Killer Hogs Recipe: Grilled Tri Tip

Get your grill on with this delicious Grilled Tri Tip recipe by the Killer Hogs BBQ Team! Ingredients: 1 Tri Tip Roast (2.5-3lbs avg.) 2 Tablespoons Olive Oil 2 Tablespoons Salt 1 Tablespoon Granulated Garlic 1 Tablespoon Pepper Instructions: Drizzle Olive Oil over both sides of Tri Tip roast. Season both sides of Tri Tip with salt, garlic and pepper. Allow Tri Tip to sit on counter for 45 minutes – 1 hours to reach room temperature before grilling. Prepare charcoal grill for 2-zone cooking with coals (to create your hot side) on one side and a void on other …

Apple Cranberry Coffee Cake

  Upon moving to New York 22 years ago a friend shared her special cranberry coffee cake with my family, a delicious and welcoming gesture. She was kind enough to share her recipe and over the years a few modifications were made to suit my family. Nothing beats New York apples in the Fall, so naturally we added chopped apples to the cranberries with a bit of cinnamon.  This coffee cake is extremely moist and fragrant, filling the kitchen with amazing scents. To cool the coffee cake I placed it outside on the patio table as the temperature had dropped, but …

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 …

Competition-Style BBQ Sauce Recipe

This is my recipe for my sweet and spicy barbecue sauce that I use at competition bbq cooks. Plus, it makes a great base to start your own BBQ sauce. You can make this BBQ sauce recipe and then add a few more ingredients to make it your own, or you can use it as-is (that’s what I do)! Ingredients: 16 oz Tomato Sauce 16 oz Ketchup 12 oz Chili Sauce 1 cup Apple Cider Vinegar 1 cup Brown Sugar 1 cup Corn Syrup 1/2 cup Honey 1 TBS Worcestershire Sauce 1 TBS Soy Sauce 1/2 cup Dry Rub 1 TBS Hot …

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 …

Kickin’ Cajun Deviled Eggs

The Annual Crawfish Boil was this weekend and the weather was outstanding. Who thinks of a crawfish boil in New York but our friends have them flown in and it feels like Cajun country even if the zip code reads New York! Nothing makes a crawfish boil or cookout more fun than deviled eggs. Wonderful finger food or use a fork, the choice is yours. For every deviled egg there is a “special” recipe but these are easy, “kickin” and a bit different than your Grandmothers stuffed eggs. Yes, I guess I have a bit of “the devil” in me, …

Lemon Curd Squares

Here comes Peter Cottontail hopping down the bunny trail…. This song takes me back to springtime in the South, the smell of fresh green grass, blooming azaleas and Easter Egg Hunts. Remember dying eggs with food coloring, I think more was on us than the eggs! These days we can enjoy plastic filled eggs and a few decorated eggs, food coloring still works, but the joys of “The Hunt” haven’t changed. Looking under bushes, in flower beds, behind trees the elusive prizes in the “special “ eggs, especially the Golden Egg. So when you are enjoying the outdoors during your …

Too good to be Salad

Okay, who doesn’t roll their eyes at the thought of a congealed salad, be honest. Visions of green Jello mold on a plate wiggling are the basis for many comics’ jokes.  But when does congealed salad become yummy, right now! The first time I had this recipe I was surprised how delightful it tasted. Light refreshing, sweet and fruity, perfect harmony for my taste buds. I have made this recipe with sugar free gelatin and low fat cream cheese and sour cream, you really can’t tell a difference and this has become a favorite with wrestlers “cutting” weight in our …

St. Patty’s Day Corn Beef and Cabbage

Corn Beef & Cabbage is a traditional meal served on St. Partick’s Day in the U.S.  This year I’m adding my spin to this delicious dish and preparing it on the smoker.  Corn Beef actually doesn’t have anything to do with “corn”. The term comes from the type of salt used in the brining process.  These salt grains are as big as a piece of corn hence the name “corned beef”.  Brisket is the typical cut of beef used for this method.  It can be either the flat or point end.  I choose the flat portion because it’s more uniform …

Roasted Butternut Squash Soup

I remember growing up eating canned soup and thinking how yummy it tasted. Why would anyone want to make soup, when all you need to do is open the can, add water and heat? Of course, I loved TV dinners too in the foil divided trays! I’m not knocking my childhood because it was wonderful and we had delicious home cooked meals, but “convenience food” was so cool. Remember Jiffy Pop popcorn, it “grew” on the stove when you shook the pan?  The “growing” on the stove these days is the large pot of home made roasted butternut squash soup. …

Pumpkin Muffins

Fall baking always includes apple and pumpkin recipes. While I am a big fan of apple recipes, I must be honest, I was not a huge fan of pumpkin until I tried Margaret’s pumpkin muffins. She opened my eyes or should I say taste buds to the fragrant scents of fall. Her recipe is so moist and a bit of cream cheese makes them decadent. The blending of spices makes the kitchen smell amazing and reminds me fall is in the air and so begins the fall sports seasons. Who wants to stay indoors when the clear blue skies and …

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 …

Adding The Right Sweet Touch – A “Unique” Sweet BBQ Sauce

In the world of Competition BBQ, judges are looking for the perfect balance of flavor. The profile that seems to be winning every contest right now is what I like to refer to as…. Sweet Heat Just about every team uses some combination of sweet sauce glazed over dry-rubbed meat. The idea is simple, but balancing these flavors and making them unique (so yours stands out) is the hard part. Today I want to talk about the sweet side of this flavor profile. Most BBQ sauces have some ingredient that really brings sweet flavor, often it’s the dreaded “High Fructose …

Killer Hogs Pulled Pork

When I think of traditional bbq, the first thing that comes to mind is Pulled Pork. You can’t beat smoky, mouth-watering pulled pork, and this is how we do it: Step 1: Start with an 8-10lb Boston Butt pork roast. Wash and pat dry with paper towel. Apply a thin coat of yellow mustard and season with dry rub. Step 2: Inject the pork butt in a checkerboard pattern moving the needle around at each injection site. This spreads the flavors throughout the meat. Killer Hogs Pork injection: • 1cup Apple Juice • 1 cup Water • 1/2 cup Brown Sugar • …