This was a great event. We were serving USDA Prime Brisket Sandwiches, Pulled Chicken, and Baby Back Ribs!
We were very excited to partner with 91X and Massage Envy in a promotional giveaway for “The Ultimate Backyard BBQ”. The winner received one massage at Massage Envy and a backyard BBQ including BBQ provided by the Porketeers and a DJ.
The winner of “The Ultimate Backyard BBQ” was Tina Waters but what made this BBQ “ The Ultimate” was not only the great food provided by the Porketeers or the awesome beats delivered by DJ D-Rock from Jammin Z90, but also that Tina choose to put on this BBQ for a great group of people who work for Include Autism. The menu included pulled pork, pulled chicken, and several side dishes. We even cooked a few veggie-burgers for a few guests.
The staff of Include Autism were so awesome and it was a real pleasure to serve them our BBQ. It was truly touching when the group applauded us as we packed up our supplies, a testament to how wonderful the staff from Include Autism really are.
What a great experience for us and we really enjoyed being a part of this awesome experience.
Porketeers is joining up with Massage Envy in San Diego for the Ultimate Backyard BBQ Giveaway!
Dad. Father. Papa. Whatever you call him, he has always been there for you. Now you can take the weight off his shoulders with a Massage Envy gift card. Father’s Day is June 17, so stop into any of the 23 San Diego Massage Envy clinic or spa locations to buy the dad in your life a gift card today.
And while you’re there, enter him to win the Ultimate Backyard BBQ to enjoy:
A private catered BBQ for 20 from the Award Winning Porketeers Barbecue.
The choice of a food truck or smoker for the party
A DJ spinning his favorite music
And a customized therapeutic massage session for Dad and his three favorite people
So skip the stress of Father’s Day and stop into any Massage Envy today to buy the dad in your life a gift card and enter him for the chance to win the Ultimate Backyard BBQ.
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
Soon to be doors up
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!
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
- 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
Assemble the burgers in the following order:
- Toasted Bun
- Burger with Onion & Cheese
- Green Chiles
- Toasted Bun
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.
- 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
Cook in oven or smoker at 325 for 4 hours.
Serve over a bed of rice and enjoy!
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
- 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.
BBQ Brisket Pizza – Super easy, kid favorite
- 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.
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)