About Us

Cucamonga Cattle Company came about from the passion of making great food. After spending the better part of 30 years barbecuing for family and friends I discovered that I was not satisfied with any of the available commercial rubs. So I set out to make a rub that would have a unique flavor that would complement the meat, but not overpower it with salt or sweet. A rub that would have just enough heat to let you know it came to the party without attacking your taste buds and making you unable to taste the next incredible bite. The product I developed was  “Trail Boss” all-purpose rub. Although it started out as a tri-tip rub to replace the Santa Maria style rubs that were available, I found it works with any type of meat, whether beef, pork, poultry, fish, vegetables or any other critter you can manage to pin down and BBQ. If you like a bit more spice, I have a rub for that too.

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We are also a competition BBQ team and decided to attend our very first BBQ competition to see how we stood up against other serious BBQ cookers. The event in Ontario, California was judged by KCBS judges and KCBS rules. We ended up taking, in order, 3rd in sausage, 2nd in sauce, 1st in chicken, 3rd in ribs giving us enough points to be crowned Grand Champion! Needless to say, we were hooked, and after looking into the sport, we decided that the 2012 season would be our starting point. So keep an eye on our Facebook and web page to see where we will be competing and come out and cheer us on and enjoy some great BBQ.

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I Am BBQ 03 AoE_2017

Cucamonga Cattle Company BBQ Rubs & sauces

Wins NBBQA “Award of Excellence”

 

Prairie Dust Poultry Seasoning Recognized for Representing 

the Best in Barbecue

Fort Worth, TX (March 30, 2017)  The National Barbecue Association (NBBQA) has announced the winners of their Prestigious Awards of Excellence for 2017 and once again  Cucamonga Cattle Company’s “Prairie Dust” seasoning is a winner, this time 5th place winner in the Caribbean/Jerk /Mediterranean/Herb category .

The annual Awards of Excellence competition recognizes the best barbecue products in a number of industry categories, including sauces, dry rubs, marinades, and accessories. In all, entries in over twenty sub-categories were judged on their quality, ingenuity, and, of course, taste.

The competition was held in advance of the 2017 NBBQA National Conference, the organization’s 25th anniversary event held  the Historic “Stockyards” in Ft. Worth, Texas. Cucamonga Cattle Company’s winning product, “Prairie Dust” was chosen from over 350 entries by judges from the Rend Lake Culinary Arts School in Ina, Illinois.

“Congratulations to this winning product,” said Stuart Meyer, CEO. “It stands out as leaders in the industry. We are pleased to recognize it for its contribution to supporting the great American tradition of barbecue.”

Founded in 1991, the National Barbecue Association (NBBQA) is dedicated to bringing barbecue enthusiasts together and supporting the barbecue industry. NBBQA’s goals are to promote the recognition and image of the industry, facilitate effective networking of industry resources, foster new business opportunities for its members, and educate and inform the public about the art and enjoyment of barbecue.

IAMBBQ2017

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NBBQA I Am BBQAOE_2016

 

Cucamonga Cattle Company BBQ Rubs & sauces

Wins NBBQA “Award of Excellence”

 

Prairie Dust Poultry Seasoning Recognized for Representing

the Best in Barbecue

 

Jacksonville, FL (March 10, 2016)  The National Barbecue Association (NBBQA) has announced Cucamonga Cattle Company as the 4th place winner in the Caribbean/Jerk /Mediterranean/Herb category in the 2016 NBBQA Awards of Excellence.

The annual Awards of Excellence competition recognizes the best barbecue products in a number of industry categories, including sauces, dry rubs, marinades, and accessories. In all, entries in over twenty sub-categories were judged on their quality, ingenuity, and, of course, taste.

The competition was held in advance of the 2016 NBBQA National Conference, the organization’s 25th anniversary event held in Jacksonville. Florida. Cucamonga Cattle Company’s winning product, “Prairie Dust” was chosen from over 300 entries by judges from the Rend Lake Culinary Arts School in Ina, Illinois.

“Congratulations to this winning product,” said Stuart Meyer, CEO. “It stands out as leaders in the industry. We are pleased to recognize it for its contribution to supporting the great American tradition of barbecue.”

Founded in 1991, the National Barbecue Association (NBBQA) is dedicated to bringing barbecue enthusiasts together and supporting the barbecue industry. NBBQA’s goals are to promote the recognition and image of the industry, facilitate effective networking of industry resources, foster new business opportunities for its members, and educate and inform the public about the art and enjoyment of barbecue.

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Inland Empire – June 2014

Inland Empire Magazine - June 2014

Inland Empire Magazine – June 2014

 

embers Flame

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Whats Dat Dere? It’s Good Flavor That’s What!

December 21, 2013 // 2 Comments

What’s a guy to do when he finds himself at a BBQ event and the owner of a BBQ dry rub company offers you a package to review? It’s a pretty easy decision you take it. But after you commit to the rule the owner tells you it tastes like no other rub you’ve […]

Whats Dat Dere? It’s Good Flavor That’s What!

Posted on December 21, 2013 by Larry Gaian in Featured, Reviews // 2 Comments

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What’s a guy to do when he finds himself at a BBQ event and the owner of a BBQ dry rub company offers you a package to review? It’s a pretty easy decision you take it. But after you commit to the rule the owner tells you it tastes like no other rub you’ve ever tasted. Do you know how many times I’ve heard that statement? A lot, that’s how many.

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It’s hard for me to remember the complete list of companies that have promised me they had a flavor profile different from any other.  Most of the time my readers never hear about those rubs because I prefer to not write about the rubs that are so different I don’t like them.

After tasting the rub right out of the package I had a good idea I would be writing about “Whats Dat Dere” rub from the Cucamonga Cattle Company.  The flavor truly was different, but different in a good way.

Cucamonga Cattle Company came about from the passion of making great food. After spending the better part of 30 years barbecuing for family and friends I discovered that I was not satisfied with any of the available commercial rubs.

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There is, indeed, a unique flavor to both the sweetness and the heat of Whats Dat Dere rub. I can’t believe how unique the flavor of the sweetness was. And the same can be said for the heat. It’s hard to really explain without giving away some of the secrets behind the sugars, so I won’t. But the heat comes from mustard flour, that one is on the packaging so I okay with giving that one out.

The sweetness is very pronounced in a subtle way.  As it should, the different flavors of sweetness hits the front of the tongue, followed by the typical flavors you might expect from a BBQ rub, with a few twists.  The biggest difference and most unusual aspect of “Whats Dat Dere” is the heat.

It’s not heat in the traditional BBQ dry rub whack you in the face with cayenne or chipotle heat.  It’s a much more delicate heat that catches you by surprise because it really doesn’t hit you until after you’ve swallowed it.  And best of all the heat doesn’t last, it fades very quickly.  It’s actually quite magical how it all works together.

The product I developed was “WhatDatDere” all-purpose rub. Although it started out as a tri-tip rub to replace the Santa Maria style rubs that were available, I found it works with any type of meat, whether beef, pork, poultry, fish, vegetables or any other critter you can manage to pin down and BBQ. If you like a bit more spice, I have a rub for that too.

Whenever I try a new rub for the first I usually smoke up some pork ribs. This time was not an exception. A couple of racks of St. Louis cut spare ribs and a rack of baby backs did the trick. The flavor was fantastic. I prefer my ribs dry, without sauce, and due to the sugars in the rub it almost works as a self-saucing rub.  There’s just enough sauciness to please those who prefer a lightly sauced rib but not enough to take away the “dry rib” texture.

Next up for Whats Dat Dere rub will be a tri-tip.  I figure I should give it a try on what it was originally developed for.  But it’s going to be hard to top the flavor it has a pork ribs.  You can buy the rub directly from Cucamonga Cattle Company.

http://www.larrygaian.com/food/whats-dat-dere-good-flavor-thats/