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Thursday, May 16, 2019
Friday Food Finds: New Pop-Tarts, Hi-Chew Watermelon, Sour Punch Grape Straws, and More!
Apologies in advance to those who monitor their blood sugar levels on a regular basis. This may not be the best week of Friday Food Finds for you. In fact, this is probably our most sugar coma-inducing week to date. From Pop-Tarts to Hi-Chews, Sour Punch Straws to chocolate-covered crackers, we left our Taylor Strecker Show Chub Chub Chowdown segment in a state of diabetic shock. But alas, there were some true stars in this bunch that are worth the indulgence. Check out our recommendations below!
Jack Link’s Beef Smoked Sausages
It’s obvious that Jack Link’s is coming hard for Duke’s in the shorty sausage market. And while we will always stand behind Duke’s Hot & Spicy pork variety as one of the all-time best snacks, these beef ones are definitely worth trying. They’re flavorful, full of protein, and an excellent way to satisfy any random meat craving.
Health Warrior Bars (Strawberry Shortcake)
What a pleasant early morning surprise! The chia seed crunch on these is fantastic and while you may look at the small bar and think “how will this fill me up?,” keep in mind that chia seeds expand during the digestion process and can make you full. At only three grams of sugar per serving, these are also a much healthier alternative to similar bars on the market.
Pop-Tarts (Confetti and Frosted Chocolate Cupcakes)
Confetti: yaaaaaaasssss! Chocolate: meh. We love when brands resurrect products from the vault, but would argue that confetti was the only worthwhile investment. It’s hard to mess up a Pop-Tart, though, especially when this new frosting is almost marshmallow Fluff-like in texture.
Lundberg Family Farms Thin Stackers (Spicy Mocha)
It was hit or miss with these. While we appreciate this healthy(ish) chocolate-covered rice cracker dessert and its creative take on a trendy flavor (spicy chocolate), the coffee was a bit overpowering. That being said, these are a much better alternative to candy bars, cookies, or chocolate-covered anything else. In fact, we highly recommend them for anyone transitioning into a more restrictive diet. They’ll absolutely please that pesky sweet tooth.
Hi-Chew (Watermelon)
Whomp, whomp. This may be the first Hi-Chew we’ve tasted that has totally missed the mark. Watermelon-flavored anything runs the risk of tasting too artificial and, unfortunately, these fall into that category. The good news is that it’s part of a Sweet and Sour mix that features two certifiably delicious flavors: grapefruit and lemon. Otherwise, we’re going to have to pass on these.
Sour Punch Straws (Grape)
Grape is, perhaps, one of the most polarizing candy flavors of all time. You either love it or you hate it. If you’re part of the former, these will be amazing. They’re the perfect ratio of sour and sweet with a palatable, soft texture. If you’re part of the latter, you’ll spit it out like a toddler with Dimetapp. I personally think these are great, but to each his own.
Jim Beam Barbecue Sauce (Southern Tang)
Not too shabby! In such a crowded sauce market, this Bourbon-laden condiment stands out for all the right reasons. It’s got a great sweet and tangy balance with an added level of heat. Plus, it’s versatile: Put it on meat, a sweet potato, chicken finger, or french fry. More alcohol-based products, please. Summer is essentially here, after all.
from Food News – Chowhound http://bit.ly/2YzxLek
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Size Matters, Grass-Fed Doesn’t & Other BBQ Secrets from a Famed Pitmaster
Aaron Franklin is an ascended master of BBQ, and he’s sharing his best BBQ tips, tricks, and secrets with the world. Having earned a 2015 James Beard Award, and high praise from critics, Franklin popularized a slow smoking process that has mouths watering and lines forming outside his famous Franklin Barbecue (Austin) all year round.
Few are better suited to teach a crash course on BBQ, and lucky for anyone interested in learning the trade themselves, Franklin has teamed up with Masterclass for an exclusive 14-lesson series on Texas Style BBQ that launches today. In it, Franklin shares his secrets for succulent BBQ brisket, pork butt, and ribs. Students of the BBQ Masterclass will learn how to choose and prep the best barbecue meats, nail the optimal cooking times and temps, and handle an offset smoker like a pro.
There’s no substitute for watching someone like Franklin walk and talk you through the steps of an involved recipe, like smoked brisket or pork butt, so definitely head to Masterclass for Franklin’s newly released BBQ series. But if you’re short on time, the pitmaster himself shared a few exclusive tips and tricks to get us started as we roll hog first into BBQ season.
Have a Plan
Don’t be afraid to make mistakes, but also document your mistakes. You really only learn how to make good barbecue by making bad barbecue.
Fire and Smoke
Building and managing fire is key to barbecue mastery—the goal is to have the best quality smoke you can: not sooty—blue coloring is good.
Franklin Barbecue: A Meat-Smoking Manifesto, 19.50 on Amazon
Go deeper with Franklin's New York Times best-selling book!
Brisket & Beef Selection
If you can, go to a butcher who will know some lineage on the cow and when possible, it’s always better to go all-natural when choosing beef. You hear a lot about grass-fed vs corn-fed beef: Corn-fed is fine but always cook fresh over frozen, if you can.
Size matters in choosing a brisket: The thicker they are, the better they are and want your brisket a little floppy to start. This means it has a good meat to fat ratio. If you pick up a brisket and it’s hard as a rock with no give, it is likely to feel that way after it’s cooked too.
You get what you pay for but consider practice on cheaper meats for your first couple of tries.
Read More: The Best Meat Delivery & Subscription Services of 2019
Smoking Brisket Tips
Trim the brisket so that there are rounded edges, no pieces sticking out that may dry too quickly. You want the meat to be aerodynamic so that the smoke can flow over it.
Before putting meat in the cooker, let it sit out for 30 to 45 minutes to warm to room temperature. If the meat is ice cold when put on the cooker, the edges will dry out and it will cook unevenly. During this time, the salt (from the rub) will also help pull out some of the moisture.
When placing the brisket into the cooker, face the fatty end toward the fire. This protects the leaner portion of the meat.
Weber Smokey Mountain Charcoal Smoker, $199.99 on Amazon
First things first, you'll need a good smoker!
Read More: The Best Store-Bought Rubs for Steak, Chicken & Pork
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Creamy Basil Artichoke Mac and Cheese
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from Simply Recipes http://bit.ly/2w3nJ93
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