Stubb Bar-B-Q Sauce Grilling Tips + Giveaway

Now that the warmer weather is upon us, it’s prime time to get out and barbecue. Rocky Stubblefield, Stubb’s Legendary Bar-B-Q brand ambassador and grandson of founder C.B. “Stubb” Stubblefield, offers a few tips and recipes he’s picked up over the years to make you the grilling hero of any barbecue, family gathering or even weeknight dinner. Stubb’s is the maker of authentic, premium, BBQ sauces, rubs and marinades and was founded by C.B. “Stubb” Stubblefield in 1968.

Stubb didn’t just make barbecue, he made friends, serving up his slow-smoked brisket, cole slaw and beans, all with his wide, trademark smile at his restaurant in Lubbock, Texas. It was during this time that Stubb first began bottling his now famous sauces at the request of his friends
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Rocky’s Grilling Tips

Today, Stubb’s heritage lives on in his legendary sauces, marinades and rubs, continuing to make people feel good all over the world.

• Use indirect cooking for larger meats (indirect is cooking away from the fire), and direct cooking for smaller meats (direct is cooking over the fire).
• When marinating, beef chicken and pork can be marinated up to two days in a refrigerator. You should only marinate seafood for a few hours.
• When using charcoal, allow coals to ash over before adding meat to the grill.
• When cooking burgers, make a thumbprint in the middle of the patty before putting it on the grill. This will help the patty come out nice and flat (not puffy in the middle) and the meat will be cooked evenly throughout.

 

Stubb’s Toasted Pecan Burger

 

• Soak vegetables in cold water before grilling – it keeps them from burning or drying out too fast.
• For a juicier steak, let your meat rest for at least 10 minutes after it is done to allow the juices that were forced into the center of the meat when cooking to distribute throughout the steak.

Grilled Ribeye Steak, Stubb-Style

• Don’t cook ribs ‘til they are falling off the bone – ribs should be grilled until they begin to pull away from the bone, but you should be able to bite into and leave a bite mark as you eat it off the bone. Overcooked ribs become dried out and less flavorful – even a little bit mushy.

Sweet Baby Back Ribs

• Clean grill after every use. You can use a ball of foil or an onion – just cut the onion in half, and while the grill is heating up, rubs the onion across it. The juices from the onion clean the grill and get it ready for use.

Now for the fun part! Head below for your chance to enter the giveaway below to win a personalized grilling set, Stubb’s branded spatula Stubb’s heavy duty, hand-carved cedar wood cutting board, Stubb’s hat, bag, T-shirt and $30 in Stubb’s coupons this fantastic set is worth $150! Perfect for making your Fourth of July celebration Legendary!! Giveaway is open to US Resident only and ends on 6/26 at 11:59pm EST.
  

Entry-Form

Disclosure:All opinions are 100% mine. This giveaway is in no way associated with, sponsored, administered, or endorsed by Facebook, Twitter, Google, Pinterest or any other social media network.. Open US only must be 18+. Confirmed Winner(s) will be contacted by email and have 48 hours to respond before a new winner will be drawn. No purchase necessary. Void where prohibited by law. The sponsor will be responsible for product fulfillment to winner(s) of the giveaway. The disclosure is done in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the use of Endorsements and Testimonials in Advertising. For questions or to see your product featured in an Event you can contact Elia At Conservamom

The Kerr Family Food Solution

Recently there have been some big changes in meal times at the Kerr house. It took me a while to figure out because the difference isn't really what our family eats, it's more how much. Lunch time was the big clue. All of a sudden I was running out of bread every week. Then I realized, it's because B and C decided they needed a whole sandwich to fill them up every day instead of the half sandwich they had been eating. And it's not just at lunch the kids are eating more. The boys now require two bowls of cereal for breakfast and seconds many nights at supper. Add the fact that Baby F is now almost completely on solids now and you realize why my food budget just about doubled in August.
Thankfully, E and I were prepared for this jump in our food budget (and know that this is only the beginning with three boys). There are lots of different things that we do to help our tight budget and keep the kids eating healthy food happily and we were asked to share as part of the Mom It Forward Blogger Network during the Cans Get You Cooking Campaign.
The biggest thing we do to keep our food spending under control is that I cook dinner every night. Yes, sometimes that does get old at times but E is really good at covering 1-2 nights a week so I do get a break.
The next awesome thing we try to do is buy what is in season. Yes, this includes the fresh fruits and veggies but did you know that other goods, including cans, have a best time to buy? Your low buying price, the best sale price, is most likely different then mine (unless you're my neighbor) but pay attention and it's not hard to figure out when something is a really good deal and you should buy.

The best part about finding canned goods' season is that when you stock up you can stock up enough to last you a full year, or until that product should go on sale for a good price again. Canned goods are very practical this way because you can keep them almost anywhere. I'm lucky to have a small space dedicated to my canned goods, it's my under the stairs room, and although I wish it was bigger it does do a good job. If you don't have a space dedicated to canned food you can still keep your supply available. In our old house I would keep my cans under the bed, on the top shelves in the closets (you know the ones I can't reach so I never put anything there), and on a bookshelf that wasn't needed for books and that worked well too.
I think the hardest part for most people is not finding a good price or find a place to store the cans tho, it's learning how to use them. I often hear people say that canned things just aren't as good as fresh that simply isn't true. Nutritionally, canned goods are largely comparable to their fresh counterparts but they often do have a different texture or flavor which is what throws people off. What I have learned is that I have a whole separate set of recipes for my canned goods then I do for my fresh foods. This means that although my family does enjoy fresh food, if I don't make it to the grocery store, we're going to be ok because I can feed my family for about six months on my food room supply (with the exception of milk that is).
So how do I do it?

1. Stock up on canned goods when they are on sale.
2. Store your cans until you need them.
3. Learn to make recipes using only foods from your food room.
4. Save time and money while feeding your family healthy food!


Here's a recipe to get you started!

Thanksgiving Casserole

from the Kitchen of A Kerr

feeds 6-8

4 cans Chicken

2 cans Cream of Chicken Soup

2 Boxes Stuffing Mix (with ingredients to make)

Instructions: Drain the chicken and place in skillet. Add Cream of Chicken Soup and heat on medium stirring occasionally until warm. Meanwhile make stuffing mix according to microwave directions. Spread finished stuffing over chicken mixture. Cover and heat on low for 5-10 minutes. Serve and Enjoy!

Note: best served with canned cranberry sauce and/or canned corn.

To learn more about healthy eating with canned foods check out the Cans get You Cooking Campaign on Facebook, Pinterest, or YouTube today!

Date Night: Dinner

So I know this week is going to be crazy. E has a huge report due on Tuesday so this week's date night is going to be simple and sweet. Here's one of our favorite meals. I love that I can put it in the Crockpot and we can eat when we're ready, probably once the kids are in bed. 

A. 

"COMPLETE MEAL" POT ROAST (CROCKPOT)

3 to 4 lb. beef roast (any cut), raw

3 thinly sliced potatoes

1 sm. chopped onion

2 thinly sliced carrots

1 stalk thinly sliced celery

1 can Campbells French Onion soup, undiluted

Salt and pepper

Layer vegetables in bottom of crock pot (Be sure they are all sliced thinly). Place roast on top of vegetables. Season with salt and pepper. Pour can of soup over all. Cook on low 8 to 10 hours.