Behind the Product: ‘Cue Glue
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 salt and ¼ teaspoon of 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:
- Santa Maria Sea Salted BBQ Rub
- Great Plains Bison & Beef Rub
- Hudson Bay Beef Spice
- Kansas City Strip Steak Seasoning
- Mt. Evans Butcher’s Rub
- Mt. Hood Toasted Onion All-Purpose Rub
- Pikes Peak Butcher’s Rub
- Pike Place Protein Rub
- The Q Steak Rub
- Wash Park Garlic Pepper
‘Cue on this summer, my friends, ‘cue on!
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.