Rowdydow BBQ

February 11, 2008 11:49:46 AM PST
Do you have a favorite family recipe that earns raves every time you serve it? Have you ever been told, "This is so good, you should sell it"? Angela Keveney found herself in that position. She has been using her family's recipe for Southern-style barbecued pork sandwiches for 20 years. Now she's selling them to Chicago area bars, restaurants and sports venues like Soldier Field. Her company is called Rowdydow BBQ. While Angela won't share the complete recipe, she says her Virginia style BBQ is smoked, not pressure cooked. The sauce is vinegar based, not tomato, with lots of bold flavors The finished BBQ is chopped, not pulled so the special consistency holds just the right amount of sauce to pork, already mixed together It's topped off with creamy coleslaw. Corn casserole makes a great side dish.

Angela's BBQ sandwich recipe is a secret! But she says there are some main ingredients to get you started on making your own version at home:

Sauce: apple cider vinegar, brown sugar, hot sauce, and worcestershire sauce


Quality pork butts?shoulder

Seasoning - calls for black pepper, All Salt and garlic powder.

Rub the night before

Grill using hickory and apple wood-flavored chips

Chop to your liking

Corn Casserole Recipe

Can of regular corn, drained

Can of cream style corn

one-half packet of Jiffy Corn Meal Mix

one-half stick butter, softened

2 Eggs

1 Cup milk

one-half cup sugar

1 Tbl. salt

Pre-heat oven to 350 degrees.

Drain regular corn and add with the cream style corn into a large mixing bowl. Next add the half stick of softened butter along with the Jiffy Corn Meal Mix and two eggs. Mix on medium speed with an electric mixer while slowly adding the remaining ingredients for 2 minutes or until well mixed. Use a 9x13 pan; grease with butter. Place in oven and bake for 35 to 40 minutes or until the top is a light golden brown.

Coleslaw Recipe

1/2 Cup Carrots - Grated

8 Cups Cabbage - Shredded

1/2 Cup Sugar

1/4 Cup Milk (whole or 2%)

1/4 Cup Buttermilk

1/2 Cup Mayonnaise

1.5 Tbls. Vinegar

2 Tbls. Lemon Juice

Pinch - Salt & Pepper

Makes about 8 cups

Prepare carrots and cabbage, place into large bowl. In a separate bowl, mix all ingredients with a hand or electric beater. Add carrots and cabbage and mix again until well blended. Makes about 8 cups.

For more information, call 312.618.2837