Description

Notes

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.

Flanken beef ribs cooked hot and fast right over the fire with a Greek-style marinade and a butter baste the whole way. You get a real good char on the outside with rich, beefy flavor and juicy bites all the way through.

• 3–4 lbs flanken-cut beef short ribs (thin-cut, ~¼” thick)
• Killer Hogs AP Seasoning
• Malcom’s Gyro Hero Greek Seasoning

Marinade Recipe

• 1/2 cup fresh parsley, finely chopped
• Juice of 2 lemons
• 2 tbsp honey
• 2 tbsp garlic, finely chopped
• 2 tbsp Malcom’s Gyro Hero Greek Seasoning
• 3/4 cup red wine vinegar
• 1/2 cup olive oil

Butter Baste Recipe

• 2 sticks butter
• 1–2 tbsp Malcom’s Gyro Hero Greek Seasoning
• Juice of ½ lemon
• 2 tbsp fresh parsley, chopped

Instructions

1. Season the ribs
   – Season flanken ribs evenly on all sides with light coat of AP Seasoning and then medium coat of Gyro Hero Greek seasoning.
2. Marinade and soak
   – Whisk together parsley, lemon juice, honey, garlic, Greek seasoning, red wine vinegar, and olive oil until combined.
   – Add ribs and toss to coat thoroughly. Cover and refrigerate for at least 3–4 hours, preferably overnight.
3. Prepare the grill and butter baste
   – Set up a charcoal grill with a two-zone fire (hot direct side and cooler indirect side).
   – Melt butter and stir in Greek seasoning, lemon juice, and parsley. Keep warm for basting.
4. Cook over direct heat (burn & turn)
   – Remove ribs from marinade and place directly over hot coals in batches.
   – Cook about 2 minutes per side, flipping often.
   – Baste with butter between flips and allow flare-ups to hit the meat.
   – Continue turning until the ribs develop deep caramelization with light char on the edges.
5. Move to indirect heat
   – As each batch finishes, move ribs to the cool side of the grill, stacking loosely while remaining ribs cook.
6. Finish and serve
   – Once all ribs are on the indirect side, close the lid and cook for about 5 minutes.
   – Remove from grill and serve immediately with a light squeeze of lemon and optional fresh parsley.

• Burn and Turn matters – Stay with the ribs the whole time. Flip them often and don’t let them sit too long on one side or they’ll burn instead of building good char.
• Don’t skip the marinade time – Give the ribs at least a few hours, but overnight is best. That’s what helps tenderize the meat and get that Greek flavor all the way through.
• Butter baste is the key – Baste with butter every time you flip. It builds flavor, helps the ribs caramelize, and keeps them from drying out over the fire.
• Expect flare-ups – Cooking directly over the coals will cause flare-ups. That’s what you want. Just keep turning the ribs so they get flame-kissed and don’t burn.

Description

Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.

• 1 Tomahawk Ribeye Steak (about 3 lbs)
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Willingham’s W’ham Original Mild Seasoning
• 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
• 1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
• ½ stick (4 Tbsp) unsalted butter, cut into pats

Instructions

1. Trim the Steak
   Lightly trim any big pockets of fat around the edges and clean up the bone for presentation.
2. Season Generously
   Rub the steak all over with Worcestershire sauce as a binder.
   Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
   Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
   Finish with a layer of Killer Hogs Steak Rub for texture and crust.
3. Rest & Fire Up the Grill
   Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking.
4. Smoke the Tomahawk
   Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
   Set your first target internal temp to 120°F.
   Once it hits 120, reset your probe to 128°F and monitor closely.
5. Rest with Butter
   Place pats of butter and a light sprinkle of Steak Rub on a platter.
   Remove the steak from the grill at 128°F and place it directly on butter.
   Tent loosely with foil and rest for 10 minutes.
6. Slice & Serve
   Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.

This Big Dill Smash Burger is my take on Sonic’s classic—crispy-edged beef patties, plenty of pickle flavor, and a tangy Dilly Ranch mayo that brings it all together.

For the Smash Burgers:

• 2 lbs 80/20 ground beef (roll into 3oz balls)
• Killer Hogs Steak Rub (or your favorite burger seasoning)
• Slices of American cheese
• Grilling oil
• Hamburger buns
• Shredded lettuce
• Thick-cut dill pickles (we used Grillo’s Classic Dill Pickle Chips)
• Fried pickle chips (we used Fresh Gourmet Crispy Dillies)

For the Dilly Ranch Mayo:

• 1 cup Blue Plate mayo
• 3 tsp Ranch seasoning (about ½ a packet)
• 1–2 tsp fresh chopped dill
• 2 Tbsp dill pickle juice (from the pickle chip jar)

Instructions

1. Make the Dilly Ranch Mayo
   1. Mix mayo, Ranch seasoning, fresh dill, and pickle juice in a small bowl. Stir until smooth and let chill in the fridge for a few hours to let the flavors come together.
2. Prep the Beef
   1. Form the ground beef into 3oz balls. Don’t pack them tight—keep them loose for a better smash.
3. Smash and Sear
   1. Heat a flat-top griddle or cast iron over medium-high heat. Lightly oil the surface.
   2. Place the beef balls on the hot griddle and let them sit for about 1 minute—just long enough to form a light crust.
   3. Flip the balls over and smash them hard with a spatula or burger press.
   4. Season with Killer Hogs Steak Rub.
   5. Cook for 2–3 minutes, then flip again.
   6. Season the other side, add a slice of American cheese, and cook for another 1–2 minutes until the cheese is fully melted.
4. Build the Stack
   1. Stack two patties for each burger.
5. Toast the Buns
   1. Place your buns cut-side-down on the griddle for about 30 seconds until toasted and golden.
6. Assemble the Burger
   1. Bottom bun → double smash patties – Top with fried pickle chips – Add shredded lettuce and thick-cut pickles – Spread Dilly Ranch Mayo on the top bun – Close it up and serve

Ground brisket WITH raw bacon to make the best smoked burgers. These brisket bacon burgers are rich, smoky, and packed with flavor. The brisket gives you that beefy bite and the bacon brings in a smoky saltiness that puts ’em over the top. You might wanna wear a bib — these burgers are juicy!

• 16 lb whole packer brisket (untrimmed)
• 2–3 lbs bacon ends & pieces (or thick-cut bacon)
• Killer Hogs Steak Rub (or salt, pepper, garlic)
• Burger buns (toasted)
• Sliced cheddar and Swiss cheese
• Pickles
• Red onion slices
• Lettuce
• Tomato slices
• Big Malc’s Burger Sauce (or your favorite burger sauce)

BIG MALC’S BURGER SAUCE

• ½ cup Blue Plate mayonnaise (or your favorite mayo)
• 1 tablespoon yellow mustard
• ¼ cup sweet pickle relish (juice and all)
• 1 tablespoon freshly grated onion (with juice)
• ½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)
• ½ teaspoon paprika (for color)
• 1–2 teaspoons red wine vinegar (just a drizzle)

Instructions

PREP THE BRISKET AND BACON

1. Tip: Freeze your brisket for 20–30 minutes before grinding to keep it cold and help the grinder work smoother.
2. Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
3. Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
4. Cut bacon into similar-sized pieces so it runs through the grinder easily.

GRIND THE MEAT

1. Alternate brisket and bacon as you feed it through the grinder to evenly mix.
2. Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
3. Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.

FORM THE BURGER PATTIES

1. Weigh out about 8 oz portions and loosely form into balls.
2. Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
3. Make a slight dimple in the center to prevent the patties from puffing up too much.

SEASON THE BURGERS

1. Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning. Remember the bacon adds salt, so don’t overdo it.

FIRE UP THE SMOKER

1. Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
2. Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
3. Cook to an internal temp of 145°F for a juicy medium finish.

BUILD YOUR BURGER

1. Toast your buns and spread Big Malc’s Burger Sauce on both sides.
2. Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
3. Crown it with the top bun and get ready to lean in.

This Hot Honey Ham takes a basic spiral ham and elevates it with real smoke and a bold sweet-heat glaze. The hot honey caramelizes over the fire, creating a sticky, flavorful crust with just enough kick to keep it interesting without overpowering the ham.

• 8–10 lb spiral-sliced ham
• 2 tablespoons Dijon mustard
• 1 cup light brown sugar
• 1/2 cup Killer Hogs Hot Rub
• 1/3 cup Mike’s Hot Honey (any spicy honey will work)
• 2 oz apple juice

Instructions

1. Apply a light layer of Dijon mustard to the outer surface of the ham. Combine the brown sugar and hot rub, and sprinkle half of the mixture all over the ham.
2. Set the smoker up for indirect cooking (2-zone fire), and add a chunk of hickory wood to the hot coals for smoke flavor.
3. Place the ham on the indirect side and smoke for 2.5 hours.
4. Combine the remaining brown sugar mixture with the hot honey and apple juice. Stir until the sugar dissolves.
5. Spread the glaze over the ham and cook for an additional 30 minutes, or until the glaze starts to caramelize.
6. Remove the ham from the pit, rest it for a few minutes, then carve off the bone for serving.

I love bold, smoky, melt-in-your-mouth pork belly… and this one does not disappoint. It’s fatty and delicious and tastes like real pit-smoked pork belly.

• 5 lb pork belly, cut in half
• 2 tbsp Killer Hogs Hot Sauce
• 2 tbsp yellow mustard
• Killer Hogs Hot Rub (to taste)
• Killer Hogs TX Brisket Rub (to taste)
• 1/4 cup apple cider vinegar
• 1/4 cup water

Instructions

1. Prepare the Pork Belly: Pat the pork belly dry with paper towels and cut it in half for more even cooking.
2. Apply the Binder: Coat each piece of pork belly with Killer Hogs Hot Sauce and yellow mustard to help the seasoning stick.
3. Season Generously: First, apply a good layer of Killer Hogs Hot Rub, then follow with a layer of Killer Hogs TX Rub for extra depth of flavor.
4. Preheat the Smoker: Set up your smoker for indirect heat and bring the temperature to 275-300°F.
5. Smoke the Pork Belly: Place the pork belly pieces on the smoker and cook for about 2 hours.
6. Prepare the Spritz: Mix 1/4 cup apple cider vinegar and 1/4 cup water in a spray bottle.
7. Spritz Regularly: After the first 30 minutes, begin spritzing the pork belly every 30 minutes to keep it moist and enhance the bark.
8. Check the Internal Temperature: Continue smoking until the internal temperature reaches 202-208°F.
9. Rest the Pork Belly: Remove the pork belly from the smoker and let it rest for at least 20-30 minutes. For even better results, rest it in a dry cooler for an hour.
10. Slice and Serve: Slice the pork belly to your preferred thickness and enjoy!

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.

Reverse Seared Rack of Lamb is the perfect way to nail the Medium Rare inside and get a nice, Chargrilled Crust on the outside. And forget about the traditional Mint Jelly served with Lamb because this Rack of Lamb has a Pepper Jelly Glaze.

• 3 racks of lamb (6–8 bones each)
• 1/4 cup Malcom’s Gyro Hero Jalapeño Greek Seasoning
• 1/4 cup Al Frugoni Chimi Churri Seasoning

FOR THE MARINADE:

• 5 cloves garlic – minced
• 2 Tablespoons honey
• Juice from 1 lemon
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 3 Tablespoons Malcom’s Gyro Hero Jalapeño Greek Seasoning

PEPPER JELLY GLAZE

• 1 jar habanero pepper jelly
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons hot water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of red pepper flakes

Instructions

1. Season the racks of lamb with a light coat of Gyro Hero Greek Seasoning.
2. Place the racks in a large ziplock bag or container and pour the marinade over the top. Close the bag and make sure all of the meat is covers with the marinade. Refrigerate for 1 hour minimum.
3. Remove the lamb from the marinade and re-season with a little more Gyro Hero Greek Seasoning.
4. Prepare the Primo smoker for indirect cooking at 250 degrees.
5. Place the racks of lamb on the pit, insert a meat probe thermometer to monitor internal temperature and cook the lamb until the internal temp reaches 115 degrees.
6. Remove the lamb from the pit and rest for 30 min. While the lamb rest remove the heat diverter plate from heat grill for direct searing at 550 degrees.
7. Combine the pepper jelly glaze ingredients below in a small bowl. Reserve a little for serving with the lamb.
8. Place the lamb over the hot coals and brush with the pepper jelly glaze. Sear for about 1 minute on all sides.
9. Repeat for all 3 racks then slice into individual chops and serve with a drizzle of the reserved pepper jelly glaze.

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.

Smoked Fried Turkey – whole turkey brined and smoked with pecan wood,  then deep fried it in peanut oil for a juicy, smoked turkey with a crispy turkey skin.  

• 1 Whole Turkey 12lbs
• 1 bottle Malcom’s Bird Brine
• 2 gallons Water
• 1 can Vegetable Cooking Spray (or your favorite oil)
• 2 Tablespoons Killer Hogs AP Seasoning 
• 2 Tablespoons Malcom’s King Craw Seasoning

Instructions

1. Remove thawed turkey from packaging be sure to check the cavity and neck area for giblets.
2. Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours.
3. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator for 2 hours to dry the skin. (It helps to pat the excess moisture off the skin with paper towel)
4. Prepare pellet grill for indirect smoking at 275°F using pecan pellets.
5. Spray the skin with the cooking spray – or another oil – and season with AP seasoning on all sides.
6. Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F.
7. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work.
8. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity.
9. Leave the meat probe inserted in the thickest part of the breast to monitor internal temperature while frying.
10. Carefully lower the turkey breast side down into the hot oil. Use extreme caution and follow the turkey fryer directions carefully.
11. When the internal temperature reaches 165°F in the breast, carefully remove the turkey from the hot oil allowing it to drain. Place the turkey immediately on a cutting board breast side up and remove the turkey frying rod/hanger.
12. Season the outer skin with King Craw Cajun Seasoning and let the bird rest for 5-10 minutes before carving.

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.

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

• 1 whole beef tenderloin
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Killer Hogs AP seasoning
• 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Beefy Smoked Mushrooms

• 3 pints sliced mushrooms
• 1 shallot finely chopped
• 5–6 cloves garlic minced
• 1 cup red wine
• 1 cup beef broth
• 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
• 1/2 stick butter
• 2 teaspoons Killer Hogs AP Seasoning
• Place all ingredients into a smoker-safe dish or a half size aluminum pan. Smoke on pit for 1.5 – 2 hours until mushrooms and garlic are tender.

Instructions

1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
6. Slice the tenderloin into desired thickness and serve.

Porterhouse Steak smoked and topped with Bacon Tallow Butter

• 2 Porter House cut steaks about 20oz each
• 2 Tablespoons olive oil
• 2 Tablespoons Swine Life Prime Beef Rub
• 2 Tablespoons Killer Hogs Steak Rub
• 1/2 cup bacon tallow (rendered fat from 12oz pack bacon)
• 1/2 stick butter

Instructions

1. Prepare drum smoker for indirect cooking at 275°F using lump charcoal for fuel.
2. Drizzle each side of the porter house steaks with olive oil to lightly coat and season with a layer of Prime Beef rub followed by the Steak Rub. Allow the steaks to rest at room temperature for 20 minutes.
3. Place the steaks on the smoker and insert a probe thermometer into the center of one steak to monitor internal temp.
4. Smoke the steaks until the internal temperature reaches about 118° flipping half way through for even cooking.
5. Take half of the bacon tallow/drippings and mix with 1/2 stick of melted butter. Season with a dash or two of Prime Beef and Steak Rub. Rest in the refrigerate until ready to use.
6. Remove the lid from the drum and baste each steak with the bacon drippings. Flip the steaks and continue cooking (with the lid off to sear the steaks) until the internal temperature reaches about 125-128°F.
7. Remove the steaks from the grill, top each with a big dollop of the bacon tallow butter and rest for 7-10 minutes before serving.

Chicken Leg Quarters seasoned with Lemon Pepper Stepper seasoning and grilled over charcoal on the Weber Kettle

• 8 Chicken Leg Quarters
• 1/4 cup olive oil
• 3 Tablespoons Killer Hogs AP Seasoning
• 3 Tablespoons Lemon Pepper Seasoning (Tone’s Brand)
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 stick butter melted
• 1–2 lemons halved
• 1 bottle Killer Hogs Mississippi White Sauce

Instructions

1. Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.
2. Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.
3. Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.
4. Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.
5. Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.
6. Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.
7. Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).
8. Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce

• 1 whole brisket 13-15lbs
• 2 Tablespoons Killer Hogs AP Seasoning
• 1 packet Lipton Beefy Onion Soup Mix
• 2 cups Beef Broth
• 2 large onions sliced
• 6–8 cloves garlic minced
• 3 Tablespoons tomato paste
• 2 cups red wine
• 3–4 bay leaves
• 1/4 cup flour
• 1/2 stick butter

Instructions

1. Prepare smoker for indirect cooking at 275°F using Hickory wood splits for fuel and flavor.  (Any smoker can be used for this recipe, keep the temps steady at 275°F)
2. Trim the brisket by removing thick areas of fat and sinew from the top and bottom.  Season with AP seasoning followed by the packet of Beefy Onion soup mix. Allow the brisket to set it at room temperature for 15-20 minutes before placing it on the smoker. 
3. Smoke the brisket at 275°F until the outside starts to turn dark about 3 1/2 – 4 hours.  At this point remove the brisket from the pit and place in a large aluminum pan.
4. Add the beef broth, wine, tomato paste, garlic, onions, and bay leaves to the pan.  Insert a probe thermometer into the thickest part of the flat, and cover the pan with aluminum foil. 
5. Place the brisket back on the pit and continue to cook until the probe thermometer reaches 202°F.  At this point check the brisket for tenderness.  It should feel really soft when you insert a hand held thermometer in all areas of the brisket. 
6. Remove the brisket from the pit and carefully take it out of the braising liquid.  Place it on a sheet pan and loosely cover with aluminum foil.
7. Pour the pan liquid through a colander to separate the onions form the liquid. Pour the liquid into a fat separator or ladle off any fat from the top of the bowl.  
8. In a deep saute pan over medium heat add the flour and butter and stir for a few minutes to create a roux.  Slowly whisk in the separate liquid (about 2 cups) and whisk until it starts to bubble and thicken.  At this point stir in the onions and taste for seasoning.  If it needs a little salt and pepper just use a sprinkle of AP.  
9. Slice the brisket across the grain and serve with the brisket onion gravy. 

Ribs with a Honey Jalapeño Glaze smoked on the new Traeger Timberline XL

• 1 slab St. Louis Trimmed Spare Ribs
• 1 Tablespoon Heath Riles Garlic Jalapeno Rub
• 1 Tablespoon Killer Hogs The BBQ Rub
• 2 Tablespoons Mike’s Hot Honey
• 2 Tablespoons juice from Killer Hogs Sweet Fire Pickles
• 4 Tablespoons butter
• 1/2 cup Honey Jalapeño Rib Glaze* (recipe below)

Honey Jalapeno Rib Glaze Recipe:

• 1 tablespoon butter
• 1/4 cup brown sugar
• 1/4 cup Honey
• 1/4 cup Killer Hogs Vinegar Sauce
• Slices of fresh jalapeño

Instructions

1. Prepare Traeger grill for indirect smoking at 225°F using signature blend pellets.
2. Season ribs on both sides with garlic jalapeño rub and Killer Hogs The BBQ Rub.
3. Smoke ribs for 2 1/2 hours on pellet grill, remove from grill and place on a sheet of aluminum foil.
4. Wrap the ribs with: pats of butter, Mike’s Hot Honey and sweet fire pickle juice.
5. Place the wrapped ribs back on the Traeger and increase the grill temperature to 275 degrees. Continue to cook the ribs until internal temperature reaches 200 degrees between the rib bones.
6. Carefully unwrap the ribs and glaze on both sides with honey jalapeño rib glaze recipe below. Return the ribs to the grill for 10-15 minutes to set the glaze.
7. Cut into individual portions and serve.
8. For The Honey Jalapeno Rib Glaze Recipe: In a small pot over medium heat, sauté the slices of fresh jalapeño in butter until soft. Add in the brown sugar, honey, and vinegar sauce. Stir to combine. Once sauce hits a light boil, reduce heat to simmer and continue to cook for 10-15 minutes until sauce has thickened. Transfer to glass jar and cool to room temperature. Can be stored in the refrigerator for 1 week.