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!
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.
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.
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.
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.