Spicy fried chicken sandwich with Tapatio aioli, baby romaine, heirloom tomato, and avocado on a toasted Hawaiian bun. Served with a side of smashed pan fried potatoes seasoned with Sel Gris salt, cracked pepper, and Herbs de Provence. #bbq #foodporn #friedchicken
Inspired by NYC’s No. 7 Sub Shop, I made up a Roasted Broccoli sub tonight. Roasted the broccoli tossed with olive oil, diced garlic, Sel Gris salt, and cracked pepper. I then roasted some yellow bell peppers and blended them with ricotta cheese and sambal. Then finally I fried up some Maui sweet onions and put it all together on a French baguette from #therusticloaf in #upland CA. #sandwich
Inspired by NYC's No. 7 Sub Shop, I made up a Roasted Broccoli sub tonight. Roasted the broccoli tossed with olive oil, diced garlic, Sel Gris salt, and cracked pepper. I then roasted some yellow bell peppers and blended them with ricotta cheese and sambal. Then finally I fried up some Maui sweet onions and put it all together on a French baguette from #therusticloaf in #upland CA. #sandwich
Today was a good day to make #bourbon #pickles. Made up a few batches of sliced and quartered pickles. Made up a batch of super spicy habanero pickles as well as a batch of peppercorn pickles. The hard part is now waiting 2 weeks before we eat them! I think we will need to pair them up with some tasty brisket and pulled pork. #foodporn #food #foodie @kennnwall you are gonna have to come over and sample our pickles and compare notes 😉
Come and get a taste of the very best in competition BBQ at the 4th Annual Winners’ Circle BBQ Championship. This nationally sanctioned competition will transform the Santa Anita Park infield into a meat lover’s paradise. Sample, succulent, slow-cooked goodness from the best “Pit Masters” on the West Coast as they battle it out for a chance to compete on the national stage — you’ll also get to vote for your favorite in the MAK Grills People’s Choice Challenge contest. Get there early for the best experience. This is a not to be missed opporQunity! Free parking at gate 6. More info – www.santaanitabbq.com
Be sure to come out and cheer on Team Revolution Barbecue on to victory!!! Team head cook Glenn Connaughton will be making magic with brisket and chicken while Assistant Cook, Vince Pereda, will be smoking up St Louis Style Ribs and Pulled Pork.
Revolution Barbecue is proud to announce the launch of its new online store with some great new products. We are also pleased to announce that we have 2 sizes available for all of our BBQ Rubs.. a large shaker bottle (great for the serious backyard cooker) or the resealable pouch (good for about 2-3 uses).
Our new products are as follows:
TEXAS BBQ BRISKET RUB
We are proud to bring you our favorite Brisket & Steak Rub inspired by the great Lone Star State. Rub on your Brisket/Steak at least an hour before cooking & you will think you are eating at your favorite Texas BBQ joint!
Ingredients: Flake Sea Salt, Black Pepper, Granulated Garlic, Granulated Onion, Red & Green Bell Peppers, Paprika
SRIRACHA ARTISAN SALT
Our Sriracha Salt is created when Pacific flake sea salt is combined with sriracha chili sauce and a hint of habanero. Sriracha salt is all-natural and contains no artificial flavors or processing aids. Uses: Roasted vegetables, soups, seafood, & meats.
Ingredients: Sea salt, Sriracha hot sauce & Habanero
ESPRESSO ARTISAN SALT
Our Espresso Artisan Salt is created when solar evaporated sea salt is combined with fresh roasted coffee. Our Espresso Salt is all-natural, with no artificial flavors or processing aids. Exceptional on Beef! Uses: Desserts, drink rimmer, and steak rub.
Ingredients: Sea Salt & Espresso Beans
LARGE SHAKER BOTTLES
Watch Glenn Connaughton of Revolution Barbecue make the most amazing Applewood Smoked Bacon, Lettuce, and Tomato sandwich with grilled avocados and homemade sriracha mayo.
How to make Smoked Chicken Thighs with Jack Daniels Glaze. Join head Cook Glenn Connaughton as he shows you how to make one of his favorite glazes made with the one and only Jack Daniels! This will be a crowd pleaser for sure!
How to make Fire Roasted Tomatillo, Hatch Green Chile, and Avocado salsa. Join head Cook Glenn Connaughton as he fires up his torch to make some amazingly delicious salsa. Don’t forget to bring the chips!
The first of our video series on our youtube channel. Join Head Cook Glenn Connaughton as he shows you how to prepare a Hawaiian inspired Kalua pork on a 22″ Weber Smokey Mountain.