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BBQ Tip #27 - How to keep you barbecued meat from drying out.

Chicken slow smoked over applewood and coals for three hours. 

Cooking Tip - How to keep your meats from drying out

during a slow and low smoked meat session?

Keep it humidified with a pan of water in the middle to keep the moisture up during the cook.

We are here to help strengthen your barbecuing experience. Happy Q'ing!

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BBQ Tip #347 - Avoid Burning Your Meat

COOKING TIP: USING A LITTLE BIT OF FOIL GOES A LONG WAY. 

If you have a crowded grill and want to avoid burning your ribs or any meat nearest the fire.

  1. Place a piece of foil under the full length of the slab closest to the fire to create a heat scorching barrier throughout the cooking/smoking process.
  2. Then at the end of the cook with 30 mins left remove the foil to get a even color on the meat nearest the fire.

Stay tuned for more helpful tips this week. We are here to help your barbecuing experience.

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BBQin' Tip - A Proper Heat Source

Place heat source on onesie and the meat on the other. 

COOKING TIP: A consistent & well

positioned heat source is key.

HOW TO:

1. Place heat source to one side of BBQ pit. Play around with how much coals & wood chips you'll need. A lot depends on the size of the pit, its ability to keep the heat, and what you are cooking. 

2. Place meat on opposite side bone side down.

3. Adjust dampers to allow for good air flow to control heat levels, smoke, & cook time. Typically more air equals more heat.

Pork-rib Cooking Tip - Bone side down for 1 hour, flip over cook other side for 30-45mins, then wrap in foil for remaining 45mins to ensure tenderness and to avoid a overly smokey flavor profile.

WHAT SUCCESS LOOKS LIKE: Peeking less often over the entire cook time, a faster cook time, great color & more tender smoked meats.

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Twice Baked BBQ Party Wings

Juicy bbq flavored party wings without the work of breaking out the smoker or grill. 

As you root for your favorite team, try a full-flavored, healthy and hearty option to rival traditional Super Bowl finger foods. These juicy party wings are the perfect blend of savory and sweet without the work of breaking out the smoker or grill to attain a great barbeque flavor profile. Once you feast on these you’ll keep them in your cooking rotation year-round.

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PREP TIME TO READY TO EAT – 40 mins

INGREDIENTS

  • 2 lbs Party Wings
  • 1 cup of Felton & Mary’s Artisan Food Smokey Brown Sugar Barbecue or Medium BBQ Sauce
  • Spice Rub –
    •  1 Tsp garlic powder
    • 1 Tsp paprika
    • 1 Tsp pepper
    • 1 Tbs kosher salt

COOKING UTENSILS

  •  Medium Size Mixing Bowl  
  • Sauce Pan
  • Baking Pan with rack (allows liquid to drip off meat onto catch pan)
  • Serving Platter
  • Spoon(s)

 DIRECTIONS

1.   Pre-heat oven to 400 degrees

2.   Combine party wings and spice rub in mixing bowl.

3.   Place wings on rack over baking pan and place on center rack of oven for 30 mins.

4.   Remove from oven.

5.   Pour 1 cup of Felton & Mary’s Smokey Brown Sugar or Medium BBQ Sauce into mixing bowl and mix in cooked wings until covered in sauce. Return wings to rack over baking pan with spacing between each wing.

6.   Cook for 7 mins

7.   Warm ½ cup of Felton & Mary’s Smokey Brown Sugar BBQ sauce in a small pan over low heat or bowl in microwave for 30 sec

8.   Remove wings from oven and place on serving platter

9.   Drizzle wings with the remaining ½ cup of warm BBQ sauce and serve

 

 

Black Beans & Brown Rice Mushroom Sliders

Lightly sweet and savory brown rice & black bean mushroom sliders

As you root for your favorite team, try a full-flavored, healthy and hearty option to rival traditional Super Bowl finger foods. With a love for urban farming and quality ingredients, Felton & Mary shared an uncompromising commitment to their brand of Texas-style BBQ. These lightly sweet and savory brown rice & black bean mushroom sliders push beyond the conventional veggie platter with bold and complementing flavors and textures. Once you feast on these you’ll keep them in your cooking rotation year-round.

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PREP TIME TO READY TO EAT – 25 mins

INGREDIENTS

·       1½ cup of pre-cooked brown rice

·       1/½ cup pre-cooked black beans

·       7-10 (medium to large size) crimini mushrooms, washed & stemmed

·       ½ cup of Felton & Mary’s Artisan Food Smokey Brown Sugar Barbecue Sauce

·       Salt and Pepper to taste

·       ½ Tsp garlic powder

·       ½ bunch of fresh cilantro, chopped (optional for garnish)

COOKING UTENSILS

·       Medium Size Mixing Bowl

·       Sauce Pan

·       Serving Platter

·       Knife

·       Spoon(s)

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DIRECTIONS

1.   Combine pre-cooked brown rice and black beans and warm in saucepan or mixing bowl over low heat or in microwave.

2.   Add ½ tsp of garlic powder and salt & pepper to taste to rice & bean mixture

3.   Place crimini mushrooms upside down on serving platter

4.   Warm up ½ cup of Felton & Mary’s Smokey Brown Sugar BBQ sauce in a small pan over low heat or bowl in microwave for 30 sec

5.   Place a tablespoon of rice & black bean mixture into each mushroom

6.   Drizzle mixture with a teaspoon of warm BBQ sauce

7.    Add pinch of chopped cilantro on top and serve