Monday, October 25, 2010
Tuesday, October 5, 2010
Thursday, September 2, 2010
Here are some great GRILLING TIPS i found from Kingsford!!
Keep food from sticking by rubbing grill with vegetable oil or non-stick cooking spray.
Leave space around each food item on the grill to allow for even cooking and smoke penetration.
Turn meat just once on the grill. For steaks, turn them when the juices start to bubble on the uncooked side (the clearer the juice, the more well done the meat).
Apply sauces containing honey, brown sugar or molasses during the last 10 minutes to prevent the sauce from burning.
Keep a spray bottle filled with water handy so you can spritz flare-ups, which can blacken your food.
Place cooked foods on a clean plate—not one that has previously held raw meat, fish or poultry. Bacteria from raw food can contaminate the cooked food and cause food poisoning.
Brush the grilling surface (once it’s cooled) with a wired brush to remove any stuck on food.
Leave space around each food item on the grill to allow for even cooking and smoke penetration.
Turn meat just once on the grill. For steaks, turn them when the juices start to bubble on the uncooked side (the clearer the juice, the more well done the meat).
Apply sauces containing honey, brown sugar or molasses during the last 10 minutes to prevent the sauce from burning.
Keep a spray bottle filled with water handy so you can spritz flare-ups, which can blacken your food.
Place cooked foods on a clean plate—not one that has previously held raw meat, fish or poultry. Bacteria from raw food can contaminate the cooked food and cause food poisoning.
Brush the grilling surface (once it’s cooled) with a wired brush to remove any stuck on food.
Thursday, August 26, 2010
Tuesday, August 24, 2010
Wednesday, August 18, 2010
VISIT US at THe Hudson Valley Ribfest!!!
Sunday, August 15, 2010
Wednesday, August 11, 2010
Check out what the EDITOR of Smoke Signal said about our ALL NATURAL BBQ SAUCE!
"As the owner of the Home of BBQ website and the editor of Smoke Signals magazine, I have tasted, reviewed and critiqued almost two hundred different BBQ sauces."
"The overwhelming majority of sauces are distinctly underwhelming. The overuse of corn syrup and the refusal to veer from a sweeter version of a traditional Kansas City style sauce has led to a market that is saturated by mediocrity. There are very few sauces that I would consider using at a contest if I wasn't making my own. "
"I would feel comfortable using The Moose is Loose BBQ Sauce under any circumstance. Whether it's at a competition or in my backyard, the clean and distinct flavors of the sauce are going to enhance the flavor of the meat without overwhelming it. The all natural ingredients ensure that the sauce lacks that treacly feeling and artificial taste that is so common today."
"I was lucky enough to get my hands on a bottle at a grilling competition in New York City. Apart from my continuing patronage of their product, I'm not associated with their company in any way. My only interest is in doing what I can to help get the word out about a great product."
"The Moose is Loose is clearly superior to most sauces on the market. The sauce comes with my full recommendation."
If you have any questions, feel free to contact me at your leisure.
Eric Devlin
Editor
Smoke Signals
"The overwhelming majority of sauces are distinctly underwhelming. The overuse of corn syrup and the refusal to veer from a sweeter version of a traditional Kansas City style sauce has led to a market that is saturated by mediocrity. There are very few sauces that I would consider using at a contest if I wasn't making my own. "
"I would feel comfortable using The Moose is Loose BBQ Sauce under any circumstance. Whether it's at a competition or in my backyard, the clean and distinct flavors of the sauce are going to enhance the flavor of the meat without overwhelming it. The all natural ingredients ensure that the sauce lacks that treacly feeling and artificial taste that is so common today."
"I was lucky enough to get my hands on a bottle at a grilling competition in New York City. Apart from my continuing patronage of their product, I'm not associated with their company in any way. My only interest is in doing what I can to help get the word out about a great product."
"The Moose is Loose is clearly superior to most sauces on the market. The sauce comes with my full recommendation."
If you have any questions, feel free to contact me at your leisure.
Eric Devlin
Editor
Smoke Signals
Sunday, August 1, 2010
DId you know that our BBQ sauce is VEGETARIAN??
A great addition to any BBQ is some tasty grilled vegetables!
If you are a vegetarian, try our BBQ rub, on top of kabobs, or zucchini...
Or marinate some portobello mushrooms for 30 minutes, with your favorite, BBQ sauce, perhaps with your favorite moose is loose "BBQ SOOSE"...
this is great on its own, or even add the portobello mushroom to your hamburger
grill the portobello on both sides for about four minutes each side (low to medium heat)...lightly sear on both sides..keep a watchful eye o so that it is not overcook or burn...
ENJOY!
If you are a vegetarian, try our BBQ rub, on top of kabobs, or zucchini...
Or marinate some portobello mushrooms for 30 minutes, with your favorite, BBQ sauce, perhaps with your favorite moose is loose "BBQ SOOSE"...
this is great on its own, or even add the portobello mushroom to your hamburger
grill the portobello on both sides for about four minutes each side (low to medium heat)...lightly sear on both sides..keep a watchful eye o so that it is not overcook or burn...
ENJOY!
Tuesday, July 27, 2010
Pork Chops wraped with Bacon an glazed with hot bbq soose. Toped with grilled pineapple
4 Pork Chops no bone
4 strips of bacon
4 pineapple circles
1/2 cup BBQ SOOSE Hot
1/2 tablespoon black pepper
1/2 tablespoon brown sugar
First wash off your pork chops an pat dry with a paper towel.
Then wrap the pork chops with bacon
Add black pepper to taste
place on grill an cook until done
Cut 4 1/4 inch pineapple circulars
place on grill until there is grill marks on
one side before flipping over add brown sugar to pineapple an The BBQ Soose
to the pork chops..
Wednesday, July 21, 2010
Northport Farmers Market
The Moose is loose Bbq is going to at Northport farmers market.
Every Saturday starting July 24 to November 20 from 8am to 1pm.
Main street main parking lot
northport ny 11768
Hope to see you there!!!!
Every Saturday starting July 24 to November 20 from 8am to 1pm.
Main street main parking lot
northport ny 11768
Hope to see you there!!!!
Friday, July 2, 2010
new website checks us out
The Moose is Loose BBQ has a new website.
thebbqsoose.com
NOW you can order The BBQ Soose online for all
your partys.
The BBQ Soose has new variety pack great gift for anyone who
loves to grillen!!!!!
CHECK US OUT AT www.thebbqsoose.com
thebbqsoose.com
NOW you can order The BBQ Soose online for all
your partys.
The BBQ Soose has new variety pack great gift for anyone who
loves to grillen!!!!!
CHECK US OUT AT www.thebbqsoose.com
TIP OF THE WEEK
Bring steaks and pork chops to room
temperature befor grilling them.
Keep chicken and fish refrigerated.
HAVE A HAPPY 4 OF JULY !!!!
temperature befor grilling them.
Keep chicken and fish refrigerated.
HAVE A HAPPY 4 OF JULY !!!!
Tuesday, June 8, 2010
TIP OF THE WEEK
NEVER use a fork to turn your food .
You will lose all the juices an flavor in the food.It also drys it out as well
Use a spatula or tongs instead...
You will lose all the juices an flavor in the food.It also drys it out as well
Use a spatula or tongs instead...
Thursday, June 3, 2010
RECIPE OF THE WEEK
MOOSE ‘S MEATLOAF
Ingredients :
1 small onion diced
¼ cup red pepper diced
1 pound chop meat
½ cup breadcrumb
1 egg
½ cup of the moose is loose barbeque soose
Preheat oven at 375
Combine ingratiates mixing bowl and mix together.
Forum into a loaf shape a yes I said loaf
cut the loaf in the middle an put in your favorite cheese inside
Close the loaf back up an place in oven
Cook for 45 mins or until done
Enjoy
Ingredients :
1 small onion diced
¼ cup red pepper diced
1 pound chop meat
½ cup breadcrumb
1 egg
½ cup of the moose is loose barbeque soose
Preheat oven at 375
Combine ingratiates mixing bowl and mix together.
Forum into a loaf shape a yes I said loaf
cut the loaf in the middle an put in your favorite cheese inside
Close the loaf back up an place in oven
Cook for 45 mins or until done
Enjoy
Wednesday, June 2, 2010
How about a little BBQ discussion
What's your favor food to cook on the BBQ
My favor are ribs that have been smoked to fall off
the bone with The Moose is Loose rub and the sauce
brush on right before they come off the BBQ...
My favor are ribs that have been smoked to fall off
the bone with The Moose is Loose rub and the sauce
brush on right before they come off the BBQ...
TIP OF THE WEEK
when making homemade hamburger patties on the BBQ.
Press down in the center of the hamburger with your thumb,
This will prevent your hamburger from swelling up an looking
like a meatball...
NEVER PRESS DOWN WITH YOUR SPATULAUAR
it lets out all the good juices an the flavor.
Press down in the center of the hamburger with your thumb,
This will prevent your hamburger from swelling up an looking
like a meatball...
NEVER PRESS DOWN WITH YOUR SPATULAUAR
it lets out all the good juices an the flavor.
Thursday, May 27, 2010
With Memorial weekend upon us, and the smell of summer BBQ in the air...
Here is a dinner that will impress even the in-laws and friends.
Hickory Smoked Pork Tenderloin
with garlic,shallots,and rosemary
First, preheat the grill or get the charcoals started.
Soak the hickory wood in water to prevent flare ups.
Then wash and pat dry the pork with a paper towel.
Take a knife and put a couple of x's into the pork.
On separate cutting board, chop up the garlic, and the shallots into small pieces.
Then stuff the X'S in the pork with rosemary one piece of garlic an small piece of the
shallot. Add salt and pepper on top of the pork, and rub it in.
Add the hickory wood to smoke the pork at a low heat of 250 degrees. Smoke until the temperature of the pork has reached 165 degrees, approximately 2 hours.
Here is a dinner that will impress even the in-laws and friends.
Hickory Smoked Pork Tenderloin
with garlic,shallots,and rosemary
First, preheat the grill or get the charcoals started.
Soak the hickory wood in water to prevent flare ups.
Then wash and pat dry the pork with a paper towel.
Take a knife and put a couple of x's into the pork.
On separate cutting board, chop up the garlic, and the shallots into small pieces.
Then stuff the X'S in the pork with rosemary one piece of garlic an small piece of the
shallot. Add salt and pepper on top of the pork, and rub it in.
Add the hickory wood to smoke the pork at a low heat of 250 degrees. Smoke until the temperature of the pork has reached 165 degrees, approximately 2 hours.
BBQ season has arrived!!!
So get ready and purchase your bottle of the moose is loose bbq!!!
Have a safe start to a delicous summer!
Have a safe start to a delicous summer!
Wednesday, April 28, 2010
Last night at Dinner
Last night, my girlfriend cooked these delicious veggie burgers, and of course I topped it off with the moose is loose bbq soose. As we sat we were discussing all the potential uses for the bbq sauce. And both of us agreed that now we use the bbq sauce instead of ketchup. So this morning before I rushed off to work, I ate a delicious breakfast; eggs with the moose is loose cajun rub, and i drizzled on top the moose is loose bbq soose. WOW, how fantastic! I have to get my girlfriend to make me breakfast more often. I highly recommend the sauce instead of ketchup, and the best part it that it is all natural!
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