Tuesday, November 29, 2011

Ever tried a ham cooked on a rotisserie?

received a great e-mail from my cousin in Ohio.
asking me about her grandfather's "back in the day" ham spit recipe.
really funny because we are doing a whole hog for christmas.
and i'm wanting to turn my bbq business into a whole hog bbq specialty.
thank you Denise, now i want to rotisserie a whole hog.
nothin better.
Wish you and all your family a Super "Hog Cookin" Christmas!!!


Place the ham on your rotisserie spit and place on the grill over a medium to low heat. Cook for about 13 minutes per pound or about 1 hour for a 5 pound ham. Meanwhile combine the honey, lemon juice, cinnamon and cloves. When the internal temperature reaches about 150 degrees F begin brushing the honey mixture over the surface of the ham. Once it is well coated start sprinkling the sugar over the ham. You want to get an even coating. Close lid and continue roasting until the sugar has started to turn brown and you can no longer see the sugar crystals. Turn off the heat, but leave the rotisserie running for 10 minutes to allow the sugar to set. Carefully remove ham from grill and rotisserie. Carve and serve.
  • 1 5-pound ham, fully cooked
  • 1/2 cup honey
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves

Honey-Glazed Ham

From: The Ultimate Rotisserie Cookbook by Diane Phillips
(Harvard Common Press; October 2002; ISBN: 1558322337; PB)
Cookbook Heaven @ Recipelink.com

Every year the purveyors of spiral sliced ham run advertisements that make your mouth water. Including beauty shots of a glistening ham with a crackly coating. Your rotisserie can help you to achieve the same crispy coating, and for a lot less than that ham from the store. Basting with a combination of honey and raw sugar during the last 30 minutes of cooking time will give you that delicious, crunchy glaze.
Servings 8
• One 5-pound fully cooked boneless or bone in ham
• Spiced Honey Glaze:
• 1/2 cup honey
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup raw sugar crystals
1. Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound.
2. While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.
3. About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze. Then sprinkle the sugar crystals evenly over the glaze. Restart the machine and continue roasting.
4. Remove the ham from the spit rod, being careful not to knock off any of the crust. Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving. 


  1. Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound.

  2. While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.

  3. About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze.

  4. Then sprinkle the sugar crystals evenly over the glaze.

  5. Restart the machine and continue roasting.

  6. Remove the ham from the spit rod, being careful not to knock off any of the crust.

  7. Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving.

Tuesday, November 22, 2011

Mark 10:42-45

42But Jesus called them to him, and saith unto them, Ye know that they which are accounted to rule over the Gentiles exercise lordship over them; and their great ones exercise authority upon them.  43But so shall it not be among you: but whosoever will be great among you, shall be your minister:
 44And whosoever of you will be the chiefest, shall be servant of all.
 45For even the Son of man came not to be ministered unto, but to minister, and to give his life a ransom for many.

Wednesday, November 16, 2011

Texas Friend Jeff Wyatt of Redneck Cooker BBQ Team has a new tasty brisket rub. "BRISKET #1"

  Jeff Wyatt is the head cook behind Redneck Cooker BBQ team.  Specializing in brisket, ribs and chicken Redneck Cooker has won many awards with his very own recipes.  These recipes as well as techniques are also taught in Jeff's BBQ cooking classes.  From hot and fast cooking to plating and presentation.  Redneck Cooker can help you bring the very best out of your bbq.
  He also offer's catering for small to large events.  They offer both on and off site catering.  Your guests will be amazed at seeing their bbq being cooked and served from their professional competition bbq pits.  The next time you want to have an office party, celebrate the holidays, or just have a great party at your home consider professional catering by your "Redneck Cooker"!
Glen Rose TX.
Link to Redneck Cooker website HERE.

Thursday, November 10, 2011

Smoke Your Thanksgiving Turkey HowtoBBQright.com Newsletter Thursday, November 10, 2011

Smoke Your Thanksgiving Turkey
Thursday, November 10, 2011
In this issue:
Holiday Cook
Smokin' Turkeys
BBQ Mag Online

Holiday Hams and Turkeys

We are doing our annual Holiday Ham and Turkey Sale...

And if you live locally in the North Mississippi and Memphis area, we are slow-smoking the best turkeys and hams you can buy (because we cook with love).


All Turkeys and Hams will be cooked FRESH on Wednesday November 23rd.

Brown Sugar Glazed Smoked Ham
7-8 lb Avg.
Feeds 14-16 people
Cost: $40
Smoked Turkey
10-12 lb Avg.
Feeds 10-12 people
Cost is $35

Buy A Turkey or Ham
You can email me directly with any questions - or any special requests - and I will get back to you immediately!
Malcom Reed


BBQ Mag Online

Barbeque Mag Online is your online source for everything in the world of BBQ, featuring competition and backyard event coverage, recipes, team spotlights and more.

PLUS... My BBQ Is on the cover this month along with an article I wrote on Pulled Pork.

Check It Out HERE.
Tips for Beginner BBQ Teams:
BBQ contests cost MONEY... LOTS of money.

And the best way that I have found to raise money for your team is through fundraisers.

We always do a few butt sales every year, we usually hold a crawfish boil and try to do a few holiday cooks to generate the money we need to pay for our expenses.

It just makes it so much easier on everyone to raise money for your team this way - instead of asking all your team members to fork out several hundred bucks for each contest.

If you provide good quality BBQ every time - people will start to look forward to your fundraisers.

TIP: It's a good idea to keep a list of people who buy from you - either phone numbers or email addresses. This way getting the word out about upcoming cooks is a lot easier.

Forget The Oven and Fire Up Your Smoker
Just because competitions are over for the year doesn’t mean that I’m giving my smokers a rest.  One of my favorite things to cook this time of year is Whole Smoked Turkey. 

If you’ve never smoked a turkey, I promise that you’ll love it.  I also get a ton of emails about how it’s done, and I have a method on the website that will walk you through it.  It can be found here:  http://www.howtobbqright.com/smokeaturkey.html

And since we're talking turkey, I've got a few little tips that you might want to try ou the next time you decide to smoke a turkey.

Brining is the best way to produce a moist, flavorful turkey.  I like to brine them for 24 hours prior to smoking, but one problem that comes up is having enough space to store the turkey while it brines.  My solution is an insulated 5 gallon water jug.  They can be found at hardware stores or even Wal-Mart and are fairly inexpensive.  I also use the XL Ziploc Bags (the kind you find in the storage section of your grocery store) to keep everything clean. 

Just place the Bag inside the Water Jug and in goes the turkey.  Pour the brine over it and close it up tight.  There’s plenty of room for ice to keep everything nice and cool.  Clean-up is a breeze and you don’t have to worry with making a mess in the refrigerator.

The Brine:
I have a good brine recipe that I like to use on my website, but you can also kick the flavor up by using different things.  Instead of molasses or honey substitute Apple or Peach Jelly (Pecan or Maple Syrup produces a nice boost too). 

You can try using fresh herb s such as Thyme, Rosemary, Sage, and Bay Leaves along with Whole Black Pepper Corns, Allspice, and Cloves to create some great flavor.  Another thing that I do from time to time is to swap out some of the water with apple or orange juice.  Play around with any combination of these ingredients and make it your own.

 An injection will place flavor deep down in the meat.  I concentrate on the thighs and legs, and also hit the breast in several spots.  One of the standard injections I like for Smoked Turkey is Tony’s Creole Butter, but you can make your own injection just as easy.

One that I like is:
14 oz. Chicken Stock
4 oz. Melted Butter not Margarine
1 Tablespoon Worcestershire
1 Tablespoon Frank’s Hot Sauce
1 Tablespoon of Finely Ground BBQ Rub (of course, The BBQ Rub. works best )

This injection is simple but it packs flavor.  I warm the injection slightly to keep the butter thin; once it is injected into a cold bird, it will thicken up and help hold the flavors inside the meat.

Spraying the outside
I want everything to come off my smoker looking pretty because people eat with their eyes. So to get a beautiful looking skin on my Turkey I use a cooking spray like Pam before applying the dry seasoning. 

Not only will it help the dry seasonings stick, but it will also create that mahogany look that great smoked meat should have.  Also you can pin the neck skin with a couple of tooth picks to prevent it from shrinking and exposing to much of the breast. It’s the little details that make it, ya know…

Cook time: 
It normally takes about 6 hours for a turkey to smoke at 225.  I usually check the turkey at the 4 hour mark just to see where it is.  If I notice that the outside is starting to get darker than I like, I spray on a little more cooking spray or spritz it with apple juice. 

Also, tenting with aluminum foil will prevent it from getting too dark as well.  I know when the turkey is done when I grab the leg and twist.  If it feels like it will come off with a little more pressure, then the turkey is done. 

The temperature should be at least 165 in the thickest part of the thigh.  The breast will be a little higher in the 170 range.  All juices should run clear once you remove the thermometer.

I actually have my first batch of holiday turkeys on the smoker right now… looking goo-oood.

Hopefully some of these tips can give you a few ideas and get you to slow-smoke your own turkey this year.

Once you get it down you may even decide to make a little money selling t hem to friends and family.  It’s a great way to build a little war chest for next year’s bbq season.
Got an suggestion or a topic you would like me to talk about in this newsletter?

Email it to me at Malcom@killerhogs.com

My Own Personal Recipe... THE BBQ RUB. (period)
HowtoBBQright.com| killerhogs.com| My BBQ Blog

Howtobbqright.com Malcom Reed Killer Hogs BBQ Team malcom@killerhogs.com

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

Thursday, November 3, 2011

Big Mista's BBQ Weeknight Gumbo recipe...

Here’s an easy recipe if you have a stocked pantry and freezer. You did stock your pantry and freezer like I told you in my earlier posts, right? (If you didn’t go back and read those posts right now. I’ll wait. Really. Go read them. *tapping foot* You’re back already? Let’s continue.)

Gumbo is one of those dishes that most people think you only get once a year because it takes hours to make. Wrong. I’m going to clear up the “mystery” of Gumbo right now.


6 boneless, skinless chicken thighs, diced (these get a lot of miles in my kitchen)
1 lb polish sausage or hot links, sliced
1 1/2 lbs shrimp (I used frozen pre cooked shrimp to save time)
1 cup + 1tbsp cooking oil
1 cup flour
2 quarts chicken stock or broth (In a pinch you can use chicken buillion and water)
2 tbsp salt
2 tbsp black pepper
2 tbsp red pepper (I like it spicy. You can cut back on this if you like but you do need some.)
2 tbsp garlic powder
1 tbsp Italian seasoning
1 tbsp Gumbo Filé (Should be in the spice section or the “ethnic” section)
1 onion, chopped
1 bell pepper,chopped
1 tbsp garlic, minced

Season the chicken with salt and pepper. Add 1 tbsp cooking oil to a hot dutch oven or stock pot. Saute the chicken in the pot until just done. Remove chicken and all dripping. Add the sausage and cook until the slices start to get a little crispy on the outside. Remove the sausage but leave the drippings. Add the onions to the pot and saute in the sausage drippings. Remove the onion but leave the drippings.

Now we make the roux. Roux is basically flour cooked in oil it is essential to Gumbo and other Cajun and Creole dishes. Add the 1 cup of oil. When it is hot, lower the heat to medium-low and slowly sprinkle in the flour, stirring constantly. When all of the flour is in, keep cooking until the roux get to the desired color. For this particular Gumbo, I went with a blonde color. The lighter the roux, the more thickening power it has. Darker roux add more of a nuttier flavor.

When the roux reaches the color you like, add the onion, bell pepper and garlic. Continue stirring. Next add the chicken stock or broth. Mix well. Next, add everything that is left except the shrimp, the Filé and the rice. Stir and let it simmer for about 15 minutes. Taste and adjust seasoning. Start cooking your rice now.

When the rice is almost done, add the shrimp and the Filé. Stir. Two minutes should cook the shrimp. Serve in a bowl with rice. Eat.

Now you have Gumbo as often as you like! Impress you friends and family.


Derrick Riches Top Ten Brisket Rub Recipes... bbq.about.com

Best Odds Brisket Rub

  • 1/2 cup paprika
  • 1/3 cup brown sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 2 tablespoons oregano
  • 2 tablespoons salt



 Texas-Style Brisket Rub

  • 5 tablespoons paprika
  • 3 tablespoons salt
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon dried parsley
  • 2 teaspoons cayenne pepper 
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/4 teaspoon hot chili powder 

Brisket Brown Sugar Rub

  • 1/3 cup brown sugar
  • 1/3 cup salt (coarse salt works best)
  • 1/3 cup paprika
  • 1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
  • 1/3 cup ground black pepper 

Kevi's Buckin' Beef Rub

  • 1/2 cup chili powder
  • 1 tablespoon garlic powder
  • 3 teaspoons black pepper
  • 1 teaspoon cayenne pepper

Barbecue Brisket Rub

  • 1/4 cup kosher or coarse salt
  • 1 tablespoon black pepper, ground
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper
  • 2 teaspoons oregano leaves, dried
  • 2 teaspoons granulated garlic
  • 1 teaspoon ground cumin 

Chipotle Dry Rub

  • 2 dried chipotle peppers (use 3 to heat it up a little)
  • 3 tablespoons black pepper
  • 2 tablespoons dried oregano
  • 1 tablespoon dried cilantro leaves
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon ground dry orange peel 

Chili Wet Rub

  • 1/4 cup hot chili powder
  • 2 tablespoons salt
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon fresh ground pepper

Southwestern Wet Rub for Brisket

  • 3 tablespoon brown sugar
  • 2 tablespoon cayenne
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic crushed
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 tablespoon Tabasco
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 teaspoon cumin 

Chili Pepper Rub for Brisket

  • 1 cup brown sugar
  • 1 green chili finely chopped
  • 1/2 cup chili powder
  • 1 tablespoon cayenne
  • ground black pepper 

Watch your eyes Rub

  • 1/2 cup paprika
  • 1/4 cup black pepper
  • 1/4 cup sugar
  • 3 tablespoons salt
  • 3 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne

bbq.about.com bbq's & grilling website HERE.

Wednesday, November 2, 2011

Texas Monthly "baking a Pecan Pie" by Andrea Valdez...

In Texas, a Thanksgiving spread without pecan pie is like Willie without Trigger. “People just expect it,” says Bud “the Pieman” Royer, whose restaurant, Royers Round Top Cafe, in Round Top, ships thousands of pies across the nation during the holidays. “It brings back memories of Grandma baking pecan pie in her kitchen.” But more important than nostalgia, serving the dessert is a matter of Texas pride—the pecan is, after all, our state tree. After you pick and shell your pecans, whip up Royer’s favorite pecan pie, courtesy of former Houston Chronicle food editor Ann Criswell, whose recipe appeared in Texas the Beautiful Cookbook. “We like her recipe because she doesn’t use dark syrup, which means it doesn’t have that heavy molasses taste,” he says.


5 cups white flour; 2 cups minus 3 tablespoons Crisco; 1/2 cup water; 1/4 teaspoon salt

Filling: 1/3 cup butter; 1 cup white sugar; 1 cup light corn syrup; 4 eggs; 1 teaspoon salt; 1 tablespoon vanilla extract; 1  1/2 cups pecan halves

1. “The key to a great pie is great crust,” says Royer. Dissolve the salt in the water. Set aside. Using two forks, your hands, or, if you’re a kitchen gadget fanatic, a dough blender, cut the shortening into the flour until the mixture is crumbly. Add the salt water and mix until the dough pulls cleanly away from your hands (if needed, add a tablespoon or two of flour). This recipe makes three 10-inch crusts; leave out your working dough and put the other two in the freezer for later use.

2. Clear some counter space and lightly dust the surface, a rolling pin, the dough, and your hands with flour. Applying even pressure, roll out the dough with a back-and-forth motion. Give it a half turn, and repeat the process until it’s roughly 1/8 inch thick. Dust the dough, and fold it in half twice, so it forms a wedge. Place the crust in a 10-inch pie pan, and unfold it.

3. Some people crimp the crust using fork tines, but Royer simply pinches the dough between his fingers. “This is homemade, which means it doesn’t have to be perfect,” he says. “Life’s too short to make decorative leaves out of dough.”

4. Melt the butter, and combine it with the sugar, corn syrup, eggs, salt, and vanilla. Pour the mixture into the pie shell. Place the pecan halves on top. (“It’s important to use the halves,” says Royer. “They taste better than the pieces.”) Bake at 350 degrees for 45 to 60 minutes. It’s ready when you stick a knife into the pie and it comes out clean.