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! http://burniesbbq.com/store-2/

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!!!!