#barebecue

New video posted on: https://dailyvideovault.com/indoor-bbq-recipes/

Indoor BBQ Recipes

http://goo.gl/kebVns

Boost Your Backyard BBQ

Streetside BBQ is a classic barbecue catering company that brings the true barbecue experience to the Philadelphia area. All of our meats are served with homemade sauces that accentuate the flavor for a complete experience and keep customers coming back for more. Streetside BBQ is owned and operated by Demond Mullen. Demond was born in Georgia and spent his formative years there so he is deep rooted in southern tradition and hospitality. Demond dates his interest in smoking and cooking back to his early childhood when his father used to smoke meat for the family. What began as a genuine enjoyment of the food quickly grew into a curiosity as to how the meat is smoked to perfection each time. Streetside BBQ is the vehicle through which Demond combines this powerful emotional connection and timeless tradition that fuels his love for smoking together with the sincere satisfaction that he derives from bringing a little “down-home” delight to the Mid-Atlantic.

    Demond decided to help with this year's Greater Philadelphia Tour de Cure because the cause is very close to his own family. 

"At Streetside BBQ, it is very important for us to give back to our community in a way that allows us to share our product and in return, derive a sense of satisfaction that comes with knowing that our contribution is going towards a meaningful cause. I decided to become a part of the Tour de Cure this year as my father, with whom I am very close, was recently diagnosed with diabetes. I wanted to give to this organization as they are working tirelessly to support individuals with diabetes and to constantly find ways to improve the lives of individuals from different walks of life that suffer from this disease."

The riders at this year's Greater Philadelphia Tour de Cure will be treated to pulled pork sandwiches, hamburgers, hot dogs and pulled chicken accompanied with smoked vegetables. All of their meats are cooked low and slow over a blend of fragrant woods.

Find more information about Streetside BBQ | Like them on Facebook

Another crock pot barbecue dish, this time with beef! Serve on a bun or on a plate with a side of texas toast. Serves 12

INGREDIENTS:

1 3 lb boneless chuck roast

1 tsp garlic powder

1 tsp onion powder

salt and pepper to taste

1 (18 oz) bottle of Sweet Baby Ray's BBQ sauce

DIRECTIONS:

Place the roast in the slow cooker

Sprinkle with garlic powder and onion powder

Season with salt and pepper

Pour BBQ sauce over meat

Cook on low for 6 to 8 hours

Remove meat from crock pot, shred and return to crock pot

Cook for 1 hour

Memphis is an ugly city. It is flat and beige and brown and grey. It has no glittering skyscrapers, no stunning bay. Even the river which made it a delta hub has a reputation for being dirty- Old Muddy.

I am from Memphis, and it is a place I love not without my degree of bitterness. I am defensive of Memphis. I am defensive of Elvis, and our zoo, which was rated the best in the country a few years ago. I am constantly rallying against the artistic insistience that the parts of Memphis that aren’t populated by Matthew MacConohghey or evil rich white people are the hood.

More than anything, though, I am defensive of Memphis Barbecue, or as I refer to it, Barbecue.

In eleventh grade, I told someone that I loved barbecue, and they said, “What kind?” I was baffled by the question.

“Barbecue,” I said, unsure how to elaborate. It was not until a friend came in and clarified that I meant pork, probably ribs or shoulder, smoked low and slow for six to twelve hours, dry rubbed. I did not mean something you did to vegetables, or something you did to chicken with a bottle of italian dressing and the best of intentions. I meant pork.

That’s where my brain defaults, with barbecue. It is never wet- the sauce is always on the side,so that the true quality of the meat can be judged. It is pulled, not chopped.  It is always dry rubbed. It is usually smoked over hickory, it is usually done with an unholy quantity of pork, it is so tender it can only be likened to butter. It is flavorful, with that dark smoky crust of burned and caramelized sugars and spices. It is a taste of home. When I come back from college to see my family, I always want barbecue, and that first pork sandwich or those first couple of ribs always make me tear up.

Barbecue is not vinegary, and it is never beef. It is glorious pork, sweet and spicy and crunchy and moist and good. So very good.

HOT PLATE KOREAN BBQ SAUCE CHICKEN @ KKANBU CHICKEN in SEOUL, SOUTH KOREA. Served on a bead of sweet onions, it comes out sizzling. Perfect with MAX beer and friends to share it with! -or not muwahaha-