Monday, May 7, 2012

Amazing Dad's Original BBQ Sauce

I was at the local market the other day to pick up a few things when I ran across this BBQ Sauce in the organic section. Organic BBQ Sauce? Why not? To be honest, what caught my eye was the resealable squeeze pouch it came in. It was also on sale, so that was the ticket, in the shopping cart it went. I have never heard of Amazing Dad's Original BBQ Sauce before so I was excited to try it, and secretly prayed it was not going to be disappointing. I decided I was going to try it on the next batch of baby back ribs I was going to make. I readied two racks of baby back ribs by removing the silver skin and lathering them with a very lite coat of mustard. I then used my not-so-famous secret rib rub. I did not let the sit this time, Into the oven the ribs went for a 2-1-1 method of cooking. At the 3 hour mark the ribs were ready for a thick layer of Amazing Dad's Original BBQ Sauce. The ribs went back into the oven for one more hour, and in the end came out some of the best ribs I have ever made. The sauce was excellent.......Excellent! The two racks of ribs were gone in minutes, I will be using this sauce again. I am also going to order some other sauces they make and will let you know if those are as good as the original. If you have tried their other products, let me know which one to try next. 

Sunday, March 18, 2012

Jims Dry Rib Rub Recipe

If you Google rib rub recipes you will get endless results. The only way to get a dry rub that you like is to experiment, that takes time and lots of effort. I have put in the time and effort in and I think I have come up with a very decent rub. The beauty of getting recipes is that you can start with a base and add and subtract things to get them to your liking. Below is my secret recipe (not so secret). Please try it as is the first time, then modify it to your liking. Let me know what you think of my version and then let me know what you changed so I can try it. This recipe is great on ribs, brisket, pulled pork and chicken......pretty much anything. Give it a try I am sure you will like it. What I like about my recipe is that it is really flavorful and there is not too much added salt. A big plus for people who are trying to limit the salt intake. Most off the shelf rubs have too much salt in my opinion.

Jims Dry Rub Recipe

1 cup of Dark Brown sugar
1/2 cup of smoked paprika
3 Tablespoons of black pepper
2 Tablespoons of granulated garlic
2 Tablespoons of onion powder
2 Teaspoons of cayenne pepper (optional, but it is not really overwhelming)
1 Tablespoon of Kosher Salt

Mix all the ingredients well and then rub all over your prepared meat. If you have the opportunity to let the meat sit wrapped in cling wrap for a few hours that is a huge plus. 

Give it a try and let me know what you think!  Have a recipe of your own? I would love to try it.

Sunday, March 11, 2012

Stuffed Cheeseburgers

Diners, Drive-ins and dives has got to be one of the best shows on food TV. I love that show, Guy is the man! Watching his show I saw an episode where these guys made stuffed cheeseburgers. Basically a stuffed cheeseburger is hamburg stuffed with something in the middle. These looked so good, I had to give it a try. I ran down to the local market and picked up family size package of 80/20 hamburger for this experiment. For burgers I always use 80/20, you can use what you want, but use 80/20 if you want a nice juicy burger.

 If I am going to attempt this, I am going over the top. No sissy little burgers for us. I am talking 8 ounce burgers. Go big or go home. The first step was to create 4 ounce balls of burgers. Each burger takes two balls and whatever I was going to stuff in the middle.

This can get a little messy so wear some food gloves. The next step was to get my big hamburger press and some cling wrap. The cling wrap allows the burger to pop out of the press and makes clean up very easy. First thing to do was to press the first ball down into the press.

This is the first patty pressed in.....

Now the cheese stuffing comes next. I decided to use jalapeno/cayenne cheese from Wegmans. This cheese has a nice kick and the kids love it too. I had to cut the corners of the cheese so I could still have room for a hamburger edge all around.

After the cheese was put down, the next step was so add the second 4 ounce patty on top.

The end result..............................

The burgers were just under an inch thick. A little salt and pepper and they went on the grill about 5 minutes per side untouched.

You can't have just plain stuffed cheeseburgers, so we sauteed some bella mushrooms and yellow onions in a pan with a tiny bit of Extra Virgin olive oil.

This experiment was my first try, so I learned a few things that we will improve on next time. When making the burger, take a few extra seconds to really press down the edges. As you can see from the picture below the cheese is trying to escape. It didn't have a chance.

To be honest, we had allot of fun making these burgers, the possibilities for "stuffing" the burgers are endless. Even my kids finished their burgers and each burger was over a half a pound. The burger content was 8 ounces for each burger, never mind the cheese and other condiments. Below is the end result.

The sauteed mushrooms and onions!

My burger cut in half ready to go!

And there you have it. Stuffed cheeseburgers. Try these and let me know what you think. Ideas for stuffing? I would love to hear some. We already said we are going to throw bacon into this mix somehow next time we make these burgers. If you do them at a party, they will be a big hit for sure!

Thanks for reading,