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“BBQ
MADE SIMPLE”
A MONTHLY BBQ NEWSLETTER
From your friends at TexasBBQRub.com
For Everyone Who Enjoys Cooking on Grills and Smokers
Take just a couple of seconds and send this to 5
of your friends right now. They will thank you for it.
WHAT YOU WILL FIND IN THIS ISSUE OF BBQ MADE SIMPLE
1. From Texas BBQ Rub – 4th of July, Our Country’s B-Day and The biggest barbecue day of the year
2. Smoking Pork Butts
3. Recipes of the Month – Pork Loins (2 recipes) and a great appetizer perfect for the 4th of July
4. A message from Ritchey Robin on pits and grills (www.gatorpit.net)
5. Testimonials from our customers
6. Message Board/Forum – Join us NOW, We need you to participate
7. What you will find in future issues of BBQ Made Simple
A SPECIAL HAPPY 4TH OF JULY TO ALL OF OUR SUBSCRIBERS AND FRIENDS
From our families to each of you, the family of Texas BBQ Rub wishes to extend to each of you the wish for a merry and happy July 4th, 2005. We would like each of our subscribers to know that we consider you one of our family at Texas BBQ Rub and would like to say THANKS for joining our family. Our family is growing and we thank each of you for that.
July 4th is the celebration of our country’s independence. So take a few minutes and think back a couple of hundred years and thank all of our forefathers that came to this country in search of something new and in search of freedoms that they did not enjoy in their home countries. Also remember all of the men and women who have given their lives in defense of this freedom.
This is the greatest country in the world.
The 4th of July is also the single largest day of outdoor cooking on pits and grills. The backyards will be full of some of the finest tasting grilled and smoked meat that the world has ever seen on this day. It does not matter if you are just beginning to learn about cooking on a grill or smoker or if you are an advanced BBQ’er, this is a great day to spend with your families and friends and enjoy some good old back yard cooking.
So get ready now for a fantastic 3-day weekend of family, friends and good barbecue. Start planning now so you can have everything ready to go when the weekend gets here. It is less than two short weeks ahead.
As a friendly reminder, order your Texas BBQ Rub by June 27th (that is only a few days from now, so do it right now) in order to assure it arrives to you by the 4th of July weekend. Also a tip on ordering, if you order the special 4 pounds of rub we will ship your rub out to you Priority Mail at no additional costs. That way you know it will arrive on time. You can simply order it by going to our site right now at www.texasbbqrub.com/shopping.html
COOKING PORK BUTTS – EASY AS 1-2-3
Pork Shoulder (Pork Butts or Boston butt roast)
If you are new to smoking meat on a pit this is the perfect piece of meat to start with. It is very forgiving and is practically fool proof to cooking on a pit.
We all know that on the East Coast when you talk barbecue you are talking pork. And this piece of meat is one of the favorites of barbecuers on the East Coast. It can come boneless or it can have a bone. The boneless roast will be tied together. They can weigh anywhere from 2 ½ pounds to about 6 pounds.
Due to its structure and high fat content this is a great piece of pork to cook. It is flavorful and yet very forgiving to the barbecuer who is just beginning to start cooking. Due to the large amount of fat surrounding the tasty meat it is virtually impossible to dry this piece of meat out on the pit. This one is a lot easier to cook than a beef brisket.
Very much along the same makeup as a beef brisket, in that this is a tough piece of meat used by the pig all of the time the fiber makeup of the shoulder is tough. You all know that if we cook any piece meat over a long period of time at low temperatures you can break down the fat and tough fibers of that piece of meat. The shoulder is a perfect piece of meat for low and slow cooking, just as is beef brisket.
You need to cook the shoulder at 200 to 225 degrees for at least 6 to 12 hours depending on the size of the roast you are cooking. Again, as with brisket cooking the idea is to cook at low temperatures for long periods of time until we get the internal temperature of the shoulder up to about 195 to 210 degrees internal temperature.
I personally do not wrap this piece of meat during cooking but if you want to it will not hurt it a bit.
I use the Simple 1-2-3 method of applying Worcestershire sauce and then Texas BBQ Rub and place on the pit. If you have a side with more fat on it than the other you can put the fat side up. But this piece of meat has a lot of fat internally so it will stay moist under low temperatures.
When you finish the shoulder you can pull the meat off the bone or you can shred the meat or cut it up and make a chopped pork butt sandwich. This meat is excellent for sandwiches or just eating plain.
RECIPES
Remember that in last month’s newsletter we talked about cooking pork loins. Here are a couple of recipes I use that just blow away people using pork loins. Also I am including a simple appetizer that you can use on the upcoming 4th of July party.
Bill’s Bulls-Eye Pork Loin
What you will need:
1 – pork loin (not a tenderloin) about 8 to 10 inches long and 4 inches in diameter
1 – link of your favorite cooked sausage ( I use Slovacheks jalapeno sausage)
½ cup of Texas BBQ Rub
Worcestershire sauce
Take the pork loin and with a sharp knife make two cuts thru the center of the loin (length wise) forming an X in the middle of the loin. Take your favorite link of sausage and with a knife make several cuts in the casing of the sausage (this allows the juices of the sausage to flow out of the sausage into the loin as the sausage heats up). Run the link of sausage into the center of the loin where you made the X-cut. Now use the simple 1-2-3 method of applying Worcestershire sauce on the loin then applying Texas BBQ Rub over the entire loin. Simply put the loin of the smoker and cook for approx 3 hours at 200 to 210 degrees. If your smoker is running hotter, say 225 the cooking time will be approx 2 ½ hours. Cook to an internal temperature of 160 degrees. Take the loin off the pit and let it rest for about 15 minutes before slicing. Cut in ¼ inch slices. The slices will look like a bulls-eye with the sausage in the middle of the slice of loin and the juices from the sausage will have run into the loin giving it a great taste internally.
Bill’s Stuffed Pork Loin
What you will need:
1 – pork loin (not a tenderloin) about 8 to 10 inches long and 4 inches in diameter
1- 8oz. bar of cream cheese softened
1 to 1 ½ pounds of small cooked salad shrimp
1 to 2 jalapeno peppers (deseeded) diced into small pieces
approximately 4 green onions chopped
¾ cup of Texas BBQ Rub
Worcestershire sauce
For the Stuffing:
In a medium sized bowl take the cream cheese, the shrimp, the jalapeno peppers, the green onions, and approximately ¼ cup of Texas BBQ Rub and mix together. Set aside.
Take a sharp knife and hollow out a hole thru the center of the pork loin approx 1-½ inches to 2 inches in diameter. Save the portion of the loin that you cut out. Take the stuffing mix and fill the hollow hole you created in the pork loin. Take a part of the loin (approximately 1 inches thick) that you cut out of the center of the loin and replace it on the two ends of the stuffed loin. Use tooth pics to hold the pieces of loin in place. Now simply use the Simple 1-2-3 method of applying Worcestershire sauce and then the remaining ½ cup of Texas BBQ Rub over the entire pork loin and place on your smoker. Cook at approximately 200 to 225 degrees for 2 ½ to 3 hours till you get an internal temperature of 160 degrees. After about an hour on the smoker I usually form a boat with some aluminum foil and place the loin inside the boat. You can use an aluminum pan if you wish. The reason for the foil or the aluminum pan is as the center of the loin heats up the stuffing will begin to ooze out of the ends of the loin and this makes clean up a lot easier.
Let the loin rest for about ½ hour then slice. It is a bit gooey but it is sooooo good.
By the way you can make just the stuffing mix and use it as a dip. It is great by itself.
Cream Cheese and Texas Pepper Jelly Appetizer
This is an appetizer that is just simple to prepare and everyone loves it. In a dish take an 8 oz bar of cream cheese and pour over the top of it a small jar of your favorite Texas Pepper Jelly. I like to use the Berry Medley Jalapeno or Strawberry Jalapeno flavors for this. Serve with your favorite crackers and let everyone enjoy. You can order Texas Pepper Jelly at www.texaspepperjelly.com and this one is great for the 4th of July to keep everyone eating while the BBQ finishes up on the pit.
Order Texas BBQ Rub right now so you will have it in the pantry for that next time for the 4th of July cook. You can order it at www.texasbbqrub.com/shopping.html . Trust me you will love it and our 100% money back, no questions asked guarantee is the best in the industry. You owe it to yourself, so go ahead and order some now. You have nothing to lose, if you don’t like our rub, just send us and email and we will cheerfully refund the money you paid for the rub.
SPECIAL GUEST WRITER – RITCHEY ROBIN – ANSWERING QUESTIONS ABOUT PITS AND GRILLS
Ritchey Robin, the owner of Gator Pits (www.gatorpit.net) is continuing the discussion he started the last two months about what to look for in a barbecue pit. Ritch is a custom builder of barbecue pits and smokers and he builds one heck of a pit. We are fortunate to have him write and give us some insight into what to look for in any pit you have or are thinking about purchasing. If you are in the market for a backyard smoker or even a big trailer rig give Ritch a call and he will be happy to talk pits with you.
I am going to try and answer some of the common questions some of you may have regarding pits. If you remember I listed a lot of the common questions I hear everyday so I thought we could answer some of them here for all of you. We have covered the first 5 questions in last month’s newsletter.
Question 6: How large of smoker box do I need?
On offset fireboxes, I would recommend making the firebox the same diameter as the horizontal cooking chamber. The length of the firebox depends on length of the horizontal cooking chamber (s). Meaning, the larger the area you want to heat up, the larger the firebox needs/should be to fuel the food chamber. Other factors to consider are: is there an upright smoker box, tuning plates, etc. These are factors that you need to consider and discuss with the builder of your pit.
Question 7: Think about the handles, are they made out of a product that will last and be cool to my touch
You can’t go wrong with stainless steel (SS) cool-touch handles. Also referred to as air-cooled or stainless steel spring handles. You will not be replacing these handles for a very long time, if ever. Most makers us wood handles, which, when needed to replace, you will find they don’t offer replaceable handles. This leaves you hunting the local hardware stores for something that will work on your pit. Good luck. Welded on SS handles will last a lifetime and then some and do not get hot to the touch even if on your firebox door if installed correctly. They cost a bit more for replacement parts, but well worth it. Make sure they have an inside diameter for inserting and welding a ½” steel rod.
Question 8: Where can I find the wood to cook with once I buy the smoker?
Search the internet for BBQ smoking woods. There are a lot of suppliers out there. Check out your local BBQ competitions and ask around where the wood comes from. Some BBQ joints will sell BBQ wood to the general public. Check those out as well. You can find it, no matter where you are. Wood is available world-wide. If you have problems getting it in your neck of the woods, contact me. I can refer you to someone that I know ships smoking woods.
Give Ritch a call if you have any questions or if you are in the market for a nice smoker or grill. He builds a quality pit.
Ritchey L. Robin
Gator Pit, LLC
11161 West Little York
Houston, Texas 77041
Office: 713-896-0144
Toll Free: 1-866-869-5166
Voted “Best Mobile Barbecue Pit” HOUSTON PRESS
WE WOULD LOVE TO HEAR FROM YOU
Remember this is your newsletter, so we want you to send us any suggestions or comments you have about the newsletter. If you think we need to add another section let us know and we will work on it. We want you to be a part of this. It is for YOU. So keep us informed.
If you are interested in a particular topic for future newsletters send me an email at bill@texasbbqrub.com with your suggestions. We want to hear what ya’ll are interested in hearing about.
TESTIMONIALS FROM OUR CUSTOMERS
We here at Texas BBQ Rub want you to cook the best tasting, juiciest BBQ you have ever cooked. We have spent the last 8 years developing a system to make BBQ’ing the easiest it can be. We want to save you time, money, energy, headaches, and heartbreaks.
We have the easiest method of preparing BBQ ever revealed. It is tried, it is tested, and it works. It works on every kind of meat. It just does not get any better or easier than this.
And on top of all of that, This Simple 3 Step Method produces the finest BBQ you or your friends, neighbors, and relatives have ever sank your teeth into. The link to our order page is www.texasbbqrub.com/shopping.html so go there right now and order the best rub in the market.
We here from customers every month about what they thought about Texas BBQ Rub and here are a few of the comments we received last month.
More than a testimonial-
“I have a touching story that I hope you will take the time to read and post for your employees
and everyone to read.
I live in New York.
My best friend, Ray L., dedicated much time as a volunteer to Frost Valley YMCA in the
Catskill Mountains of New York. Ray loved to cook and was always on the lookout for a new
Recipe, sauce, or dry rub and delighted to tell us about something new he had found. Last year,
he was speaking with the chef at the YMCA camp who told him about his “secret” barbecue rub.
It was yours.
Ray tried it and really liked it. He kept telling my wife and me about how great it was.
As a surprise, he ordered some rub for us in April.
With no warning signs, Ray died of a brain hemorrage the end of April. He was only 58. We
were devastated. While he was in the hospital, unconscious and near death, my wife, my
daughter and I went to his house to get things ready for his relatives who were coming to stay.
while we were there, a delivery came to the house. It was you rub. My wife knew it was for us
and we were very emotional. After the funeral, his wife gave us the rub, knowing that Ray ordered
it for us.
We have tried it on steak, chicken, and pork chops. It is fantastic. But even more so, everytime we
have it we are reminded of our dear friend.
I’ll bet that little did you know when you developed this mix, that you would touch lives in this way.
I believe that when you put enough of yourself into something that the care is not wasted, it comes
back full circle.”
Kevin W. M.
Glen Head, NY 11545
“Dear Bill:
I used your rub on some babybacks and I can’t believe how great it was. My whole family said it was
The best ribs I have ever made. Thank you so much..Once again, thank you for your online receipes,
And rub.
Your friend, JH
P.S. I am ordering more rub right now.”
“Hello everyone
at Texas BBQ Rub, just wanted to say i have been outdoor cooking for
25+ years,
then 10 years ago i find out about something called low n slow true
BBQ.
Well
i have all the books, made all the good looking rub recipes, purchased
most every rub,
spice, out
there. I just have to say that i always had in the back of my mind the
perfect rub
aroma-recipe
that i could never figure out or find, until the day i ordered and received
your
wonderful
rub spice, after being reminded by a friend, although seems like he
was trying to
keep it
all to himself, last i heard he's squirelled away 30 pounds of this
rub. "So did you get
the rub"
"he would say burried somewhere in the middle of his long emails.lol
After forgetting
many times
to order, and not being reminded by the squirrel, i ordered and received
my package,
opened up
,and the aroma just about knocks me over," This is what iv been
trying to get out of
my head
for the past many years,except even more impressive than my imagination
of the
ultimate
BBQ seasoning. There is nothing anywhere that has this flavor period,
my ribs are finally
the best
in the world, lol had to get that in, brisket?
Oh yes! Truly the best
of anything i ever
purchased
period, and i'm not just talking spices. Oh i almost forgot, now i know
how seafood is
meant to
taste especially shrimp, salmon, snapper,
well you know seafood. Well now i have to
figure out
how to work this rub into my maplewood smoked bacon.
Thank you Bill Cannon and family.
,
hey everything is true, i swear this rub is pretty much
worth oh hmmm 4-$500 a pound.
Maybe a lot more. Thank you.”
John. H
Toronto,Ont.
Canada.
Find out what thousands of customers have already found
out. You can’t find a better rub anywhere. So order TexasBBQRub.
Order it right now. The link is www.texasbbqrub.com/shopping.html
. Don’t put it off any longer, and remember you will be the talk of
the pit on July 4th. So go ahead and order NOW.
If you have a comment or want to send us your testimonial please feel free to do so. Send it to Bill@texasbbqrub.com and we will feature you in an upcoming newsletter or on our site.
TEXASBBQRUB.COM – MESSAGE BOARD/FORUM
(Your BBQ Information Source on the Internet)
We have a message board/forum to our web site. The link is www.texasbbqrub.com/phpBB2/ and we want and need each of you to come to the message board and join us in the fun. We would love to hear your questions, comments, suggestions, and just talk BBQ with all of our members. If you have not already done so, please click the link above right now and join in the fun.
Don’t be shy. All questions are good questions
and we have a lot of pros to answer you questions or make suggestions
for you. Remember we will all learn from each of your comments. That
is what we are all about here, learning how to BBQ or passing along
our thoughts to others. Whether you are just beginning to learn how
to Q or you consider yourself a pit master come visit our forum today.
We need everyone to jump on in there. It is FREE to join and takes
just a few seconds to get registered, so do it now. We all will be happy
you did.
A GLANCE AT THE NEXT ISSUE OF BBQ MADE SIMPLE
Well that ends this month’s newsletter. As we get into the dead heat of the summer we want to talk about birds, chicken to be exact. We will talk about grilled chicken and the art of slow smoking chickens. A couple of more recipes and more on pits and grills from our friend Ritch at (www.gatorpit.net).
SOME FINAL THOUGHTS
Remember that we still have many of our troops in
both Iraq and in Afghanistan protecting our freedom and helping others
achieve their own freedom. Keep them in your prayers and hearts for
the many months to come. They are there serving us and our country.
Cooking is a great way to get the family interested in doing something together. Kids make great helpers around the grill and let them feel like they made a difference. Always include your children when cooking (if they are old enough). They will grow to love it and they will always want to help you out. Ask them to help and give them important jobs to do, like rubbing the meat, be the fire attendant, or running errands for you. PASS ON THE ART OF COOKING TO YOUR CHILDREN…..YOU WILL BE GLAD YOU DID AND SO WILL THEY.
That concludes this month’s issue of BBQ MADE SIMPLE.
Do me a favor and pass this along to 5 of your friends right now.
They will thank you for it and I will too.
Keep on Cook’ in
Bill
Contact Information:
Bill Cannon
BBQ Made Simple
Real Texas BBQ Rub, Inc.
10701 Corporate Dr., Suite 295
Stafford, Texas 77477
Phone – 281-240-7110
Fax – 281-240-7111
Email addresses: bill@texasbbqrub.com
You can contact us at bill@texasbbqrub.com if you should have any questions or comments.
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