Quality bbq rubs online provider: Rooted in pork, the Carolina BBQ is all about ribs, pork butts, and whole hog. What I love about the Carolina style is how much regional variation there is. From clear vinegar based sauces, to the mustard sauce, it shows that even with a general style, there is so much that is fiercely local. And yes there is a tomato based sauce too called Lexington style BBQ Sauce. Because I feel vinegar complements the flavor of pork and acts as a great acid for slow cooking, we’ve been drawn to this style since we started cooking outside. The wood I see most often is some kind of fruit wood, making a nice sweet and balanced smoke flavor (versus campfire). Discover additional details 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.

Injection Sauce Directions: Take one cube of butter and melt it in a sauce pan on medium heat, careful not to over heat the butter and burn it. Smash 4 large cloves of garlic and add them to the melted butter and let the garlic infuse into the butter for at least 5 minutes, the longer the better. You can also add seasonings to the butter such as the dry rub you are using on the outside of the tri-tip. Once the butter is infused with the garlic, either strain or remove the garlic from the butter. The butter is now ready to be injected into the tri-tip. You will want to let the butter cool a bit but not too much or the butter will thicken and you won’t be able to inject it into the meat. This is a relatively simple injection sauce. Be creative and add your own seasonings.

Balsamic vinegar is a slightly sweet, dark, richly flavored vinegar used to enhance salad dressings, marinades, and sauces. It can be reduced to a glaze and drizzled over strawberries, stirred into a risotto, or tossed with Brussels sprouts or red onions to let its sugars caramelize in the oven. But what is balsamic vinegar, really? How is it made? What’s the difference between white balsamic and regular balsamic vinegar? What makes some balsamic vinegar so expensive?

Tennessee River Olive Oil Co is nestled in the mountain lakes region of Northeast Alabama, we proudly provide premium imported olive oils and balsamic vinegars to our local community and beyond. Steeped in tradition, olive oil production in Italy combines history, authenticity, and culture to produce a culinary experience like no other. Let the outstanding flavors take you back to Old Italy and a time when slow food was the standard, not a marketing pitch. Our store features a variety of ultra premium, gourmet products that bring exceptional flavors from around the world to your kitchen. Find more details at https://www.tnriveroliveoilco.com/.