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Posts Tagged ‘Recipe’

Twinkie Turkey Stuffing? NO – a Twinkie Turkey!

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Twinkie Turkey?  Yes – we created the world’s first – and last – Twinkie Turkey.  Check out the Twinkie Turkey video recipe below:

Brine Turkey – How to Brine a Turkey

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Brine Turkey – How to Brine a Turkey from the guys at Pork Barrel BBQ! Learn more at http://www.PorkBarrelBBQ.com Each Thanksgiving, we smoke at least one turkey.  If you haven’t tried it, you are missing out!  They have an amazing flavor and are a great alternative to the traditional dry fare.  One key to a great turkey, is a good brine.  A typical brining solution is salt, sugar and seasonings.  In this video, we talk you through how to the steps and give you our secret recipe!

All American Spice Rub Grilled Vegetable Ratatouille Recipe

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All American Spice Rub Grilled Vegetable Ratatouille Recipe

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 for this vegetable ratatouille recipe.

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) for this vegetable ratatouille recipe.

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.

Recipe – BBQ Chicken

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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.

How to Cook Brisket

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We have a lot of folks ask us via email, twitter, or at food shows how to cook brisket. Heath, with his Kansas City roots, is excellent at making brisket – here’s his secret BBQ 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 charcaol 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 of the brisket. Allow brisket 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 BBQ smoker. Place your brisket directly above the drip pan and close your BBQ smoker. If cooking in a BBQ 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 brisket 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 the BBQ brisket looks like when its done! The internal temperature (always use a meat thermometer) should reach 175 degrees F. Be sure to wrap the brisket 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!


I serve brisket with a slice of white bread and some Pork Barrel BBQ sauce – enjoy!!

Pulled Pork – How to Cook Pulled Pork

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Ah, pulled pork – how I do love thee pulled pork?  Let me count the delicious ways.  We have a lot of folks ask us via email, twitter, or at food shows how to smoke pulled pork.  We almost always make the following pulled pork BBQ recipe – its simple, and turns out perfect BBQ’d pulled pork every time! We are big Kansas City BBQ fans, but this pulled pork recipe should make folks from all BBQ regions happy!


We researched the origins of pulled pork – some folks say pulled pork originates from Mexico – known as Carnitas.  Of course, don’t even get Americans started in which region pulled pork was created – Memphis pulled pork, Alabama pulled pork, Kansas City pulled pork – it quickly sounds like a scene from Forrest Gump.  Whatever the origins of pulled pork – we love it and here is our recipe:


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


There are several keys to making great pulled pork.  While the smoker gets 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).  Be patient – amazing pulled pork is only a day away!



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, simply put your beer into a disposable aluminum pan and place under your pork shoulder. Since we are both from Missouri, we like grilling with (and drink!) Bud Light (but we sometimes use PBR)!  We like to have Bud Light around when we actually eat our Pulled Pork – Pulled Pork and Bud Light – a great combo.


Here you can see our perfect beer 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 smoker. If cooking in a smoker, I place 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!).  Making sure your pulled pork has great smoke is a key to great taste – whether your pulled pork is just for cooking in your backyard, or are entering the pulled pork in competition.

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 BBQ smoker temperature. A pork shoulder should remain in the smoker for 11-13 hours – and will yield amazing pulled pork. 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 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!  Look at the crazy delicious pulled pork below!


I serve the pulled pork on a kaiser or potato roll with Pork Barrel BBQ Sauce and a side of slaw or some sauce – enjoy!!

Recipe – Pulled Pork

Posted on:

Ah, pulled pork – how I do love thee pulled pork?  Let me count the delicious ways.  We have a lot of folks ask us via email, twitter, or at food shows how to smoke pulled pork.  We almost always make the following pulled pork BBQ recipe – its simple, and turns out perfect BBQ’d pulled pork every time! We are big Kansas City BBQ fans, but this pulled pork recipe should make folks from all BBQ regions happy!


We researched the origins of pulled pork – some folks say pulled pork originates from Mexico – known as Carnitas.  Of course, don’t even get Americans started in which region pulled pork was created – Memphis pulled pork, Alabama pulled pork, Kansas City pulled pork – it quickly sounds like a scene from Forrest Gump.  Whatever the origins of pulled pork – we love it and here is our recipe:


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


There are several keys to making great pulled pork.  While the smoker gets 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).  Be patient – amazing pulled pork is only a day away!



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, simply put your beer into a disposable aluminum pan and place under your pork shoulder. Since we are both from Missouri, we like grilling with (and drink!) Bud Light (but we sometimes use PBR)!  We like to have Bud Light around when we actually eat our Pulled Pork – Pulled Pork and Bud Light – a great combo.


Here you can see our perfect beer 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 smoker. If cooking in a smoker, I place 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!).  Making sure your pulled pork has great smoke is a key to great taste – whether your pulled pork is just for cooking in your backyard, or are entering the pulled pork in competition.

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 BBQ smoker temperature. A pork shoulder should remain in the smoker for 11-13 hours – and will yield amazing pulled pork. 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 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!  Look at the crazy delicious pulled pork below!


I serve the pulled pork on a kaiser or potato roll with Pork Barrel BBQ Sauce and a side of slaw or some sauce – enjoy!!

Pork Barrel BBQ