Killer Hogs Recipe: BBQ Hot Wings

It’s time to fire up the grill! This BBQ Hot Wings recipe from our award winning friends at Killer Hogs BBQ Team will have your taste buds watering. Follow the recipe below and you’ll be grilling like a pro. Ingredients: 4 lbs Frozen Party Wings 16 oz Zesty Italian Dressing 1 Cup Hot Sauce 1 Cup BBQ Sauce 1 Stick Salted Butter 1/4 Cup BBQ Rub Instructions: Place frozen wings in a large zip lock bag and add Italian dressing. Place in the refrigerator overnight. Prepare smoker or grill for indirect cooking at 300°F. Remove wing sections from marinade and …

Grilling Flat Iron Steaks

The flat iron steak comes from the shoulder area of the cow. It’s the meat from the top blade roast inside the curve of the blade bone. You may see it called “top blade steak”, “patio steak”, or simply “top blade roast”. The flat iron is a tender cut of beef, and it cooks very evenly due to its flat, uniform shape. That’s where the name “flat iron” comes from…it looks like an old timey iron. The method for cooking this cut of beef is pretty simple: Apply a generous coating of salt, black pepper, and garlic. The base layer …

Smoked Pork Belly

For a while now, I’ve wanted to do a pork belly on my backyard smoker. The only time I get true bacon is off a whole hog, and I wanted to duplicate that “whole hog” style bacon on a smaller scale – something anyone can do. So I went and bought myself a case of pork bellies earlier this week. I had 5 bellies total, so I have some homemade, cured bacon in the works – and I’m going to share that too. But today it’s all about uncured, slow-smoked, melt-in-your-mouth goodness that is pork belly. The pork belly I …

Tired of Dry Barbeque?

When you’re grilling or smoking, moisture is crucial. The last thing you want is to dry out an expensive cut of meat, so to prevent this I use a baste.  I apply it with a mop about every hour on long cooks or at every turn when grilling over high heat. Use an inexpensive bbq mop and give the outside a quick “mopping” with the baste.  This prevents the outside from becoming dry and it also adds another layer of flavor to your finished product.  Here’s a recipe that I use in BBQ competitions: Championship BBQ Baste Recipe 1 cup …