Passion for Pork

Barn Burner BBQ Black Box Competition Winner’s Recipe for Duck a’ Pomegranate by Smokey’s Bar-B-Que (Cle Elum, Washington)

Mijune - Tuesday, March 31, 2015
Smokey’s Bar-B-Que (Cle Elum, Washington) wins the Barn Burner BBQ black box competition with his Duck a’ Pomegranate.
Smokey’s Bar-B-Que (Cle Elum, Washington) wins the Barn Burner BBQ black box competition with his Duck a’ Pomegranate.

On March 22, 2015, 21 teams from across the Pacific Northwest, Alberta, and Saskatchewan traveled to compete at the inaugural Barn Burner BBQ Competition presented in Chilliwack, BC by Johnston’s Pork and Fraser Valley Specialty Poultry.

Competing for the best pulled pork, ribs, brisket and chicken, there was also a fun black box challenge “bonus round”. The three secret ingredients were: duck breast, pork sausage and pomegranate molasses.

The black box challenge was a way to showcase creativity. Funny that thinking outside of the box, also meant having to fit their idea in a very non-sexy styrofoam box. Presentation, originality, and taste were judged and the winner was Smokey’s BBQ from Cle Elum, Washington. All results can be found on the official page.

For a behind the scenes look, check out the video here!


Duck a’ Pomegranate

Image of dish

Description: Duck Breast and Pomegranate Sauce.
Prep: 60 Min
Cook: 15 Min
Servings: 4

4 Duck Breasts (skin on)
2 tbsp Herb Rub
1/2 cup Shallots, minced
1 cup Pomegranate Molasses
Fruit of Pomegranate
1/4 cup Bacon Grease
1/4 cup Olive Oil
1 tbsp. Garlic, minced
1 cup Port Wine
2 tbsp Dijon Mustard
Cut a crosshatch pattern in the duck skin but not in the meat below. Rub entire breast with herb rub. In skillet heat bacon grease and olive oil till hot. Be careful not to overheat the oil. Place duck breast skin down in pan and cook for 4 to 6 minutes.
Sausage & Rice Cake
Prep: 30 Min
Cook: 15 Min
Servings: 8
1 lb Sausage, ground
1/2 cup Dried Cherries, chopped
2 cups Mild Cheese, shredded
4 cups Jasmin Rice, cooked
1 tsp Seasoning Salt/Rub
2 tbsp Olive Oil
4 large Eggs
1 cups Shallots, chopped
1 tbsp Garlic, minced
1 cup Bread Crumbs
1 tsp Black Pepper
1/2 cup Pomegranate Sauce
This is a dish that can go in many directions, you can add your favourite dried fruit, cheese and sauce. You can also add a verity of different vegetables to your liking.
Turn breast over meat side down and cook another 2 to 4 minutes. Skin should look golden to dark brown. Remove duck from skillet and place on wire rack. Once all duck breast are fried and on the rack place rack in smoker/grill set at 275 degrees for 30 minutes or until internal temperature of breast reach 138 degrees.
Drain remaining grease from skillet except about 2 tablespoons, add shallots and garlic along with 1 teaspoon of herb rub, and cook for 5 min on medium heat, remove from heat and set aside.
In a sauce pan mix together pomegranate molasses, Dijon mustard and port wine bring to a low boil and simmer until liquid has reduced by half, stir in shallots and garlic and simmer for another 2 minutes, remove from heat.
When duck breast reach an internal temperature of 138 degrees remove from smoker/grill and let rest for 10 to 15 minutes.
Slice duck breast about 1Ž4 inch thick and arrange on plate in feather formation. Drizzle sauce over duck and garnish with pomegranate fruit.
Cook sausage and chop into small pieces, drain and set aside.
In a large bowl beat eggs and add remaining ingredients except 1Ž4 cup of pomegranate sauce and olive oil, and mix together. Form into palm size patties and place on flat surface such as cookie sheet until ready to cook.
In frying pan heat olive oil over medium heat. Place cakes into oil and fry for 2 to 4 minutes on each side or until golden brown. Arrange on plate and drizzle remaining pomegranate sauce over cakes.
Recipe by Smokey’s Bar-B-Que (Cle Elum, Washington)