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  • Gran’daddy’s In The News

  • Grandaddy’s in the Worcester Telegram & Gazette 1/13/11

  • Putnam Villager 1/14/11

  • BEST BBQ Windham County by CT Magazine 2011

  • Grandaddy’s on WFSB Channel 3 7/01/10

  • Rack of Baby Back Ribs:

    Dry Rib Rub 1 tsp mustard powder 1 Tbsp garlic powder 1 Tbsp Onion powder ½ tsp Ground Chipotle pepper or Cayenne Pepper 1 tsp salt 2 Tbsp light brown sugar 1 Tbsp paprika

    Southwest Corn Blend Grill or Saute 2 large green, red, and orange bell peppers, 16 oz. of fresh or frozen sweed niblet corn.

    Dry Rub to sprinkle on Veggies ½ Tbsp. Cumin 1 tsp. salt ½ tsp. chili powder 1 Tbsp. light brown sugar ½ tsp. ground chipotle pepper or cayenne pepper (optional) Olive oil

    Directions: 1. Coarsely chop all peppers 2. Add olive oil to pan and place peppers into hot pan 3. Grill peppers on medium high until tender and black specks appear on outsides of peppers 4. Reserve about ½ of rub in medium mixing bowl. 5. Add rub 1 tablespoon at a time to peppers and continue to grill. 6. Add frozen corn to peppers and grill with peppers until tender, while continuing to add rub seasoning to corn blend. 7. Pour all veggies in bowl with reserved rub in it and mix well with spoon or rubber spatula 8. Enjoy!

  • Norwich Bulletin 5/26/10

  • WTNH CT Style 1/09/10

  • (WTNH) – Gran’daddy’s Smokehouse and BBQ joined News Channel 8 @ Noon to prepare pulled pork.

    Rub Ingredients:
    2 tbsp light brown sugar
    2 tbsp paprika
    1 tbsp salt
    1 tbsp onion powder
    2 tsp black pepper
    1 1/2 tsp cayenne pepper

    Preparation:
    In medium mixing bowl, mix rub ingredients into a dry paste. Liberally coat pork shoulder (6-9 pounds) with dry rub, cover with plastic wrap and refrigerate four hours, or overnight. Place pork on broiling pan. Cook in 225 degree oven for 1-1 1/2 hours per pound, or until internal temperature meets 165 degrees. Remove from oven. Pull, chop or slice with knife and serve on a hamburger bun with BBQ sauce, cole slaw or pickles.

  • WTNH CT Style 12/10/08

  • Gran’daddy’s Country Ham Fruit Sauce

    (WTNH) – Ralph Lechausse and Stacy Patrick from Gran’daddy’s Barbeque Catering in Canterbury joined News Channel 8 @ Noon to prepare Gran’daddy’a Southern Country Ham Herbal Fruit Sauce.

    This recipe is for a 12 pound bone-in or boneless ham, and can be made up to 4 days ahead of the day of your event. On the day of your event just add the ham drippings after re-heating the sauce according to the directions below. Any leftover sauce can be stored refrigerate for up to 4 days.

    Prep Time:
    5 Minutes

    Cook Time:
    20 Minutes

    Ingredients:

    1) 2 Cups Ham Drippings
    2) 2 Cups Hood Apple Juice
    3) 4 Cups Hood Orange Juice (1 Cup Reserved)
    4) 2 tsp. Real Lemon Juice
    5) 1/2 tsp. Ground Cinnamon
    6) 1 Cup Light Brown Sugar
    7) 4 Tea Bags of Celestial Seasonings Raspberry Zinger Herbal Tea
    8) 3 Tea Bags of Bigelow Perfect Peach Herbal Tea

    Directions:
    1) in a 1.5 Qt. sauce pan combine ingredients 1-6 above (Except 1 Cup Reserved Hood Orange Juice).

    2) On medium hight heat bring all ingredients to just under a boil, wisk lightly to blend.

    3) Add tea bags.

    4) Turn off heat, add tea bags, cover and let stand (steep) 20 minutes.

    5) Remove tea bags from sauce, add the 1 cup remaining Hood Orange Juice, wisk and serve over ham slices.

    6) ENJOY!

  • 11/09 Worcester Telegram and Gazette Article

  • Photo by T&G Staff/DAN GOULD

  • Hartford Courant 6/06