Smoked Turkey Fundraisers

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 …

The BBQ Rub. Review

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 …

Let’s Talk Tailgating!

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 …

Grilling With Rich – Online Magazine

I’m a big fan of the Grilling With Rich website. But now he has start creating his own online magazine. You can check it out by hitting this link… www.grillingwithrich.com/rich-online-magazine This guy is seriously dedicated to BBQ – and I love that! He is always working on perfecting BBQ, posting recipes and results of different grilling trials. Its a great …

Greg Rempe’s Barbecue Central Radio Show

Greg Rempe hosts one of the best BBQ Radio shows out there. I listen to him every week… and this week he has asked me to join him for a few minutes to talk about reheating BBQ. http://www.thebbqcentralshow.com/ I’ll be on the show tonight @ 9:35 pm EST Malcom Reed Killer Hogs BBQ Team HowtoBBQright.com Email me at Malcom@killerhogs.com

BBQ Questions and Answers

Everyday I get emails with BBQ questions… great questions. And I try to answer everyone. So I’m going to start posting a few to my blog here to help anyone else that might be having the same problems. Q: First thanks for the pdf with the bbq tips. They were helpful. A question if I may? My pork shoulder is …

Bite-Through Chicken Skin

Did another videos this weekend about trimming chicken to create the perfect bite-through chicken skin. Let me know what you think! Malcom Reed Killer Hogs BBQ Team HowtoBBQright.com Email me at Malcom@killerhogs.com

BBQ Central Radio Show

The BBQ Central Show airs every Tuesday night at 9pm EST. And this Tuesday night – May 24th – I will be joining Greg Rempe to talk a little BBQ. Visit the The BBQ Central website at /www.thebbqcentralshow.com for more details! Malcom Reed Killer Hogs BBQ Team HowtoBBQright.com Email me at Malcom@killerhogs.com

bbqbackyard.com

I just found out about bbqbackyard.com and just set-up my own profile. It’s basically facebook for people interested in BBQ. Backyard BBQ’ers to Professional BBQ cooks. It’s pretty cool… and there seems to be a lot of information on there. You create your own profile, post pictures and videos. They also have a forum I am going to be checking-out …

It’s Officially BBQ Season

Well it’s finally time to get in the competition mindset. Last week I took our application down to the Memphis in May office personally to enter the Killer Hogs in the 2011 World BBQ Cooking Contest at Memphis in May. This will be our 6th time competing at Memphis in May and it always gets me excited. The entry fee …

Build Your Own Brick BBQ Pit

I believe that you shouldn’t have to PAY for information. This is why I give all my BBQ secrets away for FREE, because I think it’s terrible that there are BBQ teams and other guys who are charging 30bucks for “BBQ SECRETS”. Truth be told, you can find more information on my website for free than you can find out …

Adding Smoke To Your BBQ

You can’t talk about BBQ without talking about the smoke. One big mistake that people make when they are BBQing is to add smoke through the entire cooking process. But if you add too much smoke, you end-up with a bitter tasting BBQ. It’s easy to avoid this; you just have to understand how the meat takes on that smoky …

Fallin’ Off the Bone Ribs

You hear a lot of people describe their ribs as ‘falling off the bone.’ But if your smoked ribs ARE falling off the bone – then all you have is pink mush on a stick. If you are a competition BBQ cook, then already know that you can get a REALLY bad score in tenderness if your ribs are too …

Why Your BBQ Is Not Consistent

I have cooked competition BBQ for over 10 years. I have experimented with every process and procedure under the sun and I have perfected my methods… but there is one factor in BBQ that you simply cannot plan for… The Quality of Your Meat The biggest factor in BBQ is the meat. If you have a bad cut of meat, …