RECIPE - Cluck & Squeal Beef Ribs

By Aaron James on  •  0 Comments

Cluck & Squeal has had a lot of requests from the past few months on how we made our mouth watering, tender juicy beef ribs.  So as per our fans requests here it is, enjoy! Make another Rub with the versatility of Cluck & Squeal BOLD BROWNING. For use on – Brisket, Beef Ribs, Burger surface rub, lamb, turkey and more. Proper use depends of the fat content of the meat you are applying it to. Lean meat like turkey breast is to be applied light in moderation. Alternatively well marbled Brisket and Beef Ribs to have a well-balanced medium coverage that you can see the meat through the rub.   Allow the spiced/rubbed meat to sit for 20-30 minutes, then put it into your cooker of choice. This modification of the Bold Browning BBQ RUB adds a subtlety of flavour that is embraced by the natural flavour of the meats you are cooking.   Ingredients ¼ cup of FINE GRIND Cluck & Squeal BOLD BROWNING Seasoning & BBQ Rub 1 Teaspoon Olive Oil, Grape Seed Oil or Sunflower Oil (or any NON GMO Oil with minimal flavour) ¾ Cup Coarse Sea Salt or Coarse Kosher Salt 1 cup 16 mesh...

2016 Austin EggFest

By Aaron James on  •  0 Comments

The Cluck and Squeal crew would like to thank BBQ Outfitters and everyone who came by the 2016 Austin EggFest.  It was great to see some old faces and meet some new ones as well.  We thank everyone who stopped by the C&S tent to try our offerings and talk with us about our love for BBQ.  The response was great and we were overwhelmed with the people of Austin' support and hospitality, Thank you. Cluck and squeal would also like to thank Franklins BBQ and Aaron Franklin for taking the time out of his busy schedule to chat with us about all think BBQ, as well as John Mueller.  Is was great to to see and taste some of the best BBQ we have ever had. As promised here are our recipes from the event.   Cluck & Squeal Pork Belly aka 'Pig Candy' Ingredients 1. Cluck & Squeal Rib Formula Seasoning 2. Pork Belly  (from a local butcher of your choice, ask to have the pieces sliced approx. 1/4" thick) 3. Pure Canadian Maple Syrup Directions 1. Generously season strips of Pork Belly with C&S Rib Formula, allow to sit for 20 mins or longer if possible. 2. Lay...

BBQ Classses with Stock in Trade

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Cluck & Squeal would like to thank everyone who made it out Thursday April 22nd to Stock In Trade's BBQ Class.  It was a great night and some good knowledge was exchanged.  I seem to always learn something new when hanging out with Jason and the Stock In Trade crew.  #StockInTradeTO For the class Cluck and Squeal prepared two items to sample. The first was C&S Ribs using our Rib Formula Rub and the second was chicken legs and thighs using the famous All Purpose Rub.  Each item is simple and easy to prepare and when cooked over fire or on a BBQ they are sure to please. For this cook our items were cooked on a Large Big Green Egg smoker with red wine soaked peach chips. Below is a list of the steps in preparing the items for you to follow.   Preparing the smoker. 1. For best results on longer smokes, we like to start with a clean smoker.  All old burnt coals and ash are removed. 2. Starting the coals, using a small amount of coals place them in a chimney starter.  Be sure there are both larger chunks and smaller ones inside the starter. Using a blow torch (or any...

Toronto Loves Cluck & Squeal!!!

By Marc Cardinali on  •  0 Comments

Cluck and Squeal would like to thank all our supporters and retailers for Cluck and Squeal Rub's.  We have a great group of retailers located in all area's of the GTA. Find your closest retailer and get Cluck'in & Squeal'in today!!                                           

Smokinwilly Squealer’s Championship BBQ Team Review

By Marc Cardinali on  •  0 Comments

Just recently we spoke with the Smokin Willy BBQ Team.  They contacted us in regards to our products and wrote us a great little note. “These rubs go really great with Pork and Ribs” We found that by adding the Cluck & Squeal rub to our marinades, gives additional flavors to the meat as the rub is absorbed during the marinating process. After marinating our pork for about 12 hours, we apply the all purpose rub seasoning and let stand for 2 to 3 hours before putting in the smoker. The flavor produced by the Cluck & Squeal rub is very unique and has won our team several 1st places in pro-competition. Enough cannot be said about the Cluck & Squeal low salt rib formula, it is truly amazing and blends really well with our own rib glaze producing an awesome flavor profile. We finished in the top 10 Georgia Barbecue Association (GBA) team of the year in 2011-2012 and won the GBA Georgia 2011-2012 State Championship. My personal review of the Cluck & Squeal rubs is that both deserve five ***** star ratings and each are definite winners on the pro-competition circuit. “Great Products Marc”….Smokinwilly! Thank you Smokin Willy BBQ...

NiaEGGara EggFest Wrap Up! - Niagara Falls, ON Canada

By Marc Cardinali on  •  0 Comments

Hello Everyone!!!   The Cluck & Squeal team would like to Thank Nick and his Lake Shore Living Team, Hernder Estate Winery, and everyone else who came out to the 2014 Niagara Eggfest. What an awesome day, amazing weather, fabulous food, and so many wonderful people.  We can hardly wait to do it all again next year.   We know a lot of you have been emailing as well as asking about some of our recipes from the 2014 Niagara EggFest. Below we have compiled a quick list.   Cluck & Squeal Pork Belly aka 'Pig Candy' Ingredients 1. Cluck & Squeal Rib Formula Seasoning 2. Pork Belly  (from a local butcher of your choice, ask to have the peices sliced approx 1/4" thick) 3. Pure Canadian Maple Syrup Directions 1. Generously season strips of Pork Belly with C&S Rib Formula, allow to sit for 20 mins or longer if possible. 2. Lay Pork Belly Strips on grill at approz 350F/180C. 3. Cook for approximately 12 - 15 minutes (we did 7 minute per side). 4. After initial cook pull strip off the grill onto a large board and light bast with Maple Syrup and gently coat again with C&S...

2014 Niagara EggFest - This Weekend!!!

By Marc Cardinali on  •  0 Comments

The Cluck & Squeal Team would like to invite everyone down to visit our booth at the 2014 Niagara EggFest.  The Festival takes place at the Hernder Estate Winery located in the heart of Niagara wine country.  As always it looks to be a great day at the winery with some amazing Chef's preparing some mouth watering creations for you to sample.  You can find out more on the festival here: http://www.niagaraeggfest.com/ We look forward too seeing you there and until then keep clucking & squealing and Egg On.    

Porkopolis EggFest Cincinnati - Ohio

By Marc Cardinali on  •  0 Comments

Cluck & Squeal would like to thank everyone who helped make the Cincinnati Porkopolis Eggfest a wonderful event.  So many great people, so much great food, plenty of creative culinary idea's, and a whole lot of fun times, eh!  A special shout out to Eddie Meiner's for his hard work and preparation for the 2014 event, and Chef JJ for his great Seminar's and now stocking all three Cluck & Squeal Rub's.We would also like to thank High-Que for the new High Heat Gasket Seals and Fire Grate for the Cluck and Squeal Team to test out at home.  For a better look at the quality accessories they offer for your Big Green Egg check out their site high-que.com/.  And Mike Chance at innovationsbychance.com, check out some of his amazing innovations for your Big Green Egg, especially 'THE ROSWELL RIG' an amazing double Decker Pizza rack.Here are our recipes to what Cluck & Squeal served for the event:Cluck & Squeal BruschettaIngredients1. Cluck & Squeal All Purpose Seasoning2. Tomatoes (your choice, Roma, Beef Steak, Better Boy, Burpee, etc)3. Extra Virgin Olive Oil (we used cold press)4. French Baguette (or any bread of your choice)Directions1. Remove core from Tomatoes and cut up into wedges or slices.2. Take...

Cluck and Squeal is Online

By Marc Cardinali on  •  0 Comments

Cluck and Squeal would like to thank all of our faithful followers for your patience as we brought the store online.  We hope you enjoy our online experience and if you have any questions please feel free to reach and we would be happy to assist you in any of your needs.  Cheers and Happy BBQ'ing.