Category Archives: Pork Barrel

District Spice Deviled Eggs

Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Montreal, Pork Barrel, Ranch, SouthWest, Sriracha, Taco/Taco Heat

2 tsp recommended District Spice blend (1 tsp if using Sriracha, then increase to taste)
1 Dozen eggs, boiled and peeled
1/2 cup plain Greek yogurt (full fat recommended)
1 tsp mustard
1/2 tsp black pepper
Dash of salt (optional)

  1. Slice all eggs in half lengthwise, place all yolks in a bowl.
  2. Add District Spice blend, Greek yogurt, mustard, and black pepper. Mix until well-blended.  Add more Greek yogurt, if desired, for creamier consistency.
  3. Fill egg whites with mixture.  You will probably have some left over, which is delicious on its own.

Optional: Sprinkle a bit of salt over the top of the eggs.
Optional: Add a pinch of spice over the top of eggs, for a bit of extra color and flavor.

DS Deviled Eggs

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District Spice French Fries

Recommended blends: BBQ, Chili Dust, Currying Favor, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha

District Spice blend (see above for recommendations)
Russet potatoes, julienne (Mandolin slicer recommended)
Peanut oil for frying
Salt

Soak julienne potatoes in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.

Heat oil in fryer or deep skillet.

Add julienne potato to oil, in batches, and fry until brown and crisp.  Remove fries using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.

While fries are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste.  Serve hot.

District Spice Chicken Thighs

Recommended Blends: BBQ, Chili Dust, Currying Favor, Jamaican Jerk, Memphis BBQ, Montreal, Nice & Naughty, Plov, Pork Barrel, Ranch, SouthWest, Tuscan/Tuscan Heat, Za’atar

District Spice blend (see above for recommended blends)
Bone-in skin on chicken thighs
Coarse ground salt (optional)

Pre-heat oven to 350 degrees on bake.

Place chicken thighs on baking rack, in baking pan.

Sprinkle District Spice blend over tops of thighs until coated. Give a very light sprinkle of coarsely ground salt over the tops of thighs (optional).

Bake for 45 minutes using top oven rack, or until cooked through. Cool for 10 minutes and serve.

Chicken Thighs Jerk
(Chicken thighs with Jamaican Jerk, just before baking)

District Spice Potato Chips

Recommended blends: BBQ, Chili Dust, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha

District Spice blend (see above for recommendations)
Russet potatoes, thinly sliced (Mandolin slicer recommended)
Peanut oil for frying
Salt

Soak potato slices in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.

Heat oil in fryer or deep skillet.

Add potato slices to oil, in batches, and fry until brown and crisp.  Remove chips using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.

While chips are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste.  Serve hot.

Potato Chips MBBQ
(Potato chips made with Memphis BBQ)

 

Pork Barrel BBQ Sauce

Makes about 2 cups

3 tbsp District Spice Pork Barrel blend
1/4 cup molasses
1 cup water
1/2 tsp salt
1 tomato, seeded
1 apple, skinned and cored
1/2 cup apple cider vinegar
1/2 oz lemon juice
1/2 cup honey

Place the apple and tomato into a blender and puree.  Add the remaining ingredients into the blender, and puree.

Pour mixture into a crockpot, and cook on low for 9 hours, then warm for 4 hours.  Use immediately as a sauce or marinade, or store in refrigerator.