Head Country Barbecue

Question: Are your spices available in the Dallas area?

Answer:
Jim, At this time try Wal-Mart. If the Wal-Mart does not have it then we can send it to you via UPS. Thanks for the question. Paul

Question: We enjoy you BBQ sauce and we serve it to a lot of soldiers and their families. They love it. Most of them,when they leave Ft. Sill for a new assignments, take gallons of Head Country with them. I buy your mild BBQ sauce by the gallon, but I can not find the hot in the gallon. The hot I can only find in the 18oz bottles, does anyone in Lawton sell the hot by the gallon?

Answer:
Rick, The only opportunity for a quick solution is to have the Sam's Club bring it in. Talk to the club manager there and he can bring it in. Otherwise we can ship it to you by the single gallon or case. I appreciate your support. We send cases of product to our service men and women oversees on a regular basis. Thanks for your service to our country. Paul

Question: I am honing my skills on briskets and have had a few very successful ones but yesterday had an issue where I could not get the meat to 200 degrees regardless of the smoker temp or time(went up 1 degree in 2 hours at 325 in the last hour of cooking). It stalled at 195. It was fairly dry when I cut it but the next day it was not too bad. My usual program is using a flat cut, fat pad up, 2 hours at 210, then in foil at around 300 until internal temp hits 200-205. BTW, I am a transplanted Okie in Los Angeles, your bbq sauce always is a hit out here and everytime I come home I return with several gallons in my luggage.

Answer:
Thad, thanks for the note and question. I am glad you and your friends in California enjoy Head Country. Thanks for sharing a taste from Oklahoma. I have run into this issue with a brisket one time. It was a select brisket. I could not get it to get hotter and breakdown. I cannot say much other then it was the meat itself, just tough. I usually cook at 275 degrees for 3 hours then wrap and cook for 2.5-3 hours at 300 degrees. All in all I think you just ran inot a brisket that was not going to breakdown or stay moist. I am glad it tasted as good as it did, you were fortuate it wasn't tough. Thanks Again, Paul

Question: where can I purchase your sauce in Jackson, Ms.

Answer:
Joe, unfortunately, the only way to get it to you in Mississippi is via the mail. We are not in any retail stores in your area at this time. Thanks for asking. I have been visitng with Bob Pavy with Viking Range lately. Thanks, Paul

Question: can a rib-eye roast be cooked over a oak wood fired pit

Answer:
Derris, Thanks for the question. I believe you can cook an excellent rib-eye roast over an oak fire. As I suggest for any type wood, make sure the wood is seasoned (Dry) for at least six months. The smoke from the wood will cover the meat with the smoke taste. The more moisture in the wood the more creosote on the meat. If you have ever tasted meat that has a bitter taste, it is more than likely the creosote covering the meat. Make sure your fire is burned down to coals and then add only enough wood to maintain the heat you need to cook with. For a 15-16lb rib roast. I would start cooking at 275. While the fire is getting hot I would rub the rib-eye with our Head Country Premium Marinade, then season lightly with our Championship Seasoning. Then sprinkle the top of the roast lightly with course black pepper. You can begin the marinading process several hours before hand also. Place roast with the lip up as close to the fire as possible without burning it. Let it cook for 2.5 hours. By this time the internal temp should be about 120 degrees. It won't take long to finish it off once it reaches 120 degrees. Back the roast away from the fire a little (12 inches). Boost the temperature to 300 degrees and cook until 140 internal temp on the ends of the roast. Boosting the temp will give a nice crust on the outside of the roast. Cooking to 140 degrees on the ends will give you a medium rare 135 in the center. It will take and additional 30-45 minutes to finish cooking the roast. This will be a fine piece of meat. Good luck, Paul

Question: do you have any christmas packages to be sent out?

Answer:
Willis, We have several items to chose from for Christmas. Take a look under Specialty Items in Shop The Cook Box. We can put those items in a clear Christmas also. Thanks Paul.

Question: Anyplace in Florida to get it?

Answer:
Robert, at this time the only way to get our products to you is via the mail. We use UPS on a daily basis. Thanks for asking, Paul

Question: IS THERE A PLACE IN LA, CA. WHERE I CAN BUY HEAD COUNTRY SEASONING.

Answer:
David, Unforunately, at this time the only way for you to get seasoning in Califonia is via UPS or USPS. Thanks for asking, Paul

Question: is there a place in tulsa ok. to buy head country seasoning ?

Answer:
Veronica, Thanks for asking the question. You can find Head Country Seasoning at all the local grocery stores. You can also find it at Perry's Meat Market. Thanks, Paul

Question: I would like a basic recipe for meat Marinade. Thank you

Answer:
Viola, Are you asking for a recipe to make a marinade or how to marinade meat? I will answer both. Head Country makes a wonderful marinade for meats. It is a combination of 21 ingredients that are all natural. It is great on beef, pork, and fish. We have it available in 10oz bottles. As far as marinading meat I usually don't marinade too long. If the meat sets in the marinade too long the muscle gets mushy. I marinade beef steaks 45 min., pork chops 20 minutes, and pour some marinade in the foil pan while grilling or broiling fish. When grilling outside I use the left over marinade as basting sauce while grilling. Hope this helps. Thanks Paul Schatte

Question: I have a bottle of Head Country Marinade I want to use on Sirloin Steak. How long should I marinade and should I put the meat in the refrig. while marinading? Thank you for your assistance.

Answer:
Patrica, Sorry for being tardy in responding to your question. I have been in Africa for the past 10 days. Our marinade is very good on sirloin. I suggest soaking the steak for only about 45 minutes then season lightly with our Head Country All-Purpose Seasoning. Prepare the grill. Place the sirloin on the grill and cook to desired level. Medium rare on sirloin will provide the most juicy taste. While grilling and turning steak use the leftover marinade by spooning or brushing over the sirloin. I can smell the wonderful beef aroma coming off the grill as I respond to your email. I will have to pick one up at the store on the way home tonight. You have a great meat market there in Tulsa, Perry's Food Store, tell Phil and Bud I said hi when you go by. Thanks for the question.

Question: How long does a 6 lb beef brisket need to smoke until completely tender?

Answer:
Dani, Sorry for the delayed response. I was on a safari in Africa the past 10 days. The temperature you are cooking at will be the determining factor. I like to begin cooking at 275 degrees for 3 hours. I place fat side up. After internal temp reaches 155-160 degrees, wrap in double layer foil fat side down. Cook at 275-300 degrees for an additional 3-3.5 hours or until internal temp reaches 200 degrees. Remove from cooking device and let rest for 30 minutes before slicing. Hope this helps. All in all 6-6.5 hours should do it. Thanks Paul

Question: This is a question about beef brisket: an expert in Texas says after barbequing his brisket he wraps it in aluminum foil and puts it in a dry ice chest for up to eight hours. Does he mean a chest with dry ice in it, or an ice chest with no ice in it? Please advise, as I've currently got a beef brisket I just barbecued in an ice chest, wrapped in tin foil, with no ice in it.

Answer:
Roger, I am sure what the gentleman from Texas meant was a dry ice chest, not an ice chest with dry ice. I like to do this with brisket, pork butt and ribs. By doing this the meat can reabsorb some of the natural juices. It also allows the meat to firm back up before slicing. You need to be aware that the meat may continue to cook in the foil. So if your end result temp is say 190 degrees then pull at 185 degrees. It also depends on how tightly sealed the holding unit is and how much meat you put in the ice chest or cambro. One brisket will create some extended heat but 2,3 or more will add a lot of heat for a longer period of time. You asked about putting meat in the refrigerator. I would not put hot meat in a refrigerator. You will put a lot of steam inside the refrigerator which is not good for the unit itself and the other items inside. You had asked n a second email that you lost your smoke ring or crustiness on the outside of the brisket. I have not experienced loosing a smoke ring once it is there. The climate of the day has a lot to do with a natural smoke ring. A ring can be fabricated using a little tenderizer. You will loose the harder outside covering because the foil and holding unit will soften the outside texture. So if you want that crusty outter edge cook it to desired internal temp 195-200 degrees on the smoker and don't ice chest it. Pull from smoker and open the foil to let the heat disapate. Hope this long winded answer helps. Thanks, Paul

Question: Why is there no answeres showing up for the good questions asked?

Answer:
James, After visiting with the web host I believe I have addressed this issue. You and others wll be seeing answers to questions on the website in the future. I have answered the questions before but it only went directly to the person that asked. Thanks for asking. Paul Schatte

Question: How come you have a question and answer area, but never post any answers?

Answer:
Terry, thanks for the question I beleive I have this issue addressed. You will see responses now. I hope you get this answer. I tried your email address and it did not go through.

Question: Where to purchase Head country all purpose Championship Seasoning in my area.

Answer:
Una, thanks for asking. You should be able to find both our bbq sauce and seasonings in the local H.E.B. stores at this time. Let me know if it not in the particular store you shop at. Thanks, Paul

Question: I bought some of your fine bbq sauce at the local grocer H.E.B. and am interested in purchasing your championship seasoning locally. Can you tell me if your have a reseller of your seasoining in my local San Antonio area. Thx Roland

Answer:
Roland, glad you like the products we make. You should be able to find the Head Country All-Purpose Championshp Seasoning in all the H.E.B. stores now. Thanks for asking, Paul

Question: Dear Paul,

Our family really likes Head Country BBQ sauce. We are going to entertain some guests soon and would like to feature some of your products. I was thinking about cooking a prime rib roast. Can you give some suggestions?

Thanks in advance.

Answer:
Hey John,

What an outstanding cut of meat to serve to your guests! I will share two recipes that will surely have your guests hiring you to cook for THEIR big events!

First, let's go over a few tips for a great prime rib roast:

Find a good butcher or meat market and make him/it your friend! Their knowledge and advice will help you immensely.

Order the best possible grade of meat. USDA "Prime" grade (not to be confused with the name "prime rib roast") is stratospherically priced but worth the investment since less than 5% of beef qualifies for this best-of-the-best status. You decide if the guests and event are worth it. The USDA's "Choice" grade is a reliable indication of excellence too.

Ask for a prime rib with the bone still intact. If not available, boneless will be fine.

Leave the bone on during the cooking stage. The bone will add a great deal of flavor.

Make sure the roast's pre-cooked weight is clearly marked. You will need this information to determine total cooking time (figure 11 - 13 minutes per pound). You do NOT want to overcook this fantastic cut of meat.

Choose your charcoal and hardwood for the fire carefully. I rely on seasoned pecan wood. You may have trouble finding pecan wood in Iowa. You may have to use oak. What ever your choice of wood, make sure it is seasoned or dry. Wood that is not cured will coat the meat with a strong smoke(creosote) flavor.

Likewise, the quality of your charcoal will influence the meat's flavor. We recommend using the best quality hardwood charcoal you can find. We advise against using briquettes that are pre-soaked in lighter fluid. Since the prime rib is a large cut of meat that relies on the "low and slow" cooking method, you will need to add more fuel to the fire to maintain the proper cooking temperature. Adding briquettes infused with a petroleum product will give you an inedible disaster.

Prepare the meat:
Vigorously shake a bottle of our Head Country Premium Marinade. This ensures the solids (those herbs and spices that make our marinade so great) are well-suspended. Pour 1/3 cup Marinade over the top of the roast and rub into the meat. Next sprinkle 1/3 cup Head Country All-Purpose Championship Seasoning on the rib roast and again rub into the meat. Place in pan and then cover and refrigerate for three hours or overnight.

To cook the meat:
When you are ready to build a fire, remove the roast from refrigeration and allow to stand at room temperature until your fire is ready (about 30 - 45 minutes.) Build a hardwood fire to one side of your smoker or grill. Once the cooking chamber reaches a temperature of 275°-300°F, place the seasoned roast on the grill away from direct heat. As it cooks, move roast around on grill to sear all sides for an appealing flavor.

After the initial cooking stage -- determined by the size of the roast -- check for doneness. Insert a meat thermometer into the center of the roast (without touching bone). Once the center reading reaches 115°F (for rare), remove the roast and loosely cover with foil. Let rest in a warm, draft-free place for 15 minutes. As it rests, the roast will continue to cook -- even gaining an additional 20° in temperature as well as absorb some of its natural meat juices. If you prefer more "doneness", leave the meat on the fire until the thermometer reaches 135° - 140°F and let it rest for a longer period of time.

To serve:
Remove meat from foil and place on cutting board. Reserve any juices remaining in foil by pouring into a glass container and setting aside for fat to separate. Carefully cut meat away from the bone. Set bones aside to quiet those "snackers" standing at your elbow hoping for a handout. Turn meat back over and slice into desired thickness -- usually 1/2-inch for entree' servings or paper-thin for sandwiches.

Defat the reserved juices and stir in an equal amount of your favorite Head Country Bar-B-Q Sauce. Warm briefly and pass with meat. This sauce is also great for basting individual slices of prime rib for those who like their serving "finished" with a brief searing in a hot skillet.

The second recipe is for sauteed' mushrooms. Start this recipe about 1½ hours before the prime rib is done.

   2 lbs of fresh mushrooms with stems on (washed and drained)
   4 tablespoons or 1/2 stick real butter
   1 cup water
   1/3 cup Head Country Premium Marinade, well-shaken before measuring

Place all ingredients in sauce pan and bring to a boil. Simmer, with lid set slightly ajar, for 1½ hours. If liquid gets low add water or wine. Serve with prime rib.

Let me know how this turns out.

Paul Schatte,
General Manager