Category Archives: Recipes

Barbecue has unlimited recipes that can help you BBQ all sorts of meat, fish, vegetables, fruit and wild game. This section is a collection of all the recipes we have collected over the years, made ourselves or shared from all of our vendors and suppliers. We hope that you find this useful!

Draper’s BBQ Moo’d Enhancer

Moo'd Enhancer from Drapers BBQ Comes in 1LB Packages!

One thing we love about this business is that there is no shortage of creative names around the incredible rubs and spices that we get to try. And Draper’s BBQ Moo’d Enhancer is in the top of the running for fun names, that not only nails the name of his newest beef rub, but really brings home the “Bovine Enhancement Powder” to something that is again special and unique.

Shane Draper is the man behind this latest spice and insiders in the industry tell me that he did a lot of research to find the perfect mix of herbs and spices to compliment this Beef Rub. It contains Sea Salt as the primary ingredient, and also throws in some paprika for flavor and color. It gives the beef a great light orange hue when rubbed on. The garlic and onion are just standards with Beef and it contains just a little MSG, which is something that competition folk are always looking for to provide that tenderness.

Shane set us up with a 1LB bag for sample and we have used on on NY Strips, Prime Rib, Ribeyes and some filet’s. Evvery one just raves about the stuff and wants to know more. The classic AP Rub used to be my goto on ribeye steaks. This new one is not as sweet and has a blend of herbs and spices with some heat that appears to be black pepper and some chipolte which provides an incredible aroma.

All and all, very excited to get this on my next brisket and really excited to start carrying the new 1LB packages which are now in resealable bags for long term maximum freshness. Not so sure that this bag will last too long. The package suggests trying this on all things that moo. So we are gearing up for some burgers, maybe trying it on tacos and possibly some pot roast. The heat hangs around for a little, but certainly is not too overpowering.

BBQPROSHOP.COM: 2012 NBBQA Awards of Excellence Winners

2012 NBBQA Awards of Excellence

BBQPROSHOP.com is Proud to Support our NBBQA 2012 Award of Excellence Winners!

Each year the NBBQA rolls out the entry forms for various BBQ Products to be submitted and assessed in their annual assessment of Awards of Excellence. In 2012 we are very proud to have been supporters of their winners and we wanted to take a moment to recognize their products and share their success with all of our fans! Congratulations to all of the winners.

This year Big Butz BBQ, Sweet Swine O’ Mine and Sam Dog BBQ all took home awards for their sauces and others for their rubs. We are big believers in supporting whomever has products that we love and most of all, has products which promote the love and respect of barbecue. Hill Country BBQ is a big supporter of our Mentor Elizabeth Karmel and we wanted to make sure they both got a mention as well. A big thanks to all the hard work that these people put into their products and we are always looking for the best new thing, feel free to Contact Us if you have something we should be carrying!

2012 NBBQA Awards of Excellence Winners (click to Download Full PDF)

Barbecue Sauce – Tomato Mild
Fourth Place – Big Butz BBQCranberry BBQ Sauce

Barbecue Sauce – Mustard Mild
Sixth Place – Sam Dog Barbecue – Yellow Dog Sauce

Barbecue Sauce Vinegar Mild

Fourth Place – Sweet Swine O’ MineSweet Sauce O’ Mine Original

Barbecue Dry Rub/Seasoning – All Purpose
Second Place – Sweet Swine O’ MineSweet Rub O’ Mine

Hot Sauce
Sixth Place – Big Butz BBQBig Butz “No Butz” BBQ Sauce

Best Label
Fourth Place – Sweet Swine O’ MineSweet Sauce O’ Mine Original
Third Place – Hill Country BBQ – Peach Habanera BBQ Sauce

Jerry’s Slice Off The Grill Takes 3rd Place in Gettin’ Sauced Awards!

Jerry's Slice Off The Gril BBQ Sauce

This "Old California Homestead" is a BBQ Sauce Classic

We are proud to be among the only On-Line Retailer of Jerry’s Slice off the Grill BBQ Sauce and BBQ Marinade and are happy to report that this is now officially an Award Winning BBQ Product!

Jerry’s Slice Off the Grill took 3rd Place in the Bottled Sauces, Fruit, category at 2011 Man Up Texas BBQ’s 2nd Annual Gettin’ Sauced! Contest in Austin,Texas. Don’t take this lightly; it’s the stuff of serious sauce selection: Dedicated tasters spent a hot and humid summer Sunday sampling sauces, and contestants included the likes of KC Masterpiece and came from all around the country. The results in Texas proved again that the unique tangy taste of Jerry’s special creation is truly a winner.

Jerry’s Slice off the Grill BBQ Sauce and Marinade is available at BBQ Pro Shop on line as well as on our Amazon Marketplace store.

Beer and black pepper holiday brisket

Grilling and Cooking are among some of Elizabeth Karmel’s specialties and she has been kind enough to share with us the recipe from one of her holiday favorites, Beer and black pepper holiday brisket. We get so many requests for brisket, especially on the BBQ, but this is one great recipe for the oven, it can of course be done on a grill. For more incredible recipes from Elizabeth, check out her site Girls At The Grill at  for more great tips and tricks. Her secret to a tasty brisket is “untrimmed” and believe me, you only need to eat a dry brisket once to learn that lesson! We speak from experience. Thank you Elizabeth for this great brisket recipe.

Ingredients:

  • 1/2 cup kosher salt
  • 3 tablespoons coarsely ground black pepper
  • 2 teaspoons cayenne pepper
  • 9- to 11-pound whole beef brisket, untrimmed
  • Four to six 12-ounce bottles beer

Start to finish: 4 to 6 hours (depending on thickness), 10 minutes active


Directions:

1. Heat the oven to 325 F. Set a metal rack over a rimmed baking sheet.

2. To prepare the rub, in a small bowl mix the salt, pepper and cayenne. Sprinkle the mixture over all sides of the brisket.

3. Pour 1 beer into a loaf pan and set on the oven’s bottom rack.

4. Place the brisket, fat side up, on the prepared rack. Roast on the oven’s center rack for 4 to 6 hours, adding an additional beer to the loaf pan every hour. Cook until the meat reaches 185 F at the center. Remove the brisket from the oven and let rest at least 20 minutes. Thinly slice to serve.

Cooking notes:

The brisket also can also be made the day before, then reheated on the same rack and sheet pan system, covered loosely with foil for a couple of hours at 250 F. Remember to let the meat rest again before slicing.

And when slicing, be aware that the grain of the brisket changes. Look at the grain of the meat and make sure to slice against it. If the slices look like a small honeycomb pattern, you are slicing it correctly. If it looks like long strings, it is incorrect.


Servings: 16

Rooftop BBQ Recipe – Rooftop Tri-Tip

Rooftop BBQ Contains no HFCS and Tastes Great!

We are very excited to add yet another great BBQ Sauce from the great state of California to the BBQ Pro Shop. Rooftop BBQ Competition Style Sauce is now available at a special price of $7.49 for a 20 Oz bottle of sauce. It is imported all the way from California and contains All Natural ingredients. It adds yet another HFCS Free BBQ Sauce to our line up.  As a way to get people even more excited we were given permission by Andy Allen to print their recipe for Tri-Tip. When properly smoked and then grilled, it is every bit as good as a fine filet with a ton of flavor!

We would suggest either the Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria as a rub for this if you want to mix things up a little bit! We hope to have the Rooftop BBQ Rubs in the BBQ Pro Shop very soon!

 

Rooftop Tri- Tip

To make the Tri-tip Marinade you’ll need

(Per tri-tip)

1/4 cup Oakridge BBQ Santa Maria Rub or The Rub Co. Santa Maria

1/4 cup water

1/4 olive oil

2 teaspoons of white wine vinegar

Mix well (yes its that simple)

To cook the tri-tip  you’ll need

A good cut of tri-tip

Smoker or grill (if smoker is unavailable)

A good temp probe check out the CDN DSP-1 Dual Sensing Probe Thermometer

How to cook

  1. Take out your tri-tip out and trim most of the fat cap off (some places remove this before buying).
  2. Add your tri-tip and marinade to a zip lock bag and let it rest in your refrigerator for 2 hours.
  3. When cooking on a smoker find a good quality rich wood like hickory, pecan or the california favorite red oak. Check out Fruita wood chunks to get the best quality wood.
  4. Get your smoker or grill(with one side of burners lit) up to about 240-255 degrees and put your tri-tip on over indirect heat.
  5. Cook for about 1 to 1 1/2 hours or until the internal temp hits 130.
  6. At this point remove  your tri tip and place over high heat on a grill (this called reverse searing, its the best way to do a tri-tip).
  7. Sear all sides of the tri-tip until the internal temp hits 140-145.
  8. Take off and let rest 10 min before cutting against the grain.

Enjoy