This is my passion!

You know when you are growing up and everyone asks you, “What do you wanna be when you grow up?” As a kid, I remember thinking, I want to be a farmer, a cook, or a Ninja Turtle.  The first two choices were because I looked up to my dad, he wore those two hats, and of course I knew I couldn’t really be a Ninja Turtle I had no way to obtain Mutagen, It was just something to entertain my friends and I as a kid. I was distraught when all of my friends quit playing Ninja Turtles and began being Power Rangers. At some point, our pretending to be mutants and super-heroes faded and my friends and I got into liking girls and being competitive in sports instead. I even began to tear down the awesome TMNT wallpaper border in my bedroom for fear that I would get made fun of if my brother’s friends came over and saw it. Little did I know that being a nerd would ultimately become cool.  Lee and I grew up as kids that played outside making forts in the nearby creek, but also had a love for video games.  Our love for video games started with our dad’s Commodore 64. Dad was always into technology. His interests in computers set me and my brother on a path that would eventually lead us to our careers. We tore up a lot of computers, and made some expensive mistakes, but we learned the ins and outs of computing.

Farming became a bust for Dad in the 90s as it was for many small farmers. You couldn’t make a living on it anymore. So, that was out for me as well. I don’t think I was really that interested in the first place. So, I knew then what my real passion was. It had transcended through all the years of my interests and hobbies. I remember being just 3 or 4 years old and standing in a chair next to the stove helping dad cook our BBQ sauce. He would call me his “little saucier”.  Mom being the very crafty woman that she is came up with the original packaging of the first gen Sauce Beautiful. The first gen jars were a lot like the throwback labels we still use in our retro gift basket, but first gen jars were quart sized Mason jars with a picture of the iconic caricature of dad holding the world champion trophy stuck on the front, and actual black watch plaid tied onto the top as a dome cover. It wasn’t until later we had the labels made to look like the plaid.  Lee and I grew up marketing this sauce and cooking along side our mom and dad.

The mid to late 90s were not quite as fun, we had financial issues, and other family issues, that ultimately led to our brand new hobby sauce business having to go out of business. No need to relive that here, except to say that through it all Lee and I held on to our passion to make our sauces and rubs for those friends and family lucky enough to know we were still boot legging it to make ends meet. Also, there weren’t many nights we would cook a meal inside. We had a Radio Flyer red wagon with a Weber Smokey Joe in it. Dad would send Lee and I to pick up groceries, Lee to drive and me to pick out the good veggies and meat for grilling. Needless to say we got a little grill time in.

Fast-Forward through the years, Lee and I both took our interest in computers and got degrees in Computer Science, It was a long road, and very hard at times, but through it all, our passion to cook and make sauces and rubs shined through. I smoked a whole hog for my junior prom. We catered the end of the year party every year at our apartment complex when we moved to Jonesboro to go to college. We even built our first barbecue sauce selling e-commerce website as a project for our software engineering class.

As you may already know, after college Lee and I decided to pick back up were we as a family had left off so many years ago, and start making our sauces and rubs commercially as well as competing in contests. We have had some bumps in the road, but we have picked up a few trophies of our own and made some good friends and fans along the way.  The journey doesn’t end here, I see the successes and the pitfalls we have had in our last few years resurrecting our brand, and no matter where the road may take us I will never give up, because This is my passion!

Thanks for Reading!

Michael Q



BBQ Smoked Meatloaf

SAVE 35% UNTIL   MONDAY 12/4/17                              ENTER CODE: CYBORG          


Sauce Beautiful – Original &
Rub Beautiful

1 cup fine fresh bread crumbs (from 2 slice white bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium bell pepper, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1.5 tablespoon Rub Beautiful
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs

Garnish: 1/3 cup finely chopped flat-leaf parsley

Directions

1. Fire up smoker or Preheat oven to 350°F with rack in middle.
2. Soak bread crumbs in milk in a large bowl.
3. Cook onion, garlic, and celery in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until bell pepper is tender, about 5 minutes.
4. Remove from heat and stir in Worcestershire sauce, vinegar, Rub Beautiful. Add to bread-crumb mixture then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
5. Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan. Let sit in refrigerator for 1 hour to firm up.
6. Remove from loaf pan and place in smoker until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours.
7. Sauce with Sauce Beautiful, sprinkle parsley on top. Let stand 10 minutes before serving.

Sauce Beautiful – Original
Rub Beautiful

Going Whole Hog

As a child I remember seeing my first whole hog cook at a BBQ competition. To me it looked like something you would see a tribe cook on some island far away from Arkansas. Images of a whole hog turning over an open fire on some crude rotisserie came to mind. In truth, my first whole hog experience was on a custom built pig smoker. Cooking a whole hog can seem intimidating for some, but with a little effort it can make for a greatly rewarding culinary experience.

Cooking a whole hog is one of the most interesting BBQ experiences you will ever have. It is BBQ at its most fundamental, meat and fire. It’s like a big blank canvas, waiting to be turned into something delicious. Cooking whole hog is a slow process, but in that time you can really make the recipe your own. The finished product is something beautiful, for the eyes and the taste buds.

What it takes…

I have done many whole hog cooks over the years; from catering my own junior prom, graduations, competitions, to recently cooking for a fund raiser. I remember my dad saying “the most important thing about cooking a whole hog is the hog itself.”

I agree, but my favorite thing about cooking a whole hog is the fellowship that comes with each cook. If you want to do a whole hog, you need three things: a pit/smoker, time, and fellowship.

Add your own touch…

Those things are mandatory, next comes the recipe. The hog is flavorful on its own, hell, that’s what bacon comes from; but adding your own touch is recommended. The right combination of spices can take an already good thing to a whole new level.

Growing up, we never separated the skin from the hog, but to really get the spices into the meat, you either must have it separated, or inject spices. I never used injecting because when my dad was in competition, injection was illegal. We cooked many hogs with the skin attached, just spicing and basting the outer layer. It got the job done, but I really wanted all those spices to get deeper into the meat. Since then I started having my butcher separate the outer layer of hide so I can get all those spices underneath. After the skin is separated, I have it placed it back on. Not only does this help keep moisture in the meat, it also adds beauty to the final product.

Cooking for many…

If you want to try your hand at whole hog cooking, start by picking a type of wood. You can use hickory or oak, but I prefer to use a sweeter wood like apple. After you spice up that Hog (We prefer using Jim Quessenberry’s Rub Beautiful), throw it on the smoker or pit split side down. It is best to keep the temperature around 225 F to 250 F. Cooking times can vary from around 17-22 hours, depending on the smoker and the size of the hog. Baste with Wicker’s, or apple cider vinegar, every 30 minutes to an hour. You can either mop or splash it on. This will keep the hide moist and give it a pretty red color when the smoke penetrates it. For presentation we like to add slices of pineapple and cherries for some nice pops of color, as well as some greens such as kale or leaf lettuce around the hog. Also, the traditional apple in the mouth is a must. 😉

Serve it up…

Once you are ready to serve, pull back the hide and pull meat from the shoulder, ham, loin, etc. The final product will be a moist, flavorful, and tender meal that will feed everyone. (We like to serve up our hogs with our own Sauce Beautiful or Hot Sauce Beautiful)