Posted on 27 January 2009. Tags: sauce, Sauces
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.
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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
Posted in Misc
Posted on 09 September 2008. Tags: beef, chicken, Pork, red, Ribs, sauce, Sauces, tomato
This barbecue sauce recipe didn’t really come close to winning any awards with competition judges. Likely because of the strong kick of heat provided by a dose of chipotle and cayenne. It just crossed the line out of “mainstream” in the heat department. A few judges seemed to love it with high ranks for chicken and ribs and all of our B-B-Q Tricks home samplers were ready to take a bath in the stuff. It’s that good.
The best thing about this “Almost Award Wining Sauce” is that it’s a perfect sweet heat finishing sauce that will caramelize perfectly as the finishing touch to ribs and chicken. Feel free to temper the heat by dropping the cayenne or chipotle.
2 tbs. Vegetable Oil
1 large clove of Garlic (crushed/minced)
1 medium Onion minced
1 Chipotle Pepper (from can) minced
1 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1 cup Ketchup (we use Heinz)
2 tbs. Dijon Mustard (Grey Poupon)
5 tbs. Dark Molasses
3 tbs Worcestershire Sauce
1/2 tsp fresh ground Black Pepper
2 tsp. Hot Pepper Sauce (we use Texas Pete)
Heat the oil in a deep sauce pan and then add garlic and onions until they soften. Next add all peppers and heat for 20 seconds before stirring in the remaining ingredients.
Cook on low heat for 20 minutes until thickened to your liking.
If desired: When cooled strain to remove chunks (garlic and onion).
Stores air tight refrigerated for approx. 6 days.
Posted in Recipes, Sauces
Posted on 10 June 2008. Tags: Barbeque, BBQ, Carolina, sauce, Sauces, vinegar
North Carolina and South Carolina are an odd pair. Yankees almost see the duo as the same State… “Carolina.” But there are differences… especially when it comes to barbecue sauce.
It’s somewhat regional but everyone has his or her own favorite. Up North East they like a close to pure vinegar version of an ultra thin sauce. I’ve even seen it clear (although usually using cider vinegar).
South Carolina has it’s hands in different styles… but their claim to fame (thanks to Maurice Bessinger and family) is a tangy sweet mustard based sauce.
In the Piedmont area… or out West it’s also vinegar. But there’s a good squirt of tomato or ketchup in the mix.
We’ll cover all of them here… but first
Here’s a Barbecue Tricks version of a Western Carolina Vinegar sauce. Tart, hot and a bit sweet but thin enough to mix quietly into a pile of pulled pork without getting in the way of the smoke in the meat.
Barbecue Tricks Western Vinegar
I like to pick up a full 16oz. bottle of good cider vinegar for this sauce. Get it in the glass bottle so you can funnel the finished sauce back in. Get a good sized kitchen funnel. You’ll have some vinegar left… so you may choose to double the amounts and make extra sauce to serve and have a full bottle to save for later.
Simmer the following in a small to medium pot for ten minutes. Let cool before serving:
1 Cup cider vinegar
1/2 Cup Ketchup
1 tablespoon crushed red pepper
1/2 teaspoon black pepper (secret: McCormick’s Worcester’s flavored)
1 teaspoon kosher salt
1/2 teaspoon ground mustard
1/2 teaspoon celery salt
1 tablespoon Plum Sauce (option: substitute dark molasses)
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
Posted in Recipes, Sauces
