Category Archives: Double Barrel Recipes

Double Barrel Grilled Cheese Sandwich

 

Grilled Onion mixture Ingredients (makes 1 cup):

1 med-large yellow onion (abt. 10 oz) – diced
1/4 tsp olive oil
1/2 tsp fresh thyme
3 tbsp red wine vinegar
1 1/2 tbsp Cucamonga Cattle Company Double Barrel rub
2 tbsp water
1 tbsp brown sugar
1/4 dried cranberries

 

– heat olive oil in large saute pan over medium heat
– add onion and thyme, cook until begin to soften (10 min)
– add red wine vinegar and Double Barrel rub, cook for another 10 min
– add water, brown sugar and dried cranberries, cook for 20 min or until brown
– remove from heat and cool

 

Grilled Cheese sandwich Ingredients:

16 slices of bread (8 sandwiches)
1 cup onion mixture (above)
1 1/3 cup shredded cheddar cheese
2/3 cup shredded Swiss and/or Gruyere cheese
butter or margarine

 

– lightly butter slices of bread
– for each sandwich, spread 2 tbsp onion mixture and add 1/4 cup cheese
– grill until GBD (golden, brown and delicious)

 

note: grilled onion mixture makes an excellent stuffing for chicken breast or pork loin

 

Thank You, Scott Shimano, Green Card Q for the recipe

Double Barrel Pulled Pork Jalapeño Poppers

When you buy your jalapeno peppers, find medium to large sized ones that feel firm and have no signs of wrinkling.

Be sure to let your cream cheese soften at room temperature. this makes it easier to mix with the other ingredients.

Depending on the size of your peppers and how much you stuff them, you will probably have some leftover filling. If you do, put in small Foil packet and smoke it with the peppers, it makes a great spread for crackers! 

Ingredients

  • 12 large jalapeño peppers whole
  • 2 cups (2 packages) cream cheese softened
  • 1 cup extra-sharp cheddar cheese shredded
  • 1 cup leftover pulled pork
  • 3 Tbsp. Cucamonga Cattle Company Double Barrel Sweet & Savory BBQ Rub
  • ½ cup diced jalapeño pepper
  • 12 slices of good bacon

Instructions

  1. Preheat a charcoal or gas grill to high. Then reduce to a medium heat @ 350 °
  2. Prepare the peppers: Wash and drain the peppers well. Leaving the stem on each jalapeño; cut the upper half off lengthwise. Using a small spoon, scrape out seeds and white parts.
  3. In a small bowl, mix cream cheese and cheddar cheese, pulled pork, Double Barrel Rub and diced jalapeño until well blended.
  4. Stuff the jalapeño by spooning the cream cheese mixture into the halves. 

Less is more with these, fill about even with the top edge of the peppers.

  1. wrap each pepper with a slice of bacon. Use a wet toothpick to secure the bacon, if needed.
  2. Arrange bacon-wrapped poppers directly on the grate, over medium heat, turning occasionally until the bacon is crispy and the pepper is cooked through, about 15 to 20 minutes.

Don’t worry, some of the cheese may ooze out while cooking, that’s okay, it’s BBQ!

Caution: The filling is hot! Cool at least 5 minutes before serving.

Beer Can Chicken

  • 1 large whole chicken (4 to 5 pounds)
  • 1 tablespoon olive oil
  • 5 tablespoons Cucamonga Cattle Co. Original Trail Boss , Prairie Dust or Double Barrel BBQ Rub
  • 1 can your favorite beer (12 ounces)

Remove and discard the fat just inside the body cavities of the chicken. Remove the neck and giblets. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the Cucamonga Cattle Co. rub inside the body and neck cavities, Rub chicken with oil and Sprinkle another 3 tablespoon rub all over the skin of the bird. If you wish, rub 1 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium.

If you want to add a smoke flavor, add 1 to 2 cups of  wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

Pop the tab on the beer can. Pour out the top inch of beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side after 1 hour.

Using tongs; lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. Let stand for 5 minutes, remove and discard can
(Be careful not to spill hot beer on yourself.) and carve bird.

To set up you charcoal grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 briquettes to each side after an hour of cooking.