BBQ ACADEMY
Check out our forums to see the latest in professional advice on meat prep and selection.
OUR HERITAGE
With over 30 years of expertise, CATTLEMEN'S® is the #1 BBQ sauce used by restaurants. In addition, CATTLEMEN'S® has been the secret ingredient in the winning recipes of every Grand Champion at the World Championship BBQ Cooking Contest at Memphis in May* for the past 14 years. Great Ingredients = Great Taste.
CATTLEMEN'S® offers five distinct flavors:
- • Award Winning Classic™
- • Golden Honey™
- • Authentic Smoke House™
- • Sweet and Tangy Gold
- • Naturally Sweet
Made with the finest ingredients:
Tomato Paste — CATTLEMEN'S® Barbecue Sauces use only rich, dense tomato paste with 26% tomato solids, unlike other brands that are made with tomato puree, which is watered down and contains as little as 8% tomato solids.
Quality Ingredients — Unlike most other brands, CATTLEMEN'S® contains no starches or fillers for naturally thick barbecue sauce that seals in the flavor and resists skinning over.
BBQ SAVINGS
*Memphis in May is a registered trademark of the Memphis in May International Festival, Inc.
June
Week 5
Rob Gerds Cincinnati, OH
I adapted one of my mother's favorite recipes, Rouladen (from Germany) to cook on the grill. You will need the following items: A flank Steak, about 2 pounds 3 oz. prosciutto, thinly sliced 2 uncooked brats, preferably white in color mustard, yellow or spicy brown salt and pepper 1. Butterfly the flank steak. I usually let the butcher do this. 2. Lay the meat face down on your work surface and salt and pepper the meat. 3. Turn over the meat and slather the inside with mustard. 4. Layer the Prosciutto on top. 5. take the uncooked brats out of the casing and spread on top of the prosciutto. 6. Tightly roll the meat, and secure it using butcher string. Then wrap with tin foil. Poke a few holes in the foil. 7. Grill using indirect heat (medium) for approx. 1.5 hours. The internal temp should be about 160F. I usually make this on a gas grill, and also fill my smoker box with some soaked woodchips. 8. Let the roulade rest for about 15 minutes. Cut it into thick slices and present them on a platter. Pour some of the juices that have accumulated in the foil over the top. The picture below shows slices of the finished product. I couldn't get my hands on uncooked white brats so I used Johnsonville Brats. Still tastes great, but doesn't provide the same contrast to the color of the beef.
Jim Sexton Lakeland, FL
The secret to the best ribs is to put a dry rub on them of your choosing...( I wish Cattlemen’s would make a dry rub we could buy, but there are some commercial rubs out there. Wrap them in plastic wrap and refrigerate for 24 hours... the longer the better... Take them out 1 hour ahead of time, to come to room or outside temperature.. Smoke them with hickory chips for about four hours...very low temp...no fire...indirect method Cook them until 160 degrees F...get some good grill marks with direct flame for about 5 minutes. Then cook them indirect until 160 degrees or tender Coat with Award Winning Classic Cattlemen’s Sauce… Wrap with foil…put on grill indirect heat for half hour Serve after coating with Cattlemen’s again... put some extra sauce on the table and EAT IMMEDIATELY...NO..., actually let them rest 10 minutes and then ENJOY! I know it's a few steps but these are the best…everybody says so!
