Friday, September 23, 2011

Texas/OU Weekend BBQ Blowout!!!

DRG Concepts and Downtown Dallas Inc. Announce Texas/OU Weekend Barbecue Blowout

Here’s another great reason to head downtown during Texas/OU weekend: the folks at DRG (Dallas Chop House, Wild Salsa, Dallas Fish Market) and Downtown Dallas Inc. have teamed up to create the Texas/OU Red River Barbecue Shootout. What is the Red River Barbecue Shootout, you ask? It’s a competition between four pitmasters from Oklahoma and four from Texas on one night followed by a rocking party the next. The dudes doing the cooking are:
TEXAS                                   OKLAHOMA
Kent Black                                Keith Jennison
Black’s  – Lockhart                  Elmer’s    – Tulsa
Joe Duncan                               Charles Smith
Baker’s Ribs – Dallas              Leo’s BBQ -  Oklahoma City
Kelly Duncan                            Jev Vandegrift
Big Daddy’s – Lavon               Van’s Pig Stand – Shawnee
Cliff Payne                                  Joe Wells
Cousin’s – Fort Worth             Smokin’ Joe’s Rib Ranch and RV Park – Davis
The competition will take place on October 6.  Pitmasters will be cooking their signature St. Louis pork ribs and sauces all day in Downtown’s Main Street Garden (St. Paul and Main Street) for a 7 p.m. special private judging by a panel of food experts, sports industry members, and community leaders.  From this “blind” judging (where judges will not know who cooked what recipe and judge only on food) , two winners, one from Oklahoma and one from Texas will be selected.  (The panel of judges will be announced in advance of October 6.)
Jump for more.
Then, the two winning pitmasters will cook their winning recipes up all day on Friday, October 7, to be sold at The Texas/OU Red River Barbecue Shootout Celebration in Main Street Garden from 5 p.m. to 10 p.m.  The Ultimate Champion Winning Pitmaster will be determined by a People’s Choice vote among the 2,000-plus attendees expected at the event.  This will also be a “blind” contest, during which attendees will be invited to purchase a Shootout Rib Plate with “Ribs A and B” identified only and for which they will place a vote. A $1,000 prize, and additional gifts and prizes will be presented to the Champion Pitmaster at 8:30 p.m.
Then on Friday, October 7, Main Street in downtown will be the spot to be for music, food and fun. As a part of the celebration, DRG Concepts and Downtown Dallas inc. are bringing in music from Dallas’ Eleven Hundred Springs, Norman’s Damn Quails, and Austin’s Backporch Mary.  The bands will perform all evening on October 7, starting at 5:30 p.m. The concerts are free and open to the public.  Everyone is invited to bring their lawn chairs and blankets to enjoy the music on the lawn at Main Street Garden.
Food, including the Red River Shootout People’s Choice Rib Plate, as well as beer, wine and margaritas, will be available for purchase at the October 7 event.

BBQ Whole Hog: Breaking It Down Newsletter Thursday, September 22, 2011

Whole Hog BBQ Newsletter
Thursday, September 22, 2011
In this issue:
Break-Down a Whole Hog
Sting-Kill Giveaway


Sting-Kill's Facebook Page

Enter 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


Mark Lambert from Sweet Swine O’ Mine BBQ team just started a new BBQ Radio Show in the Memphis area. 

He will be discussing "All Things BBQ" on Saturdays from Noon until 1pm. 

This man is a World Champion BBQ cook, so plan to tune-in on 990AM (in memphis area) or listen on the web at
The BBQ Rub.

Click Here To Visit The Website:
The BBQ Rub.

Whole Hog: The Ultimate BBQ
Wow, I’ve been really busy the past couple of weeks. I’ve cooked in 3 different contests this month, and the time just seems to fly right by. We’ve had some really great luck with our pork lately.  

The butts, shoulders, and ribs have been getting calls left and right. The appearance and flavor profile that The Bbq Rub. gives the meat is knocking the judges socks off.

We even cooked a whole hog last weekend at the Smokin’ Aces Bbq Contest at Harrah’s Casino. The defending Memphis in May Whole Hog Champion for two years running was there - as was a host of other former World Champion teams.  Our hog was on-time and I got a chance to shoot a short video on how to break a hog down after it’s cooked.  You can check it out here:
Break Down a Whole Hog

When I break down a hog down, I like to keep the meat separated into different groups. First thing first is to wear some insulated latex gloves. Just because that hog has been done for several hours doesn’t mean that it’s cool. The heat still in the meat is hot enough to cause a minor burn, so wearing protection will prevent any accidents.

I start with the shoulder. Pull the hide back, remove the bones, and muscle out the meat. Be sure to d iscard any fat or sinew membrane that is connected to it. You’ll end up with a full size aluminum pan of meat once you get both shoulders broke down.

Next pull the ribs out. If you’ve taken the time to remove them before cooking this is simple, but if not you may need a knife to dislocate them. You can get some decent meat from between the rib bones.  Don’t just throw this away because it is good eating.

Now, Just below the ribs is the best meat on the hog. The bacon will be under a thin layer of fat. Run your fingers down the side right next to the skin and raise up all of the meat just lying there. It’ll be surrounded in fat, but with a gloved hand, it will come right off.  What’s left is pandemonium. This is the absolute best part of a whole , smoked hog. Pure, unadulterated, pork goodness that will melt in your mouth and is jam packed with flavor.

I try to keep the bacon hid from the public.  It’s reserved for bribes, favors, ransom payments, etc, etc……Believe me that bacon will make you lots of friends down the road.

Then it’s time to pull out the loins. The loin is the hardest thing to cook in a whole hog because it can dry out on you before the shoulders and hams get done. To do it right takes know how, and good loin will win you lots of bbq contests and compliments.

To remove it, run your hands down along the spine all the way to the hide. Now work them along the backbone until the loin is free. It shouldn’t take much effort if the hog has been properly rendered. If the loin is over cooked it will be falling apart. I try to keep it together as much as possible. Once you remove the loin on both sides of the backbone, you’ll have another full pan of meat. 

Now it’s time to tackle the hams. The hams are the largest mus cle group on the whole hog. What I like to do is run my hand down into them, pull out the leg bones and keep the meat in as large as pieces as possible. The hams tend to get dry because there’s just not as much fat content in them as there is in the shoulders.

Keeping the ham in large pieces will keep the meat moist. Last weekend I even removed one ham whole and wrapped it in aluminum foil. All I did was use a knife and cut the hide around the ham. Then I was able to lift the whole thing off the rack into a pan.  Now it will stay moist and juicy even when it’s froze. After breaking down the hams you’ll have a third full size pan of meat maybe more depending on the size of the hog.

What is left should be the bones, skin, and a bunch of fatty, greasy meat. I do take the extra time to sort through all of it, besides the fact that my Papaw would kick my tail if I didn’t. He couldn’t stand to waste one ounce of hog meat, and I just can’t bring myself to throw it away either. 

You’re going to have to dig through all those nooks and crannies to get it… but your already in there, so why not?

Also, for those that are interested, I shot a video on how to lay out the aluminum foil so it’s easy to wrap the hog when it comes time.  It’s uploaded here: Whole Hog Prep - Wrapping Whole Pig
And we shot a short video about how to prepare a fire for slow-burning. This is key when smoking your whole hog. You can watch this video here: How To Build a Slow-Burning Fire
Got an suggestion or a topic you would like me to talk about in this newsletter?

Email it to me at

The Killer Hog's Rub... THE BBQ RUB. (period)
We've been getting great reviews on this rub and winning with it like crazy.

It not only gives your BBQ meat great flavor, but it gives it great color too.

It's a sweet n' spicy rub that goes perfectly with BBQ. You gotta try it. You gotta tell your friends about it.

It IS The BBQ Rub. (period)|| My BBQ Blog Malcom Reed Killer Hogs BBQ Team

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

Thursday, September 22, 2011

Traders Village IBCA Cook-Off 2011

28th International Bar-B-Que Cookoff

October 8th-9th 2011

Barbeque smoke will fill the air for two days in five different competitions during the 28th Annual International Bar-B-Que Cookers Association Cookoff at Traders Village in Grand Prairie.

This is one of the largest BBQ events in Texas and this year’s event is expected to be even larger. Over 100 cookers will prepare over 600 judging samples, in the two days of competition. Thousands of dollars in prize money will attract BBQ cooks from across the state and beyond. The event is free to the public both days, with only a $3.00 parking fee.

Saturday, October 8, will have the following lineup of BBQ competition: The Obie-Cue Backyard BBQ Championship, the International Bar-B-Que Cookers Association Invitational and a Kid’s Cookoff. The Obie-Cue event is open to anyone with a patio, or backyard grill or smoker and will offer Obie-Cues Texas Spice products and $1,000.00 in prize money. The International Bar-B-Que Cookers Association (IBCA) Invitational is for this year’s I.B.C.A. season qualifiers (by invitations only).

Sunday, October 9, will feature the I.B.C.A. Championship Cookoff, with judging in beef brisket, pork ribs, and chicken. Winners in the Sunday competition will receive cash prizes, unique awards and I.B.C.A. bonus cash money.

The Traders Village event has always been a popular contest for first-time cookers attracted to the “backyarder chicken” category. It’s an event that allows anyone who wants to “get their feet wet” in the world of BBQ competition to do so with a minimum of equipment and expense. Weekend patio chefs with a secret recipe for chicken will really shine at this cookoff.

Entry fees from the Obie-Cue event ($25 per cooker) will be donated to the “KASH FOR KIDS” charity. Last years' entry fees and raffle items generated $4,000, which was donated to help make Christmas more joyful for needy children in Tarrant county.

The barbeque cooks and their cooking devices are a show in themselves at this culinary event. The serious beef barons will showcase custom-made, unique traveling pits with individual touches of creativity to suit the owner’s taste. While the cooking competition can become serious, the atmosphere and camaraderie will be strictly fun-filled recreation.

Cookoff visitors will get a firsthand look at how seriously barbequers take their cooking and their fun. You can look, smell and often taste. If you ask when a team isn’t busy preparing an entry for the judges, you can get some practical tips on how to improve your home barbeque cooking skills.

With the large number of cooks expected at this years event, there will be a need for many judges. The public is invited to sign up, at the cookoff judging area, for a free chance to judge the BBQ competition.

Traders Village is located at 2602 Mayfield Road, Grand Prairie, one mile north of I-20, taking the Hwy. 360 exit. There is no admission charge to Traders Village, which is open every Saturday and Sunday, 8 AM to Dusk. Parking is only $3.00 per vehicle. For more information call 972-647-2331.

Wednesday, September 21, 2011

The Hungry Butcher BBQ...

The Hungry Butcher are: Hans Petter Rasmussen.Sausage maker and meat cutter. Grillnerd and proud member of European All Star BBQ Team. On this site you gonna get a look into my world :-)About competition BBQ, my grill tips,recipies,tests on spices, bbq sauces, grill and bbq equipment, and of course links and movies that are Grill and BBQ related :-)

Blog Link HERE.

Saturday, September 17, 2011

Five Guys Burgers and Fries Plano...

 Finally my wife & I have found a great burger place close to the house.  I was beginning to think this would never happen.  JC's Burgers was as close to a great hamburger as we could find north of the Plano Frisco border.  Our meal pictured was $ 19.50. I was stuffed.  WOW, can you imagine, the large order of fries was really a Large order of fries. The regular burger is a double meat. As you can see in the pics, the place was packed, and the line at the door never stopped.  I am now a member of the "Five Guys Fan-Club"...

Five Guys Burgers and Fries on Urbanspoon

Talk Texan Bar-B-Que Arlington's Own First Place Greenville BBQ Cookoff Ribs & Brisket...

Burnt Ends BBQ...

5 lbs of already cooked brisket point, cut into 3/4″ cubes
Half cup of BBQ rub
1 cup of BBQ sauce
Chop your brisket into cubes and place in disposable half pan, coat well with your favorite rub and smoke at 250 degrees for 1.5 to 3 hrs stirring occasionally, allowing the cubes of meat to render out the fat and become very tender.
Coat with your favorite BBQ sauce for the last hour.
The cubes will become a tender, melt in your mouth, gooey sticky goodness!

Burnt Ends BBQ:

Saturday, September 10, 2011

@Killer_Hogs_BBQ butts & ribs...

i hope i can even come close...

Tips for Smoking Whole Shoulders and Butts
Whether smoking a Whole Shoulder or a Butt I always inject. 
A simple injection that I use is...
  • 16oz Apple Juice
  • 1/2 cup Kosher Salt
  • 1/2 cup Brown Sugar
  • 1 TBS Worcestshire Sauce
  • 1 TBS Soy Sauce
Heat over medium heat until the salt and sugar are completely dissolved.  Allow this mixture to cool and inject. 
I use the entire amount for a whole shoulder or half for a butt.  It's easier if you leave the meat in the cryovac package while injecting.  Stick the meat right through the croyvac and it will "hold" most of the injection.  Allow the meat to rest for an hour up to overnight. 

For the dry rub, I start with a mustard slather then apply the dry rub... 
Use a rub that has a low sugar content.  To much sugar will cause the meat to produce a "black bark" and that is not what you want.  I start with a rub that has salt as the main ingredient. 
I've found that the salt along with proper wood smoke creates the pink "smoke ring". 
It causes a chemical reaction to occur drawing the moisture out of the meat and in turn putting the other flavors from the spices and smoke deep into the meat.

Pay close attention to the internal temperature of your meat. 
A good instant read thermometer is a must have piece of equipment.  When the internal temp gets to 160 degrees you need to stop adding smoke to the meat. 

At this point the pours in the pork close and won't allow anymore smoke penetration.  Heavy smoke after 160 internal will cause the meat to have a really bad taste.  (Similar to lighter fluid)

Once the meat reaches 160 internal, I wrap the shoulders or butts in heavy duty aluminum foil.  This helps "tenderize" the meat. Leave the wrapped butts/shoulders on the smoker until you reach 195 degrees internal. 

Unwrap at this point and vent for several minutes.  Carefully return the meat to the smoker and glaze with your sauce. 

Following these tips will create the best Whole Shoulder or Butts every time.

Malcom Reed
Killer Hogs BBQ Team 

Championship BBQ Baste Recipe
  • butts getting basted with championship recipe1 cup Apple Juice
  • 1/4 cup Garlic Red Wine Vinegar
  • 1/4 cup Olive Oil
  • 1 cup Water
Pour all ingredients into plastic spray bottle. 
Shake well and keep refrigerated.
Very simple recipie, but it will help to keep your meat moist, flavorful and also help you to build a nice bark on your pork shoulders and pork butts.

Brisket Injection
Beef brisketI always recommend injecting Beef Brisket just because it will give your meat more flavor and it will help to keep it moist during - and after - the cooking process.
  • Beef Base (1 heaping tea)
  • Worcestershire Sauce (1 TBS)
  • Soy Sauce (1 TBS)
  • Accent (1 tea)
  • Water (2 cups)
Warm the water in a small sauce pan, add the beef base and whisk, then add the rest.
It doesn't have to be boiling but you want to get it hot enough to dissolve the beef base.
You can find the beef base at most grocery stores in the soup isle next to the chicken bouillon.
And, as always, if you have any questions - email me at