Pigtrip.net – Recipes

Dr. BBQ‘s Big-Time Creole BBQ Rub

(courtesy Ray Lampe)

No carbs! This also makes a great steak seasoning.

2 tablespoons salt

2 tablespoons granulated garlic

2 tablespoons granulated onion

2 tablespoons freshly ground black pepper

2 tablespoons dried thyme

2 tablespoons paprika

2 tablespoons cayenne pepper

via Pigtrip.net – Recipes.

Music Schedule

Live Music Coming to RW’s BBQ in November

Want to get on the schedule?  EMAIL US!

NOVEMBER 12TH.

Mike Rydock

Singer/songwriter from Middletown, PA.

Recordings of songs I’ve written can be found atwww.myspace.com/mikerydock

and at www.xanga.com/persee. In addition to performing my own songs I like to do covers of various blues standards, folk songs, and blues-rock classics. I look forward to meeting you all. Thanks very much for your time.

NOVEMBER 19th

Shannon McMahon

I’d love to come play at RW’s

BBQ! I’ve played at various venues in Connecticut, including SoNo Caffeine – Norwalk, Huntington Street Cafe – Shelton, Neverending Books – New Haven, The Outer Space – Hamden and The Hideaway Cafe – Newtown.

Here is my website: http://www.shannonmcmahonmusic.com

WE PLAY MUSIC VIDEOS THROUGH OUT THE

WEEK. WHAT DO YOU SUGGEST FOR SUNDAY?

EMAIL US!

TUESDAY NIGHT: BILLY JOEL -LIVE AT SHEA STADIUM

1. Prelude/Angry Young Man 2. My Life

3. Summer, Highland Falls

4. Everybody Loves You Now 5. Zanzibar 6. New York State

Of Mind (with Tony Bennett) 7. Allentown 8. The

Ballad Of Billy The Kid 9. She’s Always A Woman 10.

Goodnight Saigon 11. Miami 2017 (Seen The Lights Go Out On

Broadway) 12. Shameless (with Garth Brooks) 13. This Is

The Time (with John Mayer) 14. Keeping The Faith 15.

Captain Jack 16. Lullabye (Goodnight, My Angel) 17. The

River Of Dreams/A Hard Day’s Night 18. We Didn’t Start The

Fire 19. You May Be Right

20. Scenes From An Italian Restaurant 21. Only The Good

Die Young 22. I Saw Her Standing There (with Paul McCartney#

23. Take Me Out To The Ballgame 24. Piano Man 25. Let It

Be #with Paul McCartney)

WEDNESDAY NIGHT: ERIC CLAPTON CROSS ROADS GUITAR FESTIVAL

We will be featuring 4 hours of sites and sounds from Albert Lee, BB

King, Bert Jansch, Buddy Guy, David Hidalgo and Cesar Rosas of Los

Lobos, Derek Trucks, Doyle Bramhall II, Earl Klugh, Eric Clapton,

Gary Clark Jr., Hubert Sumlin, James Burton, Jeff Beck, Jimmie

Vaughan, Joe Bonamassa, John Mayer, Johnny

via RW.

RW’s Music

Music

Schedule

Creating a legendary musical venue

We feature the sights and sounds of Blues,

Rock and Country. Music videos are a staple at RW’s during our

dinner hour. Not to say if the Red Sox or Yankees are in the world

series or the Super bowl is on we won’t jump on the band wagon, but for

the most part its music. Music, food and family, it just goes

together.

Live Music begins November 12 2011 check out the

schedule.

Owner Ron Wishna has music in his blood, in

addition to being a producer at CBS sports & news, working on projects

like the Super Bowl, The Olympic,

The CBS Evening News, 60 Minutes, and The Early Show etc,

Ron worked on over 45 albums and many tours, for the likes of The

Rolling Stones, Journey and Billy Joel to name a few. Ron

has 6 Emmys to his name and many stories that go along with them that he

will share if asked. The restaurant is decorated with memorobelia from

his past life, like the autographed picture of Tommy Shaw and the boys

from STYX wishing him a happy 30th bithday

We will be featuring solo artists indoors during the cooler months and

plan a major concert series during the spring & summer. Stay

tuned! Musicians interested in being considered

should contact us today, we believe the schedule will fill up fast.

Battle of the Bands:

Got a band? We will be producing a a music video for the winner of

our battle starting in the spring of 2012.

Contact us today about getting on the schedule

EMAIL

via RW.

RW’s Music

Music

Schedule

Creating a legendary musical venue

We feature the sights and sounds of Blues,

Rock and Country. Music videos are a staple at RW’s during our

dinner hour. Not to say if the Red Sox or Yankees are in the world

series or the Super bowl is on we won’t jump on the band wagon, but for

the most part its music. Music, food and family, it just goes

together.

Live Music begins November 12 2011 check out the

schedule.

Owner Ron Wishna has music in his blood, in

addition to being a producer at CBS sports & news, working on projects

like the Super Bowl, The Olympic,

The CBS Evening News, 60 Minutes, and The Early Show etc,

Ron worked on over 45 albums and many tours, for the likes of The

Rolling Stones, Journey and Billy Joel to name a few. Ron

has 6 Emmys to his name and many stories that go along with them that he

will share if asked. The restaurant is decorated with memorobelia from

his past life, like the autographed picture of Tommy Shaw and the boys

from STYX wishing him a happy 30th bithday

We will be featuring solo artists indoors during the cooler months and

plan a major concert series during the spring & summer. Stay

tuned! Musicians interested in being considered

should contact us today, we believe the schedule will fill up fast.

Battle of the Bands:

Got a band? We will be producing a a music video for the winner of

our battle starting in the spring of 2012.

Contact us today about getting on the schedule

EMAIL

via RW.

Live Music Coming to RW’s BBQ in November

NOVEMBER 12TH.

Mike Rydock singer/songwriter from Middletown, PA.  Recordings of songs I’ve written can be found atwww.myspace.com/mikerydock and at www.xanga.com/persee.  In addition to performing my own songs I like to do covers of various blues standards, folk songs, and blues-rock classics.  I look forward to meeting you all. Thanks very much for your time.

 

NOVEMBER 19th

Shannon McMahon
I’d love to come play at RW’s BBQ! I’ve played at various venues in Connecticut, including SoNo Caffeine – Norwalk, Huntington Street Cafe – Shelton, Neverending Books – New Haven, The Outer Space – Hamden and The Hideaway Cafe – Newtown.
Here is my website: http://www.shannonmcmahonmusic.com

Recipes: Barbecued Meats

Barbecued Meats

These are not to be confused with our secret recipes, but we thought you might like to try BBQing at home.

Reported Four Time “Memphis in May” World Championship Rib Winning Recipe

Ingredients for 1 Recipe:

—————-DRY RUB——————————-

10 tb Black pepper

10 tb Hungarian Paprika

5 tb Chili powder

5 tb Red pepper

5 tb Garlic powder

3 tb Celery salt

1 tb Dry mustard

————–FINISH SAUCE—————————–

32 oz Hunt’s Ketchup

8 oz Soy sauce

4 oz Worcestershire sauce

1 tbs. Garlic powder

8 oz Apple cider vinegar

4 oz Apple juice

1 tbs. White pepper or to taste

I prefer to use baby back ribs, and remove the membrane from the back side of the ribs in order to let the smoke permeate the meat. To remove this membrane a stubby Phillip’s screw driver works great to get the membrane started. Start on the narrowest part of the rack then peel the membrane off toward the thickest part. This seems to work best if you closely adhere to the “plenty of beverage” rule aforementioned on the “recipes” page.

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add 1 finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked apple-wood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side.

TIP: Don’t rush the cooking process.

Basic Barbecue A pork butt or shoulder. This can be sliced or pulled to serve.

I hadn’t intended to include this recipe since I thought we all knew how to fix “Q”.

Recently, due to several E-mail requests I feel inclined to add this one.

Thanks to Meredith Young for reminding me we’re not all born to barbecue!

Depending what part of the country you’re in will depend on the cuts of meat available or at least what they’re called. You’ll most likely want a pork roast, “butt”, or Boston butt. Sometimes they’re called a shoulder depending how much bone is left in. A true shoulder is huge, its the full front leg, skin and all, of the hog from the shoulder joint to just above the hoof and is usually only used in competitions. A “butt” is only the portion that most folks might consider as the hog’s actual shoulder and weighs about 8-12 pounds.

Before cooking, preferably the night before, rub the meat liberally with yellow mustard and a meat rub. There are several good rub recipes on my site. I don’t know if you can get it where you live, but my favorite rub is “Konriko® Hot ‘N Spicy Creole Seasoning” mixed with garlic pow

via Barbecued Meats.

Recipes: Soups, Salads & Starters

Soups, Salads & Starters Recipes

These are not to be confused with our secret recipes, but we thought you might like them.

Rando’s “MonsterBaster” Hot Wings! We’ve handed out hundreds!

Sorry, but this recipe has been removed since we won the 2005 Illinois State Barbecue Championship with this wing recipe. To those of you who already have it, Shhhhh! We don’t want the competition using our recipe against us!

Seafood Chowder My specialty! It’s quick, easy and GOOD!

1 – 6 ounce can crab meat

1 – 6 ounce can clams

1 – 8 ounce can oysters

1 – 4.25 ounce can shrimp

2 – 10 ounce can cream of potato soup

1 – 10 ounce can cream of mushroom soup

1 – 10 ounce can cream of celery soup

1 small onion diced

1 quart half and half

1 stick butter (the real thing)

1 teaspoon Tabasco

½ teaspoon Salt

½ teaspoon black pepper

¼ cup freshly chopped parsley

In a sauce pan melt the butter with low to medium heat. Add the onion and sauté until onion is clear. Add all the cans of seafood with juices from cans. Heat just to a low boil and remove from heat. Put the cream of celery, potato, and mushroom soups along with the half and half, salt, pepper, and Tabasco in a crock pot. Set heat on High. Stir in the seafood mixture and parsley until well mixed. Allow to heat throughout. Serve with oyster crackers. Serves 12.

Connie’s Ten Layer Salad It’s better than seven layer salad.

1 head of lettuce, shredded

8 green onions, chopped

1 green pepper, chopped

1 8 ounce package frozen peas

1 24 ounce bottle of Hidden Valley Original Ranch dressing

1 8 ounce package fresh mushrooms, sliced

8 hard boiled eggs, sliced

2 cups mild cheddar cheese, grated

1 4 ounce can sliced black olives

1 12 ounce package of bacon, fried crisp and crumbled

In a large bowl, layer the ingredients in order listed. Cover and refrigerate over night. Toss before serving.

Eggs and Chilies courtesy of Kathy Brittin A GREAT way to start the day!

Heat oven to 375

Beat together:

6 eggs

1 cup milk

1 tsp. baking powder

1 lb. shredded Monterey Jack cheese

1 & 1/2 tsp. sugar

1 3 oz. pkg. cream cheese (softened)

1/2 tsp. salt

1 4 oz. can diced green chilies (MILD and add a VERY GOOD flavor.)

1/2 cup flour

1 16 oz. carton cottage cheese

Melt 1 stick oleo or butter (yes Kathleen, we know you’ll use butter)

Add the melted oleo to the eggs and pour entire mixture into a 11 x 13

baking dish (glass works best)

Bake for 45 minutes until the top turns a golden brown

I have found that you can also add cooked bacon, ham, or sausage to this

before you bake it if you want a li

via Soups, Salads & Starters.