Honeyfire Barbeque Co.'s Ben Claybaker built HoneyFire on a deep, genuine love of the craft of barbecuing and the belief that great barbecue has the power to bring people together. "I was born in Texas and grew up in Arkansas," says Claybaker. My hometown was 15 miles from Louisiana and 40 miles from Texas. Both sides of my family are from the South, mostly East Tennessee, Texas and Arkansas. My family also loves to travel, and the people in this country have so many great, but different barbecue traditions. We love that! So a lot of that is also represented on HoneyFire’s menu, like Alabama White sauce from Decatur, Alabama or brisket like I learned to make in Texas, and pork sandwiches that we all are familiar with here in Tennessee with coleslaw on top. We also love adding a twist to something we all love, like peanut butter in banana pudding or queso in Mac and cheese, or a smoked turkey sandwich that’s just like a Thanksgiving dinner."
This month is National Grilling Month. "The whole summer is grilling season, and July seems to be even more heightened," says Claybaker. Honeyfire.com
Baby Back Egg Rolls
The Egg Roll Mix
Ingredients
Baby Back Ribs (Leftover) 3-5 lbs.
Coleslaw Mix (5 lb. bag-dry) 2 ½ lbs.
Marinated Red Onions (drained) 1” pcs 12 oz.
HoneyFire Dry Rub 2 Tbsp
Direciions:
1. Take the pork and ribs and pull the meat until it is all shredded. Discard the pork
and rib bones. Add the meat to a mixing bowl.
2. Add the dry coleslaw mix and HoneyFire Dry Rub to the mixing bowl. Toss to
incorporate.
3. Chop the marinated red onions into 1” pieces. Add them to the mixing bowl. Then
add the HoneyFire Dry Rub. Toss to incorporate.
4. If you are not using the egg roll mix right away, put the mix in another container
and cover with a lid. Label, date and refrigerate.
Baby Back Egg Rolls
Ingredients. Total quantity Each egg roll
Egg Roll Wrapper 40 ea. 1 ea.
Egg Wash 8 oz. Brush 2 tsp on each egg roll wrapper
Egg Roll Mix 7 ½ lb. 3 oz.
HoneyFire Original BBQ Sauce 1 cup 1 tbsp
HoneyFire Habanero HoneySauce. 1 cup 1 tsp
Corn Starch 4 oz. Enough to cover egg rolls
Directions:
1. Make egg wash by combining egg mix and a little bit of water together.
2. Add some of the corn starch to a clean and dry work surface. Lay the one egg
roll wrapper so the corners form a diamond shape. Brush each side of the top
corner with egg wash.
3. Scoop the egg roll mix (3 oz.) onto the center of each wrapper forming a cylinder.
4. Squeeze 1 tsp of HoneyFire Original BBQ sauce & 1 tsp. of HoneyFire Habanero
Honey Sauce in a line across the top of the filling.
5. Bring the bottom corner tightly up and over the egg roll mix. Fold in both sides
and roll like a burrito. Lightly roll the egg roll into the cornstarch.
6. Line the pan with deli paper and lay the rolls in the pan side by side. Lay deli
paper in between each row of egg rolls.
7. Cover, label, date and refrigerate.
Parmesan Green Beans
Ingredients
Green Beans - standard can (drained) 15 ea.
Garlic Powder 3 Tbsp
Black Pepper 2 Tbsp
Onion Powder 2 Tbsp
Kosher Salt 2 Tbsp
Brisket Trim. 2 cups
Parmesan cheese 1 ½ cups
Directions:
1. Drain green beans thoroughly.
2. Place green beans into large cooking pan
3. Chop the brisket trim into the smallest pieces you can. DO NOT throw out any
fat, this will render down. Add the brisket to the green beans.
4. Add the rest of the ingredients into a mixing bowl. Mix to incorporate.
5. Add the spice mixture to the green beans. Carefully mix the green beans, while
not breaking up the beans.
6. Refrigerate until ready to cook. Cook like you would for making regular green
beans.
7. After cooking the green beans, add 1 ½ cups of parmesan cheese to the pan.
8. Carefully fold in the parmesan cheese with a spatula, not to break up the green
beans.