Category

Grilling / BBQ

Grilled Blackened Shrimp Tacos

By | Cooking Sauces, Entree, Green Chili Lime Cooking Sauce, Grilling / BBQ, Recipe, Seasoning & Rub, Spicy Original Cooking Sauce | No Comments

Grilled Blackened Shrimp Tacos

Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick.

PREP — 10 Minutes    COOK — 4 Minutes   

TOTAL — 20 Minutes   SERVINGS —4

ingredients

• 1 Ripe Avocado

• 1 tablespoon lime juice

• 1 small clove garlic, grated

• 1/4 teaspoon salt

• 1 pound large raw shrimp (16-20 count), peeled and deveined

• 2 tablespoons Schultz’s Spicy Original Cooking Sauce

• 2 tablespoons Schultz’s Seasoning & Rub

• 8 corn tortillas, warmed

• 2 cups iceberg lettuce, chopped

• 1/2 cup fresh cilantro leaves

• 1/2 cup prepared pico de gallo

Schultz’s Green Chili Lime Cooking Sauce (to taste)

• 1/2 cup prepared pico de gallo

directions

1. Preheat grill to medium-high.

2. Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine

3.  Pat shrimp dry. Toss the shrimp with Schultz’s Sauce & Seasoning in a medium bowl. Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.

4. Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.

5.  Drizzle with Schultz’s Green Chili Lime Sauce. 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.

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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:

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Oven Fried Chicken with Peach BBQ Sauce

By | Cooking Sauces, Grilling / BBQ, Recipe, Seasoning & Rub, Spicy Original Cooking Sauce, Sweet Hickory BBQ Sauce | No Comments

Oven Fried Chicken with Peach BBQ Sauce

Oven fried chicken drumsticks with sweet peach barbecue sauce.

PREP — 15 Minutes    COOK — 45 Minutes   

TOTAL — 1 Hour  SERVINGS — 4

ingredients

Chicken Drumsticks

• 2 pounds chicken drumsticks (about 8)

• 1 teaspoons kosher salt

• 4 teaspoons Schultz’s Seasoning & Rub

Peach Barbecue Sauce

• 1 1/4 cup Schultz’s Sweet Hickory BBQ Sauce

• 1 tablespoon Schultz’s Spicy Original hot sauce

• 1/2 cup peach preserves

• 1 large fresh peach, pit removed, chopped

• 2 garlic cloves, chopped

directions

1. Preheat oven to 400°. (If using an air fryer, preheat is not necessary).

2. Pat chicken dry using paper towels. Mix together salt and Schultz’s Rub; season chicken evenly with spice rub. Line a rimmed baking sheet with parchment paper; place a baking rack on top of the parchment paper. Arrange the drumsticks on the baking rack. Bake at 400° for 35 minutes. If using an air fryer, layer the chicken in a “frying basket” and use preset for frying at 30 minutes. (You may have to make 2 batches).

3. To make the sauce, heat oil in a medium saucepan over medium-low heat. Add garlic to pan; cook for 2 minutes, stirring occasionally. Add Schultz’s Sweet Hickory BBQ sauce, Schultz’s Spicy Original, peaches and preserves to pan. Simmer over low heat for 8 minutes, stirring occasionally. Transfer mixture to a blender and blend until smooth.

4. Brush sauce over chicken immediately after removing it from the oven or air fryer. Serve immediately.

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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2100 CENTRAL AVE. SUITE 201
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Blackened Grouper Sandwiches with Remoulade

By | Chipotle Cooking Sauce, Cooking Sauces, Grilling / BBQ, Recipe, Seasoning & Rub | No Comments

Blackened Grouper Sandwiches with Remoulade

Blackened grouper sandwiches paired with a creamy rémoulade.

PREP — 10 Minutes    COOK — 8 Minutes   

TOTAL — 20 Minutes  SERVINGS — 4

ingredients

• 2 teaspoon Schultz’s Gourmet Seasoning & Rub

• 4 (6-oz.) grouper fillets

• 2 tablespoons canola oil

• 1/4 cup canola mayonnaise

• 1 1/2 tablespoons sweet pickle relish

• 1 tablespoon Schultz’s Gourmet Chipotle Cooking Sauce

• 1 tablespoon grainy mustard

• 1 tablespoon unsalted ketchup

• 4 (2-oz.) whole-wheat hoagie rolls, split

• 4 romaine lettuce leaves

• 8 plum tomato slices

directions

1. Preheat broiler to high with oven rack 8 inches from the heat.

2. Rub Schultz’s Gourmet Seasoning evenly over fillets.

3. Heat oil in a large nonstick skillet over medium-high. Add fillets to pan; cook 3 to 4 minutes on each side.

4. Combine mayonnaise, relish, Schultz’s Gourmet Chipotle Cooking Sauce, mustard and ketchup in a bowl. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Spread mayonnaise mixture over cut sides of rolls. Top bottom halves of rolls with lettuce, tomato, fillets, and top halves of rolls.

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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2100 CENTRAL AVE. SUITE 201
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Oven Baked Baby Back Ribs

By | Cooking Sauces, Entree, Grilling / BBQ, Recipe, Spicy Mesquite BBQ Sauce, Tangy Mustard BBQ Sauce | No Comments

Oven Baked Baby Back Ribs

Sweet and tangy oven-baked baby back ribs.

PREP — 30 Minutes    COOK — 3 to 3 1/2 Hours   

TOTAL — 4 Hours   SERVINGS — 8

ingredients

1/4 cup lightly packed light brown sugar

• 3 tablespoons chili powder

• 2 tablespoons kosher salt

• 1 tablespoon paprika

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 tablespoon dry mustard

• 1 tablespoon black pepper

• 2 (2 1/2 to 3-lb.) slabs bone-in baby back pork ribs

• 1/2 cup Schultz’s Tangy Mustard BBQ Sauce, divided

• 1 bottle Schultz’s Spicy Mesquite BBQ Sauce

directions

1. Preheat oven to 275°F, and place oven rack in middle of oven. Combine brown sugar, chili powder, salt, paprika, onion powder, garlic powder, dry mustard, and black pepper in a medium bowl; set aside.

2. Prepare the Ribs: Remove the thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush each side of both slabs evenly with Schultz’s Tangy Mustard BBQ sauce; sprinkle liberally with spice mixture, patting gently to adhere. Wrap each slab individually in aluminum foil (or chill uncovered up to 12 hours).

3.  Place wrapped ribs on a wire rack set on a sheet tray lined with aluminum foil. Bake in preheated oven until tender, 2 to 2 1/2 hours. (Check for doneness by removing ribs from oven, unwrapping foil, and picking up 1 end with tongs. The ribs are ready when they bend and meat on top is tender and easily pulls apart.

4.  Unwrap ribs; discard foil and drippings. Place directly on wire rack, and spread 1/2 cup of the Schultz’s Spicy Mesquite BBQ Sauce on top of each slab. Return to oven, and cook at 275°F for 30 minutes.

5.  Remove from the oven and let cool for a few minutes before serving. 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:

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2100 CENTRAL AVE. SUITE 201
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Mexican Cucumber Snack

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

Mexican Cucumber Snack

Totally refreshing, healthy and far from bland.

PREP — 2 Minutes    COOK — 0 Minutes   

TOTAL — 2 Minutes  SERVINGS — 1+

ingredients

• Cucumbers

• Limes

• Schultz’s Seasoning & Rub

• Schultz’s Cooking Sauce, optional

directions

1.  Peel the cucumber, leaving stripes of skin on the outside. Slice into 1/2″ rounds. Arrange the cucumbers on a plate, squeeze fresh lime juice over the top.

2.  Sprinkle Schultz’s Seasoning & Rub on top and enjoy!

3.  If you like an extra dose of flavor or heat, try dipping these into any of Schultz’s Cooking Sauces for an extra kick.

REAL FOOD INGREDIENTS

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

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

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Grilled Pork Chops with Chile & Pineapple

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

Grilled Pork Chops with Chile & Pineapple

Tender grilled pork chops and pineapple with a kick of green chile.

PREP — 15 Minutes    COOK — 15 Minutes   

TOTAL — 30 Minutes  SERVINGS — 4

ingredients

• 1/3 cup chopped fresh cilantro, plus more for garnish

• 1/2 cup pineapple juice

• 1 tablespoon honey

• 2 oz fire roasted hatch green chilies

• 2 tablespoons Schultz’s Green Chili Lime Sauce

• 1 pound boneless thin-cut pork chops, trimmed

• 3/4 teaspoon salt

• 1/4 teaspoon ground pepper

• 1 medium pineapple, peeled, cored and cut into 1/2-inch-thick rings

• 1 large red onion, cut into 1/2-inch-thick rings

• 1 tablespoon extra-virgin olive oil

• Lime wedges for serving

directions

1.  Preheat grill to medium-high or heat a grill pan over medium-high heat.

2.  Combine cilantro, pineapple juice, green chilies, honey, Schultz’s Green Chili Lime sauce in a blender; puree until smooth. Reserve 1/4 cup for serving. Transfer the remaining mixture to a medium bowl and add pork chops. Turn to coat and let marinate for 5 minutes.

3.  Brush pineapple and onion slices with oil. Remove the pork from the marinade and sprinkle with salt and pepper. Grill, flipping once, until an instant-read thermometer inserted in the thickest part of a chop registers 145 degrees F, 3 to 5 minutes per side. Grill the pineapple and onions, flipping once, until lightly charred, 4 to 5 minutes per side.

4.  Dice up the grilled onions and cut pineapple into bite-sized chunks. Serve the pork, pineapple and onions drizzled with the reserved sauce. Serve with more cilantro and lime wedges, if desired.

REAL FOOD INGREDIENTS

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

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

GET OUR NEWSLETTER:

Delicious Deals, Distribution Updates & More

2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301

        720.204.3042

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Grilled Lamb Kebabs

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

Grilled Tandoori Lamb Kebabs

Tender grilled lamb kebabs marinated with creamy tandoori sauce.

PREP — 20 Minutes    COOK — 15 Minutes   

TOTAL — 35 Minutes (+4 hrs to marinate)  SERVINGS — 10

ingredients

• 1 cup plain yogurt

• 1/2 cup lemon juice

• 1/4 cup finely minced onion

• 2 cloves crushed garlic

• 1 tbsp freshly grated ginger

• 2 tsp garam masala

• 2 tbsp Schultz’s Gourmet Seasoning

• 2 pounds boneless lamb shoulder, cut into 2 inch pieces

• 1 tsp kosher salt

• 1 tbsp vegetable oil

• chopped cilantro (optional)

• fresh lemon wedges (optional)

• 1 medium red onion, sliced (optional)

directions

1.  In a large mixing bowl whisk together yogurt, lemon juice, onion, garlic, ginger, garam masala, and Schultz’s Gourmet Seasoning.

2.  Toss the lamb into into your marinade; mix until all the lamb pieces are coated evenly. Cover the mixture with plastic wrap and refrigerate for at least 4 hours, or overnight if you have time.

3.  Remove the bowl from the fridge. Skewer the lamb pieces so that they barely touch. Remove the excess marinade with a paper towel. Brush each lamb piece with vegetable oil and then sprinkle with salt.

4.  Preheat your grill to medium heat and lightly oil the grates.

5.  Add your skewers to the grill and cook for about 5 to 7 minutes on each side.

6.  Remove the skewers from the grill. Garnish with red onions, lemon wedges, and chopped cilantro as desired. 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

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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

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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.

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Delicious Deals, Distribution Updates & More

 2100 CENTRAL AVE. SUITE 201
BOULDER CO, 80301