BBQ, Recipes, Rubs and spices

FAMOUS ALABAMA-STYLE WHITE BARBECUE SAUCE

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This Alabama-style White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

This is will be one of the kids favorites – fantastic grilled flavor

INGREDIENTS:

  • 1 cup mayonnaise
  • 1/2 cup vinegar (preferably Apple Cider)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Prepared Horseradish (or Cayenne Pepper)
  • 1 teaspoon minced garlic
  • *Salt and pepper to taste 

 

PREPARATION:
1. Mix ingredients together (it is best to refrigerate for at least 8 hours before using – but will be ready to use immediately).
2. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
* This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

*** TRY smaking on some of Steve Famous Rub before grilling – WOW

Enjoy! ~mojo

 

BBQ, Big Red - From The Butcher, Recipes, Rubs and spices

Big Red’s – Spicy Dry Rub

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This is my Father Ron Tillett’s (AKA Big Red) Spicy Dry Rub

  • 1/2 cup freshly ground black pepper
  • 1/2 cup ground cayenne pepper
  • 1 cup dark brown sugar
  • 3 tablespoons salt
  • 1 teaspoon garlic powder

Mix all ingredients together in a bowl. Use on your favorite meat 60 minutes before grilling. Store any extra in an air-tight container, making sure to keep dry. Makes 2 1/4 cups.

 

Enjoy, ~mojo

BBQ, Recipes, Rubs and spices

TRY THE WHOLE CHICKEN ON A CAN METHOD – in the South this is known as “Beer In The Butt Chicken”:

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TRY THE WHOLE CHICKEN ON A CAN METHOD

– in the South this is known as “Beer In The Butt Chicken” Well you know what I call it then. It’s got a nice ring to it.

Enjoy, ~mojo

Here are the simple steps:

  1. For the Chicken on the Can method you will need 1 can (12 ounces) NON-diet soda (Dr. Pepper offers a great flavor, however you can use any soda)
  2. Remove the upper grill rack and see if the whole chicken fits standing up in the grill with the lid down. –> If the chicken fits, remove chicken and set an open can of NON diet soda (pour out half of the soda first), on the grill. Stand the chicken over top of the can, so the can is in its inner cavity of the chicken. If grill only has one level or cooks hot, use double-thick aluminum foil underneath chicken.
  3. Grill 20 minutes per pound, or until done.*If the chicken doesn’t fit standing: Cut it up, cover it with the Steves Famous Dry Rub, and grill it without the soda. Turn chicken every 5–10 minutes, until done.
  4. To check doneness, squeeze chicken to see if juices run clear. If you aren’t satisfied, cut it open to check for doneness.

Makes 3–5 servings

This Dry Rub is Fantastic on CHICKEN, BEEF and LAMB as well! – This stuff is amazingly universal.
    * 1 Tbs coarse salt (Kosher, NOT pickling salt)
    * 1 Tbs sugar
    * 1 Tbs celery salt
    * 1 Tbs brown sugar
    * 1 Tbs garlic salt
    * 1 Tbs ground black pepper
    * 2 Tbs paprika

Steve’s Famous Rub will soon be available for purchase : Rubs & Spices Coming Soon!

 

BBQ, Recipes, Rubs and spices

Rubs & Spices Coming Soon!

The Tillett Brothers’ BBQ announces coming soon three special RUBs and spice mixes. We selected three of our favorite blends among our friends and family and are making them available to our BBQ fans.

Steves_label 4x2Steves Famous Dry Rub

Steve has been perfecting this mix in his own back yard for many years. It has it’s own fan base! This Dry Rub is Fantastic on CHICKEN its our chicken go-to spice. Both on the BBQ and in the kitchen.

Steve’s also tastes great on BEEF and LAMB! It’s amazingly universal. For example you can increase the amount of rub to give your chicken more kick. Think spicy hot wings. I have a mason jar of this recipe mixed up and I use it as a base and add spices to customize the flavor.

BigReds_label 4x2Big Reds Steak Salts

Our father Ron Tillett a charming man known to many as Big Red because of his bigger than life personality, dashing good looks and curly red hair. Ron was a butcher & meat cutter with a passion for cooking it. Big Red worked in every aspect of the meat business and he retired working for Fred Meyer. One of the things he enjoyed was sharing his recipes with the customers. He believed the cut of meat is important for both flavor and tenderness. Then in order to bring out its natural flavors you need to season it correctly. Of course the final step was cooking it. Ron was a fan of smoking meats he built smokers for his meat shop and mad lots of beacon, sausages and jerky.

This mix originates from our families own tradition of cooking steak. Ron’s Favorite cut of meat was the T-Bone. The T-Bone has the New York Steak on one side and the tenderloin also known as filet mignon on the other. This steak to me it a perfectly balanced steak. Bone in and leave some fat on the edge of the steak for the full flavor. Each side has its own distinct flavor and texture.

Big Reds Mix is a traditional blend with a balance of Salts and crushed peppercorns at the center. On the side we have a few hand selected spices designed to bring out the full flavor of the meat. It’s well balanced and brings out the natural flavor of the meat.

UO_label 4x2Uncle Oscars Fish Fix’ns
My grandpa Oscar was a Swedish immigrant who loved to fish, He fished for all kinds of fish and he loved to eat them. Yes Lutefisk too, but this another story. I have created this blend based on a recipes handed down from grandpa Oscar and the flavors he enjoyed. I also added a few tweaks from my life time of fishing and cooking fish I have caught through out the Pacific North West.
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