McCormick Demo Stage Schedule

Click on each demo title to view the recipe!

Thursday, May 16

  • 1:00pm: BBQ Pork Butt

    • Lonnie Smith; Head Cook, Pit Master and Owner of Bubba Grills

  • 3:00pm: Triple Pickle Gold Chicken Thighs

    • Executive Chef Kevan Vetter, Senior Culinary Director at McCormick

    • Featuring: Cattlemen’s® Carolina Tangy Gold BBQ Sauce, McCormick® Grill Mates Dill Pickle Seasoning and Frank’s RedHot® Dill Pickle Hot Sauce

  • 5:00pm: Smoked Honey Jalapeno Wings and BBQ Pasta Salad

    • Chef Rocky Stubblefield, Associate Research Chef at McCormick

    • Featuring: Stubb’s Honey Jalapeno BBQ Sauce & Original BBQ Sauce

Friday, may 17

  • 12:30pm: WCBCC Judging Overview

    • Brandon O’Guin, Judging Chair

    • Sorry, no samples for this one :)

  • 3:00pm: Smoked Tri-Tip Birria BBQ Tacos

    • Chef Gabriel Quiroz, Associate Research Chef at McCormick

    • Featuring: McCormick® Grill Mates Trip Tip Seasoning and Cattlemen’s® Memphis BBQ Sauce

  • 5:00pm: Smoked Pork Cowboy Sushi

    • Chef Dan Clark, Senior Research Chef at McCormick

    • Featuring: Cattlemen’s Tangy Sweet Hawaiian BBQ Sauce and Kansas City BBQ Sauce, McCormick® Grill Mates Cracked Black Pepper and Garlic Seasoning

Saturday, May 18

triple pickle gold chicken thighs with slaw

Marinade  

  • 2 tablespoons cider vinegar 

  • 2 tablespoons water 

  • 2 tablespoons oil 

  • 2 tablespoons McCormick® Grill Mates Dill Pickle Seasoning 

  • 1 tablespoon Frank’s RedHot® Dill Pickle Hot Sauce 

  • 2# boneless skinless chicken thighs 

Carolina Tangy Gold Slaw  

  • 1/4 cup Mayonnaise 

  • 2 Tbsp Cattlemen’s® Carolina Tangy Gold BBQ Sauce, plus extra for drizzling 

  • ¼ cup kosher dill pickles, chopped 

  • 2 cups Green Cabbage, Shredded 

  • 1/2 cup Carrots, Shredded 

  • ¼ cup sliced red onion 

  1. Combine vinegar, water, oil, seasoning and hot sauce together in a small bowl. Combine marinade and chicken thighs in a 1-gallon resealable bag and massage lightly to evenly distribute the marinade with the chicken. Place the chicken in the refrigerator and allow to marinate 1 hour to overnight. 

  2. While the chicken is marinating, mix the ingredients for the slaw dressing then combine with the shredded cabbage, carrots and red onion. 

  3. Grill chicken over medium-high heat until an internal temperature of 165ºF. Let rest for 5 minutes. 

  4. Slice the chicken into strips and serve with slaw on the side. Drizzle chicken with extra Cattlemen’s® Tangy Carolina Gold BBQ Sauce if desired. 

Chef’s Tip: This also makes a great sandwich!

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Stubb’s Honey jalapeno chicken wings with bbq pasta salad

Honey Jalapeno Chicken Wings 

  • 4 pounds raw chicken wings, drums and flats 

  • 2 tablespoons vegetable oil 

  • 2 tablespoons Stubb’s® Sweet Jalapeno Rub 

  • 1 ½ cups Stubb’s® Honey Jalapeno BBQ Sauce 

  1. Preheat smoker to 275ºF. 

  2. Toss wings with oil, then toss with seasoning to evenly coat. 

  3. Place wings in a single layer on the smoker rack and smoke until and internal temperature of 155ºF. 

  4. Remove wings from grill and increase temperature of smoker to 400ºF. 

  5. Grill wings until the skin is crispy and have reached an internal temperature of 165ºF. 

  6. Toss wings with the Honey Jalapeno BBQ Sauce and serve with ranch and celery sticks. 

 

Stubb’s BBQ Pasta Salad 

  • 1 pound elbow macaroni (about 8 cups cooked) 

  • 1 tablespoon salt 

Dressing 

  • 2 tablespoons apple cider vinegar 

  • 1 teaspoon McCormick® Chili Powder 

  • 1/8 teaspoon McCormick® Garlic Powder 

  • 1/8 teaspoon McCormick® Black Pepper 

  • 1 cup mayonnaise 

  • 1/2 cup Stubb’s® Original Barbecue Sauce 

  • 1 red bell pepper, diced 

  • 2 celery stalks, diced 

Garnish 

  • 4 green onions, sliced thin 

  1. Add salt to 4 quarts of water and bring to a boil. 

  2. Add noodles and cook as directed on package. Drain and rinse with cold water until cool. Allow to all excess water to drain off. 

  3. While pasta is draining, combine the vinegar, chili powder, garlic powder, mayonnaise, Bar-B-Q sauce and black pepper to make the dressing. Mix in the bell pepper, celery and onions.  

  4. Place pasta into a large bowl and mix in the dressing. 

  5. Place in refrigerator for at least 30 minutes before serving. Garnish with green onions before serving.

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Smoked Tri-Tip BBQ Birria Tacos 

 Makes 16 tacos

Trip-Tip:  

  • 2 lbs. Tri-tip, trimmed   

  • 3 Tbsp McCormick® Grill Mates Chili Garlic Tri-tip Seasoning  

Dip Broth:  

  • 4 Cups Beef Stock   

  • 1 each Large Onion, quartered   

  • 6 each Garlic Cloves  

  • 1 each Red Jalapeno, destemmed, seeded and cut in half 

  • 2 Tbsp McCormick Grill Mates Chili Garlic Tri-tip Seasoning  

  • ¼ Cup Lime Juice   

  • 2 tablespoons Cholula® Chipotle Hot Sauce

  • 4 Tbsp Cilantro, coarsely chopped 

Chili Garlic Mayo:  

  • 1 cup Mayo  

  • 1 Tbsp McCormick Grill Mates Chili Garlic Tri-tip Seasoning   

Tacos Build

  • ½ cup chopped white onion

  • ¼ cup chopped cilantro

  • 1 each red jalapeno, deseeded and finely diced 

  • 16 each Street Taco Flour Tortillas   

  • 2 Cups Shredded Mozzarella Cheese 

  

Tri-Tip:  

  1. Pre-heat the smoker to 225 F° following the manufacturer’s instructions. 

  2. Season the Tri-Tip with McCormick Grill Mates Chili Garlic Tri-Tip Seasoning until fully covered with the seasoning. Rest for 45 minutes on the counter.   

  3. In a large pan, place the beef stock, onion, garlic, and jalapeno. Place the seasoned Tri-tip in the smoker. Place the beef stock tray directly under the Tri-Tip.  

  4. Smoke tri-tip until internal temperature is 125º F. Remove meat from smoker and rest for 10 minutes. 

  5. Heat grill to medium-high heat. Grill the Tri-tip on each side to form a crust.  

  6. Rest the Tri-Tip lightly covered for 12 minutes. 

 Dip Broth & Chili Mayo:  

  1. Take the beef stock mixture from the smoker blend until smooth, then strain into a sauce pot. Bring to a boil and season with 2 tablespoons McCormick Grill Mates Chili Garlic Tri-Tip Seasoning and lime juice.  

  2. Portion the broth and top with cilantro.  Hold hot. 

  3. Combine the mayo with 1 tablespoon of seasoning.  

Tacos Prep

  1. Combine onion, cilantro and red jalapeno. Set aside.

  2. Thinly slice the Tri-Tip across the grain on each of the 3 sides where the grain changes direction and hold warm. 

  3. On a medium hot griddle or a skillet, place the cheese directly on the pan to form a circle.  

  4. Once the cheese has formed a crust, place a tortilla over top of the cheese then flip the cheese and tortilla over. Place steak on top of the toasted cheese. When the tortilla is golden brown, remove taco from griddle and fold over. Drizzle the taco with Chili Garlic Mayo and a sprinkle of the onion mixture. Serve with the Dip Broth on the side.

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Smoked Pork “Cowboy Sushi”  

Hawaiian BBQ Bacon Jam 

  • 1 lb thick-cut bacon 

  • 1 large sweet onion, diced 

  • ½ cup brown sugar 

  • 1/3 cup water 

  • 1 Tbsp balsamic vinegar 

  • 2/3 cup Cattlemen’s Hawaiian Tangy Sweet BBQ 

Ginger Pickled Red Onions 

  • 1 large red onion, thinly sliced 

  • 1” piece ginger, peeled and sliced 

  • 2 ea garlic cloves, sliced 

  • 1 tsp whole black peppercorns 

  • 3/4 cup apple cider vinegar 

  • 3/4 cup water 

  • 1 ½ tsp kosher salt 

  • 2 Tbsp maple syrup 

Cream Cheese Mixture 

  • 8 oz cream cheese 

  • 1 Tbsp McCormick® Grill Mates Cracked Pepper, Garlic, and Sea Salt Seasoning 

  • 3 oz Smoked Gouda Cheese, shredded or small cubed 

Cowboy Sushi Roll 

  • 1 Pork Tenderloin, silver skin removed 

  • 1 ½ Tbsp Grill Mates Cracked Pepper, Garlic, and Sea Salt Seasoning 

  • 2/3 cup Hawaiian BBQ Bacon Jam 

  • ½ cup Ginger Pickled Red Onions 

  • 1/3 cup Cream Cheese Mixture 

  • ½ cup Cattlemen’s Kansas City Classic BBQ Sauce 

  • 1 green onion, thinly sliced  

 

Hawaiian BBQ Bacon Jam 

  1. Medium-dice bacon and add to a large frying pan. Cook over medium-high heat until bacon is cooked and chewy. Remove bacon and reserve 1 tbsp of bacon grease.  

  2. In the pan with the reserved bacon grease, add onions and cook for 6 minutes over medium-heat. Add sugar and stir to combine. Cook until the onions are caramelized, about 15 minutes.  

  3. Add bacon, water, and balsamic vinegar and cook until thickened and jam-like, about 10 minutes over medium heat. Remove from heat and add the bbq sauce, stir well to combine.  

Ginger Pickled Red Onions 

  1. In a clean jar or container, layer onions, ginger, garlic and black peppercorns.  

  2. In a small pot, bring water, vinegar, and salt to a boil. Whisk in maple syrup. Pour over onions until it covers them. Let onions cool and refrigerate until service, at least 4 hours.  

Cream Cheese Mixture 

  1. In a medium bowl, mix all ingredients well.  

Cowboy Sushi Roll 

  1. Using a sharp knife, butterfly the pork tenderloin. Using a meat mallet, flatten the pork tenderloin to an even thickness (about ¼”).  

  2. Evenly spread a layer of the bacon jam over the butterflied meat. Next, evenly spread the pickled onions. Lastly, pipe or create a roll of cream cheese the length of the butterflied tenderloin as the core.  

  3. Roll the pork tenderloin and secure with butcher’s twine. Generously season with Grill Mates Cracked Pepper, Garlic and Sea Salt seasoning.  

  4. Place into a smoker set at 250°F and smoke for 40 minutes. Then, brush the roll with Cattlemen’s Kansas City Classic. Continue to smoke about 20 minutes or until the internal temperature reads 145°F.  

  5. Remove the roll and remove the butcher’s twine. Allow to rest before slicing. Garnish with thinly sliced green onions.

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Grilled BBQ Shrimp Salad with Stubb’s Original BBQ Sauce 

Yield 10 servings 

Marinade/Dressing 

  • 1/2 cup Stubb’s Original BBQ sauce 

  • 1/2 cup avocado oil 

  • 1/4 cup lemon juice 

  • 1/4 cup apple cider vinegar 

  • 2 tablespoons honey 

  • 1/2 tsp salt 

  • 1/4 tsp pepper 

Salad 

  • 1lb raw shrimp, deveined and thawed if previously frozen 

  • 1 tbsp avocado oil 

  • 2 cups corn kernels, frozen or fresh 

  • 2 hearts of romaine, chopped. 

  • 1 cucumber, diced 

  • 1 large tomato, diced 

  • 1 small red onion, diced 

  • 1 avocado, diced 

 

  1. Make marinade/dressing by whisking together all ingredients. 

  2. Add raw shrimp to a bowl and cover with 1/3 cup of marinade. Mix together and set aside for 20 minutes. 

  3. In a small pan, heat 1 tbsp avocado oil over medium-high heat and add corn. Cook 5-6 minutes or until golden brown and starting to char. 

  4. Prepare salad by chopping all veggies and adding to a big bowl or large plate. 

  5. Preheat grill to medium-high heat and spray with nonstick spray. 

  6. Grill shrimp directly on grill, in grill tray or on skewers for 2 minutes on each side. 

  7. Add grilled shrimp to salad, top off with all veggies, corn, avocado, and the remaining dressing.

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