Quality gourmet spice online provider in the USA: So like I said, there is not a whole lot of consensus on Pacific Northwest BBQ, but this is why I love being creative. We respect the regions where BBQ originated and combine that with the local favors of the Pacific Northwest. So first, the wood here is plentiful and it is typically cherry or apple. Throw in a little grape vine on top of that and you see a sweeter style smoke from local fruit woods. Next, we have a lot of lamb, pork, salmon and trout, and coincidentally I love cooking all of those above all else. Finally, for sauces I like to follow the seasons. So in the later spring and early summer we have berry’s everywhere. So of course we make berry based barbecue sauces. Discover even more information at gourmet spice store Guntersville, Alabama.

While BBQ sauce might seem like the most important flavor component in your smoked or grilled meat meal, we’d like to nominate another contender in the MVP taste race: BBQ rubs. Since it’s often either the first ingredient applied (in other words, it has the most time to infuse every ounce of meat with flavor) or the last ingredient, the best BBQ rub recipes can make your meal stand out. Try these unique spice blends, our go-to homemade BBQ rub recipes, to take your meats to new levels of deliciousness.

Maple syrup tip of the day: Pure maple syrup is made by concentrating the slightly sweet sap of the sugar maple tree. The basics needed for making maple syrup therefore are some sugar maple trees and a method of concentrating the sap into syrup. As winter comes to an end, usually in late February or early March, sugarmakers prepare for their annual harvest of the maple trees. The group of maple trees that is used is called a sugarbush, or maple orchard. The sugarmaker prepares his or her sugarbush by clearing access roads in the snow, removing fallen branches, and setting up buckets or sap tubing systems. Whether they use tubing or buckets, sugarmakers must be sure that all their sap gathering, collecting, evaporating, and bottling equipment is absolutely clean and in good condition before the beginning of the season.

Now we will shift gears and move on to the balsamic vinegars you would normally see in your local grocery store. As you shop for balsamic vinegar you will likely see many brands with the words “Balsamic Vinegar of Modena” on the label. Don’t confuse these bottles with the traditional balsamic; it’s a completely different process, and price point! For centuries it has been a farmhouse practice to mix concentrated grape must with wine vinegar and some aged vinegar to make a vinegar for everyday cooking. This is what “Balsamic Vinegar of Modena” is, a vinegar made from a mix of grape must and wine vinegar, produced at an industrial scale, to meet global demand for balsamic vinegar.

A trifle is a dessert with layers of custard (or pudding) or whipped cream, fruit, and pound cake or sponge cake. My mom makes a version of this every year for Christmas, but she soaks her pound cake with brandy and also puts brandy in her whipped cream. We always joke with her that one bite of her trifle is like a shot of booze! Needless to say, we are very “happy” after dessert. Trifle is usually made in a big pedestal glass serving bowl so you can see all the pretty layers. But you can plate this any way you like! And this one will also have grilled angel food cake instead of pound cake for a warm, really rich and soft layer. Preheat the grill to medium. Lightly coat each slice of cake with the melted butter. (Be careful not to use too much butter as it may drip onto the coals etc. and cause flare-ups, burning the cake.) Grill the angel food cake on both sides until it has beautiful grill marks. This won’t take long. Build the trifle on a plate or glass bowl from the bottom up: cake, pudding, strawberries, cake, pudding, strawberries, whipped cream. Give a final drizzle of the Strawberry Sauce over the top.

Place ribs meat side up (or on their side if using a rack) in your smoker/grill. If your BBQ doesn’t have a water pan, it is suggested to place a pan of water or apple juice in with the ribs. Smoke for 3 hours at around 210-225 degrees. Regularly spray your ribs with apple juice to keep your ribs from drying out.Grill Users: During the first three hours, it is important to replenish your smoking tray with additional soaked smoking wood. Make sure to empty the spent wood chips first before replenishing. After the first 3 hours, remove your ribs from the smoker/grill. Take a sheet of aluminum foil and spray it with apple juice and place pats of butter in a row down the middle of the foil (optional). Place the ribs on the foil meat side down and wrap tightly making sure there are no leaks. Place the ribs back in your smoker and cook for another 2 hours. Note: There is no need to smoke with wood at this point in that your ribs have already soaked up as much smoke as they can, as well as the fact that the ribs are wrapped and smoke will not be able to penetrate the foil. Remove your wrapped ribs from the smoker, unwrap, and set back into the smoker meat side up. At this point you will want to glaze your ribs with your favorite BBQ sauce or marinade, both sides, and regularly flipping the ribs to make sure both sides are tacky and glazed. Do this for an additional hour or until the ribs are tender. Once the ribs are finished cooking, remove your ribs from your smoker/grill, wrap in foils and let rest for at least 10 minutes. Just like a great steak, this will allow the moisture to redistribute. Cut your ribs and serve!

When you shop for balsamic vinegar, whether in grocery stores or online, you will find a variety of products: Balsamic Vinegar (no mention of Modena on the label) – Balsamic vinegar for everyday use that may or may not come from Italy. If it doesn’t have the PGI label, it may still come from Italy and it may be labeled “Balsamic Condiment”. It may be good quality or it be imitation balsamic, which is just vinegar (no grape must) with added thickeners and sweeteners.

Welcome to our gourmet olive oil & grilling+smoking supply store in Guntersville, Alabama, offering the best ultra premium infused oils, balsamic vinegar, BBQ rubs & sauces. Our passion for excellence has driven us from the beginning, and continues to drive us into the future. The team at Tennessee River Olive Oil Co knows that every product counts and we strive to make the entire shopping experience as rewarding and fun as possible. Check out our store and get in touch with questions or requests. See additional information on https://www.tnriveroliveoilco.com/.