BURGER MEISTER BURGERS - This is the quickest , juiciest and best tasting burger you can make. Over the years, we have grilled literally thousands of burgers for our testing sessions and demo cooking demonstrations. All the while perfecting our "burger sprinkle" recipe. This rub is the result of all that trial and error. We really think we pegged it. Here's our suggestion to making the best burgers that "don't need no cheese" or anything else for that matter.

Materials : 80/20 ground beef and Tasty Licks "Burger Meister" burger rub. Do not get tempted to get more lean beef or your results will not be as good. We always use 73/27 ground beef! Yes, that's 73 percent lean and 27 percent fat. Remember the flavor is in the fat and as you cook these burgers, the fat melts out basting the lean meat and infusing our rub into the burger.

Form the beef into patties. Remember that they are going to shrink a LOT so make them oversize. Also , make a "divit" or depression in the middle of each burger. As it cooks and tries to "plump up" the depression compensates for this and you wind up with a nice flat burger.

Sprinkle on a liberal amount of Burger Meister rub on both sides of the burger.

Let sit for 15 minutes, then grill. Charcoal or wood fire is preferred for the best flavor. Pellet grills work good also. Be sure to CLOSE THE LID of your grill while cooking

Burger patty
with rub applied

Cook "Direct" heat on the grill

Flip it as much
as you want!

The Finished
Product!

Super
Juicy & tasty!

Don't need no
cheese or ketchup!

Ready to Eat
BurgerMeister!

 
REDEYE REDMEAT RIBEYE ROAST - A favorite with "Mrs. SmokinGuitarPlayer" . She buys a "rib eye roast" (bone in preferred) , rubs it down with Redeye Redmeat rub, let's it rest at room temp for an hour or so, then we stick it in a ceramic charcoal cooker, cooking "Indirect" at a temp of 400 degrees (F) until the internal temperature of the meat is 130 degrees (F). Then remove from the grill, put in a aluminum pan and "tent" loosely with aluminum foil and allow to rest for 15 minutes. The carve / cut / slice / and serve. When it's doing it's final "rest" juices may form in the pan ... we always drizzle them on our serving on our plate before we eat it.  The crust is amazing, the meat is juicy and flavorful.

We forgot to take pictures before we cooked the roast but feast your eyes on the finished product in all it's glory!
 

REDEYE RIBEYE'S - Another favorite with "Mrs. SmokinGuitarPlayer" . She buys a "rib eye roast" at the local Mega / Wholesale / Buyer's Club store, still in the cryovac package. Cuts it up into 1.25 inch thick steaks.  Rubs 'em down with Redeye Redmeat rub, let's them rest at room temp for an hour or so, The  SmokinGuitarPlayer takes them outside and grills them, direct over the charcoal. Get it good and hot and insert a cast iron cooking grate if you have one, insert the steaks and give them a one-minute sear on each side. Then close up the grill vents and allot them to "bake" until  they reach an internal temperature of 130 degrees (F). Then remove from the grill  and "tent" loosely with aluminum foil and allow to rest for 15 minutes. This makes them a perfect medium-rare to medium done-ness. They are truly amazing.

Generous coating
of Rub.

Here's another
angle

Get your grill good and hot. Insert a cast iron grate if you have one.

Give it a good
sear on each side

Some Mesquite
chunks add to the flavor

Finished ...check out the crust on this baby!

Juicy and delicious!
GRILLED SALMON FILET ON A PLANK- This about as delicious and easy to cook as it gets!

Materials and Supplies needed: Food-grade cedar planks do not get cheap and try to use siding / boards from the hardware store as they may very well contain things that will make you very sick. Salmon filets, olive oil and our Salmon Rub...that's it!

Cooking time : 5 to 10 minutes

Choose a high quality salmon filet with the skin on. First check for any pin bones and remove with a pliers, then coat the filet with olive oil or butter if you want to be a little less healthy, sprinkle liberally with our salmon rub on both sides. Then place the filets on a cedar or alder cooking plank that has been soaking in water for an hour or so, and place on the grill. We cooked our on a ceramic cooker, using direct heat at 400 degrees. Cook until the flesh is pink and opaque all the way through and the fish "flakes" apart. We use an instant read food thermometer and consider it done at 130 degrees internal temperature.  Serve immediately. We like to serve it on our table right on the plank! You can also mix some of this seasoning with butter before-hand and put a dollup of it on the fish right before serving but it's really not needed. Tons of flavor in the rub! Enjoy.

Soak Plank in water

 Coat with Olive Oil Apply Rub Liberally Put Filets on Plank On the hot grill Finished! Enjoy!


 
TASTY LICKIN' CHICKEN WINGS - A super easy way to enjoy wings without having to deep fry them in fat and without adding even more fat by dousing them in butter and hot sauce! Get some chicken wings, cut off the 3rd joint (the pinkie) and toss ... making a "V". (We've found that if you leave the 2 pieces that are left connected, less of the flavorful juices escape) Coat evenly with olive oil and liberally coat all sides with our "SmokinGuitarPlayers Original BBQ Rub". Grill (indirect preferred) or bake at 375 for 45 min to an hour ..till there done and discover how great this sweet and tangy rub is! 

Trim off pinkie

 Coat with Olive Oil Apply Rub Liberally Onto the Grill They're Done! On the Plate Enjoy!


 

In this episode of Pickin ‘N Grillin, the SmokinGuitarPlayer (Fred A. Bernardo) shows us a fast and extremely easy way to make fantastic and tangy tasting wings on a couple different kinds of grills using indirect heat and seasoned of course with the SmokinGuitarPlayer’s “Original” BBQ Rub by Tasty Licks BBQ Company. You’ll learn how to trim ’em, cook ’em and lastly how to devour them. AND … if you decide you want to make some of these for u-self, you can get them at http://www.fredsmusicandbbq.com so go check out all that great barbecue and grilling cooking gear on our website.

 

BACON EXPLOSION!
An outrageous food! Here's the video show where we show you how to make it!

In this episode of Pickin ‘N Grillin (the video cooking show) the SmokinGuitarPlayer makes the neo-classic treat ..…“BACON EXPLOSION” and you‘re gonna love it! ...Start with the bacon "weave", then stuff it with sausage, peppers, cheese, more cheese...then, a huge coating of our TASTY LICKS BBQ COMPANY'S SMOKINGUITARPLAYER'S ORIGINAL BARBECUE RUB . We make the “explosion” and take it outside and grill it on a new wood-pellet fired grill! Watch the SGP munch on a nice slice and wash it down with diet soda! Remember to subscribe to our videos and not miss another exciting episode
 

BEERCAN CHICKEN!
Our hero, the SmokinGuitarPlayer gets to cook his 2 favorite food groups at the same time!

In this episode of Pickin 'N Grillin video series, the SmokinGuitarPlayer shows us how he makes that most famous of all grillin dishes BEERCAN CHICKEN ...using a can of his favorite brand brew from America's oldest brewery just up the street from where he lives..... (ok well it's 35 or so miles but that's still close). Anyway he uses Tasty Licks BBQ Company's SmokinGuitarPlayer's ORIGINAL BBQ Rub for that sweet and savory flavor and one of the juiciest chicks you'll ever see! See him grease it, rub it, caress it, mount it even and then stuff it in a Big Green Egg and cook it to perfection. And don't forget to check out those great rubs at www.tastylicksbbq.com

SmokinGuitarPlayer's Smokin Good Baby Back Ribs - The SGP's favorite of all foods is ribs! - Get a couple of racks of Baby Back or Loin Back Ribs - remove the membrane on the "bone" side of the ribs using a butter knife .. pry it up and grab it and tear it off. Then apply a liberal (heavy!) coating of RIBIT RIB RUB on all sides and edges of the ribs. Cook indirect with hickory smoke preferably for 2 hours. Then take the ribs and  place them on a double thick layer of heavy duty aluminum foil on in a large aluminum cooking tray or pan. Douse the ribs with honey and brush it on evenly to coat (remember more is better and too much is just right) then put on another liberal (heavy?) coating of rub on the honey coating, close and seal the foil and return to the cooker. Check them in one hour for done-ness and at 1/2 hour intervals until done. Then open the foil to allow steam and heat to escape and start brushing the "juice" in the bottom of the boil over the top of the racks of ribs ...as they slightly cool, this will create a glaze that will be shiny and very tasty ! Ribs done this way will make you glad that God invented bees (for the honey) and the SGP invented this rub!

Rinse Babybacks

Remove Membrane

Apply Rub

Smoke 'Em

foil w/secret sauce

Brush on the "glaze"

Enjoy

 

    
 


 
TRADITIONAL TURKEY RUB & SEASONING - This seasoning was designed to produce a great "basic" turkey in minutes of prep time! Coat your turkey with melted butter or olive oil, inside and out, sprinkle our Traditional Turkey seasoning on liberally and roast your turkey until done!

As an option, sprinkle some dried rosemary on the turkey also for another level of flavor.

After roasting, tent your turkey with aluminum foil for at least 15 minutes, carve and eat! We prefer a good charcoal grill with cover closed for our preferred flavor but your oven will work fine!

     

 

 

 

 

 

 

 

 

WE'RE MAKIN BACON! 

Makin Bacon Part One (Video Belos)

 Another installment of our webcast series "Pickin N Grillin"  In this episode, the SmokinGuitarPlayer Fred Bernardo shows us how to prep and cure a pork belly and make bacon! He uses the Tasty Licks BBQ Company "Flyiin Swine" BBQ  rub for added flavor.

Makin Bacon Part two (Conclusion Video Below)

Another installment of our webcast series "Pickin N Grillin"  In this episode, the SmokinGuitarPlayer Fred Bernardo shows the final steps to complete homemade bacon that we started in Part one! He’ll trim it, prep it, smoke it, and slice it. Smokers used are Big Green Egg, Primo, and Traeger. These smokers are part of our demo grill “fleet” that we use to demo at our store. The bacon got great so have fun watching.
  

"LOAFIN CHICKEN"  -  Our "Take off" of Chris Lilly's famous recipe! Watch the video and see how it's done!
             

 

 

 

 

 

 

 
 

Ingredients :
Tasty Licks Signore Bernardo Savor Poultry Seasoning
1 "fryer" chicken
Applesauce
Worcestershire sauce

Mix applesauce and Worcestershire sauce and coat the chicken, let excess drain into bottom of the loaf pan. The sprinkle (liberally) seasoning all over inside and outside of the chicken and place chicken in loaf pan. Put on grill and cook indirect at grill (or oven) temp of 300 degrees for approx 2 hours until internal temperature of the thigh is 175 to 180 degrees. Enjoy!

   
"TREE HUGGER" Veggie Blend   -  "CORN ON DE COBB"  - prepared right on the grill still in the husks! Check out the video!
             

 

 

 

 

 

 

 
 
Ingredients: Corn with the husks, Olive Oil, Tasty Licks "TreeHugger" Veggie Blend

Pull back the husks from the ears of corn but leave it attached at the bottom of the stem. Remove all the hair etc. from inside....rub with olive oil (or use the spray stuff) and sprinkle with our Treehugger Veggie Rub. Re-wrap the husks and tie with butcher's twine. Grill on direct heat at a high temp (450 degrees approx. ) until well browned. Remove from grill cut off the string and serve!

ROASTED CHICKEN ON THE GRILL using Tasty Licks BBQ Company "Signore Bernardo" Savory Poultry Seasoning and Rub
             
   

 

 

 

 

 

 

 
 

This Video is actually a demonstration of a Non-Stick poultry stand we sell in our store but also shows you a quick and easy way to prep and roast a great chicken!