★ Perfect Bite BBQ ★

Sommer's South Cackalacka Shrimp

Shrimp - (31-35) or (36 - 40) Count - Really any size will do

One Large Lemon

Perfect Bite Rib Rub

Perfect Bite Sassy Heat Sauce (for a twist) - optional

 

Peel and Devein Shrimp.  Squeeze lemon over the shrimp and apply desired amount of Perfect Bite BBQ Rib Rub.  Toss the shrimp and place in aluminum foil on the grill until pink.  Remember "C" for cooked and "O" for over-cooked.  For a twist, try tossing them in the Perfect Bite BBQ Sassy Heat Sauce once you pull them off the grill. Chances are this will be the easiest recipe you will find for grilling and it may taste better with your favorite "Adult Beverage" in your favorite teams Koozie!

 

Written by Chris Duren — December 25, 2013

Joe Mullaney's Potato Salad Recipe - Charleston, SC

SERVINGS 16 

1 CUP MAYONNAISE
1 CUP SOUR CREAM
1 POUND BACON COOKED AND CUT INTO PIECES
5 POUNDS OF COOKED UNPEELED RED POTATOES
1 PACKAGE (1 OUNCE) HIDDEN VALLEY SPICY RANCH DRESSING MIX
1 TABLESPOON RUB (1/2 PB RIB & 1/2 PB CHICKEN)

MIX MAYO, SOUR CREAM, RANCH MIX & RUB.
CUT POTATOES INTO 1 INCH CUBES AND BOIL UNTIL DONE BUT FIRM (ABOUT 20 MINUTES).
WHILE POTATOES ARE STILL WARM, COMBINE WITH THE MAYO MIX & BACON.
GARNISH WITH SOME RIB RUB & BACON.
REFRIGERATE AT LEAST SEVERAL HOURS (BETTER OVERNIGHT)
X

Written by Chris Duren — September 05, 2013

Jon's "PadreFan" Smoked Bird - Santee, CA

4 chicken quarters

Liberal sprinkling of Perfect Bite Chicken Rub (both sides)

375 degrees for 1 hour in the Cookshack PG500 (I use Hickory and Cherry pellets)

Last 5 minutes apply Perfect Bite Sassy Sweet Old South BBQ Sauce

Written by Chris Duren — September 05, 2013

Jenna's Grilled Bird

Take your desired cut of Chicken and rinse thoroughly. After rinsing pat each piece of Chicken dry. Coat each piece with extra virgin olive oil.  Then coat each piece of chicken to taste (the more rub the stronger the Flavor) with Perfect Bite Chicken rub and refrigerate for several hours or overnight.

Grill chicken over open coals until done (the time depends on how hot your fire is). Prior to removing from grill slather each piece with Perfect Bite Sassy Sweet BBQ sauce. Allow the sauce to "caramelize" on the chicken (depending on the heat of your gill this will only take a couple of minutes or less. be careful not to burn the sauce or chicken). Prior to serving lightly sprinkle each piece of chicken with Perfect Bite Chicken Rub. Provide additional sauce on the side for those who really know how to eat BBQ chicken.

Enjoy!

Written by Richard Duren — August 19, 2013

The Perfect Cuban Sandwich



Cuban Bread

Sliced ham

Shredded smoked pork

1 tbsp Perfect Bite Butt Polish

Swiss cheese slices

Mustard

Dill Pickles (or, if you live in the South, we recommend using Wickles Pepper Rings)

 

Marinate 8-10 lb pork shoulder with heavy coating of Perfect Bite Butt Polish overnight and smoke for 10-12 hours at 225 degrees.  Once cool enough to handle, shred smoked pork and mix in 1 tbsp Perfect Bite Butt Polish to flavor the meat.  Slice cuban bread in half lengthwise.  Spread a thin layer of mustard on each slice.  On each sandwich, layer on 1 - 2 slices of ham, 1/2 cup of smoked pork, pickle slices and swiss cheese.  Top with the other half of the bread.  Butter a hot griddle or panini press and let butter sizzel for a few seconds.  Add sandwiches when butter is hot and press down to condense sandwich as much as possible.  This will create a crunchy exterior of the sandwich.  You're looking for a slight golden brown color on each side.  When it's ready, remove the sandwich and slice in half to enjoy the Perfect Bite!

 

Written by Richard Duren — July 06, 2013

Jennifer's Famous Brunwick Stew

8-10 lb smoked boston butt

1 can (28 or 32 oz) whole tomatoes (Italian seasoned, if available)

2 cans (16 oz) whole kernnel corn

2 cans (16 oz) creamed corn

1 12oz bottle of Perfect Bite Sassy Sweet Old South BBQ Sauce

1 medium onion (finely diced)

3 tbsp soy sauce

3 tbsp apple cider vinegar

1 1/2 tbsp Perfect Bite Butt Polish

Red Pepper and salt to taste

 

Remove fat from smoked boston butt and place small amounts of the meat into food processor.  Chop until all meat has been finely chopped and add to large pot.  To add a bit of variety in the texture of your stew, feel free to chop and/or shred some of the meat by hand and add it to the pot. 

In a blender, blend the can of tomatoes until smooth.  Add to the pot, stir into the meat and set stove temperature to medium.  Add corn (including juice), creamed corn, Perfect Bite BBQ sauce, chopped onion, vinegar, soy sauce, and Perfect Bite Butt Polish and combine with the meat mixture.  Add a few

dashes of salt and red pepper and let sit for about 10 minutes to heat through.  Taste again to determine if more salt and red pepper is needed.  Cook on low heat for 4 hours.  Serve with corn bread and enjoy the perfect bite!

Written by Richard Duren — July 06, 2013

WELCOME

Thank you for making 2016 our best year ever. We look forward to a strong 2017 with possibly more new products being offered. Thanks again for your support.