Monthly Archives

July 2020

When Should You Use the Lid on Your Grill?

By | Blog, Grilling / BBQ, Grilling Tips | No Comments

When Should You Use the Lid on Your Grill?

On? Off? Both? When do I use the lid, and when don’t I?
We’re here to make it easy for you.

This is no dumb question: This is THE question. The single most important thing to learn about grilling is when to have the lid closed and when to have it open. It does not matter if you have a gas grill or a propane grill or a charcoal grill or a duel-fuel grill. It doesn’t matter if your grill is a tiny $35 tabletop, or a giant five-figure. If you don’t master the art of the open or closed lid, you are not going to have a terrific dinner. So let’s get to it.

Get the recipe! Grilled Asparagus

When to Grill with the Lid Off.

Cooking on a grill with the lid open or off is designed for fast cooking over direct heat. The two types of food that were made for fast cooking over direct heat are either thin or fast-cooking by nature. In other words:

• Skirt steaks

• Chicken paillards

• Planks of zucchini or eggplant

• Smash-style burgers

• Pre-cooked items like hot dogs or other sausages

• Mushrooms and asparagus

• Fish where you want a hard sear but a rare center, like tuna or salmon

You want to cook these items right over the flame to get a good crisp crust or sear and do them fast and hot to retain juices. Closing the lids on these will both steam them a bit, and cook them too quickly, so you’ll get either rubbery, overcooked foods with a sear, or well-cooked items with no color or crisp on them. Keep that lid open, friends.

whole smoked turkeyGet the recipe! Whole Smoked Turkey

When to Grill with the Lid On.

Closed-lid cooking does a couple of things. One, it traps smoke, which helps give that fabulous char-grilled flavor. And two, it radiates heat back down onto the food, so it is helping cook the food from both sides at once. This method is ideal for a two-zone fire (indirect cooking), where you have half of your grill either with flames or charcoal hot, and the other side with no flame or no charcoal to create a cool zone. In this case, you can cook with your food set over the cool zone, with the lid firmly closed, to get the smoke and flavor, but also to create almost a roasting effect. This is ideal for things that take longer to cook. Think of it for foods like:

• Whole chickens

• Pork roasts

• Whole fish like trout or snapper

• Corn on the cob

The outcome with the lid down? Flavor, juiciness, and crisp skin without charring, burning, or uneven cooking.

Cider Glazed VegetablesGet the recipe! Grilled Cider Glazed Veggies

When to Grill with the Lid On And Off.

You knew it couldn’t be that simple, right?
One of the best ways to use your grill is with a combination, lid on/lid off, two-zone cooking. You’ll work with a hot and cool zone, but instead of doing the whole cook in the cool zone with the lid closed, you start that way until the food is almost at temperature, then take the lid off and finish over the direct heat to get a nice sear and crisp and grill marks on the outside. This method is wonderful for:

• Thick steaks and chops

• Fat, pub-style burgers

• Raw sausages like bratwurst or Italian links

• Hardy vegetables like onions, potatoes, and carrots

• Bone-in chicken parts or spatchcocked whole chickens

• Fish steaks like swordfish or sea bass

This two-step method allows you to get the best of both worlds: a juicy well-cooked interior, the hint of smoke and char, and a nice crust on the outside.

And now, friends, here’s hats off to a great grilling season for all!

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

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Spicy Grilled Mango

By | Appetizer, Cooking Sauces, Grilling / BBQ, Recipe, Seasoning & Rub, Snack | No Comments

Spicy Grilled Mango with Chiles and Crema

Char-grilled Mango with Chiles and Tangy Mexican Crema.

PREP — 10 Minutes    COOK — 6 Minutes   

TOTAL — 16 Minutes  SERVINGS — 6

ingredients

• 3 tablespoons fresh lime juice, divided

• 1 thinly sliced green jalapeño pepper

• 1 thinly sliced red jalapeño pepper

• 5/8 teaspoon Schultz’s Seasoning & Rub

• 2 ripe peeled mangoes, cut into 1/3-inch-thick slices

• Cooking spray

• 3 tablespoons Mexican crema

• 3 1/4 cup cilantro leaves

directions

1.  Combine 2 tablespoons juice and jalapeños in a small bowl.

2.  Coat mango slices with cooking spray; sprinkle with Schultz’s Gourmet Seasoning & Rub. Heat a grill pan over high heat until smoking hot. Coat pan with cooking spray. Add mango to pan. Cook, without moving, 4 minutes or until well marked. Turn and cook 2 minutes; place on a platter.

3.  Combine remaining 1 tablespoon juice and crema in a small bowl, stirring with a whisk until smooth. Spoon jalapeños over mango. Drizzle with crema mixture; sprinkle with cilantro leaves.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Dos and Don’ts of Grilling Fruit

By | Blog, Grilling / BBQ, Grilling Tips | No Comments

The Dos and Don’ts of Grilling Fruit

Advice for the charred fruit-curious and proof that there’s more to a barbecue than just grilling meat. Grilled fruit is not just for dessert, either. It can be used as side dishes, in fresh salsas, and as part of delicious appetizers.

 

Choose Fruit That’s Ripe-But Not Too Ripe

You want to grill fruit right before you’d normally eat it as is. The raw fruit should be slightly firm so that it holds up on the grill. The heat caramelizes the sugars in fruit and weakens the structure, so something overripe or mushy will be more likely to fall apart.

Patience Is Key

The particular joy of grilled fruit comes from the caramelization of the sugars, and that takes time. While it might seem like a great idea to just toss slices on alongside the protein, you’ll just end up with hot, charred fruit. For larger, heftier fruit, wait until after you’ve pulled the mains and sides off the fire, then thoroughly oil the grate and place the halves, slices, and skewered chunks (make sure to soak those skewers) over the slightly cooler coals, or a flame that’s been lowered to medium-high, between 350°F and 450°F.

Then close the lid. The all-over heat will allow those gorgeous flavors to develop while the face-down side can pick up some slow sear from the metal. For particularly thick fruit, like peaches, plums, pineapple, sturdy melon, and apples, flip them over after a few minutes to make sure that they get cooked evenly without burning on one side.

Grill fruit for about 6-8 minutes. The larger fruits may need an extra few minutes in order to really caramelize the fruit.

Use the Top Rack

If you’re working with more delicate slices, or something small like cherries or berries, move the whole operation to the top rack if you have one, or in a perforated grill basket or sheet—even a foil pouch or boat if that’s how you’re rolling. The lid still goes down, but you’ll need to check more frequently.

Choose Your Fat

Brush fruit with a neutral oil that can stand up to high-heat, such as safflower or grapeseed oil. Melted unsalted butter or clarified butter also works well.

Give It a Bath

The natural sweetness of fruit is fantastic on its own, but if you want to add a little more fun, give it a bath in rum or bourbon, or add a splash of vanilla or balsamic vinegar. This will add depth and delight to all kinds of fruit. A touch of sweetness from brown sugar, maple syrup, or honey also does wonders. It might seem like overkill, but it’s probably not—so long as you keep an eye out to make sure nothing burns.

Get Creative with Pairing

Some of our favorite fruits to grill include bananas, watermelon, peaches, plums, nectarines, apples, pears, pineapple, and mango, but let your imagination run wild!

Grilled fruit is equally delectable in sweet and savory applications-the possibilities are endless. Try peaches alongside pork chops or chicken. Watermelon makes a refreshing summer salad when combined with feta cheese, mint or basil, olive oil, and flaky sea salt.

If there’s a banana on hand, slit the inner curve lengthwise, gently score the flesh of the banana, and pour in as much rum or vanilla as you find reasonable. Sprinkle in a little brown sugar, and close the slit. On the top rack or away from the heat, balance the banana on its back as best you can—skewer a few of them together or place a pan or foil-wrapped brick on either side to balance it—and let it cook until the insides are browned and heavenly. Scoop it onto ice cream, or straight into a dish.

Sliced and pit a few peaches oil them, and set them face-down over the still-warm embers of fire while you are eating dinner, and close the lid. By the time you are ready for dessert, they will be ready. Plop each soft, char-streaked peach half into a bowl, scoop some vanilla ice cream on top, and for a coup de grace, ground fresh black pepper over it all.

Put It in Your Drink

If you have an afternoon to spare and you’re smoking a pork shoulder or a brisket, toss in a foil pan of cherries or halved lemons on the top rack or away from the heat and flip them after about 30 minutes. Keep checking them until the fruit is softened and soaked with smoke, then plop those in your drinks until they’re gone—which won’t be long.

Need a little recipe inspiration? Check out these recipes for Grilled Watermelon & Spicy Grilled Mango.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Grilled Watermelon

By | Cooking Sauces, Entree, Grilling / BBQ, Recipe, Spicy Original Cooking Sauce | No Comments

Grilled Watermelon

Sweet, Caramelized Grilled Watermelon.

PREP — 10 Minutes    COOK — 6 Minutes   

TOTAL — 16 Minutes  SERVINGS — 10

ingredients

• 1 small seedless red watermelon (about 5 lb.)

• 2 lemons

• 3/4 teaspoon kosher salt

• 1 teaspoon Schultz’s Seasoning & Rub

• 1/4 teaspoon ground red chili powder

directions

1.  Preheat grill to high (about 500°F).

2.  Slice watermelon crosswise into 5 (1 1/2-inch-thick) slices. Cut each slice into quarters to make 20 wedges. Grate 2 tablespoons lemon rind from lemons; set aside. Slice lemons into 1/2-inch-thick slices.

3.  Add watermelon wedges and lemon slices to grill grate; grill 1 minute on each side or until nicely charred. Place watermelon on a serving platter. Squeeze juice from a few charred lemon slices over watermelon; add remaining slices to platter. Sprinkle watermelon evenly with salt, Schultz’s Seasoning, chile powder, and lemon rind.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Tri Tip Enchiladas

By | Cooking Sauces, Entree, Green Chili Lime Cooking Sauce, Occasion, Recipe | No Comments

Tri Tip Enchiladas

“I love mexican food and have never had anything come close in flavor as this sauce brought to the table.”

PREP — 35 Minutes    COOK — 2 Hours   

TOTAL — 2-2.5 Hours    SERVINGS — 8

ingredients

• 2.5 lb Tri-Tip

• 1 Red Onion

• 1 bunch, Cilantro

• 1 bunch, Green Onion

• 1 container, Cherry Tomatoes

• 1 bottle, 13oz. Schultz’s Green Chili Lime Sauce

• 1 pack, 8oz. Cream Cheese

• 1 pack, Cotija Cheese

• 1 can, 10.75oz. Campbells Cheddar Cheese Soup

• 1 can, 10.75oz. Campbells Cream of Chicken

• 8″ Flour Tortillas

directions

1. Smoke Tri-Tip at 225°F for 60 minutes (while you prep!) and then sear over direct heat, 500°F for 3 minutes per side. Allow to rest for 30 minutes and then slice across the grain and dice into small, bite-sized pieces.

2. Preheat oven to 375°F. Add Tri-Tip, cheese soup, cream cheese, cream of chicken and diced onions into a bowl and stir until thoroughly mixed. Spread a heaping 1/4 cup of this filling across the tortillas, roll tortillas and place seam-down in a greased baking pan or cast iron skillet.

3.  Once all enchiladas are in place, pour the Green Chili Lime Sauce covering the enchiladas completely. Add a few jalapeños to your pan for additional flavor and heat.

4.  Place in pre-heated oven and bake for 25 minutes. While enchiladas are baking, slice the rest of your toppings: green onion, cherry tomatoes, and optional toppings like black olives, jalapeños, sour cream can be added.

5.  Once the enchiladas are removed from the oven, your topping can be added. Feel free to drizzle with more Green Chili Lime for extra flavor. Enjoy!

 

This recipe was created and shared by Brian Sissell from Not Ur Daddy’s BBQ.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Cilantro & Lime Chicken

By | Cooking Sauces, Entree, Green Chili Lime Cooking Sauce, Grilling / BBQ, Recipe | No Comments

Cilantro and Lime Chicken

Tender grilled chicken marinated with cilantro and lime.

PREP — 25 Minutes    COOK — 30 Minutes   

TOTAL — 55 Minutes  SERVINGS — 4

ingredients

• 1/4 cup minced cilantro, plus 1 cup tender stems and leaves

• 2 tbsp. fresh lime juice, plus 1 Tbsp. lime zest

• 1/2 cup Schultz’s Green Chili Lime

• 2 cloves garlic, minced

• 4 bone-in, skin-on chicken breasts (about 3 pounds)

• 2 ears corn

• 2 tbsp. olive oil

• 1 (15 oz) can black beans, drained and rinsed

• 8 oz. cherry tomatoes, halved

• 6 oz. red cabbage, thinly sliced

• Queso fresco, to serve

• Lime wedges, to serve

directions

1.  Combine the minced cilantro, 1⁄2 cup Schultz’s Green Chili Lime Cooking Sauce, 1 tablespoon lime zest and the garlic in a bowl; add chicken and toss to coat. Cover bowl with plastic wrap and refrigerate 15 minutes.

2.  Light a grill; grill chicken and corn, turning as needed, until chicken is cooked through and corn is charred, 30 minutes for chicken and 15 minutes for corn. Transfer chicken to a cutting board to rest before carving. Let corn cool slightly, then slice kernels off into a large bowl. Add cilantro leaves, remaining lime juice and olive oil, beans, cherry tomatoes, cabbage, salt, and pepper and toss to combine.

3.  To serve, divide chicken and salad between plates; top salad with queso fresco and serve with lime wedges.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Buffalo Quinoa Burgers

By | Cooking Sauces, Entree, Grilling / BBQ, Recipe, Spicy Original Cooking Sauce | No Comments

Buffalo Quinoa Burgers

Next Level Veggie Burger.

PREP — 30 Minutes    COOK — 6 Minutes   

TOTAL — 36 Minutes  SERVINGS — 4

ingredients

7 teaspoons canola oil, divided

3/4 cup finely chopped onion

• 1/2 cup finely chopped peeled carrot

• 3 garlic cloves, minced

• 3/4 cup water

• 1/3 cup uncooked quinoa 

• 1/2 cup panko 

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 1/2 cups canned unsalted chickpeas, rinsed and drained

• 1 large egg

• 2 tablespoons Schultz’s Spicy Original cooking sauce

• 4 (1 1/2-ounce) whole-wheat hamburger buns, toasted

• 4 romaine lettuce leaves

• 4 (1/4-inch-thick) slices tomato

Optional Toppings: blue cheese crumbles, pickles and avocado slices

directions

1.  Heat a saucepan over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add onion, carrot, and garlic; sauté 3 minutes. Add 3/4 cup water and quinoa; bring to a boil. Cover, reduce heat to medium, and simmer 18 minutes or until liquid is absorbed. Spoon cooked quinoa onto a large plate; cool 5 minutes. Combine quinoa mixture, panko, salt, pepper, chickpeas, and egg in a food processor; pulse until chickpeas are slightly mashed and mixture comes together. Shape quinoa mixture into 4 (1/2-inch-thick) patties.

2.  Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add patties to pan; cook 3 minutes on each side or until lightly browned.

3.  Combine remaining 2 teaspoons oil and Schultz’s Spicy Original sauce in a bowl. Place patties on bottom halves of buns; top evenly with hot sauce mixture, lettuce, tomato, any additional toppings and top halves of buns.

REAL FOOD INGREDIENTS

Here at Schultz’s, we’re making your family meals easier, healthier and tastier.

Our family’s sauces, seasonings and snacks work perfectly in recipes to enhance flavor rather than replace it. With food you’ll find in your own kitchen, we only include the highest quality REAL FOOD INGREDIENTS. We’re proud to use family recipes that have been passed down for THREE GENERATIONS and are unlike anything you’ve ever tasted.

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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