There are a few things that can make people come running to your next backyard BBQ and that is slow smoked pork ribs. There is something primal about eating meat off a bone that makes everyone happy. In this recipe we will walk you thru the old school 3-2-1 method of making St. Louis Ribs.
Nov 28 is Small Business Saturday(R), a day created specifically for small businesses like Revolution Barbecue. This year, don’t just Shop Small(R) for our BBQ RUBS & SALTS. Do it for the businesses you love, for the community you call home, and for the money that can stay in the neighborhood when we all Shop Small. This Nov 28, get up, get out, and Shop Small. For the entire weekend when you visit our online store and use discount code #SHOPSMALL at checkout, you will receive a 20% discount on your entire order. Dont miss out on this great opportunity to save money and to support small business!
There are very few things we love better than a moist and juicy smoked turkey breast on a nice cool autumn day. The leftovers from a smoked turkey make some of the tastiest leftover sandwiches you will ever eat. We just wish that the grocery stores realized that turkeys were not just for Thanksgiving and made them more readily available. We know you will enjoy this tasty recipe as much as we do!
Bread pudding is one of those all time great comfort desserts that transcends all generations and just makes everyone happy. This version utilizes our cast iron pan we have had since our wedding day many moons ago. If you don’t have one, borrow one from your Grandma, and then be sure to go online at the link below and pick one up. We added a signature spin on this by adding one of our all time favorite beverages, Bourbon! We just love this recipe and know that you will too!
We love our Weber Smokey Mountains, but the number one complaint we hear from people is that the coals never seem to last long enough. Well say goodbye to reloading hot coals in your Weber Smokey Mountain.. this video will show you how to stretch the life of your coals to get you at least an 8 hour cook. If we have to run our smoker more than 8 hours, we always use the Minion method, invented by Jim Minion.
Having lived a good portion of our lives in Arizona, we are very fond of Southwestern flavors and anything with chile peppers in it gets our mouths watering. This dish utilizes both Chile Negros and Guajillo peppers to give these pork tenderloins a taste of the American Southwest without bringing too much heat to the party. Most cities now have a decent supply of Hispanic Grocery stores and the chilis in the recipe should be easily found.
One of our favorite non-traditional or non-American Style BBQ is Korean BBQ so we tend to make as many variations as we can. This is our take on Spicy Korean Chicken using a Korean chili paste called gochujang. We had to take this dish over the top and served it with Animal Style Sriracha Tater Tots.
Have we ever mentioned that Pork Belly is the food of the gods? It is one of our favorite foods to make and to eat. Here is a recipe that will be featured in our upcoming cookbook, Hold the Slaw.
Looking for something different to do with your leftover pulled pork? How about this Pulled Pork Musubi that we recently made? We used some leftover Pulled Pork made with our limited edition Yirgacheffe Coffee Pork Rub, Applewood Smoked Bacon, Pineapple, and Spam. I used our rice cooker to make the pink rice by mixing in 1 tsp of Annato seed powder to 2 cups of sushi rice and cooked for about 15 minutes per our automatic rice cooker then added rice wine vinegar, sugar, and salt to make sticky rice. Use a Musubi mold or rectangular container to mold the rice. Wrap with silver or better Nori and serve with soy sauce. Our favorite is the Aloha brand low sodium soy sauce.
Playing with our food today and being creative with pork. This is a Monte Cristo Sandwich with Yirgacheffe Coffee Rub Pulled Pork, Spam, Applewood Smoked Bacon, Pineapple, Honey Ham, Aged Swiss Cheese and Country Dijon Mustard on Hawaiian bread then dipped in egg and milk and then cooked on a griddle and sprinkled with powdered sugar. Added a side dish of Vida Connaughton’s Prickly Pear Jelly and some homemade dill pickles.
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