BBQ Pinwheels

Oh, I’ve made my share of pulled pork sandwiches. And I love them. Sometimes you want something a little different, but still with that great BBQ flavor. BBQ pinwheels are an excellent alternative to sandwiches. They’re easy to make, easy to eat, and very tasty. They also make for the perfect party appetizer.
BBQ PinwheelsYou can use anything from pulled or shredded pork, chopped brisket, smoked chicken, or even rotisserie chicken.  For a spicier kick, substitute pepper jack or habanero jack cheese for the cheddar and use a spicy BBQ sauce.

Also try my BBQ hot dog appetizers and my bacon cheddar pinwheels.

BBQ Pinwheels

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 -14 pinwheels
Author Mike

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 tube refrigerated pizza dough
  • 1/2 cup your favorite BBQ sauce plus more for serving
  • 1 1/2 cups shredded meat pulled pork, pulled chicken, rotisserie chicken, chopped brisket
  • 1/2 small red onion chopped
  • 1 cup extra sharp cheddar shredded (Swiss, provolone or pepper jack also go well)
  • 1/4 cup fresh parsley chopped

Instructions

  • Preheat oven to 425 F.
  • Sprinkle the flour onto a flat surface.
  • Open the pizza dough and spread it over the flour. Using a rolling pin, roll the dough out into a rectangle.
  • Brush the BBQ sauce all over the dough.
  • Sprinkle the dough with the meat, onion, cheese and parsley.
  • Starting with the longest edge, roll the dough up into a long cylinder.
  • Cut the cylinder into 1" wide sections and transfer, laying down flat, to a baking sheet.
  • Bake 15 minutes or until hot and the dough is crispy and done.
  • Serve with additional BBQ sauce, warmed, for dipping if desired.

Brisket with Cajun Brown Gravy

This slow-cooked brisket with Cajun brown gravy came out absolutely fantastic.Sure, it’s tender and juicy, but it’s the flavor… perfectly meaty with the sweetness from the onions and peppers and a kick from jalapeno. And there’s plenty of Cajun-flavored gravy for sopping, so bring some bread to the party. This is comfort food at its best.

Brisket with Cajun Brown GravyI really, really liked this brisket over Texas toast, topped with crispy onion rings. The crunch of the rings contrasted well with the tender beef, while the bread got all gravied up and, man, it was good. You could also use French fried onions or nice and crispy French fries.

Brisket with Cajun Brown Gravy

Course Main
Cuisine Cajun
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 10 -12

Ingredients

  • 6 pound beef brisket trimmed, cut into 2-3 pieces
  • 1/4 cup + 3 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 1/2 quarts beef broth
  • 2 large white onions chopped
  • 5 garlic cloves minced
  • 1 green bell pepper chopped
  • 2 jalapenos seeded, chopped
  • 1 tablespoon Cajun seasoning
  • 2 bay leaves
  • Rice white bread, onion rings.. whatever you like for serving and sopping

Instructions

  • Brown the brisket on all sides in a Dutch oven. Remove.
  • Heat 3/4 cup oil in Dutch over medium heat.
  • Gradually whisk in the flour. Keep whisking until smooth, adding more oil if needed.
  • Cook roux 15-20 minutes or until dark brown, stirring constantly with wooden spoon. Do not burn.
  • Meanwhile, warm the beef broth.
  • Slowly (WARNING: Be very careful! The roux will be very hot and the broth will boil when added. Keep your hands and face away from over the pot) pour the broth into the roux while whisking vigorously to break up any clumps.
  • Bring to boil, reduce to medium low and simmer 20 minutes, skimming away any foam or fat.
  • Scrape bottom to loosen any settled roux.
  • Pour into slow cooker. Set heat on low.
  • Heat 3 additional tablespoons of oil in the Dutch oven over medium-high.
  • Add the onion. Saute 15 minutes.
  • Deglaze with 1-2 tablespoons of water if bottom of pot becomes too brown.
  • Add garlic, bell pepper, jalapenos, and Cajun seasoning. Saute 3 minutes. Pour into slow cooker with broth mix.
  • Add bay leaves, cover and simmer on low for 4-5 hours or until meat starts to fall apart
  • Remove meat to a cutting board and chop as desired. Return to cooker and keep warm until ready to serve.

Baumbach’s Pit Bar-B-Que & Grill, New Paris, Ohio

Sadly, Baumbach’s Pit Bar-B-Que is now closed. For great BBQ in the Richmond, Indiana, area visit Firehouse BBQ and Blues.

Baumbach’s Pit Bar-B-Que & Grill in New Paris, Ohio, has been on my to-eat list for a while now, but it seems that any time we are near Richmond, Indiana, it isn’t anywhere near mealtime. Baumbach’s is located just outside of Richmond and only a few miles off I-70.

Upon arriving you notice a big stack of wood and a big smoker. I was trying to not get my hopes up, but it was hard not too.

Baumbach's Pit Bar-B-Que & Grill, New Paris, OhioWhen we entered we were met by a very pleasant, enthusiastic young lady that sat us at our table. She explained the menu and took our drink order. I always enjoy when the wait staff are energetic about the food they serve. It means it is good.

Baumbach's Pit Bar-B-Que & Grill, New Paris, OhioI ordered the sliced brisket, slaw, and green beans. First, I have to say that the brisket was outstanding. Easily the best I’ve ever had. Trimmed perfectly, smoked perfectly, and spiced perfectly. It was unbelievable. Even Anita enjoyed a few bites, which says a lot because she’s not a big beef eater. The sides were also very good. I really loved the slaw.

Anita started out with a big bowl of potato soup that had… yes…. rib bits in it! Oh man was it good! For her main, Anita had the Q-Cobb salad which is topped with rib bits (rib bits are a great thing!) and smoked chicken breast. I sampled the chicken and pronounced it “danged good”.

Baumbach’s has a nice atmosphere, a big, well-stocked bar, and friendly service. I was glad to see them doing a decent amount of business while we were there. We need more places like Baumbach’s!

Baumbach's Pit Bar-B-Que & Grill, New Paris, OhioOn the Life’s A Tomato ‘Mater Rater, I give Baumbach’s 5 tomatoes across the board!

'Mater Rater