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4 Common Burger Mistakes

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4 Common Burger Mistakes You’re Probably Making

The great American hamburger is one of the most iconic foods of summer. Blissfully flavorful and easy to prep and cook. But, folks, you can still ruin a burger, and who wants to dash everyone’s American dream? Make sure your backyard barbecue is a winner by avoiding these 4 mistakes that will ruin a burger.

Mistake 1: Picking Ground Beef That Is Too Lean

Many people think that those handy fat percentages on the ground beef packages are there for health reasons. And sure, if you are seriously watching your fat intake, grabbing that 93% lean package is generally a healthy move. Burgers, however, are not the place to skimp on the fat, which keeps the meat juicy during cooking (no amount of mustard or ketchup will save a dry burger). Look for 85% lean ground beef and remember that a certain amount of that fat will render out in the cooking process. What’s left behind will be tender and juicy.

Mistake 2: Going Crazy With Seasonings

This isn’t about making meatloaf or meatballs, so don’t add a bunch of stuff—chopped onion, herbs, and spices—to your ground beef. Those additions will change the flavor profile and skew the honest deliciousness of what’s between the buns. In truth, great burgers need little more than salt and pepper to make them sing. If you like a little more oomph, sprinkle some cayenne or red pepper flakes to bring a bit of heat.

Mistake 3: Adding Fillers

See meatloaf warning, above. Burgers don’t need breadcrumbs or oats or eggs or anything else to make them great, and in general, you’ll lose what you love about a burger because of changes in texture and taste. If you are trying to stretch burger meat to feed more people, you are better off going with smaller, thinner burgers than trying to add fillers.

Mistake 4: Cooking at Too Low a Heat

Burgers want a short cook time at high heat to give you a great crust and a tender, juicy interior. Cooking too low and slow will make the outsides rubbery and the insides dry. Cook your burgers over a direct flame on your grill or on a grill pan over high heat on the stove. Once you have a good sear (around 90 seconds per side), flip at one-minute intervals until done (3 minutes more for medium rare, 4 minutes for medium). For safety reasons, make sure your burgers are cooked to at least 160°!

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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How to Marinate Your Meat After Cooking

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How to Marinate Your Meat After Cooking

All across the land as soon as the weather warms enough for the griller-in-chief to tap a new propane tank, all kinds of proteins are slid into bags or containers, swimming in a savory soup of flavorings that results in an ultimately tender and wonderfully flavored meal.

But have you ever tried using a marinade AFTER cooking or grilling? It’s a flavor power move that you’ll love.

How to Marinate Your Meat After Cooking.

1. Make any marinade you love or open up a bottle of your favorite Schultz’s Gourmet Marinade. Note: Avoid salad dressings as marinades; they’re far less flavorful and often contain sweeteners, stabilizers, and gums, which do your meat no favors.

2. Cook your protein however you like.

3. As soon as it comes off the heat, put it in a glass or plastic container, pour your marinade over, tent with foil and let it rest for what your recipe advises (probably 10-30 minutes).

4. Serve your meat with some of that warm sauce poured over.

Inside tip: If you are grilling and your marinade has citrus in it (lemons, limes, or oranges) like Schultz’s Gourmet Green Chili Lime, cut an extra one or two pieces of the fruit in half and place them cut side down on the grill to cook along with your meat. Squeeze the grilled citrus juice over the meat and marinade for even more fabulous flavor or serve them on your platter for guests to squeeze their own.

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:

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Our Go-To Breakfast Recipes

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Our Go-To Breakfast Recipes

Breakfast is everyones favorite meal of the day, and at Schultz’s we like to put an extra, savory spin on our morning dishes. You don’t have to be a master chef to have a 5-star breakfast at home. Here are our favorite recipes for making a big spread that’s sure to disappoint absolutely NO ONE.

 

One Skillet Hash

Our favorite way to wake up slow. Roast potatoes in a cast iron skillet with, well to be honest, just about anything for a tasty breakfast that goes from stove, to oven, to plate. -> recipe here <-

 

Avocado & Egg Toast

Bright, zesty, delicious. We recommend poaching egg to perfection for this tasty brekkie, but you can really make it any way you like. In need of a bit more crunch? Make it into a sandwich!  -> recipe here <-

 

Sweet Heat Salmon BagelSweet Heat Salmon Bagel

Bagels are a classic—so what’s not to love? Cool, creamy cheese is perfect with Sweet Heat sauce. Pro tip: unless you’re using some type of leftover, using a pre-smoked Salmon makes this sooo much easier.  -> recipe here <-

 

Schultz's Bacon Apple Grilled CheeseGrilled Cheese with Apple and Bacon

The contrasting flavors in this sandwich are really what makes it special. Crisp bacon, and even crispier apple, the only way it could get better is if you used your side of chips inside the sandwich instead. -> recipe here <-

 

Classic English BreakfastClassic English Breakfast

In need of a filling breakfast that’s simple to make for 1, 2 or 8 people at a time? Meet the ‘fry-up,’ a Classic English Breakfast. Tasty, filling and diverse. This breakfast is made up of eggs, toast, mushrooms, tomato, beans and sometimes pork sausage or bacon. However, you can make it from a variety of substitutes or alterations too—black beans, potato scones, a side of oats. Make it your own, but take our advice—it’s best served with a cup of black tea. -> recipe here <-

 

Scallion Waffles

If you’ve never had classic scallion pancakes, you’re missing out. And this? Well this is our easy way to get a similar tasting breakfast in much less time. Make sure your waffle iron is hot and your plate is ready to go. We recommend topping these with a drizzle of Chipotle but you really can’t go wrong. -> recipe here <-

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
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The Trick to Easy Chicken Kebabs

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Chicken Kebabs Hack

Summer brings excitement with it for a lot of reasons, but barbecues have to be near the top! Kebabs are an item we’ve probably all encountered (and hopefully tried!) around the grill before. Chicken kebabs are a pretty common recipe and chances are you’ll probably have some on the grill this summer yourself. They are wonderful for small groups or crowds, but the process of making them can be pretty time consuming. The traditional method of chopping the meat into smaller chunks and then skewering each individual piece takes time. Fortunately, we’ve got an easy hack to help you cut down on that prep time so your chicken kebabs are as easy to make as they are to eat.

Easy Chicken Kebab Hack:

For chicken kebabs we recommend using breast meat. So, grab two chicken breasts and then cut each of them in half lengthwise. Trim around the ends, if necessary. Then, place all four pieces of chicken side-by-side horizontally on an even surface. Now that the pieces of chicken are aligned carefully insert six skewers into the meat ensuring that each skewer goes through all fours pieces. Make sure to space the skewers evenly, about 3/4 to a full inch apart depending on the size of the meat. Once your skewers are in their proper places all you have left to do is cut through the chicken breasts and you’ll have six kebabs ready to go on the grill.

If you do decide to make kebabs it’s always a good idea to add some color to those skewers. If you’d like to add veggies just thread them between the chicken before cutting into individual kebabs. Long vegetables like zucchini, squash, and eggplant are especially easy to incorporate and can be cut horizontally across at the same time as the chicken. Don’t let that keep you from you favorite veggies though. You can incorporate anything you want to, just make sure your skewers are long enough to hold it all together.

 

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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 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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National BBQ Day

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Happy National BBQ Day

May is the official month of barbecue here in the US and like a lot of our favorite things, it has a holiday unto itself. That’s right, May 16th is National BBQ Day!

With the weather warming up there’s no better time to break out those special recipes, fire up the grill, and start barbecuing again. If you’re planning on doing a little celebrating this year make sure to brush up on your grill skills beforehand.

Whether you’re grilling up chicken, searing some steak, or sautéing some vegetables there are some notable steps you should pay careful attention to. These tips should help you on your way to creating some mouthwatering dishes everyone will enjoy this National BBQ Day.

How to Grill Chicken:

It’s It’s hard to go wrong with grilled chicken no matter what time of year it is. For National BBQ Day though it’s probably a necessity! No matter what style of chicken you decide to throw on the grill there are certain things you need to pay attention to. Be sure to consider these steps:

Pick the right cut – The larger the cut of chicken (whole birds, bone-in chicken breasts, whole legs), the longer the cooking time. Stick with boneless or smaller pieces if the cooking needs to happen quickly.

Pound boneless, skinless chicken breasts – They tend to be shaped a bit uneven. Spending a couple of minutes pounding the thicker end will help reduce cooking time and ensure the meat is cooked evenly.

Butterfly whole chickens – Grilling a whole chicken can be tricky. Butterfly the chicken instead of grilling it whole. This shortens grilling time and helps in cooking the chicken evenly throughout.

Flavor before you grill – Chicken is pretty easy to add flavor to. Take some time to marinate or season the chicken before it goes on the grill to ensure the flavors have time to penetrate the meat.

Keep away from high heat – Chicken needs to be cooked thoroughly but you don’t want to burn the skin. It’s best to cook over medium, indirect heat for most of the cooking time.

Keep grill covered – Keeping the grill lid closed will ensure the temperature remains optimal. A covered grill also allows the heat to encase the meat entirely ensuring it cooks thoroughly.

Sauce or baste often at the end – If you’re adding sauce to your chicken, it’s best to do so at the end because it can burn.

Recommended Recipes – Signature Gourmet BBQ Wings, Whole Smoked Chicken

How to Grill Fish:

Cooking fish to perfection can be a difficult thing to learn and for beginners it can be a little intimidating. But if you love fish then you’ve got to learn how to cook fish on the grill. Whether you’re already quite skilled grilling fish or trying it for the first time, there are certain things you need pay attention to. Be sure to consider these steps:

Choose the right kind of fish – You don’t want your fish to fall apart on the grill so choose a fish with firm flesh. Muscular fish like salmon, tuna, halibut, and mahi-mahi are always a great choice.

Choose the right cut – Steaks and thick fillets are usually best to use as they’re thicker and hold up well.

Set to medium heat – You’ll want to grill over a medium fire, so if you’re on a gas grill that means about 350 F. If you’re grilling with charcoal, you’ll need to use about half a chimney of coals.

Don’t over marinate – It’s easy to get carried away with marinade, but for fish just keep it simple. Leaving your fish in marinade too long ( +30 min) can cause the texture to change. Simply dip your fish in the marinade, let the excess drain, and throw it on the grill. Brushing the marinade on while your fish cooks is another great method.

Bring to room temp before grilling – Remember to let your fish come to room temperature before throwing them on to cook. Leave covered, on the counter for about 30-60 minutes before grilling.

Leave the skin on – The skin will turn crispy and actually helps protect the fish from being overcooked. If you are cooking fillets be sure to start with the skin side down, turning them over halfway through.

Wood planks for the win – The easiest method of all is grilling fish on a plank, usually cedar but sometimes cherry, maple, or oak as well. If you’ve soaked the plank properly (+2 hours), then the it should start to smolder adding that rich smoky flavor to the meat. You can use planks with gas and charcoal grills, so give it a try if you haven’t done so before.

Recommended Recipes – Sweet Heat Glazed Salmon, Mesquite Smoked Salmon

How to Grill Steak:

Chances are if you’re an avid griller, then you’ve seen your fair share of steaks on the grill. For anyone who might need a little refresher though, these tips should help you on the way to cooking some perfect steaks for the holiday:

Seasoning is important – For a traditional steak generously salt your steak in advance and let sit, uncovered, for at least a few hours. This helps to season the meat all the way through while at the same time drawing out any excess moisture, which will result in an even better sear.

Dry Rubs  – If you are looking to add some extra flavor to the meat, we highly recommend seasoning it using a dry rub like Schultz’s Seasoning & Rub. By definition, a dry rub has no moisture so it will act similar in nature to the salt used for a traditional steak. You can apply it just before cooking or let it settle into the meat for half an hour or so. Either way, it will help create a savory crust on the steaks.

Marinades – Marinades can be another great way to add some flavor to the meat. However, the beef doesn’t absorb the marinade flavor the same way as rubs and spices. Rather, the flavor stays on the surface of the meat and that’s the punch of flavor you’ll get from the marinade. Also, the using a marinade does tend to require a bit more time in preparation as the meat will need time to marinate in the liquid. Less tender cuts like steaks should be marinated for at least six hours, but make sure to place them in the refrigerator. Never marinate your steaks at room temperature.

Make sure the meat is dry – Having salted the meat and letting it sit for a few hours you should pat it dry with a paper towel to remove any excess moisture still remaining.

Keep the grill hot – Preheat your grill to medium-high or high. You want it hot before adding the meat. The heat will help you keep the steaks from sticking and achieve an amazing sear.

Don’t cut to check if it’s done – There are plenty of methods out there to check if your steaks are done, but the easiest and most accurate is using a digital thermometer. Cutting the steak or poking it with a fork allows the juices and flavor leach out, so make sure you’ve got one on hand.

Let the meat rest before enjoying it – We know this is easier said than done, but allowing your steak to rest before cutting and serving will let all of the juices settle. Generally, you should let the meat rest five minutes for every inch of thickness.

Recommended Cooking Time – Place the steaks on the grill until slightly charred, about 4 to 5 minutes. Turn the steaks over and continue grilling for 3 to 5 minutes for medium-rare (135 degree F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium well (150 degrees F).

How to Grill Vegetables:

Grilling vegetables is often overlooked, as prime cuts of meat tend to draw most of our attention. Yet there’s a lot to love about grilled veggies and they’re actually about as simple to make as anything on the grill. Don’t forget to add them to your National BBQ Day lineup! Here are some tips to help:

Set the grill to medium-high – This means about 400 to 425 F, so if you’re using a gas grill it’s as easy as setting it to that heat. On the other hand, if you’re grilling with charcoal, you’ll need to use about 3/4 of a chimney of coals.

Start with a clean grill – This is important for all of the items above as well, but it’s especially important when it comes to grilled veggies since their flavors can be often be easily overpowered. Make sure to scrape the grill clean before adding vegetables.

Coat the veggies before they go on the grill – Adding spices to your vegetables before they go on the grill is simple to do. Just blend spices or Schultz’s Seasoning & Rub with olive oil, and then brush on or toss together in a bowl.

Grill with the cover off – You usually want to keep the lid closed to keep the good smoke in when cooking meat, but that smoke can still overpower veggies. It’s best to cook them separate so you can keep the lid open, allowing your veggies to better retain their flavor.

Use flat metal skewers for small pieces – Some items, like mushrooms, cherry tomatoes and brussels sprouts are easier to cook using a skewer. We recommend using flat skewers rather than the ordinary needle-shaped kind as they tend to keep from rolling around, and are generally easier to turn and rotate on the grill.

Recommended Recipes – Grilled Asparagus, Grilled Cider Glazed Veggies

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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Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Regrow Vegetables at Home

5 Easy to Regrow Vegetables

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5 Easy to Regrow Vegetables

It’s no secret we’re a sucker for our ingredients. Why else would we put so much care into making sure our sauces are only built from the good stuff? Ingredients don’t just stop there though, and if you’re looking for outstanding taste in an inexpensive way—you might want to look into starting a garden of your own. For some, a garden may be too intense but today we’re going to teach you about 5 vegetables that you can easily regrow at home from things you probably already have in the fridge. All you need? A little bit of water and sunlight.

Here are five vegetables that only need one week of water and sunshine to regrow to a point where you can use them. You should change the water when it gets cloudy or low, but otherwise, this method requires barely any effort. Just chop, regrow, eat, repeat.

Romaine Lettuce

Reserve about 3 inches of the butt of the lettuce. Place, bottom down, in a cozy mug or bowl that will allow the lettuce to lean without falling over, will hold enough water to cover the bottom half of the lettuce, and will allow sunlight to reach the lettuce. Fill with water until the bottom half is submerged. Put the container in a sunny window. You should see growth by the next day, and you may even have enough to cook with in one week. Bok choy can be regrown similarly!

Scallions

Chop off the green top of the scallion, using it however you’d like, but leave about an inch of the white bottom in tact. Put the stubs in a narrow drinking glass or shot glass so the scallions can lean without falling over. Make sure the container you choose is clear, allowing the sun to reach the scallion roots. Fill the glass with a bit of water, and place the container in a sunny spot. You should see some exciting growth after a couple of days. Once planted, you can depend on these things to produce for years afterwards so you’ll never be without a tasty, fresh green onion.

Fennel

Fennel has such a strong taste that you don’t need more than a few snips of fronds from the bulb to add to salads, dressings and stocks. Therefore, keeping a bulb on-hand in your kitchen windowsill works perfectly. Place the bulb in a mug or bowl that can hold enough water to cover the bottom half of the bulb while still allowing light to hit it. Fill with an inch or so of water. After one week in a sunny spot, green shoots will sprout from the top.

Carrot Greens

Reserve the tops of carrots and regrow greens from them. Just chop off the tops of the carrots, leaving about half an inch or inch of the top. Place in a shallow container, add water, and put in a sunny spot. After a week, you should see some strong carrot greens. And just a note, all members of the turnip family (beets, turnips, parsnips) can regrow their greens this way, not just carrots.

Celery

Don’t toss out those celery scraps! You can use them to regrow your own stalks in water, and then ultimately plant them in soil. Cut about 2 inches above the root base of the celery and place the root in a shallow bowl filled with water and put it in sunlight. After about a week, you should see little leaves beginning to sprout from the middle!

 

Other vegetables that can be easily regrown with a bit more time:

 

Garlic

You need just one clove of garlic (seriously!) to start growing garlic scapes at home—their taste is mild and sweet, and they make a great addition to aioli, scrambled eggs, and more.

Lemongrass

Cut a few inches above the bottom of stem and submerge them in a glass filled with about an inch of water. Leave in a sunny spot (adding more water as needed), and in roughly 2-3 weeks it should start growing roots.

Basil

If you’ve got a few basil leaves on hand, then you can regrow yourself a fresh, new bunch! Just place a few clippings in a glass filled with water, put it in sunlight, and once the roots grow to about 2 inches, you can plant them in soil.

 

 

This post was originally published on Food52.

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

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Spring Cleaning Tips for Grills

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Spring Cleaning Tips for Your Grill

Spring is officially here and that means it’s time for some spring cleaning! It also means grilling season is just around the corner, so make sure you remember to give that trusty grill of yours some attention too. Winter has a tendency to cause wear and tear on just about anything, and your grill is no exception. Get your grill cleaned up and running smoothly just in time for grilling season by following these simple Spring cleaning tips:

1. Check for Gas Leaks: Gas grills are wonderful for cooking, but they do require a little extra care and attention to maintain them properly. Some cracks or leaks are easy to identify, but to ensure your gas grill hasn’t sprung a dangerous leak and that everything’s working properly before you get grilling, brush your gas lines with soapy water and check for bubbles—which indicate a crack—when the gas is running. If you identify any leaks, tighten your connection or replace the line. Gas lines can also become brittle with age or if left exposed to the elements, so pay extra attention to this step if your grill was left outside over the winter.

2. Measure Your Fuel Level: Your plate will have to wait if your gas grill is low on propane, so think ahead by checking your fuel level before your first grilling session of the season. Having a spare tank is always a good idea just in case you have less in that first tank than you may have thought. Similarly, if you’re using a charcoal grill it’s always a good idea to have an extra bag or two of briquettes. There’s nothing worse than preparing your food for the grill, only to find out you don’t have enough fuel to cook it…

3. Clean the Inside of Your Grill: There’s no real way to avoid this one. If you’re cooking on the grill then there’s going to be some residual gunk left over inside. We recommend making some homemade cleaning solution by mixing one part water and one part distilled white vinegar in a spray bottle. Open or remove the lid to the grill and thoroughly spray the inside. Replace the lid, let the solution soak in for an hour or so, and cooked-on residue and gunk should be broken up enough to easily wipe off when you’re done.

4. Brush, Brush, Brush: Make sure you’ve got a nice stainless-steel brush and scraper to clean the inside of the grill with. Brushing between uses is one of the best ways to ensure your grill stays in good condition. On the other hand, the actual supplies you’ll use to clean with vary based on what type of grill you’re working with and the part of the grill you’re cleaning (dish soap and water work for many grills; stainless steel cleaner is recommended for stainless steel exteriors; rotisserie style grill grates do best with just lemon juice and water). Make sure you haven’t left any bristles on your grill surface after giving it a thorough brushing.

5. Clean Out Tubes & Burners: Before using your gas grill this season you need to take some time to insect the tubes and burners. You can use a toothpick, pipe-cleaner, or paper clip works to unclog any build-up in your gas ports or tubes. Also, be sure to inspect the burner covers as well. If they show rust or are visibly brittle, then it’s probably a good idea to replace them. Just make sure that you’ve turned the gas off before inspecting anything!

6. Check Your Flame Color: Pay careful attention the type of flame your gas grill gives off. Be wary of an all-yellow flame on a gas grill, as it won’t be as effective as a blue flame with yellow tips. If you don’t see any blue in the flames then it probably means there’s not enough pressure coming from the gas tank. In contrast, if you happen to be using a charcoal grill you’ll want to wait for any flames to reside before adding your ingredients to the grill. Make sure that the vents on the charcoal grill are functional, as this is the primary mechanism that allows you to control the level of heat.

7. Kick Some Ash: A charcoal grill has a habit of collecting ash and chunks of briquettes. Before you start using yours for the season, scrape and empty any ash, including whatever’s in the ash catcher if you’ve got one. On the other hand, if you happen to be using a gas grill be sure to clean the grease trap. If you’re grease trap has gone missing make sure to replace it, you’ll be happy you did.

8. Oil Up: A light coating of oil or cooking spray helps to prevent rust and keeps food from sticking—making grill prep for the rest of the season a bit easier.

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

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Schultz’s Super Bowl Party

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Schultz’s has you covered for Super Bowl Sunday

This season started with the NFL celebrating its 100th anniversary. Now, as another football season creeps to a close, we look forward to what is surely to be an epic finale in this years Super Bowl. Both teams have been to this game before, but for fans this years matchup should really excite you. The Kansas City Chiefs and San Fransisco 49ers will take the field at Hard Rock Stadium in Miami, FL on February 2nd, in Super Bowl LIV. Only one team can take home that Lombardi Trophy. So, who ya got?

The Kansas City Chiefs have been on this stage before, but it’s been a long time since they’ve been back, 50 years in fact. However, they aren’t exactly strangers to this game having played in the very first one, Super Bowl I in 1967. Although they didn’t win that matchup against the Greenbay Packers, they would earn their first and only Super Bowl victory two years later, winning Super Bowl IV over the Minnesota Vikings. Now Kansas City looks to build upon that legacy with a win against one of the long standing giants of the NFL, the San Francisco 49ers.

The San Francisco 49ers have their own history of Super Bowl appearances. This year marks the franchises 7th trip to the Super Bowl, winning 5 of their first 6 appearances. Four of those five championships were won with the legendary Joe Montana at quarterback. San Francisco may not have the ‘Comeback Kid’ slinging passes any longer, but they do have history on their side. They’ll look to make it 6 out of 7 come Super Bowl Sunday, tying them for the most Super Bowl victories in the NFL with both the Pittsburg Steelers and New England Patriots.

This game is already shaping up to be one of the more memorable matchups in recent SB history. So, don’t be the one showing up to the watch party empty handed! We’ve got a ton of recipes to choose from, but we wanted to share a few of those that we know will be a hit when game day finally arrives.

Our Super Bowl Recipes – The Starters

Buffalo Chicken Cheese Dip

Buffalo Chicken Dip

 

BBQ Chicken Sliders

 

Spicy Mac and Cheese

Spicy Mac & Cheese

 

Deviled Eggs

 

Skillet Nacho Dip

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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BOULDER CO, 80301

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Grilling Tips For The Winter

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Grilling Tips For The Winter

Don’t let cold weather deter your tastebuds. Just because the temperature has taken a plunge doesn’t mean you can’t still fire up your home grill and enjoy the amazing tastes it has to offer. Diehard grill masters know that the cold weather is only an obstacle, but one that can be overcome. So follow these simple steps to combat the weather and squeeze all the goodness from your grill year-round.

1. Cover Your Grill: Keep your grill covered when not in use – especially in the winter – to protect it from the elements. It doesn’t matter how nice or expensive that grill you got over the summer is. If you think it’s impermeable to rust or damage, think again. Extended exposure to the elements will damage your grill, so get a weatherproof grill cover and make sure your grill stays in excellent condition for years, not just a few seasons.

2. Reposition the Grill: Consider re-positioning your cooking area in the winter to minimize the number of steps you have to take to get from your house to your grill. Identify the direction that the wind blows most often and try to find a spot that offers the best protection from the blusters of winter. Cooking close to a structure or house is your best choice to help block those cold gusts. Just be sure to avoid overhangs, porches and anything that could present a fire hazard. NEVER cook in an enclosed area.

3. Don’t Run Out of Fuel: Propane and gas act differently in cold weather. Grilling time may need to be extended, or the grill may need a little extra fuel to reach the right temperature. Be sure to add charcoal briquettes when necessary or have an extra propane tank on hand. One trick is to position the grill perpendicular to the wind. This will help control the temperature inside the grill even throughout gusty cooking hours.

4. Create a Grill Path: Clear a path to your grill and remove all snow and ice before ignition—the weather alone will lower the temperatures inside the grill, so any additional snow will just add to this problem. Also, make sure there is ample room around the grill for you to move freely and give your grill enough time to pre-heat.

5. Ceramic Cookware: Use ceramic cookware for heat retention. Ceramic cookware will help to insulate your food and keep it at temperature. This is handy for transporting food to your grill or back inside after you’ve created your grilled delights.

6. Cast Iron Pan: Heat up a cast iron pan to temporarily hold your cooked food while you finish the rest of the cooking. Jut a caveat to keep in mind if you do this, food will continue to cook in case iron so take it off the grill a little sooner than you would normally.

7. Let Your Grill “Wake-Up”: As is the case with all proper grilling, make sure to warm up the grill in advance. Give it a little more time to get up to temperature and combat the cold. Every grill is different but you’ll need at least 5 additional minutes. Remember, every part of your grill is cold and critical parts could be frozen solid. Also, you may want to start warming the grill slower than you would in the summer, bringing the grill up to temperature over a longer period of time than usual. 

8. Adjust Cooking Time: Adjust your cooking time accordingly. Some foods will take slightly longer to grill but other foods like roasts, ribs, chicken and turkey may require substantially more time than expected. A good rule of thumb is to add 20 minutes cooking time per pound for every 5 degrees BELOW 45 degrees F.

9: Preserve Your Heat: Make sure to leave the lid down on the grill with the vents open. Every time you open the grill you will lose heat in the cooking chamber. Grilling when the temperature is below zero will lead to longer cooking times and the more you open the lid, the longer your food will take to cook.

10: Choose Quick Cooking Cuts: You can minimize the amount of time you spend in the cold but selecting food with a shorter cooking time. Thinner or smaller cuts of meat cook quickly over high heat. Thin steaks, pork loins, chicken breasts and kabobs grill to perfection in a few minutes, reducing your exposure and the number of visits you need to make to your BBQ. Sticking to recipes you’re already familiar with is another way to reduce the amount of time outside.

11: Bundle Up: Winter BBQ is about more than your grilling gear. Plan ahead and ensure that you’re prepared with suitable clothing and footwear. Keep some slip-on shoes near the door along with a comfy coat and hat. Regular mittens or gloves can be difficult to grill in so consider fingerless versions so that you can maintain dexterity and a “hands on” connection with your food. We recommend using heat-resistant gloves if you have them. Avoid scarfs, tassels, or other clothing items that could come in contact with the grill during use!

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

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Pairing Tacos with the Right Hot Sauce

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Pairing Tacos with the Right Hot Sauce

The right sauce can completely change the taste of any dish, and pairing two flavors together can be magic—and this is especially true of tacos and their condiments. There’s a science to matching your taco with the perfect hot sauce. Here, we offer some of our tips for creating magical taco and hot sauce combinations. 

Breakfast Tacos: Anything “Spicy” Goes
As you probably could have guessed, most hot sauces work splendidly with breakfast tacos. The spicier, the better—a little kick with your morning coffee is an energizing way to start the day. Chiles work well with the “sweet creaminess” of the egg yolk, so any breakfast dish incorporating eggs is just begging to have some chile pepper sauce drizzled on top. Schultz’s Spicy Original sauce is going to add a serious kick to any dish, but it’s absolutely perfect for breakfast foods. Consuming hot peppers at breakfast is also a great way to manage/suppress appetite, which can help you lose weight. So keep it spicy in the AM!

Fish Tacos: Keep It Simple
When assembling a fresh fish taco, let the flavors of the fish shine through rather than dousing it in an overpoweringly spicy sauce. Sweet and spicy sauces work really with fish, whether it’s been grilled or battered and fried. Our Sweet Heat sauce is a great fit here, as the smooth balance of sweetness and spiciness doesn’t overpower the other ingredients, but also accentuates the flavor of the fish.

Veggie Tacos: Tart and Funky
It’s okay to get a little weird when working with off-beat vegetarian tacos. Fruit-forward sauces that incorporate red and green chile peppers, just like our Green Chili Lime sauce are perfect for veggie tacos. Habanero or ghost pepper based sauces are often too hot and tend to overpower the other ingredients. A little heat is what you’re looking for here, just enough to break a sweat, but not enough to want to drink a gallon of water.

Steak and Brisket Tacos: Vinegar-forward
Don’t simmer down the heat, rather add a strikingly complex flavor profile. We love using a sauce with a more vinegar-forward profile like Schultz’s Chipotle cooking sauce for brisket and steak tacos. The vinegar base helps to break down the meat, which in turn makes it more tender and flavorful. A verde (Green) sauce is another excellent option to drizzle on bbq tacos, especially when pork makes its way onto the menu.

Tacos every day is an ideal we can all get behind!

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

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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