Killer Hogs Recipe: Sweet & Spicy Pulled Pork

Mouth watering already? Read below for instructions on how to make a savory pulled pork with a delicious sweet and spicy glaze! Ingredients: 8-10lb Pork Butt Roast 2oz Yellow Mustard 4oz BBQ Rub 8oz Red Wine Vinegar 8oz Water Sweet and Spicy Glaze Recipe: 1 cup BBQ Sauce ¼ cup Apple Juice ¼ cup Apple Jelly 1 Tablespoon Hot Sauce Heat jelly in a microwave-safe container. Add remaining ingredients together and mix well. Instructions: 1. Remove Pork Butt from packaging and pat dry with paper towel to remove moisture. 2. Apply mustard to the outside of Pork Butt. Then liberally …

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 …

Malcom’s Pre-Game Sausage and Cheese Plate

If you’re looking for a quick appetizer that can be prepared on a smoker or grill, then this recipe is perfect for you. The Sausage and Cheese Plate is a staple at just about every BBQ joint in Memphis; it’s one of my favorite things to order when I’m in the mood for restaurant Q; and it goes perfect with a cold pitcher of beer. It’s also easy to prepare at home, so the next time you need a quick appetizer for any get-together, Here’s how to make it: 2lbs of fully cooked Polish Kielbasa smoked sausage 2oz The BBQ …

Caribbean Style Hot Wings

If you’re looking for a way to spice up your average chicken wing, I have a great recipe that I want to share with you.  This is my take on a Caribbean Style hot wing cooked over charcoal.  There’s nothing wrong with deep fried hot wings but the flavor that the grill gives these wings is much better, and it’s a little healthier for you too! I start with 4lbs of frozen wings that you can find at any supermarket.  Look for the bag that contains both 1st and 2nd wing sections.  You can also buy whole wings and cut …

Grilled Lamb Loin Chops

When I think of lamb, fresh herbs and garlic come to mind, and that’s the ingredients I’m going to use for this dish.  Herbs like Rosemary, Thyme, Oregano compliment the natural flavor of lamb, and  I’m using them in a marinade for the loin chops. Here’s the recipe for the marinade: ½ cup Olive Oil Juice of 2 large Lemons Zest of 2 large Lemons (heaping Tablespoon) 4-5 cloves of fresh garlic chopped 1 Tablespoon Fresh Rosemary finely chopped 1 Tablespoon Fresh Oregano finely chopped 1 Tablespoon Fresh Thyme finely chopped Pour the lemon juice in a mixing bowl and …

Korean Style Short Ribs

You can find these beef short ribs at your local grocery store for around $3 per lb. They’re cut about 1/4” thick from the chuck flanken area of the beef rib which makes them perfect for quick grilling.  You’ll want to give the short ribs a good rinse under cool water when you take them out of the package.  I found that there are tiny bits of bone shard left on the meat from the butcher process.  Rinse this away and you won’t have to worry about biting down on any hard bits of bone after it’s cooked.  Be sure …

Grilled Jalapeno Poppers

Grilled Jalapeno Poppers Ingredients: 2   12oz Sirloin Steaks cut into bite size chunks 1 dozen whole jalapeno peppers 1lb thin sliced bacon 8oz cream cheese 4oz Worcestershire Sauce 4oz Italian Dressing 2oz Soy Sauce 3 TBS BBQ dry rub Directions: Season the Sirloin chunks with Salt, Pepper, and Granulated Garlic on both sides; then place in a gallon size zip top storage bag. Next pour in Worcestershire, Soy Sauce, and Italian Dressing. Move the pieces of steak around so that everything is covered, and place the bag in the refrigerator for 1-2 hours. While the meat is marinating, split the …

Download our BBQ without the Buzzkill recipe book!

Team Sting-Kill was so blown away by all of the recipes we received during our BBQ without the Buzzkill contest that we wanted to share a bunch of our favorites with you all, as our way of saying “thanks for entering”! We created a BBQ without the Buzzkill recipe book – and it’s available for download today! Just click over to our Facebook page and download it right there!

BBQ without the Buzzkill August Winner

Ken’s amazing Chicken Bomb recipe is our August winner of the BBQ without the Buzzkill contest! This is no ordinary BBQ chicken recipe.  What we have here is a jalapeño stuffed with cream cheese, wrapped in BBQ rubbed chicken, wrapped in bacon and then topped with Ken’s own apple jelly glaze. These are a guarantee hit at your next BBQ. Ingredients chicken breast jalapeño cheddar cheese cream cheese bacon toothpicks Killer Hog’s Rub Apple Jelly Glaze 1 18- ounce jar apple jelly 1 cup light corn syrup 1/2 cup apple cider vinegar 1 tablespoon kosher salt 2 tablespoons Sriracha hot chili sauce …

BBQ Bologna

Don’t let the name fool you. Some people are a little hesitant to try this stuff, but I promise you it’s a real crowd please and not just in the South! BBQ Bologna is probably the easiest meat you can possibly cook on a smoker.  This recipe is done with a smaller chunk of bologna versus the traditional “whole stick” that we do at events.  It’s scaled down, so that anyone at home can easily throw a chunk on the pit. There’s really no wrong way to make BBQ bologna.  I like to score the outside in a diamond shape …

Spaghetti Salad

Nothing is more fun than a Crawfish Boil. Crawfish are a cross between lobster and shrimp at least that is how I explain these delicacies. Crawfish may seem like a lot of work to peel and eat, but worth the effort. We were invited to a Louisiana Crawfish Boil, hosted by friends from Louisiana, everything was authentic including the spices. I love parties where you bring a side, especially since the host was boiling crawfish all day. From hot sauce to remoulaude sauce, the crawfish were divine. A good side dish for any outdoor gathering is Spaghetti Salad. My recipe …

Malcom’s St. Louis Spare Ribs

St. Louis Spare Ribs The St. Louis cut ribs are simply spare ribs with the brisket bone removed.  They come from the belly section of the hog, so they contain a little more fat than loin ribs… but everyone knows that fat = flavor.  You can buy the entire slab of spare ribs and trim it into St. Louis cut ribs at home, but you can also find them pre-trimmed at most grocery stores. Once out of the package there’s a little work that needs to be done.  Flip the ribs over and trim off the flap of meat right …

Pig Candy aka Candied Bacon

There’s not many ways to improve a piece of delicious bacon, but I know one way that is sure fire every time.  I’m talking about Pig Candy.  Pig candy is basically sugar coated bacon cooked on a smoker.  It’s a simple technique that is guaranteed to drive your friends and family bacon-crazy. Here’s all you need: 3lb of Thick Sliced Smoked Bacon (Wright brand is what I use) ½ Cup Brown Sugar ¼ Cup Bbq Rub (The BBQ Rub. of course) ½ tea Cayenne Pepper I use a cookie sheet and a full size cooling rack to make clean up …

BBQ without the Buzzkill June Winner Recipe

Sting-Kill fan and backyard BBQ aficionado, Claudes Sordelet, shared these awesome recipes for Stuffed Grilled Pork Tenderloin with us and is the June winner of our BBQ without the Buzzkill Contest! Here are his recipes for Stuffed Grilled Pork Tenderloin Italian style and Greek Style. Enjoy! Italian Style: Ingredients: 2 lb. pork tenderloin 1/2 cup grated Parmesan cheese 1/2 pound ground pork 1 cup dry bread crumbs 1/2 pound Italian sausage (unpacked) 1/4 cup milk 1 1/4 cups fresh parsley, finely chopped 6 cloves garlic, minced 1/2 cup fresh basil leaves, chopped 1 egg 1/2 cup pine nuts (roasted) Salt and pepper …

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 …

Pellet Smokin’

I’ve been experimenting with a new kind of smoker….well it’s not really new, but for a charcoal and wood man, it’s a little different. I’m talking about a pellet smoker. For those of you that don’t know, a pellet smoker is a cooker that runs off of compressed wood “pellets”. This type of grill has been around for a while, but now days I’m seeing more and more of them at BBQ competitions. How a pellet grill works is pretty simple. They all have a hopper that holds pellets. In the bottom of the hopper is an auger that moves …

Smoked Whole Chicken

If you haven’t tried smoked chicken, you are missing out.  It’s easy to prepare on the grill and not only is it great by itself, smoked chicken can be used in all sorts of dishes.  You’ll never roast or boil a chicken again after you try this recipe! The first and longest step in my whole chicken process is the brine.  A 4 – 5lb bird needs to soak for at least 6 hours, but I like for it to go overnight.  This really packs in the flavor and makes a huge difference with the final product.  If you don’t …

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 …