Tag Archives: grilling

Doomer’s Q Sauce — Doing it Maryland Style

When Todd “Doomer” Dooms offered to let me review his sauce, Doomer’s Q Sauce, I decided to do a little research.  The reoccurring theme I kept seeing over and over and over again was “Maryland style”.  What exactly is Maryland style?  Let’s find out, shall we…

Doomer's Q Sauce -- Original

Doomer's Q Sauce -- Original

Todd developed his original sauce in 2005, and it was an instant hit among family and friends.  When one of his friends asked to fill up a squeeze bottle with his sauce, that’s when he knew he had a marketable product on his hands.  Soon after, he added a Hot and Spicy flavor as well as a Dark flavor to his line of sauces.

The quality that Dooms talks about the most in his sauces is their versatility.  He admits to making his sauces thinner than a normal sauce so that it can be used as an injection, cooking sauce, dipping sauce, and much more.

Okay, enough talking… let’s eat!

Naked Observations

As I poured out the sauce, I definitely noticed that it was a bit thinner than a traditional Kansas City style sauce yet not as thin as a vinegar-based sauce.  It has a very nice dark red color to it, and in the photo below you can see there are plenty of spices evenly distributed throughout the sauce.

Sauce Swatch

Sauce Swatch

So I decided to take a test.  At this point I find out exactly what he means by “Maryland style”.  It’s balance.  There is a definite trio of sweet, tangy, and peppery at work here in this sauce.  None of the predominant flavor profiles completely overwhelms the others, but I definitely noticed the peppery flavors the most.  This is not a bad thing, in my opinion.

To the Meat of the Matter

I decided to put this sauce to test in two scenarios — as a finishing sauce and as a condiment.  The first test — burgers.  Nice, juicy burgers.

Mmmmm burger...

Mmmmm burger...

Burger Porn

Burger Porn

Grilled up some burgers using 80/20 ground beef.  In the last five minutes, I sauced the burgers very liberally with Doomer’s Q Sauce.

Saucy Burger Porn

Saucy Burger Porn

The sauce gave the burgers a nice reddish tint to the meat.  Upon a taste test, I found that the sauce did not apply a lot of sweetness to the burger, but blended in quite nicely.  Juicy and savory, I decided to eat two of them that night.  Sorry, no photographic evidence.  But I promise I did!

The second test — the condiment test.  I had some leftover pulled pork in the freezer, and I decided (and by me, I mean my wife) to make some pulled pork sandwiches.

Pulled Pork with Doomer's Q Sauce

Pulled Pork with Doomer's Q Sauce

As you can see, the sauce is thin enough to somewhat penetrate the meat, but thick enough to still remain on top.  The tangy and sweet worked well with the pork, but it was the peppery flavor profiles that stood out to me the most.  Very nice!!

If this is Maryland style BBQ at a glance, I can definitely become a fan!

You can find Doomer’s Q Sauce online at http://www.doomersonline.com.  You can also find him on Facebook and Twitter.

Why worry when you have Chicken Insurance??

Chicken Insurance.  The name certainly catches my attention!  Anytime you see a product that uses Insurance as part of its name (which now I think about it… I think this may be the first for me), it had sure better be good.  Does Chicken Insurance marinade from Easy Peasy Foods live up to the challenge?  Read on…

Chicken Insurance

Chicken Insurance

The man behind Chicken Insurance is the founder of Easy Peasy Foods, David Moncur.  Moncur got tired of using the same old Italian dressing to marinade chicken, so he made his own.  Both the Chicken Insurance marinade and Barbecue Insurance BBQ sauce both make the claim of 100% natural ingredients.  Now on to see if the Chicken Insurance can back its claim or if it’s just a “junk policy”…

Naked Observations

The marinade is an oil-based marinade with a dark color.  When pouring it out, you can see visible bits and pieces of (what I presume to be) garlic distributed throughout the marinade.  So make sure to give the bottle a good shake before each use!

The marinade

The marinade

I took a small taste (yes… I went there) and found that it had a definite Asian influence in the use of soy sauce. There were also other flavors in the marinade (such as garlic and sugar) to balance out the flavor profile of the marinade so that it’s not just “soy sauce”.  All in all, I was very pleased with the marinade’s taste and looked forward to using it.

To the Meat of the Matter

I have to confess to something here — I am totally stupid when it comes to cooking bone-in chicken breasts on the grill.  Boneless skinless chicken breasts are what I’m used to cooking.  Having said that, I decided to use the marinade on a bone-in chicken breast.  So in goes the marinade and chicken into a Ziploc bag and straight into the refrigerator.  Note: the label on the bottle says that one bottle is good for 2 1/2 lbs of chicken.  I used a little over half of the bottle for the marinade.

Applying the Chicken Insurance to the Chicken

Applying the Chicken Insurance to the Chicken

After about an hour later (after my wife and I returned from going on a walk), I pre-heated the trusty gas grill into two different heat zones — high heat and low heat.  I followed the method outlined for cooking split chicken breasts on GrillingCompanion.com.

Cookin' that chicken!

Cookin' that chicken!

After grilling the breast skin-side down for 4-5 minutes, I go to flip the chicken when I suddenly have a revelation: that was an oil-based marinade I just used.  Oops.  Luckily for me, the skin was not too burned.  Actually turned out quite tasty!

Other side

Other side

It ended up taking about 40-45 minutes to complete the cooking process, mainly because I kept the meat off of the high heat zone for the majority of the time.  While waiting for the chicken to finish cooking, I decide to use the leftover marinade as a sort of “mopping sauce” for the chicken to keep it moist.  Turned out to be a good move.

The finished chicken

The finished chicken

Same chicken, different angle

Same chicken, different angle

And the verdict: that was some really moist chicken!!  The marinade gave it a beautiful color.  The soy sauce flavor was present, but only as a background participant.  This marinade really did give the chicken an excellent flavor!  And it also functions quite nicely as a mop sauce for chicken if you decide to forego a BBQ sauce.

You can find Easy Peasy Foods online at http://www.easypeasyfoods.com where you can buy both their Chicken Insurance marinade and Barbecue Insurance BBQ Sauce online.  Easy Peasy Foods can also be found on Facebook and Twitter.

App Review: GrillStar – BBQ Timer and Guide

In addition to being a BBQ and grilling fanatic, I’m also a bit of a techno junkie.  It comes with the territory of working as a web and software developer during the day.  So when asked if I wanted to try out a grilling app, who am I to refuse?  So let’s dive in and take a look at GrillStar — BBQ Timer and Guide.  It’s available for 99 cents in the Apple App Store.

GrillStar Initial Screen

GrillStar Initial Screen (on the iPad)

The premise of GrillStar is to have the user emulate on the app exactly what he or she is doing on the grill, and GrillStar accomplishes this by presenting its primary interface as grill grates.  There are three different zones presented — a sear zone (denoted with a red background), a direct heat zone (yellow/orange background), and an indirect heat zone (black background).  These zones can be toggled on and off as well as be adjusted in size.

Adjustable heat zones

Adjustable heat zones

To add a meat to the grill, click the “Add” button at the bottom right corner of the app.  You’re then presented with a graphical interface to allow you to choose between traditional meats, seafood, and vegetables.  After making your selection, you can choose from various items to place on your virtual grill.  When you make your selection, you’ll be presented with the screen below.

Selected item screen

Selected item screen

From here, you can name the particular piece of meat you’re about to cook, set the flip timer (in minutes) and done timer (in minutes), and add it to the grill.  Not sure how long to set the timers?  That’s okay too.  Just click “Ask GrillStar”, and you will be given suggestions for flip and done times (as well as temperature at which to cook).  You can either accept the suggestions by the app or edit them for your food.

"Ask GrillStar" screen

"Ask GrillStar" screen

After adding items to your grill, just click and drag them onto the grill grates to start the timers for each item.  When it’s time to flip or to pull off the grill, you’ll get both visual and audio notification that time is up.  To flip an item, just double-tap on it and select “Flip item”.  To remove an item (or edit its settings), press and hold on the item until a context menu appears.

Here are five things that, in my opinion, make this app stand out from other apps:

  • Each item on the grill has its own timer, so multiple items can be timed at once.
  • The timers continue to run in the background even after closing the app.
  • There is a very good selection of meats and vegetables available in the area to choose your item to put on the grill.
  • You can “add a minute” or “add two minutes” to items already placed on the grill.
  • Even though the app is meant for the iPhone/iPod Touch, the app’s graphics upscale adequately for the iPad.
GrillStar (on iPad, upscaled graphics)

GrillStar (on iPad, upscaled graphics)

Here are two things that would add significant value (in my opinion) to the app if implemented:

  • Add the ability to take multiple items ready to be put on the grill and automatically schedule  when to place them on the grill so that everything comes off at the same time.
  • Add the ability for a user to add his or her own meats to the app to choose from.

For 99 cents, this app is a steal!  It has many features that make the app worth more.  If you are grilling multiple items and need to track when to flip each item, then this app is a must-have for your iDevice!

Charcoal Cheese and Onion Quesadillas

Mexican… BBQ…  Mexican… BBQ… sometimes life is full of tough decisions.  After coming home from work, I was at a loss for what to cook for dinner.  One part of me was craving Mexican while the other had a hankering for something off of the grill.  Then the rational part of me kicked in — duh, cook Mexican on the grill.  So I bring to you my first attempt at “Charcoal Cheese and Onion Quesadillas”.

Quesadillas

Quesadillas

Diced Onion

Diced White Onion

Shredded Cheese

Shredded Cheese

Your favorite BBQ rub.  Tonight I used Spicy #13 from Bandiola Spice Co.

Your favorite BBQ rub. Tonight I used Spicy #13 from Bandiola Spice Co.

Putting the quesadillas together was quite simple.  Take one tortilla shell, add cheese and onion to taste, and season with your favorite BBQ rub to taste.  You can also add your favorite meat at this step (steak, chicken, pork, etc.).

Assembling the quesadillas

Assembling the quesadillas

Fold the tortilla shell in half.  This will more than likely cause all of the cheese to gather next to the crease.  Pull back the tortilla shell, redistribute the cheese, and re-fold the tortilla shell.  Make sure to press firmly so that the shell holds this shape.  The shell may crack at the crease —  not a big deal at all.

Assembled quesadillas

Assembled quesadillas

Place approximately 20 charcoal briquettes in a charcoal chimney and light.  Once the briquettes have mostly ashed over, place in your charcoal grill.  Preheat a cast iron griddle on the charcoal grill.  After preheating for about 5-10 minutes, place the quesadillas on the griddle.  After 3-4 minutes flip the quesadillas.  Flip again after another 3-4 minutes.  Sprinkle cheese on top of the quesadillas and cook for another 3-4 minutes.  Plate and serve with your favorite salsa or, in my case, favorite BBQ sauce.

Charcoal Cheese and Onion Quesadillas with Draper's BBQ Sauce

Charcoal Cheese and Onion Quesadillas with Draper's BBQ Sauce

So would I change anything from this time around?  I would be more generous with the BBQ rub used on the inside… maybe add some fresh diced jalapeño peppers.  There’s also the option of adding meat.  All in all, I was pleased with this meal and would definitely eat it again.

Review: Uncle Kenny’s Mustard BBQ Sauce

Today’s review is the final in a series of reviews of sauces from Uncle Kenny’s BBQ.  I have been very pleased with his spicy BBQ sauce and his original BBQ sauce.  Rounding out the trio is his mustard-based BBQ sauce.

Mustard-based BBQ Sauce from Uncle Kenny's BBQ

Mustard-based BBQ Sauce from Uncle Kenny's BBQ

I won’t waste a lot of space introducing the man behind Uncle Kenny’s BBQ, Kenny Nadeau.  He has a very good write-up on how he got his start in BBQ.  With the products he has put out thus far, I’m very thankful he did!

Naked Observations

The first thing I notice before even opening the bottle is the color of the sauce.  The color of the sauce does not contain as much yellow as many mustard-based sauces may contain.  I look at the ingredient list and see that brown sugar is listed as the second ingredient (behind mustard, naturally), so that explains the coloring of the sauce.

The sauce

The sauce

There doesn’t appear to be any specks of pepper present in the sauce.  A closer examination of the sauce disproves that, however.  I was expecting a tangy taste, but instead got a nice blend of mustard, brown sugar, and tomato flavors.  No one flavor profile was overpowering, and the ingredients worked very nicely together!

To the Meat of the Matter

Traditionally, whenever I try out a mustard-based sauce (such as Sam Dog Yellow Dog BBQ Sauce), I like to use chicken as the test meat.  So I went and purchased some boneless, skinless chicken breasts to cook on the grill.  I cooked three chicken breasts — two of them had Draper’s BBQ sauce while the last one used the mustard-based BBQ sauce.  The chicken breasts were similar in coloring when finished.

Grilled Chicken Breasts -- bookend pieces have BBQ sauce from Draper's BBQ, middle piece uses mustard based sauce from Uncle Kenny's BBQ

Grilled Chicken Breasts -- bookend pieces have BBQ sauce from Draper's BBQ, middle piece uses mustard based sauce from Uncle Kenny's BBQ

The sauce worked very well with the chicken.  It did not overpower the meat but rather blended in nicely.  I let my wife sample a piece of the chicken using the sauce from Uncle Kenny’s BBQ.  She was not a fan of the sauce, but that does not surprise me since she does not like mustard-based sauces in general.

I must say that you cannot go wrong with this sauce.  While it may not be as rich and bold as the Sam Dog Yellow Dog BBQ sauce, it is a well-balanced sauce that should appeal to most tastes.

Review: Uncle Kenny’s Original BBQ Sauce

For diehards such as myself, BBQ and grilling season runs from January 1st to December 31st.  However, the majority of Americans look to Memorial Day weekend to kick off the official “grilling” season.  Tonight’s offering on the grill was pork chops.  However, I’m not here to talk about the pork chops.  I’m here to talk about the sauce I used on them — Uncle Kenny’s Original BBQ Sauce.

Uncle Kenny's Original BBQ Sauce

Uncle Kenny's Original BBQ Sauce

Let’s rewind back to a couple of months ago when I reviewed Uncle Kenny’s Spicy BBQ Sauce.  As you recall, this sauce was very well received in our home.  Along with the spicy sauce, I also received a bottle of original sauce and a bottle of mustard-based sauce.  I confess that I have not been as quick to publish a review of the original sauce — mostly because of my forgetfulness.  And for that, I apologize.  The original BBQ sauce from Uncle Kenny’s has been a hit here.  I’ve used it on everything from ribs to chicken to burgers to pork chops, which just happens to be today’s meat-du-jour!

Naked Observations

Uncle Kenny’s Original BBQ Sauce is a perfect example of what the majority of people think when they think of BBQ sauce.  It’s very thick with a dark, rich red color and aromas of brown sugar, molasses, and tomato.

A glimpse of sauce

A glimpse of sauce

When I took a taste of the sauce, it confirmed the flavor profiles I expected upon an initial glimpse of the sauce.  It was sweet, but with multiple types of sweetness rather than just high fructose corn syrup.  There was a very little kick of pepper to complement the sweetness of the sauce.  By itself, this sauce works very well with just about anything.  However, the true test lies ahead…

To the Meat of the Matter

Pork chops!  Pork chops!  Pork chops!  My wife finally bought us some pork chops for me to cook on the grill.  A light coating of vegetable oil, a light dusting of Plowboy’s Bovine Bold BBQ rub, and on the grill they go!

Mmmmm pork chop...

Mmmmm pork chop...

So good, it had to be seen twice!

So good, it had to be seen twice!

After approximately fifteen minutes on the grill (using Kingsford charcoal and apple wood chips), I apply a liberal glaze of the sauce to the pork chops.  The chops were moved off of direct heat, and they got cozy with the sauce for between 5 and 7 minutes.

Chops with sauce

Chops with sauce

And on to the plate they went!  Tonight’s pork chops were served with pork and beans (the fifth food group in our household) and butter and herb noodles.  The pork chops were a little bit overcooked, but that was my fault.  The sauce added a very nice, sweet flavor to the meat and did not overtake it at all in terms of taste.

This sauce is definitely a winner!  I can see why Kenny Nadeau (the man behind Uncle Kenny’s BBQ) has won awards with his line of sauces, and this one is no different!

All of the sauces made by Uncle Kenny’s BBQ available for purchase online, and there are a few brick-and-mortar retailers where they are available as well.

Website for Uncle Kenny’s BBQ: http://www.unclekennysbbq.com.

Review: Spicy BBQ Sauce from Uncle Kenny’s BBQ

Tonight was a night of unexpected opportunities. My wife had planned on cooking dinner tonight. However, I was unable to get one of the main ingredients for the planned meal, so those grand plans fell through. She finally suggested that I do the Hot-n-Nasty Burgers that I did earlier this week. Turns out this was the perfect opportunity to try out the Spicy BBQ Sauce from Uncle Kenny’s BBQ!

Spicy BBQ Sauce from Uncle Kenny's BBQ

Spicy BBQ Sauce from Uncle Kenny's BBQ

Uncle Kenny’s BBQ is based in the Orlando, FL area.  Started by college friends Mike Smith and Kenny Nadeau (the namesake for Uncle Kenny’s BBQ) in 2004, Uncle Kenny’s BBQ caters private events and festivals as well as participates in competitions sanctioned by the Florida Barbecue Association and the Kansas City Barbecue Society.  Kenny and Mike cite their Missouri roots in the flavors that they impart into their BBQ.

A few weeks ago, Kenny reached out to me and asked if I would like to try out his sauces.  We agreed that I would do reviews of his sauces, and about a week later I received a package containing a bottle of each of the sauces — Original, Mustard, and Spicy.  I love food that has a kick to it, so I decided tonight was the night for the Spicy BBQ Sauce.

Naked Observations

With all new sauces and rubs that I try, I always take a sample of it as it stands prior to being used on any food.  I spooned some of the sauce out on to a plate to get a good look at it.

Uncle Kenny's Spicy BBQ Sauce Appearance

Uncle Kenny's Spicy BBQ Sauce Appearance

The sauce is a thick sauce with a tomato and molasses base, which is classic of Kansas City styled sauces.  It has a dark red color with specks of black pepper evenly distributed throughout.

I took a brief smell of the sauce and definitely obtained the molasses and black pepper flavors.  It was not an overly sugary or sweet smell.  Then I took a taste.  I immediately noticed the sweetness from the molasses followed by the spiciness from the black pepper.  As the black pepper flavors hit my palate, the back heat started to come into play.  It was definitely noticeable, yet the heat did not overpower the sauce or throw off the balance of the flavors.  I was very pleased and looking forward to trying it with my meal.

Food Observations

As I mentioned earlier, tonight’s meal ended up being burgers.  I’m not sure if others are like this, but my wife and I enjoy burgers that are basted with BBQ sauce 5-10 minutes prior to coming off the grill.  So tonight’s burgers got basted with the spicy BBQ sauce twice — once 10 minutes prior to being pulled off the grill, and once 5 minutes prior.  The burgers had a nice dark red color from the sauce, and the sauce did not overpower the burgers.  Rather, it worked in harmony with the other flavors in the burger.  I would have taken pictures, but quite frankly… my wife and I were hungry and there was no time!  Based on the way the sauce worked with the burgers, I have a good hunch that it’d work quite nicely with a rack of ribs.

In conclusion… if you like your sauces with some spice and kick, then you will love the Spicy BBQ Sauce from Uncle Kenny’s BBQ.  The sauces are all available for purchase online, and there are a few brick-and-mortar retailers where they are available as well.

Website for Uncle Kenny’s BBQ: http://www.unclekennysbbq.com.

UPDATE:

I had some requests for burger porn.  Luckily, I had some leftover burgers from last night.  I reheated them and gave them another dosage of the spicy Uncle Kenny’s BBQ Sauce.  So here you go!

Naked shot!

Naked shot!

All dressed up!

All dressed up!

Inside goodness!

Inside goodness!

Makin’ Burgers with the Burger Pocket Press

My apologies for having been away for a while.  Real life tends to do that every now and then.  Since I actually got home from work tonight at a semi-reasonable hour (read: not after 11pm), I decided to fire up the grill for some burgers.  However, I did not intend to grill just any old plain burgers.  Oh no…  tonight was time to break out the Burger Pocket Press!

Burger Pocket Press Box

Burger Pocket Press Box

The Burger Pocket Press was invented by Michael Ajakie, a south Florida-based business owner, to solve the problem of inconsistent and fragile stuffed burgers.  It advertises the ability to create new burger recipes by sealing toppings on the inside in order to maximize flavor.

Burger Pocket Press Box Contents

Burger Pocket Press Box Contents

The Burger Pocket Press consists of four pieces — the bowl, the ring, the flat press, and the pocket press (all of which are dishwasher-safe).  Also included is a pamphlet that contains instructions for using the press along with a couple of recipes.  More recipes are available on the Burger Pocket Press website.

After washing the parts, it’s time to make some burgers!  I decided on a jalapeño cheddar burger using bacon cheddar cheese.  The directions to form a stuffed burger using the Burger Pocket Press are as follows:

  • Form the cap of the burger.
  • Form the burger pocket.
  • Add toppings to the burger pocket.
  • Seal the pocket.

I purchased 2 lbs of 80/20 ground beef for this experiment.  Let’s face it…  using lean ground beef for a burger is just blasphemous!  I made two 1/2 lb burgers tonight — one for me, and one for my wife.  Forming the cap was as simple as taking about 2  – 3 ounces of ground beef, placing it into the ring, and pressing it flat using the flat press.  To form the pocket, I took the remaining 5 – 6 ounces of ground beef allotted, placed it in the bowl, and pressed it using the pocket press.

Jalapeño and Bacon Cheddar Stuffed Burger in the Making

Jalapeño and Bacon Cheddar Stuffed Burger in the Making

One of the key points in the provided instructions is that you do not need to overstuff your burger.  Heeding that warning, I was a little conservative in the amount of goodies I put inside the pocket.  After I had put what I thought was a sufficient amount of stuff inside the pocket, I sealed off the top of the pocket with the patty I previously formed.  The seal was fairly well formed.  However, I did do some manual forming of the burger to ensure the seal was complete.  Doing so was not a big deal at all.  You can see the results below.

First burger is done!

First burger is done!

Looking good so far?  I thought so too.  For burger #2, I decided to go a little more liberal with the amount of stuffing.  As a result, the seal was not quite as complete, leaving a little bit of cheese exposed.

Both Burgers ready to go!

Both Burgers ready to go!

And off to the grill!

Burgers on the Grill

Burgers on the Grill

Burger Close-up Goodness!

Burger Close-up Goodness!

After approximately fifteen minutes over direct heat, I moved the burgers to indirect heat and basted the burgers with Sweet Baby Ray’s BBQ Sauce.  After another 10-15 minutes on the grill (these were big burgers, after all), I pulled them off.

Finished Products

Finished Products

In the picture above, the burger on the left was the one I overstuffed, while the burger on the right was the more conservatively-stuffed burger.  You can see that the seal on the left was not as thorough as the one on the right, but there was still some instance of cheesy gooey-ness from both burgers.  When I saw what it looked like on the bun, I just had to dub it the “Hot-n-Nasty!”

Hot-n-Nasty Close-Up

Hot-n-Nasty Close-Up

It didn’t quite seal like I had hoped, but I’m attributing that to using too much filler.  But wow, it was tasty!  If I had to pick one thing that I wish the Burger Pocket Press did a little bit better, I would say that a little deeper pocket press would be nice.  Overall, though, I was very pleased with the product.

If you are interested in purchasing the Burger Pocket Press, you can do so by calling 888-533-3318 or visiting http://www.burgerpocketpress.com.  If you are interested, you can also find Burger Pocket Press on Facebook and Twitter.

(Full Disclosure: I was sent the Burger Pocket Press in exchange for a review.)

Review: Sam Dog BBQ Yellow Dog Sauce

Yesterday, one of my co-workers needed my advice on BBQ places for lunch.  She told me that one of our clients would be buying lunch for the office today, and that lunch would be BBQ.  Immediately my mind starts thinking “Hey… this will be a perfect opportunity to try out some of my stash!”  After much thought, I picked the bottle of Yellow Dog Sauce made by Sam Dog BBQ.

Sam Dog BBQ Yellow Dog Sauce

Sam Dog BBQ Yellow Dog Sauce

Sam Dog BBQ is a small family-owned BBQ sauce and rub business based out of Alabama.  The Yellow Dog sauce is a mustard-based sauce influenced by BBQ flavors from the Carolinas, Kentucky, and Alabama.  It has a nice golden color that portrays its mustard roots.  As I do with all sauces, I took a naked taste.  Sure enough, I definitely taste the mustard base in the sauce.  However, the tangy flavor of the mustard is not overpowering at all and really adds a nice flavor to the sauce.

My next step?  Slather it on some pulled pork for lunch!

My lunch today

My lunch today, courtesy of Mac's Speed Shop

In one word: yum!  When applied to the pulled pork, the sauce added tremendous flavor.  The mustard flavors complemented the meat very well, and it was just overall tasty!  It was a consensus among co-workers that this was indeed good stuff.

While basking in the afterglow experienced after eating a hell of a lot of food, I had a brilliant idea: try the Yellow Dog on some chicken!  Eureka!  So after work tonight, I grilled some boneless skinless chicken breasts seasoned with Plowboys Bovine Bold.  In the last 10 minutes of grilling, on goes the Yellow Dog.

Grilled Chicken after the Yellow Dog touch

Grilled Chicken after the Yellow Dog touch

The sauce gave the chicken breasts a nice dark golden color, and the taste provided was fabulous!

Tonight's Dinner

Tonight's Dinner -- Grilled Chicken, Mashed Potatoes, Steamed Broccoli, and Stuffed Mushrooms

I normally do not use a lot of mustard-based sauces in my cooking, but this one was well worth it!  It lives up to its billing as excellent to use as a glaze or dipping sauce.  Do I recommend this sauce?  Absolutely!

The website for Sam Dog BBQ can be found at http://www.samdogbbq.com.  You can also find Sam Dog BBQ on Twitter.

Review: Klondike Pete’s Sweet BBQ Rub

A couple of weeks ago, I participated in a BBQ Brethren Trade.  I was lucky enough to receive two bottles of sauce and two bottles of rub.  Tonight, my wife asked me to grill some chicken, so I decided to use one of the rubs I received.

Klondike Pete's Sweet BBQ Rub

Klondike Pete's Sweet BBQ Rub

Made in Wisconsin, this rub prides itself on being a sweet BBQ rub.  The ingredients listed include brown sugar, mustard, and celery salt (among others).  As I picked up the bottle the first thing that I noticed was that this rub was really clumpy.  Bad.  As in, one solid clump.  One solid clump that remained a clump no matter how much I knocked the bottle against the counter.  I had to completely open the bottle and remove the top part that the rub shakes through.  Only then could I break off a piece of the clump into a glass bowl to use on the chicken.

The rub

The rub

As I do with all rubs, I take a few naked samples.  The flavor profiles were inconsistent between the samplings.  Some were really sweet (almost pure brown sugar) while others had hardly any sweetness at all.  The clumping was probably the primary culprit.

As a result of the clumping, it was difficult to get it rubbed in sufficiently on to the chicken breasts I laid out to grill.  I was finally able to get some of the rub applied to the chicken and onto the grill for approximately 20 minutes.  I sauced one of the chicken breasts (my wife’s) with original Big Butz BBQ Sauce, and I left mine unsauced.

I’m not sure if it was the way that I had applied the rub to the chicken or what, but in my opinion the rub just did not impart a lot of flavor at all. That is a shame, because there is definitely a market for a good sweet BBQ rub.  Guess I’ll have to come up with my own…