BONE SUCKIN' SAUCE INTRODUCES NEW ADDITIONS TO AWARD-WINNING PRODUCT LINE

We've seen the "Bone Sucking" sauce out a lot and it looks like a great product. They must be doing something right as their line is now expanding with a bit of South Carolina mustard style. This is the press release BBQ Tricks received just yesterday...

Seasoning & Rub Gets Spicy while the Mustard Takes a Sweet Turn

Raleigh, NC (June 24, 2009) -- Ford's Gourmet Foods, purveyors of the internationally acclaimed line of Bone Suckin' Sauces, today announced the introduction of a HOT version of their Seasoning & Rub and a sweet version of their Mustard. Bone Suckin' HOT Seasoning & Rub A cayenne kick is the perfect addition to the proprietary blend of brown sugar, paprika, garlic and spices in the original. This perfect combination of spicy, salty and sweet brings just the right amount of heat to this versatile new product. "What we love about our Seasoning & Rub is that our customers use it not only for grilling, marinating and BBQ, but also as a seasoning on everything from popcorn to potatoes, and even salads," said Patrick Ford, vice president of Ford's Gourmet Foods. "Now, our customers can enjoy that same great flavor with a little extra spice - enough to be noticed, but not so much that they can't enjoy the food." Bone Suckin' Mustard There are no jalapenos in this sweet combination of brown sugar, molasses and paprika, but you can expect the same great taste of the spicy original. "People really like the flavor of our Sweet Hot Bone Suckin' Mustard, but have told us repeatedly how much they would enjoy that sweet taste without the heat," added Mr. Ford. "So, the new Bone Suckin' Mustard product is truly an example of listening to our customers and giving them what they want, and we think they're going to love it." Both the HOT Bone Suckin' Seasoning & Rub and the Sweet Mustard are going to be introduced as part of the National Association for the Specialty Food Trade's (NASFT) Summer Fancy Food show in New York City June 28, 2009 where they will be available for wholesale.

ABOUT FORD'S GOURMET FOODS
Ford's Gourmet Foods creates some of the world's greatest tasting all-natural, gluten free foods including Wine Nuts and Fire Dancer Jalapeño Peanuts, Earth Family Organics and Naturals, and the internationally acclaimed Bone Suckin' Sauces - the ONLY barbecue sauces rated #1 by Newsweek, Food & Wine and many others. A fourth generation, Raleigh, NC-based family business, Ford's is known to make only the best.

For more information, visit us in Booth 5500, Calling us 919-833-7647

Roll With It: Tips For Rotisserie Chicken

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There's something about a rotisserie chicken.

They're everywhere these days in supermarkets - slow roasting by the dozen on display in industrial cookers the size of your guest bedroom. But the truth is if you have a rotisserie kit (it may have come with that fancy new grill and is now in a box in the attic somewhere) it's actually pretty easy.

Every attempt we made with our gas powered Sam's Club spit and electric motor set up ended with incredibly succulent and golden brown bird. There's only about four ingredients.

First start with a clean bird - Chicken and small Turkey seem to work equally as well. Rub lightly (watch for too much salt) with BBQ Tricks house seasoning UNDER the skin and over the entire outer surface of the skin. Rub seasoning generously inside the cavity of the bird (remove any "spare parts." Let the bird rest (upright if possible) uncovered in the refrigerator for about four hours to allow the seasoning to take and also to dry the skin a bit (this helps to crisp the skin later). My hunch is you could bypass all the above and still have an incredible meal but the little things do make a difference.

Remove the bird and let it come to room temperature about an hour before you plan to cook. two or three hours before you plan to serve.

Before you put the chicken or turkey on the spit mark the location of the grill's burner with two marks (with a Sharpie Permanent Marker) so you'll always know exactly where to slide the meat in the future.

The most important thing to accomplish is to balance and secure the bird firmly on the rotisserie prongs so that the entire mechanism rotates smoothly on the spit. Use trussing to help if needed. Test it by rolling the spit ends on a flat surface or even on your hands. After you have it on a hot grill it's very difficult to adjust. Also use pliers to secure thumb screws. You don't want an end to slide.

Finally make sure the spit is secure in the motor mechanism. Confirm there is no way for it to slide out (does it sound like it happened to me?)! After you start the spin and cook come back and sight check everything after five minutes. Let it Cook til golden brown checking infrequently for one to two hours. Our 4.72 lbs chicken took just over two hours.

When golden check the temperature with a good thermometer and remove to a cutting board to rest.

BBQ Tricks House Seasoning
2 Tablespoons Kosher Salt
1/2 Tablespoon Fresh Ground Black Pepper (grinding is a little bit more work but worth it)
1/2 Tablespoon Garlic Powder

4th Revision BBQ Rub - The Best Recipe

When you're working on getting the PERFECT flavor for a BBQ competition recipes get tweaked and adjusted to perfection. Rubs are a little like the spelling of the word barbecue (try barbeque, B-B-Q, Bar-b-que, etc) there are a lot of ways to do it. This versatile barbecue rub has endured it's fourth revision and it's ready for the public.

A few special ingredients help for the "barbecue trick" here. The turbinado sugar (Sugar In the Raw is available with free shipping with Amazon Prime) may be tough to find but the large crystals don't burn as easily on ribs and on other meats on the grill. The cumin is also something that adds a robust flavor that is this recipe's secret.

4TH REVISION BBQ TRICK RUB

• 4 Tablespoons Paprika


• 1/2 Tablespoon Chili powder


• 1/2 Tablespoon Cayenne (optional for heat)


• 3 Tablespoons Tony Cachere's Cajun Seasoning


• 4 Tablespoons Sugar In The Raw
  
• 1/2 Tablespoon Cumin
  
• 1 tablespoon Brown Sugar

Combine all ingredients in a mixing bowl and blend thoroughly with forks, slotted spoons, or fingers (eliminating all lumps).

Here's The Rub

If you're looking for a quick and easy all purpose rub this is it. It's simple... and once you make it you'll want to keep it on hand to sprinkle on everything from chicken to ribs. I even like the sweet heat on popcorn! It qualifies as a trick because of the super simple secret ingredient: Tony Chachere's seasoning available in most grocery stores.

Barbecue Tricks "Anytime" Rub

• 2 tablespoons Tony Chachere's Original Creole Seasoning


• 4 tablespoons dark brown sugar


• 2 tablespoons cayenne pepper


• 2 tablespoons sweet or smoked paprika

Mix thoughouly with fork and store any remaining rub in and airtight container or jar for up to one month.