Patterico's Pontifications

6/17/2019

Reynolds Wrap Summer Job Opportunity

Filed under: General — DRJ @ 4:20 pm



[Link from DRJ]

2019 Chief Grilling Officer:

Calling all pit masters, grilling fanatics, and barbeque rib fans… Reynolds Wrap® once again has the dream job for you, just in time for summer!

CHIEF GRILLING OFFICER JOB DESCRIPTION

Reynolds Wrap® is looking for its next Chief Grilling Officer! New for 2019, Reynolds Wrap® is on a mission to identify the best BBQ ribs in America and we want you to lead the way.

As CGO, you won’t need a comfy corner office because for two weeks in August, you’ll be busy tasting and savoring BBQ ribs from some of the top BBQ rib cities in the country. Along the way, you’ll share tips, grilling techniques and photos on the Reynolds Kitchens® website and social channels, so grilling enthusiasts at home can make drool-worthy BBQ ribs on their own. You’ll also receive a $10,000 stipend along with pre-paid travel and lodging for you and a (very lucky) guest!

If you don’t mind being paid to taste test some of the most delicious BBQ ribs across the country, posting envy-inducing pictures of your food and falling asleep every night dreaming about your next rack of ribs, then you could have what it takes to be the next Reynolds Wrap® Chief Grilling Officer.

Application details at the link. Applications will close on Wednesday, June 19 at 12 AM CT.

— DRJ

14 Responses to “Reynolds Wrap Summer Job Opportunity”

  1. Smoke & Spice
    By Cheryl Alters Jamison and Bill Jamison
    If you want to smoke like a pro, this is the bible.
    What a great gig. Start your exercise program early.

    mg (8cbc69)

  2. I don’t grill my ribs. Having to boil them in advance is a deal-breaker for me. Makes me feel like I’m English or something.

    I steam them, in a tightly-covered steel pan, in the oven, at 375 for about 35 minutes. Then I uncover them and let them roast at the same temperature until I like the color, around ten minutes.

    nk (dbc370)

  3. smoke them nk, over wood coals at 225.
    Smoque BBQ in Chicago is a great spot.

    mg (8cbc69)

  4. Ribs are tricky. My specialty is eating them. But I do make a good sauce.

    DRJ (15874d)

  5. Bourbon Glazed Spare Ribs.
    Making the glaze fills the house with a most wonderful aroma and the flavor is special on the Spare Ribs.
    I wish I could make you these, DRJ.

    mg (8cbc69)

  6. That sounds amazing. Would you share the recipe or is it a secret?

    DRJ (15874d)

  7. Bourbon-Glazed Ribs
    Kentucky-inspired
    BBQ Rib Rub
    1/3 cup ground black pepper
    1/4 cup paprika
    2 tablespoons Turbinado sugar
    1 tablespoon kosher salt
    1 tablespoon chill powder
    1 1/2 teaspoon garlic powder
    1 1/2 teaspoon onion powder

    3 full slaps of pork spareribs [trimmed of chine bone and brisket flap]

    Bourbon mop
    3/4 cup bourbon
    3/4 cup cider vinegar
    1/2 cup water

    BOUR-BQ Sauce
    1/4 cup butter
    1/4 cup canola or corn oil
    2 medium onions minced
    3/4 cup Bourbon
    2/3 cup ketchup
    1/2 cup cider vinegar
    1/2 cup fresh Orange Juice
    1/2 cup pure maple syrup
    1/2 cup dark unsulphured molasses
    2 tablespoons Worcester sauce
    1/2 teaspoon fresh ground black pepper
    1/2 teaspoon salt

    The night before you plan to BBQ, combine the rub in a bowl. Apply the rub evenly to the ribs, reserving half the rub, place the ribs in a plastic bag and refrigerate them overnight.
    Before you BBQ, take the ribs from the fridge and pat them down with the remaining rub.Let the ribs set at room temperature for 45 minutes.
    Prepare the smoker for barbecuing, bringing the temp to 225 F.
    If you plan to mop, mix it up.
    Transfer the meat to the smoker, cook the ribs for 4 hours turning and mopping them after 1 1/2 and 3 hours.
    While the slabs are smoking prepare the Bour BBQ sauce so it is ready to apply to the ribs about 45 minutes before the meat is done. In a large saucepan melt the butter with the oil over medium heat. Add the onions and saute for 5 minutes or until they turn golden. Add the remaining sauce ingredients, reduce the heat to low, and cook until the mixture thickens, about 40 minutes. stirring frequently.
    Brush the ribs twice in the last 45 minutes of cooking.return the remaining sauce to the stove and simmer for 15-20 minutes or until reduced by a third.
    When the slabs are ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow the slabs to sit for 10 minutes before slicing them into individual ribs. Serve with the reduced sauce on the side.

    mg (8cbc69)

  8. I can tell I will like this, mg. Thank you for taking the time to post this recipe for me.

    I like slightly sweeter sauces so is it OK to not use blackstrap molasses? Also, using turbinado sugar is so smart. I wish I had thought of using that instead of brown sugar in my other recipes. Do you process the sugar first or leave the sugar crystals bigger?

    Finally, have you ever tried it with beef ribs? As good as pork is, I have to have some beef.

    DRJ (15874d)

  9. I have never left out the molasses, but I’m sure it will be fine. I leave the turbinado as is, as I would kosher salt. It seems to penetrate and breakdown those connective tissues.
    Never have tried it with beef ribs, I have another sauce for that.
    I make different sauces for every cut of meat trying to match the rub.
    I have found with my PRIMO ceramic smoker that mopping isn’t necessary on some cuts as the smoker retains the moisture during smoking.
    DRJ, buy the book I mentioned earlier. I guarantee you will be amazed.

    mg (8cbc69)

  10. Cinderella Glaze and sauce for fatty beef short ribs
    1 1/2 cups ketchup
    1 cup beer
    1/4 cup cider vinegar
    1/4 cup fresh minced cilantro
    3 tablespoons brown sugar
    2 tablespoons worcesteshire sauce
    2 garlic cloves minced
    2 teaspoons ground cumin
    1 1/2 teaspoon ground anise
    1 1/2 teaspoon salt
    1 teaspoon tabasco or other hot pepper sauce
    mix simmer and reduce

    mg (8cbc69)

  11. Another great recipe. To me, ribs are about the sauce as much as the meat so thank you.

    I wouldn’t leave out the molasses but I think blackstrap molasses is more bitter than other kinds. Does that recipe need the slight tartness?

    DRJ (15874d)

  12. I would tell you to apply for this job, mg, but I don’t think constant walking is the rehab you need this Summer. But you know grilling and smoking.

    DRJ (15874d)

  13. It just works well together. I lick the molasses off the spoon! Harmony happens when I smell and taste that sauce.
    Rub, marinade, sauce and a excellent cut of meat are well worth the time to see happy faces breaking bread.

    mg (8cbc69)

  14. Thanks, DRJ.
    Rehab is my number one duty this summer.

    mg (8cbc69)


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