We're Spicing Things Up at Joe's

Here at Joe’s, we are purists in that we always recommend a simple salt and pepper seasoning for your meats, poultry and fish to let the real flavor of the protein shine through. But we have to admit that a great sauce or rub can really enhance your dinning experience. Sauces add great flavor and a sense of elegance as well, especially when serving guests for dinner!

So, with no further ado, here is what we recommend for saucing and seasoning your beef, pork, poultry and fish along with a delicious recipe for each.

BEEF:  If you want to make a classic sauce for beef, you have to be ready to devote some time and take a two-day adventure. The good news is that the base ingredients for great sauces can be frozen and used when you need them. Let’s dive into two great options. Beef pairs well with a Mushroom Sauce and a Red Wine Reduction. But to make those two in the classic fashion you have make a Demi-Glace. To make a classic Demi you need to make a Brown Sauce. You will in return need Beef Stock to make said Brown Sauce. In order, here are five great links to help you make these two classic sauces. And yes, dear customer, it ‘s really worth it!

Beef Stock: https://www.thespruceeats.com/make-beef-stock-996167

To make

Brown Sauce: https://www.thespruceeats.com/espagnole-a-basic-brown-sauce-996094

Use  Brown Sauce and Beef Stock to make:

Demi-Glace:  https://www.thespruceeats.com/classic-demi-glace-996092

Use Demi-Glace to make:

Red Wine Reduction: https://www.thespruceeats.com/marchand-de-vin-red-wine-sauce-996103

Mushroom Sauce: https://www.thespruceeats.com/classic-mushroom-sauce-recipe-996107

When it comes to in-store purchases we highly recommend Joe’s Steak Seasoning for both roasts and steaks. We based our seasoning recipe on what we tasted at Gibson’s Steak House in Chicago. We grind it in-house from 8 different ingredients. It lends a buttery flavor along with traditional steak seasoning flavor.

PORK: In Burgundy, France, pork is served with a delicious Dijon Sauce. Here is the classic recipe for Pork Chops in Dijon Sauce.

Pork Chop with Dijon Sauce: https://cooking.nytimes.com/recipes/8490-pork-chops-with-dijon-sauce

At Joe’s, the clear customer favorite is Butt Rub. While it is meant to rub on pork butts for making pulled pork, it’s really just a unique salt, pepper, and sugar blend that is great on everything from Pork Tenderloins to Pork Chops.

CHICKEN: Chicken Velouté is one of the five mother sauces of classic French cooking (along with Brown Sauce, Bechamel, Hollandaise, and Tomato.) Making it is easy as you can use a high-quality store-bought chicken stock in place of making your own.

Chicken Velouté: https://www.thespruceeats.com/chicken-veloute-of-the-five-mother-sauces-996087

Chicken Velouté is fine on its own, but bring your A game and turn it into a Supreme Sauce.

Chicken Supreme Sauce: https://www.thespruceeats.com/supreme-sauce-recipe-996115

When you are at Joe’s, we highly recommend an overnight marinade in our Australian Ginger Sesame Marinade for your chicken (You cannot miss it as it has an Alligator on the front!) It gives chicken (especially boneless skinless breasts) a rich Asian influence with a touch of sweetness. It is a real winner and our most popular marinade for chicken.

FISH: The most classic and very easy to make sauce for fish is the Beurre Blanc Sauce, a simple butter and white wine sauce that is awesome with any fish from Grouper to Salmon.

Beurre Blanc Sauce: https://www.thespruceeats.com/beurre-blanc-sauce-recipe-995329

We have homemade sauces for fish at Joe’s that one might not think about. Our house made Garlic Aioli, Rémoulade and Red Pepper Aioli are excellent toppings for our fresh fish. They are not just for our homemade crab cakes as they lend the flavors of sweet red pepper and the tang of lemon and garlic to your seafood.


For beef and especially Prime Rib Roasts, Joe’s recommends Char Crust Roasted Garlic Peppercorn rub.  It is great on steaks as it was originally made for the famous Al Farbers Steakhouse in Chicago. Another great marinade that works wonders on pork is Earth and Vines Pineapple Sake Teriyaki. A pork tenderloin marinated overnight and grilled on your favorite grill is a true crowd pleaser. Earth and Vine strikes again but this time when it comes to chicken. Earth and Vines Lemon Rosemary Marinade and Salad Dressing lends a tart/sweet contrast to any marinated chicken dish. Just like the Pineapple Sake Teriyaki, we recommend an overnight soak. Salmon is our most popular fish by far at Joe’s and nothing enhances it more than Tom Douglas’s Salmon Rub. A classic blend of brown sugar, smoked paprika, pepper and thyme – it really enhances the flavor of salmon.  Just rub in on generously prior to grilling or baking.

And there you have it! A list of delicious rubs and marinades. We look forward to helping you curate a wonderful dish from Joe’s.