Everything will be inspected. And that was the consensus of the group. Here are the rules. Be sure to stir really well to incorporate the brown sugar and dry spices. I'm always interested whenever the playing field is leveled. Made this yesterday… the flavors were dynamite! ★☆ Anyone ever try this rub recipe? Malcom, you are the best at what you do sir. Every week I share a new recipe on my HowToBBQRight YouTube Channel. I going to order some of your bbq sauce and try that bbq chicken recipe it sounds delicious. Hey Joe, as for the sink and hot water, check to see if two large plastic tubs on a table declared as a wash station will do? I pull the chicken off when it’s 165 in the breast. When you want to add a little kick to your BBQ, reach for Killer Hog’s This Hot BBQ Rub is a savory, sweet and spicy punch of power-packed flavor. In a large pot combine the above ingredients over medium heat. Well after watching this video, this Carolina boy was going to smoke some pork, but now I’m savoring some of Malcolm’s barbequed chicken. I split a whole chicken instead of using individual parts, so I didn’t need to turn it so much during the cook. It was tough and rubbery-what did or didn’t I do correctly? ★☆ Idont own an offset…is its still considered indirect heat if I dont have a difuser plate between the coals and the meat? Required fields are marked *, Rate this recipe Killer Hogs Hot BBQ Rub. Relax. Just hoping it gives maybe similar color and taste. Not only was you calculations on point but, every piece of 80 pounds of chicken was gone!! Any suggestions to on I should calculate the seasoning and mop mixture? Simplifies things for the judges, too. Malcolm, You sure know how to tell a food story, im starved at 9am ! One of those Turkey Fryer bases with a large pot will be able to provide you with the hot water. Might have gotten too much seasoning on the legs? This is being hosted by local fire department and everbrite. I use my Killer Hogs AP rub mixed with a few other ingredients to create what I call a Chicken Rub. Malcolm, thank you for so many great recipes. Once the internal temperature in the breast hit 165 start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reach a minimum of 165 in the white meat and 175 in the dark. That will help. The breast turned out really good, definitely everyone’s favourite piece. They ate it up. I was wondering what could have caused the big difference in flavour between the breast and drumsticks seeing as they were all cooked at the same time, same amount of time and all mopped and sauced at the same time. Welcome to BBQ Brethren's Forums. I know it's salt pepper and garlic, but is it all equal parts? Followed the recipe but made a few changes. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. Malcom: I made this yesterday on my green egg, and followed the recipe Exactly, It smelled and looked great and temps were spot on but the skin never rendered. I’m doing a tailgating event and probably will have over 200 pieces of chicken. It allows the cooks techniques to shine through. Discover our recipe rated 3/5 by 15 members. This has the temp to start applying the sauce and the final temp both at 165. Hi I tried your AP rub this weekend on a brisket, came out great. Most of it was rubber and inedible. Please go to the Instagram Feed settings page to connect an account. Man that looks delicious….I know what Im making tomorrow! It complimented the meat perfectly. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . The only complaint was the skin just wasn’t crispy. Malcom, I have a more general question if you dont mind…a lot of your recipes call for “indirect heat”. The drumsticks however ended up having quite a spicy flavour which wasn’t that great. Question re the 16oz Zesty Italian Dressing in the mop – is this bottled dressing – or a dressing seasoning mix? Let just say you are adrift in a life raft in the middle of the ocean with a 90 year old nun. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. You can season the chicken however you like. You should be able to read without having a fb page. https://www.bbqrubs.com/Killer-Hogs-Dry-Rub-Recipe/, https://m.facebook.com/story.php?sto...19825321368269. Smoked chicken with crispy skin is tough to do. I love the flavor created when those drippings get down on the coals, but sometimes worry im creating too much heat not having anything between coals and meat. They just pick some judges. I think they would have been ahead if they limited it to salt and pepper. Derek. Turning and basting with the BBQ Chicken Mop* every 30 minutes. You can make sure the skin is really dry, then apply cooking spray or some oil to the skin, then apply the seasoning. Im currently set up on a UDS that I made (thanks to your video!). Thanks Brother!! Can’t wait to try this, although scaling back on the quantities. Do you have a website or cooking blog? You’ve single handedly have leveled up my cooking skills. Barbecue Chicken Rub. Find more useful information here. I use chicken broth in place of the water and a combo of Killer Hogs and Salt Lick spicy BBQ sauce in the mop. 4-5lbs of seasoning and 1 gallon of mop should do the trick. The two of you only had a handful of seaweed in 30 days. I don’t know if it was the mop sauce, as I’ve never done that with chicken before, but this was the juiciest and most flavorful chicken ever! And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. Tag @howtobbqright on Instagram and hashtag it #howtobbqright. Perfect recipes!! Anyone ever try this rub recipe? What kind of sausages are those in the picture of the chicken. Has anyone made the linked rub yet? ★☆ We love your channel! I did some chicken breast and some drumsticks. Pour the BBQ Sauces into a small aluminum pan and place on the smoker to warm. And you can’t beat the pretty, mahogany color it gives to pork, beef, seafood, or poultry. I think 90%+ of KCBS cooks use commercial rubs and sauces. Could the mop also be used as a marinade? ** Other cooking techniques are welcomed for when your cookin' in the kitchen. I’m Malcom Reed and these are my recipes. All you need is a grill or smoker set up for indirect cooking and as much chicken as you want to cook. By far, the best BBQ chicken I’ve cooked, and it was really easy. Dude did you ever deliver!! You’d throw her ass overboard. From step 4: Pour the BBQ Sauces into a small aluminum pan and place on the smoker to warm. And it’s really great for pulled pork at home! THAT WAS AWESOME — 3 hours to absolute banging chicken…… did a 50 50 comparison with this and the corn starch from the You tube video —– both Winner Winner Chicken dinner….. Just wish I could grab your rubs in the UK quicker..! I'm actually shocked they list the recipe. I proudly displayed your Killer Hogs products and people here in Orangeburg SC loved it. Keep up the great work, Malcom! Geesh. (16oz by volume) "Color With a Kick" We’re packing heat. Great recipe which resulted in some of the best BBQ chicken ever!!! thats a lot of hoops to jump through, must be a nice cash prize. Keyingredient.com is a free cooking website. It comes out so good that I don’t baste any extra sauce at the end. Meet Malcom Reed and the Killer Hogs Barbecue Team - For over 13 years brothers Malcom & Waylon Reed have been cooking competition BBQ, winning the big checks and breaking hearts.With their experience and closely-guarded BBQ secrets they regularly turn-in some of the best slow-smoked meat cooked in the KCBS barbeque competition circuits... and they have the trophies to prove it. Once the internal temperature in the breast hit 165 start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reach a minimum of 165 in the white meat and 175 in the dark. Just hoping it gives maybe similar color and taste. Notify me of follow-up comments by email. I spend my life cooking – mostly slow-smoked barbecue. Simmer for 30 minutes and stir often. Special shout out to you from the South Carolina State University Bulldogs football team. This error message is only visible to WordPress admins, Malcom’s Shop, Holiday Cooking Plans and more BBQ Q&A, Smoked Tomahawk Steak, Grilled Chicken Tacos and Chili, Soups & Stews, Prepare offset smoker or any BBQ Grill for indirect cooking at 275 degrees using your favorite wood for smoke flavor (I used Post Oak for this recipe), Season the outside of each piece of chicken with the Chicken Rub – substitute your favorite rub if you like. Try Killer Hogs BBQ Sauce Recipe! 1/2 cup Killer Hogs AP Rub A piece of this chicken was to magically appear in the middle of the life raft. ★☆. I was all set to use Killer Hogs. It is not KCBS, it is local affair for fun.
I like Killer hogs rub and will just buy it but I'm in a cook off in September and you are not allowed to use commercial rubs or sauce. I wasn’t going by internal temps so much – just when it looks like it’s getting close start applying the sauce. this is probably a dumb question, but what is the recipe for the killer hogs ap rub? Cooking barbecue chicken is really easy. I used a Weber Kettle with a Slow n Sear, but only used 1/2 the water chamber in order to keep temps a little higher than a normal smoke. Any advice on how to crisp it up? Surprising they won't let you use a commercial rub in a competition. COPYRIGHT © 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). This site uses Akismet to reduce spam. Do have a question on the temp to start applying the BBQ sauce. I made this today, it went down well.