Description

Slow-smoked wings get seared for crispy skin, then tossed in a tang-forward Mississippi white BBQ sauce—juicy, smoky, and done right.

• 1 family pack whole chicken wings (about 12–14 whole wings)
• Spicy ranch seasoning (generous coating)
• Killer Hogs AP Seasoning (generous coating)
• Killer Hogs Mississippi White Sauce (or your favorite white BBQ sauce)

Instructions

1. Season the Wings
   1. Trim and separate wings if desired, or leave them whole.
   2. Season all sides generously with spicy ranch seasoning and AP seasoning. Let them sit while you fire up the grill.
2. Set Up the Grill
   1. Prepare a 2-zone fire on your grill (one side hot, one side cool).
   2. Target grill temperature: 375–400°F.
   3. Pellet grill works too — just hold temps steady in that same range.
3. Smoke the Wings
   1. Place seasoned wings on the cool side of the grill.
   2. Close the lid and cook about 30 minutes.
   3. Flip the wings and cook another 15–20 minutes, until they reach 180–185°F internal.
4. Crisp Over the Hot Zone
   1. Working in batches, move wings directly over the hot side of the grill.
   2. Sear for 2–3 minutes per side until skin is golden and lightly charred.
   3. Use the cool side as a holding zone if wings start cooking too fast.
   4. Final target internal temp: 195°F — this ensures fat is rendered and the meat pulls clean from the bone.
5. Sauce & Serve
   1. Remove wings from the grill and toss in Killer Hogs Mississippi White Sauce (or your favorite tangy white BBQ sauce).
   2. Serve hot and enjoy with extra sauce on the side.

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 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

1. Prep the Brisket and Bacon
   1. Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
   2. Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
   3. Cut bacon into similar-sized pieces so it runs through the grinder easily.
   4. Chill the meat in the freezer for 20 minutes before grinding.
2. 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.
3. 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.
4. Season the Burgers
   1. Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning.
   2. Remember the bacon adds salt, so don’t overdo it.
5. 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.
6. 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 spicy jerk chicken recipe is smoky, juicy, and packed with bold Caribbean flavors! Whether you’re grilling or smoking, I’ll show you how to make the BEST jerk chicken with the perfect balance of heat and sweetness.

For the Chicken & Marinade:

• 1 whole chicken, cut into quarters
• 1 bottle Walkerswood Jerk Marinade
• 1 tablespoon Malcom’s Jammin’ Jerk Seasoning
• 1 cup dark brown sugar
• 1 Scotch Bonnet or Habanero pepper, thinly sliced
• 1 bunch green onions, chopped (green parts for marinade, white parts for sauce)
• 4–5 cloves garlic, minced
• Juice from 1/2 lemon
• 4 oz pineapple juice
• 1 tablespoon Scotch Bonnet pepper sauce
• 1 tablespoon Worcestershire sauce

For the Jerk Dipping Sauce:

• 1/2 stick butter
• White parts of the green onion, finely chopped
• 4 cloves garlic, minced
• 1 Scotch Bonnet or Habanero pepper, finely chopped
• 1 tablespoon Scotch Bonnet pepper sauce
• 4–5 dashes Worcestershire sauce
• 1 teaspoon Malcom’s Jammin’ Jerk Seasoning
• 1/4 cup brown sugar
• 1/4 cup honey
• Juice from 1/2 lemon

Instructions

1. Marinate the Chicken:

• Cut the whole chicken into quarters, separating white and dark meat. Score the chicken breasts with shallow slits to help with even cooking and better flavor absorption.
• Place the chicken quarters in a large ziplock bag. Pour in the jerk marinade and add Malcom’s Jammin’ Jerk seasoning.
• In a separate bowl, whisk together the remaining marinade ingredients, then pour into the ziplock bag.
• Squeeze out excess air, seal the bag, and gently massage the marinade into the chicken. Refrigerate overnight (or at least 8 hours).

2. Prepare the Grill:

• Remove the chicken from the marinade and lightly season with a little more Jerk seasoning.
• Set up a charcoal grill for two-zone cooking at 350°F. (I used my Primo ceramic grill, but any grill works.)

3. Cook the Chicken:

• Place the chicken on the indirect side of the grill. Cook for about 45 minutes, or until the internal temperature reaches 160°F for white meat and 175°F for dark meat.

4. Make the Jerk Dipping Sauce:

• Place a heavy-bottomed pot directly over the hot coals.
• Add butter, white parts of the green onion, garlic, and peppers. Sauté for 2-3 minutes until softened.
• Stir in the remaining sauce ingredients and bring to a gentle boil. Remove from heat and pour into a small dish to cool.

5. Char & Serve:

• Move the chicken quarters to the direct heat side of the grill.
• Sear for 1-2 minutes per side, just until you get that perfect jerk char.
• Remove from the grill and let rest for 5 minutes before serving.
• Serve hot with the jerk dipping sauce on the side.

This method cooks some FIRE ribs really fast. We use the charcoal and the grill to impart some serious flavor – and we baste the ribs the entire cook so they come out juicy, tender and oh so delicious!

• 2 slabs St. Louis Cut Spare Ribs
• 1/4 cup Killer Hogs Hot Rub
• 28oz apple cider vinegar
• 1/4 cup fine sea salt (feel free to add less salt to suite your taste)
• 1/4 cup ground cayenne pepper
• juice from one lemon

Instructions

1. Trim the excess fat and remove the membrane from each slab of ribs.
2. Season the ribs on both sides with a light coat of Killer Hogs Hot Rub.
3. Prepare a charcoal grill for 2 zone cooking at 300°F.
4. Place the ribs over the direct heat side of the grill – the cool zone is just in case you need to get them away from the fire. These ribs cook over the direct heat side the entire cook.
5. Combine the vinegar, salt, cayenne pepper, and lemon juice in a quart mason jar. Shake it well.
6. Flip the ribs every ten minutes keeping the grilll temperature steady at 300°F.
7. Once the outside begins to dry out start mopping with the basting liquid using a bbq mop.
8.  Continue to flip and mop until the internal temperature reaches 198-200°F.
9. Move the ribs over to the indirect heat side for 5-10 minutes.
10. Cut the ribs into individual bone pieces and serve with additional mopping sauce for dabbing.

Grilled Beef Flaken Ribs – Flaken Ribs have a rich, beef flavor – and when you take the time to marinade them and then chargrill them directly over hot coals, you get a delicious bite of beefy goodness!

• 4lbs flanken-cut beef ribs
• 1 bunch green onions – chopped divide the green and white parts
• 2 heaping teaspoons minced garlic
• 2 teaspoons minced ginger
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 1/8 cup balsamic vinegar
• 2 Tablespoons Hoisin sauce
• 1 Tablespoon Killer Hogs TX Rub

Instructions

1. Place the white parts of the onion in a mixing bowl and add: minced garlic, ginger, soy, worcestershire, balsamic vinegar, hoisin, and TX. Stir to combine.
2. Add the beef flanken cut ribs to a large ziplock bag and pour in the marinade. Squeeze the air out of the bag and gently toss the ribs around so everything is coated in the marinade. Place the bag in the refrigerator for at least an hour.
3. Prepare a grill for 2 zone cooking – hot side and cool side. Grill the ribs over the direct heat zone (hot side) of the grill. Work in batches so the grill isn’t over crowded. Cook the ribs on each side until they begin to char about 3-4 minutes each side. Then move them over to the cool zone until all of the ribs are char-grilled.
4. Place the ribs on a foil lined baking sheet, wrap the foil around the top to seal off the heat, and rest the ribs for 20-30 minutes.
5. To serve place the ribs on a large cutting board or platter and top with the green tops of the onions.

Whole Beef Tenderloin trimmed into Filet Mignon Steaks and cooked with a reverse-seared – then basted with a Garlic Butter while they get flame-kissed over open flames

• 5 – 12oz Beef Tenderloin Filets (AKA – Filet Mignon Steaks)
• 1/4 cup Worcestershire Sauce
• 1/2 cup Killer Hogs TX Brisket Rub
• 1 Tablespoon olive oil
• 8 cloves garlic minced
• 1 shallot minced
• 2 sticks salted butter
• 1 Tablespoon chopped parsley

Instructions

1. Drizzle the outside of each steak with worcestershire sauce and season heavily with TX Rub (coarse salt and black pepper can substitute).
2. Set up a grill for 2 zone cooking – hot and cool side.  I used my primo ceramic grill running Royal Oak Lump charcoal but any grill will work.
3. Keep the grill between 275-300°F for the first stage of the reverse sear. Place a probe thermometer in the center of one of the filets and set each steak on the cool side of the grill to start away from the direct fire.
4. Once the internal temperature reaches 115°F – about 25 minutes; remove the steaks from the grill and place on a foil lined sheet pan. Rest the steaks for about 15-20 minutes. You will notice the temp continues to climb but it will eventually stop and start to drop. This is where you want to do the sear stage.
5. While the filets are resting – add a drizzle of olive oil to an iron skillet. Add the garlic and shallot and saute until soft – season with a little TX rub for flavor.
6. Move the skillet off the direct heat and add the butter. Stir until the butter melts about 2 minutes and add the chopped parsley.
7. Brush each filet with the butter mixture and place over the direct heat (Fire side) of the grill for 1 minute on each side.  Continue brushing with butter at this point and only cook until a char starts to form.  It should take about 1-2 minutes total each side.  It is important to not walk away and be extremely careful at this point because the fire will be rolling.
8. Remove the steaks from the grill once seared and brush with additional garlic butter.  Rest the steaks for 5 minutes 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.

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.