Recipes
Porky’s Free BBQ Recipes for Ribs, Burgers, Shrimp, Wings, Chicken, Catfish & More
Historic Lynchburg Spicy Pumpkin Cheese Ball
Directions With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar cheese 4 Tablespoons canned pumpkin puree 3 tablespoons minced onion 2 tablespoons of your favorite salsa 2 teaspoons ground cumin 1 teaspoon minced jalapeño pepper 1 teaspoon Historic Lynchburg Jalapeño Pepper Sauce 1/2 teaspoon Pumpkin Spice. After mixing scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in finely crushed nacho-flavored tortilla...
read moreHistoric Lynchburg Grilled Garlic Shrimp Scampi
3 tablespoons chicken broth 2 tablespoons dry white wine 1 1/2 tablespoons olive oil 1/2 teaspoon Historic Lynchburg Seasoned Salt 1/2 teaspoon dried oregano 1/4 teaspoon fresh ground black pepper 3 garlic cloves, minced 1 1/2 lbs jumbo shrimp, peeled, deveined 2 lemons, cut into wedges In a large shallow dish, stir together the broth, wine, seasoned salt, oregano, pepper and garlic. Add the shrimp and turn them to coat them well. Cover with plastic wrap. Marinate in the refrigerator for 1 1/2 to 2 hours. Do not marinate longer than...
read morePorky’s Hickory Smoked Baby Back Ribs
1 each 2 – 2 -1/2 lb. slab Pork Baby Back or better yet St. Louis cut Style Ribs 2 level teaspoons Master Que BBQ Seasoning & Rub 1 Bottle Historic Lynchburg Swineapple Rib Glaze 1 Tbsp. Dark Brown Sugar Peel Membrane from bone side of ribs. Sprinkle on 1 level teaspoon Master Que BBQ Seasoning to each side of ribs (or more to taste). Wrap in plastic or foil and let marinate in refrigerator at least 2 hours or preferably overnight to 24 hours. Pre-heat smoker to approx. 220° – 225°. Add hickory chips to smoker and place ribs...
read moreHistoric Lynchburg Wild Game Recipes
Wild Game Seasoning & Rub mix ratios per 1 lb. of Meat. Venison 1 Tbls. Wild Game Rub 2 Tbls. Olive Oil Beef 1 Tbls. Wild Game Rub 1 Tbls. Olive Oil 1 Tbls. RedWine (Cabernet Sauvignon) 1 tsp. Tomato Paste Turkey 1 Tbls. Wild Game Rub 1 Tbls. Olive Oil 1 Tbls. RedWine (Cabernet Sauvignon) Rub Turkey inside and outside with above. Also...
read moreHistoric Lynchburg Blackened Cajun Burgers
Serves 8 2 ½ lbs. Ground Beef (80-20) 2 ½ Tbls. Historic Lynchburg Cajun Blackening Spice & Seasoning 2 ½ tsp. Historic Lynchburg Jalapeño Hot Sauce In a bowl, combine and mix well the above ingredients. Refrigerate and let flavors blend for 30 minutes or more. Shape in to eight patties and grill, pan-fry or broil until no longer pink. Sprinkle a little extra Blackening Spice on burgers just before removing from cooking or sprinkle on cheese if cooking cheeseburgers. 8 each Large Hamburger Buns 1/2 stick unsalted Butter Brush both...
read moreHistoric Lynchburg Hot N’ Spicy Catfish or Chicken
2 lbs. Catfish or Chicken fillets cut into serving size pieces 1/3 stick melted unsalted butter 8 Tbls. Historic Lynchburg Jalapeño Hot Sauce or Historic Lynchburg Habanero Hot Sauce 1 tsp. Salt 1 tsp. Freshly Ground Black Pepper 1 Cup cornmeal mix Combine Jalapeno or Habanero Hot Sauce and melted butter. Marinate fillets for 2 hours. Mix dry ingredients together in plastic bag. Drop fillets into bag and shake to cover completely with cornmeal mix. Deep fry until golden...
read moreHistoric Lynchburg Barbecue Meatballs
Historic Lynchburg Barbecue Meatballs 2 pounds ground beef (80/20) 1 cup Panko or dried bread crumbs 1-1/2 teaspoon Historic Lynchburg Seasoned Salt (Or if allergic to MSG substitute 1 teaspoon garlic powder and 1/2 teaspoon salt) 2 packages onion soup mix 1 Tablespoon Historic Lynchburg WorcesterFire Steak Sauce 1/2 teaspoon black pepper 2 eggs Sauce: 1 medium onion, finely chopped 1 bottle Historic Lynchburg Swineapple Rib Glaze & Dippin’ Sauce 2 cloves garlic, minced 3 Tablespoons Historic Lynchburg WorcesterFire Steak Sauce 1/4...
read moreBaked Historic Lynchburg Cinnamon Chipotle Chicken Wings
We want to share a recipe for delicious baked chicken wings coated in a sweet Historic Lynchburg Cinnamon Chipotle Seasoning and spicy hoisin sauce. This recipe is a healthier alternative to your standard fried Buffalo wings and are perfect for parties or even just a weekend snack. 16-20 chicken wings 2 Tablespoons honey or Historic Lynchburg Honey Maple Syrup 4 Tablespoons hoisin sauce 3 Tablespoons warm water 3/4 teaspoon salt 1/2 teaspoon black pepper 1 Tablespoon Historic Lynchburg Cinnamon Chipotle Seasoning 2 garlic cloves, finely...
read moreHistoric Lynchburg Coffee Rubbed Rib-eye Steak
INGREDIENTS: 4 each 1″ thick 12 oz. rib-eye steaks Coffee Rub: 1/2 cup Historic Lynchburg Steak & Burger Seasoning 1/4 cup finely ground espresso 1/4 cup chili powder Caramelized Shallot Butter: 1 – 4 oz. stick softened unsalted butter 2 oz. of caramelized shallots (instructions below) 1 tsp. kosher salt 1 tsp. Historic Lynchburg WorcesterFire Sauce 1/2 tsp. black pepper Mix together all the ingredients for the coffee rub. Set aside till needed. Prepare the Caramelized Shallot butter: To caramelize shallots, take...
read moreHistoric Lynchburg Mucho Fresa (Strawberry) Mojito
This recipe is for one of the best tasting strawberry mojitos around. This mojito is bright and not too sweet. It combines fresh strawberries with the classic lime and mint to create a refreshing summer cocktail. To make the simple syrup use equal parts sugar and water heated until the sugar dissolves to form a syrup. For a perfect Mexican inspired dinner, serve this mojito with some Sizzling Steak Fajitas or Shrimp, please see our recipe. Enjoy! 3 to 4 lime wedges, to taste 1 to 2 strawberries, to taste 10 mint leaves 2 Tablespoons simple...
read moreRon’s Goblin’ Good Turkey
Ingredients: 1 whole Turkey 12 – 20 lbs. giblets removed. 1 large lemon, cut into halves 1 large Onion diced 2 Carrots diced 2 Celery stalks diced 1 Granny Smith Apple chopped 1 sprig of fresh Rosemary 1/2 bottle (approx.) of Historic Lynchburg Goblin’ Good Turkey Rub Salt and Cracked Black Pepper to taste Butter or Olive or Vegetable oil, whichever you prefer. Rub butter or oil over the skin of the Turkey inside and outside until it is completely coated. Sprinkle liberally with Historic Lynchburg Goblin’ Good Turkey...
read morePorky’s Bellycheer Hot and Spicy Shrimp
2 lbs. Large or Jumbo Shrimp (Peeled and Deveined) 4 Tbls. Belllycheer Jalapeño Pepper Sauce 1/2 stick melted butter or margarine 1 Tbls. Bellycheer Blazin’ Cajun SeasonZing 1 1/2 tsp. Bellycheer Seafood SeasonZing Juice from 1 Lemon Combine Butter, Bellycheer Jalapeño Pepper Sauce, Blazin’ Cajun SeasonZing, and Seafood SeasonZing. Marinate shrimp for 2 hours, without lemon juice. Drain and reserve liquid. Place shrimp on skewers and grill for apporximately 3 1/2 minutes per side, or until done. Add lemon juice to reserved...
read moreHistoric Lynchburg Cinnamon Chipotle Shrimp Fajitas
Historic Lynchburg Cinnamon Chipotle Shrimp Fajitas 30 medium peeled and de-veined shrimp 1/2 a thinly sliced red pepper 1/2 a thinly sliced green pepper 1/2 a thinly sliced yellow pepper 1/2 a thinly sliced red onion 1/2 can black beans 1/2 small can of chipotle sauce (or 1 diced chipotle pepper in adobo sauce) 1 tsp. Historic Lynchburg Cinnamon Chipotle Seasoning 1 tsp. cumin 1 tsp. chili powder 4 smallish whole wheat tortillas 1/3 cup sour cream for garnish 1/3 cup shredded light cheddar cheese 1. Sautee the shrimp with the...
read moreBlazin’ Cajun Barbecue Shrimp
Serves 4 2 lbs. Shrimp (Peeled & Deveined) 26-30 Count 3 Sticks Unsalted Butter, Melted ¼ Cup Extra Virgin Olive Oil 1 tsp. Bellycheer Jalapeño Hot Sauce 2 tbsp. Bellycheer Worcestershire Fire Sauce 2 tbsp. Bellycheer Blazin’ Cajun SeasonZing Juice of ½ Lemon ¼ cup White Wine 1 Whole head of garlic (10-12 cloves) peeled ¼ tsp. Sugar 1 tsp. Accent (optional) 2 Large Onions (cut into 8 pieces and pulled apart) 1 Large Each- Red, Green, & Yellow Bell Peppers (cut into 8 pieces) 2 tbsp. Black Pepper Combine all ingredients, except...
read moreHistoric Lynchburg Blackened Cajun Fried Chicken Tenders
Serves 4 8 Chicken Tenders 5 tsp. Historic Lynchburg Cajun Blackening Spice & Seasoning 1 Tbls. Historic Lynchburg Jalapeño Hot Sauce 2 cups Self-Rising Flour 1 tsp. Salt 1 tsp. Black Pepper 2 cups Peanut or Canola oil Wash the chicken tenderloins and pat dry. In a bowl combine chicken tenderloins and Jalapeno Hot Sauce, thinly coating each tenderloins. Then sprinkle each side of the fillets with ¼ tsp. Cajun Blackening Seasoning and gently rub in. Combine flour, salt, black pepper, and 1 tsp. Cajun Blackening Seasoning in a brown paper...
read moreBlazin’ Cajun Fried Catfish
Serves 4 8 catfish fillets 5 tsp. Bellycheer Blazin’ Cajun SeasonZing 1 Tbls. Bellycheer Jalapeño Hot Sauce 1 ½ cups Self-Rising Cornmeal ½ cup Self-Rising Flour 1 tsp. Salt 1 tsp. Black Pepper 2 cups Peanut or Canola oil Wash the catfish fillets and pat dry. In a bowl combine catfish and Jalapeno Pepper Sauce, thinly coating each fillet. Then sprinkle each side of the fillets with ¼ tsp. Blazin’ Cajun Seasoning and gently rub in. Combine cornmeal, flour, salt, black pepper, and 1tsp. Blazin’ Cajun Seasoning in a brown paper...
read moreBuffalo Hot Wings
2 lbs. Chicken Wings 8 Tbls. Tennessee Red Lightnin’ 1/3 Stick Melted Butter or Margarine 1 tsp. Salt Bellycheer BBQ SeasonZing & Rub Cut wings at joint and discard tips. Wash thoroughly and pat dry. Sprinkle with Bellycheer BBQ SeasonZing & Rub and gently rub in. Marinate in refrigerator for at least 30 minutes to over night. Either deep fry at 400 degrees for 10-12 minutes, until crisp, OR bake at 425 degrees in an oven for 30 minutes, turn, and bake additional 30 minutes. Mix salt, butter, and Tennessee Red Lightnin’....
read moreBellycheer Burger
4 lbs. Ground Beef 1 medium onion, finely chopped 1 tsp. Freshly Ground Black Pepper 1 tsp. Salt 2 Tbsp. Bellycheer Jalapeño Hot Sauce 1 Tbls. Bellycheer Worcestershire Fire Sauce ½ tsp. Garlic Powder Bellycheer Steak & Burger SeaonZing Mix all ingredients well. Shape into patties and cook on grill, broil or pan fry. Just before removing patties, sprinkle gererously with Bellycheer Steak & Burger SeasonZing.
read moreTennessee Bloody Bull
1 46 oz. Can V-8 Juice 1 46 oz. Can Tomato Juice 2 tsp. Horseradish 1 tsp. Garlic Powder 1 tsp. Freshly Ground Black Pepper 1 tsp. Bellycheer Seafood SeasonZing 1 tsp. Celery Salt Juice of 1 Lemon 1 ½ Tbsp. Historic Lynchburg WorcesterFire Sauce 1 10 oz. Can Beef Broth ½ tsp. Salt 2 tsp. Dijon Mustard 1 Tbls. Bellycheer Jalapeño Hot Sauce (Or use extra for HOTTER!) Add 12 oz. Vodka or to taste. Pour over ice and stir well. Garnish with either a celery stick or green onion (or both) and slice of...
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