Pig of the Month, a direct ship barbecue company based in Dayton, Ohio has mastered the art of great barbecue, and if you haven’t tried them yet, buy Mom or Dad a box as a gift, and be sure to invite yourself to dinner.
One afternoon last month, we invited a few of our most enthusiastic food loving friends over for a poolside wine and barbecue pairing. When ‘precooked’ anything are put in front of foodies, the reaction isn’t always pretty. Hesitations disappeared that afternoon, however, and all agreed that not only was this an easy and fast way to enjoy ribs, it was also tasty. This became obvious when, post dinner, we tried to find the plate we had set aside for photography, and realized that it has disappeared.
The key to good barbecue is slow and low heat, and POTM has their method down to a science. Imagine fully cooked, sauced, tender ribs you can reheat and eat in less than an hour. The package recommends reheating in the bag they come in. We weren’t keen on microwaving plastic, and instead, popped them into an oven wrapped tightly in tinfoil for a few minutes. Another 5 minutes on the grill, and we had slabs of ribs, ready to eat, and looked like we slaved all day over a hot, smoky grill.
Still well frozen when it arrived, our package also came with two flavors of sausage: hot Italian, and duck with port and pear. We sautéed up the hot Italian sausage, and tossed it with yellow rice, green peas, sautéed onion, garlic, and sweet roasted red peppers. The wine in the sausage recipe made a wonderful, aromatic pairing with the Aruma Malbec, a rich, dark earthy and fruit forward red from Pasternak Imports that worked well throughout the entire meal.
Additional wines we paired with the barbecue, all under $18 a bottle, were:
- Los Vascos Cabernet Sauvignon, 2011
- Aruma Malbec, 2011
- Les Charmes Chardonnay, 2010
- Morro Bay Cabernet Sauvignon, 2010
Although we’ve tried many a dinner kit delivery in recent weeks, I will say, we were blown away with the flavors and quality that arrived. The ribs come frozen and partially sauced. All you need to do is defrost, toss them on the grill for a few minutes each (we recommend wood charcoal as per Adam Perry Lang’s advice), and then cut up to serve.
The meat is incredibly juicy, fall-off-the-bone, and flavors are good to the last finger-licking bite. And we haven’t even told you about their bacon.
So, save yourself the mess, spend time with your guests instead of cooking, grab a glass of wine (or beer), and let Pig of the Month do your grilling for you.