Merry Christmas!!!

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

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!

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 us.....is 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!"

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"!

Best BBQ Place in Atlanta, GA

So when ever you venture outside of the great BBQ State of North Carolina, say Georgia for instance, you should most definitley visit the greatest BBQ Place we've been to so far outside of our own of course, Fox Brothers Bar-B-Que!  It's in an old metal fabricating building converted and it will simply amaze you the quality of food that comes out of there.  For me, I had the most awesome Jalapeno corn bread I've ever put in my mouth and everything else was just as good.  Of course I would prefer our sauce on everything they have but there's wasn't too shaby. It's hard for me to put into words how I feel about it so I'll just show you!  Yeah I know I'm weird like that, I took a picture of my plate and the sign and the menu.....I couldn't help it!  So next time you venture to the great peach state be sure to check this place out!!!

You'll have to excuse the lower resolution pictures from my old blackberry... but you get the point!

 

Notice the awesomeness of the cornbread in the top right corner... my mouth is watering just thinking about it...by the way we have that recipe!!

 Half a Chicken, Collards, Pulled Pork, Brisket Chili and Corn Bread..... oh my!!!

You'll have to check out their website for their menu... it just wouldn't be right for me to Advertise too much for them.... :)

Well, if you ever have the pleasure of eating there, please let me know what you thought!

Building the Perfect BBQ Sandwich Part 2

   BUILDING THE PERFECT BBQ SANDWICH

 

The next thing to remember about building the perfect BBQ Sandwich, in which I think is the most important thing is the Sauce!  Of course you can never go wrong with Grendeddy Dave's Sauces and Seasonings, but there is a certain order that you follow when cooking your BBQ and building your final sandwich.  First things first when you get your pork butts or shoulders ready to be slow cooked to perfection you need to give them a good massage and rub with some of Grendeddy Dave's Hawg Rub.  At that point of course you let them rest over night or at least 3 hours prior to throwing them in the smoker, oven or on the grill.  When you're about an hour away from your pork being beautifully ready, that's when you "mop your butts" with some of the liquid gold that we call Grendeddy Dave's Hawgwash (Eastern NC Style) Vinegar based BBQ Sauce.  One hour later you have the nicest butts you've ever seen.....hehe and you're ready to pull or chop up your fabulous BBQ!  Now two really good things about Grendeddy Dave's full range of products is that we offer two finishing sauces in our Grendeddy Dave's Sweet and Mild BBQ Sauce and Grendeddy Dave's Hot BBQ Sauce, for the Mild mannered people and the Spicy folks, you know who you are!  Either way you're not gonna go wrong with any of the Grendeddy Dave's goodness nor will you with these great tips on building the perfect BBQ sandwich!

Building the Perfect BBQ Sandwich

   BUILDING THE PERFECT BBQ SANDWICH

Two very important things to remember when your trying to build the perfect BBQ Sandwich.  First, you have to use the right kind of bread/roll/bun!  I mean come on, you're with me right?  When you grab the buns off of the grocery store shelf and they're nice and squishy, you have to do the tip toe walk to the check out so that you don't squish them and keep them seperate from everything else you're buying, do you really think that's going to measure up to holding your perfectly cooked BBQ?

The biggest trick I can teach you is to find a bun or roll that is just firm enough on the outside and just squishy enough on the inside to hold all of that saucy, porky goodness.  Usually that means buying fresh baked stuff, yeah, I know it doesn't keep as long as the shelf stuff but who's to say it will last that long if the sandwiches are awesome?  The point is if you're going to showcase the good stuff aka. the perfect BBQ, then you need to make sure it's rested on bread that won't fall short of holding up the goods. 

The second thing to know about the perfect BBQ Sandwich is that down in the south we like to take pride in slapping some good old cole slaw on top of our pork.  This is definitly an ok thing to do providing that it's good cole slaw.  So many times I've been to restaurants that have defaced my sandwich with their version of cole slaw which can sometimes, well, I'll just say it, it sometimes tastes pretty bland, like salad, or just down right nasty.  Whatever your recipe may be for cole slaw make sure you...... I know this is a crazy concept...... make sure you season it when your making it!!!  But not too much as to take away the awesomeness of the pork.  It's an exact science to making a good cole slaw but not so complex that it's hours in the kitchen.  First you make sure that the cabbage is shredded or ground up to the correct consistancy.  Notice I said Cabbage and I didn't include other veggies like carrotts or onions or anything crazy like that.  We're talkin just cabbage, salt, pepper, a little shot of apple cider vinegar, sugar and good old Duke's Mayo, oh yeah and if you want, a very little shot of mustard for the tang.  This should give a perfect compliment to your sweet, tangy, or spicy pork BBQ that you spent so much time preparing.  Anyway, here's the deal, if you pay close attention to these two details when you're building your sandwich, you will bring out the greatness of YOUR BBQ sandwich and you are sure to be the "sandwich artist" that you've always wanted to be!

New ways to serve your Ribs!

Here's the most used way for buffets or parties, just shingle them on a pan or chopping block so everyone can grab the ones they want!

New ways to serve your Ribs!

Stick them in the nearest decrotive cup, it seems kinda unorthodox but it makes for a great table presentation and they're real easy to eat!

New ways to serve your Ribs!

We call it the Rack Stack, it's definitly a way to conserve plate space, just cut them in ribs of 3 and stackem' up!!!  Man they look good!

Happy Independence Day to everyone

I want to wish everyone a very Happy Independence Day and a huge thank you to our troops that serve us each and every day to keep this country free!  We love you and god bless everyone!

Ok, a thought, I have grilled 4 out of the 5 days this week, It's grilling season people! Stay home and grill out!

This is my first blog sent from my phone, just testing it to see if it works, thanks everyone!

Grilled Corn on the Cob

So, Friday night we decided to do some Corn on the Cob on the grill, hey, it's summer and that's a summertime type food, in short, it was awesome!  The simplest thing ever, just shuck the corn, butter it, hit it with some Grendeddy Dave's Hawg Rub and add any kind of cheese if you'd like, wrap it in some heavy duty foil (to prevent burning the kernals) and Grill it!  You will be amazed at the flavors that come out of that simple recipe......It's some kinda good"!

Keep your meat dry

Quick tip for everyone, if you want to grill or pan fry fish, dry it off first and it will keep it from sticking to the pan or the grill.  That goes for any kind of meat really, if you plan on seasoning it while it's cooking.  Of course if you have it marinating or in a brine over night it might still have some of that moisture on it.  But as Julia Child says "dry meat will brown better".