Golden Blends BBQ

Great pic of some chaps smoke-curing and drying fish. Circa 1890s. Golden Blends’ “Dry County Dip” has undertones of Old Bay seasoning and goes great with fish entrees.

Northern Virginia Magazine featured a picture of our vinegar-based “Dry County Dip” in their January 2012 issue. The photographer liked the look of the the graduated spice ingredient that settle to the bottom. Thanks guys!

Family chili recipes usually get resurrected around this time of year. Nothing provides warmth on cool Autumn evenings like a bubbly stock pot with your grandparents’ favorite ingredients. I’ll never forget the day I stumbled upon how a little homemade BBQ sauce could transform my mother’s prized beef chili into something our family had yet to discover. I had about 2 tablespoons of sauce left in the corner of a mason jar and said “hey, why not?” Every year since, I make sure to mix in that special little ingredient and let everyone else try something brand new… after they taste the original, of course. -GoldenBlendsBBQ

(Source: youhungryyet)

Have you mastered the art of beautifying your backyard grillout with intersecting sear marks? Maybe thrown on a few sprigs of your favorite spice, using the flame to infuse that spice even more robustly? Once your flame is tame, give the fresh basted portions a good 4-5 minutes on their first side and be delighted once you flip them!

(photo courtesy: braidedlicorice)

(Source: braidedlicorice)

You just cant go wrong with most primitive style of cooking. These guys took around 4 hours on the spit. Hickory, oak, and cherrywood provided the flame…You wanna talk about some fall-off-the-bone chicken? Well this is it. My father in-law built the stone pit AFTER the fire had started rolling… talk about being men! Ping-pong and good conversation made time fly right by. We sliced the breasts and sopped up some of our newest blend “Dry County Dip” for a delicious vinegar and pepper taste. Nothing like research and development! Mmm, Mmm, Mmm.

If you want some literature giving you a serious in-depth look at the BBQ regions of the U.S., look no further than this months 60+ pages of all things ‘Que in “Saveur” magazine. From the “In Texas, everything is bigger.” brisket, to the Carolina pig-pickin’ sauce showdowns between East and West, This is the abridged BBQ Bible. 

(Photo courtesy of downmagaz.com)

Thank you austinkleon!

This is the Tipsy Texan folks. Click it and read up about this Austin native!

(Source: bignowhere)

We’re introducing a new packaging this week on our pints of BBQ sauce! These glass flasks keep the flavor authentic and fit nicely into the leg of your boot. Bootlegger’s Blend anyone?

Now these just look absolutely mouth watering. Complete with all the veggies grilling too. Nicely done! 

Building a stone fire pit was essential this year. There is nothing that comes close to that slow cooked, smokey flavor of wood-fired BBQ. We picked up the block for about $1.50/ea. My father and I cut the steel grates to fit and in about 30 minutes we had a nice little place to cook out the old fashioned way!