It’s the part of winter that feels like it won’t ever end. You get a day or two where the sun’s just a little brighter, and the breeze just a little warmer.
Your heart skips a beat, you feel a smile sneak over your face, that’s right, you’re thinking... BARBECUE! GRILLING!
Of course, you’re still slipping over the mounds of rock hard ice and sand that is what’s left of the beautiful fluffy white stuff.
Well, kids, we’re almost there. But if you live in the Northeast, or the Midwest, it’ll be a while before most of us can actually stand outside with the smoker or the grill.
Grilling Alternative: Smoker Bags
You can grill in the freezing cold, or use the smoker. It only depends on how hearty you are, your neighbors and how desperately you’re craving the goodness that comes from smoking or grilling. Or you can grill indoors. It works for some things, a good tabletop grill isn’t crazy-expensive. It's a good choice for those in the city, without a yard. Some favor the George Foreman Grill but isn't that just a pannini press with a great name?
Here’s another idea: how about smoker bags?
Hickory or Alder bags will impart a wonderful smokiness to meat or fish in your oven. These are easy to use and accommodate quite a bit of food. They reduce the clean up, too! Big Acres' products will win you over with the first bite.
- Pork shoulder baked in the smoker bag came out with just a hint of smoky goodness.
- The award-winning mango-peach-chile sauce paired well with the pork shoulder.
- Marinate a pork tenderloin in the mole sauce, roast it, baste with a bit more before serving. Terrific. Mole sauce can be made at home, but it will be hard to do once you've tasted this one.
- Try the Alder for a homemade smoked salmon. Sustainable, wild Alaskan, of course.
Award-winning Sauces
Melanie Yunk is the co-founder and culinary force behind Big Acres and her sauces are award-winning. The 2008 Fiery Foods competition included more than 740 entries from 43 states and 5 countries. Big Acres Mango Peach Chile Sauce won a 1st Place Scovie Award in the Condiment-Unique category, and Big Acres Chipotle Peanut Sauce won a 2nd Place Scovie Award in the Condiment–Salad Dressing category. Both of these unique sauces are Melanie's personal creations.
The Scovies (named for the Scoville scale, no doubt) are awarded by Fiery Foods and BBQ Magazine in the huge annual competition.
- Remember our Hungarian Hot Wax Peppers? Scoville units are explained in that article.
Green Business Certification
Big Acres is a company that you can feel good about, too. Not only are the sauces natural, free of preservatives and MSG; the company was one of the first certified green businesses in the Bay Area. Solid waste diversion, energy efficiency and water conservation go into that certification audit. They are reducing the amount of packaging and sourcing as much locally as they can.
Melanie, co founder and chief saucier, is a high tech veteran and a “follow your passion” success story. The recipes and sauces are hers and her natural affinity for cooking was enhanced by travel she did in her 13 years as an electronics engineer. The flavors are clean and layered, exhibiting a deft hand in the kitchen.
- If you're a fan of barbecue you probably love pulled pork. Here's a way to achieve it without a smoker. City Girl Pulled Pork.
Big Acres can bring big flavor to your kitchen.
