Restaurant guide

Sent from Iron City Boys BBQ. "Wanted to tell you we won best local team out of Cabarrus and Rowan counties. Cash award and trophy. Thanks in part to your rubs."

Dropped off some RUBBIN' BUTTS and SMOKIN' BEEF rubs for a Kannapolis based KCBS BBQ Competition team. Best of luck to Iron City Boys BBQ at Tilleys competition this weekend. Honored they are going to use our rubs in competition.

Smokin' Beef on grilled onions.

Hope everyone has a safe and happy 4th.

Tomorrow is the day! Come see us at Douglas Vineyards in Kannapolis tomorrow afternoon. Gonna be a beautiful day! Live music, great wines and of course BBQ. Who is coming?

Beautiful morning at the Corriher Lipe Middle School

2 more weeks!

Cooking an Easter ham? Try this glaze. 1/2 cup dark brown sugar 1/4 cup pineapple juice 2 TBS Bainbridge BBQ, RUBBIN' BUTTS spice rub. Mix together and baste. Used a 9# Hickory smoked ham. Placed it in a pan, bone side up. Basted entire ham with the glaze. Keep remaining glaze. Wrap with foil and bake at 350° for 12-15 minutes per pound. Cook until internal temp gets close to 140°. Remove foil and baste remaining glaze on ham and cook an additional until temp hits 140°

Roasted Red Potatoes Red Potatoes, cubed Extra virgin olive oil Bainbridge BBQ RUBBIN' BUTTS spice rub Toss potatoes in oil and some rub. Spray a baking pan. Spread potatoes on pan. Generously dust with the dry rub. Bake in oven for about 1 hour at 400°, stirring after 30 minutes.

Macaroni and cheese. 1 # elbow noodles Stick of butter 1/4 cup Flour 2 cups milk 8 oz package of shredded mixed cheddar(or cheese of your choice 2 TBS SMOKIN' BEEF rub Cook noodles as directed. In a kettle, melt the butter over medium heat. Add flour and cook for a few minutes until flour starts to brown slightly. Add milk stirring while pouring. Add cheese and SMOKIN' BEEF. Stir until cheese is blended. Mix cheese sauce with cooked noodles. Pour in 9x13 glass pan. Bake in oven for 45 minutes at 375°

AWESOME NEWS!!! Bainbridge BBQ spice rubs are now available at Tiki Island Pool Express in Kannapolis. Great people. They have pool and grilling supplies. Stop by and check them out!

Hot off the press! Just received our new labels. Talk about customer service, if you need stickers, check out Sticker Giant. Really make it feel personal, and their products look great!

Look what James Sokolovic, Admin from the "BBQ AND SMOKING RUBS AND RECIPES" page had to say about our "Rubbin' Butts" "James Sokolovic is with Kenny Bainbridge. Admin · 18 hrs Product review - Bainbridge BBQ. Member Kenny Bainbridge recently submitted a pork rub for review. Since receiving the package about 6 weeks ago, I especially put the pork rub through several cooks of differing meats. The list of cooks this product was tested on was: a pork butt, a stuffed pork tenderloin and turkey burgers. My first impression of the scent of the Rubbin Butts product: it has an heavy scent of sweet (brown and white sugar) and backed a smoky paprika, followed up by the other supporting spices. I found this mixture to be very comparable to my personal homemade rub that I use, so it was very easy to decide and enjoy what meats to cook it with. My favorite cook with this product was stuffed pork tenderloin, as the rub really brought out a nice flavor out of the pork, which was smoked for about 3 hours to 145 degrees and rested about a half hour before consumption. This also worked very well on pork butt and the turkey burgers. Unfortunately, I ran out of product before being able to try on other meats. Sample cook images are attached. It brings out the wonderful flavors in the pork and allows the smoke to create a wonder bark on the cooks I tested it on. I would like to thank Kenny for the opportunity to try a sample of this product. I would highly recommend this product to anyone wanting to try it. It will not disappoint."

What's better than good food and great wine? For a limited time Groupon is offering specials on wine tasting at Douglas Vineyards. Check it out https://www.groupon.com/deals/douglas-vineyards-1

Save the date, April 28th 2018. Excited to announce we will be helping celebrate Douglas Vineyards 3rd Anniversary Bash. More details about the event and menu to be released later.

First try for a pizza fatty. We all enjoyed it. Worth Making again.