be stuck in some transit system or warehouse.

We've heard our customer and now to order bbq sauce online we access our website, go to the key areas of interest then select the products you want. We've given you the option of making with order with or without your email information. In the long run it is better to provide the information as order information and receipts are passed through the email. As fate does happen sometimes an order can get lost or data packet incorrectly delivered within email. And for a critical item like bbq sauce, we would not want to see you disappointed. After the order process, walk through the shipping information making all necessary selections. Once completed finalize your personal information and cover the payment area. And for reading this post we're going to give you our active 10% discount code 1707200910. Use this code to secure that discount when you order bbq sauce online and when you check out of the website. Once triggered the discount is applied and the order processed. It's just that easy to order bbq sauce online with Jake's Famous Foods.

We built a number of products that are focused on smooth, rich flavors and high-quality taste. We've prepared mild, medium and hot barbecue sauces along with our more direct blends of maple, bourbon, and habanero. We knew that our customers would want sauces that are savory with hints of sweetness and balanced flavors but all in all they wanted a sauce that was tasty. We decided we’d create a product that was not only savory and subtle with hints of sweetness but one that was natural and good for you as well. Too often we hear talk about the carbohydrates and the sodium content of products but what does that really mean to the average barbecue eater that might at best have bbq 3 times a year during the summer months. No matter we set out to take the worry out of our bbq sauce and not only made it natural but also made it gluten free. Now everyone can have the taste of barbecue anytime they want to without the concern related to gluten or the bloated feeling that comes from corn syrup.

We named our first bbq Jake’s Righteous Original Mild and later deemed it Southern style based on its characteristic use of molasses. Today based on the volume of comments we receive we call it Jake’s Famous Really Good Mild BBQ Sauce. It is a welcomed addition to our balance of natural bbq rubs and sauces for sale.

So you see Sending Jake's Famous BBQ Sauces, Dry Rubs and Condiments is easier than ever.  Below we’ve listed our key natural barbecue sauces that you can send online. These all represent the best of our barbecue sauces for sale.

Really Good Mild Barbecue Sauce

Really Nice Medium Hot Barbecue Sauce

Really Hot Barbecue Sauce

Maple Bourbon Barbecue Sauce

Memphis Blues Barbecue Sauce

Texas Style Inspired Barbecue Sauce

Our finest bbq sauces for sale are available when you order bbq sauce online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale today.

Now that you've received the best barbecue sauce, how do you use it?  We'll easily, we've added a great recipe for Barbecue Chicken Breasts that's can be used with any of our sauces.  The process is simple and uses 99% of the items you probably already have on hand.  Try either of these unique recipes to create an awesome barbecue.

Barbecue Chicken Breasts
  • 1/4 Cup Cilantro - Chopped
  • 1/4 Cup Green Onion - Chopped
  • 2 T Ginger - minced
  • 1/4 Cup Orange Juice
  • 1/4 Cup Oyster Sauce
  • 1/4 Cup Rice Wine
  • 2 T Honey
  • 2 T Sesame Oil
  • 2 T Chili Sauce
  • 1 Cup Jake's Original Barbecue Sauce

Chicken and Mushrooms
  • 4 Chicken breasts - Whole with Skin,
  • 1/ Pound Mushrooms - Shiitake or Portabello
  • 12 Tortillas - Corn or Wheat
  • 1/4 Cup Hoi Sin Sauce

Combine all barbecue sauce ingredients in a bowl and stir well. Marinate chicken in half of the sauce for at least 15 minutes but not longer than 2 hours. Clean mushrooms. Grill Chicken (skin side down) over medium heat for 6 minutes. Brush with marinade, turn and grill the other side for another 6 minutes or until centers are no longer pink. Cut into strips. Meanwhile, brush the mushrooms with the reserved marinade and grill until they soften, about 3 minutes per side. If using Portabello mushrooms, cut into strips.

Serve warmed tortillas, or Chinese wrappers, chicken, mushrooms and Hoi Sin Sauce for guests to assemble.

Interested in more Grilling options? Try Jake's Famous California Chicken Rub.

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