Bubby's Bites Vol. 3
- Uncle Bubby
- 22 hours ago
- 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 third installment of our blog! If you haven't had a chance to check out our first two editions of Bubby's Bites, please give them a read! Hopefully you can find some inspiration for dinner one night this week. Maybe you will learn about a new sauce or seasoning you want to try. Perhaps you're bored and reading our blog is better than blindly scrolling through TikTok. No matter the reason, it's wonderful to have you along for the ride! I hope you enjoy volume three of Bubby's Bites!
What's Been Cookin'
Now that we're only a few days away from the beginning of Fall, things have slowed down a little on the catering front. There are still new products to try, a family to feed, and all the day-to-day activities. Not to mention, from the abundance of peppers coming out the garden, hot sauce to be made! The picture above was only four days of letting the garden go. I can't wait to get in the "Sauce Lab" and see what kind of spicy concoctions come to life.
Last week was a little crazy with catering, so we only did a couple homemade meals. I made some chicken and turkey meatballs one night that were fantastic. I forgot to get a picture (oops), but they were topped with a creamy pesto sauce and served over rice. Since the smoker was going half the week, I threw a brisket on for dinner one night. I let it get a little more smoke than usual, so it developed a phenomenal bark. Within 20 seconds of this picture being taken, there was a slice (or two) missing!
We met some friends one night for pizza at Brix, a local pizza joint with a great outdoor space for the kids to run and play. I tried one of their special calzones with pepperoni, ricotta, and hot honey. It was very good! I'll admit that there were also a couple more frozen pizzas cooked at home last week. It's become somewhat of a tradition to have a frozen pizza after a catering event. That's where a few sprinkles of Uncle Bubby's Pizza Seasoning, a nice hot sauce, and a cold beer come into play!
Sunday of last week was my amazing wife and I's anniversary, so we celebrated by going out to our favorite Mexican spot, Ancho & Agave. I took down five tacos and a margarita with zero regret! We absolutely love that place and have actually been there for three straight anniversary dinners!
This week was a little calmer and gave us the chance to cook a few more meals at home. We did smashburgers one night on the Blackstone. I combined ground beef with Al steak sauce, Worcestershire sauce, grated frozen butter, mustard, and Uncle Bubby's Steakhouse Rub and form into 3-ounce balls. The beef balls go on a hot griddle and get smashed under parchment paper until paper thin. I season with some more Steakhouse Rub and flip them after a couple minutes. Then add your favorite cheese and let it melt. The burger will be done when the cheese is melted. These are easy, quick, and delicious!
Also, this week, Brisket Chili with Uncle Bubby's Chili Seasoning was on the menu! I can't yet divulge the reason I made this, but maybe I'll give a little hint later on. It was a great way to use some of the leftover brisket, and it actually felt like fall a few nights before the 95-degree days made their return! I'm also trying out a new cornbread recipe with Oaxaca cheese and poblano peppers. Our current cornbread recipe is great, but it may have been dethroned. The inspiration for this came last summer at the Windy City Smokeout in Chicago. They combine a country concert with pitmasters from all over the country. I was in heaven! Anyway, there was a restaurant there called Hurtado's BBQ from Fort Worth, Texas and they served me the best cornbread I'd ever had in my life. It even had a brisket burnt end baked into it. The flavor of the cornbread was out of this world. This latest attempt was almost as good. Let me keep perfecting it and maybe I'll share the recipe!
The last thing I made this week was a lemon ricotta pasta with chicken. It turned out really good. It was a little heavy, so I made some adjustments in the recipe to lighten up the sauce. I cooked some chicken breasts seasoned with lemon pepper seasoning and set them aside. In the meantime, I added some lemon zest and juice to a bowl with ricotta, parmesan, and Uncle Bubby's Oh My Garlic Seasoning. Once I mixed that all up, I added it to some cooked pasta and tossed it all together with some fresh spinach. I topped it with some of the sliced chicken and some not so great "homemade" garlic bread sticks. Those were omitted from the picture for aesthetic purposes! Find the recipe here.
Next week is a little crazy, but I should find time for a couple meals at home. I know sloppy joes are on the menu for sure! We'll see what else we can come up with before the next edition.
Uncle Bubby's BBQ
Uncle Bubby's Italian Beef Seasoning is now available! There's nothing better than a crockpot meal this time of year, especially on those football Sundays!
We also have a couple more seasonings still in the development stages, including a seafood seasoning and a jerk seasoning. Look for those to be closer to the holidays.
I can't talk about it just yet, but we also had a fun opportunity brought to us last week. Hopefully, by the time the next volume of Bubby's Bites is released, I can tell you more!
As always, you can find our products online and at our amazing retailers. Be on the lookout for more deals from our emails and social media!
Swimming in Cherry Tomatoes?
I don't know about you, but my garden has produced far too many cherry tomatoes for us to realistically use! Did you know that you can dehydrate them, and they turn out similar to sun-dried tomatoes? I love sun-dried tomatoes, so I tried it. I cut them in half and seasoned with Uncle Bubby's Oh My Garlic. I ran the dehydrator at 122 degrees for about 16 hours, and they turned out amazing! They can be snacked on as is or maybe used in place of croutons on a salad. 10/10 will be doing this again! If you don't have a dehydrator, you can use your oven at the lowest temperature. Just leave the door cracked a little to let the moisture escape. See the process here.
Catering
Wedding season is starting to slow down for us. 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. Also, it's not too early to start planning holiday parties! We can usually squeeze in a few events around the holidays. 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:
Burned my arm on the firebox
Dropped a log on my right shin
The ribs turned out fantastic
Guess we'll call that a win
LOL, see you next time!
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