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

There's a lot to say about grillin up "bone in" chicken on charcoal....it'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!"

Grendeddy Dave’s Rib Recipe

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

Grendeddy Dave’s Rib Recipe

Need:

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

Ingredients:

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

Ingredients:

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!

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".

Rib cookin Tip

Don't Boil your Ribs when prepping for the grill or smoker. Remove silver skin on rib side and cook slow and low with plenty of seasoning (Grendeddy Dave's Hawg Rub is a good one) on the meat side. Top off with Grendeddy Daves Sweet and Mild BBQ Sauce for that beautiful sweet flavor.