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Spice Up Your Life with Schultz’s Rub

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Spice Up Your Life

Nothing beats an amazing BBQ rub packed onto a prime cut of beef or filet of fish, but there are more ways to utilize your Schultz’s Seasoning & Rub that stretch beyond those grill grates. After all, a rub is basically a simple blend of seasonings (sweet, salty, and spicy) meant to elevate a piece of meat—the flavor of a rub can range from bright but barely there to boldly smoky and robust. Point being: this pantry staple is far more versatile than it gets credit for.

 

“Spice rubs are designed to create a crust and ultimately cut through fat of your protein when grilling,” says Executive Chef Doug Adams of Bullard Restaurant in Portland, Oregon. “Because of this, they pack a punch making them excellent for use throughout the kitchen when you’re looking for a quick pop of flavor.” Their earthy intenseness can be used in endless culinary applications.

Roasted vegetables are perfection without anything more than a drizzle of olive oil, salt, and pepper, yes, but they’re also a blank slate. If you’re in search of a way to give them that extra kick of joie de vivre, a dry rub is an excellent way to infuse new flavor in veggies with very minimal effort.

If you’ve stocked up on rub and are looking for even more creative ways to put it to work, here are some genius dishes you can try working the rub into (after you’ve polished off that entire sheet pan of rub-roasted potatoes).

  • Add into a Bloody Mary to pack an extra earthy punch

  • Mix in with mayo before spreading onto sandwich bread or using as a dip
  • Replace your rimming salt with dry rub for savory margarita
  • Add into creamy sides, like beans or potato salad, for instant flavor
  • Add into your mix or brine when pickling vegetables
  • Toss with popcorn
  • Sprinkle over french fries

  • Upgrade your summer crab or shrimp boil – rub will give these dishes a BBQ infused twist
  • Stir into a creamy soup for smoky flavor

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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No Grill? No Problem.

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

No Grill? No Problem.

No grill? No problem. There’s no reason you can’t enjoy the flavor of summer even without a grill (or a grill pan, for that matter). For the nights you’re feeling the grilling FOMO, here are plenty of recipes that will scratch the itch for summer cookout vibes.

 

Oven “Fried” Chicken Drumsticks with Peach Barbecue Sauce.

Cutting down on the fat doesn’t mean cutting out any flavor with this oven “fried” chicken, featuring a savory spice rub and a sweet, tangy peach barbecue sauce. Cooking your chicken at a high temperature in the oven means you won’t need additional oil in order to get super-crispy skin. The rub’s spices add a peppery heat and aid in developing a dark caramel color as the chicken cooks. The sweet peach barbecue makes a great match for the chicken as its sweet tanginess cuts dry rub’s the spice. The use of a fresh peach and peach preserves gives the sauce intense peachy flavor and a substantial thickness once all the ingredients are blended together.

Blackened Grouper Sandwiches with Rémoulade.

Firm white fish like grouper, tilapia, and mahimahi are perfect for crusty sandwiches because they won’t fall apart after cooking under the broiler. “Blackened” usually refers to a generous seasoning of hearty spices like paprika and black pepper and a strong sear so that a light crust is formed. It’s ideal in sandwiches with a crusty bread and kicky rémoulade to compete with. Rémoulade is truly the condiment of your dreams—creamy, sweet, and tangy, it’ll be your go-to for dipping chicken tenders or spreading on sandwiches.

Oven-Baked Baby Back Ribs.

These baby back ribs offer classic BBQ flavor, but are made simple in the oven. Rich and perfectly tangy-sweet, the homemade barbecue sauce used for this recipe is nothing short of divine, but feel free to use your favorite bottle in a pinch. Wrapping the ribs in foil helps to keep them moist throughout the low and slow cook time, while broiling at the end gives them a deliciously crispy crust.

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

How Long to Grill Anything

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

A simple guide to grilling anything.

From chicken to burgers to salmon and veggies, we’ve got you covered for everything you want to serve up this grilling season.

 

Grilling may seem as simple as tossing your favorite meat or veggies over an open flame until it earns some char marks, but there’s much more to it than that. It’s important to give food those all-important grill marks, without losing juiciness or overpowering the flavor of your marinade.

We’ve created this comprehensive guide for exactly how long to grill just about anything, so that you can be a confident grill master this summer season and beyond. Plus, we’re sharing some of our favorite grilling recipes.

Get the recipe! Cilantro and Lime Chicken

CHICKEN

It’s important to grill chicken to its USDA Safe Minimum Internal Temperature of 165 degrees. Grilling times for chicken vary greatly, depending on if you’re grilling it with the bone or not.

Bone-in Breasts, Thighs, and Drumsticks: Grill covered over indirect heat for 40-50 minutes, turning occasionally.

Boneless Breasts: Grill over direct heat for 5-6 minutes per side.

Cutlets: Grill over direct heat for 2-3 minutes per side.

Wings: Grill covered over indirect heat for 25-30 minutes, turning occasionally.

Mustard Bacon Wrapped Pork LoinGet the recipe! Tangy Mustard Bacon Wrapped Pork Loin

PORK

We are a big fan of baby back ribs in the summertime and think they taste best at home on the grill. It’s important to cook pork to at least 145 degrees, unless it’s ground (which needs to be cooked to 160 degrees).

Tenderloin: Grill over direct heat for 6-8 minutes per side, turning occasionally. Then cover and cook over indirect heat for 10-12 minutes.

Chops (¾- to 1-inch thick): Grill for 4-6 minutes per side.

Ribs: Grill over direct heat for 5 minutes. Then cover and grill over indirect heat for 10-12 minutes.

Get the recipe! Perfectly Grilled Steak

BEEF

There are few things better than a juicy steak hot off the grill, and it’s important to maintain its juiciness while cooking it properly. These grilling times are for a medium-rare steak and medium burger, so you may want to let your meat cook a little longer if you prefer a less pink interior. Like pork, steaks also require a minimum internal temperature of 145 degrees.

Steaks (½- to 1-inch thick): Grill over direct heat for 4-6 minutes per side (think flank or skirt steak).

Steaks (1- to 1 ½-inch thick): Grill over direct heat for 4-5 minutes per side. Then cover and cook over indirect heat for 4-10 minutes (think strip steak, ribeyes, or a London Broil).

Burgers (¾- to 1-inch thick): Grill over direct heat for 5-6 minutes.

Bacon wrapped shrimp

Get the recipe! Bacon Wrapped Shrimp

SHELLFISH

Nothing says summer like fresh seafood on the grill, and we can appreciate the quick cooking time of shellfish when entertaining! Shellfish require a minimum internal temperature of 145 degrees.

Shrimp: Grill over direct heat for 1-2 minutes per side.

Scallops: Grill over direct heat for 1-2 minutes per side.

Mesquite Smoked Salmon

Get the recipe! Mesquite Smoked Salmon

FISH

Whether you’re cooking up your own fresh catch of the day or whatever was at your local grocery store, it’s important to keep your cooking time short and sweet. Fish needs to be cooked to a minimum internal temperature of 145 degrees, which usually only takes a few minutes.

Fillets (¾- to 1-inch thick): 3-5 minutes per side.

Steaks (¾- to 1-inch thick): 3-5 minutes per side.

Get the recipe! Spicy BBQ Lamb Chops

LAMB

We love grilling lamb with a refreshing, herby marinade or sauce in the summertime. Lamb also has a minimum internal temperature of 145 degrees.

Chops (½- to 1-inch thick): Grill over direct heat for 3-4 minutes per side.

Chops (1- to 1 ½-inch thick): Grill over direct heat for 4-6 minutes per side.

Ground Lamb: Grill over direct heat for 2-3 minutes per side.

Get the recipe! Grilled Street Corn

VEGGIES

We definitely tend to eat more veggies during grilling season, thanks to the amazing texture and flavor the grill brings to fresh and seasonal veggies.

Onions (½-inch thick rings): Grill over direct heat for 5-6 minutes per side.

Mushrooms: Grill over direct heat for 4-5 minutes per side (think whole button or portobello mushrooms).

Bell Peppers, Squash, Eggplant, and Zucchini (½-inch thick slices): Grill over direct heat for 4-5 minutes per side.

Corn Cob, Husked: Grill over direct heat 6-7 minutes per side.

Corn Cob in Husk: Grill over direct heat 14-15 minutes per side.

Romaine Hearts: Grill over direct heat for 45 seconds to 1 minute per side.

Get the recipe! Spicy Grilled Mango

FRUIT

Grilled fruit adds an extra-special flavor to desserts, kebabs, and meat dishes. We stock up on extra peaches and pineapple at the farmers market to turn them into glorious sweet treats on the grill.

Watermelon: Grill over direct heat for 1-3 minutes per side, depending on the thickness of your slices.

Peaches: Grill over direct heat for 2 minutes per side.

Pineapple Rings: Grill over direct heat for 5-6 minutes per side.

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

How To Sear Meat

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

How to Sear Meat.

What does it mean to sear the meat?

Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms. Searing meat is 100% about building flavor. And oh, what flavorful goodness it is.

When searing, the oil is less of a cooking medium and more of a way to get uniform surface contact between the meat and the pan. This will give you a nice, even caramelization and prevent some spots from burning while other spots are still pale. This translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean.

Can you sear meat in butter?

We would advise you not to use butter, at least not whole butter, to sear your meat. Butter’s smoke point is much too low and it will burn quickly. You can finish a steak by basting it with whole butter but you don’t want to begin with butter. An oil with a higher smoke point and a neutral flavor is what you want.

What is the best oil to sear?

For high-temperature searing, it’s best to use a refined oil with a higher smoke point. Let your favorite fruity EVOO sit this round out; it’s canola’s time to shine. Safflower, peanut, grapeseed and avocado oils are also good options.

Do you sear meat before or after cooking?

TheseSearing meat doesn’t create an impermeable barrier that prevents the release of natural juices when cooking or slicing a steak or other cut of meat– that’s a myth. But that doesn’t mean you should abandon searing altogether. You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing to build that sublime flavor

The reverse sear only works with a thick steak — an inch and a half at least..

Regular Searing How-To?

• TAKE THE CHILL OFF

Pull the meat from the fridge and set it out at room temperature for a short while before searing it. This lets the meat relax, allowing the meat’s natural moisture to reabsorb into the muscle, rather than staying trapped between the meat’s fibers.

• MAKE SURE YOUR PAN IS HOT

High temperatures are needed to get a truly caramelized, deep-brown sear on the surface of the meat. Use a stainless steel or a cast iron skillet for this kind of cooking; avoid nonstick skillets. Add a few teaspoons of vegetable oil, using a brush to spread the oil out and set the pan set over high heat. Pat the meat dry as the pan heats — this helps keep it from steaming instead of searing. Don’t salt the food before cooking. Salting can draw moisture and juices out of the meat. However, you can add other seasonings before cooking. When the oil starts to shimmer and smoke just slightly, you’re ready to add the meat. It should sizzle loudly. Sear for 3-4 minutes on each side, until browned on the outside and medium rare on the inside.

• DON’T CROWD THE PAN

If you’re cooking one large piece of meat, make sure to use a pan large enough to hold it. If you’re cooking smaller pieces of meat, like for a stew, leave a few inches of space between the pieces of meat. This also ensures even cooking and prevents crowded meat from steaming instead of searing.

RESIST FUSSING WITH IT

Once you’ve put the meat in the pan, let it be. I know how tempting it is to take a peak under the meat or move things around like we do for a sauté, but try to resist! Meat needs a few minutes of uninterrupted contact to properly sear — it will actually stick to the bottom of the pan at first and then release naturally when seared. After a few minutes, shake the pan. If the meat releases from the pan, it’s ready to be flipped to another side.

OTHER TIPS

Use tongs or a spatula instead of a fork to turn the food so you don’t lose juices. Once the food is seared, continue cooking it according to your recipe. After searing, fish or scallops may require just a few more minutes of cooking at a lower temperature before done.

Don’t forget the sides and ends. Sear all sides of the meat. Use tongs to hold it up, if necessary. Round roasts tend to roll over rather than stay put. Try to lean the meat against the edge of the pan to support it while you brown each part.

Don’t waste the crusty bits. Seared meats leave flavorful pan drippings known as fond, which can later be used to make a pan sauce by “deglazing” the pan with a small amount of liquid.

Reverse Searing How-To?

The theory with reverse searing is you get a much more evenly cooked steak with more of the steak being the right temperature as opposed to regular searing where there is a larger band of well done meat surrounding the proper temperature meat.

Directions: Cook it on a rack at very low temperature until an instant read thermometer gives you the degree of doneness you’re after. Take it out and let it sit for 5-10 minutes. Next, in a hot (and we mean HOT) skillet, sear the meat for one minute on each side. You should be left with a piece of meat that has that has a tasty coating with a tender inside.

This simple technique gives your recipes rich, delicious savory flavor and a restaurant-quality look. It’s a simple step that transforms everyday recipes into something sublime.

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

Tips For Healthy Grilling

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Tips For Healthy Grilling

Planning to fire up the grill this summer? Everyone’s favorite summertime cooking technique sometimes suffers from using too much fat and sodium in recipes. Here’s how to grill food that’s flavorful and healthy.

 

Cook more vegetable and fruits.

They provide essential vitamins, fiber and antioxidants.
Practically any vegetable can be grilled. Cook directly on the grates, or use skewers or a grill basket to prevent small pieces from falling through. Grilling makes veggies tender and adds smoky flavor.

Grilling fruit caramelizes its sugars, sweetening the flavor. Nectarines, papaya, peaches, pineapple, and plums work well. Slice the fruit to a thickness of half an inch. Then brush on a little olive oil and sprinkle it with cinnamon, red chili flakes, or nutmeg.

Go easy on the beef.

Red meat increases your risk of many diseases, so it’s smart to limit how much you eat. For example, a 2017 study published in BMJ found that a high intake of red meat increased the risk of dying from nine causes—including cancer, heart disease, liver disease, and stroke—by 26 percent. But white meat, such as chicken, was linked to a reduced risk. Opt for lean cuts of beef, and use meat as an accent instead of the main dish. For example, put sliced steak over a salad.

Use meat alternatives like tofu or tempeh.

Tofu is high in calcium and grilling adds a golden crust.

Schultz's Sauces
Choose a marinade that’s low sodium and LOW SUGAR.

Schultz’s Gourmet Cooking & BBQ Sauces are great low sodium and low sugar options. Lowering your sugar and salt intake promotes:
– Good heart health
– Lowered Blood Pressure
– Weight Loss

Cook more fish.

It’s a good source of Omega 3s, which help promote good cardiovascular health. Start with shrimp. Try marinating medium-sized, shell-on shrimp in olive oil, garlic, and fresh herbs, then grilling for about 3 minutes on each side. The shell helps keep the meat moist. Salmon is also easy to grill and is one of the top sources of heart-healthy omega-3s.

Looking for some recipe inspiration? Check out our recommendations below:

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

When Should You Use the Lid on Your Grill?

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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.

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

Dos and Don’ts of Grilling Fruit

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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

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

4 Common Burger Mistakes

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

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

By | Blog, Grilling Tips | No Comments

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:

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

Our Go-To Breakfast Recipes

By | Blog, Seasoning & Rub | No Comments

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
BOULDER CO, 80301

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301