Thursday, November 9, 2017

Make Homemade Bourbon Glaze Recipe

Our updated classic Santa Maria Style Bourbon BBQ Glaze Homemade Recipe made with authentic ingredients. Our Bourbon Glaze recipe shows you steps to make this BBQ Glaze.

To help out the many requests we receive for our Tri Tip barbecue recipe and Bourbon Glaze we have created two videos. The videos are designed to show step by step instructions for making each of these popular BBQ Recipes.

Our Bourbon Glaze recipe is the perfect accompaniment for chicken, ribs, tri tip, steaks, lamb and more.  The Glaze uses Jake's Maple Bourbon BBQ Sauce which is filled with 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

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.

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.

Jake's Maple Bourbon BBQ Glaze Recipe

Serve with BBQ meats or serve with tacos or wraps as desired.

Jake's Smoked Tri Tip Video

Monday, October 30, 2017

Double Snake Method BBQ

Our Snake Method BBQ Video was extremely popular so thanks to all for watching.  One thing we realized is the Snake Method is great if you've go 5 or 6 hours to stand around barbecuing.  But what if you've only got 3 or 4 and it's getting close to dark.  No one want to stand outside in the cold flipping tri tip or hamburgers even if it is bbq.  So, for that reason we authored a new video based on what we call the "Double Snake Method."  This method works exceptionally well and we use it often.  This method allows us to achieve maximum smoke in half the time with even heating and grilling.  How does it work?   Effectively, charcoal is laid out in a two row layer trailing around outer ring of the grill then a second set of briquettes just like the first is laid out on the opposite side of the grill.   Afterward smoking chips either, hickory, red oak, apple wood, pecan wood or other are laid on top of the those charcoal briquettes such that when lit from the starter stack the major portion of smoke will be delivered at the front end of the process.  As the heat gradually moves down the rows of charcoal additional chunks of smoke wood are burned at specific time depending on placement.  If you want less smoke or you want it later in the cycle then you can either middle load or end load your wood chunks as they are spread out across the charcoal.

The key to effective usage is managing heat along with a reasonable selection of the meat to be smoked. All meats can be smoked but time is the most important element in the process or at having an idea of how long a meat should be cooked or subjected to smoke.

In this BBQ video we use our grill to smoke Beef Ribs and Chicken. The process takes us just over 3 hours using the Double Snake Method. We walk you through the process also we give some insight into managing the cooking process and the results associated with grilling. Leaving meats too long on the grill or in too much smoke can produce toughness and bitterness. We show you a simple way to add back moisture to further tenderize the meat and to assist in the cooking process.

In addition to the video we discuss the use of our Jake's Famous Memphis Blues Sugar Free Dry Rub.   This is the second in our series of Sugar Free Rubs with a focus on delivering exacting quality and premium taste all without sugar.  Check out our video and backlink our site to connect you with our never ending quest to deliver great barbecue information and great ideas to improve your barbecue process.

Thank you,

Jake's Famous Foods

Saturday, August 5, 2017

Snake Method BBQ Ribs by Jake's Famous Foods

For the last few months we've been listening to videos on varying forms of Snake Method cooking.  For those of you who don't know...Snake Method is the trailing form of heat and fire that follow a predetermined line of charcoal.  The charcoal can be in a circular grill or a rectangular one.  The grill type really doesn't matter but what does matter is the fact that coals which have been pre-lit and are ready to go are place adjacent to un-lit coals which in time will become part of the lighted batch.  The heat and fire will follow the line of charcoal slowly moving towards the end of the coals just as if it was a snake moving in slow motion.  Typically, you lay out a row of two base coals followed by one or two coals on top of those coals.  The best part of the process is that it takes a smaller amount of coals to achieve the same heat levels as normal.  Good steady temperatures around 250 to 300 degrees can be achieved using this method.  The most primary element one needs besides the coals is time.  Snake method cooking can take up to 5 or 6 hours depending on if you're smoking ribs or chicken.

So, I created one of my very first videos on Snake Method BBQ Ribs on my Weber grill turning it into a smoker.  Just listen along and follow the steps and have some fun.  Over time I hope to be doing some additional videos and I'm 100% sure my video skills will improve.

Thank you for watching.....Jake

Wednesday, July 12, 2017

When to put BBQ Sauce on Steak? The question seems simple enough...but wait there's more.

Most of the people I talk to in the BBQ biz certainly have made hundreds of steaks, chicken and ribs but few have ever consider just when a steak needs BBQ Sauce. We'll discuss two ways of doing that in this page. First, let's talk about the consensus of Executive Chefs, grill masters, bbq cooks, restaurantuers and general industry folk. In almost every case (97% to be exact) said, adding BBQ Sauce to a steak while on the grill was a NO, NO. But they did agree that having the right BBQ Sauce on a steak added immense flavor without covering up the taste of the steak. 

The above response leads us to the question when should it be applied? If adding BBQ Sauce the question is how do you want your steak to turn out? Is your steak a tender filet, or a tough sirloin? If the answer is tough sirloin then you'll want the BBQ Sauce to marinate on the steak assisting in breaking down some muscle fiber which acts to tenderize the meat. A Brine will achieve the same thing in terms of marination but one must be careful to remove the brined meat in a timely fashion so as not to make the meat soggy. If using BBQ Sauce on the sirloin place the meat in a container, either plastic bag with a seal or container with a lid. The container should not be more than 2 times the size of the steak. First check the ingredient label of the BBQ Sauce, note where things like Vinegar, and oil, and any mustard's are listed relative to all the other ingredients. This will tell you whether or not your sauce is a marinating sauce or a strictly tasting sauce. When Vinegar appears at the end of the label you can bet the sauce has more taste capabilities than marinating. Overall this will mean that you need to add at least 30 minutes to an hour more of marinating time to achieve results when the amount of vinegar or mustard is small. 

After marinating remove the steak from the marinate and discard the marinate. The marinate should not be used for anything else. For safety and health reasons just toss it away. You don't have to scrape any off your steak just wrap it in foil or put it in a clean bag or container and rest it in the fridge until your grill is ready. Once the grill is set place the steak on. Keep in mind a really good steak needs a really high temperature. Most stoves can't achieve the temperatures that a restaurant can (700-800 degrees) but you can achieve that level if you have either a cast iron pan or a nicely managed wood fired grill. When grilling steaks after they've been marinated it is not necessary to add additional BBQ Sauce during the grill process. If you want heavy BBQ Sauce flavor you can baste on some sauce a couple of time during the grilling process. Most good steaks cook for about 8-10 minutes a side when the temperature exceeds 500 degrees. For Medium Well the steak should be on the grill at least 8 minutes per side. Check our temperature and cooking charts for steaks to be sure. Once grilled remove the steak and place in a warm container, not a cold one. Cover the steak and let it rest about 8-10 minutes. DO NOT cut into the steak after pulling it off the grill without it resting. If you do the juices will run out of the meat leaving the pieces tougher than they would have been if rested. Restaurants will only rest a steak for 2-3 minutes before serving but they do rest them. 

The Second Method I mentioned earlier is the method we prefer. Steaks are expensive and most people buy them because they want the true taste of steak. We seasoned our steaks with out Tri-Tip, Steak and Rib Rub then we let the steaks marinate in the seasoning for at least an hour. The steaks are covered and placed in a fridge on a middle shelf during the marination process. We like using wood fire (Red Oak) or Charcoal with smoking chips. If using smoking chips make sure you soak the chips in water for at least 2 hours. Then put a handful of chips on the coals or in a smoke box once you have reached the right temperature for grilling. If I can't use a grill then I use a cast iron pan on high heat. I season the pan with a little butter first then add one (1) steak at a time. Before cooking I cut off a small portion of the steak and cook that alongside the larger steak. This allows me to check the cooking status of the steak without cutting into the larger steak releasing the juices. I cook the steak about 8 minutes per side depending on the thickness of the steaks. Once cooked I rest the steak for about 10 minutes. I take the BBQ Sauce that I want to use and put it in a warmed container. That sauce becomes more of a condiment at this point and my guests are afforded the opportunity to lather on as much sauce as they prefer during their eating process. 

The long and short of this conversation is what kind of steak are you going to cook and how do you want it to turn out. The best steaks are planned especially where the cooking/grilling process is concerned. The best marinating bbq sauces have a decent level of vinegar and mustard to break down muscle fiber. Most chefs and grill masters typically don't marinate steaks in bbq sauce but actually prefer salt and pepper shaken onto the steak about 5 minutes before grilling. 

We hope we've helped you make up your mind on using BBQ Sauce with steaks. If you find you'd like additional information please contact us through our website at or our link: Contact Us

Monday, June 12, 2017

Homemade Chicken and Beef Ribs BBQ

One of the best recipes for summer or anytime is Chicken and Ribs.  Not just any ribs but full on BEEF ribs that are meaty and bold with full flavors that don't overpower the meat.  And how about juicy full flavored chicken?  Well in this recipe we will show you how we make juicy chicken and savory beef ribs right on our very own Weber grill. 

We've taken pictures and put them into two stages:  Step 1 is the being grilled on the charcoal grill for about 1 hour. 

In this step we took a whole chicken and split the chicken in half.  Since our Weber is about 18 Inches in diameter and the fact that we are going to be cooking with indirect heat we didn't have a lot of room to spread both the ribs and chicken out over.  You will need some plastic bags or containers to hold the ribs and chicken within separately.  First after splitting the chicken coat both with Standard Yellow Mustard.  The mustard will marinate the chicken actually pre-marinating it for the later addition of the dry rub.  Once each is coated and placed in their respective containers, place the containers in the fridge.  I like holding in the fridge overnight.  But if you only have a few hours then hold the chicken and ribs for at least 1 hour in the fridge.  Afterward you will want to season the chicken and ribs with our very own dry rub seasonings Jake's Famous Tri Tip Rub mixing in 2 Tablespoons of Jake's Famous Pure Santa Maria Dry Rub.  Coat the chicken thoroughly inside and out.  Then place the chicken in its container and place back in the fridge for another hour.  This will allow the seasons to effectively marinate the chicken. 

On the Beef ribs you have a choice, straight dry rub or you can add a little Asian flavor to the ribs.  If you just want straight dry rub then follow the same steps as the Chicken.  Coat the beef ribs and place in the fridge. 

Picture one below shows the first stage of barbecue.  As you know the difference between barbecue and grilling is straightforward.  If you use high heat and cook quickly you are grilling.  If the heat is moderated and you cook over time you are barbecuing. 

After marinating in the fridge leave enough time to have the Chicken and Beef Ribs rest on the kitchen counter for at least 30 minutes. We want to barbecue when the meat is close to room temperature. Making barbecue with room temperature meat means the meat will cook more evenly and doesn't need to first warm up before the cooking process begins.


For Step 2 let's say you want to try a really nice Asian Marinade then follow these steps. 

4 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
4 Tablespoons Jake's Famous Ball Park Ketchup

Blend the mix together and coat the rib then place the container in the fridge for at least an hour.  Step two below shows how we've barbecued the chicken and ribs at about 275 degrees for about 2 hours.  We barbecued for 1 hour with the meaty side of the chicken toward the heated briquettes then flipped the chicken and ribs over and continued to barbecue with the meaty side closest to the heat source. 

Since we are barbecuing on indirect heat we prepared our charcoal just until the coals began to ash white then we spread the coals to one side away from the meat to be cooked. Place the Chicken and Beef Ribs on the grill. Put the lid on and add a temperature thermometer to track the heat level. On our Weber we cranked down the vents on the top and bottom of the grill to about 1/4 to 1/2 of the opening space to get the right level of heat.  Indirect heating allows the heat and or wood smoke to roll over the meat creating a nice layer of heat just before the heat rises out of the top of the grill. Keep in mind cranking down the vents does not drive the temperature down instantaneously, you will need to check the grill every 5 minutes at least 3 times before the temperature settles down into the range you want.  

Once you've cooked for about an hour and a half it's time to think seriously about testing the temperature of meats. Take a meat thermometer and test the chicken in the breast area and in the thigh area.  The FDA says that a breast and thigh temperature of 180 is acceptable for serving so that's my target.  The same goes for the ribs.  If you enjoy your ribs close to medium then check that the temperature gets to 160 and then pull them off the grill.

This next step is extremely important.  Place the Chicken and Beef Ribs in a large container with a lid.  I like to use an aluminum pan then I spread aluminum foil over both and crimp it down.  Keep the Chicken and Ribs sealed in the container for at least 15 minutes.  This containment process will allow the meats to finish cooking and will restore the liquids in the meats so that they don't drain out on the first cut which can make the meat tough. 


In the following picture I've added asparagus that I cut the ends off and soaked in water for about 20 minutes.  Then I coated the asparagus with a little vegetable oil and garlic salt.  I placed the asparagus in a grated pan and placed that directly over the remaining heat source.  I placed the lid on the grill to allow the chicken and beef ribs to complete their cooking cycle.  After about 15-20 minutes I checked all the items.  Once everything was done I put the Chicken, Beef Ribs and Asparagus in an aluminum pan then I covered them with foil. 

Chicken and Ribs BBQ W/ Asparagus

This is a wonderful meal and really sets the stage for a homemade home-style barbecue.  I hope you'll give this one a try.  To get our dry rubs just go to our dry rub links and add to cart.  The Asian marinade can be made with simple home ingredients.  If you need more direction on how to make this barbecue just send an email to:  If you email we'll provide you with a free item on your next order. 

Server and Enjoy!


How to Clean Pork BBQ Ribs

Clean ribs is a primary requirement prior to barbecue.  But before you add dry rubs, marinades and seasoning, we'll need to spend some t...