Oakridge BBQ Blog - BBQ, Reviews, and More

Check out my new custom end grain cutting board!!

So, I asked Jason Alsbury, owner of End Grain Heirlooms, to make me a new custom end grain cutting board… and I couldn’t be happier with the results. This cutting board is absolutely beautiful. The logo is actually part of the board, made from end grain hard maple inlaid into the surrounding black walnut. Stunning!!

Jason is a great guy and would love for you to check out his facebook page: https://www.facebook.com/EndGrainHeirlooms/

Oakridge BBQ custom end grain cutting board

Oakridge BBQ custom end grain cutting board

Oakridge BBQ custom end grain cutting board

Oakridge BBQ custom end grain cutting board

Oakridge BBQ custom end grain cutting board

Oakridge BBQ custom end grain cutting board

And finally…. my wife kept getting in my shots, so I told her I was going to put her picture on the website if she didn’t get out of my light…

Oakridge BBQ custom end grain cutting board

Garlic Lemon Seafood Pasta

Garlic Lemon Seafood Pasta

garlic lemon seafood pasta

This dish was inspired by Robin Post, our lead packager, and it is fantastic. Our Garlic Lemon Seafood Pasta recipe showcases the versatility of our Santa Maria Grill Seasoning as it is the only seasoning used, and it is super quick and easy, so it’s a double win!

The ingredient list is very straightforward;

  • 1/2 pound peeled and de-veined shrimp (31/40 size)
  • 1/2 pound sea scallops (80/100 size)
  • 2 Tablespoons Oakridge BBQ Santa Maria Grill Seasoning
  • One pound Linguine, cooked al dente
  • One stick unsalted butter
  • Zest of one large lemon
  • Juice of one large lemon
  • One cup white wine
  • 2 Tablespoons Heavy Cream
  • 2-3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Capers (optional)

garlic lemon seafood pasta

Always start by prepping and seasoning your proteins first. Peel and de-vein your shrimp and rinse and drain your scallops. Then, apply 1 TBSP of Oakridge BBQ Santa Maria Grill Seasoning over the seafood mixing it in with your hands to ensure everything is evenly covered. Set the seasoned seafood aside in the refrigerator for at least 30 minutes while you heat the pasta water and prep the remaining ingredients.

This dish comes together really fast, so you need to make sure you have everything ready before you start. First, boil your pasta in salted water for only 60% of the time listed on the package. So, if it calls for 8-9 minutes, cook it for 6, etc. This will help ensure your pasta isn’t overcooked by the time the dish is completed. Then, with your pasta par-cooked, drained and cooling off to the side, heat a large skillet with 1 TBSP extra virgin olive oil and 1 TBSP unsalted butter. Once the skillet is hot, toss in the shrimp only, leave the scallops out for now. Once the shrimp are cooked half-way, toss in the scallops. Continue cooking until the scallops are just cooked through and then remove all seafood from the skillet making sure to leave behind all the juice and crispy bits.

garlic lemon seafood pasta

Now, turn the heat up to about med-high and de-glaze the pan with a cup of white wine. For this recipe I chose an outstanding Sauvignon blanc from New Zealand (always cook with wine you enjoy drinking). Then add the remaining stick of butter, 1 TBSP Oakridge BBQ Santa Maria Seasoning, 1 TBSP olive oil, lemon zest, and lemon juice.  Whisk to incorporate, then reduce. When the reduction just begins to coat the back of a spoon, add the heavy cream and reduce for another minute or two.

garlic lemon seafood pasta

When your pan sauce begins to look like this, and is coating the back of a spoon well, you’re ready to finish the dish. Turn the heat down to low, and toss in your par-cooked pasta stirring gently until it is evenly coated. Then, toss in the cooked seafood and combine. Finally, top with some fresh grated Parmesan cheese and plate.

garlic lemon seafood pasta

garlic lemon seafood pasta

It is amazing how well this dish comes together. The lemon and white wine play perfectly well with the big garlic and peppery punch from the Santa Maria seasoning. Honestly, I was amazed by how versatile our Santa Maria Grill Seasoning is. This dish uses no other seasonings, and yet it tastes so rich and complex. It really is amazing. Please give it a try.

Jamaican Jerk Chicken

After we initially released our Jah Love Jamaican Jerk seasoning in the spring of 2016, I traveled to Jamaica in order to see just how close our new jerk seasoning was to the “Real McCoy”. The trip was very enlightening and I learned our jerk seasoning needed to be tweaked because it just didn’t quite measure up to authentic Jamaican jerk. So, when I returned from my trip, I went back to the spice lab and began tweaking the recipe. By September of 2016 I had cracked the code and nailed the spirit and essence of true Jamaican Jerk. This revamped recipe is now what you enjoy when you cook with our Jah Love Jamaican Jerk seasoning.

One of the key fundamentals I learned while in Jamaica was that a true Jerk seasoning was meant to be applied as a wet paste and marinated for several hours, usually overnight. It is for this reason I have developed the following recipe and highly recommend all of our customers to follow in order for them to experience all the Caribbean flavors this seasoning has to offer. Authentic Jerk takes time to prepare, and this recipe is no different. You’ll need at least 3 hours of lead-time in order to even begin to experience the depth of flavor and authentic Scotch Bonnet heat this seasoning brings, so please plan ahead and make time to do it right.

First, in a blender, combine equal parts Jah Love Jamaican Jerk seasoning and vegetable oil (I prefer Peanut or Olive oil). Blend on high for several minutes. One cup of rub and one cup of oil will make enough paste for around 6-8 medium sized pieces of chicken.

Once you have made the paste, place your chicken pieces into a large zip lock bag and pour the jerk paste over the chicken. Close the bag, making sure to squeeze all the air out. Then, massage the chicken pieces around until they are all evenly covered by the jerk marinade. If you haven’t tried boneless/skinless chicken thighs, let me be the first to HIGHLY recommend them for this recipe.

Now, place the marinating chicken into the refrigerator for at least 3 hours. If you have time to let them set overnight, your patience will be rewarded.

Once your desired marination time has elapsed, remove the chicken parts from the bags. They can either be removed directly to a hot charcoal grill, or you can lay them out on a sheet pan and re-dust them with a little more Jah Love seasoning if you like them extra hot. Be sure to not remove any of the marinade paste that remains stuck to the chicken.


Now is a good time to talk about the kind of grill you’re going to use. I hate to say it, guys, but gas grills don’t really work that well. If you want true, authentic Jamaican Jerk, you’ll only use a charcoal grill loaded with lump charcoal (not briquettes), and if you can find some pimento wood chunks, by all means, use them too.

Grill the chicken hot & fast until it’s done, and don’t worry, the little burnt crispy bits are the best part…

I’ve cooked chicken a million different ways, and this is now my all-time favorite.

Rye and Ginger with Orange

Meet Oakridge BBQ’s New Official Cocktail of summertime… A Rye & Ginger with Orange. It’s fantastic.

Here’s the recipe: in a 12 oz highball glass, add:

  • 1.5 oz. Straight Rye whiskey (Rittenhouse Straight Rye is perfect)
  • Good, clear Ice
  • Canada Dry Ginger Ale to fill glass
  • 1 Valencia Orange twist

Tip back and enjoy!

Beef Sliders

Beef Sliders

It’s been a long time since I’ve posted a cook thread, and probably longer since I bought the custom griddle for my 26.5″ Weber kettle. It’s been setting idly by all winter patiently waiting for its debut.

Well, the wait is over…

I’m finalizing the blend of our new Smoky Chile Lime Seasoned Salt, and thought it would be a great time to test it out on some beef sliders along with that custom griddle. So, here’s how it went…

First, I made some “slider sauce”, which consisted of:

  • 1 CUP Ketchup
  • 2/3 CUP Real Mayo
  • 2-3 Tbsp Habanero Death Dust




Then, I sliced up some Vidalia onions very thin and made golf ball-sized balls of 80/20 ground beef, seasoned with our new Smoky Chile Lime Seasoned Salt.




Next, I lit about 3/4 chimney of Kingsford and spread them evenly under the new griddle. Within a few minutes, the griddle was reading 350-400º across the surface, so it was time to start making sliders.

The process is easy: smash them out on the griddle, and put a layer of super-thin onions on top…



Now for the flip and some cheese….



Top with a bun lid while the bottom bun is toasting next door…



Then, start building the finished burger… One patty, two patty, three…



Top with some “slider sauce” and then, the money shot….

These were SOOO GOOD!!

New Review from the Australian BBQ Aliance

Michael Rose

ABA Product Reviewer – Michael Rose likes to rub his meat. This time, with Oakridge BBQ Rubs.

When I first started cooking real BBQ I was staunchly against the use of store bought rubs and sauces simply because I figured real Pitmasters made their own. As the years have gone on I’ve come to realise that things like rubs and sauces don’t make the Pitmaster at all (although they can help). Rather, a real Pitmaster is someone who can do things like maintain temperatures for long periods of time and know exactly when a piece of BBQ is ready and ultimately be able to produce good BBQ consistently. Nowadays, it would be rare to find me making my own rubs. Instead I like to seek out the best on the market and mix and match as I go depending on what I am cooking and flavour profile I am seeking.

picOf course with all that said, I need to be confident that the rubs I am buying are full of good quality, natural ingredients and free of nasties such as preservatives and anti-caking agents which, regardless of the claims I can taste!

Oakridge BBQ are an award winning BBQ rub and brine producer out of Kearney Missouri who have been making BBQ rubs for many years. To this day they still make their entire range by hand and while they have seen some major growth in recent years they still insist on only making small batches at any one time so as to ensure the rubs don’t go stale – And of course, there is no nasties in their ingredients.


There are 15 rubs in the entire range covering every kind of meat you can possibly think of (including 2 rubs for game meats) and each rub falls into one of 5 different categories:

  • Gold Edition – This category of rubs leans toward the competition side of things. It contains the ‘Dominator Sweet Rib Rub’ which is my favourite in the entire range and the ‘Game Changer Brine’ which is the secret weapon for many comp teams
  • Signature Edition – These rubs are what they are famous for. This is where you will find the very popular ‘Black Ops Brisket Rub’ and the ‘Jah Love Jamaican Jerk seasoning’
  • Wild Game Edition – Exactly what it says. 2 rubs perfect for poultry and wild game meats
  • Limited Edition – Currently 1 rub in the range the ‘Crucible Ghost Chile Rub’
  • Experimental Edition – The ‘Scorpion Chile Rub’

IMG_3158One of the things you notice with all the rubs in the range is that they are ground to the perfect granular size. Not too fine which would make it clumpy and not too coarse which can result in the rub not adhering correctly. No single ingredient is bigger or smaller than the others in the mix which also means you get a good distribution of the flavours and to ensure the rubs stay nice and fresh they are packaged in resealable foil sachets.

Having tried the entire range over the course of a few months I can honestly say that these rubs are some of the best I’ve come across to date. And while they are all very unique, at the same time there is a familiar salty, spicy, sweet flavour profile undertone across all of them which is sort of like their signature taste.IMG_2952


So if you’re in the market for some new BBQ rubs, my suggestion is to go out and buy the entire  Oak Ridge range! but If I had to give my personal recommendation on only 3 rubs to start with I’d say get a pouch each of the ‘Jah Love Jamaican Jerk’ and the ‘Black Ops Brisket’ rub and then grab yourself the biggest bag of the ‘Dominator Sweet Rib rub’ you can find, cause to be honest, you simply won’t find a better rub on the market – it is that good!

The entire range of Oak Ridge rubs are available exclusively from American BBQ Australia: www.americanbbqaustralia.com.au

Oakridge BBQ on Fox4 Kansas City News

Oakridge BBQ on Fox4 Kansas City News

Oakridge BBQ on Fox4 Kansas City News

My favorite local morning news crew started a new segment last week called ‘Whats in the Box?’ One local company sent in a box of fly swatters. I thought I could maybe do one better. So on Thursday I made up and sent out a sample set of rubs to them. I figured someone in the mail room would intercept it and it would never make it in front of Mark or any of the morning crew. Well, he not only received it but opened it up live on TV. It was like Christmas for Mark; that face is priceless. The funny thing is, I didn’t write that on the side of the box. Enjoy!

Team Oakridge 2016 Year Review

Team Oakridge 2016 Year Review

Team Oakridge 2016 Year Review: It seems like I say this every year, but 2016 was yet another banner year for Team Oakridge BBQ!  Not only have our teams dominated at contests all across the United States, we are now starting to see excellent results in numerous continents all across the globe! Congratulations to every single member! Go Team Oakridge BBQ!

Team Oakridge 2016 Year Review

Team Oakridge 2016 Year Review

Team Oakridge is Going to the Jack, Again!

Congratulations to Team Oakridge Members Going to The Jack!

Oakridge BBQ 2016 Jack Daniels World Championship Invitational Barbecue


Oakridge BBQ would like to wish a heart-felt congratulations and good luck to the members of #TeamOakridge who are competing down in the ‘holler’ this weekend at the 2016 Jack Daniel’s World Championship Barbecue Invitational! We are so proud of all your accomplishments!

Pork Butt Paradise – Ian Paradise & David Daigle, Sterling, MA
Team Unknown BBQ – Jason Whitcomb, Clark Whitcomb & Crew, Winter Haven, FL
Can U Smell My Pits – Michael Pelletier, Hudson, NH
Redneck Scientific – Jerry Stephenson Jr, Clayton, NC
Smokin’ Yankees Belfast – Michael Smith & Stuart, Belfast, Ireland

With Honorable Mentions going to:

iQ BBQ – Richard Wagers, Amersfoort, Netherlands, with 5 Bungs but none drawn.

Team Oakridge Members in the News

Team Oakridge Members in the News:

“They’ve only been at it a few years, but they’re already smoking the competition…”

Team Oakridge BBQ Priorville BBQ

(c)The Daily News Online

Oakridge BBQ sponsored team, Priorville BBQ, was recently featured in a very nice article by The Daily News Online.

BENNINGTON — They’ve only been at it a few years, but they’re already smoking the competition.

Mark and Maria Prior had always been interested in barbecuing and grilling out, but before 2012, never did it competitively. After watching some of the barbecuing shows on television though, the couple — who are a also a full-time pharmacist and nurse — decided to try their hand in a competition.

The two began Priorville Barbecue in 2012 and since then, it’s just been competitions and trophies.

The husband-and-wife team kept expectations modest before their first competition, though.

“Oh we thought we were going to get killed,” Mark Prior said, adding that the goal really was “to not come in last.”

It started out with one competition, then four, then six, and then eight competitions this year.

They even have sponsorships now from Rec Tec Grills and Oakridge BBQ.

Their most recent award came from the Oinktober BBQ competition in Clarence, where Priorville earned first-place, “grand champion” honors.

But not all competitions are right here in Western New York. Mark and Maria are often driving several hours, hundreds of miles away to compete with their barbecue.

Of their awards — and there are a whole dinner-table’s worth of them — the one they are most proud of is the 2014 Empire State Grand Champion, meaning they had the best meat across all categories among some of the best in the state.

What’s cool, though, is that the couple sticks to their roots when it comes to equipment and the overall operation. They have upgraded beyond what they were using before competing, sure, but they are not towing a 40-50 foot, $100,000 rig like some people do.

Which is really to say, expensive meat and equipment is, “certainly not the key to success,” Mark Prior said. “If you cook good food, it doesn’t matter who you are.”

To keep up with the trends and make sure their recipes are improving, they make sure to barbecue year-round. In the winter is when they’ll experiment with recipes and zero in on what to do for next year’s competitions.

“When the snow starts falling, that’s when we’ll start tinkering,” Mark said.

What goes into those changes varies, depending on the prior year. Obviously, if you won with a certain recipe, that might not change too much. But things do ebb and flow, so Mark and Maria need to make sure they keep up with interests.

In this region of New York, Mark Prior said what does well is Kansas City-style barbecue — which hinges on sugary, molasses-based sauces.

“It pretty much follows suit with stuff right out of Kansas City,” he said.

So the couple has won a bunch of local contests and a state competition. The next goal is obvious: a national title.

“Yeah of course,” Mark said of wanting to win at the national level.

Right now, the only place to get Priorville Barbecue is at a competition. The couple doesn’t sell its meat anywhere, but they said there are plans to get into catering in the future.

“We’re thinking of doing a catering gig or, we’ve tossed around opening up a tent at the (Erie County) fair,” Mark said.

But no matter, they are having fun doing what they’re doing.

“We’ve become good friends with so many of the other teams that it’s just like hanging out with a bunch of your friends for the weekend,” Mark said. “It’s so much fun.”


To read the original article, click here.



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