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Recipes

Sweet Potato Pie! July 16 2018

Ingredients

9 medium sweet potatoes (about 4 lbs) boiled, peeled, mashed

1 cup butter, softened

1/2 cup white sugar

1/2 cup packed brown sugar

1/2 tsp salt

1/4 grated nutmeg

2 eggs, beaten

2 cups milk 

1 tbsp vanilla

3 unbaked 9-inch pie shells

 

Coaching Points

 

Heat the oven to 350 degrees. Combine the butter, sugars, salt and nutmeg in a large bowl. Beat with a mixer on medium speed until creamy,. Lower the V: cup white sugar mixer speed to low. Beat in the sweet potatoes, beat until well mixed.

Spoon the filling into pie shells using about 4 cups tsp salt per shell.

Bake until set. about 50 to 60 minutes. Cool to room temperature before servings. Store in refrigerator.

Serves 12- 15


Cucumber Tomato Salad July 05 2018

 

 

Cucumber Tomato Salad - Ingredients

 

5 medium plum tomatoes, halved lengthwise and thinly sliced

10 mini yellow tomatoes, halved

1/4 red onion, peeled, halved and thinly sliced

1 cucumber, halved lengthwise and thinly sliced

2 Tbsps olive oil

2 splashes red wine vinegar

coarse salt*

black pepper*

1/4 cup feta cheese

 

Cucumber Tomato Salad - Coaching Points

 

Mix the tomatoes, onions, salt, and pepper. Let chill in refrigerator for 20 minutes. Sprinkle with feta cheese.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve.

Serves 6-8

 

*Can substitute for Tweety's Love Rub - available online at www.bubbasqdining.com

 


Simple Four Bean Salad June 25 2018

 

 

Simple Four Bean Salad - Ingredients

 

2 cans green beans

2 cans yellow beans (wax beans)

1 can garbanzo beans (chickpeas)

1 can black olives (sliced)

1 can kidney beans

1/4 cup olive oil

1/4 cup vinegar

1/4 cup sugar

1 tsp salt*

1 tsp pepper*

 

Simple Four Bean Salad - Coaching Points

 

Drain the cans of beans and olives. In a salad bowl, toss them together. In a separate small bowl, mix oil, vinegar, sugar, salt, and pepper. Pour dressing over the vegetables, and toss gently.

Serve cold.

Serves 4

 

Can substitute for Tweety's Love Rub - available online at www.bubbasqdining.com

 


Ernestine's Southern Fried Chicken May 30 2018

 

 

Ernestine's Southern Fried Chicken - Ingredients

 

(3)1/2 - (4)1/2 lbs chicken parts

Salt and pepper*

2 eggs

1/2 cup buttermilk

2 Tbsps garlic salt

1 Tbsp onion powder*

1 tsp cayenne pepper

1 cup all-purpose flour

1/4 yellow corn meal

1/4 cup baking powder

1/4 cup paprika

 

Ernestine's Southern Fried Chicken - Coaching Points

 

Separate the legs into thighs and drumsticks; cut each chicken breast in half. Sprinkle both sides generously with salt and pepper.

 

In a medium bowl combine the eggs, buttermilk and garlic salt, whisk together.

 

In a large plastic freezer bag combine all of the dry ingredients, and add a pinch of salt and pepper.

 

In a deep fryer or deep, heavy pot, heat 3 inches of vegetable oil or shortening. Shake the breast pieces in flour mixture, then place into egg mixture and turn until moistened on all sides. One at a time, lift the pieces out of the egg mixture; let the extra egg drip off. Shake in the flour mix until completely covered.

 

Slowly place each piece of chicken into the fryer fry for 15 minutes (be sure to turn the pieces several times to cook evenly). Place the finished pieces on a baking sheet lined with paper towel.

 

Serves 4-6

 

*Can substitute for Tweety's Love Rub - available online at www.bubbasqdining.com

 


Florentine-Style Steak Recipe May 30 2018

 

 

Florentine-Style Steak - Ingredients

 

(4) 2-3lb Porterhouse or T-Bone steaks (about 1 1/2 inches thick)

4 cloves garlic, smashed

Salt

Freshly ground pepper*

1 Tbsp extra-virgin olive oil

1 Tbsp dried lemon zest

1 lemon, cut into wedges

Vegetable oil

 

Florentine-Style Steak - Coaching Points

 

Refrigerate the steaks, uncovered, at least 4 hours or overnight.

 

Prepare a grill for indirect heat: for gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes.

 

Brush the grill with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper, and char the other side, 5 to 10 more minutes.

 

Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt, pepper, and lemon zest and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees for medium-rare, (8 to 12 minutes).

 

Place the steaks on a cutting board and let cool for 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges.

 

Serves 4

 

*Can substitute for Tweety's Love Rub - available online at www.bubbasqdining.com

 


Jalapeño Cornbread Recipe May 17 2018

 

 

 

Jalapeño Cornbread - Ingredients

 

3 cups all-purpose flour

1 cup yellow corn meal

1/4 cup sugar

2 Tbsps baking powder

2 tsps kosher salt *

2 cups milk

3 extra-large eggs, lightly beaten

1/2 lb (2 Sticks) unsalted butter, melted, and extra to grease the pan

8 oz extra-sharp cheddar, grated

1/3 cup chopped scallions, white and green parts, plus extra for garnish

1 Tbsp minced orange peppers

3 Tbsps seeded and minced fresh jalapeño peppers

 

Jalapeño Cornbread - Coaching Points

 

Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over-mix!

 

Mix in 2 cups of the grated cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.

 

Preheat the oven to 350 degrees. Grease a 9x13x2-inch baking pan.

 

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions.

 

Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm.

 

Serves 8

 


Tri Colored Pasta Salad May 17 2018

 

 

Tri Colored Pasta Salad - Ingredients

 

14 oz uncooked rotini pasta (color full blend)

2 cucumbers, chopped

1/2 onion, finely chopped

5 red cherry tomatoes, halved

5 yellow cherry tomatoes

3/4 cup pitted black olives, sliced

1 cup Italian-style salad dressing

1/2 cup grated Parmesan cheese

1/2 tsp salt

1/2 tsp pepper

 

Tri Colored Pasta Salad - Coaching Points

 

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.

 

Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least one hour before serving.

 

Sprinkle grated cheese over entire salad right before serving.

 

Serves 4-6

 


Bacon Blue Cheese Potato Salad May 17 2018

 

 

Bacon Blue Cheese Potato Salad - Ingredients

 

4 slices bacon

2 lbs red new potatoes

1/2 cup olive oil

3 Tbsps white vinegar

1 bunch green onions, chopped

1/2 tsp salt *

1 tsp ground black pepper *

1 1/2 oz blue cheese, crumbled

 

Bacon Blue Cheese Potato Salad - Coaching Points

 

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

 

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop, leaving skins on.

 

In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

 

Serves 6

 

* Can be substitute for Tweety's Love Rub - available online at www.bubbasqdining.com

 


Southern Slaw Salad Recipe May 08 2018

 

 

Southern Slaw Salad - Ingredients

 

1 head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 Tbsps chopped green onions

2 Tbsps sugar, or to taste

2 Tbsps white vinegar

2 tsps celery salt

Salt

Freshly ground pepper

 

Southern Slaw Salad - Coaching Points

 

Combine the shredded cabbage and carrots in a large bowl. Whisk all other ingredients in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Add more salt, pepper, or sugar, if desired.

 

Serves 8

 


Bubba's-Q Baked Apples May 04 2018

 

 

 

Bubba's-Q Baked Apples - Ingredients

 

1 lb frozen apples, defrosted

1/2 cup brown sugar

1/2 cup white sugar

1 Tbsp lemon juice

1/2 tsp salt

1/2 Tbsp nutmeg

1 Tbsp cinnamon

1/4 cup butter

 

Bubba's-Q Baked Apples - Coaching Points

 

Mix apples in a large bowl with both sugars, salt, cinnamon, nutmeg and lemon juice. Spoon apples into a pan and top with butter evenly. Bake at 350 degrees for 35 minutes.

 

Serves 8

 


Mississippi Mud Cupcakes April 24 2018

 

 

Mississippi Mud Cupcakes - Ingredients

 

(1) 19.95 oz pkg chewy fudge brownie mix

(2) large eggs

1/3 cup water

1/3 cup vegetable oil

(1) 7-oz jar marshmallow cream

(1) 1/4 cups home-style milk chocolate frosting

 

Mississippi Mud Cupcakes - Coaching Points

 

Preheat oven to 350 degrees F. Grease bottom of 13x9-inch pan. Combine brownie mix, eggs, water, and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan.

 

Bake at 350 degrees for 27 to 30 minutes or until set.

 

Spread marshmallow cream gently over hot brownies. Place frosting in microwavable bowl. Microwave on high for 15 to 30 seconds. Stir until smooth.

 

Pour frosting over marshmallow cream. Swirl with knife to marbleize. Let cool completely. Cut into bars.

 

Serves 8-10 

 


Bread Pudding With Whiskey Sauce April 12 2018

 

 

Bread Pudding - Ingredients

 

1/2 lb loaf french bread

1 cup whole milk

1 cup half-and-half

2 eggs

1 cup granulated sugar

1 Tbsp pure vanilla extract

1/2 cup golden raisins

1 15-oz can fruit cocktail, drained

2 Tbsps unsalted butter, melted

Whiskey sauce (recipe below)

 

Bread Pudding - Coaching Points

 

Preheat oven to 350 degrees. Whisk together the milk and half-and-half. Tear the bread into small pieces and put into a large container for soaking.

 

Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.

 

In a separate bowl, whisk the eggs with the sugar and vanilla until well blended. Pulse the fruit in a food processor or blender to break it up, but don't puree it. Add the raisins and fruit cocktail to the egg mixture. Pour over the bread and gently mix.

 

Put the melted butter into the bottom of a 9x9-inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish.

 

Bake uncovered for 1 hour, or until bubbly on the sides and golden brown and set in the middle.

 

Let cool for about 5 minutes before cutting into squares. Drizzle each serving with whiskey sauce.

 

Serves 10-12

 

Whiskey Sauce - Ingredients

 

1/2 cup (1 stick) unsalted butter

1/4 cup granulated sugar

1/2 cup heavy cream or whole milk

1 Tbsp all-purpose flour

1/2 tsp pure vanilla extract

1 Tbsp whiskey, or to taste

 

Whiskey Sauce - Coaching Points

 

Melt butter in a saucepan and whisk all other ingredients in except the vanilla and whiskey.Bring to boil.

Reduce heat and simmer until thickened. Remove from heat, add vanilla and whiskey. Whisk and drizzle over individual servings of warm bread pudding.

 

 


Behind the Scenes of the NFL with Al April 10 2018

 

We sat down with Al “Bubba” Baker, former defensive lineman in the NFL, to get more insight on the game from a player’s perspective.  In this exclusive interview, Al gives us the inside scoop on all things football along with his personal experiences and predictions for the upcoming season!

 

1. What happens to the other teams that don’t make it to the big game? 

The NFL is so competitive that the other 31 teams that DO NOT WIN the Big Game are considered failures. "Winning isn't everything, it's the only thing!" -Vince Lombardi

 

2. What does it mean to be traded? Does the player have a choice in where he’s traded? 

Being traded means one team sends a player to another team to play for that team.

In most cases, you don't have a choice. There are some exceptions to this rule with star players-- they get to approve where they are traded to, this is usually quarterbacks.

 

3. What is a Free Agent?

An unrestricted free agent is a player with an expired contract that has played four or more seasons in the NFL. Undrafted free agent means a player is eligible for the NFL Draft but did not get selected, so they are free to negotiate with any team of their choice. A restricted free agent (RFA) is a player with three accrued seasons (six or more regular season games with a team) of service, who has received a "qualifying" offer (a salary level predetermined by the NFL Collective Bargaining Agreement between the league and its’ players).

 

4. You were Rookie-of-the Year, what does that mean?

 We first have to define the term: A rookie is a person in the first year of activity in a sport, or someone new to a profession, training, or activity such as a rookie police officer, rookie pilot, a recruit, or occasionally a freshman. In sports, it means you performed better than all the other rookies/first year players and thus you earn R.O.Y. Coincidentally I was the NFC Defensive Rookie-of-the-Year for the Detroit Lions 1978.

 

5. What is an OTA? 

Organized Training Activities, it’s monitored by the player’s union so teams can’t make a player practice in the off season unless it’s considered Organized. Each team gets a certain amount.

6. What was the Draft like for you?

In 1978, we didn’t have a combine, ESPN, computers, cell phones or Draft experts to do mock drafts. We visited each team as they requested and took multiple physicals, ran countless 40 yard dashes and was tested in the weight room whenever a team requested you visit. Today, they bring all the players into one facility and test them, it is also televised to help players showcase their abilities. I missed my phone call and didn’t know the Detroit Lions was the team I was going start my NFL career with, they called my mom.

 

7. What are your predictions for your favorite team in the draft this year?

I have to root for the Cleveland Browns because they are 1-31 and arguably the worst team in the NFL. A great draft could help turn them back into the great organization it once was. They traded for Tyrod Taylor, an experienced QB, so they can trade down their first pick for more draft picks and still get Bradley Chubb DE, NC State, a difference maker opposite last year’s first pick Jason Garrett DE. They still get Baker Mayfield QB, Oklahoma and Saquon Barkley, RB, Penn State.

 

8. Who are some new top players to keep an eye on next season?

Josh Allen, QB, Wyoming, Saquon Barkley, RB, is a game changer, Bradley Chubb, DE, and Jason Garrett, DE will make life difficult on quarterbacks in the NFL.

 

Thanks for reading! Stay tuned for our upcoming blog post on tips & tricks for Spring grilling!

 


Bacon-Wrapped Scallop Poppers April 09 2018

 

 

Ingredients

 

14 Medium Sized Scallops

7 Pieces of Bacon

14 Toothpicks

7 Jalapeños Slices

1 Tsp Garlic Powder

1/2 Tbsp Olive Oil

1 Tsp Salt

1 Tsp Pepper

1/2 Tsp Lemon Zest

1/4 Tsp Old Bay Seasoning

 

Coaching Points

 

Place scallops in bowl and sprinkle with olive oil and all other dry ingredients, mix well.

 

Cut the bacon and jalapeños slices in half. Wrap the bacon slices around each scallop and close with a toothpick.

 

Place a 1/2 jalapeño on each scallop. Bake at 400 for 30 minutes.

 

Serves 6/8

 

 


Bubba's Famous Mac N' Cheese April 03 2018

Bubba's Famous Mac N' Cheese

Ingredients

 

1/2 lb Elbow Macaroni

3 Tbsps Butter

3 Tbsps Flour

2 Tbsps Seasoned Bread Crumbs

3 Cups Milk 

1/2 Cup Yellow Onion, Finely Diced

1 Tbsp Brown Sugar

1 Tbsp Paprika

1 Large Egg

12 oz Extra-Sharp Cheddar, Shredded

1 Tsp Kosher Salt

Fresh Back Pepper

 


Coaching Points

 

Preheat oven to 350 degrees. In a large pot of boiling, salted water cook the past. While the pasta is cooking, in a separate pot, melt the butter.

 

Whisk in the flour, bread crumbs and brown sugar, keeping it moving for about 5 minutes. Make sure it's free of lumps/ Stir in the milk, onion, and paprika.

 

Add in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the maccaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

 

Bake for 30 minutes. Remove from oven and let sit for 5 minutes before serving.

 

Serves 6-8.


Bubba’s Bar-B-Q Chicken February 28 2018

This mouth-watering Bar-B-Q Chicken recipe will satisfy any taste buds, so get cookin', and enjoy!

 

Ingredients

 

3½ lbs chicken pieces
Bubba’s-Q World Famous Bar-B-Q Sauce

 

Coaching points


Brush chicken on both sides with Bubba’s-Q World Famous Bar-B-Q sauce.

Place on cookie sheet in the oven at 350 degrees, uncovered for 45 minutes.

To make this recipe with boneless chicken breasts, cook for 30 minutes and for chicken thighs, 20 minutes.

Serves 6


Al's Braised Short Ribs with Gravy February 22 2018

Enjoy the taste of Southern food with Al's Braised Short Ribs with Gravy. Serve this recipe using nothing but the best ingredient's at Bubba's Q for your next cookout or family gathering!
  • 8 boneless beef short ribs
  • salt
  • 1 Tbsp ground mustard
  • freshly ground pepper
  • ¼ cup olive oil
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 potatoes, diced
  • 1 750-mL bottle dry red wine
  • 6 cups beef stock

 

Coaching points

Preheat oven to 375. Sprinkle ribs with salt, pepper, and dry mustard.

 

Rub seasonings into the meat. Heat oil in large skillet and brown ribs on all sides.

 

Transfer ribs to a baking pan. Keep grease in skillet and sauté vegetables for about 3 minutes.Transfer to baking pan, pour the wine in the skillet, deglazing the skillet, scraping off any browned bits from the bottom of the skillet. Reduce the wine until thick and syrupy, about 10 minutes.

 

Pour the wine over the short ribs and vegetables and add enough beef stock to cover the ribs. Cover with foil and place in the oven. Cook until the meat is fork tender (about 2½ hours).

 

Serves 8


Bubba Talks Big Game Grub February 02 2018

In part two of our exclusive interview with Al ‘Bubba’ Baker, Al dishes all on his favorite Big Game must-have munchies. We also get his predictions for the Big Game and how he thinks the teams will perform overall. Keep reading to find out more below!

 

1. What is your favorite tailgating food?

 

Al: I’m not saying this because it’s our family’s invention, but Bubba’s Q Boneless Baby Back Ribs and here’s why-- you can make appetizers, sliders, sandwiches, toppers (on burgers, in burritos, nachos, pizzas, in Mac n Cheese, tater tots, salads, etc.) and Entrees. They are fully-cooked, just ‘heat n’ eat’ and you’ll actually get to see the game instead of cooking all day.

 

2. What is your favorite tailgating recipe?

 

Al: Boneless Baby Back Rib Nachos! Add melted queso cheese, red onions, jalapeños atop fried tater tots, garnished with scallions.

 

3. Have you always been passionate about food, when while you were playing in the NFL?

 

Al: I grew up in a barbecue family-- Jenkins Quality Bar-B-Q, in Jacksonvile, Florida is where my uncle Melton Jenkins Jr, (Daddy Jr.) taught me the art of barbecuing. So, yes long before I made it to the NFL I had a passion for cooking and eating. I’m so grateful to the NFL for allowing me to travel this great country, where I got to sample cuisines from many different places. If you close your eyes while tasting our Bubba’s-Q Barbecue you’ll catch some hints of Cleveland, Chicago, Detroit, Jacksonville, Kansas City, New Orleans, Minnesota, St. Louis even London, England. That’s how I coined the phrase: “Football was my job, but Barbecue is my Passion!”

 

4. With the Big Game happening this Sunday, which team are you hoping becomes the next Super Bowl Champions?

 

Al: There is a certain irony to this year’s Big Game, in a year where questions arose about patriotism, we see the Eagles (as in Bald Eagle) become an emblem of the nation. The fierce beauty and proud independence of this great bird represents the strength and freedom of America. The Patriots, as in the colonist of the Thirteen Colonies who rebelled against British control during the American Revolution, declared the United States of America an independent nation in 1776. Both of these teams represent something greater than football.

 

This game will be decided on the front lines - can the Patriots block the Eagles? Football games are mainly decided on three things… the strength, agility and intelligence of both teams. The way to win championships is a strong defensive line and the teams ability to run the ball to control the time of possession (in other words, their ability to run up the middle of the field). These two teams are so close in that area, with the Eagles ranked 4th in rushing yards in the playoffs and Patriots ranked 6th, it’s going to come down to which team can win the battle of the line of scrimmage. Defensively, the Eagles are ranked 4th and the Patriots ranked 5th so that is going to boil down to which team can make the best adjustments during halftime. Turnovers will also decide this area of the game, who will have the least?

 

5. What do you think about the Nick Foles vs. Tom Brady match up?

 

Al: The quarterbacks have been dubbed as David vs. Goliath. Tom Brady, four-time MVP and the reigning champion, as Goliath and Nick Foles, who essentially was backup to Carson Wentz, as David. If you know the story, young David wins the battle even though the odds were against him. My prediction is that the Eagles will win by 10 points and basically be too dominant defensively for the Patriots. The real winner will be America as they watch a great game and hopefully are enjoying some Bubba’s-Q Boneless Baby Back Ribs!!

 

Thanks for reading our part-two interview with Al ‘Bubba’ Baker, former NFL player and founder of Bubba’s Q! We sure do agree with his predictions for the Big Game on Sunday… Go Birds!!


Bubba Talks Touchdowns & Throwbacks January 19 2018

 

 

  

We recently sat down with Al Bubba Baker, former NLF Pro and founder of Bubba’s Q, famous for their signature boneless baby back ribs.  The 3x Pro Bowl champion shared his team and player favorites, and what it’s like playing in the NFL.  Get the inside scoop from our exclusive sit-down interview below!

 

  1. Which teams do you hope make it to the Super Bowl?

Al: Coming from Cleveland this may sound crazy, but I want to see an all-Pennsylvania team Super Bowl - Steelers vs Eagles. Here’s a perfect example of rooting for the enemy!  The Steelers are sworn enemies to Cleveland fans, but since we’re trying to discover ourselves in Cleveland, I’d much rather see the Steelers in the Big Game instead of New England this year.

 

  1. Who is your favorite athlete in the NFL?

Al: Tom Brady! He’s the single common denominator in the New England, Patriots dominance. He’s like a fine bottle of wine… the older he gets, the better he gets. What an amazing athlete! Even at the ripe age of 40, if I were to have my own NFL team, he would be my QB. That’s a lot coming from an ex-defensive lineman that chased quarterbacks… like dogs’ chase cats, relentlessly!

 

  1. Who are you rooting for?

Al: I think there is something going on down in Nar Lin’s (New Orleans), I’d like to see Drew Brees go out on top in his 17th season… WOW!

 

  1. What is the most exciting part of the football season?

Al: I personally think the weeks before the playoffs, for example the Wild Card games.  Teams trying to make it to the playoffs are the games that draw both interested parties, and the teams pulling for teams that they wouldn’t normally root for in hopes they’ll make it into the playoffs.

 

  1. What are some of your fondest memories of playing pro football?

Al: Lately I realized how special it was to have 23 quarterback sacks, be Rookie-of-the-Year, Defensive Lineman of the Year, named to the Pro Bowl and an All Pro at the age of 20. I spent the first 20 years of my life dreaming of wanting to be FAMOUS, age 21-41 trying to figure out what in the heck went wrong, and why did FAME hurt? From age 42 until present, I watched other FAMOUS people crash and burn! Present and future I’ve learned to live in the moment and that it’s OK to be proud of my past successes. I keep looking for new mountains to climb and surround myself with people I LOVE that LOVE ME BACK!

 

Thanks for reading! Check back next week for Part 2 of Al Bubba Baker’s interview!

 


Bubba’s Southern Slaw Salad May 09 2017

  

 

This is the best slaw we’ve ever eaten! It’s crunchy, flavorful, creamy and refreshing. Serve it at your next BBQ or family gathering alongside Bubba’s Boneless Ribs or stacked atop Bubba’s Black Angus Beef Brisket Craft Burger.  Enjoy!

 

1 head green cabbage, finely shredded

2 large carrots, finely shredded

¾ cup best-quality mayonnaise

2 Tbsps sugar, or to taste

2 Tbsps white vinegar

2 tsps celery salt

salt

freshly ground pepper

 

Coaching Points

Combine the shredded cabbage and carrots in a large bowl. Whisk all other ingredients in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Add more salt, pepper, or sugar, if desired.

 

Serves 8

  


Bubba’s Q Boneless Rib Salad April 20 2017

   

 

Lighten up your spring menu with this deliciously fresh Bubba’s rib salad! As summer is coming closer, many of us are looking to lighten up our meals and get ready for the warm weather. Take advantage of the seasons freshest items layered in this loaded green salad.

 

For Bar-B-Q lovers like us, this rib salad is the perfect mix of light and hearty. Since vegetables are a super low calorie food, you can eat as many as you want without adding on the fat, carbs, and unnecessary sugars. Packed with lean protein from our delicious Boneless Ribs and dense nutrients from the veggies, this salad is bound to keep you full all day long.

 

Bubba’s Q Boneless Rib Salad

Yields: 2 servings

  • 1 rack of Bubba’s Boneless Ribs
  • 2 heads of romaine lettuce
  • 1 cucumber (sliced)
  • ¼ cup sliced carrots
  • 1 large tomato (sliced)
  • lemon and lime wedges (or dressing of your choice)

 

  1. Cook Bubba’s Boneless Ribs according to the package directions.
  2. Assemble your salad. Chop & clean your lettuce and place it in to a big bowl.
  3. Next, chop up your cucumber, carrots, and tomato. Place them into your salad and mix it up.
  4. Lastly, chop up your Bubba’s Boneless ribs and place them on top of your salad.
  5. Squeeze lemon & lime wedges over top in place of dressing.
Enjoy!
  

Bubba’s Q Easter Sliders April 03 2017

Looking for the perfect appetizer for your Easter brunch? These Bubba’s Boneless Sliders are perfect! Holidays can be tough when it comes to preparing meals that the whole family will love. Many times, we find that it’s best to go with classics that you know will win.  We’ve got the perfect suggestion: our Bubba’s Boneless Sliders. These sliders have our world famous Boneless Ribs sandwiched between brioche buns with coleslaw on top. Can you say YUM? 

Bubba’s Boneless Sliders

  • A rack of Bubba’s Boneless Ribs
  • Brioche buns
  • Coleslaw
  • Additions: lettuce, tomatoes, pickles, etc.
  1.  Cook your Bubba’s Boneless Ribs according to the package directions (make sure to add our world-famous Bubba’s Bar-B-Q sauce to the ribs!)
  2. Cut your ribs in to small squares and assemble them onto the brioche buns.
  3. Add more Bubba’s Bar-B-Q sauce if desired to the top of the ribs.
  4. Top that with coleslaw, close your bun, then face plant!

We hope that these sliders are the perfect addition to your Easter brunch and that you enjoy the day with your family!

 


Essential Bar-B-Q Grilling Tips March 24 2017

 

With the winter coming to a close and spring heating up, Bar-B-Q season is upon us! While Bar-B-Qing is for all, there is definitely some skill associated with whipping up a tasty meal on the grill. Check out these tips below to help guide you through the BBQ basics and make your cookout the best that it can be!

 

 

1. Get your grill HOT!

Preheating the grill is super important. About 15-20 minutes before you start cooking, make sure to turn on your grill. That way, your grill will reach the optimal cooking temperate before any food hits it. This will allow for less cooking time and a more even cooking experience.

 

2. Know your grill

Whether you have a charcoal or gas grill, it’s important to know what you’re working with. While gas grills take longer to set up initially, charcoal grills take longer to light each time you’re using them.

 

3. Oil it up

Even on the cleanest grill, oil is still necessary for cooking. Make sure to oil up your heated grill so that your food won’t stick! Grab a paper towel or napkin soaked in oil and rub it on your grill. If not hot, this can be done by hand, but if done heated, use tongs so that you don’t burn yourself.

 

4. Keep it safe

While many put safety on the back burner, it needs to be a top priority when grilling. For example, a few things to keep in mind are avoiding cross contamination between raw and cooked foods, refrigerating raw foods, and never spraying cooking oil on a hot grill. All of these things could result in dangerous accidents that are easily avoidable.

 

5. Marinating your meat

If you want to infuse your food with flavor, marinating it is a must! Marinating your meat for a few hours ahead of cooking really helps it to seal in the juices and keep your products tasting great.

 

6. Rest your meat

While it’s so tempting to eat right away, letting your meat rest for about 5-10 minutes after it is done cooking. This helps the juices to evenly distribute and keeps your meat tender and juicy.

 

7. Cook with high quality products

When grilling, it’s important to get high quality cuts of meat so that you can guarantee a delicious experience. Our Bubba’s Q Ribs and burgers are perfect for cooking on the grill if we do say so ourselves!

 

We hope that you enjoyed the Bar-B-Q tips above and that they come in handy at your next cook out!

 


5 Best Alcohol & Bar-B-Q Pairings March 08 2017

 

 

Some say that the best pairings bring out the best in one another. In this case, that holds true. Bar-B-Q food is a classic and is best when kept simple. These alcohol pairings are the same way. Below, we’ve laid out our favorite drinks that intertwine perfectly with your southern inspired BBQ. Try out these simple boozy Bar-B-Q pairings to take your average cook-out to the next level.

 

Beer

  • While certain beers may work better with certain sauces, beer is a great pairing for any BBQ meal. Cold, refreshing, and hoppy; beer will be your go-to when having a Bar-B-Q. 

 

Red wine

  • Red wine has been known to pair perfectly with meat. The smoky and savory texture of the meat tastes amazing with the rich character associated with red wine grapes.

 

Bourbon

  • Bourbon is from the south, and so is Bar-B-Q! These two southern delicacies go hand in hand. Bourbon’s rich taste is something that a BBQ can’t live without.

 

Rosé

  • Rosé is sweet, light, and incredibly delicious. Though at first you wouldn’t think to pair it with Bar-B-Q, we can promise it tastes amazing. It’s light texture and taste are a lovely compliment to meaty, hearty flavors.

 

Whiskey

  • Grab a classic glass of Jack Daniels and pair it with your favorite rack of ribs (Bubbas Boneless Bar-B-Q ribs, anyone?). Tennessee whiskey is naturally smooth with hints of caramel and sweetness. It tastes amazing when paired with BBQ food, or even in your favorite BBQ sauce.