The fourth weekend in October finds many of the best teams in BBQ in Lynchburg, TN for the Jack Daniel’s World Championship Invitational Barbecue. This year was the 30th Anniversary of this event! BBQr’s Delight has had a presence at this event every year since 1999! Since we make the Jack Daniel’s Smoking Pellets from the used mellowing charcoal, it makes sense to be there.
Even though the weather wasn’t the best, we handed out samples of 11 different flavors of smoking pellets, along with bites of beef tenderloin seasoned with Jack Daniel’s Steak Seasoning from our friends at Western Premium BBQ Products. Beef was smoked on a small Gateway Drum Smoker, then finished on the Davy Crockett model Green Mountain Grill. Jack Daniel’s pellets were used, of course!
We also gave samples of Pecan Smoked Salsa, homemade and home canned! I promised the recipe here, since somewhere in the van the recipe cards are missing! You can cut this recipe in half for a half pan. Smoke it with BBQr’s Delight Pecan Pellets.
Pecan Smoked Salsa
10 pounds ripe Roma tomatoes
2 sweet onions
2-4 cloves of garlic
1 bunch of cilantro
salt to taste.
Bring a pot of water to a boil and have a bowl of ice water to cool tomatoes quickly. Drop tomatoes in boiling water briefly, then immerse in ice water. This will loosen the skins and let them slip right off. Dice the tomatoes and put in full size pan. I use a stainless steel one with a pan liner for easy clean up. Peel all the tomatoes. You can skip this step, but it’s nicer when the papery skin isn’t in there.
Dice the onions, peel and smash the garlic and add to the pot. If you don’t want much heat, cut the white membrane out of the jalapenos before you dice them up. Add everything to the pan and mix up.
Chop the Cilantro. I remove most of the stems and just use the leaves.
Load your pellet-fired grill with Pecan pellets. Set the temperature for 275, put the pan in the cooker. Cook, stirring occasionally for 4 hours.
Water bath can as instructions require. This recipe will make 3 quart jars.