Friday, October 19, 2018

Smoked Peach Sweet Potato Cobbler Recipe Jake's Famous Foods


Over the past few months we've been working on lots of recipes and the creation of some new sauces and seasonings.  In that time we've focused on the making of fantastic meals like "Brisket for One", "Marinade Pour Cote de Porc", "Bourbon Glazed Pork Ribs", and more.  One thing we did not spend much time on was the creation of desserts and appetizers for the beginning and end of the meal.  But today that changes a bit in that we will be creating a completely new dessert.  This dessert takes into account the classic combinations of a Southern favorite "Peach Cobbler" and combines that with another Southern favorite "Sweet Potatoes".  The recipe is fairly simple and easy to make and when done right using your barbecue smoker the end results are phenomenal.  So, spend some time with us as we walk through the steps then go out and make your own creation.  Let all your friends know that your grill can do more than make ribs and chicken.

Let's get started with the Smoked Peach Sweet Potato Cobbler recipe.

First, it's a good idea to collect all the ingredients necessary to make the cobbler.  Here's the ingredient listing below:

Peach - Sweet Potato Preparation
- 4-5 Medium to Large Peaches
- 2-3 Small to Medium Sweet Potatoes
- 1/4 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon Ground
- 1 Cup Sugar

Topping Mix
- 2 Cups All Purpose Flour
- 1-1/2 Cups Sugar
- 1/2 Cup Brown Sugar
- 2 Eggs
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Melted Butter

Barbecue Grill
- Apple Wood Chunks
- Charcoal Briquettes

After the Sweet Potatoes and Peaches are washed use a fork to poke holes into the Sweet Potatoes. The holes will allow the steam to escape and will aid in cooking the sweet potatoes more evenly and faster.  Preheat your oven to 350 degrees.  Place the Sweet Potatoes on foil or in a container and let bake for 30 minutes.  We use foil because if you cook the sweet potatoes too long the innards will begin to pour out onto the oven. It's probably a good idea to keep the oven on for a short period as we will be using it later in the process to warm the cast iron pan.

Remove the skin from the Peaches.  Slice the Peaches into multiple slices about 1/4 inch thick.  After the Sweet Potatoes have baked remove the skin and slice into 1/4 inch segments similar to the Peaches.  Combine the Peaches and the Sweet Potatoes in a large bowl.  Add the Nutmeg, Cinnamon and Sugar spreading evenly over the Peach Sweet Potato combination.  Toss the mixture to ensure everything is coated then cover with a paper towel and allow the mixture to rest for 45 minutes on the counter or in your refrigerator.  The Peaches will begin to sweat their liquids into the boil which is exactly what we want.

To make the Cobbler crust we will combine the Flour, Sugar, Eggs, Baking Powder and Salt to create a first level crumbly crust.  After the ingredients are thoroughly mixed you can decide if you want to pour in the melted butter on now or pour in after the cast iron pan has been warmed.

Next preheat your oven to 350 degrees if you haven't done so already.  Collect your cast iron pan and place in your stove at 350 degrees for 10 minutes.  This will allow the pan to retain heat and reduce the transition from cold to warm when the pan is placed on your grill.

While your pan is warming start your barbecue grill. A charcoal grill will take about 25 minutes to get to a managed temperature of 350 degrees so you may have to start the grill earlier than using the cast iron pan warming as a guide.  Add about 2 Ounces of Apple Wood chunks to the charcoal to create the wood smoke.

Once your grill reaches 350 degrees and the cast iron pan has reached temperature remove the pan from the oven.  Remove the paper towel from the Peach Sweet Potato mixture and add into the pan including the resulting liquid.  Spread the mix evenly across the pan.

With the mixture in the pan pour over the Cobbler Topping until it evenly covers the entire surface of the fruit and potato mixture.  Make sure to cover all the fruit and sweet potatoes.

With the mixture covered pour over the melted butter as evenly as possible across the entire surface of the Cobbler Topping.

Place the cast iron pan on the barbecue grill in an indirect fashion so that the heat is not directly under the pan.  Allow the pan to cook within the grill with the lid closed for 1 hour.  At about 45 minutes into the cooking cycle take a quick look to see that the crust is cooking evenly.  Add the amount of time that the lid was off to the overall cook time and return the lid to the grill. 

After about 1 hour the crust should be golden if not slightly brown from the wood smoke. Remove the cobbler and let rest for 15 minutes minimum as the pan will be very hot.

Serve the Cobbler with Vanilla Bean Ice Cream or similar.

Regarding the Cobbler mixture you can also add the melted butter to the mixture as I did in the video.  Note the mixture will clump more and will need to be spread out across the fruit and potato mixture.  Also if you like your Cobbler to be more smoky just add another 1 to 2 ounces of Apple Wood chunks.  Manage your heat levels by adjusting the top and bottom vents on your grill.

This is an awesome dessert and I would recommend making with both the Sweet Potatoes and the Peaches or if you like you can just make it as a Peach or Apple Cobbler with just the fruit and no Sweet Potatoes.  Either way you can have this wonderful dessert with some modest preparation within 1-1/2 to 2 hours.

I've added our Smoked Sweet Peach and Sweet Potato video for your review.  Please enjoy and send any comments you might have to my attention.  I hope you try this dessert in any form that you feel works best for you.















Saturday, September 15, 2018

How Much Smoke Is Enough...BBQ Wood Smoke That Is?

We at Jake's Famous Foods have been making and managing Barbecues for the last 17 years and before that we were making barbecues when we were just knee high to a hound dog.....or at least that's how I've heard it said.  All total we've been making barbecues for some 40 plus years now.  One of the things people ask me most when they're not asking about managing the vents on the barbecue grill is about wood smoke.  It doesn't seem like that much of a topic but in actuality wood smoke and the use of wood in smoking is HUGE!

We could easily spend time on the type of wood and where the wood comes from or what's best for each type of grill.  Instead we're going to take time in this post to go over the amounts used and when the quantity of wood is too much.

In a nutshell the amount of wood used in a charcoal barbecue should be no more than 5 Ounces.  Most people perk up when you say a specific amount...why?  They say that because they've been told that the more wood you use the better.  They've also been told that soaking wood creates more smoke and is the best option when barbecuing.

People I think get concerned when they see food shows with famous notables literally tossing cords of wood into long lengths of barbecue grills.  On some of the shows they light off the wood using torches and flame throwers and that sets the mind to wandering...if a little wood is good why not a lot?  We'll answer the question of quantity along with questions on all the other aspects of wood right here.

First off wood is the culmination of growth in layers and that growth creates soft areas as well as hard areas that stand the test of time against stresses like storms or rain or harsh temperatures.  Although we tend to think of wood as hard, wood as defined by Webster's really is a porous and fibrous structural tissue found in the stems and roots of trees and other wood based plants.  It is organic and a natural composite of cellulose fibers that are strong is tension and embedded between lignin that resists compression.  The laymen's term for lignin is the stuff that acts like glue basically called the polymers or structure to hold the tissues together.  Compression is simply the squeezing forces that are applied either by external winds, soil compaction or other factors.

The type of wood is determined primarily by location and the seed source and fuel used to grow the seeds into mature trees.  Meaning you might be hard pressed to find palm trees in the hills of West Virginia or in the Mojave desert.  But those same trees can be transplanted into those locations.  Although their resulting seed releases is not enough to overcome the seedlings that have been blooming in those regions for hundreds and thousands of years and thus their introduction would take a significant amount of time to be considered a long term viable source of wood fiber.

But more on the art of and use of wood in barbecues.  In the case of Charcoal barbecue grills let's consider the amount of surface area, the type of meat used and the length of the charcoal burn.  First let's spend time on the size of the grill not so much the shape of the grill.  We'll start by using the calculations for an 18 inch grill.  We'll also assume that the grill is equidistant on each dimension meaning that the grill is 18 inches wide by 18 inches tall by 18 inches deep.  This yields a cubic dimension totaling 5832 cubic inches or more likely 3.375 cubic feet.  Considering that we are recommending using 5 Ounces of smoking wood over the 3.375 cubic feet then we could assume that for each grill of larger or smaller size the best wood level would be equal to 1.481 Ounces of wood per cubic foot of volume.  A smaller 12 inch grill technically classified as 1 cubic foot of volume would then use 1.481 Ounces of wood.  A simple way to determine how much wood you would need without a scale is to consider filling the palm of your hand and if your figures when folded actually touch the thick portion of your palm then the material inside your palm approximately measures 1 Ounce.


Now that we've figured out how much wood we need how do we know when we've used too much?  There are two ways you can figure out if you've used too much, 1 by following the recommendations of those who've used literally hundreds of pounds of wood or by using the wood yourself on your next barbecue.  An even simpler way to figure out how much wood you need is to consider the type of meat and the weight of that meat.

By weight a 24 pound turkey may take more wood smoke than a 1 pound fish.  Similarly a 3 pound set of ribs may take more wood smoke than a chicken thigh.  If that's the case then how do you determine how much smoke is appropriate per type or weight of meat?

In the case of Chicken we typically use the full application of the 5 Ounce wood amount.  We do so because we want the tissues of the meat to fully absorb the wafting smoke over the course of the cooking cycle.  As a note I often tell folks that it's best to layer the smoke chips so that they give off their smoke in the first third to one half of the cooking cycle.  We do that because as the skin of the chicken for example tightens and dries the absorption of the smoke layer decreases and in fact one is actually layering smoke on the skin of the meat as opposed to the meat tissue.

The smoke ring is the culmination of the smoke concentration and is characterized by the red to auburn ring that permeates the first 1/16 to 1/4 inch of the meat.  When the meat is chewed the concentration of the wood smoke layer along with the newly cooked meat is combined to produce a sensational flavor level heightened by the type of wood smoke applied.

In cases where the meat is denser and more fibrous the application of wood smoke is desired to change the overall flavor of the meat from it's more natural taste to a mix that complements the meat with the addition of wood smoke.  Example, brisket smoking combines the application of wood smoke over a very long period of time up to 14 hours.  The meat is thick and thus the longer cooking period to break down the fat collagen and muscle tissue.  During the breakdown process the wood smoke is absorbed into the top layers of the meat.

Brisket much like any other meat can be cooked too long and smoked too long.  Friends have commented about their long labors to achieve the perfect brisket.  These same friends have started their brisket cycles well into the "wee-hours" of the night in their attempts to cook their brisket for 14-18 hours thinking that the more time the brisket spends on the grill under smoke, the more the brisket will finish out in the form of room temperature butter or at least that soft is the general idea.

Unfortunately, all too often they've found that their desire to achieve the perfect meat ended up in a expensive, wasted mess.  The meat finished in an almost black color and was much too dry, and too smoky with a very distinct bitter taste.  And when they perform their postmortem they discovered some basic facts.  Effectively they learned that less is more both in time and in seasonings as well as smoke.  When they cut their cooking cycle to 12 hours and their smoke amount to 5 Ounces as well as reduced their cooking flame to 250 degrees the resulting meat was tender with an almost buttery textured layer with just the right complement of smoke.



And at the cost of brisket today they've now learned some valuable lessons about heat management along with simplest lesson about smoking woods.  They've now moved on to applications that involve differing types of woods almond, alder, pecan, oak, hickory and other types to create just the right flavors along with their mastery of the meat.

Timing the wood smoke release is as important as the amount of wood smoke that one uses.  We mentioned about changes in the meat as heat is applied.  Therefore it is important that the wood smoke flavor be applied during the formative transition stages of the meat when the meat is capable of absorbing the flavors deep within.  I suggest placing the wood chips within the first 1/3 of the cooking cycle.  I do this because maximum wood flavor can be applied at that time.  The remainder of the cooking cycle is simply a roasting process to finish the meat.

Oftentimes we will prepare our charcoals in the Snake Method format which is to say that two to three charcoal briquettes are continuously layered around the bottom ring of the grill.  After the layering of briquettes wood chips and thinly spread along the top of the briquettes.  As I get near the end of the wood chips I leave a small gap of about two inches for the placement of the remaining chips.  I leave the gap so as to allow the main ring of wood smoke to reach its full cycle on the grill as it is applied.  After 10 to 20 minutes of grilling or roasting a final layer of wood smoke is applied.  This final period of smoke can last up to 20 minutes and acts as a sort of seal in the process.  The results are always wonderful when done this way.

Let's consider the role that wood plays in the creation of color on meats.  For example the golden to dark brown color of a whole chicken when wood smoke is used.  Wood smoke can range from bluish to black and much like clean burning logs the most desirable of wood smoke is almost bluish and is recommended for long cooking cycles for meats like brisket.

The color of the smoke is most determined by the release of particles in the wood and the reflection that is achieved that we view.  Therefore if you are colorblind then it might be hard to discern the differences in smoke color.  Your best best is in determining the amount of smoke leaving the grill over time.  Some precautionary notes during the wood smoke process is the noticing of black or very gray smoke.  These colors occur when fire is starved of oxygen and the result is bitter tasty almost soot laden foods.  Wood goes through a series of stages during the burning process until it reaches the stage known as the burning bush combustion.  The burning bush means that the wood smolders and produces an even white to pale white smoke.  To drive that smoke closer to the preferred bluish color we'll need to pay special attention to the amount of oxygen in the grill.  Ensure that your bottom vents are wide open for maximum draw and flow of air.  Afterward the top vents are then focused on for temperature management.

Let's summarize.  We know that wood smoke is important to meats in barbecue especially toward the importation of flavors to meats.  We also know that there are a series of components that need to be managed to allow for even delivery of the smoke.  Namely, one must manage heat, time, fuel source, wood type and the amount of wood material to achieve the perfect smoke.  We believe that one can achieve the perfect amount of smoke when they use a minimum of 5 Ounces to evenly cover a volume of 3.375 cubic feet of grill.  We also believe that staging the wood chips in segments such that the bulk of the chips is laid out in the first 1/3 of the cooking process will deliver maximum wood smoke flavor to the meat.  The remaining segment of wood is separated by a small gap and then allowed to yield its smoke which then acts as a sort of smoke seal in the process.

By following these steps and using wood smoke frugally we believe you can achieve a world of maximum flavors from whatever your meat type.  To help you in your search and understanding of wood types we've added in a wood definition list below.  Also, we don't sell woods but we sell some pretty nice dry rubs for sale that will help you achieve the flavors you desire.  Checkout out our listing of dry rubs as well as our standing product discount.


See how we manage wood smoke on our How To Make Ribs video:


POULTRY: Chicken, Turkey, Duck, Cornish Game Hen, Quail, Goose. (Alder, apple, maple, pecan)

FISH: (light) Cod, Flounder, Halibut, Monkfish, Turbot, Sea Bass, Sole, Trout, Clams, Oysters, Shrimp, and Scallops. (Alder, mesquite, pecan)

FISH: (Dark) Salmon, Tuna, Swordfish, Shark Mussels. (Alder, cherry, grapevine, maple, mesquite, oak, pecan)

BEEF: (Cherry, grapevine, hickory, maple, jerky, mesquite, oak, pecan)

PORK: (Alder, apple, hickory, maple, oak, pecan)

LAMB: (Alder, cherry, mesquite, oak, pecan)

VENISON, ELK: (Cherry, grapevine, hickory, maple, mesquite, oak)

Dry Rub for sale Types:

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)


Special Offer: Use Code: 1707200910 now and take 10% off any of Jake’s products.

Thanks for taking time out to read our post.  Jake's Famous




Saturday, September 1, 2018

Rubbed Pulled Pork Recipe Tri Tip Style



During the summer months or just about any time a good pulled pork sandwich is hard to beat.  And over the last 4 or 5 years pulled pork has become one of the go to favorites for folks heading to the Southern parts of the country as they make their sojourn through the meccas of fine barbecue dining.  Just like all those intrepid travelers we too look for the sights, smells and tempting features of a good pulled pork sandwich.  But one can’t always hop a plane and land in Barbecue Land so we thought we’d pull the cork on one of our very best pulled pork recipes.  We call it Tri Tip Rubbed Pull Pork.  We call this a simple recipe because to make it all you have to have is a Crock Pot or something that will simulate the low temperatures of a Crock Pot like a metal container held in an oven.  As far as external cooking process that will be all you’ll need. 

As you may know we’re on the Central Coast of California just a few leisurely miles from where Tri-Tip was made famous around a then small town known as Santa Maria, California.  Since the creation of that sumptuous meal it seems that all parts of the country have been working their hardest to recreate it.  We’ve succeeded many times over and now have branched off into combining styles and versions to create some at home favorites for our customers. 

So, let’s spend some time working through the steps to make this wonderful Tri-Tip Rubbed Pulled Pork creation.  We’ll get you started with some basics that you’ll need and need to know to realize your dream. 

Here’s what you’ll need to get your Tri Tip Dry Rubbed Pulled Pork ready for grilling. 

Ingredients:
  • 1-2 Pound Pork Loin trimmed of fat
  • 8 Tablespoons Jake's Tri Tip Steak and Rib Rub
  • 1 Cup of Jake's Famous Original or Medium Hot Barbecue Sauce Sauce
  • 1-2 Medium Onions
  • 2-4 Hamburger buns or ciabatta bread
  • Sliced Pickles
  • 1 Gallon Zip Lock bag
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Water
  • 1 Tablespoon salt
  • 4 Garlic Cloves
  • 12 Hours of Cooking Time
We’ll be using Pork Loin or Pork Butt.  This meat is relatively easy to get at most chain grocery stores.  And to get our Loin ready you’ll need to take the follow steps:
 
1. If Pork loin/butt is untrimmed then trim off any excess fat. Fat is a necessary component in a tender pulled pork but too much fat can spoil the flavor of the finished product. You’ll need to be the judge at determining your level of fat on the loin.

2. Once the pork is trimmed cut the loin/butt in half. This increases the cooking surface and shortens the time it takes to cook the meat. A single pork loin is of course better but depending on the size of your Crock Pot you’ll need to consider the time it takes to make the pork and the size of your Crock Pot. 

3. Rub the loin/butt complete with Jake's Tri Tip, Steak and Rib Dry Rub. Jake’s Famous Tri-Tip Dry Rub was created for steaks, ribs and tri-tip.  This all-purpose dry rub contains key ingredients like, garlic, onions, smoked hickory salt, parsley, brown sugar and onion to your pulled pork the flavor it deserves.  Coat the pork generously then allow the meat to rest in the pork in a zip lock bag.  Store the pork in the refrigerator for at least 1 hour and 2 if you can do it. 

4. Prepare the Crock Pot by taking the garlic cloves and crushing with the flat side of a kitchen knife. Once crushed place the garlic cloves evenly around the bottom of the Crock Pot. Our purpose is to allow the garlic to flavor the meat from the bottom up as it cooks in the Crock Pot.  Take the onions and cut them into halves then slice the onion into sizes of about 1/8 inch by 1/8 inch. Spread 1 whole sectioned onion around the Crock Pot on top of the garlic. Pour in the red wine vinegar. Add the water into the Crock Pot. 

5. Begin the heating process for the Crockpot by turning the heat setting to High for 10 minutes. 
6. After 10 minutes turn the Crock Pot on Low. Take the marinated dry rubbed pork from the zip lock bag and place onto the onions. Sprinkle the salt over the pork. Take the second sliced onion and place on top of the pork.

7. Place the lid on the Crock Pot and let cook for 11 hours. After cooking cover the pork in the BBQ Sauce. We suggest Jake’s Famous because the sauce contains a higher level of fine vinegar that the standard sauces.  The addition of vinegar will deeply marinated the pork assisting in breaking down the connective tissues which make the pork tender.  I addition to the vinegar notes we’ve taken out things like corn syrup and flavor enhancers like MSG.  Instead you get a clean, natural flavored barbecue sauce that enhances the results of your pulled pork.  Now close the lid and allow the Crock Pot to continue cooking for 1 more hour. 

8. Take hamburger or ciabatta type rolls and cut in half if not already split. Coat the buns with olive oil or butter and brown on an open faced grill or cast iron pan. When done set aside and hold. Take two standard table forks and shred the pork in the Crock Pot mixing the meat in with the BBQ Sauce as you go.

9. Scoop out enough pulled pork to cover the open face of the bun.

10. Serve with Add pickles, coleslaw, chips, beans or more pickles. 

If you make more pulled pork than you need just store the remainder in a 1 gallon plastic lockable bag.  The pork will stay fresh in your refrigerator for up to 4 days.  You can also store it in your freezer just keep in mind that freezing will draw water out of the meat and with thawing the meat won’t be as fresh as initially cooked. 

Oven pulled pork is made in the exact same ways as above.  Substitute Crock Pot for the container type of your choice.  Then marinade and slow cook following the instructions above.  When completed use hamburger or ciabatta bread and layer on coleslaw or pickles to complete the meal. 


We at Jake’s Famous thank you for taking time out to read our post.  As our way of saying thank you, take advantage of our special on Jake’s Famous Dry Rubs for sale, bbq sauces and condiments going on right now.  You can Use Code 1707200910 with any item and receive a 10% discount right now.   Just use code: 1707200910 at Checkout to receive your discount on our Famous BBQ Sauces, Dry Rubs and Condiments. 


Tuesday, August 21, 2018

Faux Brisket Tri-Tip, Is it Really Possible?

I'd often wonder about the many ways and uses for Tri-Tip.  I knew basically, that Tri-Tip could be smoked, roasted or grilled until medium or medium well then turned into some of the best tasting meat possible.  And with living on the Central Coast of California we are all familiar with the much regaled Santa Maria Style Tri-Tip Roast.  For those who don't know that's when seasoned Tri-Tip is seared and roasted over large barbecue grates then pulled off about medium rare and served with large slices of garlic bread and pinquito beans.  Makes me hungry just thinking about it.

But with the Brisket being such a large part of the current barbecue scene we thought we'd take a look at making brisket.  Now we don't have to tell you that it's literally impossible to get a small sized brisket.  But if you have access to an old fashioned butcher location then you may be able to get your hands on a Brisket point or flat which shouldn't be too much for one person.  The other side of the equation is the cost of Brisket.  Brisket is not a cheap item and if you're not familiar with the barbecue or cooking process you could end up with about 10 pounds of completely worthless, tough meat.

That's about the time I thought what if you could make a Tri-Tip just like a brisket.  Essentially they are both beef and come somewhat near to each other on the animal.  But unlike Brisket, Tri-Tip doesn't have the high collagen content which is why it does so well after two on three hours on the grill.  And that's why the best Tri-Tip cooking results come when the meat is barbecued to about medium well.  The meat ends up just juicy enough but also tender enough for sandwiches or main table dishes.

So, if we were really serious about grilling or barbecuing a Tri-Tip like a Brisket what then would we need to do?  Having worked through this process many times before with steaks that were not exactly top of the line it became obvious....tenderizing is required.

I've spent considerable time working with various marinades to break down meat tissues towards making steaks and roasts more tender.  A really simple combination I've been working with lately has been a citrus blend of Guava and Apple Juice.  Guava alone is an excellent marinade and certainly apple has been known for many years to have excellent marinating properties.  So rather than placing the meat in a container then following up by submerging the meat I thought we would focus injection.  We've been using injection for the last year or so and have been able to capture some pretty decent results.  So, we'll start by blending our marinade in a 70/30 mixture of Guava to Apple Juice.  I find that when there is more Guava in the blend than Apple Juice the results tend to improve in flavor as well as shortened time for marination.

Now with our 70/30 marinade blend we'll inject that along three grids of the tri-tip about 1 inch apart.  We want to inject somewhere near the middle of the tri-tip leaving about and ounce of the marinade in each injection.  We won't need to turn the tri-tip over but instead will inject the upper facing side.

Trimming the tri-tip is not as necessary as the standard Santa Maria process.  We will keep most of the fat cap on the bottom of the tri-tip.  You can trim off just enough to give yourself a clean surface area.  But make sure you don't take off any more than 1/3 of the available fat cap.  We keep the fat cap to aid in the retention of moisture.  As mentioned earlier Tri-Tip doesn't have the same level of collagen as Brisket so to return moisture we'll use the fat cap as sort of a guard as we'll be indirectly roasting the tri-tip on the cap. It's also a good time to think about seasoning the tri-tip with your favorite dry rub.  We like using Jake's Famous Pure Santa Maria Dry Rub.  Jake's Pure Santa Maria dry rub besides being a dry rub for sale is a simple yet elegant blend of coarse ground black pepper, smoked kosher salt, granulated garlic, parsley and two key ingredients that act to build flavor both in tartness and in flavor enhancement.  The Santa Maria Dry rub is a natural dry rub without any MSG or artificial flavor enhancers.  You may have your own homemade version or store bought favorite.  For those who don't we've added in a link at the bottom of this post to help you get the dry rub you want.

Now with the tri-tip injected and with limited trimming you'll want to allow the marinade to do it's job.  Let's place the meat in a sealing container.  Allow the marinade to work on the tri-tip for a minimum of 4 hours, more if you can allow it to rest.  In fact if you can marinate the tri-tip overnight that would even be better.  It shouldn't have to be said but let's say it anyway...make sure the meat is refrigerated during the marinating process.

Now comes the setup process to begin smoking the tri-tip to turn it into the faux brisket that you desire.  What's important here is the temperature and time available.  Also, the type of wood that should be used during the smoking process.  So many people now have those completely electronic smoking systems that can be adjusted or dialed in right to the temperature they want.  It kinda takes the fun out of the process but it does deliver even results.  Now if you're an Old School griller like me then you'll need to begin arranging your charcoal for a long cook cycle.  Expect that this process will take about 7 hours.  You can expect about 1-1/2 hours per pound of meat so if you have a 3 pound Tri-Tip then you'll be grilling for about 4-1/2 hours not including the resting time of an additional 1 hour for a total of 5 hours.  But this process will also require some adjusting and use of foil so that additional time will put you closer to 5-1/2 hours depending on the heat produced by the grill and the outside temperature.

Now if using charcoal heat you'll need at least an hour to get your desired cooking temperature dialed in.  We like using the Snake Method which lays out two or three briquettes next to each other in a ring that follows around the grill.  We can pretty much get to the cooking temperature with this method.  Now for charcoal, or gas, or pellet systems we'll want to dial in a cook temperature of 225 degrees.  Pellet smokers already have their smoking woods as part of the cooking process. For gas grill adding smoke may be a bit tougher but there are smoke boxes you can buy or if you have a small metal pie pan you can add smoking chips to the pan and place them on the grill over a low burner which will start the smoke process. Keep an eye on the smoke chips to ensure that they burn normally.  For those with charcoal add wood chips along side the briquettes.  As the briquettes burn we'll want the lit charcoals to ignite the wood chips.  Since dry chips will raise the temperature of a charcoal grill in an unbalanced way I suggest you soak the wood chips for at least an hour before use.  Soak the chips in water which will slow down the burning process and will allow a nicer pattern of wood smoke.

Wood types we like to use for this Faux Brisket are Red Oak, Cherry Wood, Hickory and Mesquite.  We find that Red Oak works best as it pairs nicely with the flavors of the meat.  The other woods will also deliver a nice level of smoke so it's really up to you to decide.

Time for the meat.  About 30 minutes before putting the meat on the grill pull it out of the fridge and let rest on the kitchen counter.  This will warm up the meat and will require less heat energy to drive the meat to the desired cooking temperature.

Place the meat on the grill opposite the primary flame no matter if you're using gas, pellet or charcoal we'll be focusing on indirect grilling.  If you have an electronic thermometer insert the probe now.  Place the lid on the grill with the vents either over the meat or as near to the meat as possible.  Ensure that the grill vents are wide open on the top and bottom of the grill.

After about 30 minutes monitor the temperature of the grill.  Either through your readable thermometer or a manual thermometer we want to be as close to the 225 to 250 degree range as possible.  Resist removing the barbecue lid if at all possible.  Each time the lid is removed you will lose all that stored heat and essentially you restart the cooking process which takes time driving the finish process from 5 to 7 hours.

We'll be using the 3-2-1 method with our Faux Brisket.  After 3 hours we'll take the brisket off the grill and will double wrap it in two sheets of aluminum foil. Heat tip: After the meat is removed make sure you place the lid back on the grill.  When we bring the meat back we'll want to be as close to the cooking temperature as possible.  As for the aluminum foil we use aluminum foil because the wrap process will produce excess moisture.  If you were to use Butcher paper the paper would become completely soaked and would tear through with movement.  Leaking from the butcher paper would actually put out your charcoals so let's wrap in aluminum foil and the same goes for gas or pellet grills.

When wrapping let's add about 3/4 cup of beef broth with a sliced apple around the tri-tip.  Now carefully wrap the tri-tip and place it back on the grill.  Insert your temperature probe through the aluminum foil into the meat.  Get the lid closed as soon as possible and begin reading the temperature measurements once the heat has been restored which usually takes about 8-10 minutes for a charcoal grill.  If the temperature is closer to 250 degrees that's fine we've got the layers of aluminum foil to act as a barrier to excessive heat.  But keep an eye on the heat to make sure it doesn't get over 275 degrees, if so then start adjusting the airflow on the bottom vent first.  Monitor the bottom vent checking in 5 minute intervals to see if your manual adjustments have had the desired effect and if so by how much.  If you notice the temperature drops quickly by 10 degrees or more then adjust the vent open by one quarter open to get more air in.

After 1-1/2 hours start paying close attention to the meat.  We want the internal temperature to reach 203 degrees.  Once reached remove the meat in foil into a pan or dish.  Place the meat in foil in the oven and let rest for a minimum 40 minutes.

After 40 minutes remove the Tri-Tip and open the foil.  You'll immediately notice at least three times the amount of liquid surrounding the tri-tip.  This is moisture loss and also moisture transfer from the apples and the added marinade liquid.  Place the meat on a cutting board and make two cuts across the differing grained sections of the tri-tip to produce three individual sections of tri-tip.  Now cut directly across the grain or as we say perpendicular to the grain to produce 1/4 inch segments of sliced meat.


Right away you'll notice just how tender and juicy the tri-tip will be.  The cooked meat has magically taken on the appearance of Brisket.  The resulting taste and chew is eerily similar to that of Brisket.  And with the addition the Guava and Apple marinade the meat has a really fresh taste.  The end result a wonderful taste treat the easily comes within 95% of the texture of brisket at about 20% of the cost of brisket.

To get you on your way to making this wonderful treat I've added in a couple of our seasoning blends that we use when making tri-tip and our Faux Brisket.  We add the seasoning onto the meat and allow it to rest for about an hour or more before the marinade and grilling process.   To help you get a leg up on the process we're offering a 10% discount on these and all of our other products. Use code: 1707200910 at checkout to take your discount now.

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

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.

Thanks for reading,

Jake's Famous Foods







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

Ingredients
  • 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. 

Ingredients


  • 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. 

Ingredients
  • 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.

Ingredients

  • 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.

Ingredients
  • 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. 

Ingredients
  • 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.   

Ingredients
  • 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.

Ingredients
  • 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.

Ingredients

  • 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

Ingredients

  • 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. 

Ingredients

  • 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.   

Ingredients

  • 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.

Ingredients:

  • 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.   

Ingredients

  • 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. 

Jake


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