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Gold Dust, Gin & Cardamon Brine for Poultry

November 27, 2019 by Eudell Watts IV

Old Arthur’s Gin Brined Poultry

A delicious twist for your next grilled or smoked bird!

Filed Under: Recipes

Old Arthur’s Easy Oven Brisket

December 18, 2017 by Eudell Watts IV

Filed Under: Recipes

Bootleg Dry Rub

August 18, 2017 by Eudell Watts IV

Bootleg Dry Rub – Bourbon, Brown Sugar , and coffee

Filed Under: Recipes Tagged With: Barbecue, BBQ

Righteous Poultry Rub

August 18, 2017 by Eudell Watts IV

Savory Applewood smoke and traditional BBQ spiced, melded with classic poultry herbs

Filed Under: Recipes

Stockyard Steak Dry Rub

August 18, 2017 by Eudell Watts IV

Filed Under: Recipes

Crossroads Dry Rub

August 18, 2017 by Eudell Watts IV

Filed Under: Recipes

Gold Dust Dry Rub

August 18, 2017 by Eudell Watts IV

Filed Under: Recipes

Bootleg Meatballs

August 12, 2017 by Eudell Watts IV

Old Arthur’s Bootleg Meatballs

1 Lb Ground Beef

1 LB Ground Pork

3 Tablespoons Old Arthur’s Bootleg Dry Rub

2 Tablespoons Chopped Parsley

2 Tablespoons Minced Scallion

Bring BBQ grill to 235 degrees.   Combine all ingredients thoroughly in a large mix mixing bowl. Portion into golf ball sized rounds and then place on grill/smoker , taking care not to place directly over coals or flame.  allow approximately 40 minutes to cook through and brown.

Either brush with Old Arthur’s BBQ Sauce to finish just before removing from grill, or serve with Old Arthur’s BBQ Sauce on the side for dipping!

Enjoy!

Filed Under: BBQ Instruction, Recipes

Roasted Potato Bacon Cake

August 11, 2017 by Eudell Watts IV

Filed Under: BBQ Instruction, Recipes Tagged With: Barbecue, BBQ, Side Dish

Beer Brined Chicken

May 28, 2017 by Eudell Watts IV

 

Beer Brined Chicken

  • 2 cups water
  • 1⁄4 cup kosher salt (coarse)
  • 1⁄4 cup brown sugar, packed
  • 1 tablespoon Old Arthur’s Gold Dust Dry Rub
  • 24 oz beer, chilled (or nonalcoholic beer)
  • 1 whole chicken (3 to 3 1/2 lb)
  • 2 tablespoons vegetable oil (or softened butter)
  • 2 tablespoons Old Arthur’s Crossroads Dry Rub

Line 2-quart bowl or saucepan with 2-gallon resealable food-storage plastic bag. Add water, kosher salt, brown sugar, and Old Arthur’s Gold Dust Dry Rub; stir until salt and sugar are dissolved. Stir in beer. Add chicken. Tightly seal bag; refrigerate at least 8 hours.

Remove chicken from brine; rinse thoroughly under cool running water and pat dry with paper towels. Discard brine. Place chicken, breast side up, in pan. Refrigerate uncovered 1 hour to dry chicken skin.

Brush oil over chicken. Sprinkle with Old Arthur’s Crossroads Dry Rub; rub into chicken skin.  Place in smoker or onto grill with indirect heat, smoking for approximately 3 hrs at 225-250 degrees.

Filed Under: Recipes

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