Spices Online

Description

A mouthwatering blend of KC Masterpiece signature spices. Use it to add barbecue flavor to salmon fillets and tater tots.

Features

• Pack of twelve, 6 ounces each (total of 72 ounces)
• A mouthwatering blend of KC Masterpiece signature spices
• Use it to add barbecue flavor to salmon fillets and tater tots

Description

Kernel Season's Popcorn Seasoning, Barbecue, 3-Ounce Jars (Pack of 6)

Features

• An 3 ounce jar in a pack of 6 (total of 18 ounce)
• Contaisn low sodium
• 5 calories per 1/4 tsp
• Contains all natural and gluten free

Description

This Stainless Steel Seasoning Injector has a 2-oz. Capacity and comes with 2 Stainless Steel Needles: 1 for Liquid Marinaide & 1 for Minced Marinaide.

Features

• 2-ounce seasoning injector for moist, perfectly seasoned food
• Sturdy stainless-steel construction to last year after year
• Includes a liquid marinade needle and a minced marinade needle
• Easy to use and clean
• Perfect for beginner and advanced cooks

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

Bayou Classic Seasoning Injector 2 Needle Large 2 Oz Capacity Carded Discovery Acc, Hwu All items sold new in original packaging

Features

• "BAYOU CLASSIC" SEASONING INJECTOR
• 2" needle
• Large 2 oz capacity
• Carded

Description

Hawaii Aloha Spice Seasoning and Rub. 2 oz. Foil bag. Ingredients: Hawaiian Sea Salt (Sea Salt & Alaea Hawaiian Red Clay), Organic Herbs, Organic Sugar, Organic Garlic, Organic Black & Red Pepper, Organic Onion, Organic Spices, Organic Tomato, Natural Smoked Flavor. Alaea Sea Salt, known for its characteristic red color, is the traditional seasoning used by Hawaiians to flavor and preserve food. Traditionally this salt is also used in ceremonies for cleansing and purifying. The red color comes from Hawaii?s volcanic red clay and is rich in trace minerals. Alaea sea salt is only found in the Hawaiian Islands and is used in all of our herb and spice rubs.

Features

• Hawaiian Food products will add a special touch to your next party!

Description

Just before serving barbecued ribs, chicken or sausage, add this finishing touch: baste with a hot vinegar and water base, lightly coat with dry seasoning, then have a little Rendezvous at home!

Features

• Just before serving barbecued ribs, chicken or sausage, add this finishing touch
• Baste with a hot vinegar and water base, lightly coat with dry seasoning
• Manufactured for the world-renowned rendezvous restaurant

Description

Complete seasoning for meat, soup and even salads. Popular in the Latin communities.

Features

• Good on all kinds of meat
• Adds just the right flavor
• Great for BBQ's

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