Bubby's Bites Vol. 5
- Uncle Bubby
- Oct 14
- 4 min read
Welcome Back to Bubby's Bites!
Looking for meal inspiration? Look no further!
Hey there and happy Wednesday! The last two weeks have flown by and it's time for the fifth installment of our blog! If you haven't had a chance to check out our first four 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 have an event coming up and are looking into catering. No matter the reason, thank you for being here! I hope you enjoy volume five of Bubby's Bites!
What's Been Cookin'
As usual, the last two weeks have been a little crazy! It seems like maybe that's just the way things are going to be forever. That's okay! We did find time to cook some meals at home and also found time to make it to a family wedding in Arizona.
The weather has been unseasonably warm here in Central Illinois, so we started off last week with ribeyes on the grill. They were seasoned with Uncle Bubby's Steakhouse Rub and Oh My Garlic. So good! My kids are obsessed with colored mashed potatoes, so I indulged them with some teal taters! The deal was that they had to try some broccoli too.
The following night we had strombolis. We did a simple pepperoni and mozzarella stromboli and a Spicy Italian Sausage stromboli. I have an unhealthy obsession with stromboli, so I'm not exaggerating when I say I could eat this every night lol. The Italian sausage and pizza sauce were homemade. The basil was picked three minutes before adding to the dish. Everything about it was so fresh! The melted butter with Uncle Bubby's Pizza Seasoning brushed over the top was the perfect finishing touch.
To round out the week, I made Spaghetti Carbonara. Now, don't be mad at me for not making completely authentic Carbonara. I used pancetta instead of Guanciale. I didn't have a ton of time to source Guanciale, but next time I will! Nonetheless, it turned out creamy and fantastic. I will make the sauce a little thinner next time, but it was really, really good!
This week was a little chaotic and short, as we left for a family wedding in Scottsdale on Thursday. I did manage breakfast at home one day and one homecooked dinner, though. The breakfast was something I'd seen online before but never cooked or eaten. I had some leftover pizza sauce and decided to make Eggs in Purgatory. It's basically just eggs poached in a spicy tomato sauce. It was very tasty!
The last home meal of the week was an interesting combination of two of my favorite foods. I took a chicken heavy version of buffalo chicken dip and stuffed it into a tortilla, creating buffalo chicken quesadillas. Trust me, it's as good as it sounds. It's also satisfyingly messy. You can find the recipe here.
Next week's menu is still up in the air. I am craving some rigatoni for sure, and we may take advantage of the warmer weather and fire up the grill a few more times. Stay tuned!
Uncle Bubby's BBQ
Last time, I mentioned we had an awesome photo shoot with Cinder and Gold Photography. Every single picture turned out fantastic and I'm so happy that we could make time for that. I will probably be switching out product photos on the website with the new ones in the coming weeks.
Also, it is hot sauce season! Not only will we be bottling a bunch more of our Hestia, but we'll undoubtedly concoct some new spicy creations as well. The Fatali peppers produced really well this year and make such a beautiful yellow sauce. I'm still tweaking the recipe, but it's showing real promise! I'm hoping to make a hot sauce tutorial video in the near future, so be on the lookout for that!
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!
Scottsdale Food Finds
As I mentioned, we took a quick trip to Arizona this week for a wedding. Aside from the wedding food, which was very good, we also found a few great restaurants around town. We hit up Hash Kitchen for brunch as soon as we got out of the airport. I had a birria hash that was phenomenal. That night we tried Lamp Pizzeria, a wood fired pizza joint not far from where we were staying. I had the Jese's Girl pizza with meatballs, peppers, and ricotta. I would definitely have it again! We also had a big family dinner at Olive and Ivy, which was so, so good! I would definitely recommend any of these places next time you're in the Scottsdale/Phoenix area.
Catering
Don't these BBQterie cups look amazing? We've decided that we are going to start offering these for catering. They are fully customizable, with a list of options available upon request. We will probably run a minimum of 25 on these. Feel free to contact us with any questions or for availability. 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:
Hot sauce season is upon us
Wear gloves to touch these veggies
Heaven forbid you rub your eyes
Or adjust any pesky wedgies
LOL, see you next time!
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