How to make Smoked Chicken Thighs with Jack Daniels Glaze. Join head Cook Glenn Connaughton as he shows you how to make one of his favorite glazes made with the one and only Jack Daniels! This will be a crowd pleaser for sure!

November 8, 2014
Polutry Recipes
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How to make Fire Roasted Tomatillo, Hatch Green Chile, and Avocado salsa. Join head Cook Glenn Connaughton as he fires up his torch to make some amazingly delicious salsa. Don’t forget to bring the chips!


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The first of our video series on our youtube channel. Join Head Cook Glenn Connaughton as he shows you how to prepare a Hawaiian inspired Kalua pork on a 22″ Weber Smokey Mountain.


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Yakitori inspired chicken and beef skewers with Tare sauce (Mirin, Sake, Garlic, and Soy Sauce). Added Mesquite BBQ pellets to the coals for a nice smokey flavor. www.powertothepig.com

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February 14, 2014
Revolution Barbecue Blogs
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Team Revolution Barbecue was in chilly Northern Arizona in the town of Prescott Valley. This used to be our old stomping grounds and the birthplace of the idea of Revolution Barbecue. Only a portion of the team was able to attend, and Assistant Cook (and Dad) Joseph Connaughton was able to join us at this event. Though we didn’t place that well i this event, a great time was had by all. With all the changes we have made to support the “California Taste Profile”, it was not surprising that we did not do as well as we hoped. We look forward to attending this event in the future.

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This pork shoulder was rubbed with Revolution Barbecue Chicken and Pork Rub as well as a little dark brown sugar. This is after about 5 hours in the smoker. To order you Revolution Barbecue Rub or for recipe ideas, visit our website at http://www.powertothepig.com.

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October 1, 2013
Revolution Barbecue Blogs
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Come on out to Bon View Park in Ontario California on Saturday August 10th to cheer us on to victory as we compete in the 3rd Annual Ontario Best Backyard BBQ contest. The contest is being held at the Bon View Park located at 1010 S. Bon View Avenue, Ontario, CA 91761. The categories will be ribs, hot links, chicken, sauce, and an open category. Samples will be available via the event for $1 each.

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Getting hungry? We are! Check out this Pork Loin Roast on our new Weber Smokey Mountain with our Signature Pork Rub. Have the smoker running with Hickory and Apple wood with oranges in the water bath.

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Revolution Barbecue participated in the 1st Annual Santa Anita Win, Place, & BBQ SHOW down at the Santa Anita Park racetrack on October 27th, 2012. With our new chicken brine recipe and processes, we were able to walk away with a 3rd place win. Special thanks to Vida Connaughton for her turn in box creation and the chicken prep. We would also like to thank Vince Pereda for his assistance at this event which was also his competition debut.

Our 3rd Place Chicken turn in box…

Santa Anita 3rd Place Chicken

Chicken on the smoker at Santa Anita

Chicken on the smoker at Santa Anita

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