NY Strip Steak w J. Dickey's Bourbon Sauce

Jay Dickey sent me a box of his sauces. These are the ones you see in Whole Foods Markets or some local stores in my hometown of Maryland. Now, Jay has four or more sauces in his line up on his site.  In my box I received Maryland sauce, (a spicy red that reminds me of tomato base crab soup and I'm saving this for special occasion ), Blackberry Habanero and Bourbon Sauce.

My wife took the Habanero almost immediately and vanished with it.  On Jay's website you can even get the "Cranberry Habanero".  So for dinner I decided it would be "J.Dickey's Bourbon Sauce" on my grilled NY Strip.  I sauteed some onions, fresh garlic and peppers and grilled my strip to perfection. Roasted corn in the husk dipped in Old Bay and Butter--after all I'm a Baltimore guy. A slice of juicy beefsteak tomato to top it off and on the side, a dab of J. Dickey's Bourbon BBQ Sauce.

Now the real review:  

Items: J. Dickey's Bourbon Sauce
My rating: A+
My classification: Gourmet- A restaurant could slather this on top it's steak and create a whole new dish.
Initial Reaction: Taste Bud Burn Hot Damn!

In all honesty, Jay's sauces take a moment to adjust to. I'm so used to lots of sugar and fructose in my sauces that taking a bite of something that's bursting with real flavor throws off the taste buds - but in a good way.   It's a burst of flavor in your mouth that you don't expect.  It's the kind of thing you keep tasting, and eventually becomes addicting. You don't need a lot. A jar of this will last you a real long time, the flavors are robust and real. I really liked it.   (A little too much, I'm actually using it for everything at this point.)

Jay didn't pay me to write this, people send me all kinds of things in the mail. I get things you wouldn't believe -- from meat forks to books.  I don't write about stuff unless it's good. This stuff is better than good.  Day one, look how much is gone and I'm telling you, you don't need a lot.

Angus Burgers w  Blackberry Habanero Sauce

A day later, I had the  Blackberry Habanero sauce on some pretzel sticks. It burnt the h-e-l-l out of my nostrils in a good way. So much so I wanted more. So I slathered it all over my Angus Burgers. Damn good.

I'd just like to say when I run out I will be buying Jay's sauce. On his website right now, you can buy six jars and get free shipping.

Jay doesn't know I'm posting this, but he soon will see it.
I hope J. Dickey's is in every Giant food someday.
Or every Longhorn Steakhouse.
Every Whole Foods.
Every state in the USA.
It's that damn good.  If this is what gluten-free tastes like, I'm in.

Jay's Website    Facebook     Twitter 

Pork Me Pit Boss Belt A Useful Tool

Here's some pork I cooked yesterday on my upcycled"drum smoker." I made 3 smokers in the past month. I've been busy. I have butts in the front and shoulders in the back.

I'm picky about my cuts of meat and how I grill much just like I'm a little picky when it comes to barbecue and grilling supplies, tools or gadgets. I think it's safe to say the barbecue industry has commercialized the very simple art of grilling into a multi-zillion dollar industry. I'm not knocking all the spices and rubs out there, or even sauces, they are the best creations ever because it took a human to invent them . These things just enhance your barbecue.  I'm saying some of these gadgets they make are not worth the money and I've been sent lots of products to review or speak on and well, you haven't heard me now have you?  Now when a gadget is a useful tool I'll tell you so.  Here's something I found and have been watching their blog (full of useful grilling snippets and reviews) . So, check this out ....
 


Finally! Something as useful as it is purdy! Photo: PitBossBelt.com



Now one product is as functional as it is cool and therefore I would like to say I'd call it a useful tool. That's the Pit Boss Belt. If someone was going to get me a gift, this is it folks.  My 50th is coming up in August so I'm hinting around now.

Here's why I like this sweet number: 

• It holds your cellphone on your side away from the heat.  I have burnt up five of those fancy androids standing next to my pit smoker without even realizing it. It happens in my top shirt pocket or even in my shorts or sweats pocket. You don't realize how much heat comes off a grill or smoker while you are standing there grilling and flipping and talking and so, this is great. Your phone is now on the side of you and not anywhere in the front. 
• It holds your rubs.. Nothing like grabbing a pinch of spice from the container on your side to sprinkle some love on your food. 
• There's never enough room on your grill side at home to put all your gadgets. Why not keep 'em in here?
• They make big man's belts in case your waist doesn't fit up to the 44". These belts won't fit with the pit boss fancy buckle, but who cares about that when you are busy grilling? Finally, someone who understands ALL PIT GUYS ARE NOT SKINNY! 
• It holds your beer.  They had me at hello!

Look at this:

Finally something designed with beer and grilling in mind! Photo Credit: PitBossBelt.com

Anyone using this product ? Shout out to me @bigfatdaddys on twitter because I want to hear what you thin about it.   I'm off to tweet them now and tell them great idea and I hope they know I'm impressed.

Connect up with Pit Boss Belt: 
Website PitBossBelt.com
Twitter @PitBossBelt
Facebook Like this page



Note: I was not paid in any way, shape or form to write this, it's just common sense, folks, thanks , +Big Fat Daddy's

Jay Dickey of J.Dickey's Sauces What BBQ Means

Jay Dickey is showing you his sauces on the shelf in the market! Courtesy: Jay's Facebook Page

You never know who will pop up for my barbecue interviews. I was glad to hear from Jay Dickey creator of the delicious J. Dickey Sauces (and grilling marinades). Jay's sauces, are all natural, gluten free, containing no high fructose corn syrup BBQ and marinade sauces that truly have a homemade and great taste. He grew up all over the world and has been making his own sauces for 18 years. Jay hails from my home state of Maryland, he is based out of Germantown but ships his sauces nationwide. 

J.Dickey's BBQ Sauces Bourbon, Maryland, and Blackberry Habanero Courtesy of Their Facebook Page

Now Jay doesn't play when it comes to sauces. His ingredients are top quality and costly. His sauce is what I refer to as "the good stuff" and gourmet.   I want you to imagine a habenero sauce with blackberries that has been made using all top quality NATURAL ingredients sweetened only from nature and not from artificial syrups. That's what J.Dickey Sauces are all about.   Here's what he had to say. Thanks to Jay for taking the time to send in his answers to my questions. Can't wait to try your sauces!  

How did your love of BBQ start?

I have always loved BBQ, however, when I was living in California, I was broke and had no sauce to cook with my chicken. I read the label on the back of a store bought BBQ sauce and figured, I can do that. So I went to my kitchen and concocted my first sauce. Since then, I have been addicted to making sauces and have since started my own sauce company.

Do you compete?

No, but  I would like to start competing someday, and I have a BBQ Competition Team interested in competing with my sauces on their meats.

What was your best accomplishment and why?

My best accomplishment to date is getting our sauces in a few Whole Foods and having people all of walks of life contacting me for my sauces.

What is your favorite way of smoking or are you partial to any brand of smoker or products?

Personally, I like to smoke my beef brisket fat side up. I cook at about 225 degrees and really try to take my time. I love to use hickory chips. I am still learning about smoking meats and excited about it.

 

Jay is featured in some Maryland stores as a local commodity! Photo: Jay's Facebook Page

Tell us in a nutshell "What does BBQ mean to you?"

BBQ to me means a slow way to cook some amazing meats that truly help define the United States of America!!!!!

Anything else you want people to know?

I have experimented for years, trying to find the right ingredients that are all natural and truly have that homemade taste and texture.




Connect with Jay: 
JDickeysSauces Website
Twitter
Facebook FanPage
Instagram 

Real Pork Skins Recipe : The Yummy Truth

The Yummy Truth  : A Blog to Watch

People ask me all the time if I really love to cook; and the answer is yes. Not just because I'm a barbecue guy but because cooking is in my blood.   Believe it or not my mom used to drag me with her to work when I was aged 5. Back then I snuck around in the kitchen getting in the way of all the cooks.  One man named Al took me under his wing and I learned how to cook Cajun style. My first creation was the Cajun egg omlette and at six, the food bug bit me. .

The same holds true for reading other people's blogs. I really like this one: The Yummy Truth.  It is well written and has great pictures.  In fact, it's written by April Jackson, who is the former Miss Jamaica Universe, she LOVES TO COOK!
 
My favorite post is this step by step recipe for Real Pork Skins.  It gives you the how to step by step and this isn't that crap in a bag.  These are real deep fried pork skins. Oh yeah.  Try it and tell me what do you think?

Hog-It-Up Mike Lackey Bluemont Tells All What BBQ Means to Him @Hog_It_Up_BBQ

Mike Lackey, Pitmaster of Hog-it-Up BBQ Team on the Go, Photo Stolen From PeterGreen

Catching up with Mike Lackey:  What Does BBQ Mean to a Texan and an Aussie? 

  

I'm introducing Mike and Michelle Lackey from Bluemont, Virginia. I love the town of Bluemont, and if you blink you may just miss the old main street or General Store.  I consider the Lackey's Bluemont's best kept secret as far as barbecue goes.  Having met in Australia Mike and Michelle (she's the Aussie) moved to their own little piece of paradise on Blue Ridge Mountain overlooking the beautiful Shenandoah Valley, which Michelle refers to as "Chateau Hog-It-Up" or as her Australian Embassy where everything works a little "differently". 

They've been married for 10 years, Michelle can't believe where the time has gone! Between them they have three kids, all of who have flown the coop, three dogs with "Boomer" being the 3rd member of the BBQ Team! They also share home with some chickens who HAVEN'T flown the coop yet! Both Mike and Michelle members of KCBS and MABA.  (In case you are wondering, the MABA is the Mid Atlantic Barbecue Association, and encompasses members from the East Coast, check 'em out here.)

 

So Mike how did your love of BBQ Start?

"My love of BBQing came from living in Texas where we'd BBQ at family reunions, but then when I moved to Virginia where I found that there was nowhere to go and eat good BBQ, so I figured if I wanted good BBQ I was going to have to cook it myself. Family and friends raved about my BBQ over the years so I thought I'd take it to the next level and compete. Now Michelle on the other hand used to only grill in Australia but has since taken to the BBQ lifestyle like a duck to water. She really likes to think she's the boss, but really I am, ..I think?"

When did you decide to start competing?

"We started competing at Pickin' in the Panhandle's 1st backyard competition in 2007 where we placed 2nd in brisket! In 2008, when we went to enter Pickin a second time , I found that the backyard was on Sunday. I really didn't want to compete on Sunday because that's my day to sleep in and relax, so I was "forced" to enter into the pro's on Saturday so I could keep the Sunday R&R tradition alive and well. Lo and behold we got a 5th brisket that year and the rest they say is history, we were bitten by the BBQ bug!"

The Lackey's Take the Prize at Grove's Harley Davidson Photo: Courtesy of Groves

 That's great!  Do you only compete in KCBS (Kansas City Barbeque Society) events or any contents? 

"Well typically we only do KCBS/MABA  events, but that doesn't mean we won't venture into other sanctioning bodies around the country to compete. We've even dabbled in chili cook offs recently winning first place, with my Texas Chili, at an event held by Groves Harley Davidson in Winchester VA! Michelle, we need to do more of these so we can fund our 'BBQ habit'!"

 What was your best accomplishment and why?

"Our best accomplishment by far has to be making it to the American Royal in Kansas City, in 2012, which was officially the biggest BBQ Competition in the world with 525 teams competing in the 'Open' portion of the event! We had an outstanding cook with Michelle, the Aussie "Chicken Queen" of our team, pulling a 5th place call in the Nation during the Invitational part of the Competition, which had 154 Grand Champion teams from around the country competing for the top spot. Now let's not forget our 54th placing in the Open, 525 teams, not too shabby at all!"

What is your favorite way of smoking or are you partial to any brand of smoker?

"First off. you "Don't mess with Texans! 'Cause we cook a little like this, We use a little Salt, Pepper, Cayenne and garlic, that's all ya need right there, slap it on your meat, fire up the Stumps Smoker, put some Oak in there and away you go! It don't get better that that!"

The Lackey's must be off sleeping while the Stumps is going....

So Stumps is your pick of a smoker? 

 

"Our all-time favorite pit is a Classic, one of Stumps Smoker's, original competition pits and we LOVE IT! In fact we love it so much we've ordered one of Stump's newest masterpieces .. the Monster!  Stumps Smoker's build a top quality smoker for the avid home BBQ fan as well as competition teams. They truly are a "set and forget" kind of pit being fully insulated and with the best part of all..... a charcoal chute! No messing around once you light that baby. Now we get some beauty sleep! 'Cause you know ...'Stump Don't Build No Junk!'"

Tell me in a nutshell "What does BBQ mean to you?"

"Ultimately BBQ means having a great cook, producing something you can be proud of, hearing your name called last and best of all catching up with friends over a few beers. Where else can you spend tons of money to hang out with your buddies!"

Who would have seen this coming?  

 

Anything else you want people to know?

"We are a multicultural team! Michelle is from Australia and I'm from Texas, well yes Texas is a country .. Isn't it? *wink*"

Damn Right it is.    

Mike and Michelle are great folks, and one thing I learned from this interview is that barbecue competitions aren't all about the prize money and winning. They are ways to make new friends, have something fun to do!  

I should also add that Michelle, ten years later, hasn't lost her Aussie accent.  Michelle is open to Australian companies pitching products to her. She'd love to be a spokesperson. 

Connect with them: 
Facebook
Website
Twitter 
Pinterest  

More Great Things from Australia - Beef & Biltong:


A related product you should try is this Great Australian Biltong Online, They ship worldwide and use the best Australian beef for their biltong.  It's the epiphany of what we call beef jerky.  You really are missing out if you haven't tried  it.

You may also remember some time ago I gave you three recipes for Australian beef. If you haven't tried them yet you should. If you want my honest opinion, both of the above "tastes better than ours" due to the fact Australians have different quality standards including grass fed cows versus grain fed. You won't find growth hormones or rushing cows to slaughter like big beef processing plants here.  The beef whether used in brisket, beef flat, bottom round, or to make Biltong just tastes so much better. 

Read all the "What BBQ Means to Me" BBQ interviews here. 

Pontoon Boat Tequila Lime Chicken Kabobs Recipe

If you can't catch fish, catch some barbecue this old boat is ready for some 'que!

Summertime , Boating and BBQ

Today was the first day I felt like summer is actually on it's way. It's been a long cold winter and for one, I'm tired of it. I can't wait to get out to fairs and festivals and grill up some barbecue, and of course check out all the sights that summer has to offer.  You get the picture...

Just sayin' I love summertime.

I was wondering if my wife would go for me converting my pontoon boat into a mobile barbecue unit. I don't catch much fish on the lake anyways--gosh knows I try but I come back with sunburn and the only thing I caught was a beer buzz. The Bologna and PBJ's suck when you are out there all day, mushy from the ice in the cooler.  I'm starting to think there's no fish in East Grand Lake.   Being there's also no barbecue joints up there in Maine, on the Canadian border, I figure I may as well grill it up on the boat and as I pass my neighbors drop them off some tasty barbecue.

Recipe for the Boat

I'm going to start with some chicken breast and let you know how it goes.  While I'm threading the worms on the hook my pit crew will be chopping up some veggies for kabobs. Here's a recipe for your boat and something you can cook on a tiny small grill.

Summer Grilling Recipe - Pontoon Tequila Lime Chicken Kabobs

The night before: Cube and marinate 4 medium sized chicken breasts in a mixture of 1-2 fresh squeezed lime juice, two springs of fresh chopped dill, and lite Italian dressing. Bag it up for the boat.  

You will also need an old ketchup or squeeze bottled filled with a mix of glaze.
This glaze will be:
1/2 bottle Lite Italian Dressing
4 sprigs of chopped dill including stalks
1 small jar of pepper jelly
4 teaspoons sugar
Juice of 2 limes. 



Take with you: 
APack of Kabob sticks preferably soaked in water the night before to avoid splinters
1 Large Red Pepper
1 Yellow or Orange Pepper
1 Green Pepper

1 Large Onion
1 Red Onion
2 Limes
Your Squeeze Bottle of Glaze

Pack of Cherry Tomatoes
Cutting Board
Plates
Knife
Plastic Tub or use old cooler for dirty dishes
Food grade gloves.

1. Cut the veggies into square or triangular pieces less the tomatoes and limes (these are for last.) Make piles of veggies and make sure you have gloves on. Layer your kabobs with colorful veggies and cubes of chicken. Each kabob should hold at least 5 pieces of chicken.

2. Grill them turning often until the chicken is 85% done, at which time you will add your end cap tomatoes and grill further making sure you don't turn too much at this point as they will fall off.. 

3. Garnish with the glaze squired in zig-zag shape over the kabob and serve with a quarter lime for extra juicing.


Need a Boat? 

If you don't have a boat why don't you rent one?  I know a great site out there that connects boat owners with renters. This is great not only for the owner to rent their boats, but the renters to find a great boat for a day. There's a ton of pontoons on there. Temptoy is the place, and maybe you'll see my boat on there soon if I can't get a weekend off to go on vacation!