Wild Hogs BBQ
Competition BBQ Team
Wild Hogs BBQ Recipes
Wild Hogs Butt Rub
Wild Hogs Pork Finishing Sauce
Atomic Buffalo Turds
South Carolina Style Coleslaw
Wild Hogs Butt Rub |
| 1 cup dark brown sugar 1/2 cup Hungarian paprika 2 Tbs. restaurant grind black pepper 2 Tbs. kosher salt 1 Tbs. Wild Hogs chili powder 1 Tbs. garlic powder 1 Tbs. onion powder 1 tsp. cayenne pepper In a stainless steel bowl, combine the first two ingredients and, by hand, smooth out all the lumps ensuring that the sugar and paprika are mixed well. Again by hand, add the pepper smoothing out any lumps. Do the same with the salt. Once thoroughly mixed and smoothed, add the last four ingredients and combine using a fork. Store in an airtight container and enjoy! |
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Wild Hogs Finishing Sauce |
| 2 cups apple cider vinegar 1/2 cup packed brown sugar 3 Tbs. kosher salt 2 Tbs. crushed red pepper flakes 1 tsp. Hungarian paprika 1 tsp cayenne Combine all the ingredients and let it sit; the longer the better. Mop on whole hog, pork butts, or ribs during the final stages of cooking. Set some aside on the table as a serving sauce. |
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Atomic Buffalo Turds |
| 12 jalapeno peppers 6 slices of bacon 1 package of cream cheese 1 can of diced pineapple 1/2 cup or so of chopped brisket or pork 1 Tbs. sweet BBQ rub 1 tsp. cayenne toothpicks Sweet BBQ sauce Mix cream cheese with BBQ rub and cayenne and set aside. Cut bacon in half and set aside. Wearing food grade gloves cut the top off of the peppers and remove the ribs and seeds. I use a pepper corer that I got from Williams-Sonoma. Take a small pinch of cream cheese mix and place in bottom of pepper. Next, place piece of pineapple in pepper followed by pinch of meat. Fill the remainder of the pepper with cream cheese. Wrap the pepper with piece of halved bacon and secure with a toothpick. Place in smoker and cook @ 250 degrees. Depending on how you like your bacon, smoke between 90 to 120 minutes. Any more than that and the peppers will fall apart and you'll have a messy smoker to clean; trust me on this one. Top peppers with spoonful of BBQ sauce and enjoy! |
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South Carolina Style Coleslaw |
| 1 lb pkg shredded cabbage 1 red bell pepper, julienned 1 sweet onion, finely chopped 1 carrot, grated 1 cup sugar 1 cup apple cider vinegar 2/3 cup veggie oil 2 tsp. dry mustard 1 tsp. kosher sale 1 tsp. black pepper |
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