May is National BBQ Month! Here’s $5 to Celebrate…

by | May 17, 2022

may barbecue month sales

Yes, humans have created a holiday for everything now, but we’re going with it because it’s a delicious excuse for a cookout (or three).

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Use coupon code MAYBBQ to get $5 off your $40+ order

Sale ends May 31, 2022 at midnight. We ship out the same or next business day, so you could be firing up that grill with new flavors within a few days!

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Meet Some of Our Customers’ Favorite BBQ Rubs & Seasonings:

organic Montreal steak seasoning

Organic poultry seasoning

organic Memphis style rub

Keffir lime salt for bbq cocktails

organic sazon no msg

Egyptian 7 spice baharat kabob spice

organic smoked paprika

organic jerk seasoning authentic Jamaican

We Have So Many More BBQ Flavors for You!

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BBQ Facts to Delight (Maybe Bore) People With…

90s the more you know star

Since we’re celebrating a fun/made up month-long holiday, why not learn some silly things?
  • 7 out of every 10 adults in the USA own a grill or a smoker. The other 3 out of 10 own at least 4 grills (OK, we made the last part up)
  • Most popular holidays for BBQ’ing: 4th of July, Memorial Day, Labor Day, Birthdays, Mother’s Day, Father’s Day and Super Bowl. Thanksgiving is getting more popular every year.
  • Lid on or off? Grab a ruler… If the meat is less than 3/4 of an inch thick, the lid stays up so it doesn’t overcook. If thicker, slap that lid down to trap the heat. It’ll give your meat a good sear and gets the grill hotter to throughly cook the thick meat.
  • But what about the holes on the grills and lids (dampers)? According to Weber, it isn’t a huge pile of charcoal that gets a grill screaming hot, it’s using the dampers correctly. They recommend keeping the bottom damper fully open, while using the lid damper to control the temperature. By adjusting it from 1/4 open to fully open, you can control the heat from about 250 to 550 degrees. A fully open damper allows a lot of air in, which fuels the fire and causes it to burn hotter (450 to 550F). Closing the damper cuts the oxygen, lessens the fire, and gets you down to the 250 to 350F range.
  • Fruit is super tasty when you grill it! Especially watermelon, strawberries, peaches, pineapple, pears and bananas. Just cut large pieces, coat with a neutral-tasting, high-heat oil and put on a hot part of the grill but on indirect heat (it doesn’t take long to cook it). With citrus, like oranges, lemons, limes and grapefruit, dust with sugar to keep the rinds from sticking and give it a tasty caramelized finish.
  • Some say you can measure barbecue heat with your bare hand (others say watch out for burns)…Apparently you can tell the heat level if you hold your palm 5 inches above the grill and count the number of seconds you’re able to comfortably keep your hand there without it becoming painful. 2-4 seconds = 451-550F; 5-7 seconds = up to 450F; 8-10 seconds = up to 350F. Or just get a meat thermometer. P.S. <–That.
  • Humans have barbecued for thousands of years. Archeologist traced evidence of humans cooking food over an open fire back to the stone age. They even found this evidence at Stonehenge, which humans built ~5,000 years ago. Side note: Doesn’t this seems pretty obvious because they didn’t really have access to Maytag ovens, air fryers or sous vis gear back then. “Cooking over fire” seems kinda… “duh”, am I right?
  • The Ford Motor Company sold barbecue grills…Since it took a lot of lumber to create decorative car wood trim, they built a factory to turn wasted wood into charcoal briquettes. In the 1930s, they even created “picnic kits” as vehicle accessories that consisted of portable grills and charcoal.
  • BBQ bologna is a thing people swear by. Just rub a, um, “log” down with a mix of mustard and your favorite Pinch rub and smoke at a low temp for a few hours.

 

Get Your $5 With this Coupon Code: MAYBBQ

may barbecue month sales

 

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Happy BBQ’ing, ya’ll! 

~Thomas & Meaghan

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