August 16, 2009
Pork Barrel BBQ's Secret Hamburger Soup Recipe with Video
August 14, 2009
What Pork Barrel BBQ is Eating - Beef Tenderloin, Rosemary Red Potatoes, Vegetable Ratatouille, and Corn on the Cob
June 21, 2009
Heath's Secret Brisket Recipe (How to Cook Brisket)
Heath's Secret Brisket Recipe
1 7 lb brisket
2 tablespoons Extra Virgin Olive Oil
4-6 tablespoons Pork Barrel BBQ’s All American Spice Rub
6 cans of beer
1 aluminum drip pan
5 chunks of hickory wood
3 chunks of oak wood
1 Bag of Lump Hardwood Charcoal
Get your BBQ smoker’s temperature up to 225-250 degrees. When lighting your coals, be sure to only use lump hardwood and always start with a chimney starter. If you are using a BBQ grill, you can still smoke! Just place the coals in a pile on one side of the grill, and plan to place the meat on the other side.
While smoker gets to temperature rub 1 tablespoon of olive oil on the first side of your meat and then rub 2-3 tablespoons of Pork Barrel BBQ’s All American Spice Rub into the meat. Repeat on opposite side. Allow meat to rest with rub on it for at least 30 minutes (this can be done ahead of time and placed in the refrigerator for up to 24 hours).
Place the wood chunks onto the hot coals in your smoker and then place the grill grate in the smoker. Place your meat directly above the drip pan and close your BBQ smoker. If cooking in a smoker, I just mix the wood into the coals, but if I'm cooking on a BBQ grill, I soak the wood for 30 minutes to allow it to have a longer smoke (you can't go wrong either way!).
Make sure the temperature remains in the 225-250 degree range throughout the smoking process. Every couple of hours make sure you have enough fuel on your fire to maintain the desired smoker temperature. A brisket should remain in the smoker for 7-9 hours.
June 14, 2009
How to Cook Pulled Pork (aka Pork Shoulder or Pork Butt) - Easy Pulled Pork Recipe
We have a lot of folks ask us via email, twitter, or at food shows how to cook or smoke pulled pork - if you want a more complex recipe - check our Brett's Secret Pulled Pork Recipe. However, we almost always make the following BBQ recipe - its simple, and turns out perfect pulled pork BBQ every time! We are big Kansas City BBQ fans, but this recipe should make folks from all BBQ regions happy!
Easy Smoked Pork Shoulder / Pulled Pork Recipe
1 7 pound pork shoulder (also known as Boston Butt - bone in or boneless work great)
2 tablespoons Extra Virgin Olive Oil
4-6 tablespoons Pork Barrel BBQ’s All American Spice Rub
6 cans of beer
1 aluminum drip pan
5 chunks of hickory wood
3 chunks of oak wood
1 Bag of Lump Hardwood Charcoal
Get your BBQ smoker’s temperature up to 225-250 degrees. When lighting your coals, be sure to only use lump hardwood and always start with a chimney starter. If you are using a BBQ grill, you can still smoke! Just place the coals in a pile on one side of the grill, and plan to place the meat on the other side.
While smoker gets to temperature rub 1 tablespoon of olive oil on the first side of your meat and then rub 2-3 tablespoons of Pork Barrel BBQ’s All American Spice Rub into the meat. Repeat on opposite side. Allow meat to rest with rub on it for at least 30 minutes (this can be done ahead of time and placed in the refrigerator for up to 24 hours).
Place your drip pan into the smoker and pour the beer into it directly under where the meat will be sitting on the BBQ grill grate. If using a grill, simply put your beer into a disposable aluminum pan and place under your pork. Since we are both from Missouri, we always grill with (and drink!) Bud Light!
Place the wood chunks onto the hot coals in your smoker and then place the grill grate in the smoker. Place your meat directly above the drip pan and close your BBQ smoker. If cooking in a smoker, I just mix the wood into the coals, but if I'm cooking on a BBQ grill, I soak the wood for 30 minutes to allow it to have a longer smoke (you can't go wrong either way!).
Make sure the temperature remains in the 225-250 degree range throughout the smoking process. Every couple of hours make sure you have enough fuel on your fire to maintain the desired smoker temperature. A pork shoulder should remain in the smoker for 11-13 hours. Here's what it looks like when you put it on the grill:
June 3, 2009
Recipe - Pork Barrel BBQ's All American Spice Rub Grilled Vegetable Ratatouille
All American Spice Rub Grilled Vegetable Ratatouille
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
Preheat your grill to a medium-high temperature. We prefer charcoal, but you can also use a gas grill. 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). 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.
May 29, 2009
Weber Smokey Mountain Cooker Smoker - First Smoking Session
At 8:00 a.m. on Sunday I started the charcoal and began to settle in for a long day of smoking. I started the process by filling my Weber Charcoal Chimney up with Cowboy Hardwood Charcoal and let the coals get nice and hot.
After our first use of the Weber Smokey Mountain Cooker Smoker I must say that the smoker lived up to the reviews - she worked like a charm. We can't wait to get our two Smokey Mountain Cooker's out on the Competitive BBQ circuit this year!
We'll keep you posted on all of her stories as she produces some of the best BBQ you'll ever have.Don't forget to visit us on the web at www.porkbarrelbbq.com!!
May 4, 2009
Secret Hamburger Soup Recipe
March 14, 2009
Brett's Secret Pulled Pork Recipe
Peggy requested a good recipe for Pulled Pork - this is Brett's secret recipe. Be sure to allow 6 hours for this - it will be the best six hours you've had in a long time - there's just nothing better.
Ingredients:
1 4-5 lb Pork Shoulder - Bone In
6 T Pork Barrel BBQ All American Spice Rub
4 lb Hickory Chips
1 lb Mesquite Chips
1 bag Natural Wood Charcoal
2 c BBQ Sauce
1/2 Stick Butter
Mop Ingredients:
6 bottles Beer (I like a dark lager)
1 medium Red Onion
1 c Brown Sugar
2 T Stubbs Mesquite Liquid Smoke
1 cup Cider Vinegar
5 cloves Garlic
2 T Pork Barrel BBQ All American Spice Rub
1 t salt
1 t pepper
To make the mop, combine all the above ingredients and bring to a boil. I like to make this an hour before I start cooking. It can even be made the night before and refrigerated. You will brush this mop on the pork shoulder every 30 minutes to help keep it moist and add a sweet, spicy and smoky outer coating.
How to Make Pulled Pork
1. Combine wood chips in a bowl and soak in water for 30 minutes. You will add this to the charcoal to create the smoke.
2. Preheat Grill to 375 degrees, on a Weber grill, I put the charcoal on one side, leaving space for the pork shoulder to sit to get the indirect heat.
3. Coat entire pork shoulder with Pork Barrel BBQ All American Spice Rub - be sure to rub it in!
4. Place a handful of chips on the heated charcoal - let the smoke begin! Add chips approximately every hour, when you open the grill to put on the mop.
5. Place pork shoulder on heated grill with the fat side up. You put the fat side up so that it drips in the meat as it slow cooks. Let it cook for 4-6 hours, putting the mop on it with a brush every 30 minutes. The key to success is to not move the pork shoulder, and keep it moisturized with the mop - this creates a sweet, smoky outer crust. It is done when the internal temperature hits 190 degrees.
6. Remove the pork shoulder from the grill and place on a cutting board. With 2 large forks, "pull" the meat - it should shred pretty easily. I like to then put the meat in an aluminum pan that contains 2 cups bbq sauce and 1/2 stick of butter - all I can say is yummmmmm. I add 2 T of the Pork Barrel BBQ All American Spice Rub before serving.
A few hints and safety tips:
1. Be sure to use a meat thermometer - and let it get to 190 degrees - this is the safe temperature for cooking pork, and it won't pull correctly unless it gets this hot.
2. Keep a constant cooking temperature at 375 degrees - resist the temptation to peek - it just makes it take longer.
3. Stop adding wood chips the final hour - I think this keeps the smoky flavor from overpowering the taste of the meat.
4. Stop adding the mop for the final 30 minutes - and don't use the mop after cooking - its just not safe...
Try this out and let us know what you think - we guarantee that you will be the life of the party!
February 21, 2009
Pork Barrel BBQ Is Now Just A Twitter Away!
Pork Barrel BBQ is now twittering! If you are on twitter join our twitter feed to stay up to date with all the latest in Pork Barrel BBQ news!!! Go to http://www.twitter.com/ now and start following our twitter!!! We will update with our favorite BBQ recipes, and information on the top BBQ Grills, BBQ Smokers, Dry Rubs and BBQ sauces stay tuned at http://www.twitter.com/porkbarrelbbq!
Please be sure to try our All American Spice Rub!
February 8, 2009
Sawyer's BBQ Chicken Wings
Our first blog recipe comes from Brett Thompson - CEO and co-founder of Pork Barrel BBQ.
If you're looking to win friends and influence people Brett says you can't go wrong with a heaping plate full of Sawyer's BBQ Chicken Wings. Give this simple yet amazing recipe a try at your next football party or dinner for a quick and tasty meal - you'll be the most popular chef on the block. We plan to add a number of BBQ recipes that you can use in your bbq grill, bbq smoker and of course include some of out All American Spice Rub.
SAWYER'S CHICKEN WINGS
- 12-18 chicken wings (2-3 pounds of wings)
- 3-4 Tablespoons of Pork Barrel BBQ's All American Spice Rub
For oven cooking - place the chicken wings on a cookie sheet and cook for 40-45 minutes, flipping the chicken wings halfway through the cooking process.
For grill cooking - place the chicken wings on the grill and cook for 35-40 minutes, flipping the chicken wings twice during the cooking process at 15 minutes and 30 minutes.
