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The Twelve Day’s of BBQ Christmas – Day Nine – A Big Green Egg

Monday, November 28th, 2011

This is the ninth in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the ninth day of BBQ Christmas,
My true BBQ love sent to me
A Big Green Egg!

Rock stars have groupies. Actors have groupies. Can a BBQ smoker/grill have groupies? Yes it can and The Big Green Egg has its own groupies simply known as Eggheads.

The Big Green Egg is widely acclaimed as the original American-designed ceramic cooker and was modeled after the ancient clay cooking device known as a kamado. The kamado was a clay vessel with a lid. Today’s Big Green Egg is a modern ceramic cooker with a history of producing amazing results for more than thirty years for the novice cook and the expert pitmaster alike!

The Big Green Egg is one of the most versatile cooking systems in the world functioning as a grill, an oven and a smoker! You can cook almost anything in it from steaks to pizzas to peach cobbler.

Check out this awesome recipe for Mango Chutney Glazed Brisket using the Big Green Egg.

The Big Green Egg comes in five sizes from Extra Large to Mini.

The Extra Large is the biggest of the Green Eggs with a cooking area of 452 square inches and can cook 2 20-pound turkeys, 24 burgers, 11 whole chickens, 12 steaks, or 14 racks of ribs. The Extra Large Green Egg costs around $1,200.

The Largeis the most popular of the Green Eggs with a cooking area of 262 square inches and can cook a 20-pound turkey, 12 burgers, 6 whole chickens, 8 steaks or 7 racks of ribs. The Large Green Egg costs around $900.

The Medium is a perfect sized Green Egg for a couple with a cooking area of 177 square inches and can cook a 18-pound turkey, 6 burgers, 3 whole chickens, 4 steaks and 4 racks of ribs. The Medium Green Egg costs around $700.

The Small is the perfect Green Egg for balconies with a cooking area of 133 square inches and can cook a 12-pound turkey, 4 burgers, 1 whole chicken, 2 steaks and 1 rack of ribs. The Small Green Egg costs around $600.

The Mini is the perfect Green Egg for travel with a cooking area of 78.5 square inches and can cook 2 chicken breasts, 2 pork chops or 1 steak. The Mini Green Egg costs around $400.

The Big Green Egg website provides great instructions on getting started  and offers first-timer tips.

To find a Big Green Egg dealer near you click here.

Check back next week when we unveil what our true BBQ love is giving on the tenth day of BBQ Christmas!! Here is a hint – You’re looking sharp today!

Don’t forget what we recommended in previous posts on the Pork Barrel BBQ Guide to a BBQ Christmas:

On the first day of Christmas, my true BBQ love gave to me A Weber Charcoal Chimney Starter.

On the second day of Christmas, my true BBQ love gave to me A Thermapen.

On the third day of Christmas, my true BBQ love gave to me A PIGTAIL Food Flipper.

On the fourth day of Christmas, my true BBQ love gave to me A KCBS Membership.

On the fifth day of Christmas, my true BBQ love gave to me some Fruita Wood Chunks.

On the sixth day of Christmas, my true BBQ love gave to me A Weber Smokey Mountain Cooker.

On the seventh day of Christmas, my true BBQ love gave to me A copy of BBQ Makes Everything Better.

On the eight day of Christmas, my true BBQ love gave to me A Pork Barrel BBQ Party Pack.

Posted in BBQ 101 - How To Cook Great BBQ, BBQ Gift Guide, Grills & Smokers, Recipes - Brisket | No Comments »

The Many Ways To Cook A Thanksgiving Turkey

Tuesday, November 22nd, 2011

Baked turkey is a well loved American tradition around Thanksgiving, but for those of us in the world of barbecue we sometimes get the itch to do things a bit differently than tradition dictates. Check out the way these BBQ enthusiasts from around the country have chosen to prepare their Thanksgiving turkey!

Thanksgiving Turkey Fire Pit

Underground Turkey

Cajun Smoked Turkey

Smoked Turkey on a Weber Smokey Mountain

All of these would be extra tasty using Pork Barrel BBQ‘s All-American Spice Rub and Pork Barrel BBQ Original, Sweet and Mustard BBQ Sauces!

We hope everyone has a blessed Thanksgiving and gets to reflect on all you have to be thankful for with family and friends! Happy Thanksgiving!

Posted in BBQ 101 - How To Cook Great BBQ, Recipes - Poultry | No Comments »

The Twelve Day’s of BBQ Christmas – Day Eight– Pork Barrel BBQ Sauces & Rub

Monday, November 21st, 2011

This is the eighth in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the eighth day of BBQ Christmas,
my true BBQ love sent to me
A Pork Barrel BBQ Party Pack

We hate to toot our own horn, but we can’t imagine a Christmas being complete without our BBQ Sauces and Rub! These are the same sauce we use in our restaurant, at barbecue contests, and at home in the backyard and kitchen! These all-purpose sauces and rubs are great on everything – pork, poultry, beef, seafood, vegetables – just let your imagination run wild!! We’re not the only one tooting the Pork Barrel BBQ horn – Men’s Health Magazine named our Original BBQ Sauce the Best BBQ Sauce in America and one of the “125 Best Foods for Men”! Country Living Magazine named our Sweet BBQ Sauce one of the Best BBQ Sauces in the Country! 

We offer three distinct Sauces, Original, Sweet and Mustard and an all-purpose Spice Rub. Our sauces and rub are made of all-natural ingredients, contain no MSG or high fructose corn syrup and are gluten free. Be sure to visit our websites recipe page for ideas of how to use our products.

Get our Picnic Pack, which allows you to chose any four items from of our sauces or rub offerings for only $21!

Order our Party Packfor the best value. The Party Pack comes with two of each of our sauces and rub for only $38!

Visit our online store to see our full line of products and special packaged deals.

Check back next week when we unveil what our true BBQ love is giving on the ninth day of BBQ Christmas!! Here is a hint – I’d hate to see the bird that laid that egg!

Don’t forget what we recommended in previous posts on the Pork Barrel BBQ Guide to a BBQ Christmas:

On the first day of Christmas, my true BBQ love gave to me A Weber Charcoal Chimney Starter.

On the second day of Christmas, my true BBQ love gave to me A Thermapen.

On the third day of Christmas, my true BBQ love gave to me A PIGTAIL Food Flipper.

On the fourth day of Christmas, my true BBQ love gave to me A KCBS Membership.

On the fifth day of Christmas, my true BBQ love gave to me some Fruita Wood Chunks.

On the sixth day of Christmas, my true BBQ love gave to me A Weber Smokey Mountain Cooker.

On the seventh day of Christmas, my true BBQ love gave to me A copy of BBQ Makes Everything Better.

Posted in Bacon, barbecue sauce, barbeque sauce, barbeque sauce brands, BBQ 101 - How To Cook Great BBQ, BBQ Gift Guide, BBQ Sauce, BBQ Spice Rub, Pork Barrel BBQ - Competition BBQ Team, Pork Barrel BBQ - Retail News, Recipes | No Comments »

The Twelve Day’s of BBQ Christmas – Day Seven – A BBQ Makes Everything Better Cookbook

Monday, November 14th, 2011

This is the seventh in a twelve week series where we are unveiling the Pork Barrel BBQ Guide to a BBQ Christmas, which highlights our twelve favorite Christmas gift ideas for the barbecue lover in your life!

On the seventh day of BBQ Christmas,
my true BBQ love sent to me
A BBQ Makes Everything Better Cookbook

Our BBQ buddies Jason Day and Aaron Chronister, AKA the BBQ Addicts, have laid out some awesome new BBQ recipes and revealed a few tricks of the trade in their award winning cookbook, BBQ Makes Everyting Better. By the way, we agree – BBQ does make everything better!!!! Jason and Aaron are the mad scientists behind the world famous  BACON EXPLOSION and pitmasters of the Burnt Finger BBQ team, which has placed highly at competitions like the American Royal!

BBQ Makes Everything Better was named the “Best Barbecue Book In The World” at the 2010 Gourmand World Cookbook Awards in Paris, France. If this book isn’t in the library of your loved pitmaster make sure it finds a place on their library shelves in 2011! The book features a “thorough discussion of equipment, methods and techiques for cooking well beyond the ‘Holy Trinity of BBQ’ (ribs, pork, and brisket).” Inside the pages of BBQ Makes Everything Better you’ll find recipes and tips for burgers, bacon, tailgating, party foods and desserts.

This book has nothing but positive reviews on Amazon.   An autographed hardcover copy sales for $29.99 and an autographed paperback copy sales for $15.99.

Check back next week when we unveil what our true BBQ love is giving on the eigth day of BBQ Christmas!! Here is a hint – No meal is complete without it, at least that is what we think!

Don’t forget what we recommended in previous posts on the Pork Barrel BBQ Guide to a BBQ Christmas:

On the first day of Christmas, my true BBQ love gave to me A Weber Charcoal Chimney Starter.

On the second day of Christmas, my true BBQ love gave to me A Thermapen.

On the third day of Christmas, my true BBQ love gave to me A PIGTAIL Food Flipper.

On the fourth day of Christmas, my true BBQ love gave to me A KCBS Membership.

On the fifth day of Christmas, my true BBQ love gave to me A box of Fruita Wood Chunks.

On the sixth day of Christmas, my true BBQ love gave to me A Weber Smokey Mountain Cooker.

Posted in American Royal, Bacon, BBQ 101 - How To Cook Great BBQ, BBQ Gift Guide, Recipes | No Comments »

BBQ 101 – Marinating

Wednesday, October 26th, 2011

There are a number of ways Pork Barrel BBQ likes to impart flavor into the foods we throw on our grill or smoker. Dry rubs, sauces, injections and smoke are all popular methods to add flavor to beef, chicken, pork, fish, lamb and even vegetables and we strongly suggest you give each of these a try. Another great way to impart flavor into your food is through the technique of marinating.

Marinating is the process of soaking meat, poultry, fish or vegetables in a seasoned liquid before cooking – in our case on the grill or smoker. A typical marinade contains acids like vinegar, wine, or citrus juice along with oils, spices, herbs, and aromatics. In addition to adding flavor to food marinating can act as a tenderizer on tougher cuts of meat by breaking the tissue of the meat down (this also lets in more flavor).

Marinating food for too long can be detrimental to the cooking process. The following is list of popular marinating foods with an approximate time of how long they should be marinated.

Beef

Brisket – 6 to 8 hours
Steaks – 4 to 6 hours

Pork

Pork Butt – 6 to 8 hours
St. Louis Cut Spare Ribs – 5 to 7 hours

Poultry

Chicken (Whole) – 4 to 8 hours
Chicken Breast (Boneless & Skinless) – 2 to 4 hours
Chicken Wings – 5 to 7 hours
Turkey Breast – 6 to 8 hours

Seafood

Fish – 30 minutes to 1 hour
Shell Fish – 30 minutes to 1 hour

Vegetables

Mushrooms – 30 minutes
Onions – 1 hour
Squash – 1 hour
Tomatoes – 30 minutes to 1 hour

It is important to discard the marinade left over after marinating the meat. If you plan to baste your food with the marinade while cooking make sure you reserve some prior to putting raw meat in the marinade.

Here is a quick and simple recipe for a chicken marinade:

Garlic Rosemary Lemon Chicken Marinade

4 Garlic Cloves, minced
6 Tablespoons Extra Virgin Olive Oil
6 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
2 Tablespoon Rosemary, minced
2 Teaspoon Pork Barrel BBQ All-American Spice Rub

Mix all ingredients in a ziplock bag and place parts from one whole chicken in bag and let marinate for 4 to 8 hours.

Now get those grills and smokers fired up and start marinating and emparting some awesome flavor into the food your cooking!!

Posted in BBQ 101 - How To Cook Great BBQ, Recipes, Recipes - Poultry | 1 Comment »

A Perfect Drink For A Hurricane – Grilled Hurricane

Friday, August 26th, 2011

Pork Barrel BBQ’s Grilled Hurricane

Looking for the perfect drink to pass the hours during Hurricane Irene? Why not try Pork Barrel BBQ’s Grilled Hurricane! Sure to be a classic! 

Ingredients:

  • 2 ounces Light Rum
  • 2 ounces Dark Rum
  • 1 ounce Passion Fruit Juice
  • 1 ounce Grilled Orange Juice
  • 1 ounce Grilled Pineapple Juice
  • ½ ounce Grilled Grapefruit Juice
  • ½ ounce Grilled Lime Juice
  • 1 tablespoon Simple Syrup
  • 1 tablespoon Grenadine
  • Ice

Directions:

In a small sauce pan combine 1 cup sugar and 1 cup water to make the simple syrup.  Bring to a boil and then let simmer for 10 minutes.  Remove from stove and let cool completely. 

Get the grill started.  We recommend using 100% hardwood charcoal, in lump or briquette form, and we strongly encourage you to use a charcoal chimney to light the charcoal (stay away from lighter fluid if at all possible), but you can also use a gas grill.  The charcoal is ready to use when it has burned to a white ash.  Evenly distribute the coals throughout the grill providing for a direct heat cooking surface with coals underneath the orange, pineapple, grapefruit and lime.

On a cutting board slice 2 oranges, grapefruits and limes in half and cut 8 rounds from a pineapple.  Once your grill is ready and the fruit is cut place it on the grill and cook for 5-7 minutes on the cut side of the oranges, grapefruit and limes (you want to start to see some caramelization on the citrus fruit before removing them from the grill). Grill the pineapple rounds for 3-4 minutes on each side. 

Remove the fruit from the grill and juice the oranges, grapefruits and limes in separate bowls. Place the pineapple in a blender and blend on high. Strain the blended pineapple reserving juice in a separate bowl.

Shake all ingredients in a cocktail shaker with ice and strain into a Hurricane glass filled with ice. Garnish with a grilled pineapple wedge, grilled orange slice and a cherry. 

Posted in Recipes, Recipes - Drinks | 1 Comment »

Score a Touchdown with the Pork Barrel BBQ Guide To Tailgating

Wednesday, August 17th, 2011

With football season just about to kickoff let Pork Barrel BBQ help you get ready for this fall’s tailgating season with our Pork Barrel BBQ Guide To Tailgating!

Where has the summer gone? It is hard to believe that the college and NFL football seasons begin in just a few weeks – I’m heading to my first game of the season this Friday night in Baltimore where I’ll catch my hometown team, the Kansas City Chiefs take on the Baltimore Ravens in a preseason game. The only thing better than the kickoff of the 2011 season will be the tailgate parties going on from coast to coast this fall!

Pork Barrel BBQ is proud to offer BBQ and football fans across the nation a copy of our inaugural cookbook, the Pork Barrel BBQ Guide To Tailgating. Our guide to tailgating is filled with award winning recipes and grilling tips that will ensure your next tailgate party gets you inducted into the Tailgating Hall of Fame!!

We were founded in December of 2008 at the peak of the economic crisis and thanks to the loyal support from you, our customers, we’ve been able to grab a piece of the American Dream. We are offering the Pork Barrel BBQ Guide to Tailgating FREE of charge during these economically difficult days as a way of saying “Thank You” for helping us go from a company that was selling sauce out of our houses and online at  to one that now sells our BBQ Sauces and Spice Rub in over 1,500 stores in 40 states.

Click here to download your free copy of the Pork Barrel BBQ Guide To Tailgating and you’ll be grilling like a pro in no time! Want to be on the list for more free recipes and BBQ tips? Click here to join our mailing list.

Posted in BBQ 101 - How To Cook Great BBQ, Food & Drink We Like, Pork Barrel BBQ - News, Recipes, Recipes - Appetizers, Recipes - Beef, Recipes - Brisket, Recipes - Dessert, Recipes - Drinks, Recipes - Pork, Recipes - Poultry, Recipes - Pulled Pork, Recipes - Vegetables, Recipes- Side Dishes, tailgating | 1 Comment »

Meet Grill Girl – Robyn Medlin Lindars

Tuesday, August 16th, 2011

One of the perks associated with traveling around the country cooking barbecue with the Pork Barrel BBQ competition team is getting to meet a lot of very cool and talented folks who share our passion for food, and barbeque in particular. One such person is our good friend Robyn Medlin Lindars, aka Grill Girl, who lives in South Florida. Robyn has made it her charge to “encourage women to learn to grill as it’s a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen.” A major component of her efforts to bring grilling to more women are the “Women’s Grilling Clinics” she holds which encourage women to not be intimidated by the grill.

Robyn is a trained Florida BBQ Association Judge and competes on the “Too Sauced To Pork” competition BBQ team at the Memphis in May World Barbecue Cooking Competition in Memphis, TN each year.

You can follow Robyn and her adventures on her website and on Kingsford Charcoal’s Grilling.com where she serves as a “VIP blogger”. You can also check out her videos on her YouTube channel for video recipes and creative and healthy grilling ideas. 

Check out one of our favorite Grill Girl recipes – Cilantro Lime Beef Satay served with Naan and a Cilantro Lime Sour Cream Dipping Sauce!

 

Posted in Food & Drink We Like, Recipes - Beef, Websites & Blogs We Like | No Comments »

Pork Barrel BBQ Award Winning BBQ Chicken with Tony Perkins of Fox 5 DC

Friday, July 1st, 2011

Perdue BBQ Chicken Recipe – Fox 5 DCs Tony Perkins talks with Heath Hall of Pork Barrel BBQ about winning the Perdue National Chicken Champion at the 2011 Safeway National Barbecue Battle.  You must see Tony’s reaction to tasting the BBQ chicken recipe at the end of the video – hilarious!

Barbecue Battle Winners Serve Up 4th of July Specialties: MyFoxDC.com

Posted in Pork Barrel BBQ - In The News, Recipes | 1 Comment »

Jackie’s Barbeque Pizza Recipe on the Weber

Saturday, March 19th, 2011

Pizza Pizza – these words might make you think about Pizza Hut, Dominos Pizza, Papa Johns, and within seconds place a call for delivery pizza.  Stop, take a breath – now think about this – pulling a perfectly cooked pizza pie off your Weber and serving it to friends and family.  Yeah, that sounds better – lets do that!  Here’s a simple recipe for our friend Jackie on how to cook one on your Weber grill.  Best of all, it doesn’t take any expensive outdoor woodburning ovens, cooking stones or tools, just a few bucks, 45 minutes and perfection!

Barbeque Pizza Recipe on the Weber

Not Pizza Hut

Ingredients

  • 2 store bought fresh Pizza Crusts (usually costs $0.99 at your local Safeway, Whole Foods, Trader Joes – you can make your own, but who has the time?)
  • Olive Oil
  • Pork Barrel BBQ Original or Sweet Sauce (or if you are a traditionalist, you can use tomato sauce)
  • 1 cup Cheese (we like a mix of mozzarella, provolone)
  • Pizza Toppings (we love pepperoni, hamburger, sausage, ham and BACON)

Recipe

1.  Light your Charcoal Chimney (we prefer lump hardwood) or Weber Gas Grill – allow 15 minutes to come to 350 degrees

2.  Dump Coals into your Weber Kettle or Genesis Gas Grill

3.  Stretch your pie dough into 12 inch pizza shapes

4.  Rub 1 tbsp olive oil onto top of crust

5.  MAJOR TIP:  Place crust on grill directly over flame for 18 seconds to set the crust – remove immediately or it will burn!  Trust me – its 18 seconds!

6.  Place Pork Barrel BBQ Sauce, Cheese and other toppings onto crust

7.  Return to Grill – use indirect cooking – place crust in section of grill with no flame for 12-14 minutes – turn once during cooking.

8.  Pull off and enjoy!  An easy barbecue pizza recipe – no need to ever call Dominos, Pizza Hut or Papa Johns again!

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Posted in Recipes | 2 Comments »

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