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Grilling Guide Low and Slow From Kansas City and Memphis to Texas and the Carolinas, true barbecue is an exercise in patience that’s justly rewarded when brisket, ribs or pork shoulder are slowly smoked into a tender prize. A harmonious dance between smoke and heat, authentic ‘cue is easily attained in a smoker, gas or charcoal grill or an oven. Add unique seasoning blends with our great selection of bulk herbs and spices. Spice up your barbecue and grilled favorites with these traditional “wet” and “dry” flavor boosters. Marinades A traditional “wet” way to infuse flavor and tenderize, marinades are a blend of herbs and spices mixed with oil, wine, vinegar, citrus juice, or other liquids. If re-using a marinade as a sauce, it must boil for at least 2 minutes, to a temperature of 165ºF, due to the uncooked meat or poultry juices. Rubs Rubs are a blend of herbs, spices, sugar and salt that are applied to meat, poultry or seafood right before grilling. When barbecuing, sprinkle your favorite rub generously over ribs or brisket and refrigerate for 2 hours or overnight.When cooked the sugar caramelizes into a flavorful crust keeping in the juicy,smoked flavor. Mops Simply a blend of spices and liquids that can be spritzed over low and slow barbecue or even quickseared meats, poultry and seafood, mops add a burst of flavor and moisture. Experiment and create your own unique mops with different herbs and spices mixed with oil, wine, vinegar, citrus juice, beer or other liquids. Recipes to Try: True Barbecue Brisket Cue'd Baby Backs |
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