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Wicked Pulled Pork Sandwiches

June 1, 2013

From Wicked Good BBQ by Andy Husbands, Chris Hart, and Andrea Pyenson. For the pulled pork: 2 bone-in pork butts (8 pounds each), untrimmed 2 1/4 cups Savory Pork Marinade Injection 1 cup your favorite dry rub 2 cups your favorite North Carolinian BBQ Sauce 2 cups Stubbs Pork Marinade Spicy Lexington Red Slaw North…

Savory Pork Marinade Injection

June 1, 2013

1 cup white grape juice 1/2 cup apple cider vinegar 1/2 cup agave nectar 1/4 cup Worcestershire sauce 1/4 cup water 2 tablespoons kosher salt 1 tablespoon onion powder Combine all ingredients in a small bowl and mix well. Cover and keep refrigerated for up to 1 month. Yield: 3 Cups

Spicy Lexington Red Slaw

June 1, 2013

North Carolina is one of our favorite barbecue regions, and when we’re in the region, Lexington BBQ #1 is one of our favorite road food stops. Pulled pork, red slaw, hushpuppies, and sweet tea is about as good as it gets. Our version of this famous slaw packs a bit more kick and pairs perfectly…

North Carolina Creamy Vinegar Dressing

June 1, 2013

2 eggs 1 cup plus 2 tablespoons cider vinegar 2 cups canola oil 11/2 tablespoons fresh lemon juice (from 1/2 lemon) 1/8 cup Dijon mustard 1 head roasted garlic, skin removed and mashed to a smooth paste 2/3 cup sugar 1 tablespoon crushed red pepper flakes 1 tablespoon fresh parsley, chopped 1 tablespoon chives, chopped…

Bacon Bit Buns

June 1, 2013

1 pound sliced bacon 3 tablespoons IQUE Dry Rub 1/2 pound (2 sticks) butter, melted 2 tablespoons bacon fat, reserved from frying bacon 1 package (12) white hamburger buns In a large sauté pan over medium-high heat, fry the bacon in batches until very crisp. Transfer to paper towels to drain, reserve 2 tablespoons bacon…