bubbasrubs.com -

The annual Super Bowl Bash was a great time. We had some Texas style Brisket and pulled pork sandwiches. The North Carolina style BBQ sauce was great on the pork. Of course we made Momma Mary’s Potato salad and Annie’s coleslaw. Yummy. Superbowl is always a party I look forward to having everyone gets excited even if their team is not in it and I get to BBQ for a large group of friends. 30 pounds of pulled pork and an 18 pound brisket. We have some leftovers that will be great for the next couple of days. Thanks to all we had a super good time. I cant wait for next year!
Keep Smoking

The Giants and Patriots are not the only ones preparing for this weekend. All across the country Pit masters and backyard Chefs are getting ready to feed the crowds on Sunday afternoon. Well I am no exception. The Annual Super Bowl BBQ at Bubba’s is something I look forward to every year. This years Menu includes Texas style Beef Brisket, Pulled Pork sandwiches, and Hot Links. I picked up the Brisket yesterday. It is an 18 lb monster that will be on the smoker for about 24 hours. The Boston Butts will take somewhat less time, about 9 hours. By the time kick off rolls around everyone will have a heaping plate and a handful of napkins. I am not sure who I will root for on Sunday. I am sure we will have a blast and eat some killer BBQ

Well, I finally had the ACL surgery on my knee. It has been almost two weeks and I am starting to get some range of motion back. I took a short walk in the back yard today. A sad and lonely smoker was sitting all out there all covered up,waiting for the rain to come. I think this weekend I will pull off the cover and put a chair down and smoke some pork shoulder. It is my friend Shane’s Birthday next week and my pulled pork sandwiches are his favorite. It will give me a chance to flex my knee a little and give some love to my neglected smoking gear. It has been almost three months since any BBQ has come off the fire at my house.
Keep smoking,
Bubba

Buuuurrrrrr!!!!! Ok , so the rain ( or snow ) is coming. BBQ season is over. Right !!!!
No way. The cold weather and approaching Holiday season are great reasons to keep you Q fired up. First a few tips on keeping you bbq equipment safe from old man winter. if you use a charcoal or wood fired rig make sure the ashes are cleaned out. The rain and ash will create rust through. Cover with a good poly tarp or the manufacturers cover. My Holiday favorites are smoked turkey at Thanksgiving, Bbq Rib roast at Christmas, and this year I am going to roast brisket on the grill for a combined Hanukkah/Christmas celebration at my home. Don’t forget about your smoker or grill in the winter. what a great way to keep the BBQ season alive year round.

Keep smoking.
Bubba

Football returned with a bang over the weekend. The Greenbay- New Orleans game and the Michigan- Notre Dame game were awesome. On Sunday we kicked off the NFL season with some smoked Jalapeno poppers, BBQ pork spare ribs and Bubba’s famous homemade chili. I am still on the injured list so my buddy D helped me to keep an eye on the fire. The games were great and the food was delicious. The Jalapeno poppers are a great appetizer to start off any BBQ.

Smoked Jalapeno poppers
12 big jalapeno peppers
1 small package cream cheese
1/2 cup sour cream
2 tbs Bubba’s rubs Flamin 8
Tabaso sauce to tase
12 strips smoked bacon

Cut the tops off the peppers and remove the seeds. Mix the next 4 ingredients in a bowl adding the tabasco to taste. Fill the peppers with the mixture. Wrap each pepper with a bacon strip securing with a toothpick. Cook them on your smoker at 225 for about an hour. If you are using a grill cook them with indirect heat on med for about 30 min.
Enjoy

The last summer holiday is rapidly approaching and it is a perfect time for a BBQ.
Labor day is one of my favorite holiday. The weather here in Northern California is nearly perfect. Hot days for swimming and cooler nights for pleasant gatherings outside around the BBQ. I love to have some friends and family over for Bubba Burgers on Labor day. Making the perfect burger is a skill everyone who likes to cook should have in their bag of tricks. There are a few things i like to do to insure my burgers just right. First use the right beef. I use ground chuck with an 80/20 lean/fat ratio. Do not think that the lower the fat content the better the burger. Lower fat means dry flavorless meat. To much fat and the burgers will shrink to much. Form the burgers by hand but do not work them too much. Mix and form gently.
Use a medium high heat. turn Them once, and do not press on them with the spatula! That will push out all the great juices. Below is my recipe for Bubba Burgers. Give them a try this Labor day.

Happy Smoking,
Bubba

Bubba Burgers

3 lbs 80/20 ground chuck
2 tbs Bubbas rubs prime rub
2tbs Worcestershire sauce

Mix all ingredients in a large bowl. Gently Form 1/3 lbs patties.
Grill over Med high heat until you reach the desired temp.

I am sitting here watching football with an ice pack on my injured knee wondering how long until I can get back to my smoker. I have gone about two weeks without cooking any BBQ ! I am started daydreaming about what I would make if I could jump up and start the fire. I have in mind a couple of racks of pork spare ribs, trimmed to a St.Louis cut with a grilled peach and bourbon BBQ sauce. Peaches should be nice and ripe right now and perfect to complement the juicy ribs. The recipe for the sauce is my favorite and is great on pork chops and chicken as well.

Peach and Bourbon BBQ sauce

This sauce is a great way to use fresh ripe summer peaches.

3 ripe white peaches.
1 small yellow onion diced
1cup chili sauce
½ cup tomato sauce
¼ cup Bourbon
¼ cup Honey
1tablespoon vegetable oil
2 tablespoons Bubba’s Prime Rub

Cut the peaches in half and remove the pit. Place on a medium hot grill and cook until tender. About 5-7 min. Be carful not to let the peaches burn.
Remove the skins and dice. Set aside.
In a large saucepan add oil and onions. Cook over med heat until the onions are just soft. Add Bubba’s prime rub and cook for 1 min. Stir constantly. Add the peaches and remaining ingredients. Simmer until the sauce cooks through. Place mixture in a blender and blend until smooth. Be careful blending the hot liquid as it will expand when you start the blender! This sauce can be used as a BBQ or dipping sauce.
Hope you give this sauce a try. I wish I could !

Happy smoking

This Saturday we had a BBQ in honor of my good buddy D’s birthday. We slow smoked a Boston butt and had pulled pork sandwiches. We also smoked a whole chicken and had hot links on the grill. I had lots of help this weekend because I am on the injured list with a knee injury. D and my beautiful wife Annie did most of the cooking and my partner Marianne was a great help getting the place ready. I got to sit on my behind and watch em work. The food was great and so was the company…Just what a great BBQ is all about. I think a brisket is in my near future… I can plop down in a chair by the smoker and let it do it’s thing while I ice my knee and my beverage!!!!
Till next time, See Ya
Bubba

What a great day !! I spent the day teaching some really nice folks how to smoke a turkey and a Tri-tip roast. We covered all the basics from food safety to what wood to use ( Cherry wood in this case ). I teach BBQ classes once a month through the learning exchange in Sacramento. We also smoked some Chicken wings with a Kansas City style BBQ sauce and grilled some peaches. Good food and great people. Visit the “how to cook with Bubba” page at Bubbasrubs.com if you would like to join us.