Tell the Grilladelic faithful about C-Dub’s BBQ Rub.  What are the products you have developed?

Charles and Allegra (Alli) Wilson, owners of C-Dub’s BBQ Rub. We’ve developed  some  all natural and organic BBQ rub and seasonings. We are a veteran and family run business nestled in the state best known for coffee.

We are also going to be starting BBQ Competitions in 2011 through the Pacific Northwest BBQ Association under the name of “C-Dub’s Corruption BBQ Crew”

What are your weapons of choice?

We have:

• Barrel Smoker
• Weber Genesis Gas Grill
• We also have a Competition Contender BBQ Rig being made by East Texas Smokers ETA: Mid December with gadget and accessories such as : temp control, 2 star burner, log starter
• 

We are mostly a charcoal and wood person. We use the gas grill when we want something fast and easy…but we mostly go Loooooow and Slooooow!”

Do you have a  “go-to” recipe for grilling or barbecue?

Charles likes to do Carolina Pulled Pork, Alli likes Tandoori Chicken.

Asking this question out loud our lil one said we needed to ask her what she liked! So she loves to kill the chicken…BBQ’d, Tandoori doesn’t matter! She is 5, the eldest 11, is the same mostly chicken for them.

Describe a perfect party: beginning with the music and ending with dessert.

When it is just the 2 of us, we love to put on a couple of ribeye lightly rubbed with C-Dub’s Rub and some prawns on the grill.

Music, we like to have old school, reggae, reggaetone, music to keep people movin and having a good time. For appies we usually have everyone bring something so we have a wide variety of good stuff!

We usually have beer and Alli makes a really mean Sangria. Our guests usually bring a selection of their favorite beverages as well. Most parties we have done brisket, ribs  pulled pork and brats.

Sides we make baked beans, sweet slaw, homemade mac and cheese, and corn on the cob.

Dessert: Alli makes wicked cheesecake! She makes a few sauces to go over it so everyone can try something different: Strawberries, blueberry and a chocolate sauce for the kids. Fresh whipped cream of course on top!”

What are some of your favorite, specialty products from near where you live or work?

Meats we get from our local butcher; a good ribeye and prime rib are a favorite. We make all of our sauces and seasonings from ingredients we get from local spice merchant. We just found a local supplier for fruit wood that we are going to start using. Cheeses we get locally as well; horseradish, wasabi, cranberry and whatever our taste buds are feeling! Charles is a sharp chedar guy so we buy a variety of different kinds.

What are five essential tools you would recommend that should be in every grillmasters arsenal?

• chimney starter
• Bear claws
  

  bear claws for shredding pork

• good rub
• good smoking wood
• patience

Every city or region has their own signature outdoor cooking specialty. What do you consider a Washington  signature experience?

In the Seattle area Salmon is popular, but not a favorite of ours. Since we are both transplants to the area we have created our own signature style. Alli is from Vancouver, BC Canada and was brought up in a very diverse neighborhood and appreciates the flavors from the Caribbean, India and other Asian countries. Me , I am a country boy from North Carolina and have the taste for all NC style cooking. Together we infuse our signatures together to make something a little different. We probably do incorporate a lot of seafood which I guess would be considered a NW specialty.

What has been your most memorable experience, ever, that involves a grill?

Most memorable experience ever was from Alli. She was preparing a surprise 40th BD party for me. I knew she was cooking a brisket but I thought for us. I made the mistake of letting her do it on the brand new gas grill alone she had never used before. I guess when she put on the grill she didn’t know she had put it on as high as it could go instead of low. I was out at the girls cheerleading practice and was getting calls all day about it…ie…” the whole back yard is full of smoke is that normal?” ..

“I am not exaggerating the WHOLE back yard and now front yard is full of smoke! what do I do?” I told her to open the grill and check it out…I didn’t find out the rest of the story til I came home. When she opened the grill, flames went as high as 6 ft or more and the brisket was on fire!

Alli didnt know what to do so she gave it a good stab with the bbq fork ran to the kitchen with it on fire and dropped it in the sink. She doused it with water and it was burnt black. Crying she called her mom and asked what to do….good ole MIL told her to peel the charcoal burnt part off and rub down the meat and throw in the oven. Thats exactly what she did, in the meantime she dropped 2 bottles of beer that broke and cut open her foot.

By the time the guests arrived, she was a hot mess! With all the commotion she had no time to get ready! By the time I got home, found a house full of good friends, food and family.

The best news! The guests said it was the best brisket they had! lmao! Oh ya….the house has warped siding where the fire brushed the house, we are lucky no more damage was done! Thats my wiiiiife…..love her to death!

What is your perspective on the “buy local” movement?

We actually buy local for all of our BBQ Rub ingredients. We support our local businesses as much as we can and in return they do the same. All of our herbs and spices are purchased from a local spice merchant and come from an organic farm in Oregon.

What’s the best way for the Grilladelic faithful to follow you?

Website:   www.cdubsrub.com

Twitter:   @CDubsBBQRub

Facebook:  http://www.facebook.com/cdubsrub