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Pork Barrel BBQ Blog

 
 

Thanks to All Who Visited Pork Barrel BBQ at the Beer, Bourbon and BBQ Festival!

Thanks so much to all our family and friends who came to visit us at the Beer, Bourbon and BBQ Festival! We had a great time, and gave out over 1,500 samples of pulled pork with Pork Barrel BBQ’s All American Spice Rub. The best compliment of the day came from a BBQ’er of over 40 years, who said he has never purchased a BBQ dry rub (always made his own), but liked ours so much he had to buy a tin! It’s moments like that that keep us going – thanks so much! If you want to taste what he is talking about – please be sure to buy a tin of our All American Spice Rub by visiting this link.

Of course, the REAL question is what does a BBQ company do after a long day at a Beer and Bourbon festival? Go for a well deserved drink and some more BBQ of course! Here’s Pork Barrel BBQ’s President Heath Hall:
 

Heath’s Secret Brisket Recipe (How to Smoke a Brisket)

We have a lot of folks ask us via email, twitter, or at food shows how to smoke a brisket. Heath, with his Kansas City roots, is excellent at making brisket – here’s his secret smoked brisket recipe:

Heath’s Secret Brisket Recipe

1 – 5-7 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 smoker’s temperature up to 225-250 degrees. When lighting your charcoal, be sure to use lump hardwood charcoal and always start with a charcoal chimney starter. If you are using a BBQ grill, you can still smoke your brisket! Just place the charcoal in a pile on one side of the grill, and place the brisket on the opposite side.

While your smoker gets up to temperature, rub 1 tablespoon of olive oil on the first side of your brisket 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 directly under where the brisket will sit and pour the beer into it. If using a bbq grill, simply put your beer into a disposable aluminum pan and place it under where your brisket will sit. Since we are both from Missouri, we like to grill with Bud Light (sometimes we use PBR)!


Here you can see our perfect beer foam – ready to make some great smoked brisket!

 

 

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 smoker. If cooking in a smoker, I place the wood onto the charcoal, 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 6-12 hours depending on its size.


And here’s what it looks like when its done! The internal temperature (always use a meat thermometer) should reach 175 degrees F. Be sure to wrap it in foil immediately after cooking and let it rest for at least 15 minutes (its temperature will rise to 185 degrees F) – this is one of the keys to juicy brisket!


Once its had a chance to rest, slice the brisket with a good knife – BE SURE to cut against the grain!


We serve ours on a couple slices of white bread with some Pork Barrel BBQ Sauce – enjoy!!

 

 

 

 

 

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 smoker. If cooking in a smoker, I place the wood onto the charcoal, 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 6-12 hours depending on its size.


And here’s what it looks like when its done! The internal temperature (always use a meat thermometer) should reach 175 degrees F. Be sure to wrap it in foil immediately after cooking and let it rest for at least 15 minutes (its temperature will rise to 185 degrees F) – this is one of the keys to juicy brisket!


Once its had a chance to rest, slice the brisket with a good knife – BE SURE to cut against the grain!


We serve ours on a couple slices of white bread with some Pork Barrel BBQ Sauce – enjoy!!

 

 

 

 

 

 

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 smoke a pork shoulder for pulled pork.  We almost always use the following recipe – its simple, and results in perfect pulled pork BBQ every time! We are big fans of  Kansas City BBQ, 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 a 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


When lighting your charcoal, be sure to use hardwood lump charcoal and always light it with a charcoal chimney. If you are using a BBQ grill instead of a smoker, you can still smoke your pork shoulder! Just place the charcoal in a pile on one side of the grill, and place the meat on the other side.

 

Get your BBQ smoker’s temperature up to 225-250 degrees.


While your smoker is getting up to temperature, rub 1 tablespoon of olive oil on the first side of your pork shoulder 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 directly under where the pork shoulder will be sitting and pour the beer into it. If using a grill (like a Weber), place the drip pan under the side of the grill opposite the charcoal where your pork shoulder will sit. Since we are both from Missouri, we like to grill with Bud Light (sometimes we use PBR)!!


Here you can see our perfect beer foam – the smoker is 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 into the smoker. Place your pork shoulder directly above the drip pan and close your smoker. If using a smoker, I simply place the wood onto the coals, but if I’m cooking on a BBQ grill, I soak the wood for 30 minutes to allow them to have a longer smoke (you can’t go wrong either way!).

Make sure the temperature of your smoker or grill 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. Depending on the size of your pork shoulder it will take 8-14 hours of smoking time to properly smoke. 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 your pork shoulder has 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 the “bark” and it tastes like candy!


We serve our pulled pork on a kaiser or potato roll with Pork Barrel BBQ Sauce and a side of slaw – enjoy!!
 

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:

“Join us at the festival for a great day of beer sippin’, bourbon tastin’, music listenin’, cigar smokin’, and barbeque eatin’. Your admission buys you a sampling glass so you can enjoy an ALL-YOU-CARE-TO-TASTE sampling of beer and bourbon. Some of the best barbeque vendors are on-site (that would be us) if you get hungry all while enjoying seminars in the tasting theater and LIVE music all day.”

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 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 probably won’t find these variates in your local grocery store or butcher shops, but thanks to the Internet you can order them online.  In Washington, DC be sure to visit our friends at Wagshals – they sale Ibirico Pork  (the only place in the United States to do so).

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
 

Pork Barrel BBQ Launch Party – Video

On Sunday, May 31, more than 100 Pork Barrel BBQ fans and supporters showed up at Fort Ward Park in Alexandria, Virginia to celebrate the official launch of Pork Barrel BBQ. Over 150 pounds of pork shoulder, beef brisket and vegetables were smoked and grilled with Pork Barrel BBQ’s All American Spice Rub. A big Pork Barrel BBQ thank you to everyone who came to show their support – we couldn’t be doing what we are doing without your support and advice.
At the end of the picnic we were able to donate several trays of pork shoulder, pickles, potato chips and several watermelons to the Carpenters Shelter in Alexandria, Virginia.
 

Pork Barrel BBQ Crosses 10,000 Followers on Twitter

Twitter

Thanks to all our friends and supporters who have followed us on Twitter– we appreciate the chance to update you on all that is going on in the world of Pork Barrel BBQ!

We hope your having as much fun following us on Twitter as we are following you.  We think it is pretty cool that under the “Food” listing on Wefollow – http://wefollow.com/tag/food – that we have just passed Tyler Florence and are on the heels of the LA Times as one of the most followed food sites on Twitter.

 

Savoryreviews.com

We made a lot of new friends at this years Food & Wine Festival at National Harbor and one of those new friends was Rex who runs a food blog at www.savoryreviews.com.  If you don’t go check out his blog you are going to miss some great food reviews.

Make sure you check out his post on the Food & Wine Festival!  Thanks for the mention Rex!!

 

Pork Barrel BBQ Meets Top Chefs at the Food & Wine Festival at National Harbor

Pork Barrel BBQ made its debut at the National Harbor Food & Wine Festival this weekend at the National Harbor just outside of Washington, D.C.  One of the highlights for us was getting to hang out with Season 5 Top Chefs Carla and Ariane.  What a thrill it was for us.  We can’t even begin to tell you how cool they were!!  They rock!!!!!

Thanks so much for all the tips and pointers on making it in this business.  Your encouragement meant a ton to us and best of all the fact that you liked our All American Spice Rub and our pulled pork made our day!!!

Best of luck to you guys in your future endeavors!  We look forward to crossing paths in the future!  Be on the lookout for video of our encounter with Carla and Ariane!  And don’t forget to visit us on our website.
 

Music Fog – Go Check These Guys Out!!!

 
When you have ghosts in your house you call Ghostbusters.  When you need tips on BBQ you call Pork Barrel BBQ.  When you have only a couple days to write, film and produce a 5 minute video that could have huge implications on the future of your business you call MUSIC FOG!!!!!

A million thanks to our friends at MUSIC FOG for doing us a solid favor by filming and producing a video for us on such short notice and with such professionalism.  I’m pretty sure a couple of smoked briskets will be forthcoming as a token of our appreciation!!

If you like music and your looking for some great new artists to add to your iPod, check out the Music Fog website at www.musicfog.com and go follow them on Twitter.  I promise you that you won’t be disappointed.

Thanks Ben!!!  Your friends at Pork Barrel BBQ!