Just a few pics showing the truck during the wrap. We should be up and running by June 1st, make sure you follow us on Twitter@Porketeers for locations.
Porketeers Side View
Porketeers Tail
Side View
Soon to be doors up
Food Truck
Porketeers is Joining Forces with Bulls Eye BBQ Sauce!
We are pleased to announce that we will be partnering up with Bulls Eye BBQ to help them spread the word of their sauces around San Diego over the next few months! We are looking forward to getting out to some great San Diego events and retail markets for you to sample our competition quality pulled pork with some really good regional sauces!
Porketeers will be at 25 events in San Diego starting April 7th, we will post the locations on Twitter@Porketeers and on Facebook/Porketeers. We would love to see all of you out there, stop by and let’s talk Barbeque. See you on the BBQ Trail!
Categories: BBQ, San Diego
Tags: BBQ, BBQ Sauce, Bulls Eye, Bulls Eye BBQ, Bulls Eye BBQ Sauce, Competition BBQ, San Diego BBQ, San Diego Street Fairs
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Cooking with my iPhone: Green Chile Cheeseburgers
I enjoy a great burger, who doesn’t? One of my all time favorite burgers are made with Hatch Chiles from New Mexico. The other day I was lucky enough to find them fresh at a local market. I bought up the lot, grilled some for the burgers and put the rest in the freezer to use at a later time.
Green Chile Cheeseburgers
Ingredients:
- 1 lb. 80/20 Ground Beef, season with salt and pepper, divide into four patties
- 4 Hatch Chiles, Roasted, Peeled and Seeded
- 4 Slices Cheddar Cheese
- 4 Buns, Toasted
- Lettuce, Shredded
- Tomato, Sliced
- Onion, Sliced
- Pickles
- Mustard
Directions:
Place Chiles on Grill
Remove when charred
You should let them steam in a bag for around 10 minutes, remove the skin, seed and dice.
Add Diced Chiles to the griddle
After you flip the burger add onion slices and cheddar cheese, cook until melted.
Assemble the burgers in the following order:
- Toasted Bun
- Pickle
- Tomato
- Lettuce
- Burger with Onion & Cheese
- Green Chiles
- Mustard
- Toasted Bun
Green Chile Cheeseburger
Categories: Cooking, Grilling, Recipes
Tags: Burgers, Cheeseburgers, Hamburgers, Hatch Green Chiles, iPhone
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Cooking with my iPhone: Puerco Pibil
Filmmaker Robert Rodriguez has a great special feature on his DVD, Once Upon a Time in Mexico, Where you can find his 10 minute cooking school video making this dish.
Puerco Pibil is very versatile, it freezes well for later use. You can serve it over white rice, spanish rice, or shredded for taco filling.
Ingredients
- 5 lbs pork butt, cut into 2 inch cubes
- annatto paste
- ½ cup orange juice
- ½ cup vinegar
- 2 TBLS salt
- 5 lemons, juiced
- 8-10 garlic cloves
- Mexican Oregano
- 2 habanero peppers, chopped
- 1 shot of your finest Tequila
- Banana leaves
Ingredients
add all to blender along with your finest Tequila
blend until smooth
add sauce to pork and marinate for 6 to 8 hours
line pan with banana leaves
add pork, cover with banana leaves and foil
Cook in oven or smoker at 325 for 4 hours.
Puerco Pibil
Serve over a bed of rice and enjoy!
A couple ideas for leftover Brisket.
After a competition we always have leftover BBQ to share with friends and co-workers. What we really like to do for our special friends and family is to repurpose our BBQ into new or easy menu items that are easy to prepare and fun to eat.
Please give them a try and let us know what you think.
Grilled Mac n Brisket Sandwiches
Ingredients:
- 8 slices bread, we like buttermilk or sourdough
- 12 oz Mac & Cheese, use your favorite recipe
- 4 slices of Pepper Jack Cheese
- 4 Slices of Sharp Cheddar Cheese
- 2 Cups Chopped Brisket
- 1 Cup Barbecue Sauce
- 1 Stick Butter at room temperature
What you want to do is take your cooked macaroni and cheese, spread it in a casserole dish to a thickness of about 1 inch. Cover with plastic wrap and cool in the refrigerator. When cooled, cut into squares a little smaller than the bread slices.
Combine the brisket and BBQ sauce and heat in a small saucepan, Butter the bread all the way to the edges and assemble the sandwiches in the following order:
Slice of bread on the unbuttered side add…
- One slice Pepper Jack Cheese
- One Square of Mac & Cheese
- 1/2 cup BBQ Brisket mixture
- One slice of Sharp Cheddar Cheese
Top with the other slice of bread, buttered side out.
Heat griddle to 300 to 325 degrees, cook for around 5 minutes on each side, smashing down with spatula while cooking until golden brown.
Remove from heat when cheese has melted, let sit one minute before slicing.
Enjoy!
Grilled Mac n Brisket Sandwich
BBQ Brisket Pizza – Super easy, kid favorite
Ingredients:
- 1 Boboli thin pizza crust
- 1/2 Cup BBQ sauce
- 1 Cup each shredded Cheddar Cheese and Mozzarella Cheese combine together.
- 4 to 5 slices of Brisket cut into 1 inch pieces
- 1/4 Purple Onion cut into small slices
- 2 TBLS Chopped Cilantro – garnish after cooking
Prepare the pizza in the normal fashion.
Set oven to 450 and cook for 10 minutes until cheese is melted.
Add Cilantro garnish and let cool for a minute before slicing.
Enjoy!
BBQ Brisket Pizza
Welcome to Porketeers Blog! Where it’s all for one and one for BBQ!
San Diego resident Dennis McGrath was always happy to throw a BBQ for his friends and family, but there’s a difference between your average back-yard BBQ and a BBQ in Dennis’s back-yard. When we say BBQ, we don’t mean hamburgers and hot dogs tossed on a grill, to be left to their own devices until they resemble something close to “edible.” No, Dennis’s BBQs consist of pulled pork, succulent ribs, juicy chicken, and Wagyu beef brisket that literally melts in your mouth.”Why don’t you do this for a living?” a family member said around the rib she was eating.
“It’s so much better than stuff you go out to buy,” said a friend while happily popping one of Dennis’ signature smoked bacon-wrapped meatballs
Dennis decided to make a go of it, and started his catering business “BBQ2U.net”
The response of the customers mirrored that of his family and friends.
“This is the best BBQ I’ve ever had!”
“You should compete!”
Compete? An intriguing idea. Did he have what it takes to go up against the pit masters like Jonny Trigg of the “Smokin Triggers” and Harry Soo of “Slap yo Daddy BBQ“? There was only one way to find out! Dennis packed up his smoker, supplies, his lovely girlfriend Sherry, and set off into the wild-blue-yonder of BBQ competition glory! After just that first competition, Dennis came home with many new trophies to hang on his mantel, including a 3rd place award in pork! After that, Porketeers was born, and the rest is pretty much history. Dennis and his now lovely wife Sherry travel from BBQ competition to competition, improving their skill in BBQ and as competitors, and having a lot of fun in the meanwhile.
What’s next for Porketeers? Oh, we’ll let you know…when pigs fly! (well, not really that long. Just keep checking our blog)
Categories: BBQ, Catering, Competition, Cooking, Pit Master, San Diego, Smoking, Texas BBQ
Tags: barbecue, barbeque, BBQ, beef, brisket, Competition, Cooking, Pit Master, pork, ribs, tri-tip
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