It's Summer Time - You have the pulled pork recipe (see link above), the tangy & spicy barbecue sauce from the store - now all you need to complete the Prickly Pig Experience is our spicy coleslaw. So, here ya go. Enjoy! 

2 bags tri-color coleslaw
1/2 large red onion, diced
2 sprigs of green onion, sliced
1 small Serrano pepper, diced
1/4 cup spicy brown mustard
1/2 cup apple cider vinegar
1/4 cup low fat mayo
1/2 tsp celery seed
1/2 TBSP sugar
2 TBSP lemon juice

Mix all together in large bowl and serve the epic Prickly Pig Experience. Easy, tasty and the perfect side dish or sandwich topper!




Got some Prickly Pig Dry Rub? Shake it on some popcorn! Use a bit of cooking spray on popped popcorn then pour on the tasty rub! 

Recipe Ideas #PricklyPigOut



Pre-heat oven to 450F. Prepare onions and cauliflower, toss them with 2-3 TBSP of Olive Oil and 2 - 3 TBSP of the spice mixture. Lay them out on a sheet pan, place in oven for 30 minutes. Meanwhile, marinade the chicken in the remaining olive oil and spice mixture, place chicken in fridge. At 30 minutes add the chicken to the sheet pan, cook an additional 10 minutes or until the chicken reaches an internal temperature of 165F. Enjoy with naan and tzatziki sauce, over rice or on it's own. The combinations are endless. Enjoy! 


Anchodoodles. Yes, you can use DRY RUB on a cookie! 

What the heck is an Anchodoodle? It's just about the butteriest, savoriest, delicious cookie you will ever eat! Here is how it happened... 

I selected a buttery Snickerdoodle recipe from I was looking for a chewy, soft, no-to-sweet cookie. Also, I had some fresh, local artisan butter in the fridge. As with a Snickerdoodle, I rolled 1 inch by 1 inch balls of dough in the "The Smokey One" Dry Rub. I did half the batch balls fully covered and the other half just coated on top. I wasn't sure what I would prefer but I suggest just the top coated balls only. Bake, enjoy and dip some in Prickly Pig Barbecue Sauce - it's amazing! 

Simple Chicken: Using "The Chicken Rub" (the light rub with dill in it!). Just dust the chicken with the rub mix. Allow to sit for 20 minutes - 2 hours then either bake 350F roughly 20 minutes (make sure it reached an internal temp of 185F). Or you can grill it! If you grill it be sure to marinate with some oil and dry rub so it crisps up on the grill. Then eat with veggies or slice and top a salad with the chicken. YUM!

The Classic: Get a nice cut of pork shoulder from your butcher. I prefer the fatty pieces to really make the pork juicy! In a dish that can fit in the fridge place the pork fat side down. Coat that sucker with dry rub (yes, you'll need to touch the pork. Wash your hands!) get the rub stick to the sides. Turn it over, fat side up and put on more rub! You'll want the entire should coated. This means you won't see any pink of the pork. Cover with plastic wrap, place in fridge. Wait patiently for 24 hours (oh the anticipation!). The next day you're almost there!

Turn you oven on to bake at 350F. Put your pork shoulder in a roasting pan, aluminum pan, basically anything sturdy that can hold the inch or two of grease that will form. Cover tightly with tinfoil or the lid to your pan. Use several sheets of tinfoil if you must. Roast 5 lbs of pork for 4 hours. Adjust accordingly. Midway through you can check on your creation. Take it out of the hot oven, carefully peel back the tinfoil so you don't get burned! Take some tongs and poke at the beast. A few pieces should fall off. It should jiggle a bit. Turn over and spread the pieces out as much as you can. The idea is to get all the pieces in the grease, soaking. If there is no grease in your pan you can add a bit of water to give 1/2 inch coverage. Or you can add bacon. Yes! Bacon will add extra grease and a familiar, comforting flavor. Just place slices on top. Recover and tightly close tinfoil. Now you're cooking! Almost there.

Leave in for the remaining scheduled cooking hours.  When the timer dings, get a fork, pull the pork out and taste it! Then you should probably get a plate, the barbecue sauce out and enjoy!!

Easy Pork Chops

Ingredients: Favorite pork chops, The Smokey One Dry Rub and one can of Kerr Mango Nectar. 

Place pork chops in a container you can marinade all your chops in the fridge. Dust each chop with The Smokey One Dry Rub. Add mango nectar until the pork chops are covered. Cover and place in fridge. Marinade for 30 minutes to 24 hours! 

When you are ready you can broil in oven on high, making sure to flip over in the middle or slap those chops on the grill! Pair with donuts or veggies. 


Prickly Pig Barbecue Sauce Deviled Eggs
These beautiful, tasty deviled eggs couldn’t be easier! Hard boil six free range eggs. Peel the shell off and slice in half delicately. Lightly scoop out each yolk and place in a medium bowl. After you have all six yolks in the bowl, add in 2 Tablespoons of Prickly Pig Barbecue Sauce, 1 Tablespoon of your favorite mayonnaise. You’re done! Bacon topping can be made using The Smokey One Dry Rub by coating bacon, baking in oven until crispy, chopping up and putting on top of the yolk mixture. So easy and egg-cellent! 

Prickly Pig Bloody Mary - Add a tangy, spicy kick to your SundayFunday Bloody Mary by adding 2 TBSP (more to taste) of Prickly Pig Barbecue Sauce to your Bloody Mary.

For extra salty-fun dust the rim with Prickly Pig Signature Dry Rub. Told ya it was a versatile condiment.

Enjoy! Your Sunday morning shenanigans will never be the same. 


Prickly Pig Potato Salad... it's fun, fresh, and EASY! 
I don't know about you but when it comes to cooking, I can be really lazy. The thought of using more than one bowl makes me want to eat out or skip dinner all together. Fortunately, my laziness can lead to delightful recipes that taste excellent. 
My cupboard is usually stocked with Prickly Pig Dry Rub and Sauce. Not just because they are my products from my/ company but because they are dang good. I usually think about what I have on hand and what I can put dry rub on... today's lunch was tuna in a can sprinkled with "The Chicken One" Dry Rub. Easy, convenient and tasty.  No bowls were used in the making of this dish!
Tonight, I had left over golden potatoes and 30 mins to spare for dinner prep. Anything over 30 mins just sounds ridiculous (as does multiple bowls). Luckily, I sourced 4 - 5 medium sized golden potatoes left over from camping. This recipe would be pretty bada$$ with red potatoes, fingerlings, or anything that isn't a starchy russet potato. Alas, all I had were the golden potatoes. I cut them into roughly 1"x 1" cubes so they would boil quickly. I was lucky enough that I had celery, mayo, and a wilty green onion in the house! 
My guest were impressed with my garlicky, salty, bursting with DILL flavored potato salad. It really screamed out SUMMER! Thank goodness people came over to help me eat it or I would have just wolfed down 4 potatoes by myself. 
What I did: Cleaned and trimmed the potatoes. Cut them into one inch by one inch cube/triangle things. I put them in a large enough pot so they were covered by at least an inch of water. Take note that I put the potatoes in cold water not already boiling water. This prevents some starchy business after they cook. No one likes starchy business all up in their potato salad. After they boiled, I rinsed them in cold water then transferred the hot potatoes into a glass bowl and placed it in the freezer. Like I said, I only have 30 mins and those puppies needed to be chilly. If I had planned a bit more, I could have had a metal bowl nested in ice in the freezer or had some sort of ice bath ready. Ultimately, I left the potatoes in the freezer for 5 minutes. 
After my potatoes were chilled, I mixed in the celery, green onion, mayo, and Prickly Pig "The Chicken One" Dry Rub. Complete. Seriously, that was it. I then plated and my guess and I ate it. (ok, ok, I ate some straight out of the bowl).
4 - 5 medium sized golden potatoes
3/4 cup celery
1 sprig of green onions (hey, it's all I had)
2 tablespoons low fat mayo
2 tablespoons Prickly Pig "The Chicken One" Dry Rub (maybe a smidgen less if you fear salt and then add more to taste)
options - 1/2 cup diced red onion, 1 tbsp mustard, ooooh maybe shallots! 

                                                                                PRICKLY PIG’S GUIDE TO FOOD AND WINE PAIRING

We love wine.  We love food.  Prickly Pig is super excited to partner with Gus Vahlkamp, sommelier and co-founder of Kickshaw in San Francisco.  He’ll offer out-of-this world wine and food pairings that foodies and non-foodies will truly enjoy.

Gus has been in the San Francisco restaurant business and wine community for 25 years.   He spent the last nine years with The Slanted Door Group [as a sommelier and wine director]; his professional history also includes Fleur de Lys, Quince, and Real Restaurants Corporation.  He's traveled extensively to the great wine regions of Europe, conducted countless tastings for private clients and other wine professionals, and written about wine and spirits for several publications. He tried once to have a hobby unrelated to wine but failed.  

Gus’s latest project is Kickshaw, the first and only on-demand wine delivery service in California with proprietary inventory, which he launched with his partner David Smiddy in December 2015 (

Gus’s number one, slam-dunk, hands-down recommendation for wine to drink with Prickly Pig’s delicious  sandwich is 2014

Weingut Leitz Klosterlay Kabinett ($19.99), a slightly off-dry and mineral style of riesling from the Rheingau region of Germany,

about an hour west of Frankfurt. The lower alcohol, high acidity, and touch of fruity sweetness in fine riesling like this one

is the perfect counterpoint to sweet/spicy/smoky dishes with high fat content (especially porky ones meals,  since the meat itself

often has some inherent nutty sweetness).

So far, wine and food pairing sounds pretty spectacular to us!  

If, however, you don't care for wine that has slightly noticeable sweetness, or simply prefer to drink red wine with all meat dishes,

here are a couple of alternative recommendations that will also suit perfectly well...

                                                   Gus’s first choice for red wine among those listed at Kickshaw would be 2012 Prieler "Johanneshöhe" Blaufrankisch ($23.99), an                                                          Austrian wine that features ripe and spicy dark-fruit character which will pair nicely with the tangy flavors of Prickly Pig Barbecue                                                        Sauce.   This wine also has a high total acidity that will highlight the vinegar and the spicy notes of the sauce. The wine does see a                                                          little oak but its mildly tannic texture is more grape-derived than wood-borne.  Heavily oaked red wine would create unpleasant off-                                                    flavors against the acidity and spice in the  sauce.

And finally, here's one for those folks who drink richer, more robust styles of California red wine with everything they eat: 2008 Scherrer "Calypso Vineyard" Syrah ($32.99). In its youth, this wine would have been unsuitable, for the reasons listed above. But now, with some bottle age, it has softened to the point where it's grown remarkably food-friendly.

It still has the sumptuous, spicy richness typical of Californian syrah, but the palate has evolved towards a deeper, more

varietal identity, and the tannins have relaxed to the point where the wine can better accommodate sweet/spicy/smoky BBQ.

Great with burgers and pizza too.

If you weren’t hungry or thirsty, I bet you are now!  We here at Prickly Pig are eager to eat a pork sandwich and enjoy a glass of wine!  

Throw your feet up and enjoy!  It’s not like you have to go out and get wine - Kickshaw delivers!

Do you love pancakes? I DO! I feel like my pancakes can use a new spin. A fresh take on the ole buttermilk. So, I modified a "mancake" recipe. I used my usual add-water-only pancake mix and Prickly Pig 's The Smokey One Dry Rub, green ​onions which I sauteed in bacon fat, chopped up cooked bacon... of course I used a bit of bacon fat in the pancake mix... I couldn't help it. Here is how I did it. 
"The Smokey One" Dry Rub Pancake Ingredients: 
6 strips of Bacon (save the fat, you're gonna need it!)
1-2 sprigs Green Onion (reserve a few slices for decoration)
1 TBSP Prickly Pig Dry Rub - The Smokey One 
Your favorite pancake mix or recipe; use smallest option to make roughly 4 pancakes.
1. Cook Bacon in the oven, covered with tinfoil at 450F for 45 minutes
2. Steal some fat from the pan about 30 minutes into the bacon's cook time
3. Cut your green onions as thin as you can. Sautee them in the stolen bacon fat until

they are a minute away from being crispy 
4. Prep your pancake mix. I did the smallest option - makes four 4 inch pancakes
5. Add 1 TBSP of The Smokey One Dry Rub, 1 TBSP bacon fat (can be the same fat you

used for the green onions), and the drained sauteed green onions to your pancake mix
6. Pull out your finished bacon, chop up 2 slices and throw in your pancake mix
7. Use the bacon fat in a hot pan or pancake griddle. Cook your pancakes as you would any other pancake
8. Stack your pancakes with bacon between each layer, throw on a few green onions, and smother with your favorite maple syrup
                                TaDa! You now have some epic smokey, savory and sweet pancakes for brunch! 



Smoky Roasted Chicken and Cauliflower

Are you looking for an easy and unique flavored dinner? Well, here ya go! This is a super easy 'dump' style dinner. Might we suggest saving some of the spice mixture for other dinners, as well?


1 head of cauliflower, cut into large florets

1 medium yellow onion, sliced into rings

1 lb chicken thighs

5 TBSP Olive Oil

Spice mixture: 2 cloves garlic,  1 TBSP Cumin, 1 TBSP Coriander, 2 TBSP Prickly Pig The Smoky One Dry Rub, 1/2 tsp salt, 1/4 tsp cayenne, pepper to taste. 



Cheesy Polenta: 
I modified an Ina Garten creamy polenta recipe to make a killer Prickly Pig side dish. Bless that woman's heart for making some seriously good eats. Using her awesome recipe (click here) Substitute salt and pepper with 2 TBSP of Prickly Pig Dry Rub - The Smokey One. That's it! Make to Ina's specification but use The Smokey One dry rub. Enjoy!