"Recipes from the Chef's Kitchen"

Pork Barrel BBQ
porkbarrelbbq@gmail.com
http://www.porkbarrelbbq.com

Heath Hall - President

Ingredients:
1)   1 ½ cups Sugar (additional Sugar is optional if you like your
       Lemonade sweeter)
2)   1 ½ cups Water
3)   10 Rosemary Sprigs
4)   10 Lemons
5)   8 cups Cold Water
6)   Ice

Preparation:
1)   In a small sauce pan combine 1 ½ cups sugar, 1 ½ cups water,
       4 sprigs of rosemary and the zest of 1 lemon to make a rosemary
       lemon simple syrup.  Bring to a boil and then let simmer for 30
       minutes.  Remove from stove and let cool completely.
2)   Get the grill started.  We recommend using 100% hardwood
       charcoal, in lump or briquette form, and we strongly encourage
       you to use a charcoal chimney to light the charcoal (stay away
       from lighter fluid if at all possible), but you can also use a gas grill.
       The charcoal is ready to use when it has burned to a white ash.
       Evenly distribute the coals throughout the grill providing for a
       direct heat cooking surface with coals underneath the lemons.
3)   On a cutting board slice the lemons in half.  Once your grill is ready
       and the lemons are cut place them on the grill and cook them for
       5-7 minutes on the cut side (you want to start to see some
       caramelization on the lemons before removing them from the grill).
4)   Remove the lemons from the grill and juice (yields approximately
       1 to 1 ¼ cups of lemon juice.)  In a pitcher mix the rosemary lemon
       simple syrup, grilled lemon juice, and 8 cups of cold water.  If you
       like sweeter lemonade add additional sugar at this point to achieve
       a sweeter flavor.
5)   Fill glasses with ice and lemonade.  Garnish with a sprig of rosemary
       and a grilled lemon wedge.

Ingredients:
1)   2 tbs. Extra Virgin Olive Oil
2)   2 tbs. Butter
3)   2 cloves Garlic - minced
4)   5 Red New Potatoes - diced
5)   2 Ribs Celery - diced
6)   1 medium Yellow Onion - diced
7)   1 red, yellow or orange Bell Pepper - seeded and diced
8)   2 Bay Leaves - fresh or dried
9)   Salt and Pepper to taste
10) 1 tbs. Pork Barrel BBQ All American Spice Rub
11) 3 tbs. All-purpose Flour
12) 2 cups Seafood or Vegetable Stock or Broth
13) 3 cups of Milk
14) 8 ears of Corn - cut Corn Kernels from the Cob (about 3 cups
       of Corn Kernels)
15) 8 oz. of Lump Crab Meat

Preparation:
1)   Get your charcoal grill ready to grill the corn.  We recommend
       using 100% hardwood charcoal, in lump or briquette form, and
       we strongly encourage you to use a charcoal chimney to light
       the charcoal (stay away from lighter fluid if at all possible).  The
       charcoal is ready to use when it has burned to a white ash on its
       surface.  Place the coals evenly throughout the base of the grill
       to create a cooking surface over direct heat.
2)   Soak the ears of corn in water for 15 minutes while preparing your
       coals.  After arranging the coals place corn on the grill and grill for
       20 minutes.  Once cooked cut corn kernels from the ears of corn.
3)   While the corn is grilling mince the garlic and dice the potatoes,
       celery, onion and bell pepper.
4)   Heat a pot over medium heat and add olive oil and butter.  Place
       garlic, potatoes, celery, onion and bell pepper into pot.  Add bay
       leaf to the pot and season vegetables with salt, pepper and Pork
       Barrel BBQ All American Spice Rub.  Sauté vegetables for 7
       minutes.  Sprinkle flour over vegetables and cook for 3 minutes,
       stirring ever 30 seconds.
5)   Stir in stock or broth and milk.  Bring soup to a slow boil then and
       add corn and lump crab meat and simmer for 5 minutes.
6)   Remove bay leaf from the pot and add salt and pepper to adjust
       seasoning to taste.

Ingredients:
1)   4 Peaches - halved and pitted
2)   Vegetable Oil
3)   1 tablespoon sugar
4)   1 pint Raspberries
5)   Whipped Cream (whether homemade or store bought)
6)   15 Mint Leaves
7)   8 Mint Sprigs

Preparation:
1)   Place the raspberries on a cutting board (reserving 8 whole
       raspberries for garnish) and coarsely mash.  Cut the mint leaves
       into thin strips and mix with the raspberry mash.
2)   Cut peaches in half and brush with vegetable oil.  Lightly sprinkle
       peach halves with sugar.  Place the peaches on the grill, over direct
       heat, cut-side down.  Grill for 2 ½ minutes and turn the peaches
       over and grill for another 1 minute.  Remove the peaches from the
       grill and onto a place.
3)   Place 1 tablespoon of the raspberry mint mash into the seed cavity
       of each peach and 1 tablespoon of whipped cream on top of the
       raspberry mint mash.  Garnish with one raspberry and one mint
       sprig.

Good Eating!!!