Meat | Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs

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Pitmaster Paul Kirk’s New York Restaurant RUB BBQ’s Barbeque Sampler Plate – “The Baron”

Saturday, December 18th, 2010

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/

Paul Kirk Rub BBQ Sampler Plate

Tags: american cuisine, barbecue, barbeque, BBQ, bbq meat, brisket, burnt ends, cold cut, cooking, food and drink, meat, meat plate, pastrami, paul, Paul Kirk, paul kirk rub, plate, plates, pulled pork, rub, rub bbq, sampler, sausage, smoke, smoked ham
Posted in BBQ Around The World, BBQ Restaurants, Best BBQ Joints in America, Food & Drink We Like, Pork Barrel BBQ - Heroes, Recipes | 2 Comments »

BBQ Chicken Recipe – How to Cook Barbeque Chicken

Tuesday, August 3rd, 2010

BBQ Chicken Recipe – How to Cook Barbeque Chicken

Easy BBQ chicken recipe that is perfect on your BBQ grill. Looking to cook barbecue chicken? This is your recipe!

BBQ Chicken Recipe - How to Cook Barbecue Chicken using BBQ Sauce and Dry Rub

Ingredients:
4 chicken halves
4 tablespoons extra virgin olive oil
8 tablespoons Pork Barrel BBQ All American Spice Rub
1 bottle Pork Barrel BBQ Original or Sweet BBQ Sauce, for serving
3 chunks of hickory
2 chunks of oak

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.

Tags: barbecue, barbeque chicken, BBQ, bbq chicken recipe, bbq chicken recipes, bbq grills, charcoal grills, chickens, cook barbeque chicken, cooking, cooking barbecue chicken, easy bbq chicken, food and drink, grilling, how to cook, meat, Recipes, regional variations of barbecue, sweet bbq sauce, virgin olive oil
Posted in Recipes, Recipes - Poultry | 1 Comment »

Meat Week Update – Pork Barrel BBQ Meat Week Event a Big Success – Thanks to Capital Spice Blog for Organizing!

Thursday, February 4th, 2010

Pork Barrel BBQ had an awesome time hosting Meat Week at Mango Mike’s restaurant last night – special thanks to Mike at Capital Spice Blog for organizing such a great Meat Week 2010 in Washington DC! We had over 150 folks try our Pork Barrel BBQ pulled pork and brisket – thanks to everyone who ventured out for a fun Meat Week!

Meat Week - Welcome to Meat Week!

Meat Week - Pork Barrel BBQ Meat Week Buffet O' Meat

Meat Week - Pork Barrel BBQ More Meat Week Buffet

Mike from Capital Spice Doing Interview for CBS

Heath Hall and Bill Blackburn Strike a Pose

Tags: BBQ, brisket, capital spice blog, meat, meat week, meat week 2010, meat week washington d.c., pork barrel, Pork Barrel BBQ, pulled pork
Posted in BBQ Restaurants, Best BBQ Joints in America, Pork Barrel BBQ - Events, Pork Barrel BBQ - News, Pork Barrel BBQ Restaurant | 2 Comments »

Meat Week 2010 – Pork Barrel BBQ Participating in Washington D.C. Meat Week 2010

Sunday, January 31st, 2010

In celebration of Meat Week, The Del Ray Boys of BBQ (Heath Hall and Brett Thompson of Pork Barrel BBQ & Mike Anderson and Bill Blackburn of Mango Mike’s) are giving folks a taste (or two, or three) of the new Pork Barrel BBQ restaurant as part of the Washington D.C. Meat Week!

So what is Meat Week? Born in Tallahassee, Meat Week is a festival of smoked meats. For eight days, participants pay homage to that most original culinary combination – meat and fire. BBQ lovers have the opportunity to get together at a different barbecue establishment each night for a week as part of the Washington, D.C. Meat Week. At the end of the week (Meat Week That Is!), after lips have been licked and belts loosened, stories are swapped, awards are given, and plans are made to do it all again the next year as part of Meat Week 2011.

Learn more at http://www.meatweekisreal.com/chapters/washingtondc or our awesome Meat Week 2010 sponsor Capital Spice at http://capitalspice.wordpress.com/2010/01/28/dc-meat-week-all-the-juicy-details/