Crazy Jade’s BBQ

06/19/2023

Premium sauce, premium packaging.

Use promo code "DADDY" for 15% off all sauce orders. Expires at 11:59pm on June 18th!

Happy Father's Day - Stay Crazy 🤙🏼

06/18/2023

Happy Father's Day to all the tong-clicking, grill slapping, masters of flame. May your new balances stay grass-stained and your grill stay full 🤙🏼

Use code "DADDY" at checkout and enjoy 15% off any amount of sauce - today only!

https://crazyjadesbbq.com/

08/26/2022

Can't go wrong with "Poor Man's Burnt Ends" 🤙

08/14/2022

4 bottles of Renegade Sauce left in stock for the week! If this demand keeps up, we will have no choice but to commercialize 🤙🏼

08/05/2022

More Renegade sauce is available on the website! Don't wait, we sold out in 3 days last time we stocked!

Crazy Jade's BBQ

01/03/2022

The block is eating good today 🤙🏼

08/17/2021

Your quarterly reminder 🙃

Your thirst for likes just dried out your meat 🤷🏻‍♂️

07/11/2021

My name is Crazy Jade, and if you don’t like Ribeyes… then f**k you 🤙🏼

12/31/2020

BABY BACK RIBS:
Lesson 5: Bark Vs. Burn

Let’s face it, before you started becoming interested in BBQ, you probably thought that a lot of meat you saw coming out of a smoker looked... well... burnt. With this day and age when anyone can claim to be a pit master on social media, odds are a lot of the meat you thought was burnt, was just that.

There is a delicacy in the BBQ community though, the bark. What is bark and how is it formed? Hold onto your toilet seat because I’m about to f**king tell ya.

Bark is formed through a combination of:
- Spice (or rub) composition
- Smoke
- Moisture/ V***r (hence the importance of a liquid pan)
- Heat
- Partly ash as well

These are a few ingredients (key word, few) that will help you form your bark more than others:
- Brown Sugar
- Smoked Paprika (or regular)
- Honey (I recommend clove) or agave nectar
- YOUR SPRITZ (if it includes apple juice)

Some ingredients to AVOID AT ALL COSTS:
- Applying BBQ sauce early on in the smoke (this will cause the sauce to burn to the ribs, not to be confused with the final part of the smoke)
- Dark brown sugar (mild amounts are okay, but you’re better off with light brown)
- Regular sugar (don’t do it... just don’t)

If done right, the exterior of your ribs (or any meat) will have a smokey, sweet, and all around delectable flavor that you simply can’t find in a restaurant (until I open Crazy Jade’s BBQ 😎)

This may seem like a simple - short lesson today, but trust me I wouldn’t put this in a lesson if it wasn’t absolutely CRUCIAL to making game-changing crazy good ribs!

Stay Crazy 🤙🏼🇺🇸