★ Perfect Bite BBQ ★

Pulled Pork Puff Pastry

Perfect Bite BBQ Pulled Pork Puff Pastry Recipe

1 box puff pastry (containing 2 puff pastry sheets)
¾ lb cooked pork butt
2 tbsp Perfect Bite BBQ Butt Polish (can substitute Rib Rub or Bee Butt)
1 bottle of Perfect Bite BBQ Sassy Sweet or Sassy Heat BBQ Sauce
1 ½ cups shredded extra sharp cheddar cheese
1 egg
1 tbsp water
Chopped Jalapenos (optional)

Instructions:
Thaw puff pastry 1 hr before cooking. Heat oven to 400. Shred/chop pork and mix in BBQ sauce ¼ cup at a time until desired consistency (should take ¾ - full bottle of sauce). You want it to be heavily sauced so these delicious little gems aren't dry after baking. Mix in Butt Polish Seasoning. Beat one egg with water and set aside. Cut puff pastry into 9 equal squares. Transfer puff pastry squares to a parchment-lined baking sheet, turning each square so it’s in a diamond shape. Fill the center with about 2 tbsp of pork and top with cheese (about 1 tbsp). Bring sides of puff pastry together and seal with a tiny dab of egg wash, if needed. Brush the puff pastry with egg wash and bake for 15 - 20 minutes until golden brown. Dip these in ranch and enjoy!

Written by Jennifer Duren — December 19, 2022

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 (coated in Perfect Bite Butt Polish)

1 tbsp Perfect Bite Butt Polish

Swiss cheese slices

Mustard

Dill pickle slices

 

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 sizzle 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. If you don't have a food processor, just shred/chop the meat until here are no large pieces and add it all into the pot.

Blend the can of tomatoes in the food processor 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

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