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PORKOSAURUS JULY 2019 NEWSLETTER

JULY 2019 NEWS
From all of us at Porkosaurus, we wish you all a happy and safe Fourth of July!
 
FROM THE PITMASTER
You’re having a BBQ??? Heck yeah, I’ll come over.
So recently I’ve been working out of South Florida and promoting Porkosaurus anytime I get a chance.  I rarely pass up the opportunity to spend some time with friends around a fire cooking some food.  I’ve been invited to several BBQs only to find out that it’s really grilling food on a grill. I’ve always noticed there is a large percentage of the population that considers cooking on flames, however they are created, as to having a BBQ. Now in the heart of the South and other popular BBQ states there is a clear distinction between grilling and BBQing that is often taken very seriously. At the end of the day, it really doesn’t matter the outcome is the same. When people get together to cook and share food around a grill or a smoker, the outcome is none other than good times.

Without getting into the technicalities about actual smoking, and the different types of smoking that would probably fall into the category of BBQ, we will keep this as simple as possible.

Basically, Grilling is associated with cooking any type of food on an open flame (let’s not bring up grilling irons for now). Such food types as steaks, hamburgers, chicken, fish or even vegetables -- and any food that doesn’t require a long, extended period to cook. These foods are basically seeking a hot grill for searing for a rather short time period.   In several backyards, grilling will take place on a gas grill or charcoal grill, such as a Weber kettle, that allows direct heat to the food.
Now BBQ is a totally different experience. Typically, in the heart of the south, if you are invited to a BBQ, it’s going to involve some long and slow cooked meat on a relatively low fire either direct or indirect heat. Large cuts and or small of meat such as pork ribs, beef brisket , pork shoulders,  are probably the most popular for BBQing .  We should not forget about all the possibilities with poultry. Poultry is one of those classes of meat that is conducive to both Grilling and BBQing (smoking). It’s safe to say that BBQ is normally referred to as smoking meat on a low temperature for a long time.

I hope this helps bring awareness to the different types of cooking that we all enjoy with friends and family. Remember, one of Porkosaurus’s goals is to create a BBQ addition one backyard at a time. Whether it’s grilling or BBQing (smoking) get out there and become the neighborhood hero.

Please feel free to post your questions via our Facebook Page or via the Contact page on our Website.

Pitmaster 
Joffre “Guido” Disabatino
VP of Product Development
Porkosaurus LLC

JULY RECIPE
Porkosaurus BBQ Drumsticks + Wings & Chicken Baste
PRINT RECIPE
FEATURED PRODUCT
The Porkosaurus Two Pack

The Porkosaurus Two Pack comes from a longstanding World Champion Memphis BBQ Team who have crafted products that allow everyone to be their own champion of the backyard. 


BARBEQUE RUB
Use it before and after you cook on Ribs, Butts, Poultry, Sausage, and Grilled Vegetables, YES, we even put it on Eggs. Don’t forget to also sprinkle some on after you cook! THIS TRULY IS A JACK OF ALL RUBS, AND HAS CARRIED PORKOSAURUS TO MANY AWARDS, INCLUDING FIRST PLACE IN THE MEMPHIS IN MAY WORLD CHAMPIONSHIP BBQ CONTEST! 


STEAK SEASONING
A mouth-watering combination of spices and heat to give your steak a little kick. Use it before you cook, on steaks, burgers, meatballs, and veggies. Don’t forget to also sprinkle some while you cook!

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PORKOSAURUS PRODUCTS ARE AVAILABLE  FROM THESE FINE RETAILERS
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Copyright © 2019  Porkosaurus BBQ LLC, All rights reserved.

Our mailing address is:
PORKOSAURUS BBQ LLC
3444 Democrat Road Memphis TN  38118

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