Excellent olive oil online shopping Guntersville, Alabama: When I think Memphis I think Memphis style ribs. And when I think ribs I think of dry ribs and wet ribs. Dry ribs are just that; dry rub and oil on the rib and the flavor and tenderness cooked into the meat. The wet rib is doused in sauce before, during, and after the cooking process. Sauces, from what I have seen, are driven by flavor of molasses and tomato paste being reduced (with other ingredients) giving a rich dark texture. This mayonnaise based white BBQ sauce is all about tangy and rich flavor. This white sauce was made for grilled and smoked chicken by Robert Gibson from Big Bob Gibson’s Bar-B-Q. Not only is it great on chicken it’s a great dipping sauce for grilled chicken wings or even for French fries. Discover additional information on balsamic vinegars.
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.
Tri-Tip Roasting Directions: Rub the Tri-Tip with olive oil and then the dry rub. Using an injector, inject the tri-tip in at least four spots with the butter/garlic sauce. Plus each hole with a small garlic clove then with the chile (optional). Let the tri-tip stand for at least an hour (2 hours preferred). Light your grill/smoker. If using a gas grill, set on low to medium flame. If using a smoker or charcoal grill, have your temperature set at approximately 325 to 350 degrees. Place your choice of wood onto the coals, set your rack on the highest level possible, and place your tri-tip on the rack fat side down. Slow roast/smoke the tri-tip for 20-30 minutes or until desired doneness, not turning it for the whole time it is being roasted/smoked. Remove the tri-tip and let rest at least for 10 minutes before cutting and serving.
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. Discover extra info at tnriveroliveoilco.com.
