Bubby's Bites Vol. 2
- Uncle Bubby
- Sep 2
- 6 min read
Welcome to Bubby's Bites!
A fun new food-focused blog discussing all things edible, especially BBQ.
Hey there and happy Wednesday! Thank you for taking the time to check out the second installment of our blog! I hope that you not only read our first edition but also took some value from it. Maybe you found some inspiration for a meal or simply laughed at our rhymes. Perhaps you learned about some products we offer or that we also have a catering company. Whatever the case, it's good to have you along for Bubby's Bites Volume 2!
What's Been Cookin'
This time of year, especially, between catering, test cooking new products, and cooking for my family, planning a menu can seem exhausting! My hope is that you can find some inspiration for your next lunch, dinner, or event.
Last week we were able to get back to some more homecooked meals after a chaotic few weeks! With the imminent release of Uncle Bubby's Italian Beef Seasoning, what better time to cook up a batch of Italian Beef. Now, normally I'm a shredded beef kind of guy, but my wife prefers hers sliced. Happy wife, happy life! And it turned out awesome! I sliced it as thin as my $59 meat slicer would allow and piled it high with some melted cheese, pepperoncini ranch, and pepperoncini. Click the picture below for the recipe.
We did chicken enchiladas one night with some leftover shredded chicken. I threw it in a foil pan with some salsa and Uncle Bubby's Tex Mex Blend, then heated it up a little. Then I filled some tortillas with chihuahua cheese, a little sour cream, and the meat mixture. I poured red enchilada sauce over top along with cheese and baked until melted and bubbling! These are so easy and so good. They're also perfect for making ahead for those busy nights!
One of our dear friends brought us a lovely sour cream noodle bake one night, and it was a hit! Along with some crispy bread, veggies with a zesty dip, and angel food cake, it was a homecooked meal that we just had to warm up.
The fair was in town that weekend, which of course meant fair food! Give me all things fair food! The highlight for me was a foot long corn dog dipped in nacho cheese and flamin' hot Cheeto's. No fair is complete without a funnel cake of course, so we shared one as a family. Saturday brought the parade and a pool day with friends. I loaded up the smoker with ribs and tri-tip. The picture at the beginning of the blog is the carnage!
We ended the week with a wedding tasting, which always means leftovers! I'll get to those, but the star of the show Sunday was the tri-tip sandwich I concocted while I was cooking. I took a crunchy sourdough baguette from our friend Mo's Dough, slathered on some homemade BBQ aioli, stacked slices of tri-tip, and topped with pepper jack cheese. Then I placed it under the broiler for a couple minutes to melt the cheese and topped off with arugula and pickled red onions. Not only was it a gorgeous sandwich, but also incredibly delicious!
This week utilized a lot of those BBQ leftovers I mentioned. I actually made a post a few years back all about using BBQ leftovers. You can check it out here. Brisket Mac and Cheese was first out of the gate, and it did not disappoint! Our creamy mac n cheese, topped with smoky brisket and Uncle Bubby's Blueberry Habanero is a match made in heaven!
We also took advantage of more leftover shredded chicken and made Chicken Cakes. This is my chicken version of tuna cakes or salmon patties. I take shredded chicken, eggs, parmesan, breadcrumbs, and Uncle Bubby's Oh My Garlic and mix it all together. Then form patties and cook them in the air fryer for 10 minutes or so until they start to crisp on the outside. From there, the sky is the limit! You can top with BBQ sauce, mayo, or ranch. You can put an Asian spin on it and do a teriyaki glaze. I've even topped them with strawberry basil jam out of the garden. What would you top them with?
Labor Day weekend came before we knew it and with it came a few smaller catering events. Plus, we took the kids to another fair in the area and indulged in more fair food! The menu for next week is still in its infancy stage, but I might try to go a little lighter after a long weekend. Maybe a taco salad for Taco Tuesday? Maybe even a Cuban sandwich later in the week. We shall see!
Uncle Bubby's BBQ
It's here! Uncle Bubby's Chili Seasoning is officially available! Toss out those silly seasoning packets and let us handle the seasoning for your next pot of chili! I add 3 Tablespoons per pound of meat. If you prefer a meatless chili, you can add a Tablespoon per quart of chili.
In addition to our Chili Seasoning, we also are releasing two more seasonings this week. You read about the Italian Beef from last week and now you can use the same seasoning! Uncle Bubby's Italian Beef Seasoning will rock your next batch of meaty deliciousness.
Also, Uncle Bubby's Pizza Seasoning is now available! Now, I know some of you might come at me and say that pizza doesn't need seasoning. And you might be right. But how many of you use the red pepper flakes at the local pizza place? How many of you resort to frozen pizza occasionally? I know I'm guilty! I like to have something to jazz up those frozen pizzas. Additionally, it can be used to season your homemade pizza sauce or mix with melted butter to coat your breadsticks or stromboli. I shouldn't be typing this while hungry! Anyway, if you're a fan of pizza, check it out! We use garlic, onion, and hand dried pepperoncini flakes to create a unique flavor topper for your next pie.
As always, you can find our products online and at our amazing retailers. Hopefully, some of you took advantage of our Labor Day sale and got 25% off sitewide! Be on the lookout for more deals from our emails and social media!
DIY Tallow
Tallow is all the rage these days. With seed oils taking flak every day, many people are returning to more natural fats to use in their cooking. Beef tallow has never been more popular. Heck, people are even making soaps and lotions out of it. Did you know that it's pretty simple to make your own? I'm guessing most of you don't trim several briskets a week, but you should be able to find beef fat from local farmers or butchers. Once you have it, the process is pretty simple. Just cut or grind into small pieces and heat slowly in a crockpot or large pan. Once you have mostly liquid, strain through a fine mesh strainer or cheesecloth. You can refine it further if you want to make soap or lotion, but for cooking purposes, straining it should suffice.
Catering
Wedding season is in full swing and we've been busy! Our weekends are pretty full for the rest of the year, but we would love to line up more corporate catering jobs during the week. If you are interested, please email cory@217bbqco.com or click the logo below for more info!
Closing Rhymes
As those of you who've ever cooked a brisket or pork butt know, you have a lot of downtime during a 12- or 14-hour cook. I like to listen to music when I'm cooking, but sometimes music just seems to create itself in my head. I make short rhyming poems out of it, and I'll share one at the end of each blog post. Here goes:
Never touch another man's food
Tell that to your buddy
He stole a slice of brisket
Now he's knocked out cold and bloody
LOL, see you next time!
P.S. If you want to receive Bubby's Bites in your inbox, click the link below and subscribe at the bottom of the page! You'll be the first to find out about new products and sales too!
Comments