How To BBQ Right Blog

Tonight I will join Greg Rempe on The Barbeque Central Radio Show www.thebbqcentralshow.com for the second segement. We will be discussing purchasing your next smoker. Tune in to hear me talk about things you need to know before dropping off a large chunk of money.

Also, Greg has all of his shows available in the archives. If you haven’t checked it out, I suggest doing so. Greg has really informative guest on his show every week and there’s a ton of great bbq information discussed.

I’ve been cooking a LOT of turkeys… for fundraisers and catering orders.

And they have all been turning out amazing. If you take the time to brine, inject and rub your turkeys before you smoke them… there is nothing any better.

You can check-out my method for slow-smoking Turkeys on my website (just click the link). It’s pretty detailed and goes through all the steps – with a few added tips I’ve learned over the years – and it just gives you a clear process and idea of how to smoke a turkey.

But after cooking all these turkeys, I’m itching to try something new.

Any ideas?

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com
Email me at Malcom@killerhogs.com

Well it’s back to back cooking weekends for The Killer Hogs. Last weekend we competed in Jonesboro, AR. There were 62 teams cooking, and we were fortunate to walk away with 3 calls.

We took 3rd in chicken, 6th in ribs, and 9th in brisket. Overall we finished 5th; our pork finished 21st which was a little disappointing because it has been our strongest category this year. The BBQ RUB. is bringing home the trophies this year!

This weekend we’re off to Jackson, MS to cook at the Wahabi 1st Annual Bbq Cookoff.

The Shriners know how to treat us bbq cooks, so I know it’s going to be a good time. We hope to hear our name called a few more times and hopefully walk away with a little extra money. You never really get ahead, but it’s nice to break even sometimes. No matter what the outcome is, we still manage to have a blast whenever we fire up the smokers.

One thing I’m looking forward to is my brother in law being there to help out this weekend. Whenever we get together, there’s a good chance we’ll get to do a little pickin’ & grinnin’ ,and I know he’ll be down to drink a few cold one’s with me. That’s a win-win situation in my book!

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com
Email me at Malcom@killerhogs.com

I just got a question and I thought I’d share…

My question is that I want to purchase some thermometers (digital) for inserting into the meat like butts for example and monitoring the internal temp of the meat during the cook.

I have been looking around on different BBQ sites and have seen numerous models and prices. Do you have one that you have tried and tested and could recommend that
wont break the bank?

Appreciate your feedback

I use Polder digital thermometers. They get the job done for me. I found them at amazon.com for around 30 bucks, so they won’t break the bank. I’ve put the Polder through some pretty good abuse, and it still works just fine. I don’t worry with all the fancy features; the only thing I wont a thermometer to do is read an accurate internal temperature.

I think this is the exact model I have. It may bit newer, but it should do the exact same thing.

http://www.amazon.com/Polder-602-90-Digital-Cooking-Thermometer/dp/B000G2SU5Y/ref=sr_1_3?ie=UTF8&qid=1317080962&sr=8-3

Maverick also makes a good thermometer in the same price range.

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com
Email me at Malcom@killerhogs.com

After a short one week break for my son’s second birthday, we’re off to cook at another KCBS contest.

Michael's 2nd Birthday

This time we’re traveling to Jonesboro, Arkansas to cook in the Downtown Jonesboro Bbq Festival.

This was a last minute decision for us. We were wanted to cook in Corinth MS this weekend, but unfortunately the contest filled up before we could get our entry turned in.

I learned a lesson when it comes to entering a KCBS contest…Always send in the entry application as soon as possible. I’m used to the MBN contest where they take teams right up until the day of the contest in most cases. We were lucky to get in the Jonesboro contest. It was full at 60 teams when I called, but they were kind enough to accept our application, and told us to come on out, they’re glad to have us.

I’m just happy we’re getting to cook.

At this point it’s pretty routine, I’m cooking almost every weekend back-to-back so I just move the cooking totes from the garage to the truck and then grab my overnight bag. I don’t even have to unpack!

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com
Email me at Malcom@killerhogs.com

Got a new review for The BBQ Rub.

Check it out … and then try the rub for yourself.

Grilling With Rich’s Review:

For this week’s Barbecue Sauce and Rub Review, we are going to review “The Rub” by Killer Hogs BBQ Competition Team. We had a chance to meet Malcom the pitmaster from Killer Hogs at Memphis and May and get a sneak peak earlier this year and we have been looking forward to trying it officially for our site and also eventually use.

The Rub – We had extremely high expectations and we were really looking forward to trying it. We loved the immediate sweet flavor profile that jumped right into our pallets and then you get a nice and not over powering taste of spice. The flavor profiles worked perfectly together and made the rub very enjoyable.

Overall Impressions: We were not disappointed at all with the barbecue rub. One of the intangibles that we look for in a rub is the character and the passion and the thoughtfulness that is put into making the rub. When tasting the rub, we were magically transported to the pits during a top tier barbecue competition. So pick up a bottle today. if you are looking for that edge in your next barbecue competition pulled pork this is the rub for you.

Wanna check out the rub? Visit our website at www.killerhogs.com/thebbqrub.html

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com
Email me at Malcom@killerhogs.com

My team cooked in a huge bbq contest last weekend, and I wanted to promote our product The BBQ RUB. I knew there would be thousands of people walking around checking out the different bbq teams, and I needed a way to be visible. What I wanted was a new banner, but I was a short on time and didn’t have a bunch of money to spend.

I have to tell you about a new company that I found for signs and banners. It’s called Esigns. You can check them out at their website www.esigns.com.

They offer quality banners at low prices and even have free shipping. All I had to do was go to the website an upload my artwork, and in 3 short days I had the banner in hand. Now that’s what I call service! If you don’t have a design, they can even help with that too.

The banner was made out of thick, durable vinyl. The artwork was printed exactly like it was supposed to be, and it had grommets already in place for easy hanging. What more do you need?

This is by far the best service I’ve had with a banner company. We had dozens of inquires about our rub last weekend, and I even told several other teams about www.esigns.com. We’ve all spent way more money on banners in the past, but from now on I’ll look to Esigns for all of my banner and sign needs.

And BYW… they have a ton of BBQ sign templates for you to choose from. You can just pick a template, add your BBQ team name – and get a great banner!

Click the link to check it out… www.esigns.com

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com
Email me at Malcom@killerhogs.com

I just got this email and wanted to share….

Memphis in May is pleased to offer the annual World Championship Barbecue Judging Seminar for barbecue enthusiasts. This seminar is to instruct and train you to qualify as a judge for the World Championship Barbecue Cooking Contest, May 17-19, 2012 and each year at Memphis in May.

Topics that will be covered at the judging seminar include: the Memphis in May judging process and rules, the official meat categories, the scoring process, blind, on-site, and final judging. You will sample barbecue during simulated judging exercises by a competing barbecue team.

The judging seminar cost is $79 which includes all materials and lunch, and is limited to the first 100 registrants.

Our next seminar will be held:
DATE: SATURDAY, NOV. 12, 2011
TIME: 9:00 am – 3:00 pm
LOCATION: Grand Ballroom, Holiday Inn Select
CONTACT: Cindy Ring, Phone: 901-525-4611 Email: cring(at)memphisinmay.org

If you want the chance to come and judge some of the best BBQ in the world… here is your chance!

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com
Email me at Malcom@killerhogs.com

I love to tailgate almost as I love to compete in BBQ contests. You get your friends around, drinking a few beers around the grill and getting geared up for some football.

I’ve got some great tailgating recipes I’m going to share on Grilling With Rich’s BBQ Talk Show tomorrow night… and I’m going to give a few tips about how you can bring the best BBQ to a tailgate without staying up the entire night before cooking it.

Check it out…

Wednesday at 7:00PM EST

http://www.blogtalkradio.com/bbqsuperstars/2011/09/21/lets-talk-bbq

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com
Email me at Malcom@killerhogs.com

This was one tough weekend. With over 60 of the best MBN teams in the world, it was a battle to get on stage.

Killer Hogs Onsite Judging At Smokin' Aces BBQ Contest

For the first time in a very long time at a MBN contest, there were 9 different teams going into finals. Not one team double or triple finaled.

Ribs:
- Boars Night Out
- Tower Rock
- Wild Boar Smokers

Shoulders:
- Killer Hogs
- Brown Chicken Brown Cow
- Yazoo Delta Q

Whole Hog:
- 10 Bones BBQ
- Gwatney BBQ Team
- Diamond D Smokers

Killer Hogs Finalist at Smoking Aces

We had some great shoulders going into finals, and we were proud of making finals since it’s been a while for us cooking a MBN contest. And we ended up getting 3rd place. As much as I wanted that Grand… I can’t be disappointed with our showing this past weekend.

The BBQ Rub. came through for us again!

Boars Night Out won first in ribs and Grand Champions. So I want to give a big CONGRATS to those boys.

Brown Chicken Brown Cow won first in shoulders. They are good friends of mine and brought some serious competition this weekend. If I couldn’t win first place, these are the guys I would want to take it from me.

10 Bones won first with their whole hog again… you just can’t beat these guys with their whole hog. They are one of the best teams cooking today and I gotta give them a big congrats too.

So many great teams where out there this weekend and everyone was talking about how this contest is even tougher than Memphis In May.

I gotta say… Harrah’s casino puts on a great contest. They really take care of the teams, they give out some BIG checks and it’s a lot of fun.

I can’t wait until next year.

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com
Email me at Malcom@killerhogs.com