No one knows grill season in Colorado like Savory Spice. We have been devoted Savory Spice supporters for eleven years and counting and have witnessed dozens of tour guests ask for help selecting something for the grill. “Well, what do you like to grill?” is often the next question, followed by an in depth talk about the entire grilling section of the store and. Our guests always end up picking up a few unique blends for themselves or their grill-obsessed friends and family.
Beyond the hundreds of small batch, hand crafted seasonings and a recent spice set collaboration with barbecue historian Adrian Miller, founder Mike Johnston has been on a mission to uncover the best BBQ in the country since his “Chasing BBQ” expedition, which resulted in a line of BBQ sauces born out of the the best of 80 barbecue destinations in nine states.
Just in time for Labor Day Weekend, Savory Spice has put together a comprehensive guide of cooking with spices and suggests the following three tips for grilling with spices:
*Don’t take your wet meat directly from the marinade to the grill, pat it dry first to allow for maximum crispiness, then reapply seasonings.
*Get some “‘Cue Glue” ~ Yellow mustard and pickle juice, aka cue glue, has long been a secret weapon of professional pit masters, sealing in moisture, maximizing the flavor of your BBQ rub, and creating the perfect texture.
*If you’re smoking meat, use a sugar-based, finer-textured seasonings for “low and slow” smoking as they create a fantastic crust. For grilling, consider a butcher’s rub , which isn’t sugar-based as sugar-based rubs have a higher chance of burning on high heat.
The BBQ experts at Savory Spice suggest the following twists on classic backyard barbecue recipes: Spice punches things up, elevates them from the ordinary, and adds a feeling of celebration. Savory Spice’s mouth-watering recipes that are available on their website – from starters to sides to desserts – exemplify end-of-summer barbecues, including:
Buffalo-Style Mexican Street Corn
Caribbean Bacon-wrapped Bajan Jalapeño Poppers
Bourbon and Grilled Banana Pudding
Savory Spice’s top mistakes in grilling with spices are:
*Rushing the stage – Give the fire at least 20 minutes to cook down and become coals if using charcoal.
*Hogging the spotlight – When you hog the spotlight by cooking over the grill’s hottest part, you will inevitably burn your food. Instead, trust the supporting cast of coals on the edges, where the heat is more consistent, to help you perform your best.
*Buck the ratio – Instead of using a 50/50 split (even timing on both sides of the meat), use a 60/40 method, giving more time to the first side you place down. Placing cold food on the grill will slightly lower the grill temps, and it will take a minute to regulate.