Behind the Product: ‘Cue Glue


with Mike Johnston
July 2, 2019
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Tags: Burgers Cue Glue Grilling
Behind the Product: ‘Cue Glue

In the summer of 2015, I went on an adventure Chasing BBQ. I hit the road for 6 straight weeks, going to the 7 major barbecue regions of our great country and eating barbecue for almost every meal. I stopped at more than 85 joints and learned a ton of information about barbecue. When I set out, one of my goals was to get ‘Cue Tips from each pitmaster I was lucky enough to talk with. I got a wide range of helpful tips—from meat and wood selection to heat and fire control, seasoning techniques, and more. Not surprisingly, those seasoning tips caught my attention and one of them even lead to a new product on our shelves.

Learn about Chasing BBQ.

Let me just say this right out of the gate, barbecuing is a true art form. Like other forms of art, there are traditional ways of doing it but there are also individual ways of doing it. Some mop, some don’t. Some cook low and slow, others cook hot and fast. Some offer sauces, others think it’s a crime. Some slather, others think it’s nonsense. In other words, the right way to barbecue is debatable.

In Texas, I learned about slathering. This was new to me. The basic idea is that a few things will happen if you apply a slather to the uncooked meat: the slather will help “glue” the seasonings to the meat, which helps build a better bark. That in turn locks in more moisture, which leads to the ultimate barbeque nirvana….tender, juicy meat encompassed in a ‘smoked to perfection,’ spiced-right bark. The things dreams are made of—at least for this guy!

A slather can be as simple as prepared yellow mustard or a more complex combination of different liquids. Combining yellow mustard (between 50% -60%) with pickle juice was the most common slather I ran into in Texas. Interestingly and fortunately for my household, since Janet is not a big fan of mustard and pickle juice is a non-starter, the flavor of the slather does not remain after the meat is cooked.

 Use 'Cue Glue to slather proteins before grilling.

The steps for slathering meat are as follows: apply a layer of salt and pepper, brush on a coat of slather, then finish with a generous coating of your favorite barbecue rub. Voila! You’re ready to ‘cue.

When I returned home from chasing barbecue I was chock full of barbecue…and ideas. One of them was to create a slather. So, the following summer, we launched ‘Cue Glue.

I love this product for a lot of reasons. First off, it has a kick ass name…’Cue Glue. Come on, from a marketing perspective, what could be better than that? Then there’s the fact that the stuff actually does what it says it will and “glues” the seasoning to the meat. I know this from my own experience using it, and our local co-packer who makes it for us says, “This stuff is a real son of gun to clean up, it just sticks to everything.” That’s a pretty good endorsement right there!

You might be thinking that this ‘Cue Glue sounds like a product that is only for the craft ‘Cuer - that person who loves to spend their weekend hunkered down with their smoker - but that couldn’t be further from the truth. Yes, I’ve used it for smoking brisket, beef and pork ribs, chicken, pork butts and turkey, but the very first time I used it was to grill burgers over a campfire. Man oh man, were those burgers tasty! Even with the short grilling time, the flavor of the ‘Cue Glue was gone and the (now encrusted) flavor of the Black Dust Cowboy Coffee Rub was elevated and really able to shine.

Encrusting burgers are now a regular thing at our house and I highly recommend that you give it a try at yours. You can use any seasoning you like but I really like to use one of our extra coarse rubs because I love the encrusted crunch that they create. It’s a lot like developing a nice bark on a brisket, but in 10-12 minutes rather than 10-12 hours.

To Encrust a Burger:

Simply season 1 pound of ground beef with a teaspoon of Salt & Pepper Tableside Seasoning or ¾ teaspoon of kosher salt and ¼ teaspoon of black pepper, form into patties, brush a coat of ‘Cue Glue on both sides and generously season the patties with your favorite rub. Finally, grill over medium high heat to desired doneness.

Perfect rubs to use on encrusted burgers are:

‘Cue on this summer, my friends, ‘cue on!

Shop 'Cue Glue

Do you have a barbecue recipe you love that uses Savory Spice products? Submit your recipes to our test kitchen so we can share them with our Savory friends and family.

Comments on this Article

(guest), on July 12, 2017

I am so glad that I read your article. My father always slathered his meat before adding his secret spices. His barbecue was wonderful and I haven't had any that was as good since he passed. Thank you for taking me back home in El Paso, Texas.

(guest), on July 19, 2017

I read the entire article and will pick up the cue glue and some of the bbg seasonings the week

(guest), on July 19, 2017

What is in 'cue glue?

(guest), on July 25, 2017

I definitely need to try this! Considering my daughter is behind her training there tomorrow I will be seeing you very soon! Thank you!

(guest), on July 06, 2019

Great story and I hadn't thought of using it on burgers, will have to try that! Would love to see other stories about your 6 week adventure, sharing tricks and new products that came from them!

(guest), on July 06, 2019

I walked into your store in Portland last month. One of the first products I picked up was the cue glue...great name. I been using it every weekend and have to say...I love it. Does a fantastic job of making my spices stick...I recommend every BBQer to give it a try.

(guest), on July 06, 2019

This is such an awesome idea and love to hear more on folks FAVE recipes. I will pick some up over at SoCo Mix and enjoy trying this cool technique. Thank you Mike and many your explore BBQ trip sounds awesome. Thank you!

(guest), on July 06, 2019

mikejohnston (registered user) on July 08, 2019

Glad you guys are using our 'Cue Glue and enjoying the results. Thanks for the comments!

(guest), on July 17, 2020

I am a big fan of Cue Glue. have you ever used it with grilled vegetables such as potatoes?

mikejohnston (registered user) on July 17, 2020

I haven't yet, but I don't see why you wouldn't. At a minimum, it would add a nice tangy flavor. It should also assist in "gluing" any seasoning to the veggies to create a better crust.

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