Had a great time at the Big E on September 20th-22nd. Met a lot of wonderful people. Here’s a schedule of upcoming events:
October 5th – Litchfield County Harfest Festival in Bantan, CT at the Bantan Borough Hall 890 Banton Road from 10-4.
October 12th & 13th – Garlic Festival at the Bethlehem Fair Grounds from 9am-6pm both days.
On vacation with friends we had a hot wings challenge filmed by Nate Maull. He has a YouTube channel and you can see more of his videos if you would like. I am loading a video of the challenge for you to watch. Nate had the idea of having a bunch of us try out different hot sauces on chicken wings and record our reactions. A couple of the sauces were hot. Enjoy the video! Oh, I’m the sexy one in the tacktop & sunglasses on his head. Here’s a link to the video for you to watch: https://drive.google.com/file/d/18V9d3aj_u9ZFfT393dCAOf5HCzq0gaNu/view?usp=sharing
Saturday, April 27th from 9am-3pm I will be at the St. Michael’s Spring Market located in Naugatuck, CT. Stop by and see me. I’m outside on the Green.
Another great year has begun for Downback BBQ! Wishing everyone a happy and prosperous new year. I want to thank you all for your support for making my BBQ sauce and spice rubs apart of your lives. I’m looking forward to seeing you again soon!
Hi All! It’s been a long time since I posted anything. I hopoe you are having a great summer. I will be selling my BBQ Sauce & Dry Spice Rubs at the Made in CT Expo at the Bethlehem Fair Grounds on Saturday August 11th & Sunday August 12th from 11am-7pm. Pleaee stop by if you’re in the area.
I heart felt thank you to all those who have bought my BBQ sauce and spice rubs! This has been my best year yet. I want to wish everyone a Happy Thanksgiving! I have one more event this year; The Bethlehem Christmas Town Festival is December 1st (5pm-10pm) & December 2nd (10am-4pm). I will be in Memorial Hall. I hope to see you there!
Many Thanks & Best Regards,
I wanted to take the time and than everyone for ordering my dry spice rubs and BBQ sauce online. I greatly appreciate your business! I am in the process of trying to improve my website and your ordering experience. Enjoy the rest of your summer! Many Thanks & Best Regards, Joe Mendello
grilling season will be here in less then 6 weeks. I am booking pig roasts and BBQs in the spring & summer months. If you are interested in having me grill for you be sure to contact me. In the meantime, my spice rubs and BBQ sauce go great with crockpot recipes and other meals. Let me know if you need any. I greatly appreciate your business. Many Thanks & Best Regards, Joe
Bored making the same old bean dip? Tired of eating chips & salsa at the company get together? Wow your family and friends with this awesome appetizer, Pulled Pork Eggrolls! They’re time consuming but well worth the taste and praise you’ll get from the ones you share them with.
Ingredients needed for making pulled pork eggrolls:
1 cooked pork shoulder/butt already pulled
1 large onion diced up into 1/4 inch pieces
1 cup of your favorite cheese ( I use Mexican cheese blend)
1 jar of Downback BBQ’s Sweet & Tangy BBQ Sauce
2 Tablespoons of Downback BBQ’s Smokin’ BBQ Rub or Hogwild Rub
1-2 packages of Eggroll Wraps (An 8 lb. shoulder/rub makes about 36-40 eggrolls)
1 Tablespoon of Olive Oil to cook onions
4 Cups of Canola/Vegetable Oil to fry eggrolls
1 small bowl/cup of water(room temp)
In a medium sized frying pan, over medium heat add 1 tablespoon of oil. Once oil is hot throw in the onions and cook for about 3-5 minutes stirring them regularly. Once onions start to brown up a little add a 1/4 cup of BBQ sauce and stir it in to coat onions. Cook for 1 minute and lower heat to simmer for 5-10 minutes.
In a large bowl add the pulled pork, sautéed onions, cup of chees, 1/2 cup of BBQ sauce and stir ingredients together.
On a cutting board or flat cleaned surface place a eggroll wrap on it. Wet your finger with water and moisten the edges of the eggroll. This will help seal the eggroll. Scoop some of the pulled pork mixture and place in the center of the eggroll wrap. Look at directions on the eggroll package to show you how to roll up eggrolls. I provided some pictures for you to look at.
In a 6 Quart cooking pot add the 4 cups of frying oil. There should be enough oil in the pot to fully submerge the eggrolls. Heat the oil to about 350-375 degrees.
Once the oil is hot enough, carefully add 5 eggrolls into the pot and cook for 4-5 minutes or until golden brown. Be careful of hot oil splashing out of the pot. Repeat until all eggrolls are cooked.
Serve them hot with remaining BBQ sauce to dip them in. I like to cut them in half or into 3 pieces to make sure everyone at the party gets some to taste. Enjoy!!!
Howdy! What would make the BBQ’er in your family happy on Christmas morning? How ’bout a jar of Sweet & Tangy BBQ Sauce and a couple of dry rubs? Thank you for your business!