For the past several years, products from Elk Creek BBQ Company have been popping up in stores all over Beckham County. The comely displays offer a vast array of spices and sauces sure to invigorate even the most lively cookouts.
As Memorial Day approaches, the company offered recipes for a sure hit on a cookout.
Proprietor Cam Day has burned countless hours developing his line in order to be easyto- use for novice cooks and exciting for competitive BBQ champs.
As he now has competitive teams as far as Australia using Elk Creek exclusively, it is clear that Day has succeeded in that goal. It can be found in seven direct countries.
“It was all set into motion when I started competing myself,” Day recounted. “I have let it be an organic company since the beginning. In other words, I have just kind of let it grow where it was supposed to. My first product was the Beef Shake back in 2014, and it has done really well.”
After the success of his first seasoning mix on the competitive circuit, Day was compelled to answer for other categories. Just like with the original Beef Shake, he would devote himself to online research and trial-and-error experiments until each new product tasted perfect.
“Next I needed a good chicken rub, and came up with the Cajun Stinger. My third is one of my most popular — the AP. It is an all-purpose,” Day said.
Day now boasts a whopping 26 products.
While customers can buy directly from him or on the internet, Elk Creek can be found everywhere from Mom and Pop shops like LaDonna’s Wine and Liquor to corporate stores like Homeland and Ace Hardware.
“I still ship out every single Amazon sale myself,” Day said. “It makes for some late nights, but we are so grateful for every customer.”
Though Day will always be partial to dry rubs and seasonings, he is currently focusing on adding more sauces and wet marinades. He aspires to keep his customers excited.
“I have a One Love Island Spice that is kind of dry rub that will be new. It is awesome on wings. I also have the Southern Coast Crunch. Think Emeril. It is perfect on something like salmon or red fish. But, I’m also excited about the sauces that are coming. Right now, I’m putting in time perfecting a chimchurri dressing with oil. I’m also finalizing labels for a coating system that will work with like onions and fish fry. I honestly have a 100 different ideas being developed at once, but these are some of the things folks can be on the look out for,” Day said.
Day has lived in Elk City since 2001. He and his wife Jan share one son.
4 Cans Van Camp's pork and beans 2 chopped bell peppers 1 chopped yellow onion 1 Cup Brown Sugar 1 Cup Pancake Syrup ½ Cup BBQ Sauce , Your Favorite Elk Creek BBQ Sauce ¼ Cup Worcestershire Sauce 1/3 cup yellow mustard 3 TBSP Garlic fresh chopped or powder ½ Pound cooked Bacon , cooked medium 4 TBSP Chili Powder 2 Tsp Elk Creek BBQ AP Seasoning or Grillin’ Garlic Jalapeno 1 Tsp Gold Dust 3 TBSP Liquid Hickory or Pecan Combine all ingredients and place in a pan. You can use any kind of BBQ pit ,Gas Grill or oven for this!
“I Came up with this recipe very early on in my catering and cooking for family and friends it’s always a hit,” Day said.
Warm them up at 250 Degrees for about 2 hrs or until heated thoroughly , you can cover in foil if needed RIBS
“This is how I Smoke Ribs that fall off the bone. If you like your ribs to fall off that bone, this method gives you tender, juicy ribs every time,” Day said 1. Prepare smoker for indirect cooking at 275F using hickory wood Pecan or Cherry for smoke flavor.
2. Remove the membrane from each rack of ribs and trim away any excess fat. Season each slab with Black Label AP seasoning followed by a layer of Hog Knuckle Original Rub or Hog Knuckle Honey Chipolte 3. Wait about ten minutes for the Rubs to sweat in and the ribs will be ready to cook. Place each rack on the pit and smoke The ribs and the color turns a Bright mahogany about 2 to 2.5 hours.
4. Cut each stick of butter in half lengthwise and place on a sheet of aluminum foil big enough to wrap the ribs.Drizzle the butter with honey or Agave nectar. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs.
5. Place the ribs back on the pit for an additional 2.5 hours or until the meat is “fall-off-the-bone” tender. The internal temperature should be around 212-215 degrees.
6. Carefully remove each slab of ribs from the foil wrap and place on a foil lined baking sheet. Apply a little more Hog Knuckle Rub and place back on the pit for 4-5 minutes. Drizzle Elk Creek's Country Style Original over the top and cook for an additional 5-10 minutes to set the sauce.
7. Remove the ribs from the smoker and serve. You won’t need a knife for these ribs because the ribs will be Falling-Off-The-Bone!
