Spices Online

Features

• Machine wash and dry

Description

Butt Rub is an all purpose seasoning with a balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno). Bad Byron's Butt Rub can be thought of as a dry marinade or "rub". Apply Butt Rub to the meat, rest it covered in the refrigerator, then cook and enjoy. The Butt Rub Competition Cooking Team has won numerous national barbecue awards, including 15 grand championships and 14 reserve championships. First place Award of Excellence from the National Barbecue Association. First place Golden Chile Award for Cook-off Seasoning/Rub by Chile Pepper/Cooking Zesty Magazine.

Features

• Used by championship barbequers, professional chefs, and backyard cooks everywhere
• Balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno)
• Outdoor flavor at it's finest
• A great all-purpose seasoning

Description

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.From the Trade Paperback edition.

Book Description Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes, such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque. From Big Bob Gibson's BBQ Book: White Sauce People raised in Decatur, Alabama, know that barbecue sauce is supposed to be white. For more than eighty years, Big Bob Gibson’s has been dunking its golden-brown birds, fifty at a time, into a vat of this tangy, peppery white sauce. The steaming, glistening chickens are then cut to order for our customers. For years and years the restaurant’s early-morning cooks closely guarded the white sauce recipe, which was made each day before the day shift arrived. However, even without doing the math, I can tell you that hundreds of cooks have passed through the pitrooms of Big Bob Gibson Bar-B-Q, so I don’t think you can describe this recipe as "closely guarded" anymore. I do know that Big Bob’s techniques and recipes, including his white sauce, have influenced the flavors of regional barbecue in Alabama. The great thing about passing secrets is that every time they are shared they change slightly. There is now a large number of "authentic" versions of Big Bob’s original secret recipe and cooking method—all different from one another. This is one of my favorite examples. Ingredients 2 cups mayonnaise 1 cup distilled white vinegar 1/2 cup apple juice 2 teaspoons prepared horseradish 2 teaspoons ground black pepper 2 teaspoons fresh lemon juice 1 teaspoon salt 1/2 teaspoon cayenne pepper (Makes 4 cups) Directions In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

Features

• ISBN13: 9780307408112
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Do you love barbeques... the smell of the ribs... the taste of the burgers... and time spent with friends and family? Do you want to grill... but don't actually know much about it? If so, then you've found the right book!Everyone loves the summer time. The sun... the fireworks... the movies... the lake... and barbeques.Summer-time and barbequing go hand-in-hand. You can't have a real summertime experience without grilling up some burgers at the lake. Or having a backyard party with your friends and family. If you're going to have a real summer, then grilling has to be a part of it.There's just nothing like the smell of a grill on a warm summer evening while you're playing with your kids or laughing with friends.But let’s face it, most of us only know how to grill burgers and hot dogs... And even then we burn 'em.But there's so much more to grilling than just hamburgers...There is a TON of great food you can make by grilling and barbequing. You can cook pork, beef, chicken, seafood, and vegetables all on a grill. You can even grill bread!You can make a limitless number of fabulous meals all on the grill. And it is different than any other cooking style out there. Barbequing uniquely flavors food in a way that can't be captured any other way. Not to mention that it drains out a lot of the fat and grease that would otherwise stay trapped in food. In fact, barbequing can be a lot healthier than cooking food any other way...But many people don't have amazing barbeques because they don't know how to grill...If you don't really know how to barbeque, you could be missing out on a lot of incredible food!Barbequing a great meal isn’t hard to do, you just have to know what you're doing... Here’s some of what you’ll learn inside to perfect your barbeques: - The History of Grilling: The intriguing history of the barbeque's ancient past!- Grilling Methods: Tips on how to make a moist, juicy meal that will knock the socks off your friends and family.- Smoke 'em or Boil 'em? Secrets on creating mind-blowingly unique barbeques that will have your friends in awe of your grilling skills- Grilling Techniques: Grilling will have your guests licking their lips and asking for more!- Charcoal or Gas? The timeless debate, but both have their strengths. - Juicy Meat: If you mess this up, your guests will be chewing on their meal long after they've stopped enjoying it. - Healthy Heat... These simple guidelines will keep you and your guests from spending the rest of the evening in the bathroom- Great Grilling Tips... Know these pointers and make the difference between a mediocre meal and the barbeque of the summer.- The Right Heat, The Right Time: Keep your friends and family coming back for more- How To Grill Beef: Make thick juicy hamburgers, bone licking ribs, and steaks that will make a cow salivate - all from your back yard.- Pork Barbeques: Your friends will be clamoring to find out how you make your pork taste so good!- How To Make Grilled Chicken: You can stay in shape AND make your taste buds sing by grilling chicken- Seafood On The Grill... Mmmm! There's nothing like grilled lobster, shrimp, or salmon. - Grilled Greens: It makes those veggies taste amazing, and it's a sure-fire way to get your kids to eat 'em.- Grilling Safety... Simple pointers that can keep you and your family from getting kissed by the flame- How To Keep Your Food Tasting Great: Keep your barbeque a mouth watering event with this easy, yet all-to-often forgotten step- Plus much, MUCH MORE!This just scratches the surface of what’s in this book. If you've ever been interested in grilling, but didn't know where to start, then this book will get you started on the right foot. It contains everything you need to know to grill an amazing barbeque today!

Description

Kansas City Rub: In Kansas City, it's all about spice and wood smoke. Sprinkle this smoky and spicy rub on ribs, pork shoulders, briskets, chicken, even salmon to produce barbecue that wins competitions. Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. "Rubs are one of the hallmarks of master grillsmanship. Rubs make good barbecue great and great barbecue unforgettable." - Steven Raichlen

Features

• 6-ounce container of sweet-and-smoky barbecue rub created by Steven Raichlen
• Enhances the flavor of meats, poultry, seafood, and vegetables
• Sprinkle it on like seasoned salt or use it as a cure by rubbing it into meat before marinating
• Use 2 to 3 teaspoons per pound; store away from heat and light
• Measures 3-4/5 by 3-4/5 by 2-1/5 inches; model number: SR8082

Features

• Machine wash and dry
• Babydoll fit is VERY petite. See Measurement Chart.

Description

Wizzys Smokin Rub is made with the perfect spices that will Jazz up your Pork and Chicken.

Features

• 100% Cotton

Description

A champion from the barbecue circuit shares his secrets for perfect barbecue in a book that will win a blue ribbon from backyard chefs Authentic slow-cooked barbecue is the great star-spangled specialty and home barbecuing is the new craze taking America's backyard cookouts by storm. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray Lampe, a former Chicago truck driver turned barbecue chef champion, and teacher, serves over 200 of the best recipes he's developed for barbecued and grilled classics including smoky rubs and marinades, championship ribs, smoked chicken and turkey, pulled pork, brisket, barbecued lamb, home-smoked salmon, and much more, including all you need to know to slow smoke an entire pig for a feast that family and friends will never forget. There's also a long list of specialty recipes like jalapeno bris-ket, and green chile enchiladas with smoked chicken, and answers to questions any backyard chef might have: - What is the difference between grilling and barbecuing? - What's the best barbecue smoker to buy and how do I use it ? - What are the best cuts of meat and fish to cook on a smoker? - What are the secrets to becoming a barbecue champion?

Features

• ISBN13: 9780312339791
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Features

• Pork - Wings - Seafood World Champion BBQ Rubs - Includes: Bad Byron's Butt Rub BBQ Seasoning, Texas Rib Rangers Spicy Seasoning, Bad Byron's Jubilee Seafood Seasoning.
• Bad Byron's Butt Rub Barbecue Seasoning - 4.5 oz. - Is used by championship barbequers, professional chefs, and backyard cooks everywhere. The company's original product, is an all-purpose seasoning with a balanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked Jalapeño) - "A Little Butt Rub Makes Everything Better"
• Texas Rib Rangers Spicy Seasoning - Best taste you ever put a lip to! We are out to please palettes far and wide. It is excellent for beef, pork, poultry and wild game. Sprinkle or rub it on the meat evenly and cook to taste. Can be used as a marinade.
• Bad Byron's Jubilee Seafood Seasoning - From south Texas to south Florida, southern cooking traditions meet the gulf's bounty with great exuberance. The pinnacle of this relationship can be found in Alabama, along the eastern shore of Mobile Bay. Here, a rare phenomenon known as a "Jubilee" exists when the conditions are just right. Shouts of "Jubilee" can be heard in the night, and locals gather the bay seafood that is waiting for them patiently along the shore. In the spirit of this offering we present Bad Byron's Jubilee Seafood Seasoning. The flavor of the Gulf south. Bad Byron's Jubilee Seafood Seasoning was developed especially for grilling. Simply brush your fish fillets, shrimp or scallops with olive oil and season with Jubilee prior to cooking.