Brunswick Stew for a Crowd

A Brunswick stew recipe for a crowd. This recipe makes 8 quarts. A perfect side dish for a barbecuing a whole pig. PrintBrunswick Stew for a CrowdAuthor All Q'd Up BBQ Blog WritersYield 8 quarts InstructionsCook the ham, chuck, and chicken together in a large stewing pot until tender. Add the pepper pods. Remove chicken from the pot and bone; cut into small pieces and return to pot.Add ketchup, tomatoes, tomato paste, tomato soup, dash of Worcestershire and hot sauce to taste. Add in salt and pepper totaste.Mix in butter, corn, butter beans, green beans, and onions. Cook over low heat for 1 1/2 hours, stirring occasionally.Stir in the white beans if using, and potatoes.Serve. NotesCourtesy of the North Carolina Pork Council. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Whole Hog Cooking Guide

Whole Hog Cooking Guide

What to feed a crowd by cooking a whole pig and don’t know where to start? Begin with this guide, courtesy of the North Carolina Pork Council. Select Your Menu What do you plan on serving? Here are some recipes to get your started. All recipes feed a crowd. Carolina Eastern-Style Slaw Piedmon-Style Slaw (Red Slaw) Brunswick Stew Potato Salad Hush Puppies And for the sauces: Basic Eastern Carolina Hot Vinegar Barbecue Sauce Piedmont Lexington-Style Sauce Eastern Carolina Pig Pickin’ Sauce Western Carolina Ketchup-Based Barbecue Sauce Select Method of Preparation For whole hog or shoulders, etc. using wood, charcoal, or gas. Cooking Time For Whole Pig Barbecue Weight of PigCharcoalAmount of GasWoodCooker TemperatureApprox. Cooking Time75 lbs.60 lbs.40 lbs.1/3 cord225-250 degrees6 - 7 hours100 lbs.70 lbs.Cylinder1/3 - 1/2 cord225 - 250 degrees7 - 8 hours125 lbs.80 lbs.1/2 cord225 - 250 degrees8 - 9 hours/* Here you can add custom CSS for the current table */ /* Lean more about CSS: https://en.wikipedia.org/wiki/Cascading_Style_Sheets */ /* To prevent the use of styles to other tables use "#supsystic-table-5" as a base selector for example: #supsystic-table-5 { ... } #supsystic-table-5 tbody { ... } #supsystic-table-5 tbody tr { ... } */ Important – Do not exceed 225 degrees F. cooking temperature for the first 2 hours of cooking. If using an “open” grill allow 1 hour per 10 pounds of pork. In order to achieve maximum tenderness an internal temperature of 180 degrees F. or above must be reached. If using gas cooker, read manufacturer’s instructions. When using charcoal or wood distribute more coals under the hams or shoulders and less in the center for...

Pitmaster by Andy Husbands and Chris Hart

Blurb: Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook, whether you’re new to the grill or a seasoned vet. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmasters are essentially gods of barbecue. They are genuine masters of the barbecue lair they rule in. Pitmaster: Recipes, Techniques & Barbecue Wisdom by Andy Husbands and Chris Hart takes readers on a journey of barbecue influences by region and the people who inspire them the most in the world of barbecue. Each chapter features a guest pitmaster who is an expert in their given region or style of barbecue cooking. The profiles include advice from notable barbecue pros: Ken “Jake” Jacobs, Steven Raichlen, Sam Jones, Elizabeth Karmel, Rod Gray, John Lewis, Jamie Geer, Bill Durney, Andy Husbands, Tuffy Stone, Chris Hart. They all add to the treasure that this book is. The chapters go into styles of barbecue, and delve into...
19th Hole Barbecue Sauce

19th Hole Barbecue Sauce

Print19th Hole Barbecue SauceAuthor All Qd Up Staff Writers A tomato based barbecue sauce that goes great with chicken. Ingredients2 tablespoons dried onion1 tablespoon packed brown sugar1 tablespoon whole mustard seed2 teaspoons paprika1 teaspoon crushed oregano1 teaspoon chili powder1 teaspoon cracked pepper1/2 teaspoon salt1/2 teaspoon cloves1 bay leaf1 clove garlic, smashed1 cup ketchup1/2 cup water1/4 cup vegetable oil1/4 cup tarragon vinegar2 tablespoons red wine vinegar2 tablespoons Worcestershire sauce2-3 drops liquid smokeInstructionsCombine all ingredients in a small saucepan.Simmer gently for 20 to 25 minutes, or until it reaches the consistency you like.Remove the bay leaf. Serve with beef or pork. NotesRecipe adapted from the 1965 Barbecue Book from Better Homes and Gardens. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Sweet Thai BBQ Glaze

This Thai inspired glaze has sesame oil, fresh ginger, honey, lime, and red curry paste all mixed with a little Thai sweet chili sauce. Use as a glaze during grilling for fish and poultry. Adapted from Grill Skills: Professional Tips for the Perfect Barbeque. Thai Glaze 2016-07-20 16:11:46 Write a review Save Recipe Print Ingredients 3 tablespoons Thai sweet chili sauce 1 tablespoon red curry paste 1 teaspoon lime juice, freshly squeezed 1 tablespoon honey 1/2 tablespoon sesame oil 1 tablespoon fresh ginger, grated Instructions Mix all the ingredients together in a small saucepan. Simmer for a few minutes. Cool, then use to brush on foods during grilling. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...