Tag Archives: Stubb’s

Sweet Heat BBQ Breakfast Hash

Sweet Heat BBQ Breakfast Hash
New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

New potatoes, bell peppers, sausage and barbecue sauce unite to create one amazing brunch meal.

Here’s a twist on the classic breakfast potato hash that gets a kick of flavor from smoky sausage and barbecue sauce. This sweet potato BBQ hash makes for an easy and hearty, one-pan brunch dish, especially when served with some sunny-side-up eggs on top. You can use any barbecue sauce that you please; my favorite is Stubb’s Sweet Heat Sauce.

Want the recipe? Get the full recipe here on the Stubb’s Legendary Bar-B-Q website and and be sure to check out the other delicious dishes (some of them by yours truly) featuring their tasty products.

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“Quick and Dirty” Greens: Braised collard greens with mustard spice rub

“Quick and Dirty” Greens: Braised collard greens with mustard spice rub

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Though traditional, “low and slow” cooked collard greens are grand, these greens can also be cooked (as I like to say) “quick and dirty” in a fraction of the time. Braising or stir frying collard greens at a high temperature keeps their verdant color and also helps to tenderize them quickly.

To kick up my collards, I like to use dried spices and — as every good Southerner does — a splash of red wine vinegar. Dried mustard powder goes well with sauteed greens, so I decided to use Stubb’s Chicken Spice Rub. The dried mustard, smoked salt, honey and garlic complement the slightly bitter taste of the greens.

The next time you need a quick, vitamin- and nutrient-packed side dish, be sure to give this dish a try!
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Bacon-wrapped chicken with sage

Bacon-wrapped chicken with sage

Bacon Sage Chicken

Here’s a twist on the classic chicken/veal/beef “saltimbocca” that replaces the Italian prosciutto with bacon. I also added an extra kick of flavor using Stubb’s Texas Butter Injectable Marinade before wrapping and cooking the chicken. It’s as easy as inject, wrap, sear in a pan and finish baking in the oven. The marinade is optional, but I recommend giving it a try as it adds flavor to the inside of the chicken breasts and help ensure that they don’t dry out when cooked.

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Love at First Bite: Pan seared New York strip with red wine jus

Love at First Bite: Pan seared New York strip with red wine jus
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Simple, sexy and divinely delicious!

To many folks, the thought of a Valentine’s Day meal conjures up images of a sumptuous steak dinner. Believe it or not, achieving a perfectly cooked steak with complementary pan sauce in the comfort of your own home is easier than you might think.

To jazz up the typical steak and sauce duo you’d find at a steakhouse, I used a few secret ingredients (which aren’t so secret anymore): steak rub and marinade by Stubb’s Bar-B-Q. Giving the steak a rub down with the Stubb’s Beef Spice Rub (pun intended) gives it a great crust when it’s seared and the spices add a nice pop of flavor. For the red wine jus, whip up a simple pan sauce in the same pan that the steak was seared in. Cook the leftover drippings from the seared with a bold red wine. Enhance the sauce further by adding Stubb’s Beef Marinade. You can certainly play with different steak rub and marinade pairings for this recipe (or with other proteins), just make sure the flavors pair well together. My advice? Taste the products by themselves and then together. Also look for similar ingredients in your rub and marinade.

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Savory makeover for a Thanksgiving classic: Sweet Potato and Smoked Gouda Gratin (with a secret ingredient)

Savory makeover for a Thanksgiving classic: Sweet Potato and Smoked Gouda Gratin (with a secret ingredient)

Cheesy, smoky, creamy and downright delicious!

Many people associate sweet potatoes as a sugar-sweet side dish for Thanksgiving — swimming in butter and brown sugar, and topped with marshmallows. While this classic dish is fantastic, I decided to give it a savory makeover this year with the help of a secret ingredient.

Instead of boiling and mashing the sweet potatoes, I went for a twist on the classic baked gratin dish. I thinly sliced the raw sweet potatoes into 1/8″ thick rounds (a mandoline would make this job even easier) and layered them in a baking dish, scattering grated smoked Gouda cheese in between each layer (ending up with three layers of potatoes). For a typical gratin, cream is poured over the layered potatoes before baking. To spice this up a bit, I added chopped garlic and Stubb’s Pork Marinade — which contains spices garlic, lemongrass and ginger — to the cream.

The result: a tasty casserole that’s cheesy, smoky, creamy, slightly spiced and with a hint of sweetness from the sweet potatoes. After tasting this, I may never go the typical brown sugar and marshmallow route for Thanksgiving again.
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Spice up your Thanksgiving sides: BBQ roasted Brussels sprouts with bacon

Spice up your Thanksgiving sides: BBQ roasted Brussels sprouts with bacon

Secret ingredient: BBQ spice rub

Roasted Brussels sprouts are one of my very favorite side dishes, especially for Thanksgiving. This recipe gives a twist to this classic dish with the addition of barbecue rub, which doesn’t solely have to be used to add flavor to meats — rubs can also be used as an all-purpose spice mixture to jazz up side dishes. Many contain various blends of dried chilies, dry mustard, cumin, salt, pepper and other spices that can add a flavorful kick to your food. (I’ll even sprinkle barbecue rub on my scrambled eggs for breakfast!)

For this recipe, I used Stubb’s Bar-B-Q Rub which contains a mix of smoked salt, paprika and black pepper. It pairs perfectly with the crisp, smoky bacon in the dish.
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