Saturday, November 12, 2011

Pecan Pie

Simple recipe for pecan pie!

1.     Preheat oven to 350°F.

2.     Blend together butter and brown sugar in medium bowl. Add eggs, vanilla, cinnamon, Karo Corn Syrup, and bourbon.

3.     Place both cups ground pecans in pie mixture and blend together the pour into the pie crust. Pecans will rise to the top of pie when cooked.

4.     Bake at 350°F for 55 to 60 minutes or until center appears barely set. Set at room temperature to cool then serve with Ice cream or whip cream on top.

  • 6 tablespoons butter, softened
  • 1/2 cup dark brown sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 3/4 cup Karo light Corn Syrup
  • 1 tablespoon bourbon
  • 2 cups ground pecans
  • 1 deep-dish pie crust (brush butter crust)
Prep Time: 10 minutes
Cook Time: 55 to 60 minutes
Yield: 8 servings

Wednesday, November 9, 2011

Dry or Wet?

Do you prefer a dry rub or wet rub on your ribs/meats when you bbq?

Please don't forget to go to our official page and like us. We will be posting to this page going forward and appreciate everyone’s support. Thanks for letting us be a part of your friends on Facebook.

Monday, October 31, 2011

Bessie Burger

Congrats to our friends at the Bessie Burger located at  341 Northeast Blvd Clinton, NC 28328
910-299-0950 for a great grand opening. If you are in the area stop by and see Frank and the staff for good times and great food! Try the cherry hot wings they are the bomb!


Bessie BurgerFacebook

Monday, October 3, 2011

Burnie's Blog Coupon

Burnie's Blog Coupon is good for one FREE sandwich with purchase of meal/basket at regular price. Just print this coupon and bring it in with you on your next visit to Burnie's BBQ located in downtown Porterdale. 678-712-6000 for call ahead orders

Tuesday, September 27, 2011

Web Store Open Now

OK everyone we now have our on line store up and running so you can order from the website. Please check it out in the store tab and let us hear from you soon. If your a business needing pricing please continue to call at 678-459-8832 for wholesale prices. Thanks for all the support and let's get grilling with Burnie's Sauces and Marinades there's nothing regular about our sauce!

Thursday, September 22, 2011

BC Crowell Scholarship Bass Fishing Tournament

Burnie's Bass Fishing team will be fishing the BC Crowell Scholarship Fund Bass Tournament this weekend Saturday Sept 24th 2011 at Jackson Lake. The tournament helps raise funds for scholarships given to kids that otherwise would not have the opportunity to attend school. The tournament is sponsored by SRG here in Covington. For more details contact them at 770-786-8182 ask for Elizabeth in HR or you can click here. You can still pledge money for the tournament as well. This is how we change America by giving young people the opportunities of learning.

Monday, September 19, 2011

Burnie's Bass Fishing 24th place finish

Congrats to Michael on making the 2011 Wal-Mart BFL at lake Wheeler located in Alabama next month and check out the pictures on our facebook page from this weekends action on West point lake in Lagrange GA. Good luck next month Mike and great showing this past weekend with your 24th finish

Thursday, September 15, 2011

Saturday is GAME DAY

Come out and enjoy the best bbq around and watch some football with us on the BIG screen. If your wanting to stay home call ahead your order and pick it up to go. Call 678-712-6000 to order your hot wings, ribs or chopped pork for your tailgate party and don't forget to pick up your extra bottle of sauce to take home, try one of our 10 flavors today. GO HOME TEAM!

Wednesday, September 14, 2011

Catering Anyone?

Let Burnie's BBQ cater your next party/ outing for you. Call today for your free quote and let us do the work for you. That gives you more time to enjoy your friends and family. Don't wait book today! And remember there's nothing regular about our sauce! 678-459-8832

Tuesday, September 6, 2011

Slow cooked beef beer brisket

Recipe Prep Time:
Cook Time: 25 Min after meat is ready
Brisket Ready In: 10 ½  Hrs
Serving 15-20 depending on portions
1 large onion, chopped
4 cloves garlic, minced
1 cup ketchup 24oz
1 can of beer (Sam Adams used for recipe)
1/2 cup Apple cider vinegar (White House used)
1 tablespoon Worcestershire sauce
4 drops Dale’s steak seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup brown sugar
2 teaspoons cornstarch
2 tablespoons water
16 Large hamburger buns
4 pounds of beef brisket
Here's how to choose the "best" brisket for barbequing:
1. A brisket is generally divided into two parts, the flat and the point. For barbecue brisket you will want it undivided. You will also want it untrimmed, also called a "Packer's Cut". This cut will have a strip of fat running through the middle and a layer of fat on the top. The layer on top is called the fat cap. The fat cap is very important, as it will keep the brisket moist while it is smoking. The fat cap should be about 1/3 - 1/4 inch thick.
2. Whatever you buy, try to get a brisket with good marbling, white fat and a deep color in the meat. There should be good fat throughout the meat and not just in one place. Though the fat cap will add moisture to the meat during smoking, the fat spread throughout the meat will be much more effective. If the fat cap is more than 1/3 inch thick you might want to trim it down. It's best to have a single even layer. When smoking you will want the brisket to cook fat side up so that the melting fat will run over the brisket and keep it moist.
3. Before the brisket hits the smoker it needs to be rinsed in lukewarm water, patted dry with paper towels and be at room temperature. If you are going to marinade it should be done for at least 12 hours before you smoke. If you are going to apply a rub it should be done about 30 minutes to an hour before you smoke.
Directions for recipe
1.Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
2.Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
3.Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
4.Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
5.Stir the shredded or sliced beef brisket with sauce together in the slow cooker. Use tongs to serve the beef on oversized hamburger buns.
6. Serve with your favorite Burnie's Sauce, choose one of the 10 we have in our line up!

Friday, September 2, 2011


1/2 lb boneless, chicken breast in 1-inch cubes remove skin if needed
1/2 pint cherry tomatoes
2 medium red onions, quartered
1 bell pepper, cut in 1 inch squares
1/4 lb. peeled white boiling onions
1/4 cup Burnie’s Orange Citrus sauce (marinade)
Add any of Burnie’s Line up for additional sauces and basting
wooden or  metal skewers is your complete option
Skewer Notes:
If using wooden skewers, soak them in water 30 minutes in advance.
If using metal skewers, brush with oil or spray with non-stick spray.
Wash clean and peel  vegetables into 1-inch chunks
Place the chicken, vegetables and Orange citrus sauce in the gallon zip bag to marinate. Make sure to get all the air out of the bag you can. Then place the bag into the refrigerator for 60 minutes. Flip bag serveral times.  When you are done with the marinade discard it.
Preheat grill for 10/15 minutes on medium-high heat.
Grill NOTE:
Before it heats up, brush grill grates well with vegetable oil (or use a paper towel dipped in oil).
Thread chicken and vegetables alternately onto skewers.
Grill kabobs, for 5-8 minutes, brushing often with your favorite Burnie’s sauce.
Serve over  steamed rice or buttered noodles.
Enjoy with friends and family this holiday weekend!
Happy Labor Day from Burnie’s Sauces and Marinades, There’s nothing regular about our sauce!

Thursday, September 1, 2011

College Football Season 2011

Are you ready for some football? Then don't forget to pick up some Burnie's sauces for your tailgate outing or that party this weekend. if your going to the game or just staying home with family and friends nothing goes better with your meats or salads than Burnie's sauces and marinades the perfect score for your team at the game or house is Burnie's. GO GO GO for the home team!!!!

Wednesday, August 31, 2011

Labor Day Weekend

Burnie's would like to thank all our verterans for there service to our great country. As free Americans we should all reflect and be thankful for those that have provided and sacraficed so we can live in peace and freedom. I will be going to the Atlanta Motor Speedway this weekend for the Nationwide race and hope to run into some of our fine men and women that serve our military and thank them for allowing me to enjoy GOD's creation. I am proud that my father served in the Army and I have the right to live in American. Thanks Dad and all the other men and women that serve!

Tuesday, August 30, 2011

Southern Recipes from Covington Georgia

Burnie's Meat Loaf

2 lbs Ground Chuck
2 eggs
1 1/2 cup of soft bread crums
3/4 cup Burnie's Lip Smacking Sauce
1 pinch of salt
1 pinch of blk pepper
1/2 cup warm water
Chopped onions & bell peppers
If you want to spice things up choose one of our other sauces like strawberry habanera or blackberry sarrano in place of the lip smacking sauce.

Enjoy this meal with your favorite vegetables, friends and family and you will be a hit at the dinner table.

Thursday, August 25, 2011

Great day for a cookout in Newton county Georgia

Take advantage of the sunshine and get outside and grill out with the family and friends. Don't forget to pick up your favorite Burnie's sauce for your next outing. Burnie's would like to thank everyone for all there support and look forward to seeing you at the Friends of Porterdale event this weekend.

Wednesday, August 24, 2011

Toppers Bar & Grill

Burnie's would like to thank Topper's Bar & Grill for coming on board and we appreciate your order. If your in the area stop in and eat some great food enjoy a cold drink with Topper's wings featuring Burnie's Sauces. Steve and the staff are awesome and you will have a fun meal.

311 State Road (Downtown Montevideo)
Montevideo, Minnesota 56265

Tuesday, August 23, 2011

Friends of Porterdale 2011 Reunion

Burnie's looks forward to seeing everyone this weekend at the Friends of Porterdale Reunion. Come in and enjoy some of the best bbq around. We will have our sauces on sale and you can try all of them while your enjoying great company with friends talking about the past and future of Porterdale. Also you will be able to purchase your bricks for the alleyway and help raise funds to rebuiild the Porterdale gym. It will be a awesome time together this Saturday August 27th downtown.

Monday, August 22, 2011

Keep up with us and let us hear from you.

Check us out on Facebook also we would like you to Like our page. You can also tell us what you like about our sauces and your favorite one and why. Share with us any recipes you have and we will post them to our blog and website. Visit us at thank you for all the support and we look forward to hearing from you soon.

Sunday, August 21, 2011

Bluechip Casino on board!

Burnie's Sauces and Marinades is proud to have our sauces featured in Bluechip Casino located in Michagan City Indiana. If your in the area stop by on Tuesday nights for rib night and try our sauces. Thanks to the great staff they have you can taste some of the best food while enjoying some awesome fun. Next time you stop by Bluechip Casino remember to ask for Burnie's BBQ Sauce on your plate.