“A Southern Holiday”
Oven-Roasted Barbeque Turkey
Admit it: You’ve always wanted to try something different for Thanksgiving. You also love all things barbecue. We suggest that you dry-rub, and baste your bird to new heights of barbecue glory. An oven-roasted BBQ Turkey comes out moist and flavorful and is a fun change to your traditional holiday menu!
You will need: Bull City BBQ Poultry Rub & Grillin’ Sauce
Your Holiday Turkey
Use Bull City BBQ Poultry Rub to generously rub down the bird, inside and out. Cover and let marinate in your refrigerator for 8 to 12 hours.
When finished marinating, preheat your oven to 500° F. Put turkey on a wire rack in a roasting pan and place in oven for 45 minutes. This will crisp up the skin and create a mahogany color.
Reduce the temperature to 350° F and baste the turkey generously with Bull City BBQ Grillin’ Sauce.
Cook the turkey for @ 3 more hours (for 15-18 lb. turkey) basting once each hour. The turkey is done when it has reached 165° F internally (use a thermometer to check).
Remove from oven and allow turkey to rest for 15 minutes (or until the internal temperature is 175° F). Give one last baste with warmed Bull City Grillin’ Sauce before carving. Enjoy with those you are Thankful For!
Pork Baby Back Ribs
(best tasting and easiest casual rib to use)
- Rub ribs with spice rub (preferably Award Winning Bull City BBQ Rib Rub) – don’t cake on, just sprinkle liberally and rub around. Be sure to do the ends of the bones, too.
- Ideally wrap in plastic wrap and tinfoil for up to overnight. This let’s the rub sweat in a bit. (but it’s just fine to rub and go immediately on the grill)
- Set grill to medium heat (300-325 – no hotter). Open beverage of choice.
- Put rib on grill (meat side up) – cook for 25 minutes.
- Take ribs off grill and put in tinfoil meat side up (enough to completely cover them) – pour 1 cup of apple juice on ribs in the tinfoil – don’t let it drip out. Wrap completely and put back on the grill for 50 minutes.
- Open the tin foil and pour ¼ bottle (maybe a bit more) of Award Winning Grillin’ Sauce (the blue label one) on the top of the ribs brush to cover completely – close tinfoil again and let cook for 15-20 minutes. Beverage refill
- Take ribs out of tinfoil and place directly on grill (meat side up), brush more sauce (I pour then brush it around) on the top of the ribs, turn over immediately and pour and brush again on the bone side (be sure to brush on bone tips). Cook meat side down (which they already should be) for 8-10 minutes (watch them though and make sure they don’t burn)
- Flip one last time (right before you flip brush a little more sauce on the bone side) to the bone side and brush meat side one last time with sauce (not too much… just enough to coat). Close lid and cook for 3 min… just enough time for last set of sauce to heat and caramelize a bit.
- Take off and cut completely through on each bone and serve
Crock Pot Pulled Pork
- 4 – 6 lb Pork Roast (Shoulder or Butt)
- 2 large onions, sliced (optional)
- Bull City BBQ Award Winning Pig Rub Bull City or BBQ Award Winning BBQ Sauce / Grillin’ Sauce (2 bottles)
- Hamburger Buns or Rolls
- “Rub” pork shoulder with Pig Rub. Marinate overnight.
- Place 1st sliced onion in crock pot. (optional). Add Pork Shoulder and cover with 2nd sliced onion (optional). Add 16 oz bottle of Bull City BBQ Sauce.
- Cover and cook on low for approx. 8 hours (depending on crock pot) , turning at least once during cooking.
- Remove the meat, strain all liquid and save the onions. Shred the meat and return it and the onions to crock pot.
- Stir in 16 oz bottle of Bull City Grillin’ Sauce.* Continue to cook another 1-2 hours on low/medium. Serve with hamburger buns or rolls. Enjoy!
*Note: For more heat, substitute 16 oz Bull City BBQ Sauce in step 5.