Shopping Cart
Your Cart is Empty
Quantity:
Subtotal
Taxes
Shipping
Total
There was an error with PayPalClick here to try again
CelebrateThank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart

Please place your holiday orders by December 19, 2021 to ensure delivery by Christmas!

Doughtie's Barbecue

Our food is lovable!

My Blog

Blog

view:  full / summary

How Do You Do Your Doughtie's Barbecue?

Posted on February 10, 2013 at 11:38 PM Comments comments (283)
How do you do your Doughtie's Barbecue?

The very best feature of Doughtie's Classic Barbecue is it's flavor.  Consistently flavorful - tangy and vinegary with just a mild kick of red pepper and a hint of sweetness, you can count our Doughtie's Classic to bring you that tradition of N.C./Eastern Va style - vinegar based pork barbecue.  

The feature that runs a close second to it's flavor, is the convenience you gain in preparing a delicious meal for your family or a crowd.  Doughtie's has already done all the work for you!  Barbecue Boston Butts roasted over Hickory wood and hand-pulled, prepared just as Bob Doughtie would have 60 years ago, all you have to do when you open a container of Doughtie's Classic is warm it thoroughly and enjoy!  

Our very favorite way to prepare Doughtie's is to warm it in the crockpot.  You'll find nothing easier  to serve to a house full of guests on a Saturday in the Outer Banks.  We leave it in the crockpot all day.  Just make sure to leave soft sandwich rolls like Martin's slider rolls next to the barbecue and watch it all disappear.  

In a pinch, you can heat your Doughtie's Classic in the microwave.  Just place the amount of thawed barbecue you want on a microwave-safe plate and heat 1-2 minutes or until thoroughly heated and enjoy.  

A few weeks ago, we posted a photo of "Breakfast for Dinner."  This night, we prepared the barbecue in a skillet. Heating the 'que this way allows it to crisp-up a bit.  

So, how do you prepare your 'que?


Read Full Post »

Doughtie's Classic Barbecue Chili

Posted on February 5, 2013 at 10:57 PM Comments comments (218)

The Doughtie's family loves their 'que served the old fashioned way - on a soft bun with a pile of fresh cole slaw and a few dashes of Texas Pete.  Here recently though we've been exploring other ways to use this classic barbecue. 

One cold afternoon, I wanted to make chili but had no ground beef in the frig.  I had no interest in venturing out into the bitter cold air of January in Tidewater, VA (of course it was 70 degrees the next day - typical).  So, this being the barbecue house and all, I decided to throw in a little left over classic 'que and see what would happen.

It was a stretch, I know.  Vinegar based barbecue is not what you would expect to use for chili, but to my surprise, this concoction was delicious!  The vinegar added a very mild flavor and the red pepper gave the chili a little kick.  The pork transformed into this sublimely tender shredded meat that melted into the soup and was really tasty.  The best part was how excited the children, Mr. Doughtie's great-grand daughters, were.  Thankfully, they're all about the 'que and just loved this rendition of a cold weather favorite.  Hopefully you will too!


Doughtie's Classic Barbecue Chili

1 tablespoon of olive oil
1/2 cup diced onion
1 pound Doughtie's Classic Barbecue
2 cloves of garlic - smashed
1 14 oz can of petite diced tomatoes
1 14 oz can of crushed tomatoes
2  15 oz cans of light red kidney beans
2 bay leaves
4 tablespoons of chili powder (add more if you prefer)
salt and pepper to taste


First saute the diced onion in olive oil until translucent.  Then throw in the garlic cloves and stir.  Add the Doughtie's Classic Barbecue and saute until heated through (I like mine a little crispy.)  Add the tomatoes, kidney beans, bay leaves and chili powder and stir thoroughly.  Bring to a simmer and leave on low heat for 45 minutes (or all day).

The family enjoyed this chili served over Tostitos Scoops with a little sour cream and shredded cheddar cheese.

Made about 6 servings
Read Full Post »

Super Bowl Sunday - Plan Your Party Now!

Posted on January 13, 2013 at 4:17 PM Comments comments (487)
Super Bowl Sunday is February 3, 2013!   
Add Doughtie’s Classic Barbecue 
  to your party menu!    
Order before January 28, 2013 
to ensure delivery before the BIG GAME!!!!!       
Buy Doughtie’s Classic Pork Barbecue 


Hand-pulled & Hand-packed 
This classic arrives at your door frozen.  Just thaw and it’s ready to heat and serve. 
Shipping via UPS ground or 2nd Day air (where applicable) is always FREE!
Read Full Post »

The Legacies of Our Grandfathers

Posted on March 20, 2012 at 4:41 PM Comments comments (87)
Whatever you call him, Granddad, Pappy, Pop, Grandpa, if you've been blessed to have a loving grandfather, you have had treasure in your life.  My grandfather,  Pappy, was quite the character.  Most remember him as the grumpy old fellow chain smoking and watching game shows.  He could be a crotchety old guy, but for me, Pappy was instrumental in filling my childhood with security and joy.  You see, we lived together.  I was his youngest granddaughter, the daughter of his youngest daughter.  I was my parents' only child and when they divorced in their very early twenties, I was, as many children are today, afforded the opportunity to live with my grandparents.  It was out of necessity that I went to them and I am thankful everyday that their home was mine.    

Whether you have that close relationship with your grandfather like I did or not, our grandfathers leave us with a lasting legacy.  Bob Rawls, Pappy, left me with the confidence that I could do anything that I set my mind to do.  His praise for everything I did, still echoes in my heart.  I still hear his encouragement for me when I speak to my daughters with loving praise.  I know he would be thrilled to see them performing, dancing, singing.  A legacy of loving affirmation goes to my grandfather.   

For my husband, his grandfather's legacy is a bit different but just as powerful.  My husband remembers his grandfather, also Bob, as a hard-working entrepreneur.  Through life's tragic circumstances, Mr. Doughtie, had to quit school in the 8th grade and go to work to help support his mother and siblings.  After he married and had children, he came up with the idea to create a barbecue that people would love.  Barbecue?   Why not?  Once his recipe was perfected, he enlisted the help of his family, wife, brother, sister-in-law to help make the product and he went out and sold it.  Through much persistence and monumental effort, the little barbecue business grew into a well-known brand.  It's truly the miracle of the American dream, that a simple idea could grow into a successful business.  I see Mr. Doughtie's legacy of hard work everyday in my precious husband.  It continues in the work ethic I see growing in our children.   

Our girls are blessed to have three very special grandfathers and even a great-grandfather.  For each one, there is a unique and lasting legacy imparted.  From my father, for instance, my children are learning that even when relationships are not perfect, love trumps bitterness.  From their great-grandfather,  they are witnesses to the legacy of a covenant marriage between him and their great-grandmother.  From their step-grandfather, the girls are gaining a sincere appreciation of the outdoors and the simplicity of enjoying a day in the woods.  And from their sweet, "Ga-Ga," they enjoy complete unconditional love.  From his delicious pancakes to trips to Dairy Queen, from his marathon school shopping trips, to summers with him at the beach, to his attendance at every game, recital, special event, our girls know that a grandfather is love. His legacy is love.   

So what is your grandfather's legacy to you?  What do you hope your legacy will be?  
Read Full Post »

Barbecue, verb or noun?

Posted on March 10, 2012 at 3:13 PM Comments comments (92)
Barbecue, verb or noun?  For those of us from the S.E. Virginia/North Carolina region it’s most definitely a noun and a delicious one at that.  It’s a delectable vinegar-based chopped pork served on a soft bun or not, with coleslaw or not, with Texas Pete or not or just straight-up pork on a plate – and it’s so darn good!  How do you like your barbecue?
Read Full Post »

Rss_feed