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Archive for the ‘Uncategorized’ Category

BBQ Sauce Review – Just Leave the Bones

I received a sample bottle of Just Leave the Bones BBQ sauce from Brian Corbett of Smokin’ Skullies BBQ, LLC, and my first impression right out of the bottle was WOW!  It’s tangy first, with just the right amount of sweet and savory in the background.  Then comes the kick, not overwhelming but definitely a presence on the finish.


I tried Just Leave the Bones, first on chicken thighs and then babyback ribs, and the results were very good to say the least, but when I used it in my  pulled pork recipe, I was absolutely floored!  The balance of flavors is the perfect compliment to the tender, smokey goodness of a well cooked pork butt.  I will seriously consider using Just Leave the Bones in my competition pork entries this year, that’s how good it is.  I can’t wait to try it on Brisket.

Congratulations to Brian on a well crafted competition quality BBQ sauce!

You can find Just Leave the Bones at


Should Pulled Pork become the unofficial food of March Madness?

Our friends at are on a mission to have pulled pork become the unofficial food of March Madness, and I think that’s a great idea!  Read on and find out why!

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Job Site BBQ

I did a Friday afternoon cook for the guys (and girl) on my construction site this week, my way of saying thanks for the hard work they do.

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Daisy May’s BBQ USA – NYC

I took the weekend off from cooking and got my BBQ fix at Daisy May’s BBQ USA, during a holiday visit to New York City.  Daisy May’s is on the corner of  West 46th Street and 11th Ave., in a neighborhood called Hell’s Kitchen.  This is Adam Perry Lang’s restaurant, so I had high expectations.

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Pulled Chicken

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This Man’s Best Friend

Say hello to my best friend Kobi.

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I Love the Smell of BBQ in the Morning

Butts and Brisket in the Morning Light

The Money Muscle

In Competition BBQ lingo, those white arrows are pointing to the ‘Money Muscles’.  They’re called that because most BBQ aficionados consider them to be the tastiest part of the pork butt, and therefore the part that helps them bring home the money in a professional BBQ contest!  It is  located on the end of the butt opposite the bone, and can be easily identified by the parallel bands of fat evenly space across the muscle.  Many competitors slice this piece for their presentation box and use the dark meat around the bone for pulling or shredding.

Favorite Five!

Guide to Culinary Schools

50 Best BBQ Blogs

I am very honored to announce that The Hog Blog has been named one of Guide to Culinary Schools’ Favorite Five BBQ Blogs in their recent article “50 Best BBQ Blogs”!  For the entire article, go to:

While you’re there, take some time to check out their site; there are some really great culinary resources to be found.

Here’s  a clip of what they had to say about us:

The Hog Blog: The Hog Blog is a resource for competition barbecue, barbecue recipes, and barbecue enthusiasts across the world. It provides weekly articles about special topics like competition set-up tips and recipes for rubs, sauces, and much more.

  • Why We Love It: The Hog Blog has a little bit of everything: cooking tips, catering, competition results, barbecue cookers, recipes, and much, much more!
  • Check This OutDads of Autistic Children Annual BBQ


Cast Iron Giveaway from Nibble Me This

The Nibble Me This blog is having a great giveaway for the holidays.  Enter to win cast iron grates for your Weber, BGE or just about any standard size grill.  You get to choose from 14-1/2″, 18-1/2″, 22-1/2″ or 26-3/4″.  check it out at

Dads of Autistic Children Annual BBQ

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Texas BBQ at West Point

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Whole Hog for The Country Coach Nor’easters

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Necessity is the mother of invention!

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Moink Balls


A MOINK Ball is made by taking a 1/2 ounce Italian style beef meatball, wrapping it in 1/2 strip of bacon and securing it with a toothpick.  It is then seasoned with a rub of your choice and smoked low and slow for about 60 minutes or until the bacon starts to crisp.  Sauce and put back on the smoker for another 30 minutes.

Along with ABTs (atomic buffalo turds), they make a great midnight snack for the night man on the pit, or an anytime snack for anyone else, for that matter!  They’re that good!

What’s an ABT? That’s a subject for another post.  Stay tuned!

In search of pork – (pork found)

Mister Bob is taking a road trip this morning to Pennsylvania to talk to a butcher (friend of a friend) about competition quality pork ribs.  There’s nothing worse than opening up a Cryovac package of ribs and being surprised by crooked, uneven or very small bones.  It makes it very tough on presentation points.  Much nicer to be able to inspect both sides of the racks, and have many to select from to pick the best 6 to cook for competition.  It’s all about the details…

Update – Sept. 3, 2010

Prime Time Meats in Milford, PA is an outstanding meat market and deli.  The quality of their meats and the friendliness of their staff is unsurpassed, and they really understand their business.  When I described my needs for competition quality ribs and exactly what I’m looking for in pork butts, they knew exactly what I was talking about and even had a few helpful suggestions of their own.  While I was there, I even ordered the 90lb whole hog which I’ll be cooking for an RV club next weekend.  For great meats at a fair price and knowledgeable, friendly butchers, I highly recommend Prime Time Meats.  While you’re there, say hello to Kenny and Steve.

This is their website:


Mister Bob and Harry Soo

Mister Bob and Harry Soo (from the BBQ Pitmasters TV show and pitmaster of Slap Yo Daddy BBQ).  They met at Pellet Envy’s cooking class hosted by Rod Gray in Kansas City this spring.

Now that’s a beautiful brisket!

This brisket was from a backyard BBQ we had for some friends, which doubled as a practice run for The Hudson Valley Ribfest and the NY State BBQ Championship.  I guess the practice worked out, because we took second place brisket in that competition out of 70 teams!


Clean like new

Smokers all cleaned up and read to go

Cleaned all the smokers yesterday: The Weber Kettle, The Big Green Egg, Big Red and the Baby Stumps.  We’re all set for the Fourth of July.  We may have a last minute catering gig, but if not we’ll have our own backyard BBQ.  Working on a new BBQ Pork Tenderloin recipe.  If it works out the way I think it will, I’ll post it the following week.