Check out the B&B Charcoal page as I am now partnering with them.
B&B has some of the best Charcoal you can get for BBQ and I am using it for quite a while as it gives me the smoke and heat I need to make mouthwatering BBQ for you and your friends.
Make sure you check out B&B or just asked me to cater at your next event.
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.
In #April we showed how to cut the perfect brisket on the #Living show here in San Antonio and you will love your #brisket when you cut it the same way as we do it.
Kathy Pullin from Pullin Premium BBQ will be appearing on Food Network's newest show, BBQ Rig Race. Tune in Saturday, May 13th at 2pm EST and Tuesday May 16th on the Cooking Channel at 8pm EST.
Kathy Pullin of Pullin Premium BBQ competed on the Thrillin' & Grillin' special episode on Guy's Grocery Games on the Food Network with celebrity Chef Guy Fieri. The show aired in May 2015.
Some people are not eating meat today, because of lent. .Today we are showing you how to grill up some portabello mushrooms , a great subsitution for meat!
GRILLED PORK PINWHEELS
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.
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.
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.
Wafting through the News 4 studios was the aroma of delicious barbecue. Kathy Pullin of Pullin Premium BBQ pulled out all the stops when she smoked a pork shoulder. Accompanying the pork shoulder was a delicious spicy mango salsa, a creamy slaw and, of course, all of it topped off with a drizzle of barbecue sauce.
The Best Brisket