Cindy Lou’s voodoo rib rub on BBQ rubs and seasonings

Cindy Lou’s steak it rub online shopping and awesome BBQ rubs and seasonings: Pecan wood is best for this turkey but almost any fruit wood or a mix of pecan and fruit wood such as apple or cherry, would be great. Let the turkey smoke for about 2 hours without touching it. At the 2-hour mark, begin mopping the bird with the Maple Barbecue Mop Sauce hourly (see recipe below). Cooking time will vary depending on the size of the bird and the temperature of the smoker. For a 25 pound turkey, smoking time will take approximately 5 to 6 hours. For a 15 pounder, the cooking time is about 3 hours. Monitor the thickest part of the turkey breast but also check the turkey legs before bringing the turkey in the house. It is recommended that you use a good digital probe meat thermometer, checking the temperature every hour once you start mopping the bird. Turkey breast, which is white meat, cooks a little differently than the darker meat found in the legs and wings. It is important to find the happy medium between getting the two meats perfectly done. We usually go with the breast temperature and as long as both the white and dark meats are at least 165°F. At this point, the turkey is done. Remember, the temperature is going to increase some after it is pulled off the smoker. We recommend a finish temperature of 165°F simply because we believe that’s the optimum temperature based on our experience.

Grilling a Tri-Tip is pretty simple. The one thing you really have to worry about is flare-ups. Tri-Tips have a wonderful layer of fat (remember – fat is flavor!) that can melt off of the steak and onto your coals causing flare-ups, which will ultimately burn your steak. The rest is easy. Prepare your grill for hot direct heat on one side, and indirect heat on the other using split diverter plate. Sear the roast on all sides, 3-4 minutes per side over direct heat. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur. Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack over the diverter plate. Try to maintain a grill temperature of 250°F to 300°F.

We bring you delicious rubs & BBQ sauces that will have you and everyone you grill for coming back for more! Stick with our great tasting rubs, or taste one of our specialty sauces the next time you grill steak, chicken, pork, fish or vegetables. Indulge your passion for the grill with Rubs and More’s collection of rubs, sauces, seasonings, BBQ recipes, tips, techniques, and much more. Plus, for finger-licking good meats and veggies, Rubs and More features Cindy Lou’s Dry Rubs – an absolute necessity as you reach for grilling glory! Find additional details on Best BBQ Rubs and Seasonings for Grilling.

Peach Cobbler Cooking Instructions: Preheat grill to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a cast-iron pan or a 3-quart heavy-duty or metal baking dish and place on grill to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon peaches on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.