olive oil online store right now: When I think Memphis I think Memphis style ribs. And when I think ribs I think of dry ribs and wet ribs. Dry ribs are just that; dry rub and oil on the rib and the flavor and tenderness cooked into the meat. The wet rib is doused in sauce before, during, and after the cooking process. Sauces, from what I have seen, are driven by flavor of molasses and tomato paste being reduced (with other ingredients) giving a rich dark texture. This mayonnaise based white BBQ sauce is all about tangy and rich flavor. This white sauce was made for grilled and smoked chicken by Robert Gibson from Big Bob Gibson’s Bar-B-Q. Not only is it great on chicken it’s a great dipping sauce for grilled chicken wings or even for French fries. Read even more details on balsamic vinegars.

While BBQ sauce might seem like the most important flavor component in your smoked or grilled meat meal, we’d like to nominate another contender in the MVP taste race: BBQ rubs. Since it’s often either the first ingredient applied (in other words, it has the most time to infuse every ounce of meat with flavor) or the last ingredient, the best BBQ rub recipes can make your meal stand out. Try these unique spice blends, our go-to homemade BBQ rub recipes, to take your meats to new levels of deliciousness.

Maple syrup tip of the day: Maple syrup is traditionally made in a building called a “sugarhouse” — the name of the building comes from the time when most sap was actually turned into sugar. Sugarhouses vary in size and shape, each with its own character. Some may be rustic wood buildings out in the woods with poor access and no electricity, full of old tools and memories of grandfather’s sugar seasons of the past. Still others might remind you of a modern food processing plant, brightly lit and streamlined. Each sugarhouse will have vent at the top, a cupola, which is opened to allow the steam of the boiling syrup to escape the building. All throughout the maple producing regions, steam rising from the cupola is a signal that maple syrup season is under way.

The rich and complex flavors that result from the multi-year aging process are truly exceptional. You only need a small amount of this dark syrupy vinegar to sprinkle on a fresh strawberry or peach, or drizzle on some Parmesan Reggiano, or vanilla ice cream. You don’t cook with traditional balsamic vinegar. Heat would destroy the subtle flavors, and waste this precious liquid. You can however, drizzle some on a plate before adding the main dish, or sprinkle some on top of a dish such as pork, chicken, or polenta. Or you can do what I do, and that is take few drops and enjoy it straight up, allowing the flavors to coat the inside of your mouth. You will get hints of the different woods and the sweet and sour flavors of the vinegar. Taste it as you would a precious, fine wine.

Cast Iron Apple Pie Directions: Place apple pieces in a large mixing bowl. Drizzle lemon juice over the apples. Sprinkle the sugar over the apples. Mix well to coat apple pieces with sugar and lemon juice and let stand for 15-20 minutes. Melt four tablespoons of butter in a large skillet over medium high heat. Add the apples and toss continuously for 8-10 minutes until the apples become soft, but not too soft or your filling will be mush. Using a colander, drain the apples and capture the liquid in a mixing bowl. Return the captured liquid to the skillet with an additional tablespoon of butter. Add in the flour, cinnamon, clove, and nutmeg and whisk until no chunks of flour remain. Add the apples back to the skillet, mix well, remove from heat, and let cool completely. Grease the bottom of a 10? cast iron skillet with a tablespoon of butter then line with one of the pie crusts. Add the cooled apple mixture to the cast iron pan. Place the remaining pie crust on top of the apple mixture and mold the edges of the crusts together. Brush the top of the pie crust with the egg wash of milk and beaten egg.

Place ribs meat side up (or on their side if using a rack) in your smoker/grill. If your BBQ doesn’t have a water pan, it is suggested to place a pan of water or apple juice in with the ribs. Smoke for 3 hours at around 210-225 degrees. Regularly spray your ribs with apple juice to keep your ribs from drying out.Grill Users: During the first three hours, it is important to replenish your smoking tray with additional soaked smoking wood. Make sure to empty the spent wood chips first before replenishing. After the first 3 hours, remove your ribs from the smoker/grill. Take a sheet of aluminum foil and spray it with apple juice and place pats of butter in a row down the middle of the foil (optional). Place the ribs on the foil meat side down and wrap tightly making sure there are no leaks. Place the ribs back in your smoker and cook for another 2 hours. Note: There is no need to smoke with wood at this point in that your ribs have already soaked up as much smoke as they can, as well as the fact that the ribs are wrapped and smoke will not be able to penetrate the foil. Remove your wrapped ribs from the smoker, unwrap, and set back into the smoker meat side up. At this point you will want to glaze your ribs with your favorite BBQ sauce or marinade, both sides, and regularly flipping the ribs to make sure both sides are tacky and glazed. Do this for an additional hour or until the ribs are tender. Once the ribs are finished cooking, remove your ribs from your smoker/grill, wrap in foils and let rest for at least 10 minutes. Just like a great steak, this will allow the moisture to redistribute. Cut your ribs and serve!

White Balsamic – Similar to regular balsamic vinegar but with a light golden color; Balsamic Glaze – Syrupy version of regular balsamic vinegar that has added sweeteners and/or thickeners; Traditional balsamic vinegar – Small batch, highly crafted balsamic vinegar that can cost anywhere from $50 to $200 and more for a small bottle, available online and at specialty stores. If it has the DOP or PDO label (Protected Designation of Origin), it is from either Modena or Reggio Emilia and conforms to strict EU production regulations. Condimento Balsamico – Made in the style of traditional balsamic vinegar, but doesn’t officially conform to EU standards. Some traditional balsamic producers offer “Condimento Balsamico” products that are grape must balsamic vinegars that are aged fewer than the 12 years required for official certification.

Tennessee River Olive Oil Co is nestled in the mountain lakes region of Northeast Alabama, we proudly provide premium imported olive oils and balsamic vinegars to our local community and beyond. Steeped in tradition, olive oil production in Italy combines history, authenticity, and culture to produce a culinary experience like no other. Let the outstanding flavors take you back to Old Italy and a time when slow food was the standard, not a marketing pitch. Our store features a variety of ultra premium, gourmet products that bring exceptional flavors from around the world to your kitchen. Discover additional information at https://www.tnriveroliveoilco.com/.