Crazy Jade’s BBQ

06/19/2023

Premium sauce, premium packaging.

Use promo code "DADDY" for 15% off all sauce orders. Expires at 11:59pm on June 18th!

Happy Father's Day - Stay Crazy 🤙🏼

06/18/2023

Happy Father's Day to all the tong-clicking, grill slapping, masters of flame. May your new balances stay grass-stained and your grill stay full 🤙🏼

Use code "DADDY" at checkout and enjoy 15% off any amount of sauce - today only!

https://crazyjadesbbq.com/

08/26/2022

Can't go wrong with "Poor Man's Burnt Ends" 🤙

08/14/2022

4 bottles of Renegade Sauce left in stock for the week! If this demand keeps up, we will have no choice but to commercialize 🤙🏼

08/05/2022

More Renegade sauce is available on the website! Don't wait, we sold out in 3 days last time we stocked!

Www.crazyjadesbbq.com

Crazy Jade's BBQ

01/03/2022

The block is eating good today 🤙🏼

08/17/2021

Your quarterly reminder 🙃

Your thirst for likes just dried out your meat 🤷🏻‍♂️

07/11/2021

My name is Crazy Jade, and if you don’t like Ribeyes… then f**k you 🤙🏼

12/31/2020

BABY BACK RIBS:
Lesson 5: Bark Vs. Burn

Let’s face it, before you started becoming interested in BBQ, you probably thought that a lot of meat you saw coming out of a smoker looked... well... burnt. With this day and age when anyone can claim to be a pit master on social media, odds are a lot of the meat you thought was burnt, was just that.

There is a delicacy in the BBQ community though, the bark. What is bark and how is it formed? Hold onto your toilet seat because I’m about to f**king tell ya.

Bark is formed through a combination of:
- Spice (or rub) composition
- Smoke
- Moisture/ V***r (hence the importance of a liquid pan)
- Heat
- Partly ash as well

These are a few ingredients (key word, few) that will help you form your bark more than others:
- Brown Sugar
- Smoked Paprika (or regular)
- Honey (I recommend clove) or agave nectar
- YOUR SPRITZ (if it includes apple juice)

Some ingredients to AVOID AT ALL COSTS:
- Applying BBQ sauce early on in the smoke (this will cause the sauce to burn to the ribs, not to be confused with the final part of the smoke)
- Dark brown sugar (mild amounts are okay, but you’re better off with light brown)
- Regular sugar (don’t do it... just don’t)

If done right, the exterior of your ribs (or any meat) will have a smokey, sweet, and all around delectable flavor that you simply can’t find in a restaurant (until I open Crazy Jade’s BBQ 😎)

This may seem like a simple - short lesson today, but trust me I wouldn’t put this in a lesson if it wasn’t absolutely CRUCIAL to making game-changing crazy good ribs!

Stay Crazy 🤙🏼🇺🇸

12/30/2020

BABY BACK RIBS:
Lesson 4: The Pre-Wrap Ritual

Ah yes, the ever mysterious middle part of the cook. When the ribs are wrapped, and the magic happens. Where meat that’s tough and undercooked, comes out tender and ready for the final stage.

What happens during this time, and how can you maximize your effort in making game-changing ribs? Buckle up, because I’m about to expose my very own secretive ritual.

As you all know by now, after your baby backs have been soaking in that nice clean smoke for about 2.5 hours, it’s time to wrap the meat. Whether you choose butcher paper or foil, the pre-wrap ritual is crucial for many reasons: tenderness, flavor, and the best part about ribs, the bark.

- When you place the baby backs on your sheet of chosen wrapping material, first apply another thin layer of your rub.

- Next, apply a thin zig-zag pattern of either clove honey or agave nectar across the ribs.

- Then, do the same, but with some “Parkay Squeeze Butter”, or partially melted butter. I prefer using the squeeze butter as it holds integrity better and doesn’t wash away the fresh layer of rub.

- Finally, apply a generous layer of your spritz you made for the ribs.

Once you’ve done all this, place the ribs face down, and fold your wrap! The bottom of the ribs should have an extra layer of protection this way to prevent drying out the ends, and the top should have a thin layer to promote even cooking! Then, place the ribs back on the smoker face up!

Stay tuned for tomorrow’s final (written version) of my Baby Back Ribs lesson! 🇺🇸

Stay crazy 🤙🏼

12/29/2020

BABY BACK RIBS:
Lesson 3: The Prep

I’ve experimented with many different ways of prepping baby back ribs over the years, and I’m still learning new things. I can tell you a few things that will never change in my rib-prep ritual that have solidified as my tried and true methods over the years.

First things first, always dry off the ribs with a paper towel or something similar before you even attempt at applying a rub. This does two things, helps get the nasty oxygenated pork juices that came from the packing plant off of the ribs... and it helps the rub stick to the ribs.

Second, I always apply a thin layer of mustard to the newly dried ribs to act as a glue for the rub. You don’t taste the mustard, and it really helps keep the rub on the meat throughout the duration of the smoke.

Third, I apply a generous (but not lumpy) layer of my homemade pork rub on the front and back side of the ribs, then follow up with a thin layer of my spritz.

How to make the spritz: the spritz I use every time is 2 parts apple juice, 1 part apple cider vinegar, and 1/2 part Worcestershire sauce. I’ve spent a LOT of time using different ingredients to see what works best, and this is the same spritz I use every time.

There are times when I will inject the ribs with my spritz between each bone and let sit overnight wrapped and rubbed in the fridge, and times where I don’t even inject or let sit overnight at all. Regardless of the time I spend prepping them, those things ALWAYS remain the same.

I encourage you to experiment, but only change ONE thing each time so you can properly document what the outcome with the changed variable was. I also encourage you to utilize kitchen/food safe nitrile gloves when prepping any meat. The rub doesn’t stick to your hands, making it so much easier to apply any rub.

There are a lot of different steps to prepping game-changing baby back ribs. Don’t worry, I will be going over these steps when I release my new series of BBQ How-To’s!

Stay Crazy 🤙🏼🇺🇸

12/28/2020

BABY BACK RIBS:
Lesson 2: The 3-2-1 Method(ish)

Odds are, if you’ve browsed the internet enough with BBQ, you’ve read about the 3-2-1 method with ribs. What is this method, and how does it work?

Actually, the 3-2-1 method is more of a “guideline” with spare ribs. Baby back ribs are usually less dense. Thus, they take a different approach to cook just right!

Let’s break it down. First and foremost, the prep should already be done and the ribs should be close to room temp (more to follow with the prep in tomorrow’s lesson).

The “3” part:
Get your smoker between 225-250F. Place your ribs meat side up for 1 hour. After an hour, spritz your ribs (spritz recipe tomorrow) and close the smoker again. Repeat the spritz every hour for 2.5 hours, not a full 3 (for baby backs).

The “2” part:
Wrap in either foil (fall off the bone) or butcher paper (slight tug) for another 1.5-2 hours (your preference as far as tenderness). Prior to wrapping tightly though, ensure you apply a thin layer of your rub, agave nectar, butter, and your spritz. Keep the smoker between 225-250F.

The “1” part:
Gently mop or rub a thin layer your favorite BBQ sauce on the surface of the ribs, and keep on the smoker for another 20 mins. This stage allows the sauce and added rub to solidify the bark on the ribs, and create an aromatic, flavorful rib all around! 💪🏼

Stay tuned for tomorrow’s lesson! As always, stay crazy 🤙🏼🇺🇸

(Pictured: 27 December 2020, baby back ribs two hours into the smoke on a stick burner from Crazy Jade’s BBQ)

12/27/2020

BABY BACK RIBS:
Lesson 1: Preference vs. Polularity

What’s better, fall off the bone or some tug? Why? If you don’t have a good answer for that question, odds are you’re just saying one or the other because that’s what you see everyone else liking.

Personally, I LOVE some tug on my ribs. I think fall off the bone is over cooked, although I smoke the majority of my ribs fall off the bone because that’s what my customers like.

How do you achieve ribs with some tug? I got you, it’s very very easy.

When you’re in the wrapping stage of a rib smoke, simply wrap the ribs in butcher paper rather than foil. If you do this, make sure they spend the entire 2 hours for that portion of the smoke in butcher paper. Otherwise, they will be a bit tough.

Tomorrow, I’ll be going over the 3-2-1 method of smoking ribs and what tweaks I do to it to make them even better! Stay tuned and stay crazy 🤙🏼🇺🇸

12/27/2020

Just a dude standing up for what he believes in 🤙🏼

12/26/2020

STEAK:
Lesson 5: Final Steak Lesson - Ingenuity

A lot of people like to define their steak as “one of a kind”... what does that really mean? Honestly ask yourself, what am I doing that makes my steak better than the steakhouse 10 miles down the road?

If you want to make good steak, do what you’ve been doing. If you want great steak, do what you haven’t been doing! A lot of potential is wasted because people are afraid to really branch out with their own flavor profiles with rubs, heat, or even sauce.

If you like some smoked paprika in your steak rub, try it! If you like some BBQ sauce with steak, why not marinade it?

Just because you see “chefs” on TV doing only salt and pepper, doesn’t mean that’s the only way to make a steak.

Anyone can be a chef, even if you’ve never touched a culinary curriculum. Cook and play by your heart y’all!

Baby Back Ribs lesson is next! Stay tuned 😎🤙🏼

12/24/2020

Brisket / Boston Butt smoke from today 🇺🇸

12/23/2020

STEAK:
Lesson 3: Searing vs. Reverse Searing:

Different cuts of steak require different methods of cooking.

The general rule of thumb to follow is this - the more marbling a steak has, the more you should consider doing a sear, then indirect heat. Vice versa for steaks with less marbling.

This is because steaks with more fat and marbling will benefit more from a sear to “glue in” the moisture before cooking the inside of the steak.

Steak with less fat to render will benefit more from a reverse sear (indirect heat first before searing over a flame or high heat) because it allows what little fat there is to melt into the meat before a crust is formed.

Certain steaks have a higher content of fat and marbling than others, it’s up to you to do the research as to which cuts have which.

Note: steaks with a higher fat content do NOT need butter when cooking. The fat does a nice enough job. The opposite is true with steaks that don’t have a desirable fat and marbling content. 🤙🏼

12/22/2020

STEAK:
Lesson 2, Butcher Shop Etiquette:

When you go to a butcher shop, odds are you know an idea of the basics of what you want. What’s the downfall of basics? The answer is simple: quantity and background of your meat.

For example, if you go to a butcher shop and ask them for Ribeyes, they’re going to ask you three more questions (if they’re worth a damn)...
1) What cut of ribeye? Cowboy cut, tomahawk, boneless, etc..
2) How much would you like? (This is where you need to do prior research to know specific serving sizes multiplied by number of people divided by the total weight of meat)
3) What grade would you like?

Knowing the answers to these three questions will give you a good start to leaving the butcher shop with what you are looking for!

Side note: It is the butcher’s job to know where the meat came from. Ask them these questions to have a better understanding of your meat and how it will taste, and texturize:
1) Is this meat grain fed, grass fed, or a combination?
2) What farm/ranch does this meat come from? (Do your research on the farm/ranch. Animals who have a healthy, stress free lifestyle will be better tasting overall)

(Pictured, 2020. A5 Hakone Wagyu ribeyes being cut for my personal order in Sagamihara, Japan)

12/21/2020

READ:
Each week from now on I will be doing 5 lessons until I gather the content for video tutorials. This week’s theme will be steaks.

Steaks - Lesson 1, Marbling:

Marbling is a commonly sought after trait with steaks. But what is marbling?

Marbling is the “small fat” you see within the steak. Not the thick portions of fat you see between different portions of meat.

Marbling is specifically the intramuscular fat between the meaty portions of a steak. It coined the phrase “marbling” from the analogy of a cracked or crackled marble ball or stone. It looks as if the meat is of cracked glass consistency.

When looking for a tender steak, look for the small, intramuscular fat, rather than the outer or inner thick portions of fat.

This will help you on your way to greatness with simple, yet effective cuts of steak that are flavorful, yet tender as room temp butter 🤙🏼🇺🇸

12/18/2020

You gotta keep the main thing, the main thing. 🥩

12/17/2020

As you know, it’s my birthday. Some birthday wisdom to share with you is this...

Life is a lot like BBQ. It looks better when you slow it down 🤙🏼🇺🇸

12/16/2020

Tutorials and videos coming soon 🤙🏼🇺🇸

11/15/2020

Brisket ✅

11/02/2020

With Election Day tomorrow remember...

10/28/2020

Crazy Jade’s Crazy Good Pulled Pork 🤙🏼
Look at that bark 😍

10/18/2020

When a friend asks for fall off the bone ribs, you give ‘em fall off the bone ribs 🤙🏼

10/16/2020

Beef Rib Heaven 🙏🏼😇

10/14/2020

No caption needed 🍗

10/13/2020

I sucked at selling T-Shirts, but my momma tells me I’m damn good at BBQ and that’s good enough for me 😇😂

10/13/2020

You don’t need that negativity in your life 🤙🏼