Pauly's Fly In Barbeque

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10/17/2017

Nice night for cooking outside....Chicken Alfredo Pizza in the smoker....

The cooker made the trip in tact. The first meal on the pellet cooker in Arizona. Bacon wrapped sirloins, stuffed red pe...
09/25/2017

The cooker made the trip in tact. The first meal on the pellet cooker in Arizona. Bacon wrapped sirloins, stuffed red peppers and some jalapenos stuffed with cream cheese then wrapped in bacon. My bride seems to think the jalapenos are a bit hot this far south. I have a few farm customers that grow jalapenos close by. Maybe they are just a little fresher...not sitting on a truck or warehouse for days on end?

09/11/2017

Pauly's in changing borders. Going from the northern US border to the southern. Looking for warmer winters. I will being leaving behind may good friends and customers...but conversations and cooking pictures are just a phone call or click of the mouse away. Despite the home pellet cooker being packed away in the moving truck on it's way south, we still were able to do some grilling this weekend the old school way. Break out the Kingsford..... The catering gigs will be on hold for a bit while we get settled in sunny Arizona. A special thanks to my friends up at the farm for packing away my catering and trailer equipment for storage. This moving opportunity came fast so time was short to get things put away. Stay tuned for some home grilling after the truck arrives and we get settled into our house. 😋

08/05/2017

It's been a bit since i fired up the smoker. I had the beef brisket point that I had saved from the family weekend. The point or nose as some like to call it is the top of the packer brisket separated by a layer of fat.

Tough to explain how to separate it from the flat (Thin end). Just feel along the flat towards the point (Thick end) with your knife and you will find the spot where the point and flat meet. The flat and the point have 2 different directions for the grain of the cut. You will see....

Anyways....What to do with it??🤔

How about some Burnt Ends??

Here is how it works... Make a sauce to lather them up in.
Sauce recipe:
2 cups cola
1 1/2 cups BBQ sauce
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons butter 2 tablespoons hone (No measuring Required)
Kosher salt to taste

Place cola in a sauce pan over let's say medium heat, and reduce the liquid to at least 1/2 the volume.

Add the BBQ sauce, brown sugar, Worcestershire, soy, and butter. Heat and stir to blend everything together.

Salt to taste if you like.

This will make enough sauce to cover about 7 pounds of meat. As I only had a little over 3 pounds I had plenty left over. (used the left over sauce for a gravy for some mashed potatoes)

I cubed up the point (or if you wanted a lot of ends you could do a whole packer brisket or even just the flat) into 3/4 inch cubes.

Put the cubes in a shallow foil pan and pour over the sauce.

Stir together coating all of the brisket cubes.

Smoke them at 275 or so for 2-3 hours until the brisket cubes get a bit of a bark on them and the sauce has reduced even more and caramelized.

I drizzled a little honey over them for the last little bit.

Serve them right away or at least keep them warm until you are ready to eat.

Give them a try...

07/08/2017

Tomorrow we are off to Osage, MN to share some Pauly's with the reletics...Beef Brisket, Pulled Pork, Pork with Beans from my end...I hear mention that we will be adding home made potato salad as well as coleslaw. Mom is making some pies....I will throw a couple of pails of ice cream for some pie a'la Mode....Stay tuned for some pics...

07/03/2017

The day was too nice to shut down the smoker...Mind you we weren't at Vago's Bar and Pizza joint on the beach in Esterillos Oeste, Costa Rica, we did have some wood fired Caribbean Pizza (Ham & Pineapple)

Mom is having a gathering of all the kids next weekend at the farm near Osage, MN...she made a request for some Pauly's ...
07/03/2017

Mom is having a gathering of all the kids next weekend at the farm near Osage, MN...she made a request for some Pauly's Smoked Beef Brisket....so you know what that means...21 pounds of smoked brisket. We will smoke Pauly's Pork with Beans on the day of the event on location. I took this picture about 5 hours into the smoke at 220 degrees. Just starting to develop a nice bark.

06/27/2017

I'm not Jay and this is certainly not Duke but we were feeling a bit on the "WILD SIDE" tonight with some grilled ribeye steaks and Bush's Grillin' Beans. Along with fried potatoes and sauteed whole mushrooms and onions. It was a pretty good spread. Thanks Raggan (my daughter Erin's dog) for sitting for this photo opp.

06/18/2017

Who is grilling what for their dad on this fine Father's Day??

06/15/2017

WOW what a day. Pauly's had the privilege or serving some darn good pulled pork, smoked pork with beans, coleslaw, and chips at 1st International Banks's customer appreciation event located @ 40th Ave South and 45th Street here in Fargo. We had a few of the nice folks from the bank staff pitch in to help serve however, I would like to give a special shout out to my bride Mary Pat Peterson and our daughter Erin Peterson for helping out. It was an action packed 3 1/2 hours serving about 425 people. I was able to steal a quick pick towards the end of the event. Otherwise it was ALL hands on deck with no time for photo ops.

WOW what a day. Pauly's had the privilege or serving some darn good pulled pork, smoked pork with beans, coleslaw, and ...
06/15/2017

WOW what a day. Pauly's had the privilege or serving some darn good pulled pork, smoked pork with beans, coleslaw, and chips at 1st International Banks's customer appreciation event located @ 40th Ave South and 45th Street here in Fargo. We had a few of the nice folks from the bank staff pitch in to help serve however, I would like to give a special shout out to my bride Mary Pat Peterson and our daughter Erin Peterson for helping out. It was an action packed 3 1/2 hours serving about 425 people. I was able to steal a quick pick towards the end of the event. Otherwise it was ALL hands on deck with no time for photo ops.

Another BIG smoke. 205 pounds of pork butt. 19+ pounds for another graduation. A SPECIAL SHOUT OUT to Master Shannon f...
06/09/2017

Another BIG smoke. 205 pounds of pork butt. 19+ pounds for another graduation. A SPECIAL SHOUT OUT to Master Shannon from Farmington, MN. He will be serving some Pauly's Pulled Pork at his graduation ceremony on Saturday June 10th. Congratulations on a milestone and good luck in the future. The remainder of this run will be served at the Osgood branch of 1st International Bank. They are having their customer appreciation event this coming Wednesday June 14th here in Fargo. In addition to the meat already smoked I will be running a SMALL batch this weekend. 90 or so pounds.

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San Tan Valley, AZ
85143

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Monday 11am - 10pm
Tuesday 11am - 2pm
Wednesday 11am - 5pm
Thursday 11am - 5pm
Friday 11am - 8pm
Saturday 11am - 8pm
Sunday 7am - 9pm

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+17012616920

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