This week on Shootin' the Que, I am getting ready for some more tailgating for FOOTBALL! I did an Italian Sausage & Pepper recipe that was out of this world!
This week on Shootin' the Que, I grilled some Double Garlic Bone-In Ribeyes on my PK 360 Grill. I used my Garlic Jalapeno Rub and my Garlic Butter Rub to achieve that double garlic flavor.
This week on Shootin' the Que, I cooked an Easter Ham with a Maple Bourbon Glaze! I used Cheshire Farms Spiral Ham for this recipe along with some Blue Note Bourbon for the glaze! I seasoned with a little bit of my Sweet BBQ Rub.
This week on Shootin' the Que, I cooked some Cedar Plank Catfish on my PK 360 Grill! For this recipe I used my Garlic Butter Rub and my Chicken Rub, yes, Chicken Rub!
This week on Shootin' the Que, I cooked a Bone-In Prime Rib Roast that I got from my good buddy, Kevin Green at the Butcher Shoppe in Pensacola, Florida. I cooked this delicious piece of meat on my PK 360 Grill!
This week on Shootin' the Que, I cooked up some BBQ Pork Steaks on my PK 360 Grill. I used a base layer of my Garlic Jalapeno Rub and then came back with a layer of my Sweet BBQ Rub.
I cooked some ribeye steaks from my local butcher on the PK 360 Grill. I used my Steak Cooking Bundle which includes my Garlic Jalapeño, Beef and Pecan Rubs. This bundle is available on my website.
This week on Shootin' the Que, I did a Sweet & Spicy Grilled Pork Tenderloin on my PK Grill! I glazed this up with a peach glaze that I made up, and man was it good!
This week I did my version of New Orleans Style BBQ Shrimp! This week's recipe included my Sweet BBQ Rub, Garlic Jalapeño Rub, Tangy Vinegar Sauce and my Sweet BBQ Sauce.
Around Memorial Day, our friends at Royal Oak Charcoal held a competition: The Hotdog Challenge. While we didn't win, we've had a bunch of people ask us about our recipe, so here you go!
