Minimize Your Time at the Grill with These Quick-Cook Meats
May is National Barbecue Month, so take advantage of this occasion and the warmer weather. But just because you’re playing host at a barbecue party doesn’t mean you need to spend all day over the hot coals. Allow yourself more time with your guests by serving foods that require only 15 minutes on the heat.
BBQ Pork Roast. This Carolina-style pit-barbecued pork roast is slow-cooked over smoldering charcoal briquettes for 10 to 12 hours, with a light vinegar marinade finish. Once thawed, heat on the grill for 15 minutes, or until completely warmed through. Slice and serve with your favorite barbecue sauce.
Hickory-Smoked Barbecued Beef Brisket. Edwards carefully seasons Certified Angus beef and barbecues it for more than 6 hours on hickory logs to give this brisket authentic smoked flavor. Thaw meat thoroughly, then heat on the grill for up to 15 minutes. Slice and serve next to your favorite side dishes.
Southern Pork BBQ. Each region in the United States boasts that their barbecue is the best. The Edwards Southern Pork BBQ represents the Virginia-style: A combination of minced pork, country ham and seven secret spices, this version is light and tangy and can be heated up in a skillet or aluminum serving tin on the grill for 10 to 15 minutes, once thawed. Serve warm on a bun with traditional coleslaw on top.
BBQ Sauce Duo. Edwards BBQ Sauces have been a mainstay on the Edwards family table for generations. The Classic Red Sauce – a blend of tomato puree with molasses, onion, apple cider and vinegar – has been described as “snappy,” but not spicy. The Soppin’ Sauce, created by the Curemaster after a trip to South Carolina, is mustard-based for barbecue enthusiasts who enjoy a non-traditional sauce.