bbq rubs online shopping by Tennessee River Olive Oil Co: When I think Memphis I think Memphis style ribs. And when I think ribs I think of dry ribs and wet ribs. Dry ribs are just that; dry rub and oil on the rib and the flavor and tenderness cooked into the meat. The wet rib is doused in sauce before, during, and after the cooking process. Sauces, from what I have seen, are driven by flavor of molasses and tomato paste being reduced (with other ingredients) giving a rich dark texture. This mayonnaise based white BBQ sauce is all about tangy and rich flavor. This white sauce was made for grilled and smoked chicken by Robert Gibson from Big Bob Gibson’s Bar-B-Q. Not only is it great on chicken it’s a great dipping sauce for grilled chicken wings or even for French fries. See additional details at gourmet spice store Guntersville, Alabama.
While BBQ sauce might seem like the most important flavor component in your smoked or grilled meat meal, we’d like to nominate another contender in the MVP taste race: BBQ rubs. Since it’s often either the first ingredient applied (in other words, it has the most time to infuse every ounce of meat with flavor) or the last ingredient, the best BBQ rub recipes can make your meal stand out. Try these unique spice blends, our go-to homemade BBQ rub recipes, to take your meats to new levels of deliciousness.
Maple syrup tip of the day: When the trees have been tapped and all the equipment is ready, the sugarmaker is ready for the “first run,” that exciting time of the year when the sap first starts to flow, sap flow requires freezing nights and warm (but not hot) days. These must alternate and be in long enough series to allow the sap to move in the trees. For the first time each season the sap will drip into a bucket or slowly start to flow down the tubing system towards a collection tank. Prolonged periods of either below freezing temperatures or days without freezing nights will stop the sap flow. As a result, sugarhouses often start and stop boiling at different times due to local climatological factors. The gentle geographic progression is a reverse of the fall foliage season. That is, the lower elevations and more southern regions of Massachusetts usually start their maple seasons before the higher elevations and more northerly areas. Prolonged warm spells or cold snaps during the season may halt sap flow for several days, and it may start again when conditions are favorable. As a result, 24-hour work days are often interspersed with two, three or even more days of relative inactivity. This gives the sugarmaker a chance to recover lost sleep, make repairs, clean equipment, and get ready for the next sap “run.”
The culture and tradition of balsamic vinegar is so important that the Italian government applied for and received a Protected Geographic Indication from the European Union. This means that if a bottle has the words Balsamic Vinegar of Modena PGI (or IPG) on the label, and a special seal from the EU, the vinegar must conform to a strict set of production guidelines. Note the minimum levels of grape must (20%) and wine vinegar (10%) in the specifications. “Must” is basically grape juice. It’s sweet in its unfermented, un-acidified state. Wine vinegar is acidic. So it’s the balance of these two main ingredients – grape must and wine vinegar – that determines much of the resulting vinegar’s character.
Peach Cobbler Cooking Instructions: Preheat grill to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a cast-iron pan or a 3-quart heavy-duty or metal baking dish and place on grill to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon peaches on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Grilling a Tri-Tip is pretty simple. The one thing you really have to worry about is flare-ups. Tri-Tips have a wonderful layer of fat (remember – fat is flavor!) that can melt off of the steak and onto your coals causing flare-ups, which will ultimately burn your steak. The rest is easy. Prepare your grill for hot direct heat on one side, and indirect heat on the other using split diverter plate. Sear the roast on all sides, 3-4 minutes per side over direct heat. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur. Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack over the diverter plate. Try to maintain a grill temperature of 250°F to 300°F.
When you shop for balsamic vinegar, whether in grocery stores or online, you will find a variety of products: Balsamic Vinegar (no mention of Modena on the label) – Balsamic vinegar for everyday use that may or may not come from Italy. If it doesn’t have the PGI label, it may still come from Italy and it may be labeled “Balsamic Condiment”. It may be good quality or it be imitation balsamic, which is just vinegar (no grape must) with added thickeners and sweeteners.
Tennessee River Olive Oil Co is nestled in the mountain lakes region of Northeast Alabama, we proudly provide premium imported olive oils and balsamic vinegars to our local community and beyond. Steeped in tradition, olive oil production in Italy combines history, authenticity, and culture to produce a culinary experience like no other. Let the outstanding flavors take you back to Old Italy and a time when slow food was the standard, not a marketing pitch. Our store features a variety of ultra premium, gourmet products that bring exceptional flavors from around the world to your kitchen. See more info at https://www.tnriveroliveoilco.com/.