2 zucchini squash, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 eggplants, cut into ½ inch think rounds
2 red onions, cut into ½ inch think rounds
4 bell peppers (1 red, 1 yellow, 1 orange, & 1 green), stemmed, seeded and cut into quarters
2 pints Baby Bella mushrooms
1 pint cherry tomatoes , left whole
½ cup Extra Virgin Olive Oil, plus 2 tablespoons
2 tablespoons Pork Barrel BBQ’s All American Spice Rub
2 tablespoons balsamic vinegar
4 garlic cloves, minced
2 tablespoons fresh oregano, finely chopped
¼ cup fresh basil leaves, finely chopped
Instructions
Preheat your grill to a medium-high temperature. We prefer charcoal, but you can also use a gas grill for this vegetable ratatouille recipe.Place all of your cut vegetables and the mushrooms and tomatoes in a large bowl and pour the ½ cup of olive oil over the vegetables (toss and coat thoroughly).
Season vegetables with Pork Barrel BBQ’s All American Spice Rub (toss and coat thoroughly) for this vegetable ratatouille recipe.
Place vegetables on the grill and cook for 3-4 minutes per side (tomatoes should be removed when you turn the vegetables over).
On a cutting board coarsely chop your vegetables and move them to a large serving bowl.
Add the 2 tablespoons of olive oil, balsamic vinegar, garlic, oregano and basil to the grilled vegetables in the serving bowl and gently mix together. Serve at room temperature.
Kansas City style barbeque sauce recipes – there are almost to many to count! In Kansas City, Missouri, you can find great BBQ restaurants and bbq sauces around every corner. A Kansas City style barbeque sauce recipe is traditionally a tomato-based sauce, combined with just the right amount of vinegar, molasses, pepper, brown sugar and spices. Try it on pulled pork, brisket, ribs and chicken.
One of the most popular Kansas City BBQ Sauce recipes is KC Masterpiece Original Barbecue Sauce – created by Dr. Rich Davis. K.C. Masterpiece has recently added a BBQ Bourbon sauce to its line of KC Masterpiece sauces, marinades, and seasoning.
Be sure to visit our Pork Barrel BBQ store – our Pork Barrel BBQ Original BBQ Sauce was voted the Nation’s Best BBQ Sauce by Men’s Health Magazine - get yours today!
Jack Daniel’s makes a fantastic whiskey, and they make a nice BBQ sauce recipe as well – check out Jack Daniel’s Barbecue Sauce line.
Jack Daniel's Barbeque Sauce
Their website has some great bbq recipes using their sauces and rubs that they are kind enough to share with the world. Here’s the description of their BBQ sauces from the their website:
Jack Daniel’s® Master Blend
This thick and bold sauce delivers even more flavor than our Original No. 7 recipe™. Crafted from those who desire the unique flavor, this balanced blend is perfect for chicken, beef, pork and seafood. Generously brush onto food during grilling for mouth watering results.
Jack Daniel’s® Original No. 7 Recipe™
A sweet and spicy sauce with tomato flavor that is slow cooked to perfection. This rich, thick sauce delivers a full-bodied taste – perfect for adding authentic BBQ flavor to everything you grill. Pour some on the side for extra flavor! Great as a marinade too!
Jack Daniel’s® Honey Smokehouse™
Known for its attention to detail and unrelenting quality, we slow cook our Honey Smokehouse™ Barbecue Sauce using a blend of real honey and spices to ensure the perfect balance of sweet smokey flavor for all your grilling and baking occasions. Brush on meat during last 10 to 15 minutes of cooking for delicious flavor.
Hickory Brown Sugar BBQ Sauce
A tangy, succulent sauce that carefully combines premium vinegars, pure brown sugar and spices with genuine hickory flavorings. For real hickory flavor, marinate before grilling to help tenderize meat. Baste on while grilling for more intense flavor. Excellent for beef, chicken & pork. Great as a marinade too!
Jack Daniel’s® Spicy Original Recipe
The bold blend of real smoke flavor and spices is sure to heat up your grilling. Perfect for basting on chicken, beef and shrimp. Pour some on the side for an extra kick! Great as a marinade too!
Steakhouse Sauce
Slow-simmered to perfection, this savory blend delivers a full-bodied taste with an ideal balance of hickory smoke, worcestershire, onion, and authentic flavor. Brush onto beef during grilling for mouth-watering appeal.
We recently had the chance to stop by New York’s RUB BBQ (aka Righteous Urban BBQ) – famed Kansas City Pitmaster Paul Kirk’s New York City restaurant! Paul Kirk smokes up his recipies for barbeque just right. We could talk alot about his amazing barbeque recipes, but sometimes a photo says it best! Here is a great photo of “The Baron” his BBQ Meat Plate. “The Baron includes pulled pork, smoked ham, brisket, turkey, pork ribs, smoked pastrami and sausage. Be sure to check out a collection of Paul Kirk’s barbeque recipes at http://www.rubbbq.net/
FREE Tailgating Guide – 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, free of charge. 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!!
Pork Barrel BBQ was founded in December 2008 at the peak of the economic crisis and thanks to the loyal support of 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 selling sauce out of our houses and online at http://www.PorkBarrelBBQ.com to one that now sells our BBQ Sauces and Spice Rub in over 1,000 stores in 38 states.
Click the image below to download your free copy of the 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.
Mike Mills of 17th Street Bar & Grill and Apple City BBQ Competition Team talking BBQ? Doesn’t get much better than that! At Memphis in May, we were next to BBQ legend Pat Burke who introduced us to Mike Mills – his teammate from the Apple City BBQ Competition Team from Murphysboro, Illinois. Heath talks about several great topics in this wideranging interview – so be sure to watch the whole video to get all your BBQ tips and secrets. Special thanks to Mike from 17th Street Bar & Grill for taking time to talk with us! Be sure to check out the amazing book written by Mike and his daughter Amy Mills Tunnicliffe - Peace Love and Barbecue! ”Peace, Love, and Barbecue is an extraordinary behind-the-scenes journey into the world of barbecue with Grand World Champion pitmaster Mike Mills as your guide. Join Mike and his barbecue buddies as they spin a few tales, spill their secrets, and reluctantly part with their prizewinning recipes. The book is available at most bookstores or on amazon.com”
BBQ Chicken Recipe:
Place the chicken on a cookie sheet and pat the meat dry with a paper towel. Rub 1 tablespoon of extra virgin olive oil onto each chicken half covering the entire surface area of the meat. Rub 2 tablespoons of Pork Barrel BBQ All American Spice Rub onto each chicken half, covering the entire surface area of the meat. Cover the chicken with aluminum foil and let it sit at room temperature for 30 minutes.
While the chicken is sitting get the charcoal grill ready. 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). The charcoal is ready to use when it has burned to a white ash. Place the coals on one side of the grill leaving an area of the grill open to cook the chicken over indirect heat with no coals underneath the meat.
After getting the coals arranged place the lid on the grill and let the grill reach a temperature of 325 degrees. Once the grill has reached 325 degrees you are ready to place the chicken in the grill. This is also the time you will want to add the hickory and oak chunks onto the coals.
Keep an eye on the grill and make sure it maintains a temperature around 325 degrees. If you like your chicken with a littlePork Barrel BBQ Sauce, coat the chicken with Pork Barrel BBQ Original or Sweet Sauce with about 3 minutes remaining, and flip once to ensure barbeque sauce coats both sides. When the chicken reaches an internal temperature of 165 degrees (this will occur about 45 minutes to an hour into the cooking process) remove the chicken from the grill and let it rest for 10 minutes.
Serve with Pork Barrel BBQ Original and Sweet BBQ Sauce on the side.
Some say legends are born – that an opportunity in time presents itself and the stars align and transfer one from a position of commonality into a legend. As a kid I was sure my transformational moment would come in the bottom of the ninth with the bases loaded, a three ball two strike count with my team down no less than three runs in the pivotal game seven of the most important World Series in the history of baseball. With one swift swing of the bat I’d go from a who is he to a legend – that’s how legends can be born.
Others say legends are made – that one can’t go unnoticed for too long if they keep repeating greatness. These are the folks who go about their business not seeking the recognition they deserve, no, they go about their business simply doing what they know how to do at the highest possible level it can be done. Sooner or later people start talking and the legend starts growing. These are legends built over time and many accolades, accolades that are not achieved by the alignment of stars, but through hard work, dedication and skill – that’s how legends can be made.
The word legend is often thrown around without much consideration – after all, if we were all legends none of us could actually be one. What cannot be argued is that barbecue has legends, both born and made. Pork Barrel BBQ was fortunate enough to cross paths with several of them at this years Memphis in May.
It was a hot Wednesday afternoon, as sticky as a good sweet BBQ sauce, as we pulled into our site and struggled to keep cool. At first glance, we failed to note just who our neighbor for the weekend was. At the time there was just too much going on and we were trying to track our rented picket fence down (how would we survive our first Memphis in May without a rented picket fence we were asking ourselves?). The fence finally came, the Weber Smokey Mountains were all set up and the heat of the day began to subside, finally giving us a chance at repose and the time to take note of our surroundings. It didn’t take long for us to realize that we had won the lottery, heck you might have thought we had already won Memphis in May – in many ways maybe we had.
Just inches from our three Weber Smokey Mountains stood the beautiful trailer of Tower Rock BBQ out of Murphysboro, IL. Yes, the Tower Rock BBQ lead by Pat Burke of Apple City Barbecue Fame where he won three World Championships at Memphis in May with his partner Mike Mills. Our first meeting came on Thursday morning and we knew from that moment on we were in for a special weekend.
Pat and his crew showered us rookie’s with their generous hospitality – not only can he cook a mean pork shoulder, he can cook one heck of a bacon and egg sandwich! It was a great honor for us to learn some of Pat’s tips and tricks – he is an encyclopedia of BBQ and truly a legend.
In one year of BBQ competitions Pat and his Apple City team won 14 of the 17 contests they entered – it is clear that his legendary status was made by repeating greatness. Pat was kind enough to take some time to talk BBQ with Pork Barrel BBQ - here is that interview.
Stay tuned for more of our Memphis in May Scrapbook and an interview with Pat’s Apple City teammate Mike Mills, another legend of BBQ.
Dreaming of a Jambo Pit by Jamie Geer? Me too. Since the day I turned 16 and got my drivers license I’ve had visions of a 1958 Corvette dancing in my head. From the distinguishing four headlights and immense chrome in the front to the beauty of the Roman Red paint job that covers the exterior you’re sure to turn heads at every stop and then strain the very neck that head is attached to as you excelerate away. The 1958 Corvette wasn’t just a car, it was a work of art – a museum quality piece with its optional 290 horsepower fuel injected V8 engine that made everybody else with a car jealous at first blush.
Today, some 20 years later, I still have the vision of owning that 58 Vette, but it no longer dances alone in the wish list of my mind. It now shares that void with a vision of owning, what can only be called the equivalent of the Corvette on the competition BBQ circuit, a Jambo Pit.
Jambo Pitshave been called by many on the competition BBQ circuit, “The best smokers money can buy.” Pitmasters aren’t just saying that in passing as many of today’s top competitive BBQ teams are putting their money where their mouth is and using these pits hand crafted by Jamie Geer, owner of the Fort Worth, TX based company, all across America. Among the users of Jambo Pits are our friends Tuffy Stone of the Cool Smoke competition BBQ team (who’s pit Jamie is about to give you a tour of) and Mike Richter of Chix, Swine & Bovine competition BBQ team- both of these teams have been enjoy immense success on the competition BBQ circuit.
Jamie has been building quality smokers that offer consistent results since 1989. One of the unique things about Jamie Geer is that he didn’t start out as a pit builder – he started out as a serious competitor on the competition BBQ circuit and has the trophies to prove it. (You might remember him from TLC’s BBQ Pitmastersshow.) He knows what series BBQ’ers are looking for in a smoker and he delivers big time!
If you’d like a Jambo Pit you’ll have to get in line with the rest of us - Jamie is backordered through October and that list grows by the day. Why the demand? These aren’t just functional BBQ pits, they are literally works of art that are handcrafted from top quality materials with an attention to detail that only Jamie can provide as he builds each pit one at a time. Some of the features you’ll find on these beauties include insulated fire boxes, torque flex axles, chrome wheels, white letter tires, custom coatings and paint, stainless steel hinges, and spacious work surfaces. The downside is you’ll no longer be able to blame your smoker if your meats don’t turn out well.
On Jamie’s website he says, “Pull into a competition or your neighborhood with a Geer pit in tow and forget about going unnoticed. These pits will turn heads wherever you go.” We couldn’t agree more! Pull into a BBQ contest with a Jambo Pit and you’re sure to turn and strain a few necks, just like that 1958 Corvette.
While we were at Memphis in May, Pork Barrel BBQ was lucky enough to get a few minutes of Jamie’s time (he was cooking with Tuffy Stone’s Cool Smoke team and about to make the walk with Tuffy to collect their Memphis in May World Championship BBQ trophy for their pork shoulder when we filmed this clip). We asked Jamie to take us on a tour of Tuffy’s new Jambo Pit. Sit back and enjoy our interview with BBQ Pit builder extraordinaire and all around good guy Jamie Geer of Jambo Pits.
If you’re still using a Weber or some other smokers, but would like to ride or Que in the Corvette of smokers give Jamie a call at 817-223-3918 or email him at TXJGEER@aol.com and let him know that Pork Barrel BBQ sent you! You won’t be sorry you called!
