This weekend signifies your turn to host summer’s last hurrah. You’ve got the grill and the grilling accessories, but how about a little flavor to make your food stand out?
Whether or not you bought one of the variety of grills offered at Bekins, we encourage everyone to come in for the accessories that go with them. If you have a Kamado-style or gas grill, we have you covered with griddles, pizza stones, starters, charcoal and much more. You can even get a 3-piece set of tongs, spatula, and a grill fork for $6.99!
Yet, have you tried some of our sauces and rubs? Many come in traditional flavors, but we also offer ways to provide a unique kick to your feast this weekend.
GRILLING SAUCES AND RUBS AT BEKINS
BIG GREEN EGG BARBECUE SAUCE
Big Green Egg says to try their sauces with your favorite pizza and calzones, or try some in place of ketchup for burgers and fries. Kick up the flavor of baked beans and potatoes, mix them in your favorite meatloaf or spice up your Bloody Mary mix. Zesty Mustard Honey and Vidalia Onion Sriracha might really mix it up at your feast.
KAMADO JOE GOURMET MEAT RUB
Kamado Joe says all of their rubs are specially formulated with organic evaporated cane juice as well as corn starch to keep the sugars from liquefying and dissipating. The formula leaves more flavor in your grilled meats along with less risk of burning and blackening. Maybe try the Peach or Warm Spice flavors to test your taste buds this weekend.
BOURBON BARRELL KENTUCKYAKI
The Kentucky-style hot and spicy teriyaki sauce adds flavor to beef, pork, chicken, fish, stir-fry and grilled veggies.
WOODFORD RESERVE BOURBON SUGAR
In the vanilla flavor, a Bourbon Madagascar Vanilla Bean is added to raw Demerara sugar to enhance the rich caramel flavors with a hint of vanilla for added complexity. Try sprinkling it on grilled salmon.
DIZZY PIG GOURMET GAME ON! WILD GAME/RED MEAT SEASONING
Fresh coffee, chipotle chiles, and a hint of ginger provide some of the unique touches to Game On! Seasoning works best on venison, game and red meat. It can also flavor soups, stews and pan dishes. You can even use it as a finishing spice.
try one and let us know!
If you try out one of these sauces or spices, let us know what you think! Leave a comment on this blog entry, or connect with us on our Facebook page.
(Pork butt, or ‘Boston butt’, comes from the thicker section of the shoulder where the fat running through the meat is more intense.)
Hosting a summer BBQ soon? Instead of the traditional burger or hot dog, why not impress your guests with something more!
While this recipe does take a good amount of time, we think you will agree that the taste is well worth the wait. The main factor behind the taste is the use of a smoker like Kamado Joe or Big Green Egg. Using a smoker allows the pork to become more tender and be infused with a unique flavor that even the most experienced grill master will enjoy.
If you do not have access to a smoker, you can still achieve great taste using a smoker box, like one from Broil King, on top of your traditional grill.
Pork Butt / Shoulder 10 lbs.
Salt .5 lbs.
Sugar 1 lb.
Water 2 gal.
Kamado Joe’s Peach Seasoning
Gather all ingredients
1 day before, brine* the pork in a salt and sugar water mixture. Allow the pork to brine overnight
The next day, pat down the pork and season liberally with Kamado Joe’s peach seasoning
Preheat smoker to 220 degrees Fahrenheit
Once smoker reaches desired temperature, place soaked** wood chips in the smoker (this technique will work for any smoker)
After the chips are placed in the smoker and the grill racks are brought up to temperature, place the pork inside the smoker and allow to cook for 7 hours at 220 degrees Fahrenheit
Once the pork is finished, wrap the pork in aluminum foil and allow it to rest for 15-20 minutes
Shred the pork and season with the BBQ sauce of your choice or enjoy the natural flavor that the meat developed over the 7 hour cooking period and try it without any sauce
*Brine is to soak in or saturate with salty water. Start a brine by combining salt and sugar into a container and whisking the water into it. Then, place in the product you are going to brine and top it off with water until it is fully submerged. This will leave you with a wonderfully moist product in the end.
**Soaking your woodchips is important because if you don’t, the wood chips will go up in flames and burn quickly. Because you are smoking something, you want a nice slow burn for the chips so they last several hours. To soak the woodchips add them to water, leave for about 5 minutes, and then strain any additional water out of them. Once they are soaked you can add them to your smoker right away.
Today is National Deep Dish Pizza Day! Did you know that the Italian word “pizza”, or peet-sa, as the Italians know it, actually means “pie”? Pizza is said to have originated in medieval times among peasants in the area around Naples, Italy. Originally, it was merely a paper-thin slice of bread dough baked in a hot stone oven, a pizza style often known as Sicilian. Pizza found its way to America with the arrival of Italian immigrants in the late 19th century and was very popular among large Italian populations in New York City, Chicago, Philadelphia, and Saint Louis. The origin of deep dish pizza, or Chicago-style pizza, as it is widely known, is traced back to 1943 when Pizzeria Uno on Chicago’s near north side, served up a unique variation on traditional Italian and American pizzas — a pie with a thick, coarse, crunchy crust, with the sauce on top of the cheese instead of the other way around. Who exactly gets the credit for this legendary pizza is debatable, depending on the source, but it is widely attributed to either Ike Sewell, Pizzeria Uno’s founder, or Rudy Malnati, the restaurant’s first chef.
The pizza’s foundation is simple. It uses a thick layer of dough, made with corn oil, olive oil, and flour, that is formed to a deep round pan and pulled up the sides. The pizza crust is then parbaked before the toppings are added to give it greater spring. The crust is then covered with cheese (generally sliced mozzarella) and covered with meats and/or vegetables such as Italian sausage, onions, and bell peppers. A sauce consisting of crushed or pureed tomatoes is then added. Usually this is topped with a grated cheese blend to add additional flavor. On the usual pizza, about a pound of cheese is added. Because of the amount of ingredients in this style of pizza, it is usually eaten with a knife and fork. It’s quite messy to eat with your fingers.
Ordinarily deep dish pizza is baked in a very hot oven or a special pizza oven, but did you know you can make delicious deep dish pizza on the grill? The Big Green Egg company, makers of the incredible domed kamado style Big Green Egg cooker/griller, the design of which is modeled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japanese beginning in the 3rd century, makes a Deep Dish Pizza/Baking Stone, a pie-plate type dish that is not only suitable for deep dish pizza, but also quiche, cinnamon rolls, and lasagna! The stone distributes heat for even baking and browning, and retains heat so efficiently that your foods conveniently remain warm longer.
Already own a Big Green Egg? Click here for their deep dish recipe using the pizza stone! Don’t have an Egg? Come on in to one of our stores and take a look at this versatile device that leaves you asking, is is a cooker? a grill? an oven? a smoker? The answer… YES!
Traditionally deep dish pizza is layered with cheese and sausage, but you can put anything you like on your pizza… so leave us a comment and let us know, what is your favorite pizza topping?
Cooking on charcoal offers many rewards for the outdoor grilling aficionado. The subtly smoky flavor complements most foods, from sweet to savory, and cannot be matched by other fuels. Plus, there is a certain primal satisfaction in cooking over a hardwood fire that transcends the taste of the food alone.