This is an amazingly simple recipe using all store bought ingredients.
If you choose to make your own dough and filling that works also
This recipe can be replicated in your oven, grill or smoker
Ingredients
Cooking Directions
Enjoy!
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As a part of my 5 ingredients or less series , I wanted to bring you on of my go to snacks. Pulled Pork pizza. If you're like me every time you make pulled pork yuo have a TON left over!
Well here a little treat for you!
Ingredients:
Directions:
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This amazing recipe for New Orleans-style BBQ Shrimp comes from the heart and hands of Jackie Garvin.
Cook, chef and author, Jackie over ceases to amaze me with her heartwarming dishes over and Syrup and Biscuits!
Click on the link below to see how to make this delectable dish!
http://syrupandbiscuits.com/new-orleans-style-bbq-shrimp/
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Kurt Halls from Caribeque Seasoning and Rub Company will be hosting a private grilling class on Sunday October 25th, 2015 from 11:00 am - 2:00 pm at Heritage Harbor Golf and Country Club , located in Lutz , Florida .
Exact address to be shared with ticket holders. Only 25 seats available so get them fast !!
To order tickets click link below :
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=AAHBVGV5YWE92
We will get down and dirty with some of the following dishes :
Apple pie Photo credit to @foodnetwork
]]>Classes will be held throughout Tampa-bay and will include everything from "
Keep checking our website www.caribeque.com and check out the following :
Grill on !!
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Bbq Meatball Sliders
Ingredients
· 1 lb ground beef, thawed
· 1 egg, lightly beaten
· 1 bottle BBQ sauce, divided
· 2 cloves garlic, minced
· A squeeze of your favorite mayo.
· 3/4 cup panko bread crumbs
· 1/2 cup onion, finely chopped
· 2 tsp. Worcestershire sauce
· 16 slider buns (optional)
· Instructions
· Preheat egg to 350˚
· In large bowl, combine all ingredients and 1/4 cup BBQ sauce.
· Add more bread crumbs or BBQ if needed so mixture retains ball shape.
· Form mixture into small-medium meatballs.
· Place on parchment-lined baking sheet, and baste with BBQ.
· Smoke in preheated Egg for approximately 30 minutes, or until meat is no longer pink.
· Remove from oven, and baste with additional BBQ, if desired.
· Serve on buns or on their own. You can't go wrong either way.
· Depending on your meatball size, be sure to check them often. Baking too long will result in dry meatballs, and that would just be a shame.
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INGREDIENTS
INSTRUCTIONS
Enjoy !!
Preparation
The wild boar or “feral pig” was imported as a food source to America as early as the 1500s. They have escaped from domestication and were intentionally released and have taken over as an nuisance animal across the United States.
First of all the meat needs to be ground and mixed( If not already ground) . I prefer to use a sirloin roast for this recipe, but any cut will work. This recipe also works great for any type of venison. Cut the meat into 1 inch chunks. Grind the meat with the coarse blade in a meat grinder. Remove to a large plate. If your pig meat has some fat, strip most of the fat off the bacon until you have a half pound of smoked goodness. If your pig is lean, leave the fat on the bacon. Grind the bacon and spread it evenly over the ground boar. Feed this mixture back through the meat grinder to further blend the two meats.
In a large bowl, whisk eggs, then stir in the rest of the ingredients except for the bacon strips. Add your Caribeque Island Thyme seasoning. Heat it up with your favorite buffalo hot sauce and your grated parmesan cheese. Add in the ground meat, folding the mixture with your hands until thoroughly incorporated. Do not over work as the texture will start to degrade. Form the meat into a 10- by 5-inch loaf. Lay three strips of bacon lengthwise about a half inch apart on the rack (or the foil if you are not using a rack). Place the loaf on top of the bacon lengthwise, so it covers the bacon. Cover the rest of the loaf with the additional bacon across the width, with about a half inch between slices, tucking the ends under the loaf. Fold the ends of the bacon slices on the bottom up to cover the ends. Your wild pig meat loaf is now wrapped in bacon.
Pre-heat the Egg to 300 degrees F and arrange the plate setter in the smoking position.. Line a heavy baking sheet with foil and place a rack, if you have one, over the foil to keep the loaf out of the grease as it cooks. If you do not have one of these “cooling racks” don’t worry, the pig-loaf will still be phenomenal. Add apple / cherry chips and set the plate setter in the smoking position.
Place the loaf on the egg and bake for 50-60 minutes or until the internal temperature reaches 155 degrees Fahrenheit. Remove from the egg and let rest for ten to fifteen minutes. Slice and serve.
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We're expanding every day and coming to local retailers near you! Now you can follow this progress on our new Retail Locations page. You can click here or use the navigation at the top of the page to find out where you can drop by and pick up Caribeque products today. Shop local and support these fine establishments!
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