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Archive for the ‘What Pork Barrel BBQ is Grilling (and how to Grill it)’ Category

Here is an updated post of a family favorite – Pork Barrel BBQ’s Secret Hamburger Soup Recipe – the entire family will love it – recipe below and a video on how to cook it!

Ingredients

1 Yellow Onion
1 lb Bag Carrots
1 Stalk Celery
2 Cloves Garlic
1 Lb Ground GRASSFED Meat or Lamb (needed for flavor)
3 Cups Low Sodium Chicken Stock
1 Cup Short Grain Brown Rice
1 Tb Dried Ground Thyme
1 Tb Dried Organic
3 Tb Olive Oil
1 tsp Salt
2 tsp Pepper
Instructions:
Chop onion into small pieces, peel and cut carrots (small pieces), and peel and cut celery (small pieces) and dice garlic.
Heat Olive Oil in Large Stock Pot.
Add onions, carrots, celery and garlic to pan. Add salt and pepper. Cook at medium heat for 10 minutes until soft.
Add Ground Beef or Lamb and cook until brown. Add 1/2 of Thyme and Oregano and stir.
Add rice and chicken stock. Bring to boil, reduce heat to low and cook covered for 45 to 1 hour – until rice is tender.
Once rice is tender, add remainder of Thyme and Oregano and stir.. Add salt and pepper to taste.
Enjoy – and best of all – only one pot to clean up!

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I’m down on vacation in Florida with my parents, but somehow I still was pulled into cooking! We had a nice meal of beef tenderloin, rosemary red potatoes, vegetable ratatouille with All American Spice Rub and corn on the cob. It was quite a feast – check it out below!

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My family just attended a great block party – of course, I was attracted to the BBQ grills. I took a photo of the three BBQ grills that had been rolled out of several backyards to create the temporary kitchen on the lawn. The food (burgers, hotdogs and bratwurst) was excellent (I had three brats and didn’t have to cook at all!), and the entire experience just affirmed why we founded Pork Barrel BBQ. There is something uniquely American about a great BBQ that lets people forget their worries and come together as a community. Particularly in these economic times, where there just seems to be an extra pressure surrounding everything, it was truly amazing to watch how 75 people celebrated the good things in lives. If you want to bring this celebration to your backyard – be sure to try our All American Spice Rub!

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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 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 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 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 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.


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 30 minutes (its temp 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 on with a slice of white bread and some sauce – enjoy!!

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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.

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Setting up the new Weber Smokey Mountain Cooker Smoker was a lot of fun, but we knew the real fun wouldn’t start until we were able put some meat in the smoker and invite 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 was made of 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 today so I just used hickory. 
 
 
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. 
 
 
I like to smoke my meats at a temperature of 250 degrees. 
 
 
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. 
 
 
The below picture is at 6:30 p.m. just before pulling all of the meat off of the smoker. The chicken had been in the smoker for 4 hours, the ribs for 7 hours, the brisket for 8.5 hours and the pork shoulder for 10 hours.   
 
 
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!!

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According to my wife, I always start the Spring Grilling Season off with Scallops! I’m not sure what this says about me as a Midwesterner, but I can tell you there are few things better than the first grilled Scallops of the year!
 
Here’s our menu: Sea Scallops, Shrimp with Pork Barrel BBQ’s All American Spice Rub, and Organic Zucchini, Orange Pepper and Onions.

Tonight we are drinking a great (cheap!) Organic White Truck Sauvignon Blanc produced in Ukiah, CA, purchased at Whole Foods for $8.99.
 

 
Ingredients
1 lb Large Sea Scallops (8-10 scallops)
1 lb Wild Caught Tail On, Peeled and Deveined Shrimp
4 Medium Zucchinis
1 Orange Pepper
1 Medium Onion
Olive Oil
Sea Salt
Pepper
Recipe
 
 
 
 
1. Cut zucchini lengthwise, onion in 1 inch thick slices, and orange pepper in quarters. Drizzle in olive oil and sprinkle with salt and pepper.
 
 
2. In plastic bag, combine shrimp, add 1 TB olive oil, and Pork Barrel BBQ’s All American Spice Rub – shake vigorously.
 
3. Rub olive oil on scallops, sprinkle with salt and pepper.

4. Preheat grill (we only use charcoal) and place vegetables on the grill over direct charcoals and cook fro 7 minutes, and flip and cook for an additional 7 minutes. Move vegetables to other side of grill over indirect heat. Leave on grill until scallops and shrimp are complete.

 
5. Place scallops and shrimp over direct heat, cook scallops on each side for 7 minutes, and cook shrimp for 3-4 minutes. Remove from grill.
 
 
Here’s what it looks like when it is done!
 
 
6. Finally, chop up vegetables into small pieces, and drizzle with olive oil and sprinkle with salt and pepper.
 

7. Enjoy!

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