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Pork Barrel BBQ Blog

 
 

SOUTH CAROLINA MUSTARD BBQ SAUCE

South Carolina Mustard BBQ Sauce
This sweet and tangy take on the traditional South Carolina Mustard BBQ Sauce has a slight kick with the addition of Chipotle Hot Sauce. Great on a pulled pork sandwich or salmon filet.
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Ingredients
  1. 1 ½ cups Prepared Yellow Mustard
  2. ½ cup Apple Cider Vinegar
  3. ½ cup Honey
  4. 1 tablespoon Ketchup
  5. 1 tablespoon Dark Brown Sugar
  6. 1 teaspoon Worcestershire Sauce
  7. 1 teaspoon Chipotle Hot Sauce
Instructions
  1. Place a medium sized pot on the stove over medium heat and add the mustard, apple cider vinegar, honey and ketchup. Mix well with a whisk and allow to cook for 2 minutes.
  2. Add the brown sugar, worcestershire sauce and chipotle hot sauce and mix well. Bring sauce to a simmer and let cook for 10 minutes.
  3. Pour cooked sauce into a mason jar and refrigerate.
Notes
  1. Makes slightly less than 3 cups.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs http://porkbarrelbbq.com/
 

Pork Barrel BBQ on CNBC Power Lunch (Tuesday, February 4)

Power Lunch

Tune in to CNBC’s Power Lunch on Tuesday, February 4 between 1:00pm and 2:00pm Eastern for a live interview with Pork Barrel BBQ on the Shark Tank effect in promotion of CNBC’s Shark Tank Tuesdays!

 

KANSAS CITY BBQ SAUCE

Kansas City BBQ Sauce
A simple version of a classic Kansas City style BBQ Sauce that packs a little sweet and a little heat. Great on ribs, chicken and brisket!
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 cups Ketchup
  2. 1/2 cup Apple Cider Vinegar
  3. 1 tablespoon Worcestershire Sauce
  4. 1 teaspoon Hickory flavored Liquid Smoke
  5. 1/3 cup Light Brown Sugar
  6. 1 tablespoon Kosher Salt
  7. 2 teaspoons Celery Seed
  8. 2 teaspoons Cumin
  9. 2 teaspoons Granulated Garlic
  10. 2 teaspoons Black Pepper
  11. 1 teaspoon Ground Red Pepper
  12. 1/2 teaspoon Chipotle Chile Powder
Instructions
  1. Place a medium sized pot on the stove over medium heat and add the ketchup, apple cider vinegar, worcestershire sauce, liquid smoke and brown sugar. Mix well with a whisk and allow to cook for 2 minutes.
  2. Add the salt, celery seed, cumin, garlic, black pepper, red pepper and chipotle chile and mix well. Bring sauce to a simmer and let cook for 10 minutes.
  3. Pour cooked sauce into a mason jar and refrigerate..
Notes
  1. Makes approximately 3 cups.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs http://porkbarrelbbq.com/
 

2014 DC MEAT WEEK

DC Meat Week logo with Trademark

Pork Barrel BBQ is excited to be celebrating five years of Eat.Meat.Repeat. with the fine folks at DC Meat Week. This year we’re participating in two Meat Week events.

On Wednesday, January 29, 2014 starting at 7:00pm we’ll be hosting DC Meat Week at Pork Barrel BBQ Restaurant at 2312 Mount Vernon Ave. in Alexandria, VA. We’ll be offering a Meat Week BBQ Sampler Platter that includes 1/4 lb of Pulled Pork, 1/4 lb of Brisket, Burnt Ends, 1 Texas Beef Sausage Link, 2 Spare Ribs, Cornbread and the choice of 2 Sides for $23.95 (with a portion of the sales going to Operation BBQ Relief).

In addition to our Meat Week Sampler Platter we’ll be hosting the High on the Hog Eating Challenge. Do you think you have what it takes to eat a Smakin Daddy Oversized Sandwich, 6 Spare Ribs, 2 Texas Beef Sausage Links, a side of Mac & Cheese, a side of Potato Salad, a side of BBQ Beans and Cornbread in 45 minutes? We are looking for 7 contestants that think they can conquer the High on the Hog Eating Challenge. The cost to participate is $25.00 (which will be donated to Operation BBQ Relief). The first person to finish wins a $50.00 Pork Barrel BBQ Gift Card and anyone who can finish in under 45 minutes wins a T-Shirt. The contest starts at 8:00pm on January 29, 2014. If you are interested in participating please email us at porkbarrelbbq@porkbarrelbbq.com

On Friday, January 31, 2014 we’ll be serving as a judge at the 2nd Annual DC Meat Week’s Food Truck Face-Off as well as doing demonstrations on how to make your own home batches of BBQ Sauce. This event is taking place at the Living Social Headquarters at 918 F Street in Washington, DC and starts at 6:00pm. 

So what exactly is Meat Week? Here’s the answer straight from the Meat Week website:

“Meat Week starts the last Sunday in January. For 8 nights straight, we go to a different BBQ restaurant and feast. In every participating city, there is a devoted Captain who creates the schedule of restaurants to be visited throughout the week. Each city develops their own traditions, but Meat Week typically focuses on good ol’ American BBQ: Pork, ribs, brisket, barbecued chicken, and anything else you can smoke and smother in sauce. It was started in 2005 in Tallahassee, Florida by Chris Cantey and Erni Walker.”

We hope to see you on January 29 and 31! Here’s to a great Meat Week in 2014!!

 

 

CUCUMBER SALAD

Cucumber Salad
Yields 12
If you’re looking for a crisp and refreshing salad for your next picnic give our Cucumber Salad a try. It’s simple, tasty and healthy!
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Total Time
12 hr
Total Time
12 hr
Ingredients
  1. 6 large Cucumbers, seeded and thinly sliced into half rounds
  2. 2 Red Onions, thinly sliced into half rounds
  3. ¼ cup White Sugar
  4. 2 teaspoons Kosher Salt
  5. 2 teaspoons Dry Mustard
  6. 2 teaspoons Celery Seeds
  7. ½ teaspoon Black Pepper
  8. ½ cup White Vinegar
  9. ½ cup Canola Oil
Instructions
  1. Slice cucumbers in half, remove seeds, and thinly slice into thin half rounds. Cut red onions in half, peel and thinly slice into thin half rounds. Toss cucumbers and red onions well in a non-reactive container with a tight lid.
  2. In a bowl, pour sugar, salt, mustard, celery seeds, black pepper and vinegar. Whisk in canola oil until emulsified. Pour the vinaigrette over cucumbers and onions and toss to coat.
  3. Cover cucumber salad and refrigerate overnight to allow the flavors to bleed into the cucumbers and red onions.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs http://porkbarrelbbq.com/
 

2014 Winter Fancy Food Show – Pork Barrel BBQ Will Be In Booth 282

2914_Winter-Fancy-Food-Show

If you are going to be in San Francisco this weekend (January 19-21, 2014) and coming to the Winter Fancy Food Show be sure to stop by booth 282 and visit with Pork Barrel BBQ. If you’re a retailer looking for a great new line of BBQ products for this summer look no further than Pork Barrel BBQ!

 

SMOKED GOUDA MASHED POTATOES

Smoked Gouda Mashed Potatoes
Serves 6
These Smoked Gouda Mashed Potatoes make an excellent side for your Thanksgiving or Christmas meal and pair perfectly with a grilled steak. Don’t like Gouda? Try it with smoked cheddar cheese.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 3 pounds Idaho Russet Potatoes, peeled and cubed
  2. 6 Tablespoons Unsalted Butter
  3. ¾ cup Heavy Cream, plus more if needed
  4. ¾ pound Smoked Gouda Cheese, shredded
  5. 1 teaspoon Pork Barrel BBQ All-American Spice Rub
  6. Salt
Instructions
  1. Place the potatoes and 1 teaspoon of salt in a saucepan and cover with cold water. Bring the water to a boil and cook over medium heat until the potatoes are fork tender; 15-20 minutes. Drain the cooked potatoes.
  2. Return the potatoes to the saucepan and add the butter, heavy cream, smoked Gouda cheese and Pork Barrel BBQ All-American Spice Rub. Mash the potatoes, stirring to incorporate the ingredients together.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs http://porkbarrelbbq.com/
 

Insane BBQer/Tailgater Challenge – Win Free Pork Barrel BBQ Products If You’re The Most Hardcore, Extreme & Insane BBQer/Tailgater in America

cold-thermometer

How hardcore of a BBQer/Tailgater are you? If you’re out manning the grill or smoker over the next few days in many parts of the country you will certainly enter the ranks of the hardcore and possibly insane. According to weather experts it has been decades since many parts of the country have experienced a deep freeze like the one expected to hit the Midwest and East Coast beginning on Sunday into early next week.  Temperature predictions include -31 in International Falls, MN, -15 in Indianapolis, -10 in St. Louis and -25 in Fargo, ND with wind chills reaching as low as 70 below zero in parts of the country.

Sunday’s Green Bay Packers game against the San Francisco 49ers has a chance to eclipse the Ice Bowl as the coldest NFL game ever played with temperatures expected to fall somewhere between -4 and -15 with wind chills near -30. There is no question you’re a hardcore fan and tailgater if you’re planning to tailgate before this game. You’re probably a little bit insane too! 

This weather pattern is apparently a once a decade or every couple decades event so be safe if you plan to get out and BBQ in it. If you’re insane enough to get outside and fire up the grill or smoker in temps as low as -25 we want to reward you with some free Pork Barrel BBQ Products.

Here’s how it works:

1. Contest runs Saturday, January 4, 2014 through Wednesday, January 8, 2014. 

2. Take a photo of yourself BBQing with a thermometer showing how cold it is where you’re BBQing (extra hardcore points for photos of you tailgating at the Packers/49ers game with a thermometer in hand). Post your photo to our Twitter page (@PorkBarrelBBQ) between January 4 and January 8 and use the hashtag #InsaneColdBBQer and tell us how cold it is where you are BBQing. 

3. Prizes will be awarded to the three photos showing the coldest temperature on the thermometer. The coldest temperature will win a free Pork Barrel BBQ Party Pack, the second coldest temperature will win a Pork Barrel BBQ Picnic Pack and the third coldest temperature will win a 19oz Jar of Pork Barrel BBQ All-American Spice Rub.

Be safe and stay warm if you can. You can get frostbite on exposed skin in just minutes in temperatures this low. Get inside and warm up if you start asking yourself why am I putting my body through this?

Now let’s find out who is the most hardcore, extreme and insane BBQer/Tailgater in America!

 

 

 

Pork Barrel BBQ on The BBQ Central Radio Show – Tuesday, January 7, 2014 at 10:35 PM EST

bbq

Heath will be on the BBQ Central Radio Show Tuesday, January 7, 2014 at 10:35 PM EST to discuss Pork Barrel BBQ’s list of the 25 Most Influential People in BBQ.

A big thanks to Greg Rempe for having us on the show!!  Tune in here at 10:35 PM Tuesday!

Here is the 2013 Pork Barrel BBQ list of the 25 Most Influential People in BBQ:

1st – The Backyard BBQer, You the Backyard BBQer

2nd – Bobby Flay, Food Network, Restaurateur & Cookbook Author 

3rd – John Markus, TV Producer 

4th – Dave Anderson, Famous Dave’s & Cookbook Author

5th – Myron Mixon, Jack’s Old South & BBQ Pitmasters

6th – Carolyn Wells, KCBS

7th – Tuffy Stone, Q Barbeque, Cool Smoke & BBQ Pitmasters

8th – Competition BBQ Pitmaster

9th – Mike Mills, 17th Street Bar & Grill & Apple City BBQ

10th – Stan Hays, Operation BBQ Relief

11th – Steven Raichlen, Cookbook Author & TV Host

12th – Jamie Geer, Jambo Pits

13th – Dave Raymond, Sweet Baby Ray’s

14th – Aaron Franklin, Franklin BBQ

15th – Chris Lilly, Big Bob Gibson BBQ

16th – Sterling Ball, Big Poppa Smokers

17th – Rod Gray, Pellet Envy & Eat Barbecue

18th – Brad Orrison, The Shed

19th – Johnny Trigg, Smokin’ Triggers

20th – Danielle Dimovski, BBQ Crawl & Diva Q

21st – Bill Arnold, Blues Hog Barbecue Company

22nd – Competition BBQ Judge

23rd – Melissa Cookston, Memphis Barbecue Co. & Yazoo’s Delta Q

24th – Adam Perry Lang, Daisy May’s BBQ, Barbecoa & Cookbook Author

25th – Ronnie Cates, Smoke on the Water Productions

 

 

GREEN CHILI FRITO PIE

Green Chili Frito Pie
Serves 6
One of our favorite comfort foods is chili and serving it over Fritos just makes it that much better. Try this Green Chili Frito Pie on game day or for a quick and hearty weeknight meal.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 6 ears Corn, grilled and kernels removed
  2. 1 pound Chorizo Sausage links
  3. 1 Tablespoon Olive Oil
  4. 1 medium Red Onion, diced
  5. 2 Garlic Cloves, minced
  6. 1 Tablespoon Chili Powder
  7. 1 Tablespoon Pork Barrel BBQ All-American Spice Rub
  8. 2 teaspoons Cumin
  9. 1 16oz. jar Salsa Verde
  10. 1 4.5oz. can Green Chilies
  11. 1 16oz. can Great Northern Beans, drained and rinsed
  12. 1 Lime, zest and juice
  13. 1 large bag Fritos Corn Chips
  14. 1 ½ cups Mexican Cheese Blend, shredded
  15. ½ cup Cilantro, chopped
  16. 1 cup Avocado, diced
  17. 1 cup Tomato Salsas
Instructions
  1. Grill corn over a charcoal fire for 7 minutes charring kernels. Remove corn and let cool. Once the corn is cool cut the kernels from the ears of corn.
  2. Grill chorizo sausage links over a charcoal fire for 7-10 minutes, until cooked. Remove the chorizo from the grill and rough chop it into bite size pieces.
  3. In a skillet saute heat 1 tablespoon of olive oil and sauté onions and garlic over medium-high heat for 5 minutes. Stir in chili powder, Pork Barrel BBQ All-American Spice Rub and cumin and cook for 4 minutes. Stir in salsa verde, green chilies, and beans and cook for 7 minutes. Stir in corn and chorizo sausage and cook for 5 minutes. Stir in lime zest and juice and cook for 3 minutes.
  4. Place 2 cups of Fritos in each bowl and pour chili over them. Top chili with cheese, cilantro, avocado and tomato salsa and serve.
Pork Barrel BBQ Sauce | Barbeque Sauce and Dry Rubs http://porkbarrelbbq.com/