Showing posts with label spice rub. Show all posts
Showing posts with label spice rub. Show all posts
August 3, 2009
Pork Barrel BBQ Passes 15,000 Followers on Twitter
We're proud of many of our accomplishments at Pork Barrel BBQ, but one that sticks out to us is the success we've had on Twitter. In the 5 months we've been on Twitter we've been able to build a loyal following and are proud to announce that we've passed 15,000 followers and are well on our way to 16,000. If you're not following us on Twitter please go to http://twitter.com/porkbarrelbbq and follow us. We post a lot of our breaking news on Twitter first and frequent coupons for discounts on our products.
July 27, 2009
Websites and Blogs About Food That You Should Bookmark - www.CookManFood.com
If you've got a few extra minutes and your looking for a great food site surf on over to our friends Cook Man Food from Durango, Colorado at CookManFood.com. The guys were kind enough to post several blog posts featuring our All American Spice Rub. Check out post 1 and post 2 while you're checking out their excellent food blog.
Here is the Mission Statement of Cook Man Food -
Here is the Mission Statement of Cook Man Food -
Mission Statement – Good food, good friends, a good drunken story, that is how we want everyone to live. It could be the guys getting together for a football game and enjoying the latest twist on a Turducken, it could be climbing a few 14,000 foot peaks over a weekend and eating bacon wrapped elk bundles stuffed with cheese and mushrooms. There are many trips and places where the man food philosophy comes into play. This site will help you learn better ways of cooking other than your noodles with ketchup or your fast food no flavor crap. We all eat three meals a day (sometimes five) we might as well enjoy them all to the fullest. This site will help teach the trade and craft to do that with ease
Now that's a Mission Statement we can follow!
June 29, 2009
Pork Barrel BBQ Wins Big at Safeway National Capital BBQ Battle
We are proud to report that our mission of bringing championship BBQ into the backyards of all Americans took a big leap forward this weekend! We entered our first ever BBQ competition, and decided to try out our rub against some of the biggest and best BBQ'ers in the nation at the Safeway National Capital BBQ Battle - out of over 50 teams, we took 2nd place in the Best BBQ Sauce in the Nation competition and 4th Place for our Pork Shoulder covered in our All American Spice Rub:
We want to send special thanks to our family and friends who came to visit us and eat free BBQ. A special shout out goes to Rex with SavoryReviews.com:
And a HUGE thanks to Heath's parents for travelling from Jefferson City, Missouri and helping us out all weekend:
And here's the Pork Barrel BBQ family!
We stayed true to our backyard roots and cooked all our food on the Weber Smokey Mountain Cookers and only used our All American Spice Rub:
Here's our pork shoulder getting going:
And here's the finished product:
Here's of shot of Heath and his amazing brisket (look at that smoke ring)!
We had an amazing time and learned a lot from the great BBQ talent that was competing - thanks again to Safeway for hosting such a great event in Washington DC!
June 26, 2009
Pork Barrel BBQ on WFNR 1500
Heath got up early this morning to be on WFNR 1500 to talk about Pork Barrel BBQ and the 17th Annual Safeway National Capital Barbecue Battle that we will compete in over the weekend.
Check out the interview at www.federalnewsradio.com/?nid=15&sid=1705339.
If you are looking for something to do this weekend come on down to Pennsylvania Ave., NW between 9th and 14th Street and check us out in our first competition. The Battle runs from 11:00 to 9:00 on Saturday and 11:00 to 7:00 on Sunday.
We hope to see you there!!!!
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!
Here you can see our perfect foam - ready to make some great BBQ pulled pork!
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:
And here's what it looks like when its done! The internal temperature (always use a meat thermometer) should reach 195-205 degrees F - be sure to wrap it in foil immediately after cooking and let it rest for at least 30 minutes - this is one of the keys to juicy pulled pork!
Once its had a chance to rest, it should pull very easily - I just use some forks and pull away! Don't throw away the brown exterior shell - its the best part - known as "bark" it tastes like candy!
I serve on a kaiser or potato roll, with a side of slaw or some sauce - enjoy!!
June 13, 2009
Pork Barrel BBQ to Participate in Beer, Bourbon & BBQ Festival at the National Harbor
Pork Barrel BBQ will be participating in Beer, Bourbon & BBQ next Saturday, June 20, at the National Harbor just outside of Washington, DC from Noon to 6:00p.m. The event promises 60 beers, 40 bourbons & lots of BBQ so we can't think of a reason you shouldn't head down and enjoy the day with us.
The website for the event says:
In addition to beer, bourbon, BBQ and live music there will be a mechanical bull at the show, a demonstration stage, the Ms. Bar-B-Q-Babe Contest and the World BBQ Bean Eating Championship - who wouldn't want to see that?
Admission is $50 for VIP Tasting Glasses valid from Noon to 6:00pm; $30 for Regular Tasting Glasses valid from 2:00pm to 6:00pm; Designated Driver Tickets are $20 and kids 12 and under are FREE.
Come on down and see Pork Barrel BBQ at this years Beer, Bourbon & BBQ Festival at National Harbor!!
Know Your Pork - Heritage Breeds of Pigs
We're pretty crazy about our Pork at Pork Barrel BBQ and we thought it might be interesting to give you a quick run down on some of the breeds of heritage pork that is available today.
Berkshire - The most popular breed of heritage pork is the Berkshire from England. The Berkshire is known for its sweet and well marbled flesh.
Duroc - A local favorite in the eastern United States, the Duroc provides juicy and full flavored meat.
Ossabaw - The Ossabaw is a feral bread of hog that comes from Ossabaw Island, Georgia. The bonus with this hog, whose meat is a bit gamy in flavor, is that it is packed with monounsaturated fat.
Red Wattle - The Red Wattle is a rare pig that comes from the South Pacific island of New Caledonia. This hog has a good meat to fat ratio that makes it great for curred meats and salumi (and who doesn't like good salumi?).
Tamworth - The Tamworth, another heritage breed from England, is also great for curred meats and sausages. Maybe most importantly, this breed is said to make the best bacon of any hog variety.
You most likely won't find these variates in your local grocery store or butcher shops, but thanks to the Internet you can order them online.
Check out the following websites for more information and to order these and other heritage breeds of pork.
Flying Pigs Farm - www.flyingpigsfarm.com
Heritage Foods USA - www.heritagefoodsusa.com
Heritage Pork - www.heritagepork.com
Preferred Meats - www.preferredmeats.com
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
Setting up the new Weber Smokey Mountain Cooker Smoker was a lot of fun, but we knew the real fun wouldn't start until until we were able put some meat in the smoker and invite some friends over to taste the end product. We had heard and read all kinds of great reviews about the Smokey Mountain Cooker Smoker, but being from the Show-Me State we decided it was time for the smoker to "Show Us" what it had and that is exactly what it did over the Memorial Day weekend.
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.
Once the coals were fired up and ready to go I dumped them in to the bottom of the smoker.
Next, I poured the remainder of the bag of charcoal onto the lit coals - this provided enough fuel for about 7 hours of smoking.
After all of the charcoal was on the smoker I placed 7 good sized chunks of Hickory onto the coals for smoking. I normally like to do a mix of hickory and oak, but I was out of oak.
After all of the fuel was in the smoker and ready to go I placed the body of the smoker on the base and installed the water pan. I filled the water pan with 6 cans of Bud Light.
While the charcoal in the chimney was lighting I rubbed a pork shoulder (on both sides) with extra virgin olive oil and Pork Barrel BBQ's All American Spice Rub - the best all-purpose dry rub around.
At 8:30 a.m. the coals were ready, the hickory was on and the water pan was filled with beer and we were ready to start smoking. I placed the first grill rack into the smoker and placed the pork shoulder onto it.
While the pork shoulder was beginning to smoke I applied extra virgin olive oil and Pork Barrel BBQ's All American Spice Rub dry rub to a brisket in the same fashion as I had done with the pork shoulder.
At 10:00 a.m. I placed the brisket in to the smoker on the same rack as the pork shoulder. The picture below is of the brisket just being put onto the grill rack and the pork shoulder after 1.5 hours inside the smoker.
While the pork shoulder and brisket were smoking I cleaned two racks of ribs - make sure you take the membrane off of the ribs before you cook them!!! I applied extra virgin olive oil and Pork Barrel BBQ's All American Spice Rub dry rub to the ribs and let them set for about 30 minutes.
At 11:30 a.m. I placed the second grill rack in to the smoker and placed my rib rack on the grill. I then placed my two racks of ribs in the rib rack.
Finally, I prepared a whole chicken in the same fashion as the other meats (extra virgin olive oil and Pork Barrel BBQ's All American Spice Rub dry rub). The chicken went on the grill at 2:30 p.m.
Here is the final product - ribs and pulled pork!!
More of the final product - chicken and brisket (notice the nice smoke ring on the brisket).
Heath and the final meal - smoked pulled pork, smoked brisket, smoked ribs, smoked turkey, corn on the cob, baked potatoes, salad and some nice bread - a great meal that was shared with some great friends!!
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 27, 2009
Pork Barrel BBQ State Capitol Buildings and Governor Mansions Challenge - Missouri
Pork Barrel BBQ is attempting to get pictures of our dry rub tins in front of all 50 State Capitols and Governor Mansions. In order to do this we need your help!! Summer vacations are a great way to help us complete this challenge so don't forget to take a tine of our All American Spice Rub with you if you plan to visit any of our 50 great state capitol cities this summer.
Our first submission comes from our home state - the great state of Missouri. Above is the state capitol and to the right is the Governor's Mansion with Pork Barrel BBQ's All American Spice Rub.
Don't forget to visit us at our website - www.porkbarrelbbq.com - and pick up some of our dry rub.
It is barbecue season and nothing makes your meal taste better than our All American dry rub! E-mail us your pictures at porkbarrelbbq@gmail.com!
Don't forget to visit us at our website - www.porkbarrelbbq.com - and pick up some of our dry rub.
It is barbecue season and nothing makes your meal taste better than our All American dry rub! E-mail us your pictures at porkbarrelbbq@gmail.com!
May 26, 2009
Weber Smokey Mountain Cooker Smoker Assembly
Pork Barrel BBQ recently acquired two Weber Smokey Mountain Cooker Smokers for use in several upcoming events we'll be participating in. Over the Memorial Day Weekend I put mine together and tried it out for the first time. The following post hits on the highlights of assembling the Weber Smokey Mountain Cooker Smoker.
The Smokey Mountain Cooker Smoker comes in a large box and is relatively easy to assemble. It took me about 25 minutes to go from an unopened box to a smoker that was ready for service.
The Smokey Mountain Cooker Smoker comes in a large box and is relatively easy to assemble. It took me about 25 minutes to go from an unopened box to a smoker that was ready for service.
The first step in the assembly of the smoker is to attach the three legs to the heat shield that goes under the smoker - this is a heat shield and not an ash catch.
Next you attach the bottom of the smoker to the three legs and heat shield.
After you've installed the legs to the bottom of the smoker install the charcoal grate and ring.
Next put the body of the smoker onto the base of the smoker.
Next put the first of the two grill grates into the smoker.
Place the lid onto the smoker and you have a finished product!
The Finished Product with its protective cover!
Next you install four brackets to the inside of the base and place the water bowl inside the base.
Next put the first of the two grill grates into the smoker.The final step is putting the second grill grate into the smoker.
Place the lid onto the smoker and you have a finished product!The Finished Product with its protective cover! We have heard nothing but great things about the Weber Smokey Mountain Cooker Smoker and can't wait to try ours out. Check back soon for a post on how the maiden smoking with our new grills went.
Subscribe to:
Posts (Atom)
