Award Winning Gala Rub

On May 19 the historic North Market hosted it's annual Apron Gala. Market vendors are each asked to create a dish to be shared at the event. Attendees vote for their favorite dishes in three categories: hors d'oeuvres, entree and dessert. This year we competed in both dessert and entree categories. Our dessert, a chipotle apple pie spiced bread pudding, was well received but didn't take home any prizes. However... Our entree, a pulled pork slider, took the top prize and we couldn't be more … [Read more...]

New Year’s Resolutions

Welcome 2012! We hope you rang in the New Year with your favorite delicious dish. Ben and family feasted on spare ribs, bratwurst and sauerkraut. The combo of Bavarian seasoning, juniper berries, caraway and a sprinkle of Freedom Ridge sea salt made almost every guest go for seconds (ok, and thirds). Did you make resolutions for the new year? One of the most popular resolutions is weight loss. We are here to help you stick to that resolution. No, we won't make sure you go to the gym everyday, … [Read more...]

Coffee Rub

The Coffee Rub has been something I’ve been intrigued with for a while. I’ve seen it tried by many people and have always found it lacking. So I decided to try out one for myself. I used fine ground espresso with a combination of kosher salt, pepper, allspice and cloves. I rubbed this on some country ribs from Blues Creek Farm Meats, wrapped them and let them sit for 24 hours. From there I slow smoked them on my Weber - this took about five hours. While the rub was fairly tasty, I was still … [Read more...]

Smokey BBQ Rub (Smoke, Spice & Everything Nice)

For years, many before I even owed North Market Spices, Ltd. I have been making BBQ rubs. There were two I perfected with an amazing ratio of spices using paprika as the base with brown sugar, granulated sugar, cumin, chili powders of various kinds, garlic, ground black pepper, kosher salt and garlic. Combinations of these became our Hot and Mild Southern BBQ Rubs. However, being someone who love a great BBQ with meat cooked slowly using smoke and a small amount of heat - I wanted to take it to … [Read more...]

Turkey Brine

Last November I set out to create a brine for poultry.  I looked at many different recipes online and took from many what I believed would be a become a great brine.  After considering my options I decided on a brine that included many herbs - though not including juniper berries was a tough decision. The brine finally came down to being mostly salt with sage as the base herb and rosemary, thyme and savory in the mix as well.  Many of the options I looked at utilized chicken stock as the … [Read more...]