Wednesday, August 31, 2011

@FranklinBbq new smoker, almost ready...

2nd fire.....

Gettin Sauced Austin Weekend...

Gettin' Sauced! results

Gettin' Sauced! placings, by division & category:

Fresh Division
Tomato (mild) 1. Black's Smokey
2. Sugar Shack Backyard Red
2. Hyatt Lost Pines Smoked Tomato
3. Shiner R&B Black Sauce
3. Smokin Ronnie's Sweet & Spicy #4
3. Black's Original
4. Two Bros. House
5. Black's Sweet
6. Black's Agave
7. Texas Pride Regular
7. Black's Honey Barbecue
7. Smokin' Rose of Texas
8. Pizzitola's Serious Sauce
8. Black's Honey Mustard

Tomato (spicy) 1. Black's Habanero
2. Black's Original Spicy
2. Black's Chipotle Mustard
3. Two Bros. Spicy
4. Black's Ghost Chili
5. Texas Pride Hot
6. Pizzitola's Serious Sauce

1. Two Bros. Sweet
2. Smokin Ronnie's Pig Sitckin Mustard Sauce
3. Sugar Shack Gold Rush
4. Shiner R&B Hop Hog

1. Two Bros. Tamarind
2. Shiner R&B Heyyy!
3. Q on the Riverwalk Smoked Peach & Bourbon
4. Sugar Shack Strawbizzle
4. Hyatt Lost Pines Blackberry Sage

1. Shiner R&B The Great White Hope - Alabama White Sauce
2. Two Bros. Shiner Black Coffee & Molasses
3. Sugar Shack Holy Mole
4. Two Bros. Tangy
5. Hyatt Lost Pines Red Onion Mustard Seed Jam
6. Smokin Ronnie's Pig Stickin Dippin Sauce
7. Pizzitola's Serious Sauce
8. Sugar Shack Smokin White Swag
8. Pig Pit BBQ Inn Beef Brisket Sauce

1. Black's Habanero
2. Black's Smokey
3. Two Bros. Sweet
4. Two Bros. Tamarind
5. Shiner R&B The Great White Hope - Alabama White Sauce

Bottled Division
Tomato (mild) 1. Grumpy's Goodnight-Loving
2. Big Butz Mild
3. J&J BBQ Company K.C. Sweet
4. Grumpy's Not So Bold
5. Doomer's Original "Q" Sauce
5. Rufus Teague Honey Sweet
5. Uncle Sunny's Special Blend
6. Oregon Dan's Original
6. Kolander Grubb's Original
7. Earl's Gone Wild California
7. Meat Mitch Naked Whomp!
7. Pigchaser Original
7. Dimples BBQ Sauce
8. Kinderhook Brand Bold & Spicy
9. Russ & Frank's Mild
9. Russ & Frank's Sassy
9. DBQ Smokin' Sauce
9. Alisha's Kitchen Honey BBQ Sauce
9. DennyMike's Sweet 'n Spicy
9. Grill Side Barbeque Suburban Sweet
9. KC Masterpiece Smoky Bourbon
9. J&J BBQ Company Texas
10. Anthony Spices Phoenix Original
10. KC Masterpiece Original
10. Stubb's Smokey Mesquite
10. Hack's BBQ Sauce
10. Pig Pit Ray's Sweet
11. Doomer's Dark "Q" Sauce
11. Main Street BBQ Sweet 'n Sassy
11. POTM Cattle King
11. Texas Smokehouse Original
11. Pig Pit Dana J's
11. Uncle Bob's Sweet & Spicy
11. Draper's Smokin Sauce
11. Country Chef Hickory Smoked
12. Abrams BBQ Original
12. Brother Jimmy's Original
12. Stubb's Original
12. BBQ Barn Sauce
13. The Stirring Spoon Smokin' Agave Gourmet
14. Texas Pride Regular
14. Big Bear BBQ Sauce
15. The Stirring Spoon Balsamic Honey Gourmet
16. The Stirring Spoon Wild Bourbon Molasses Gourmet
17. Soul Mountain Doc's BBQ
17. Southern Soul Sweet Georgia Soul

Tomato (spicy) 1. Grumpy's Black Label
2. Two Fat Guys Mild
2. Soul Mountain Mountain Fire
3. Grill Side Barbeque Downtown Hot
3. Brother Jimmy's Chipotle
4. Russ & Frank's Fiery
4. Two Fat Guys Spicy
4. The Belgian's "Nasty"
5. Alisha's Kitchen Signature Sauce
5. Rufus Teague Blazin' Hot
5. Anthony Spices Phoenix Hot
5. Two Fat Guys Lava Hot
5. J&J BBQ Company Lava Hot
5. Picky Vicki Hot Stuff
6. Doomer's Hot & Spicy "Q" Sauce
6. Kolander Grubb's Habanero
6. James Gang Sweet Southern Heat Whiskey
6. J&J BBQ Company Texas Heat
6. Pig Pit Red Hot
7. Russ & Frank's X-Fiery
7. Rufus Teague Touch 'O Heat
7. Jimmy G's Gourmet Spicy Whiskey
7. Grill Side Barbeque Hometown Heat
7. Two Fat Guys Smoky
7. Fat Hen Grill Original
7. Grumpy's Bold XX
7. J&J BBQ Company K.C. Sweet Heat
7. Uncle Sunny's Spicy Blend
7. Southern Soul Hot Georgia Soul
7. Big Butz Spicy
8. Oregon Dan's Medium Spice
8. Oregon Dan's Apricot
8. Meat Mitch Whomp!
8. DennyMike's Hot 'n Tasty
8. Pepper Ranch Habanero Style
9. Oregon Dan's Habanero Hot
9. BBQPHX Hand-Crafted BBQ Sauce
9. Uncle Sunny's Haba-Honey
10. James Gang Honey Habanero
10. Country Chef Sweet and Spicy
11. Country Chef Chipotle

Vinegar (mild) 1. DennyMike's Carolina Style
2. KC Masterpiece Southern Style
2. SuckleBusters Original
2. SuckleBusters Honey
3. Burnin' Love 1919 Molasses
3. Pig of the Month Miss Scarlet's
4. Pig of the Month Love Me Tender
4. WoodenSpoon Hickory

Vinegar (spicy) 1. Desert Smoke Sweet & Spicy
2. SuckleBusters Chipotle
2. Big Un's BBQ Sauce
3. Desert Smoke Raspberry Chipotle
4. Uncle Bob's Georgia Juice
5. Burnin' Love Sassy Mo'Lassy
5. WoodenSpoon Spicy
6. WoodenSpoon Mesquite
7. Granddaddy's Sweet Southern Heat

Mustard 1. Old Timer Gourmet
2. Brother Jimmy's Mustard
2. Fat Hen Grill Mustard Q
3. Sam Dog BBQ Yellow Dog Sauce
4. Texas Tasty BBQ Dippin' & Grillin' Sauce
5. Pig of the Month Colonel Mustard's
5. Country Chef Mustard
6. Southern Soul Low Country Soul Tangy

1.Tribal Moose Original Cranberry
2. Busters Blueberry Chipotle
3. Jerry's Slice off the Grill Old Homestead BBQ Sauce
4. Texas Smokehouse Apple
5. Desert Smoke Pineapple Habanero
6. Pig of the Month Key West in a Bottle
7. Iguana Isle Marigot Bay Mango
8. Busters Blueberry Original
8. Busters Blueberry Habanero
9. Tribal Moose Spicy Cranberry
10. SuckleBusters Spicy Peach
11. Kolander Grubb's Sweet Orange Mango

Miscellaneous 1. 816 Original
2. Picky Vicki Brazenly Bold
2. Pig Pit Garlic Parmesan Wing Sauce
3. Pigchaser Garlic
3. Bodean's Hickory
3. Bodean's Hot Chipotle
4. Rufus Teague Meat Sauce
4. DennyMike's Mesquit-O-Madness
5. Pig of the Month Get Lei'd
6. Rufus Teague Spicy Meat Sauce
7. Burnin' Love Torch-ered
8. Burnin' Love Heartbreak

1. Old Timer Gourmet
2. DennyMike's Carolina Style
3. Desert Smoke Sweet & Spicy
4. Grumpy's Black Label
5. Grumpy's Goodnight-Loving
6. 816 Original
7. Tribal Moose Original Cranberry

Live Oak Barbecue Austin Tx.

Live Oak Barbecue on Urbanspoon

Franklin BBQ Austin Tx.

Franklin Barbecue on Urbanspoon

Monday, August 29, 2011

winnie, our angel from heaven.

 our sweet Winnie passed away this weekend while we were in Austin.  she was our angel from heaven.  i cannot believe she is gone.  i just cannot believe she is gone. i love you Winnie with all my heart, and will never ever forget you. 

Saturday, August 20, 2011

Grilled Steak Fajita Recipe Newsletter

Grilled Steak Fajita Recipe Newsletter
Thursday, August 18, 2011
In this issue:
Steak Fajita Recipe
Sting-Kill Giveaway
The BBQ Rub.


The time is almost up... so enter this contest!

First, you need to visit Sting-Kill's Facebook page and "like" them... And you will be automatically entered for a chance to win a 22.5" Weber Smoker.

Sting-Kill's Facebook Page

THEN... write down your best BBQ recipe and enter it to win your choice of either a trip for two to Memphis in May 2012 or an Ole Hickory Pits Smoker

We've got this exact same Ole Hickory smoker that we use - and it's one bad machine!

You CAN win this $5,000 smoker, the odds are pretty good considering that it IS a small contest.

So enter now. Seriously!
The BBQ Rub.

Click Here To Visit The Website:
The BBQ Rub.

Grilled Steak Fajitas
I’m a pretty big fan of Mexican food and a Tyler Florence show caught my eye the other day. He made steak fajitas, and after watching him grill those steaks and put together those fajitas I just knew I could do one even better.

Cause let's face it... those guys on Food Network are great chefs, but they don't know much about REAL grilling and REAL BBQ.

To start with, I found some really good CAB sirloins on sale at my local grocery, so I thought last weekend was the perfect time to give this recipe a try.

The two sirloins I bought weighed about a pound each and I bought a couple ripe avocados, some fresh cilantro, limes, and a green bell pepper.  Everything else I needed was on hand so this shopping trip wasn’t expensive at all.  My wife loves cooking, so she was eager to jump in and help me with the prep.  Here’s how we did it:


First off when grilling steak fajitas I always marinate the steak for at least a couple of hours to give the flavors time to penetrate the meat. For fajitas I make up a mojo like marinade consisting of:

  • Juice of 2 limes and 1 orange
  • A handful of fresh cilantro roughly chopped
  • 4-5 Garlic cloves smashed on the cutting board
  • ¼ cup Extra Virgin Olive Oil
  • 2 Chipotle Peppers (I use the canned chipotle in adobo sauce)
  • 1 teaspoon of Ground Cumin
  • 1 teaspoon of Cracked Black Pepper
  • 1 teaspoon of Kosher Salt
  • 1 teaspoon of sugar

Combine all of the above ingredients in a blender and puree for a minute or two until everything comes together. 

Place the sirloin steaks in a ziplock bag and pour the marinade over it.  Shake the bag gently to make sure the marinade covers the steaks.  Place the bag in a bowl and then into the refrigerator it goes for 1-2 hours. 

While the meat is marinating, I made the guacamole. 


  • 3 Ripe Avocados
  • 1 small red onion or half a large size red onion
  • 2  Whole Garlic Cloves smashed
  • Juice of 1 fresh squeezed lime
  • A handful of Fresh Cilantro leaves finely chopped
  • 2 Tablespoons of Salsa
  • 1 Tablespoon of Mayo
  • ½ teaspoon of Ground Cumin
  • 1/8 teaspoon of Cayenne Pepper
  • Salt and Pepper to taste

Remove the seeds from the avocados and scoop out the flesh into a small mixing bowl.  Pour the Lime juice over the avocado to prevent it from turning dark.  Add the finely chopped red onion, garlic, cilantro, salsa, and Mayo.  Combine everything and then add the cumin, cayenne, and a little salt and black pepper.  Place plastic wrap over the bowl and refrigerate.

 The flavors will come together as it sits in the frige.  You can also press the plastic wrap down gently until it touches the guacamole.  This will also keep it from turning colors.  Brown guacamole is not appetizing.

Grilling the Meat: 

After the meat has been in the refrigerator for a couple of hours remove it from the marinade and let any excess marinade drip off.  Prepare a charcoal grill for direct heat.  You want a medium hot fire to sear the steaks fast

You can use whatever cut of beef that you like; I choose sirloins because I got a great price on them, but skirt steak or flank steak makes great fajitas as well. 

Once the grill is ready place the sirloins directly over the hottest part of the grill and cook them on each side for 2 minutes.

Don’t flip the steaks after two minutes rotate them ¼ turn and you’ll get some great grill marks just like fancy steak houses serve.  Cook for another two minutes and then flip to the other side. 

Grill for another two minutes, rotate ¼ turn and cook for a final 2 minutes.  The total cook time is 8 minutes.  (4 minutes each side).  After the 8 minute mark pull the steaks off the grill and take them inside for a rest.  They will be a perfect Medium Rare.

After grilling the steaks, throw some flour tortilla shells directly on the cooking grate.  This only takes a few seconds on each side.  You can warm them in the microwave, but the grill adds a nice touch to the finished product; just be careful not to leave them for too long or they will get crunchy.

Stack them on a plate with a damp paper towel over the top and they’ll stay nice and warm for a while.

While I was outside in the heat grilling the steaks for the fajitas, my wife was inside sauteing onions and peppers.  She julienned 1 sweet yellow onion and 1 green bell pepper, heated 1 tablespoon of olive oil in a skillet and added them once it was hot. 

Don’t forget to season the onions and pepper with a little salt and pepper just to wake the flavors up a little.  Also, don’t cook them to long.  They should still have a slight crunch when you bite them;  we’re not talking caramelized here.  You can also use a grill pan and do them outside but it was 100 + degrees when I was cooking and I passed that job along so I finish off a cold beer.

We made a side dish of Mexican Rice to go along with the fajitas.

To serve the fajitas I sliced the sirloins across the grain on a slight biased.  You can see in the pics that the meat was a perfect Medium Rare and Tender. 

Place a few strips of the steak on a flour tortilla, top with peppers and onions, squeeze a lime wedge over the top, a spoon of the guacamole, and a dap of sour cream and you’re ready to eat. 
It sounds like a lot of work to make these fajitas but it’s really easy.  After the marinade it only takes a few minutes.

Enjoy with a Margarita or ice cold Dos Equis and you’re in business.

I also made a few videos and took a few pictures of this procedure, and you can see them all at

Got an suggestion or a topic you would like me to talk about in this newsletter?

Email it to me at

Like The Newsletter?|| My BBQ Blog Malcom Reed Killer Hogs BBQ Team

Malcom Reed
Killer Hogs BBQ
PO Box 4267
Southaven, MS 38671

Wednesday, August 17, 2011

Smoke Signals: ‘Best BBQ Restaurant in America’

Posted at 08:00 AM ET, 08/16/2011

Smoke Signals: ‘Best BBQ Restaurant in America’

Pass on the gas: Aaron Franklin relies only on wood-burning pits. (Jim Shahin for The Washington Post)
Even before Bon Appetit crowned the tiny Franklin Barbecue in Austin the “Best BBQ Restaurant in America,” customers lined up outside at least 30 minutes before the eatery opened. Since the July article, the line has stretched down the block and around the corner. The wait can now run more than two hours.
The 33-year-old Aaron Franklin started smoking briskets on a cheap offset barrel smoker in his backyard, went to work for local barbecue legend John Mueller and then, in 2009, opened a barbecue trailer. In March, he launched his phenomenally popular brick-and-mortar restaurant. It opens at 11 a.m. and typically sells out of its 700 pounds of meat ( including 35 luscious, highly acclaimed briskets) by 1:30 p.m.
The trim, black-haired Franklin arrives at his restaurant around 3:30 a.m. to tend the pits; his briskets, rubbed with salt and pepper, go on the indirect, white-oak-fueled pit at 9 a.m. and, depending on each one’s readiness, are taken off between midnight and 4 a.m., then held in a warmer until the restaurant opens.
On a barbecue tour of central Texas last week, Smoke Signals caught up with Franklin on Sunday before he opened and talked with him about authenticity, popularity and the demands of public expectations.
Jim Shahin: Have you tried barbecue on the East Coast?
Aaron Franklin: Yeah, I was at Fette Sau [in Brooklyn]. And they’re doing a great job there. He really cares about what he’s doing. But up there you can’t have real smokers. You have to have gas or electricity. I’m just a hardcore purist on this stuff.
JS: What don’t you like about wood-fueled ovens?
AF: You can tell the difference. Rotisseries [used in a lot of gas and electric smokers] have juices dripping on top of each other, so you never get that great crunchiness [on the “bark” or exterior]. And the flavor can be good, but a lot of times it’s kind of flat.
JS: You have lots of wood here.
AF: Yeah, that up there [pointing to the top of the pile] is nine months old. Down there, about 12 months. I like well-seasoned wood because I like to burn pretty dry, pretty clean. Otherwise, you can over-smoke the meat.
JS: The incredible success: Did it take you by surprise?
AF: Yeah, I’d say so. I visualized [the restaurant] might get to the point that it had a line on Saturday. All good barbecue joints have a line on Saturday. I severely under-estimated how difficult it would be to keep making more food. We make almost 700 pounds (of meat), and it all goes in two, two-and-a-half hours.
JS: What do you attribute the phenomenon to?
AF: I don’t know. Barbecue is pretty hot stuff right now. I don’t know if we got in at the right time for the buzz. It’s certainly good barbecue. It’s not cooked in an oven or anything. I think it’s partly that and partly the service. I don’t know.
JS: You’re a barbecue rock star.
AF: I don’t pay attention to stuff like that. The Bon Appetit thing, I did read that. I thought, “Holy God, we have to get more smokers.” The Bon Ap thing was huge. All of us thought, “What are we going to do?” It’s a balance of meeting the demand and keeping it really good. Laymen think you can just make more. It’s not that simple. It takes us 20 hours of work to make it happen.
JS: Do you think you’re the best barbecue in Texas or America?
AF: No. I think nobody can be the best. It fluctuates so much. There’s nothing but variables in barbecue. The outside temperature. The wood. The size of the meats. The way the fire is burning that day. You can make something good. I don’t think you can say it’s the best. It’s the expectations then — you can’t have unreal expectations. Everybody has an off-day. And there are so many opinions on barbecue.
JS: Is there additional pressure, now that you have received all this publicity?
AF: Yeah, tons of pressure. I get headaches now. There’s pressure to keep it good. Pressure to keep people happy. Pressure to build more smokers to keep up with the demand. [He’s personally building a gigantic new pit to handle the demand.] But we are lucky. We’ve got to be some of the luckiest people out there.
JS: Tell me your thoughts about authenticity.
AF: I think the number of people sticking to traditional methods — all wood and all that — it’s getting few and far between. And people watch so much food TV, they think they go to culinary school and it’s just another type of food. But it’s not just another type of food. Barbecue is different. It’s not about ovens. It’s about wood and fire. And it’s about community, about going up the road to get some wood [from a competitor] when you run out, about family gatherings, about helping each other out. Barbecue means more than just a sandwich or just being the best. It’s not a competition. It’s more special than just, like, lunch.
By  |  08:00 AM ET, 08/16/2011

Tuesday, August 16, 2011

JJ then & now...

My moms favorite saying, " Hard work Always Pays Off ".
We are so proud of him.  He iz Awesome!!!