Poor Man’s Ribeye With Steak Beautiful

Do you like Ribeye Steaks? Why Hell yeah. We all do. But there’s a little known secret. You can pay half the price for the same steak but a smaller cut called the Chuckeye Steak. Whenever Ribeye Steaks are cut, the Chuckeye is the end piece marbled just the same but the butcher charges only half the price per pound. They’re inexpensive comapred to the Ribeye, but I will warn you, they go quick.

Here’s a recipe we like to use on Ribeyes and Chuckeyes and it is guaranteed to drop jaws when served.

  • 2 Chuckeye Steaks
  • 1 Bottle of Jim Quessenberry’s Steak Beautiful Hickory
  • 1 Clove of Garlic
  • 1 Bottle Extra Virgin Olive Oil
  • 1/4 stick of butter
  • 1 Weber Kettle Grill (Offset charcoal fire or you can use a smoker if you want)
  • Charcoal

 

Let the steaks rest to room temp if they’ve been refrigerated. Lightly drizzle and rub the steaks on both sides with a thin layer of olive oil while gently massaging the Hickory Rub into the meat. This will insure the rub stays on and can form a nice little crust when seared. Now warm up your smoker/grill with indirect/offset fire. Get the fire up to a point where you’d normally smoke meats but not too hot. We use our hands to guage temp, but if you’re precise, try to hit at least 225F but no more than 250F. Place the meat on the surface and let these babies slow smoke up to 125F internal. This will give you a nice center.

In the mean time, while the steak is smoking, smash and chop the clove of garlic, place into a mixing bowl with 1/4 stick of butter at room temperature so that it is malleable and able to mix well. Mix well with the garlic until you have a consistent butter and garlic compound ready for the steaks.

Once the steaks hit 125F internal, you’re ready to take them up and let them rest. Now’s time for the searing. If you don’t have a second source of heat available, take time to stoke that fire up a bit and get the surface ready for searing. Take it up to at least 375F. If you want to sear in a pan on the stove, you can do that too, but we’re keeping this outdoors for today. Get that grate hot hot hot!

Now it’s GO TIME! Put those steaks on the grill for no more than 2 minutes per side. Don’t do anymore than that or you’ll be asked to leave promptly. Sear those beauties quickly and and pick em up. Plate them with a dollop of compound garlic butter and serve with your choice of salad, potato, or steamed veggies. Boom. Steak dinner for two under $25.

Steak Beautiful Hickory is featured in the February 2019 Grill Masters Club monthly delivery box. Use code ‘NEWYEARBBQ’ between now and January 31 for a 5% discount.

 

Dear Dad, We did it. We’re successful and growing every day.

Every so often I like to take a moment to pause and look around. I like to reflect on the successes and lessons learned during this journey. I often think to myself and wonder what my Dad would be thinking if he saw what we’re up to. I can’t help but wonder what he’d think of the time, organization, and production we’ve so meticulously developed through repetition, trial, and error.

Would he have better ideas on processes we use? What would his thoughts be on the new recipes we’ve developed on our own? I don’t doubt that he’d embrace and like everything we’ve done, but I would wonder what his first impression would be.

As I wonder all of this I begin to think to myself about the successes our team has had and the growth we’ve had that are beyond anything Dad ever produced and I smile. Moreover I think to myself how we couldn’t have done it without help from our partners, vendors, facilities, and more importantly, our fans.

Over the past 4 years we’ve had our ups and downs, but year after year we build upon the last. We’ve launched six products, three of which are original to the new generation of Jim Q. We’ve expanded our reach both online and in regional stores. We’ve made lasting connections with great people and we’ve added flavor and happiness to thousands of people.

To each and everyone who has and continues to support us, we thank you.

What’s New?

For starters, we have an all new set of products with maximum flavor. We have a Georgia gold style sauce with just the right amount of mustard tangy punch, a mix of spice, and finished off with a smooth sweet slather of brown sugar. It’s one of our new favorites and is featured in this month’s Grill Masters Club.

Sauce Beautiful Gold.

When you take the inspiration we’ve had over the years combined with the experience that was inherited from generations of recipes handed down from our family members, things get exciting in the kitchen. The last few years have brought two newer recipes to our collection that are sure to please those of you looking for a more savory flavor profile without a ton of sweet overpowering your palette. We learned from our good friends over at Big Bob Gibson’s that Alabama style white BBQ sauce is great for fish, chicken, and beef. It’s a tangy lemon, horseradish, mayonnaise blend with lots of zing.

Sauce Beautiful – White

The other savory option we have for you is our hickory seasoned Steak Beautiful , an Arkansas favorite featuring one of our favorite smoke flavors, Hickory wood smoke. This rub is absolutely made for steaks, brisket, beef ribs, or burgers. We’ll give any Texan a run for their money with real trees not bushes, because “God gave the Texans Mesquite. He knew their soil was too poor to grow Hickory.” ~Jim Quessenberry

Day 18: 5 Simple Ways to Upgrade Your Product Demonstration Booth

Over the past three years it has been apparent to us that your presentation game must be on-point if you want to boost sales in local and regional grocery stores and specialty shops. As we’ve grown over that time, we’ve begun to see other local barbecue sauce companies take notice and follow our lead. Going from coolers and the ever so familiar off-white, light pink, and greige (gray-beige) crockpots with the little flowers on the side to mirror finish serving dishes shows just how important it is for barbecue sauce startups to stay relevant, appetizing, and approachable. Without anymore delay, here are five things you can do today to stay relevant in your local grocery stores and marketplaces.

 

5. Boast the Benefits, Don’t Baffle With Bullshit

Early on in our demonstrations at grocery stores there were two idealogies about how to best approach potential customers to try the product. As it turns out, most customers are smarter than the average bear and can smell bullshit a mile away. Who knew? You can boast and brag visually using trophies and/or banners without constantly reminding the customer how good you really think you are. No one likes a braggart and they especially don’t like one that initially approaches them with a loud and abrasive claim regardless of merit. Rather than asking the customer if they’ve heard about your recent accolades or publications, ask them if they’d like to try a free sample of the goods. That is what you’re there to do after all; sell your products.

 

Pro-tip: set up a table with a trophy or two (if you have them) but don’t focus on the trophies. Focus on the customer and the sample.

Let the products speak for themselves. No one’s ever heard of “Meatwave Magazine.”

 

4. Interact on a Personal Level.

So many of your customers will remember you and unfortunately you may not remember all of them. It’s a tough line to walk because you don’t want to offend anyone, but you have to interact on a personal level that engages. Talk with the customer as they’re trying the product. Ask them what they like or dislike most about your product while they’re tasting it. You’ll create a level of respect and integrity with them and it will help you create lasting bonds with your customers. It also serves well for feedback. Customers that are comfortable will be candidly honest with you.

Pro-tip: Check the contents of the customer’s cart. See some kind of meat? Offer the right product for it. Start a conversation and then offer a sample.

Thank you for coming by our demonstration today. Let us know how we did. If you are on Facebook, be sure to search for us and like our page. You can leave feedback there as well.

3. Conserve But Don’t Go Skimpy on Samples.

When’s the last time you ate a cracker with barbecue sauce on it and thought to yourself, “I really need to get a pack of saltines to go with this sauce. It is soooo good! I can’t wait to get home and drizzle this on some crunchy crackers!” I would venture a guess that you probably haven’t ever knocked down the grocery store door to get to some crackers when you’re thinking about barbecue. Your customers aren’t thinking that either. Serve them up some pulled pork cooked and served with your products. Get the taste in their mouth and the sale will follow.

Pro-tip: Use restaurant squeeze bottles with nozzles for accurate and conserved application of the sauces.

Save the crackers for a last ditch effort if you’ve run out of meat.

2. Vegans, Vegetarians, and Hipsters OH MY!

We never wish to alienate anyone during a demo, but as the old saying goes, you can’t please everyone. Now that being said, some folks are spending time and money on crackers, kale, jack fruit, and other substitutes for meat. We encourage all people to try our products and for the most part are fairly friendly to special dietary needs, but we never lose sight of our industry and that is barbecue; smoked, flavorful, and delicious meats with a sweet and tangy flavor profile. When you start chasing niche markets while losing sight of your bread and butter customers it becomes a slippery slope that can be hard to overcome. We welcome all people to use our products, but it is difficult for us to begin tracking all of the dietary needs and fads as they come and go. Expect pulled pork, sauce, and rub at our demos.

Pro-tip: Avoid confrontation with PETA and other activists by offering fruit as an alternative. If that doesn’t work, refer to the store manager for assistance.

A quick upgrade is to offer a fruit such as an apple slice instead of crackers. It is juicy and accents barbecue seasons and sauces quite well for those who won’t eat meat.

1. Presentation is 9/10 of The Law

No one wants to eat BBQ from your grandma’s crockpot and they especially don’t want to eat it from your tailgating cooler. While these are great for tailgating and making things portable, you’re here to make a first impression that lasts. We were guilty of using aluminum pans in coolers to keep the meat somewhat warm, but after you open the lid a few times the heat is gone and the condensation starts to dry out the meat.

 

The logical solution is to get a warm dish that will keep the meat moist, warm, and tender. So get a crockpot right? Well that can work, and it does in a pinch, but what if you’re outside or yards away from a power outlet? What if your crockpot looks like something that should be on “The Antiques Roadshow?” What if you have bright orange extension cords looking like a construction site? Are you sending the right visual message? Probably not. Ditch the crockpot for a professional chafing dish with portable fuel burners, some silver flatware, and while you’re at it, throw in a fitted table cloth with your logo on it. We’ve seen other demo booths follow in our footsteps to give a professional “you got your shit together” look with a simple fitted table cloth and some silver flatware.

Pro-tip: Chafing dishes are an expensive but necessary tool that will give your game some much appreciated next-level respect from customers. It will speak for itself. People can’t help but look into it like a mirror. If you’re serious about your groundgame in local grocery stores, you’ll buy a chafing dish right now and keep the crockpot in your kitchen.

Day 17: So… We Found Another World Championship That Dad Won? Who Knew?

Upon doing a ton of research lately on the history and origins of 1980’s pioneering barbecue championships, we found out a few things that even we didn’t know about Dad’s past wins. Unfortunately back in the late 80’s or maybe early 90’s, Dad’s trophies were on display at a buddy’s restaurant and it burned completely to the ground. It included several top place wins at Memphis in May as well as other contests around the mid-south. (I’ll do more research on that later to establish the what, when, and where of the restaurant). All of our lives, we were told that Dad was a two-time champion, receiving top honors of the 3rd and 5th International Cooking Competition in Lisdoonvarna, Ireland. While this is a true statement it seems that we all, including my mother, let one slip through the cracks that was a much more recent victory, and from Memphis in May to boot.

 

Through research online, it became apparent that Dad won the World Championship in Ribs either in 1993 or 1994 at Memphis in May. The book, “Down Home Cooking” by Reader’s Digest (ISBN 0-89577-646-4) lists a recipe and excerpt from an interview with Dad called “Arkansas Slabs of Ribs” which states “Jim Quessenberry, grand prize winner in the Memphis in May World Championship Barbecue Cooking Contest, slowly smokes pork ribs on a barbecue for several hours. For faster cooking, roast them in the oven then finish them on the grill.”

EDIT: To my knowledge, Dad’s biggest win at MIM was a 2nd place win in whole-hog sometime in the 1980’s, but this sheds new light on a trophy that may have been lost to time and or a fire. According to my mother, Dad won Grand Prize in a ham cooking contest and this may have been what the article alluded to without expressly mentioning ribs. I have seen one website claiming that Memphis in May was won by Apple City Smokers in 1994 with ribs, but another team took shoulders in 1993 which could lead to the possibility that there was a place win in 1993. One thing’s for certain, he won a category in Memphis in May with top honors and that’s a feat in and of itself.

Day 16: Five Stories about Jim Quessenberry That Will Inspire You.

There are moments in life that refine a person and then there are actions that define a person. As Jim’s oldest boy, I’d like to share with you five of the most influential and inspirational deeds that Dad did to better the world.

5. No-Till Farmer of the Year

When I was a kid Dad had a handful of big shiny gold and silver belt buckles that were placed on plaques hanging from the fireplace mantle. I was always fascinated with them and I never could understand why he never wore them. I didn’t realize they were trophies for a very niche type of farming where you use less fuel, less herbicide, and less fertilizer while refraining from burning off your fields and polluting the air. The No-Till farming practice was started as a way to save on costs while also minimizing the impact of large scale agriculture on the environment. In the mid to late 1980’s, Jim’s farm was recognized on several occasions by the state of Arkansas as one of the best in the state and he was awarded No-Till Farmer of the year in consecutive years by then governor, Bill Clinton. Dad was a pioneer and champion for the natural state before it was cool to be organic and environmentally friendly.

 

4. Justice of the Peace

As a kid I was the ring-bearer in about a thousand weddings. My brother and I were often stand-ins for rehearsals and practice. When people wanted to get hitched they showed up at our house with a marriage license and a fistful of cash ready to ride off into the sunset as husband and wife. As a Justice of the Peace for 3 consecutive terms, Dad was given the privilege of being able to perform wedding ceremonies indefinitely. At some point he got so many requests to perform the ceremonies that he ended up doing them for no cost. It was one of the things he liked best about his public service and it made many good memories, and maybe a few not so good memories for some of the ones that barely made it down the road before getting an annulment. Neverthless, he enjoyed doing what he could in our community to keep the peace and make people happy.

 

3. Neighborhood Parents

Several of my friends considered Dad to be their second Dad. He had a heart as big as his appetite and would allow friends of mine to seek refuge where they might not have a good environment in their own homes. Of course you had to “earn your keep” which meant making barbecue sauce, cutting the grass, or just having to listen to the endless supply of corny jokes. My friends as well as Michael’s friends all have several unique stories and memories from being one of Jim’s extra kids. Dad and Mom both would go out of their way to help children. Mom usually provided transportation in her Chevy Astro Van to and from ballgames, FFA events, birthday parties, and school trips. She made sure everyone had shoes, clothes, and food too.

 

2. Wizard of Worldly Wisdom

Dad was a walking Farmer’s Almanac. He had pretty much memorized all of the phases of the moon, knew when the best time to view the northern lights was if applicable, knew more than anyone needs to know about 13 and 17 year locusts, could measure the distance of lightning strikes from our location by counting the time it took to hear the thunder, knew when all the major celestial events would occur and where to get the best view, could navigate by the position of the stars, and knew every constellation in the sky. Most of this knowledge came from an actual almanac but all of it was committed to his memory and would be delivered to anyone willing to listen. He was a farmer after all, so movements of the heavens were something very important to him. He read our horoscopes to us after we read the Sunday comics and he loved to teach us to read. One of his favorite past times was telling old ghost stories while we stayed up all night catching catfish.

 

1. Philosopher of Barbecue (Jim Quessenberry, Ph.B.)

Like many of his colleagues in the pioneering world of championship barbecue, Jim had a few nicknames. He went by “Killer,” “The Arkansas Trav’ler,” “Jimbo,” “Big Jim,” and “Jim Quessenberry, Ph.B.” The latter of those was given to him by hall of famer Ardie “Remus Powers, Ph.B.” Davis. Earning a nickname in the BBQ world is a prestiguious achievement backed by many of the best pitmasters in the world. Some of the best known names of the time were Remus Powers, Ph. B, Billy Bones, Silky “The King of the Irish” O’Sullivan, and Smokey Hale to name a few. Many people wanted to interview Dad and get to know his views on the world, cooking, and life in general. As a go to for many jokes, long adventurous stories, and basic advice on getting the fullest from life, Jim became known as Jim Quessenberry, Ph.B. This was a title bestowed upon him by the original “Doctor of Barbecue” Ardie “Remus Powers, Ph.B” Davis. Throughout Jim’s barbecue career, he was a philosopher of not just barbecue, but life to its fullest.

Although there aren’t any call booths or a Tardis’ like Dr. Who, for Dr. Q there are plenty of blue port-a-johns (Turdis) at Memphis in May that look like a Tardis and Ardie has the scoop on the magic behind one of Jim’s best pranks ever. Be sure to grab a copy of “America’s Best BBQ” by Ardie himself. While you’re at it, be sure to grab a jar or two of barbecue sauce.

Book

Sauce

Day 15: Five Things You Should Know About Charcoal

We’ve all had our experiments with wood, charcoal, and even gas when cooking outdoors, but did you know that charcoal was originally used for several other reasons including art, medicine, makeup, and metallurgy?

Image By DryPot – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=12649706

Charcoal in Art

Charcoal has been used as a pigment for ages to represent the color black. From the earliest paintings and inscriptions to modern art, charcoal is a favorite among a long lineage of expressionists and artists alike. Furthermore, charcoal is microscopically absorbant and can be used as a pigment for dyes used to create black and grey fabrics.

Charcoal in Medicine

Charcoal is one of a few age old home remedies for dietary and digestive issues. For centuries people of the ancient world all the way to today have used charcoal to settle stomach aches and other digestive issues. It is so popular that charcoal is still used today in pill form to address and treat ailments.

 

Charcoal in Metallurgy

Charcoal is a fairly clean burning fuel when compared to wood and other organic rich fuel sources. That’s because charcoal has been through a process called pyrolysis, which is like fire anaerobics for trees. That means that wood or other vegetation like Bamboo, is heated to high temperatures with the absence of oxygen which consumes the organic matter and water and dries out the vegetation forming a charred black carbon substance we call charcoal. Since the wood has been burned once, the main byproduct, smoke, is cut in half leaving a combustible substance that puts out way less smoke. When you have less smoke, you can forge and weld metals with fewer impurities which allows for a better quality metal. Charcoal has fueled blacksmith forges from the early beginnings of the bronze, iron, and industrial ages throughout today.

Charcoal in Cosmetics

Like the dyes and paints mentioned before, charcoal can be ground into a microscopic powder pigment and used in a wide variety cosmetic products because it is absorbed very well by the skin and has staying power. Maybe she’s born with it? Maybe it’s Royal Oak?

Charcoal in Cooking

Naturally charcoal is a fuel of choice for many barbecue enthusiasts, and it’s American as Ellsworth B. A. Zwoyer… Yep that’s right, charcoal as we know it in the briquet form was invented by Zwoyer in 1897 in Pennsylvania. So 6 years before the Wright Brothers were jumping off of sand dunes with a giant kite, Zwoyer was getting a patent on charcoal, literally one of the most abundant and widely used fuels in the world, because he made it into nice consistent square briquets. And you thought Steve Jobs was a visionary. LOL. This guy reinvented reburning wood and patented it.

It doesn’t stop there though, Henry Ford got into the game and changed it FOREVER. Henry Ford needed a way to recycle and reuse wood byproducts and horsefeed used in his automobile factories so he took the charcoal briquet idea and ran with it. He began producing charcoal and selling it which founded a little company called Kingsford.

So what does all this have to do with Jim Quessenberry BBQ? Well for one you won’t be seeing us using any of Hank Hill’s propane and propane accessories, but furthermore, we prefer to cook most everything with charcoal for a smooth, longlasting, and well controlled fire. I prefer Kingsford, but Royal Oak will do in a pinch. I suppose that makes me a Ford man afterall.

 

Tell you what, why don’t you grab a bottle or two of the good stuff in our shop and share some of your charcoal grilling techniques with us. We’d love to hear your stories.

Day 14: 4 Things You Had No Clue About When It Comes to Apples and Apple Wood

 

Apple Wood Flavors Are Very Similar to The Pome

Apple wood provides a fruity and delightful hint of flavor when used to smoke ribs, chicken, porkchops, or other white meats. It is a goto for many competitors in the competitive world of barbecue. Unlike Hickory which I wrote about earlier, Apple trees and the apples themselves have a ton of wildly varying symbols and meanings throughout mythology, religion, and folklore. The Pome (fruit) of the Apple is associated with many healing recipes and other remedies.

Apples Have Strange Religious and Mythical Powers

The Apple Was Eve’s gift to Adam from the tree of knowledge. Apparently women have unfortunately experienced the gender gap in pay and education since the beginning of time. Eve gave Adam the fruit and well we all know what happened after that. Or do we? Apparently the Apple tree was also the tree of eternal life in the Garden of Eden so I mean, what gives? Talk about a tough test of religious faith.

Apple Blossoms Are Associated with Beauty

The Apple blossom is a symbol of beauty in ancient China. It is used often to depict natural beauty in nature and adorned on gowns and robes for the most beautiful women in China. At least it wasn’t the forbidden fruit that ruined humanity forever right?

Apple Trees Are Sacred in Many Ancient Religions

Apple trees were sacred to the Druidic and Celtic people as well as the Brythonic people of ancient Europe. The tree was often associated with many health benefits as well as immortality and eternity. This makes Apple probably one of the most iconic trees and symbols throughout the ancient world. So far it’s immortality, sin, beauty, and knowledge. I am stoked about apple wood. Get it? Stoked?

BONUS: Apple Wines and Apple Pomes Have Healing Power

Apple wine is an old recipe for healing and ridding the body of illness. I mean don’t go out and get drunk on Apple wine and think you’re going to cure the common cold or cancer, but antioxidants in apples are known to help with many ailments and are solely responsible for the old saying, “An apple a day keeps the doctor away.” Baked apples have often been used to sooth sore throats and apple juice is a common treatment for other ailments related to the body.

In Retrospect, I Love Apples and Apple Wood

When cooking with Apple wood it is often times recommended to mix it with a mild hardwood. I prefer to blend my smoke between Apple and Hickory for a sweet smoky flavor. Apple when used by itself for too long or with a lot of smoke can be overpowering and provide a bitter taste. Use it with a water pan to get a fruity steam/smoke mix that allows your meat to stay moist will attracting a hint of sweet fruity flavor. I prefer to use Apple shavings or Apple wood chips rather than large logs so that I can control the amount of Apple smoke used for cooking and smoke flavoring. Apple works best with a lower temperature around 225 fahrenheit for longer cooking times. I recommend pairing with an apple cider vinegar baste while cooking chicken or pork. It gives you a little acidity to break down the meat and permeate with flavor. Top it off with a mixture of Sauce Beautiful and your vinegar baste and you’ve got a glaze that will delight the senses.

Day 12: Five Common Myths About Internal Temperatures.

What does anyone know about cooking to temp these days? That’s a tough question depending on the crowd. There are lots of myths and facts around cook temperatures that you should know.

Pork Doesn’t Have to Be 165 Degrees

Most if not all poultry should never be consumed prior to reaching an internal temperature of 165 degrees Fahrenheit. Most people are familiar with this as Poultry is often a carrier of Salmonella and when undercooked can lead to extreme illness or even death, but Pork is a different story. Pork on the other hand has a minimum safe temperature of 145 degrees. Pork that is reheated needs only 140 degrees.

Safe Temperatures aren’t always “Done” Temperatures

A big misconception is that the safe temperatures are when the meat is done. This is technically true when avoiding food-borne illnesses but is often lacking in tenderness if the temperature has just arrived. For instance, we cook our Boston Butts to an internal temperature of 190 degrees before allowing them to rest and continue retaining warmth in a cooler. At 190 the bone will slide right out and the pork is at maximum tenderness and moisture. This is just before it rests and we pull and serve.

Chicken Cooked Medium Rare?

No. Just no. This is dangerous and can kill you. Never ever for any circumstance think this is a good idea. Yes there are lots of dumbass people sharing images of “medium rare” chicken on Instagram but this is absolutely careless and dangerous. Never ever do this.

Pink Meat Is Always Undercooked

This is not always a simple yes or no, but for steaks, burgers, and even pork chops, this can be misleading, especially when you’re slow-cooking with smoke. Because smoked meats can turn pink with the permeated smoke in the meat, some people think the pink meat is raw when it is in fact cooked. Just don’t do this with chicken.

Last but Not Least, Rest Times Allow Meat to Cool

In most cases this is simply not true. Resting is a technique that actually allows the warming center of the meat to continue increasing temperature for a few minutes while the outside cools. This is done with steaks, pork loins, and more to reach a desired temperature thus creating an ideal first cut or bite that is cooked evenly and is very juicy.

Day 10: Hickory Wood: All the Stats, Facts, and Data You’ll Ever Need to Know

Hello everyone. It’s time for a science and history lesson. First I would like to apologize for the late blog post. I am late by a whole day, but I am here to make that up to you along with a giveaway we’re doing and some other fun ideas. In memorium of my old man on his birthday, we’re out to celebrate with all of our friends and family right here on the website, but first we gotta get the fire started and there’s no better wood to smoke with than Hickory in my opinion.

The Pawchohiccora and the Carya

Hickory Trees are from the genus Carya which means “nut” in Ancient Greek. While I am not up to snuff on the whole of ancient mythologies, I can safely say that Hickory has had a long history of being used for a variety of useful tasks including many different recipes in the Powhatan tribes of Virginia before and during the founding of the British-American colonies. Those recipes used the nut of the Pawchohiccora (Hickory) Tree and included a broth and a pulp used to flavor beans, vegetables, and broths as well as to create flour for breads. The Hickory nut was common all the way until the 19th century for cakes, breads, and cookies.

Hickory Smoking

Several years ago my Dad knew what many legends of barbecue have said for generations, and that was the fact the God put the Hickory tree on Earth for a reason, and the reason was that he knew what we were going to do with it. He gave the Texans mesquite because the soil was too poor to grow Hickory. That’s how we’re going to be using Hickory for the purposes of today’s blog.

Hickory has been used for several hundreds of thousands of years for campfires and cooking all over the world. The distinct aroma and savory flavor it produces when used to smoke meat is something many would find difficult to beat in life. The flavor is not as sharp as Mesquite or other hardwoods, but is also not as fruitful or sweet as a fruitwood. Because many consider it a “Fire Elemental” wood, it goes hand in hand with preparing food as well as making tools forged from fire. Compared to “Air Elemental” woods suchs as pine, cedar, and other conifers, Hickory is suitable for a pleasant and slow burning fire. It is dense and very strong under stress. This causes an even and manageable heat for smoking. Hickory when burned produces a smoke that is relatively free of harsh oils and waxy residue. This allows for long cook times without fear of ruining your meat with an overpowered falvor or aroma.

When mixed with a light amount of fruitwood (Apple is a favorite) Hickory produces a salty-sweet smoke that is amazing for bacon, hams, and other white meats such as chicken and even turkey. My personal favorite is a batch of Apple-Hickory smoked bacon with a light glaze of Maple syrup. You can’t beat a candied bacon made from Nature’s gifts to mankind.

Hickory For Utensils

Hickory has qualities unmatched by many other types of wood when it comes to longevity, hardness, durability, and strength. Used as a handle in shovels, pick axes, and other told of labor, Hickory has enough tensile strength to dig or pry anything apart without breaking. Until recently, Hickory was the only wood used in baseball bats and has been phased out for Ash as of late. Many other culinary uses of Hickory include cutting boards, knife handles, wooden spoons, and rolling pins.

Hickory for Building and Woodworking

Hickory is a slow growing wood and has been used far less in the last several decades due to deforestation. It has been replaced by fast growing pines and other easily replaceable trees as a cost effective and somewhat better for the environment building material, but let me be the first to tell you that Hickory built furniture and reclaimed wood holds high value in my book of hobbyist woodworking. It is sturdy and is probably singlehandedly responsible for the old saying “They don’t make ‘em like they used to.”

Conclusion

Hickory is a wonderful wood for utility and smoking barbecue. It also just so happens to be the driving flavor behind our highly sought after steak rub. Before you go, take a look at Jim Quessenberry’s Steak Beautiful.

Day 7: 7 Reasons Why People Like Sauce Beautiful.

There are a lot of reasons why people like Sauce Beautiful, but we’re gonna narrow it down to seven the you’ll be sure to relate to. It’s science.

1. It’s good on everything.

Don’t take it from me. Just ask our friend Patrick Huey who used to spread it on toast like jam and eat the toast. I’ve heard of people using it as a topping for ice cream but have yet to verify those reports.

2. It makes a great gift.

Once you’ve had too many bad gifts you never want to send a bad gift to anyone ever again. That’s why Sauce Beautiful and our other products make great gifts alone or paired together on a gift basket. Never be the one that gives away hygienic socks or a fruitcake at Christmas again.

3. The bottles are made of glass.

You never know when you might need a glass bottle, but ours are handy if you ever need one. They have resealable tops and can hold several ounces of liquid. They’re made right here in Jonesboro, AR and are very rigid.

4. There’s a giant smile on every bottle.

Dad was a jolly fella. He was always joking or laughing about something. That tradition carries on to this day with our crew. Thanks to Colin Ruthven, the artist behind the caricature, we’ve immortalized and preserved the best character traits of our Dad for the world to enjoy.

5. Every bottle holds a dream.

Every single bottle of Sauce Beautiful holds a dream. The sauce came to Dad in a dream and it was made on the stove immediately upon waking up. The recipe hasn’t changed since then with only a few minor adjustments to account for volume production. We still fill and label every jar by hand. It was a dream that Dad wanted to come true so we’ve been doing it ever since.

6. The label design is a family project.

Since it all began the labels have primarily been designed by my mother Donna. After Michael and I got old enough to produce sauce on our own, I have taken over those duties and have used Sauce Beautiful as a springboard for new ideas and marketing adventures to prove myself and be successful both in the BBQ business and professionally.

7. It’s just plain good.

Our friends love it. Our family loves it. It just has the perfect composition of bold flavors and tangy zip that makes everyone love it. Kids love it a lot. Our Dad tested new BBQ stuff on us all the time and this is still by far my favorite of our sauces.