Welcome to the Stubb’s Legendary Bar-B-Q Grilling Season Trends Giveaway!
“Don’t season your steaks until AFTER you cook them!” “Only flip your meat once!” Those are just two of the common grilling myths that national barbecue expert and Stubb’s Bar-B-Q grandson Rocky Stubblefield hears at competitions, cook-offs and backyards throughout the country. They wanted to share some Bar-B-Q Grilling Season tips and recipe.
Stubb’s sauces, marinades and rubs add flavor to all kinds of grilled meats and vegetables for any cookouts.
Backyard cooks can try 2016’s top Bar-B-Q trends with tips from national barbecue expert Rocky Stubblefield of Stubb’s Legendary Bar-B-Q.
Boosted burgers: Stubb used to say “it all starts with a great rub,” and in 2016 that includes not only steaks, brisket and ribs, but also burgers.
- Rocky’s tips: Create over–the-top burgers by coating each patty with Stubb’s Bar-B-Q Rub, then sprinkle with a little smoked sea salt to really enhance that smoky barbecue taste. Let the patties sit for a while before cooking – you can actually see the flavor seeping into the meat! Before you throw them on the grill, make a thumbprint in the middle of the patty to get a flat, evenly cooked burger instead of a plump, rounded one that is undercooked in the middle.
Stubb’s get its bold flavors from real ingredients, with no artificial flavors, colors or sweeteners. It contains no high fructose corn syrup, the No. 1 ingredient in most national BBQ sauce brands.
Smoky heat: Americans are craving more and more heat, and smoking is the hottest new trend in backyard grilling. Join the two for a combo that can’t be beat.
- Rocky’s tips: Get just the right amount of heat to suit your taste by mixing in your favorite hot sauce with Stubb’s Original or Sticky Sweet Bar-B-Q Sauce, then heat together in a pan, adding hot sauce to taste. You can also throw in a little finely chopped onion for some extra tang and texture.
- For smoking meats on a charcoal grill, use hardwood chunks, or on a gas grill, use wood chips. Soak wood chunks in water for 1 hour, or chips for 30 minutes, then drain before using. Burn two wood chunks for each hour of smoking, and 1 cup of wood chips for an hour or less of smoking. Try a variety of wood – hickory, mesquite or applewood – to experiment with flavors.
2 lbs 80/20 ground chuck (makes 8 burgers)
Onions and mushrooms
1 TBS Butter
16 slices Cheddar Cheese
8 slices of Bacon
8 Hamburger buns
Stubb’s Sweet Black Pepper Anytime Sauce
Stubb’s Steak Spice Rub
Set grill up for indirect heat. We are shooting for a grill temperature of about 275° degrees. Add a few chunks of pecan wood for smoke (optional). While the grill is heating up, divide the ground chuck into 1/2 lb patties. Press a full beer can into the middle of each, forming a cup around the bottom of the beer can. The walls of the burger should be about 1 inch high. Make sure the meat thickness is even all the way around the can so we get even cooking throughout. Wrap each burger with 2 pieces of bacon and secure with a toothpick. Dust the entire burger with Stubb’s Steak Spice Rub.
Sauté your onions and mushrooms in butter until softened. This will take approximately 5 minutes on medium heat. Place 2 slices of cheddar cheese in bottom of burger and fill with veggies. Add 1 TBS of Stubb’s Sweet Pepper Anytime Sauce to top of mixture. Place the Beer Can Burger on the grill and cook until desired doneness. These typically take between 60 and 90 minutes to cook. Once the bacon is crispy and the meat has reached your ideal level of “PINKNESS”, top with some nacho cheese and cook for 5 more minutes. Remove and place on your favorite bun along with your favorite burger condiments.
More trends and recipes are available at www.stubbsbbq.com or on Facebook at stubbsbbqsauce
Branded grilling spatula, Stubb’s T-shirt, Stubb’s Apron, Stubb’s hat and (10) coupons for free products (approximate retail value or “ARV”: $100)