We know you probably have a ton of BBQ or grilling sauces in your refrigerator and sometimes it seems you will never use them all up. But how many of them contain sugar or sweeteners? We bet about 99% of them.
Seems like most folks think it’s a dandy idea to sweeten their sauces and darn it we think it’s about time for something different. NO BULL.
Fact is, there isn’t any sugar in it. Or sweeteners. And yet it’s completely yummy. We set out to make something that doesn’t drown the steak but a sauce that respects it. Its a little bit science and a little bit art. We combined a few simple natural ingredients into a complex, sophisticated soy-based sauce that magically changes its flavor over heat.
Fire brings out the flavor of NO BULL, and NO BULL finesses the flavor of whatever you’re grilling.
As it cooks, it’s busily breaking down and mixing up at the molecular level. Everything gets all smoky and intense and binds with the fire and the food. As a result, like a fine wine you get a complex flavor. It starts out a little tangy and ends up smooth and citrusy and subtly, definitely delicious.
NO BULL is a sauce for everyone who appreciates fine food.
Because of its concentrated flavor and thickness, it’s NOT a good marinade – so don’t even try it. That’s good – no prep.
With NO BULL you don’t just plop a steak on the grill and leave it there to cook, turning it only once. This is way more fun.
Get the grill really really hot and sear the steak on both sides. After searing, brush on a layer of NO BULL. There’s no sugar so it won’t burn. It’s important to layer it on – 3 layers on each side – turning it frequently and searing in each coat to make a rich, deep, glaze.
Be sure to cook each layer into the meat. Remember, the heat brings out the flavor. With thinner steaks like skirt steak it’s a bit of a challenge. Work fast and pay attention, but its well worth the effort. Use 2 layers on each side for chicken or pork.
NO BULL works best on steaks with lots of marbling – rib eye, new york, tri tip, skirt steak, and it’s great on hamburgers.
And...While we really love it best on steak, others like it better on chicken, pork, veggies, and fish (particularly salmon). Another favorite of ours is poblano or anaheim chiles. For the more adventurous, try jalapenos.
Or for that matter, try it on anything you want and let us know how it goes.
Gary & Beky Townsend
Fairfax, California
No fat.
No sugar.
No cholesterol.
No sweeteners.
No preservatives.
No artificial colors.
No artificial flavors.
Low in carbohydrates.
All natural.
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