Monday, May 14, 2012

Grilling the perfect BBQ Chicken.... Grendeddy's Style!

There's a lot to say about grillin up "bone in" chicken on's a nice change from the good old southern fried chicken.  When looking for something different, try this quick and easy method.  Buy some great looking "Bone in" chicken and rub each piece down with some Grendeddy Dave's Hawg Rub, then line the pieces up in a pan or dish and pour a bottle of Grendeddy Dave's Hawgwash on top.  The Hawgwash (Eastern style vinegar based) BBQ sauce will help break down the meat over night or a few hours before cooking to ensure that juicy and tender chicken we all love.  start if off on a higher heat to seal in the moisture and create a big of a crust on the outside then lower the heat to make sure it cooks all the way through.  Now with a thermometer make sure the internal temperature of the chicken reaches 165 degrees and it's ready to come off. Of course you can't forget to baste on some of that Grendeddy Dave's Sweet and Mild BBQ sauce for an awesome experience that you'll never forget!!!!  "It's some kinda good!"

Friday, March 2, 2012

Grendeddy Dave’s Rib Recipe

Just in case ya'll haven't gotten this recipe before!

Grendeddy Dave’s Rib Recipe

One or more racks of  ribs (baby backs work best)
Grendeddy Dave’s HawgRub Seasoning or Dry Rub
One bottle of Grendeddy Dave’s Mild or Hot BBQ Sauce
Roll of Saran Wrap (Will only need one sheet per rack)
Roll of heavy Tin Foil (Will only need a couple sheets per rack)
A roasting pan or cookie sheet
Directions: Take the rack of Ribs and pull off the thin plastic looking membrane off the back of them. You will have to get it started from one end and peel it off. Then wash the ribs and pat dry. Then take your bottle of Grendeddy Dave’s HawgRub seasoning and sprinkle liberally all over both sides. Then rub the seasoning into the meat. Cover them or wrap and put in the refrigerator for a couple hours or overnight works best to marinate.
Take the ribs out and place on a counter and let them “rest” and get back up to room temperature (Usually about 20-25 minutes). While they are resting, preheat oven to 350 degrees. After the resting period, on a counter pull out two long strips of tin foil and one strip of saran wrap on top (all about 24 inches long). Lay one rack on top of the stack of  saran wrap and two strips of foil. Take your bottle of Grendeddy Dave’s Mild or Hot BBQ Sauce, and drizzle sauce on both sides and spread out with your hand to completely cover the rack. Then take the saran wrap and wrap ribs up to form a tight pocket (be sure to wrap the ends. Then wrap both sheets of tin foil to form pocket around saran wrap and ribs. (Should not be any saran wrap showing). Place in oven on roasting pan or cookie sheet and lay multiple racks side by side, do not stack. Bake them for two hours. Thicker ribs will take extra time. Take them out after two hours and unwrap and discard saran wrap and tin foil. Be careful because THEY WILL BE FALLING OFF THE BONE. Coat the ribs very well with the BBQ sauce and put them on a hot grill and continue to baste with sauce being careful not to let them burn. (You can also put them back in the oven instead of the grill and let them heat uncovered until the sauce crystallizes and sticks to the meat. Use the extra sauce for dipping. Like Grendeddy Says, “It’s Some Kinda Good!”

Grendeddy Dave’s Grilled Deer Kabobs

Another great one for the Hunters!  Don't forget to come on out and check us out at the Dixie Deer Classic this weekend!

Grendeddy Dave’s Grilled Deer Kabobs
1-2 Deer Tenderloins
¼ Cup Grendeddy Dave’s HawgRub Seasoning
½ Cup Grendeddy Dave’s BBQ Sauce Mild or Hot
Bamboo or Metal Skewers
Directions: Some like to soak the tenderloins overnight. Some don’t! I soak mine in a large pot overnight in the Fridge in a mixture of  7up and water. Take them out and dry them off. Cut tenderloins into about 1 inch cubes. Put them in a container with a lid. Take Grendeddy Dave’s HawgRub Seasoning and coat the cubes real well. Then pour Grendeddy Dave’s BBQ Sauce over them, cover and put in the fridge. You can marinate from 1 Hour to overnight. Take them out and put about 6-8 pieces on each skewer and put on the grill and turn for about 10-15 minutes until pieces start to brown on the outside. Depending on your grill, it may take less grillin time. Save Grendeddy Dave Some!

Grendeddy Dave’s Baked Deer ham

In honor of the Dixie Deer Classic which is going on as we speak, this entire weekend at the NC State Fairgrounds, here is a great recipe for all of you Deer hunters out there!  Come on out and check out Grendeddy Dave's BBQ Sauces and Seasonings at the show!

Grendeddy Dave’s Baked Deer ham
1-Deer Ham (any size)
1-Large Turkey oven bag
1- Lb. Bacon slices
½ Cup of Grendeddy Dave’s BBQ Sauce Mild or Hot
¼ Cup of Grendeddy Dave’s Hawg Rub Seasoning
2- Pounds Redskin Potatoes
1- Hand full of Carrot Slices or whole baby Carrots
1- Large Onion
Directions: Some like to soak the ham overnight. Some don’t! I soak mine in a large pot overnight in the Fridge in a mixture of  7up and water. Take the ham out and dry off. Take a large knife and cut deep slits in it all over about 2-3 inches long. Take a Bacon slice and stuff in each slit, two if you can. Then take the HawgRub seasoning and rub the whole ham down to create a coating. Cut the potatoes in half (leave the skin on). Slice the onion into large pieces. Put the ham, potatoes, onions and carrots in the bag and pour in the Grendeddy  Dave’s BBQ Sauce. Tie up the bag and shake up a little to coat everything with BBQ Sauce. Preheat oven to 350 Degrees and place bag in a roasting pan and in the oven. Bake at 350 Degrees for about 3 to 3-1/2 hours. (Generally about 20 mins. per pound of your ham). You will also want to make sure that the internal temperature checked with a meat thermometer is at 165 to 170 Degrees. The ham will usually start falling apart and you can add more Grendeddy Dave’s BBQ Sauce and serve. Save some for Grendeddy Dave!

Saturday, December 24, 2011

Merry Christmas!!!

Grendeddy Dave's BBQ would like to wish everyone in the world a very Merry Christmas! and have a wonderful new year!!

Friday, December 23, 2011

Grendeddy Dave's Sweet and Mild BBQ Sauce in Harris Teeters!!!

Check it out everybody!  Grendeddy Dave's Sweet and Mild BBQ Sauce is now even more available!  We're invading local Harris Teeters!  In the next few weeks please make sure you add Grendeddy Dave's Sweet and Mild BBQ Sauce to your shopping lists for upcoming parties and events!

Wednesday, December 21, 2011

The true southern way to cook collards

Well, I haven't been on here in a while and I do apologize, the stress of life and it's many things to take up my time have kept me away.  But enough about me, on to more important things like collards and how they should be prepared especially around the holidays!  The way we like to do it, which is of course the best way....according to a little bit more involved then just boiling, draining and then serving.  I don't know about yall but where I come from the collards don't grow with seasoning already on them.  First thing we do is find a really nice country ham (whole ham) and put that in a pot to boil.  Once you've boiled the ham for a hour to an hour and a half pull that ham out and put it aside for baking in the oven later.  You'd be surprised what par boiling a ham will do for the tenderness later by the way.  Go ahead and savor the smell of what call "Pot Liquor" or better known as what the ham was just boiling in, and then throw your collards in so that they may soak up the goodness.  At this point you can definitly add some seasonings of your own, but we really like to add some of Grendeddy Dave's Hawg Rub, maybe some salt and pepper as well, while they are cookin'  to help bring out some of the "pot Liquor" flavors.  when they are done after boiling them a couple of hours, drain them and put them into a mixing bowl and add some of the pieces of ham or even bacon will work!  Serve them with a side of Grendeddy Dave's Hawgwash Eastern style vinegar based BBQ Sauce and you've got yourself a winner!  No matter how you fix yours at home, just remember flavor and Seasonings are our friends!  "It's some kinda good!"

Wednesday, August 10, 2011

Pork shoulders or Butts vs. Whole Hawg!

Well hello everyone again, sorry about the delay since my last post, the summer and BBQ season has been trying and busy, but enough of my wining!  On to more important things like pork shoulders or pork butts vs. cooking a whole hawg or (hog) for those of you that are north of the "mason dixen Line".  First of all there is the "waste" aspect that everyone talks about, if you cook a whole hawg for say 50 people, then chances are you'll still have left overs afterward, which isn't a bad thing of course unless you're catering an event.  The customer feels they are getting too much food for the money they're paying and so on and so forth...blah blah blah.  
    I think that it is the experience of having a whole hawg on the grill for your buffet pleasure!  You can pick off what ever part of the pig that you would like whether it be the ribs, the shoulder, the butt or if you're real crazy, the feet!  It's also for us guys, grunt with me guys, it's the barbaric aspect of cooking the "kill" and having the entire animal cooking before your eyes.  You season it, sauce it, season it some more, sauce it some more until you've reached, in your mind, the perfect hunk of protein and fat that you can possibly cook over an open flame.
    Now, a more practical, easy, not necessarily quicker, more cost efficient way to cook pork would be just cooking portions, such as the shoulder, butt or ribs.  It's not as "Barbaric" or presentable as the whole animal but just as tasty and effective.  Which ever way yall decide to cook your pork just keep in mind the most important fact "the secret's in the sauce"!  Grendeddy Dave's BBQ Sauce!  "it's some kinda good"!

Grendeddy Dave's Sauces and Seasonings!