BBQ in a Pit Barrel

Take it from me, BBQ in a Pit Barrel is a great way to get BBQ for the whole family on a small space. The Pit Barrel is easy to transport, when cold, and be ready to be used in your backyard, the park or the tailgate party before the game. Check it out in this video and I will post more about this awesome idea next time. 

Grilled Pork Pinweels


½ medium red onion sliced thinly

1 jalapeno seeded and sliced thinly

1 each red, orange and yellow sweet pepper sliced thinly

Sauté above vegetables in a tablespoon of butter still soft, set aside.

Rub Mixture

1 teaspoon garlic powder

1 teaspoon onion powder

1 ½ teaspoons of cumin

1 ½ teaspoon of paprika

1 teaspoon chili powder

Dash of cayenne pepper

½ teaspoon black pepper

1 teaspoon salt  

Combine and set aside. While holding pork tenderloin slice knife length wise through meat, but don’t cut all the way through. Open pork like a book and pound flat with a mallet till tenderloin is about ¼ to 3/8” thick. Sprinkle both sides with rub mixture, place onion and pepper mixture across top of pork and roll up tightly. Secure tenderloin with butchers twice every 2 inches. Slice in between the twine, sear over hot coals, remove from direct heat and finish cooking till done. 


Chicken Poultry Brine

It's an interesting spin on making BBQ chicken. Kathy Pullin shows us how to grill up some savory wraps.

Kathy Pullin’s Poultry Brine Recipe:

4 Cups of Water

Juice of 1 each lemon, lime and orange

1 cup of sugar

¾ Cup Salt

1 Tablespoon of Head Country BBQ seasoning

1 onion sliced in half

Combine all ingredients over high heat including squeezed fruit. Boil 10 minutes remove from heat. Remove fruit and onion pieces. Add 8 cups of ice and allow mixture to cool completely, once cooled place whole chicken in brine and refrigerate for 10 hours. Remove from brine and cook.