BCR
    June 2017 
                                                                       
   In this issue:   
  • And Just Like That...
  • June Special: Get Ready, Get Set, Grill!
  • Recipe: St. Louis-Style Pork Spare Ribs (feat. SpecialShit)
And Just Like That...
 
...Summer Is Here! 
  
Whew! It's time to take a breather, right?! Even if you don't have a vacation planned, beautiful summer weekends really help to recharge the spirit. And, summer cookouts really exemplify the awesomeness of the season.

That's what we had in mind for this month's
newsletter. Not only are we having a great combo sale featuring our build-your-own gift pack (you choose what goes in it!) AND our assortment of dip mixes, but we're also
sharing an excellent recipe from one of our
happy customers.

So... what are you waiting for? Scroll on and let the grilling begin!
 
June Special
     
 
Get Ready, Get Set, Grill!
Give-a-Shit Gift Pack + DipShit Sampler  
 
Gift Pack includes 3 bottles of gourmet seasonings
(you choose which ones!)
PLUS 3 each of DipShit for Fruit and DipShit for Vegetables
 
   Regularly a $42.99 value for only $34.99! 
Click  Here to Order Now!
Use Coupon Code:  GASDIPS 
 
This offer is only available through this newsletter and expires 6/30/17. 
     
Recipe: St. Louis-Style Pork Spare Ribs (feat. SpecialShit)  
From the Kitchen of Dwayne Kelley:
St. Louis-Style Pork Spare Ribs (feat. SpecialShit)  
 
He doesn't share this recipe with just anyone; luckily, we're special!
      
Ingredients
* 1 full rack of St. Louis-style pork spare ribs
* SpecialShit
* 6 oz. of Bud Light Lime
* mustard/vinegar BBQ sop of your choice (we recommend ours!)


Preparation
1. Liberally season both sides of the ribs with SpecialShit. Place ribs onto some aluminum foil, bone-side down.
2. Fold up the sides of the foil to make a bowl and pour in the beer, taking care not to wash off the seasoning from the ribs.
3. Seal up the foil tightly and place on a 250°F grill for 1 hour.
4. Unwrap the ribs place back onto the grill, and baste with your favorite mustard/vinegar sauce. Cook for about 10 minutes, then flip and baste the other side for 10 more minutes. 
 
We sure hope you get to take advantage of these long sunny days and cook up something delicious outside... and when you do, don't be shy about sharing some pics! Nothing makes us happier (or hungrier) than seeing all the different ways people enjoy themselves some SpecialShit. See you next month!

Dan Martin 

(the SpecialShit Guy)

 

 

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Dan Martin  (the SpecialShit Guy)
BCR