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Grilling Tips

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:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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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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Perfectly Grilled Steak

By | Entree, Grilling Tips, Recipe | No Comments

The Perfectly Grilled Steak

A Recipe For Perfect Steaks

PREP — 20 Minutes    COOK — 8-15 Minutes   

TOTAL — ~30 Minutes  SERVINGS — 4

ingredients

• 4 (1 1/4-to-1 1/2-inch-thick) boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed.

• 2 tablespoons extra-virgin olive oil.

• Kosher salt and freshly ground pepper.

directions

1.  About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

2.  Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

3.  Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

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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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

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

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Schultz's Smoked Chicken

Whole Smoked Chicken

By | Entree, Grilling / BBQ, Grilling Tips, Occasion, Recipe, Seasoning & Rub | No Comments

WHOLE SMOKED CHICKEN

You’ll be back for seconds, maybe even thirds!

PREP — 1 Hour    COOK — 20 Minutes Per Pound    

TOTAL — 1.5-2.5 Hours  SERVINGS — Six

ingredients

• 1 Fresh Whole Chicken

• 4-8 tbsp. of Schultz’s Gourmet Premium Seasoning & Rub

directions

1.  Soak mesquite wood chips for 30-45 minutes prior to lighting grill.  

2.  Coat chicken with ample amount of Schultz’s Gourmet Premium Seasoning & Rub (make sure rub gets under chicken skin). Check that all sides of the chicken are thoroughly covered.

3.  Use your smoker or follow these directions for your Weber Grill: In the grill, make two small piles of briquettes on opposite side of the grill. Once charcoals have thin layer white ash on them, add your wood chips.

4.  After the wood is smoking, place chicken in between charcoal piles on cooking grate.

5. Cook until center reaches 165°F.

6. Enjoy!

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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7 Grilling Tips from the Schultz Brothers

By | Blog, Grilling Tips, Occasion | No Comments

We’ve got 7 tips from the Grill-Masters themselves… Mark, Matt, and Mike.  They’ve had tons of experience behind the Weber and have some hot tips that they’ve gathered throughout the years.  So fire it up and get ready to grill like a pro.

1. Don’t Burn Your BBQ Sauce! Remember, BBQ sauces have sugar…and sugar burns. Wait to brush the BBQ sauce onto your meat until the last few minutes of cooking and close the grill lid to allow sugars to caramelize.

2. “Don’t be afraid to use cast-iron- especially for staging. Cast-iron gets hot and stays hot and can make your life easier when you’re running out of room on the grill.”- Matt Schultz

3. Clean your grill while it’s hot- it’ll be much easier to get it clean than it will be when it cools down. If you don’t have a brush you can use a piece of aluminum foil as a brush-hack. Pro-tip: wipe EVOO on the grate after it’s clean to season for your next cookout!

4. Check the internal temperature to see if it’s done. Use an instant-read thermometer like this one: Or try this finger test to determine how your meat is cooked.

5. Let the meat rest after grilling and before eating to let the juices distribute evenly. A good rule of thumb is 5 minutes per pound. Even while it’s resting, the internal temp is still high and it’s still cooking.

6. Flip-happy? Resist the temptation to flip small cuts of meat repeatedly because you will lose a lot of the moisture that makes it juicy and delicious. Pay attention to the temperature of the grill and how long each side has been cooking.

7. “Get prepared for Grilling Season early. Sharpen your knifes, clean out the grill and try something new! Change it up. Instead of T-bone steaks, try tri-tip steaks. Instead of pork chops, try pork shoulder. Get out from the kitchen and get back behind the grill-make some recipes you’ve been waiting to try. Get as much grilling done now BEFORE grilling season starts, so by the time you’re hosting a BBQ or backyard party, not only will your knifes be sharpened, but so will your grilling technique.” – Matt Schultz

Hey fellow grill-masters, tell us your favorite tips and tricks in the comments!