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!
Ingredients
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!
Today is the big day!! You’ve been waiting all year for today, not because you can’t wait to see the Pittsburgh Steelers and Green Bay Packers take the field for the kickoff of the Super Bowl, but because this is your chance to bring big game flavors to your annual Super Bowl Tailgate Party!! If you haven’t started planning your Super Bowl tailgating feast, your probably either not hosting one (why is that the case we must ask???) or your starting to panic, don’t worry we’re here to help. Last fall at the height of football season we released our inaugural digital cookbook, the Pork Barrel BBQ Guide to Tailgating. You can download your FREE copy here. We thought it would be fun to highlight our 7 favorite recipes from the Pork Barrel BBQ Guide to Tailgating over the next week leading up to the Super Bowl.
It is the big day, Game Day, and Day Seven of our Seven Days of Tailgating Recipes and we’re heading into the Fourth Quarter with a sweet treat that will pick the spirts up of your fellow tailgators if your team isn’t in the lead – Grilled Apple Crips!
Pork Barrel BBQ’s Grilled Apple Crisp
Ingredients
Directions:
In a medium mixing bowl combine the oats, brown sugar, flour, cinnamon, vanilla sugar and nutmeg. Cut in butter (butter must be cold to do this) and mix until oat mixture is crumbly.
Place two layers of heavy duty aluminum foil (two feet long) on work surface and arrange the apple slices in the center. Drizzle 1 tablespoon pure vanilla over apples. Sprinkle the oat mixture over the apples.
Seal the aluminum packet tightly and place on grill, covered, over medium heat for 20 minutes, or until apples are tender.
Serve with vanilla bean ice cream.
We hope the past seven days of tailgating recipes has helped make your Super Bowl tailgate party worthy of a world championship!!
The weekend has arrived and we are only one day from the world focusing much of its attention on Dallas as the Pittsburgh Steelers and Green Bay Packers take the field for the kickoff of the Super Bowl!! If you haven’t started planning your Super Bowl tailgating feast we’re here to help. Last fall at the height of football season we released our inaugural digital cookbook, the Pork Barrel BBQ Guide to Tailgating. You can download your FREE copy here. We thought it would be fun to highlight our 7 favorite recipes from the Pork Barrel BBQ Guide to Tailgating over the next week leading up to the Super Bowl.
It is Day Six of our Seven Days of Tailgating Recipes and we’re bringing out the big guns today – two recipes that are sure to keep any offensive or defensive lineman full before, during and after the big game!! First up is our award winning Pork Barrel BBQ Pulled Pork Sliders – they will take your party from regular season to the playoffs in no time!
Pork Barrel BBQ’s Pulled Pork Sliders
Ingredients
Directions:
Rub the pork butt with olive oil and Pork Barrel BBQ All American Spice Rub and allow meat to rest for 4 to 8 hours in a refrigerator or cooler.
Place an aluminum drip pan under the grate you’ll be cooking the pork butt on and pour the beer into it. Start a fire in your smoker and allow it to get to a temperature of 250° and make sure you maintain this temperature throughout the cooking process. Place the pork butt on the grate above the drip pan. Every hour check to make sure you have liquid in the drip pan. If you need additional liquid add water to the pan. Smoke the pork butt for approximately 8-9 hours (it is done when it reaches a temperature of 195).
We recommend you use a combination of oak and hickory to smoke your pork butt.
Next up is our Pork Barrel BBQ Brisket Chili – if it’s cold whereever you are, and it probably is since it is February – this chili will keep you warm no matter if your in your family room or on the pavement outside the big game!!!
Pork Barrel BBQ’s Brisket Chili
Ingredients
Directions:
Preheat a large Dutch oven or stockpot. Sprinkle the cubes of beef brisket with 3 tablespoons of Pork Barrel BBQ’s All American Spice Rub and sauté in the pot until browned. Remove from pot and set to the side. Reduce heat to medium and add the onions and garlic and cook for 4 minutes. Add the remaining 2 tablespoons of Pork Barrel BBQ’s All American Spice Rub, 1 tablespoon salt, cumin and oregano and cook for 4 minutes. Add the red and green bell peppers, roasted green chilies, and tomatoes and cook for 10 minutes. Return brisket to pot and add beer and bring to a simmer. Reduce heat to low, cover pot and cook 2 hours. Uncover pot, add beans and cook for 1 hour. Cook until brisket is tender. Season with salt and pepper to taste. Skim any fat from the surface of the chili.
Serve with cilantro leaves, pickled jalapenos, sour cream, cheese and corn chips.
Check back tomorrow for Day Seven of our Seven Days of Tailgating Recipe’s for a Grilled Apple Crisp recipe.
It’s Friday, only two days until Steeler Nation and the Cheese Heads cheer for their beloved Pittsburgh Steelers and Green Bay Packers in the Super Bowl while the rest of us hope for a great game and some good commercials!! If you haven’t started planning your Super Bowl tailgating feast we’re here to help. Last fall at the height of football season we released our inaugural digital cookbook, the Pork Barrel BBQ Guide to Tailgating. You can download your FREE copy here. We thought it would be fun to highlight our 7 favorite recipes from the Pork Barrel BBQ Guide to Tailgating over the next week leading up to the Super Bowl.
It is Day Five of our Seven Days of Tailgating Recipes and we’re calling in our first string can’t miss tailgating party classic – Pork Barrel BBQ’s All-American Spice Rubbed Chicken Wings. Is there a better combination when watching the big game than a dozen chicken wings and a cold beer? We don’t think so!!!
Pork Barrel BBQ’s All American spice Rubbed Chicken Wings
Ingredients
Directions:
Separate the chicken wings at the joint and remove the wing tips. Place wings in a large mixing bowl and toss with oil and Pork Barrel BBQ’s All American Spice Rub.
Place the wings over direct heat and grill until both sides are golden brown, about 5 minutes per side.
Place grilled wings in a large mixing bowl and pour 1 bottle of Pork Barrel BBQ Sauce (Original or Sweet) over the wings and toss to coat wings thoroughly with sauce.
Check back tomorrow for Day Six of our Seven Days of Tailgating Recipe’s for a double header (We couldn’t help putting a baseball reference in here since Spring Training is just days away!!!) of recipes – Pulled Pork Sliders and Brisket Chili.
Dallas may be feeling more like Green Bay or Pittsburgh these days, but that doesn’t mean the Pittsburgh Steelers and Green Bay Packers aren’t ready to heat things up on the field during the Super Bowl!! If you haven’t started planning your Super Bowl tailgating feast we’re here to help. Last fall at the height of football season we released our inaugural digital cookbook, the Pork Barrel BBQ Guide to Tailgating. You can download your FREE copy here. We thought it would be fun to highlight our 7 favorite recipes from the Pork Barrel BBQ Guide to Tailgating over the next week leading up to the Super Bowl.
It is Day Four of our Seven Days of Tailgating Recipes and we think it’s time to introduce a can’t miss tailgating side dish that will ensure your tailgate party doesn’t get sacked by your friends and family, it’s our Coleslaw with Basil Vinaigrette. It’s a can’t miss Hall of Fame worthy side dish!!!
Pork Barrel BBQ’s Coleslaw with Basil Vinaigrette
Ingredients
Directions:
In a blender, combine the vinegar, garlic, mustard, and basil and slowly drizzle in the olive oil. Blend until smooth and season with salt and pepper to taste.
In a large bowl, combine the cabbage, carrots and onion and toss with the basil vinaigrette until evenly coated. Season the coleslaw with salt and pepper to taste. Chill before serving.
Check back tomorrow for Day Five of our Seven Days of Tailgating Recipe’s for Pork Barrel BBQ’s All-American Spice Rubbed Chicken Wings.
Four days and counting until the Pittsburgh Steelers and Green Bay Packers take the field for the kickoff of the Super Bowl!! If you haven’t started planning your Super Bowl tailgating feast we’re here to help. Last fall at the height of football season we released our inaugural digital cookbook, the Pork Barrel BBQ Guide to Tailgating. You can download your FREE copy here. We thought it would be fun to highlight our 7 favorite recipes from the Pork Barrel BBQ Guide to Tailgating over the next week leading up to the Super Bowl.
It is Day Three of our Seven Days of Tailgating Recipes and we’re breaking out our All Star snack – Pork Barrel BBQ Barbecued Potato Chip! Is there really a better snack than Potato Chips?
Pork Barrel BBQ’s Barbecued Potato Chips
Ingredients
Directions:
Thinly slice the potatoes with a knife or mandolin.
Pour vegetable oil in a large Dutch oven, fill no more than halfway, and heat to 350°.
Add small batches of the sliced potatoes and fry until they turn a light golden brown color, about 2 minutes. Drain the potatoes on a paper towel and immediately season with Pork Barrel BBQ’s All American Spice Rub.
Check back tomorrow for Day Four of our Seven Days of Tailgating Recipe’s for a Coleslaw with Basil Vinaigrette recipe.
We are only five days from the kickoff of the Super Bowl!! If you haven’t started planning your Super Bowl tailgating feast we’re here to help. Last fall at the height of football season we released our inaugural digital cookbook, the Pork Barrel BBQ Guide to Tailgating. You can download your FREE copy here. We thought it would be fun to highlight our 7 favorite recipes from the Pork Barrel BBQ Guide to Tailgating over the next week leading up to the Super Bowl.
It is Day Two of our Seven Days of Tailgating Recipes and we’ve opened our playbook to a can’t miss appitizer – Grilled Corn Guacamole! If you love Guacamole you’re sure to love the addition of grilled corn! It’s game time for some Pork Barrel BBQ Grilled Corn Guacamole!
PORK BARREL BBQ’S GRILLED CORN GUACAMOLE
Ingredients
• 3 avocados, diced
• 2 ears corn, grilled and kernels removed
• 1 small red onion, grilled and diced
• 2 garlic cloves, minced
• ¼ cup cilantro, chopped
• ¼ cup lime juice
• Pork Barrel BBQ’s All American Spice Rub, to taste
• olive oil
• tortilla chips or flour tortillas
Directions:
Soak the ears of corn in water for 10 minutes and slice the onion into ½ inch think slices. Place the corn on your grill over direct heat and roast for 10-15 minutes. Drizzle olive oil on the onion slices and season with Pork Barrel BBQ’s All American Spice Rub and place on grill over direct heat for 2 minutes per side.
In a bowl mix the avocados, corn, onion, garlic, cilantro, and lime juice and roughly mash with a potato masher. Season to taste with Pork Barrel BBQ’s All American Spice Rub. Serve with tortilla chips or flour tortillas.
Check back tomorrow for Day Three of our Seven Days of Tailgating Recipe’s for a Barbecued Potato Chip recipe.
The passing of January into February can only mean one thing, the Super Bowl is less than a week away!! Last fall at the height of football season we released our inaugural digital cookbook, the Pork Barrel BBQ Guide to Tailgating. You can download your FREE copy here. We thought it would be fun to highlight our 7 favorite recipes from the Pork Barrel BBQ Guide to Tailgating over the next week leading up to the Super Bowl.
No Tailgating event is complete without something cool to keep you hydrated. In addition to bringing beer we like to bring a couple pitchers of our famous Pork Barrel BBQ Grilled Lemonade to the big game!!
PORK BARREL BBQ’S GRILLED ROSEMARY LEMONADE
Ingredients
• 1 ½ cups sugar (additional sugar is optional if you like your lemonade sweeter)
• 1 ½ cups water
• 10 rosemary sprigs
• 10 lemons
• 8 cups cold water
• ice
Directions:
In a small pot combine the sugar, water, 4 sprigs of rosemary and the zest of 1 lemon. Bring to a boil and let simmer for 30 minutes. Remove the rosemary lemon simple syrup from the stove and let cool completely.
Cut 5 of the lemons in half and place them cut side down on the grill directly over the coals and cook for 5-7 minutes. Juice the grilled lemons (yields 1 to 1 ¼ cups of juice).
In a pitcher mix the rosemary lemon simple syrup, grilled lemon juice, and 8 cups of cold water. Add additional sugar if you want a sweeter lemonade.
Fill glasses with ice and lemonade. Garnish with a sprig of rosemary and lemon wedge. Bring along a bottle of your favorite Vodka to turn this cool refreshing drink into a cocktail favorite!
Check back tomorrow for Day Two of our Seven Days of Tailgating Recipe’s for a Grilled Corn Guacamole recipe.
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