Description

Notes

Reverse-seared picanha cooked low for even doneness, then finished hot for a perfect crust. Simple method that delivers steakhouse-level results.

• 1 whole picanha (top sirloin cap)
• Swine Life Prime Beef Rub
• Killer Hogs Steak Rub

Instructions

1. SEASON
   1. Light coat of Swine Life Prime Beef.
   2. Follow with a layer of Killer Hogs Steak Rub.
   3. Let sit at room temp 30–45 minutes while the grill comes up to temp.
2. SET UP THE GRILL
   1. Indirect cooking setup (drum cooker or any grill works).
   2. Stabilize temperature at 275°F.
3. COOK (INDIRECT PHASE)
   1. Place picanha on the pit.
   2. Cook until internal temp hits 128–130°F
   3. Usually about 1.5 hours, but go by internal temp, not time.
4. REST + CONTROL CARRYOVER (CRITICAL STEP)
   1. Pull around 128–130°F and leave the probe in.
   2. Let the internal temp rise during the rest. Once it peaks and starts coming back down, go in for the sear.
   3. Open the vents on your pit, open the lid and let the fire get hot.
5. SEAR (HOT & FAST)
   1. Place picanha back onto pit – directly over high heat.
   2. Flip every minute.
   3. Sear for 3–5 minutes total until a crust forms.
6. REST, SLICE, SERVE
   1. Let it rest briefly and slice against the grain.

This method is all about controlling the internal temperature so you don’t overcook the picanha during the sear.

By bringing it up slowly over indirect heat, you get even doneness all the way through. When you pull it and let it rest, the internal temp will continue to rise, then eventually peak and start to fall. That’s your window.

Once it starts coming back down, the meat has stopped actively cooking, so you can hit it with high heat to build a crust without pushing it past medium-rare.

Hot and fast chicken thighs finished in a tangy white sauce. The skin cooks up bite-through while the sauce adds a bold, creamy kick. Simple method, big flavor.

• 12–14 bone-in, skin-on chicken thighs
• Killer Hogs AP Seasoning
• Killer Hogs The BBQ Rub
• Killer Hogs Mississippi White Sauce

Instructions

1. Trim the chicken
   1. Remove any large pockets of fat, especially along the sides
   2. Square the thighs up so they cook evenly
   3. Don’t over-trim, you still need that fat to render
2. Season
   1. Light coat of Killer Hogs AP Seasoning on both sides
   2. Follow with Killer Hogs The BBQ Rub for color and flavor
   3. Let them sit at room temp while the pit comes up
3. Cook
   1. Set the pellet grill at 400°F
   2. Place thighs skin-side up and cook 45 minutes to 1 hour
   3. Internal temp needs to be at least 175, but I like to take mine to the 195 range.
4. Sauce + Finish
   1. Pull the chicken straight off the pit
   2. Dunk each thigh fully in Killer Hogs Mississippi White Sauce and let the excess drip off briefly. Serve immediately

The skin stays bite-through with just enough crisp and the inside is rich and fully rendered, not greasy. The white sauce hits with tangy, creamy contrast against the BBQ rub… and yeah, it’s messy, a little unconventional but it always gets attention.

Description

A little sweet… a little savory… and a kick of spice. These Hot Honey ribs are not only beautiful, they are down-right delicious1

• 3 slabs St. Louis Spare Ribs
• 1/4 cup Killer Hogs Hot Sauce
• 1/4 cup Killer Hogs Hot Rub

For the Rib Wrap:

• 1 cup light brown sugar
• 10oz apple juice
• 1/4 cup Mike’s Hot Honey
• 1/4 cup Killer Hogs Vinegar Sauce
• 3 sticks salted butter (split in half lengthwise)

For the Rib Glaze:

• 1 cup Killer Hogs The BBQ Sauce
• 1/4 cup Mike’s Hot Honey

Instructions

1. Trim ribs and remove membrane. Apply light coat of hot sauce for a binder and season well with Killer Hogs Hot Rub.
2. Prepare pit for smoking at 275°F using hickory wood for smoke flavor. I used my Outlaw stick burner pit but any smoker/indirect grilll will work just keep the temp steady at 275°F.
3. Place the ribs on the pit and smoke for 2 hours. Spritz with water if the outside starts to look dry after an hour in the smoke.
4. Make the rib wrap liquid – combine brown sugar, apple juice, hot honey, and vinegar sauce in a glass measuring cup. Microwave for 3 1/2 minutes and allow to cool at room temp.
5. To wrap the ribs remove each slab from the pit; use a double layer of aluminum foil; place the ribs meat side down on the foil, add 1/2 cup of wrap liquid to each slab; place 1 stick of the butter over the top; and close the foil around the ribs.
6. Place the ribs back on the pit and cook for 1 1/2 hours or until tender. Internal temp should be around 202-205°F.
7. Rest the ribs in a dry cooler for 1 hour before glazing.
8. To glaze: place each rack on a foil covered raised cooling rack meat side down; dust with a little Hot Rub and place back on the pit for 5 minutes; brush with The BBQ Sauce and cook for 7 additional minutes. Flip the ribs over and dust the meat side with Hot Rub and return to the pit for 5 minutes. Brush the meat side with The BBQ Sauce and drizzle with Hot Honey; blend the honey in with the bbq sauce and return to the pit for 7 additional minutes to set.
9. Cut the slabs into individual bone pieces and serve.

Grilled & Sauced BBQ Chicken – I start with a whole, cut-up chicken  (2 wings, 2 thighs, 2 legs and 2 breasts) and then brined it in a BBQ Brine for 2 hours, then seasoned with BBQ Rub and grilled. At the end, each piece of chicken is glazed with a slightly spicy bbq sauce and allow to caramelize and char a little. The final product is juicy, tangy, sweet and saucy Old School BBQ Chicken.

• 8pc chicken skin on, bone in
• 2 cups water
• 1 bottle Wickers BBQ Marinade
• 1 lemon sliced
• 1/4 cup Malcom’s Bird Brine
• 1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
• 1 cup Killer Hogs The BBQ Sauce
• 1 cup Killer Hogs Vinegar Sauce
• 2oz Killer Hogs Hot Sauce

Instructions

1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade.  Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well.  Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag.  Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
2. Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes.  Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone method – Hot side and Cool side.  Adjust the air vents so the grill temperature reaches 350 degrees.
4. Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
5. Combine the bbq sauce, vinegar sauce, and hot sauce in a small container.  Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides.  Don’t walk away because it can burn really quick.  The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.

Smoked Turkey Recipe using a Sweet Tea Brine, Texas Flavors and Mesquite Wood.

• 12lb whole turkey
• 2 gallons sweet tea
• 3–4 lemons halved
• 1 bottle Malcom’s Bird Brine
• 12oz Turkey Injection *recipe below
• 1/4 cup peanut oil
• 1/4 cup Meat Church Holy Gospel Rub
• 2 Tablespoons Killer Hogs TX Rub

Turkey Injection

• 14oz can chicken broth
• 1/4 cup melted butter
• 2 Tablespoons Killer Hogs Hot Sauce
• 1 teaspoon Meat Church Holy Gospel Rub
• Combine ingredients in a mixing container and whisk. Shake or stir well before injecting.

Instructions

1. Place turkey in a large container and add the full bottle of bird brine and the lemons. Pour in the sweet tea and make sure the turkey is fully submerged in the brine. Place in the refrigerator or a cooler with ice for 24 hours.
2. Remove turkey from brine and pat dry. Spatchcock the turkey by flipping it over breast side down. Use kitchen shears to cut along the back bone on each side removing it from the bird. Cut the breast bone with a chefs knife and press down on the bird until it pops. Flip the turkey over breast side up and tuck the wing tips behind the neck.
3. Brush peanut oil over the skin and season with Holy Gospel Rub followed by a light layer of TX Rub. Inject the breast, thighs, and legs with the injection.
4. Prepare stick burner pit for indirect smoking at 275°F using lump charcoal and post oak splits for fuel. (Do not add the mesquite wood at this point)
5. Place the turkey on the pit and add 2-3 chunks of mesquite wood to the fire for smoke flavor.
6. At the 1 hour mark insert a probe thermometer into the breast of the turkey. Set the thermometer to 160°F. Add a couple more chunks of mesquite to the hot coals.
7. Monitor the internal temperate of the turkey and hold the pit at 275° the entire cook. Once the thermometer alarm sounds carefully remove the turkey from the pit and let it rest for 10 minutes before carving.

Grilled chicken thighs used to make a simple – quick and easy – BBQ Chicken Pizza… using White BBQ Sauce, Jalapeños and lots of cheese! This recipe is a perfect Football Food!

• 6–8 boneless, skinless chicken thighs
• 2 Tablespoons Killer Hogs Hot Rub
• 1 Pillsbury pizza crust
• 1/4 cup Killer Hogs White Sauce
• 1/4 cup sliced pickled jalapeños
• 1/4 cup diced red onion
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded triple blend cheddar cheese
• 2 Tablespoons Killer Hogs The BBQ Sauce

Instructions

1. Prepare a charcoal grill for 2 zone grilling. Hot coals on one side and a cool zone on the other.
2. Season boneless, skinless chicken thighs with Killer Hogs Hot Rub.
3. Place the chicken thighs on direct side of the grill. Flip sides for even cooking every 3-5 minutes. Continue cooking chicken thighs until internal temp hits 165 minimum. You can always move chicken to cool side to allow to finish cooking if needed.
4. Rest the chicken thighs for 5 minutes and slice into thin strips.
5. Preheat pellet grill – or any other grill – set up for indirect cooking at 425 degrees F. You can also cook pizza in the oven.
6. Open pizza crust and spread it on a greased baking sheet.
7. Spread Killer Hogs White Sauce over crust. Sprinkle half the mozzarella over sauce.
8. Top with grilled chicken thigh strips. Add sliced jalapeños and diced onion followed by triple blend cheddar and remaining mozzarella.
9. Place pizza on grill and cook until cheese has melted and edges are golden brown – about 25-30 minutes but keep an eye on it.
10. Remove pizza from grill and drizzle too with Killer Hogs The BBQ Sauce before cutting to serve.

Pork Belly Burnt Ends smoked with a sweet and spicy Firecracker Sauce

• 1 pork belly
• 1/4 cup yellow mustard
• 1/4 cup Killer Hogs Hot Rub
• 1 cup brown sugar
• 1/4 cup honey
• 1/4 cup Killer Hogs Hot Sauce
• 1 Tablespoon Frank’s Red Hot Seasoning

Firecracker Glaze:

• 1/2 cup brown sugar
• 1/2 cup Killer Hogs Hot Sauce
• 1 Tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon crushed red pepper flakes

Combine ingredients in a small bowl and microwave for 1-2 minutes stirring often to melt the sugar.

Instructions

1. Prepare pellet grill for indirect cooking at 275 degrees using hickory pellets.
2. Cut pork belly into cube size portions, coat with mustard, and season on all sides with Killer Hogs Hot Rub.
3. Spray a raised cooking rack with vegetable oil and place pork belly pieces on the rack. Cook on the pellet grill for 2 hours.
4. Place each piece of pork belly in a half-size aluminum pan and add brown sugar, honey, hot sauce, and Frank’s Red Hot seasoning.
5. Cover the pan with aluminum foil and place back on the pit for 1 hour.
6. Remove the pan from the grill, carefully remove each pork belly burnt end from the hot liquid in the pan and transfer to a small baking pan.
7. Glaze each piece with the Firecracker Glaze and place back on the pit for 2-3 minutes or until the glaze sets.
8. Remove the pan from the grill and serve with extra glaze for dipping.