SUPPORTING THE USS IOWA SUBMARINE & NAVY VETERANS
The USS IOWA SSN 797 is a soon-to-be-commissioned nuclear submarine for the U.S. Navy. Set to patrol the depths for the next 30 years bearing the name of our state.
Big Grove Brewery, Cookies BBQ, and Iowa Pork Producers Association have partnered up to support the commissioning crew and help bring Iowa's veterans to the upcoming Submarine Christening and Commissioning events. A portion of proceeds from May to July will be donated directly to the Christening Committee.
This summer, they invite you to join Iowa’s Backyard Beer & BBQ to help support this cause. So, stock up at your local store, turn on those grills, sauce up some pork, and grab an ice cold Easy Eddy. It’s time to celebrate the season and being Iowan.
2022
Big Grove spend the summer with the USS Iowa Commissioning Team and Crew members visiting the Iowa State Fair, RAGBRAI Route, and hosting happy hours for Navy veterans. In collaboration with Eastern Iowa Honor Flights, Sullivan Hartogh Davis Cedar Valley Honor Flights, and Midwest Honor Flights Big Grove sponsored honor flight trips for US Veterans to visiting Washington, DC.
2023
Join us again in supporting the crew of the USS Iowa Submarine through Iowa’s Backyard Beer & BBQ
Learn more about Upcoming USS Iowa Events via this Link
Navy Veteran Happy Hour
Hosted by Cookies and Big Grove
ingredients
kosher salt
black pepper
paprika
garlic powder
onion powder
chili powder
cayenne pepper
dry mustard powder
brown sugar
ingredients
Dry the pork with paper towels and rub with a little olive oil and liquid smoke, if you want. Cooking our pork indoors means we are missing out on that signature smoky flavor, so we are cheating a little.
I love the distinct flavor it adds, but you can leave it out if you want. I like Wright’s brand best, the ingredients are just water and smoke, nothing else.Set aside about 3 tablespoons of your spice rub and save it for later. Rub the rest on your pork, reaching eeeevery nook and cranny.
Get in there. I like to sprinkle the rub with one “dry” hand and rub with the other “wet” hand. Then seal it up and marinate for at least 6 hours, or up to 48 hours. When you are ready to make it, rub with the remaining 3 tablespoons spice rub.
