How to Make Smoked Cheese

Smoked roast beef (left) and smoked cheese (right)

Greg's Smoked Cheese is always a hit at cookouts & barbecues, and is super-easy to make if you have a smoker. The flavor of freshly-smoked cheese is deeper and more complex than what you get in pre-smoked cheeses from the grocery store or deli, and you just can't beat the indulgently satisfying experience of dipping into warm, ooey-gooey cheese that's just come off the smoker.

All you need to smoke cheese at home is a BBQ smoker, wood chunks for your smoker (something that's not too strong -- Greg uses oak chunks), small aluminum trays (1 per block of cheese), and one or more blocks of easy-melting cheese such as cheddar, Monterey jack, pepperjack, Swiss, provolone, colby, mozzarella, etc.  You can also add flavor ingredients to the cheese before smoking, such as chopped jalapeno or habanero, crumbled bacon, or the like.

1. Place each whole block of cheese in a small aluminum tray -- Greg lines the trays with foil to keep the trays clean & reusable. If you do that, you'll have to spoon out the hot cheese from the foil immediately after smoking or else it will stick as the cheese cools.

Smoking cheddar with jalapeno

2. When the smoker reaches 225°F, place the cheese tray(s) on the smoker rack. If you're using chopped hot peppers or any other toppings, sprinkle them over the cheese blocks -- they'll sink into the cheese as it melts (see photo on right).

3. Cover the smoker and make sure the temperature stays at 225°F. Smoke until the cheese is melted and lightly browned on top, about 1 hour. Remove from trays from smoker (spoon the cheese out from the foil if using) and enjoy the cheese, while still warm, with crackers or raw vegetables, on burgers & sandwiches, etc.

If you have any smoked cheese left over, wait until it cools completely then wrap tightly with plastic and refrigerate. The cheese will re-harden and you can use it like regular cheese.

Zestfully yours,
Gloria

Cooked-to-Order BBQ Ribs, Brisket & Pulled Pork Now Available!

Are you too busy to cook on a smoker, or live someplace where you can't use a grill or smoker?

Do you long for slow-smoked brisket the way it's done in Texas, or authentic Memphis ribs so tender that they pull apart with the gentlest tug, or genuine pulled-pork barbecue like they serve in the Carolinas?

Do you wish you could get championship-quality BBQ and side dishes delivered to your home?

If you answered "yes" to any of the above, I have good news:

The Carolina Sauce Company is now your online source for real wood-smoked BBQ, courtesy of our partnership with Pig of the Month BBQ!

Pig of the Month BBQ is a small, family-owned and operated business that's passionate about barbecue and good food. And thanks to their commitment to making authentic barbecue the old-fashioned way and the modern wonders of the internet , you can now buy BBQ online from them and have it delivered to your home! (That is, if you live in the continental US.  They cannot deliver overseas or to APO/FPO addresses because of the perishable nature of their products.)

The folks at Pig of the Month specialize in making REAL barbeque according to traditional recipes from different regions of the US, and cooking it the old-fashioned way: Wood-smoked, cooked low and slow, and naturally seasoned. All of their meats are 100% natural, free range, anti-biotic free and hormone-free. They even offer a variety of gluten-free products, too.  Everything is cooked and prepared upon order for optimum flavor, then lash-frozen and express-shipped on dry ice with easy instructions for thawing and reheating.

Pig of the Month BBQ offers "a la carte" and "complete meal" packages, plus monthly clubs so that you'll never have to go longer than 30 days without experiencing great BBQ. From smoked beef brisket to Carolina pulled pork, Texas style baby backs to Memphis style ribs (wet OR dry), plus a variety of sausages, gourmet bacon, beef jerky, traditional sides like baked beans and even pimento cheese, chocolate covered bacon and other zesty treats, they have it all. One taste and you'll understand why Pig of the Month has won awards and received effusive praise and well-deserved accolades from countless satisfied customers and duly impressed food critics.

Treat yourself to great homemade barbecue without all the long hours and hard work involved in making it yourself -- or send that special someone an unforgettable barbecue gift from Pig of the Month BBQ.

Click here or on the banner below for more information or to order online, and tell them Carolina Sauce sent you.



Zestfully yours,
Gloria

PS: Pig of the Month BBQ is just one of the great new partners we're working with for specialty meats and gourmet cheeses. Visit our recently updated Meats & Cheese page to browse our offerings.

How to Make Genuine NC Pulled Pork BBQ

Making genuine North Carolina pulled pork barbecue is a dying art. Even if they know how to do it, few people nowadays take the time, or have the time, to tend to a smoker or BBQ pit -- and sadly, few barbecue restaurants actually smoke their pork anymore, either because of the time and labor involved or because of local ordinances effectively banning commercial BBQ pits.

While smoking a whole hog is indeed a huge production, smoking a pork shoulder or butt (aka Boston butt) is certainly doable for most people and well worth the time and effort. If you've always wanted to make real North Carolina barbecue that's fork-tender and succulent with a seductive smokiness that complements the natural meaty flavors in the pork, read on.

First, the good news: It's actually not hard to make perfectly edible and even tasty NC barbeque that's smoked, not baked or slow-cooked in a crock pot. The "bad" news is that it takes practice to achieve that blissful balance of spice, smoke, crunchy bark, juicily tender flesh and the pink halo of a smoke ring. But there are worse ways to spend your time than making and eating barbecue.

As with baking, variables like the weather (temperature and humidity) need to be taken into account when using a smoker, and wind can also be a factor, hence the need for practice. Greg has spent years honing his barbecue-making skills and practicing the art of turning a pork butt into real North Carolina BBQ. Here is his tried-and-true method, which has won him many friends, earned him the respect and envy of pros, and even seduced vegetarians into sneaking a bite and proclaiming it GOOD.

Chimney Charcoal Starter

To make authentic pulled pork barbecue, you'll need a smoker with a temperature gauge built in (or a separate smoker thermometer), one or two chimney-style charcoal starters (to make life easier), real charcoal (not "quick start" because you don't want any fuel flavor), wood chips or chunks (Greg recommends oak because mesquite and hickory are too strong while fruit woods are too mild), and a Boston butt, aka pork butt.  Unless you are very experienced, you should also use a meat thermometer to ensure that the pork reaches an internal temperature of 180°F.

Fill two charcoal chimneys with charcoal and light the coals (Greg uses crumpled newspaper as fuel). When the coals are red, dump them into the smoker and add a few chunks of oak (or a couple of handfuls of chips) to your smoker. Burn until the wood burns down to coals and no flame is present. Adjust the smoker vents so that the temperature gauge hits and maintains at 250°F. This is where science and art intersect, because you likely will need to monitor and adjust the vents from time to time  to maintain the correct temperature for the entire cooking time. And there is no set amount of cooking time: As Greg likes to say, "it's done when it's done." There is no rushing good barbecue, and depending on the size of the pork butt and outdoor conditions (temperature, wind & humidity), it may take a few hours or all day--or even overnight and through the next day if you are smoking a whole hog in the middle of winter. But if you insist on additional information, when Greg made barbecue this weekend he used a 2 1/2 lb. very lean pork butt from a local farm (conventionally-raised pork will be fattier), and it took about 6 hours to smoke.

Rubbed & on the smoker

While the wood is burning down, completely rub the Boston butt with your choice of BBQ rub or seasoning, covering it liberally. Once the smoker hits 250°F, place the butt on the smoker rack, fat side down. Some people place it fat side up, but Greg swears there's really no discernible difference in taste and you don't really need the fat dripping down into the meat if you know what you're doing.

Once the butt is on the smoker, leave it alone BUT periodically check the temperature of the smoker to make sure it remains at 250°F. Depending on whether the temperature fluctuates up or down before the butt is done, you may need to adjust the vents and/or add a little more charcoal (make sure you light it first and wait until the coals are glowing before adding to the smoker, or else you'll introduce unpleasantly harsh flavors).

The pork butt is done when you can stick a metal fork in it and twist without much effort BUT the meat is not falling apart. When the pork is fork-tender the internal temperature of the pork will have hit 180°F. When the butt looks like the photo below, you can test for doneness:

"Fork-tender" is before "fall off the bone" tender, with the latter being overcooked and probably dry. The photo below shows Greg using the fork test to determine that the pork is done and ready to be removed from the smoker: 

When it's done, transfer the butt onto a platter or tray and let it rest 15 minutes. You can see where Greg used the fork test:

Smoked Boston butt resting before pulling

After the pork has rested, use two forks or your hands to pull the pork. Greg likes to use two forks:

At this point, you can either transfer the pork into a bowl or pan for saucing, or serve it "unsauced" on plates or buns with a bottle of genuine North Carolina barbecue sauce handy so that diners can add sauce to add to taste. Good side dishes to serve include slaw and hush puppies, as well as collards or other greens, baked beans or seasoned green beans.

Zestfully yours,
Gloria

PS: If you're looking for real North Carolina BBQ sauce for your pulled pork barbecue, you'll find some of the best on our NC Products page, including eastern-style (vinegar) Wells Hog Heaven BBQ Sauce, spicy-hot eastern style Scott's BBQ Sauce, Piedmont or Lexington style (vinegar-tomato) Jim's Own BBQ Sauce, and western-style (more tomato plus vinegar) Bone Suckin' Sauce.

2012 Lexington NC BBQ Festival: Making the Best of Disappointment

The 29th Annual Lexington NC Barbecue Festival was held yesterday in charming uptown Lexington, North Carolina, which is located in the Triad region (near High Point, Greensboro & Winston-Salem) of the state. Despite having lived in NC for almost 30 years, including 5 of them in Winston-Salem, I had never visited this festival--although I have eaten at several excellent BBQ joints in and around Lexington over the years. At long last, I finally was able to attend yesterday's event, and did so with the expectation of a celebration of all things barbecue with offerings from some of the area's most celebrated restaurants.

I was sadly mistaken, and as a result, disappointed.

Don't get me wrong, there was barbecue at the Lexington Barbecue Festival, but only at three large "barbecue tents" dishing out mass-produced (albeit wood-smoked) chopped BBQ. Choices were limited to BBQ sandwiches and BBQ trays, both with a helping of Lexington's signature red slaw, and for an additional few bucks you could get a cup of "pig tails" aka curly fries. The tents were closed off with plywood walls, with "bank teller" style openings through which you would order and pay, and receive your food. It was rather disconcerting to me that I could not see past the "teller" to glimpse at the food before receiving my order. There were NO other vendors serving up barbecue; instead, you had your typical selection of carnival and fair food ranging from funnel cakes and deep-fried candy bars to giant turkey legs, roast corn, sausage, and a few unusual (for a street festival) items like crab cakes and French style apple desserts.

Having driven almost two hours to get there, we were NOT going to leave without eating some barbecue, so we decided to make the best of a disappointing situation and ordered the BBQ tray from one of the three large tents. Here is what we got:

This was more than enough to feed two hungry people, and by carnival-food standards the barbecue was actually quite good (although nowhere near the quality of what you'd expect at the best BBQ joints). The pork had indeed been slow-smoked over wood, with tell-tale crunchy bits amid the tender, subtly smoky chopped meat, and the seasoning complemented the pork without calling attention to any individual spices. Surprisingly, there was no additional barbecue sauce to be seen anywhere for those of us who like to add some to the pork. The red slaw was the real star, at least for me given my preference for Piedmont or Lexington slaw. This was crisp, finely chopped cabbage mixed with western NC barbecue sauce instead of mayonnaise, for a bright and tangy, slightly sweet flavor hinting at the blend of tomato and vinegar that defines Lexington style barbecue sauce (an excellent example of this type of sauce is Jim's Own Homestyle BBQ Sauce).

Making fried apple pies

Having enjoyed some authentic, if not fantastic, local barbecue, we spent a few hours wandering the well-attended festival, watching the entertainment and checking out some of the vendors... in other words, making the best of situation that didn't meet our original expectations.

The event was much more of a typical small-town street carnival with local arts and crafts for sale, a few companies selling NC barbecue sauces and other North Carolina products, plenty of other merchandise for sale, some kiddie rides and a rather intense-looking corn hole tournament, several stages with live music, and the aforementioned carnival food. A juggler and a few costumed "mascots" also meandered through the festival. If you wanted to, you could watch vendors frying up pork rinds and making old-fashioned deep-fried apple pies, and then enjoy these snacks piping-hot and fresh from the fryer.

The only evidence of the festival's barbecue theme were the giant sand sculpture featuring cartoon pig characters, a fenced-off area where pig races were to take place (like the ones at the State Fair), and several large signs/directories for the festival. Even the three large tents serving barbecue were rather nondescript and tucked down side streets, most likely to cut down on congestion from the tens of thousands of attendees.

After seeing everything there was to see and visiting with our friends from Nephew's BBQ Sauce, we hit the road back to Durham--but stopped for an early dinner at Allen & Son Barbecue to satisfy our craving for the kind of slow-smoked, swooningly good pulled pork that we had hoped to find at the festival.

Will I be back for the 30th anniversary of the Lexington BBQ Festival next October? Probably not, if the same format continues. Instead, I might visit Lexington next spring for their barbecue cook-off and competition, where I had better find plenty of what the city boasts to be the best barbecue in the world.

Zestfully yours,
Gloria

PS:  You can see more photographs from the Lexington BBQ Festival on the Carolina Sauce Company Facebook page.  And you can see more photos from Allen & Son Barbecue on Pinterest.

Greg's Guide to Saucy Smoked Spare Ribs

If you're a BBQ purist, the only way to make ribs is on a smoker. There's simply no other way to achieve that unmistakeable slow-smoked flavor and mouthwatering tenderness.

The secret to perfectly smoked, succulent ribs with that prized pink "smoke ring" is to know how hot to keep the smoker, and how long to cook the ribs. Admittedly, there's as much (some would say more) art or "feel" involved as there is science. But even less-than-perfect smoked ribs are usually at least pleasantly edible, and if they're half-way good they'll be better than ribs cooked indoors. The more you use your smoker, the better you'll get at it, so keep on smokin'.

Here's Greg's step-by-step guide for how to cook spare ribs on a smoker.

1. Using your choice of wood chunks or chips in your smoker, bring the temperature to 225°F.

2. While the smoker is heating, use a sharp knife to cut through the membrane on the back side of the ribs, lifting and pulling off what you can (don't worry if it doesn't all come off).

3. If you want to use a dry rub to season your ribs, now is the time. Sprinkle the BBQ rub on both sides of the ribs, gently patting it onto the meat. Don't actually rub it on, as that can break down the meat fibers and dry it out while it cooks. For this demo, Greg chose not to use a dry rub because we were going to try a new BBQ sauce on the ribs and wanted to taste the true flavor of the sauce. When the smoker reaches 225°F, place the ribs membrane-side down on the smoker grate.

4. Cover the smoker and let the ribs cook for about 2 1/2 hrs or until they are close, but not yet, done. You'll want to monitor the smoker to keep the temperature steady, but resist the urge to open the smoker until well over an hour has elapsed because the more you open it, the longer it will take. Once the ribs are getting pliable but not yet yielding to a twist with tongues, they're ready for saucing. Below is what the ribs looked like after 2 1/2 hours on the smoker.

5. Greg likes to sauce the membrane side first (which was the side on the grate), so he flipped the ribs to drizzle some of the barbecue sauce on the membrane side.

 

 After spreading that sauce around to cover the surface, he flipped the ribs and liberally poured sauce on the "meaty" side.

He used the back of the grill tongs to spread the sauce, but you can certainly use a basting brush or sauce mop if you have one handy.

6. Close the smoker and continue to cook until the ribs will "give" to a gentle twist of the tongs: This can take anywhere from 15 to 30 minutes, or longer. You want the ribs to be tender enough to pull apart when you twist them, but not falling apart when you handle them, because the latter often means dried-out meat. Below is what the ribs looked like when they were done.

And here's what they looked like, up close and personal.

Note the pink smoke ring just below the sauce "crust." If you're new to smoking, don't let the "pink" fool you into thinking that the meat is undercooked. The pink ring directly beneath the surface of the meat is a natural result of the smoking process. As long as the ribs are tender enough to pull apart, they're done.

Zestfully yours,
Gloria

Turn your Grill into a Smoker with these Tips

Happy Labor Day! If you crave the rich, earthy flavor of wood-smoked meats and poultry but don't have a smoker, the folks at Weber offer the following tips for getting that mouthwatering smoky flavor using your barbecue grill:

1. Choose the right wood for the right food. Milder-flavored woods like alder and maple are best for poultry and fish, while stronger-flavored woods like hickory and mesquite are best for red meats like beef, pork and venison. Oak is always an excellent choice for any kind of smoked food because it's not too strong and its flavor is very straightforward so it pairs well with seasonings and sauces. You can even use wood chips from oak whiskey barrels for smooth, mellow vanilla and caramel notes. Fruit woods like apple and cherry add a hint of bright fruit flavor that goes nicely with lamb and pork as well as chicken.

2. Chips vs. Chunks:  As you can probably guess, wood chips are smaller than wood chunks, which means that chips will start smoking and burn up faster than chunks. As a result, chips are a better choice for foods with shorter cooking times, while chunks are better for thicker, larger cuts that need to cook longer.

Jack Daniels Wood Chips

3. To soak, or not to soak?  Many folks prefer to soak their wood chips or chunks in water for about 30 minutes before using. The reasoning is that this will make them burn more slowly, releasing more smoke. At least one BBQ master disagrees, however, taking the position that the need to soak wood chips or chunks is a myth. My take: Try it both ways and see what tastes better to you.

4. If you have a charcoal grill:  When the coals are ready for grilling scatter a couple of handfuls of chips or chunks directly on the coals. When the wood starts smoking, place your food on the grill, cover with the lid and cook until you no longer see smoke coming from the grill vents. Check the food for doneness, and if desired, you can add more wood to the coals and keep grilling/smoking. Just remember: A little smoke can add a LOT of flavor, so don't overdo it.

smoker box

5. If you have a gas grill:  Place the wood chips or chunks in a small foil pan with a little water. Better yet, use a gas grill smoker box to hold the wood. Place this pan in a corner directly on the grill's heat source and turn the grill on to High to preheat. When the grill is ready, reduce heat to Medium (or the desired cooking temperature) and place your food on the grill. Cover the grill and cook to desired doneness.

Political Steak Branding Irons

Here at the Carolina Sauce Company, we offer a wide selection of wood chips, chunks and planks for your grill or smoker. We also have a variety of essential BBQ & grill accessories, along with some nice-to-have and fun items that make great gifts, like our Political Party Steak Branding Irons for your favorite Democrat or Republican.

And don't forget to check out our barbecue sauces and dry rubs, ranging from all-American classics and regional favorites to exotic and gourmet sauces.

Zestfully yours,
Gloria

Three Tips from the Pros for the BEST Beer Can Chicken

Deluxe Beer Can Chicken Roaster with Potato Prongs

Beer-can chicken is a classic American technique for cooking a whole chicken in a smoker or on a grill. Anyone who's ever had the pleasure of tasting beer-can chicken cooked by a BBQ champion or professional will most likely rave that it was unbelievably moist and juicy, tender, perfectly done throughout (white meat not dried out and dark meat succulent), with wonderfully golden-brown crispy skin and with just the right balance of seasonings infusing all of the meat (not just right under the skin) without overwhelming the natural flavor of the chicken.

Beer-can chicken isn't difficult to make, but if you want to master the technique for blue-ribbon results every time, here are three tips from the pros to help you achieve championship quality beer-can chicken every time.

1.  First, don't use a beer can. Wait a minute - it's called BEER CAN chicken, right?? So what should you use instead? Use what the pros use: A sturdy metal upright chicken roaster like the Deluxe Beer-Can Chicken Roaster with Potato Prongs. Face it, a beer can is thin and flimsy, easily tipped over, and only usable once. In contrast, this professional-quality vertical chicken roaster is built to last and features a stable base to support the chicken, holding it in place and also providing a surface on which you can add vegetables such as onions, peppers, squash etc. And the potato prongs are a stroke of brilliance, letting you roast potatoes or sweet potatoes simultaneously and ensuring that they cook evenly because the prongs transmit heat into the middle of the potatoes. Most importantly, the can-like cylinder is removable and can be filled with any liquid you'd like, greatly broadening your flavor horizons by letting you use any type of beer (not just canned brands), or wine, or a favorite marinade, etc. Plus it's washable and reusable, and won't crush or dent or tip over.

2.  Drink half of the beer first. Okay, well, you don't really have to drink half of the beer if you don't want to. The point is, don't cook with a full can of beer. Pour off half of the beer (and drink it if you wish, or use it to make a basting sauce), then add your seasonings such as herbs, spices, chopped onion, garlic cloves and the like to the beer left in the can or cylinder. This will prevent the liquid from bubbling over and splashing on the heat source and will also allow the chicken interior to be steamed and flavored by the aromatic steam rising from the can.

3.  Crossed legs will keep your chicken safe. Huh? Safe from what?? From two things, actually: From tipping over or otherwise shifting, and also from being underdone. After inserting the can or cylinder into the chicken cavity and placing the chicken upright on your smoker or grill, make sure the chicken legs are bent forward. Doing so will add stability and support. More importantly, it will give you a way to check for doneness: You'll know the chicken is fully cooked when the legs move freely... No, not on their own, silly! No dancing chickens here. I mean that the legs will bend at the joints when you tug on them. Of course, to be completely sure that the chicken is at a safe temperature, you'll want to use a grill thermometer to make sure that the internal temperature has reached 180°F.

If you have a favorite recipe for beer-can chicken, or your own tips that you'd like to share, please leave a comment here.

Zestfully yours,
Gloria

PS: Here's a bonus tip: Keep the chicken skin on and rub with a poultry-friendly blend of seasonings before smoking or roasting on your grill--I recommend Bone Suckin' Poultry Seasoning Rub or Gator Hammock Gator Sprinkle.

Five BBQ Gifts for Father's Day

1. REAL smoked BBQ ribs, pulled pork & more, delivered! Our partner Pig of the Month smokes ribs the old-fashioned way for results that are sure to please any and all rib-lovers: Perfectly seasoned, tender-on-the-inside but crispy-on-the-outside, smoky and succulent—just tear-off-the-bones good barbecue. They also offer genuine Carolina pulled pork, gourmet sausages, bacon and traditional BBQ sides, desserts, complete barbecue feasts or create your own perfect BBQ package... all fully cooked, specially sealed & frozen for shipment, and delivered to you or to Dad with instructions for reheating. Sounds too good to be true? It's not! This is the real deal, as seen on Good Morning America and recommended by Iron Chef Michael Symon and lots of satisfied customers around the country. They also have gift certificates, so that Dad can design his own BBQ feast.

2. GrillGrate award-winning grates to fit any grill: Made from high-tech anodized panels for superior cooking without sticking or flare-ups, GrillGrates feature a unique raised surface that evens out cooking temperature over coals or gas, produces appealing sear-marks while sealing in juices for the most flavorful, mouthwatering results you've ever tasted. Whether Dad likes to grill steaks or burgers, fish or chicken, veggies or even pizza, and whether he's a BBQ veteran or newbie, he's sure to be blown away by how much better everything tastes AND looks when cooked on GrillGrates. Available for round and rectangular grills in all the common sizes, and custom GrillGrates can also be ordered. Browse their entire selection--plus grill tools & accessories--here.

3. Jim Beam Grilling Gift Pack: For the Dad who enjoys a good grilled steak, burger, ribs or chicken, this gift box of gourmet sauces is sure to please.  The Jim Beam Gift Pack comes with a full-size bottle each of Jim Beam Marinade to tenderize and complement meats, poultry and game with robust, savory flavor; Jim Beam Original Barbecue Sauce, a thick and rich tomato-based based sauce that balances tangy and sweet flavors with a splash of Jim Beam Kentucky bourbon whiskey and a pleasantly spicy kick; and Jim Beam Steak Sauce, a big, bold restaurant-quality sauce that will enhance the natural flavor of steaks and burgers without overpowering or overshadowing the food's natural flavors. And yes, all three sauces are made with Jim Beam's famous whiskey. But that's not all: This BBQ gift box comes with an exclusive Jim Beam basting brush! We recently added this Jim Beam Sauces Gift Pack to the Carolina Sauces online store, and it's proven to be one of our more popular Father's Day sauce gifts.

4. Personalized Steak Branding Iron with Wood Gift Box: Now Dad can leave his mark on his steaks as they grill to perfection when he uses his very own personalized branding iron! Widely regarded as the finest steak branding iron on the market, the stainless-steel "HeatBacker" letters retain heat better than ordinary steak brands for a perfect brand every time. The sturdy metal shaft is finished with a beautifully lacquered wood handle topped with a leather hanging strap, and the branding iron is enclosed in an attractive cedar box that's branded with the enclosed personalized brand for a unique and memorable presentation. This elegant gift is made in the USA and comes with a one-year warranty, and it's just one of the many different BBQ and grilling tools & accessories that we have available through our partners on the Carolina Sauce Company website.

5.  North Carolina BBQ Sauce: If Dad's a native North Carolinian living elsewhere, send him a taste of home when you order one or more of our genuine NC barbecue sauces and other hard-to-find North Carolina products. Whether he prefers tangy-spicy vinegar based eastern NC barbecue sauce like Wells Hog Heaven, or craves the mellower tang of tomato-vinegar western (aka Lexington or Piedmont style) NC BBQ sauce like Bone Suckin' Sauce, we have what Dad wants. We also have John Boy & Billy's Grillin' Sauce which is a special concoction of vinegar-tomato-mustard available in milder Original and feisty Hot, as well as North Carolina BBQ rubs and seasonings, too.

Father's Day is this Sunday, so don't wait too much longer to place your order!

Zestfully yours,
Gloria

The Five Deadly Grilling Sins...and How to Avoid Them

Grilling by a pro: Well-spaced food on clean grill grates

Memorial Day is generally considered the official start of the summer barbecue and grilling season. Are you guilty of making one or more of these common grilling mistakes? Don't worry, you don't have to confess your sins here--simply keep reading to obtain absolution and achieve BBQ and grilling salvation.

1. Grilling dirty:  Dirty grates, dirty tongs and dirty spatulas not only make your food stick, but also leave unpleasant and bad-tasting--think creosote--bits of old, burnt food on whatever you're grilling. Dirty grates can also contribute to flare-ups, which can char your food, and dirty grilling tools are also unsanitary (and no one wants food poisoning). A good grill brush and some grill wipes don't cost much and are well worth it. For some useful info on cleaning your grill and keeping it clean, read my post on Quick Tips for Cleaning Your Grill.

2. Stop playing with your food: There's hardly ever a reason to turn food more than once or maybe twice on the grill. You won't achieve those impressive, professional-quality sear bars on your steaks, chops or chicken if you're constantly flipping or moving your food as it grills. So long as you've placed the food in the right place on your grill, you should only have to flip it once while it cooks, or twice if you're going for the sought-after cross-sear pattern.

Click to browse grill thermometers

3. Over/under-cooking: Rarely should you place food directly over hot coals or other high heat. Cooking over direct heat is good for a quick sear when needed, but after that most grilling should take place over indirect heat and usually at medium or low heat, to ensure the food is properly done, neither dried out nor charred. Invest in a good grill thermometer to save you time and and prevent disappointment. Grill thermometers take the guesswork out of figuring out if your food has reached a safe internal temperature, thus reducing the risk of over- or under-cooking and of illness from undercooked food.

And then there's fish: The trick to grilling fish and other seafood is to remove it from the grill before it's fully cooked, because it will continue cooking for the next 1 to 2 minutes from the residual heat in the fish or seafood. If you wait until it's done, in reality it will be dried out and overcooked by the time you plate it. For more information on how to grill fish, just read my post on Easy Tips for Grilling Fish.

4. Overcrowding: Arrange the food on the grates in an orderly manner, leaving sufficient room for easy turning. You'll facilitate even cooking, reduce the risk of dropping food through the grates, and more easily keep track of what went on the grill first (and thus is likely to be done first).

Chef's BBQ Apron & Tools

5. Stop piercing your meats and poultry: This one's a cardinal sin. Using a fork or pointy-toothed tongs to handle meat or chicken on the grill is a recipe for flavorless, dried-out food. Each time you pierce the surface of the meat or poultry, you allow flavorful juices to drip out. Instead, use a grill spatula or "The Grate Tool" or flat-ended grill tongs, and use wood planks or a grilling basket for fish.

Bonus tip:  Want to know the secret to fool-proof, championship-quality BBQ grilling? Make sure to read my post on the BBQ Pro's Secret to Great Grilling.

Zestfully yours,
Gloria

Carolina Sauce Newsletter: Celebrating National BBQ Month!

Finishing smoked ribs on the grill

Featured Recipe: BBQ Roasted Potatoes

May brings warmer, longer days without the oppressive heat & humidity of summer, making May the logical choice for National Barbecue Month. Whether you prefer cooking with charcoal or gas, and whether you're grilling ribs, steaks, burgers, chicken or seafood, potatoes are a crowd-pleasing side dish that will complement your meal. Instead of serving potato salad or traditional oven-baked potatoes, make these super-easy & flavor-packed BBQ-Roasted Potatoes on your grill. They're similar to pub-style seasoned potato "skins" or twice-baked potatoes, but slow-cooking on the grill makes these BBQ-roasted potatoes oh, so much tastier!

Ingredients (no set quantities needed)
New or Red Potatoes, washed & dried & cut into halves

BBQ-Roasted Potatoes & Veggies

Olive Oil
Your choice of BBQ Seasoning or Dry Rub, or dried-herb blend, or Kosher Salt & Cracked Pepper

Place all ingredients in a large bowl or resealable plastic bag, drizzling in enough oil to generously coat the potato halves and sprinkling in your choice of seasoning to taste. Mix well. Place a large square of heavy-duty foil on a tray or platter. Transfer the potato mixture to the center of the foil, making sure the potatoes are in a single layer, then fold up the sides to make a foil "bowl" or "boat." Carefully transfer the foil bowl to your grill, placing over indirect heat. Cover the grill and let the potatoes "roast" for about 1 hour or until done (they'll turn golden & crispy on the outside, while soft & tender in the middle).
 
Note: You can use the same technique to BBQ-roast other vegetables such as sliced zucchini with spring onions (shown in photo served with BBQ-roasted potatoes), but grill for only 15 to 20 minutes because they'll cook much faster than potatoes.


New BBQ Sauces & Grilling Products

*Dave's Badlands BBQ Sauce: If you like your barbecue sauce thick & tangy with a touch of sweetness & a feisty, peppery kick, this robust mustard-tomato BBQ sauce is for you. Sweetened with brown sugar (not corn syrup) and spiced with jalapenos & green chiles, it's fabulous with ribs & other meats as well as chicken, shrimp & grillable veggies.

*Habanero BBQ Sauce From Hell: This one is for serious chileheads only! It starts off friendly with sweet tomato flavor, but finishes with a blast of blazing habanero heat. Delicious with hearty grilled fare. It's also all-natural and sweetened with sugar & molasses, not corn syrup.

*Texas Longhorn Rodeo Jalapeno BBQ Sauce: Pleasantly spicy, slatherfully thick, and boasting a rich, sweet tomato flavor, this genuine Texas barbeque sauce will complement beef or pork ribs, brisket or burgers, and even chicken, shrimp or portobello mushrooms. Made from an award-winning recipe using all-natural ingredients.

*Texas Longhorn Smoky Chipotle BBQ Sauce: For authentic southwestern flavor that's big & bold, with a complex smoky and tangy-sweet flavor, you can't go wrong with this championship-caliber barbecue sauce from Texas. Like the Rodeo Jalapeno sauce, this one is all-natural too.

*Steak Branding Irons: Personalize your steaks with your initials using a personalized steak branding iron, or let your guests stake their political turf by choosing between Republican and Democratic steak branding irons. We even have a unique 3-sided Rare-Medium-Well steak branding iron to identify how each steak is cooked! These make a great Father's Day gift...

*Professional Grill Pizza Stone: Made from porous clay mounted on a sleek stainless steel base with a built-in thermometer, the PizzaQue® pizza stone makes Italian pizzeria brick-oven style pizza on your grill or in the oven. Great for making calzones & baking bread, too, and comes with a handy how-to guide.

*Deluxe Beer-Can Chicken Roaster with Potato Prongs: For the juiciest, tender-moist grill-roasted chicken with mouthwatering crispy skin, use this grill-top roaster with your favorite beer, wine or other marinade. The potato prongs let you cook potatoes or sweet potatoes faster & more evenly than simply placing them on your grill grates.

*Chicken Wing Grilling Rack: Frying adds unnecessary fat & calories, while baking dries out wings. For the best flavor & healthiest results, grill your chicken wings, then toss in your favorite wing sauce. The WingRack Grilled Chicken Wings Holder fits up to 12 wings, drumsticks or thighs for even, no-turn cooking without flareups--and for that incomparable grilled flavor.

*Jalapeno Poppers Pepper Roasters for the Grill: These nifty grill-top pepper roasters take the work and mess out of making jalapeno poppers, and grill-roasting produces far superior flavor in the peppers and cheese fillings. Simply core the peppers, stuff with your favorite filling, place the peppers in the rack slots and cook on your grill. Available in regular (holds 18 peppers), large (holds 24 peppers) & extra large (holds 36 peppers) rack sizes.

*Flexible Cordless Grill Light: Free up your hands, avoid potentially hazardous cords and shine a bright light wherever you need it when grilling after dark with this revolutionary stainless-steel flexible cordless grill light. It clamps onto virtually any surface and features 4 powerful LED bulbs powered by 3 AA batteries (included) for up to 500,000 hours of light.

*Ultimate Fish Grill Basket: Grill fish to perfection without falling to pieces (you or the fish!) when you use this heavy-gauge, nonstick metal grilling basket specially designed to cradle delicate fish during cooking & turning on the grill. The long rosewood handle is detachable, letting you close the grill cover for gentle smoking or cooking over low heat. Comes gift-boxed, too.

To see all our grilling products & BBQ tools, visit our BBQ Grills, Smokers & Accessories Page, and don't forget our Wood Chips, Charcoal & Grilling Planks page, for a wide selection of hard-to-find wood products for your smoker or grill.


Coupon for 7% Off!

Our AprilShowers coupon sale has been extended through the end of May! Simply enter the coupon code AprilShowers (no space) to get **7% off ** your product total at the Carolina Sauces online store, good on ALL Carolina Sauces products including our newest barbecue sauces. And yes, you can re-use the coupon even if you already applied it to an order last month! But don't delay: The AprilShowers coupon expires at midnight on May 31st, 2012. (Please note, the AprilShowers coupon doesn't apply to products purchased from other partners, such as the BBQ & Grill Accessories.)


"Like" Us on Facebook & You Could Win FREE Sauce!

If you want a chance to win FREE sauces and seasonings, play the Crock Pot Game on June 1st on the Carolina Sauce Company Facebook page! We post a new game on our Facebook page on the 1st of each month. Simply follow the rules and post your answer, and we'll select a winner each month to receive a free product, gift certificate, or other zesty prize. The next Crock Pot Game will be posted on June 1st, so make sure to "Like" us on Facebook in order to play. You'll also find additional coupons, special offers and private sales when you click on the "Coupons" tab (with the green dollar sign) on our Facebook page. We want to hear from you, too, so please leave us a comment on our Facebook page, and feel free to share your food photos, recipes, BBQ/food blog, and other zesty stuff.

 ***If you'd like to receive our FREE monthly eNewsletter with exclusive coupons & sales, product info, recipes & grilling tips, simply sign up here - and remember to click on the link in your confirmation email (check your spam folder & add us to your "safe sender" list) to confirm your subscription.***

Zestfully yours,
Gloria