Alright, Saucies: we’ve got a new challenge for you. As some of you know, May is National BBQ Month, and although here in Oregon we aren’t having the most consistent spring-like BBQ weather yet, we’re gearin’ up for grill season and we need your help. We’d like to create a master list filled with the “Top Grilling Tips from Saucy [Read More]
The Official List
- If you start out with a simple cut of beef, pork or lamb you can dress up or down any grilling marinade, sauce and/or salsa.
- Carole Resnick
- When making your own custom rubs, shop for spices in the bulk foods section in your local grocery store. These tend to turn over more quickly than the bottled spices, so they will be fresher. Plus you can buy just the amount you need for the rub that you are making and not be stuck with a mostly full spice bottle. Plus the prices on bulk spices are generally cheaper per ounce when compared to bottled spices.
- If you are grilling and can’t find your basting mop, in a pinch, rip off a leaf of a romaine lettuce heart and use that as your basting mop.
- Don’t cook to time, cook to temperature. If your chicken breasts and steaks are consistently dry, you are likely overcooking the meat. Get yourself an instant read thermometer, and print out a schedule to done temperatures for different meats, and keep this near your grill.
- Be sure to let your red meat rest for 5-10 minutes after it has reached the desired temperature. During this time, the meat fibers redistribute moisture. If you start cutting your meat right off the grill, you lose all that moisture on your platter.
- Lastly, remember if the sauce you’re using has a lot of sugar in it, do not apply it to your food until the last ten minutes of cooking time, otherwise the sugar in the sauce will burn, and blacken your great food.
- Soak your bamboo skewers so you don’t catch them on fire.
- Tina Page
- Here’s a family secret…I keep a spray bottle of balsamic mixed with soy sauce and spray it on the meat throughout the BBQing process. It keeps the meat moist and flavorful without being overwhelming.
- Crissy Mathers
- Never cook chicken over direct heat. If you have a three burner grill, light only the middle burner and rotate and flip your chicken around the edge of the heat. This will allow the skin to crisp up without the grease fires that burn your chicken, forcing you to pull it off too soon. For faster cooking wrap a brick in foil and heat up over direct heat then place on top of chicken while it cooks.
- Eric Stubenburg
- Pass the chore off to my significant other while I enjoy some R&R! How’s that for a good tip!?
- Steve Sosa-Krall
- Grind up bacon in your food processor and rub it on any meat that dries quickly…chicken, pork, before putting on the grill. Make sure to do it after marinating.
- Tracy Timmins
- Never ever use lighter fluid to start your charcoal — AND if you live in Pendleton, go to Zimmerman’s hardware and buy a Weber Rapidfire Chimney Starter; it’s the ONLY way to go.
- Caryn Appler
- I marinate the vegetables that I am grilling in Italian dressing for a few hours before I grill them.
- BBQ is not a sauce or a rub. It’s a process. Don’t shortcut.
- Dad’s Roadhouse
- Remember that carry-on cooking can ruin a great steak! Remove it from the grill before it reaches your desired doneness!
- Don’t forget you can grill dessert! Make sure you clean off the grill and then grill the season’s freshest fruits: pineapple slices and halved peaches made a great accompaniment to vanilla ice cream! Perfect ending to a grill out!
- Another great grilling tip is to remember that the heat inside your steak/burger/chicken will keep on cooking your meat. So remove from grill and rest, taking into account this internal heat (carry-on cooking is the term).
- Grill unusuals: grilled romaine makes a great salad!
- Nelly Rodriguez
- A watched pot never boils. Or in this case, don’t lift the lid every 5 seconds to check on your food! The lid helps capture the scents and flavors and saturates the meat or veggies with that one-of-a-kind grill flavor.
- Alexa Lougee
- For the fluffiest baked potatoes, wrap them in foil and cook on the grill at 400 degrees for 1/2 hour or until done. Turn often. After you take them out of the foil….serve them with a great Chutney made from Saucy Mama Pacific Rim Ginger Dressing. Yummy.
- Debbie Fabre
- I like to rub a little oil on the grill grates before starting the grill. Helps prevent things from sticking too much.
- When making meat/veggies on skewers, put meat together and veggies together so that everything cooks through.
- Be sure to always preheat your grill.
- Let all meat rest after cooking, the bigger the piece of the meat the longer you should let it rest. Helps keep the meat juicy!
- When marinating meats or veggies, be sure to pat dry before placing on grill to help prevent flare ups.
- Lisa Huff
- Our favorite side dish on the grill would be fresh asparagus that has been marinated in Lime Chipotle Grilling Sauce for about 2 hours. Just place on grill and take deep breaths of the wonderful aroma while you wait for it to cook. We love the flavor, the taste of the asparagus, and the texture of it freshly grilled!
- Lisa Farquharson
- Here’s something I learned from a Cat Cora demo: grilled avocados are the best! Just slice one in half, baste each half with your favorite Saucy Mama marinade (I love the Sweet Heat), and grill for a few minutes–not too long or they will get mushy. Good Stuff!
- Cathy Weichert
- My tip is to brine, brine, brine. I brine all my meats. It makes the meat so juicy and tender, and you don’t even need teeth to eat it. Since I have been brining, I have never had a dry piece of meat, from grilling.
- Cheryl W.
- Everyone knows you need to soak your wood planks in liquid before grilling on them, but remember that if you want more smoke, you can soak it for less time. Overnight produces a plank that will grill without burning too much, but an hour or two of soaking will give you a plank that will burn and smoke more, adding a new dimension to the flavors.
- You can also soak your planks in liquor…try rum or whiskey for new flavor twists.
- Lyle Kearns
- I add Chutneys from Indian cuisine and that spices up things…That’s my secret ingredient.
Yesterday, a crew of Barhyte staff sat down for a long meeting. The topic of discussion? How about the 101 total recipes we received from our Saucy Mama Fab With Five Recipe Challenge?! Yes, 101 recipes were submitted to us from our food blogger friends, and we are thrilled!
Last year’s I am a Saucy Mama Contest generated about 76 recipes…so we have definitely upped the ante this year as far as competition goes. Over the next two weeks, we will be ferociously re-creating and tasting these recipes to determine our finalists. It’s going to be crazy busy, but we love it!
What we also enjoy is seeing current food trends emerge from each recipe we evaluate; for example, we noticed many submissions for sliders and slaw – more particularly, Asian style slaw. Our Pacific Rim Ginger Dressing was a huge hit, and I’d say this product was used in the most recipes, followed by our newest Sante Fe Creamy Chipotle Dressing . There were lots of fruity ingredients used- pineapple, mango, and apricot- and we even received a few breakfast recipes – scones, breakfast pizza, huevos rancheros, and a breakfast burrito. We also saw some seafood dishes - salmon, scallops, and lots of shrimp!
So now it’s go-time! We’ve got our score sheets ready, and we’ll be announcing our winners on June 7th. Stay tuned!
So we mentioned last week that it’s National BBQ month. [ By the way, we still need more grilling tips! Come on now, help a Mama out :) ] Anyways, so I was checking out some great grilling recipes online today, and I came across this awesome article called “Grills Gone Wild” by Katy McLaughlin of the Wall Street Journal. Now, I’ve heard of- and even tried making- things like pizza or pie crust on the barbeque. It’s just fun stuff to do in nice summer weather. But when I first glanced at this article, one phrase caught my eye: grilled yogurt. Really? I’m not sure if that particular trend will catch on for me, but there were some other interesting foods to grill on the list also. Take, for example, watermelon. There was a gorgeous picture of watermelon on the grill in the article, and I’d love to give it a try sometime this summer! What else? How about strawberries, fresh fava beans, and Caesar salad? So now my curiosity has sparked about the most unusual foods people have tried grilling…do you have anything you could add to this list?
Don’t forget to enter to win a Saucy Mama grill pack full of our favorite grilling sauces and marinades by sharing your favorite grilling tip with us here.
And a special “thank you” to Katy McLaughlin for writing this article – you’ve got my mind going now. What will taste delicious with a little help from the BBQ that we just haven’t discovered yet?!
Barhyte Specialty Foods is pleased to announce our 2011 World-Wide Mustard Competition Winnings: GOLD medal- Spirit Mustards Category – Henry Weinhard’s Pub Beer Mustard GOLD medal- Organic Mustards Category – Barhyte Select Organic Yellow Mustard SILVER medal- Fruit Mustards Category – Saucy Mama Apricot Ginger Mustard SILVER medal- Herb/Veggies Mustard Category- Willamette Valley Dill Mustard Barhyte [Read More]
Happy Cinco de Mayo! In honor of the holiday, I am going to re-make these Double Lime Chipotle Taquitos tonight (and probably enjoy a strawberry margarita as well!). This recipe was submitted to us by One Couple’s Kitchen for last year’s recipe contest, and let me tell you, these little guys are delicious! There’s tons of frozen, [Read More]
Hi friends, Colette here. I’ve had this recipe for a little while, and although I wish I could take the credit for it, I really can’t. See, I’m not really a great cook, just yet. Only a year out of college, I’m still learning so much and quite often make mistakes in the kitchen…however, I am [Read More]