Tag Archives: Willie’s Hog Dust

Big Wayner’s Birthday Blowout Drawing

First off, I owe a huge “Thank  you” to the companies who contributed giveaways to Big Wayner’s Birthday Blowout — C-Dub’s BBQ Rub, Draper’s BBQ, Willie’s Hog Dust, Uncle Kenny’s BBQ, and Pirate Jonny’s.  Second, I want to thank everyone who entered the contest and made it a huge success!  There were a grand total of 266 entries!!  As much as I would love to give everyone some sort of prize, I only have one bundle.

My first intent was to place a video of the drawing up on YouTube.  However, I ended up having technical difficulties doing so.  So I decided to simply take a picture of the winning entry…

The lucky winner!

The lucky winner!

Congratulations to our winner above!  You have 48 hours to email me at bigwaynerbbq@gmail.com so that I can get your prizes sent out to you.

Thanks again for entering Big Wayner’s Birthday Blowout and making this a huge success!  Continue to follow Big Wayner’s BBQ Blog on Twitter and Facebook where I’ll continue to post reviews and other miscellaneous banter.

Big Wayner’s Birthday Blowout!

When was the last time you got a gift for someone else’s birthday?  Well if you are one lucky person, you will be getting quite a BBQ package for my birthday.  My Birthday Blowout BBQ Bundle is worth approximately $35 and consists of the following:

So now I know what you’re asking… how do I enter?  Because I want to give you as many chances as possible to enter, I’m going to offer multiple ways to enter:

  • Leave a comment on this blog post — 1 entry, can do this daily.
  • Follow me on Twitter — 1 entry.
  • Become a fan of Big Wayner’s BBQ Blog on Facebook — 2 entries.
  • Subscribe to receive email notifications every time a new blog is posted (can be done under “Email Subscriptions”). — 2 entries.
  • Post “Happy early birthday to @brownkw #BigWaynersBirthdayBlowout” on Twitter — 1 entry, can do this daily.

This contest would not be possible without the BBQ rub and sauce companies being generous enough to contribute to the giveaway!  All of the companies have presences on Facebook and/or Twitter.  If you become a fan or follow them and let me k now that you did so, I’ll throw in an additional bonus entry per follow.

This contest will end at 11:59pm EST on Saturday, August 6.  The winner will be determined by a random drawing.  Only US residents are eligible.

Good luck, everyone!

Ribs for 30, Or How My First Pseudo-Catering Gig Went

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Today was THE day I had been anticipating for quite some time.  About a month ago, a co-worker and I volunteered to cook for the entire office (around 30 people).  The original plan was for us to just cook pork butt, but it ended up that I volunteered to cook ribs while my co-worker would take care of the pork butt.  So here’s how that went…

First step — two days ago, I bought a whole bunch of spare ribs from Restaurant Depot (9 racks) and trim them to a St. Louis cut.

Spare ribs, trimmed to a St. Louis cut

Spare ribs, trimmed to a St. Louis cut

Last night, the ribs were slathered in Famous Dave’s Rich and Sassy BBQ Sauce and lightly seasoned with Willie’s Hog Dust Original Blend BBQ Rub.  After being slathered and seasoned, the ribs went into the refrigerator for the night.

Slathered and Seasoned

Slathered and Seasoned

This morning started early as I woke up at 3:45am to fire up the smoker.  At 4:45am, the smoker was up to 250 degrees, and in went the ribs!  The ribs cooked at between 225 and 250 degrees using oak wood.

Lots of ribs, about 2 1/2 hours in

Lots of ribs, about 2 1/2 hours in

At the three hour mark, I re-seasoned the ribs and put them back in the smoker.  At four hours in, I pull the ribs, add some dark brown sugar and honey, and foil them.

Ribs prior to brown sugar and honey drizzle

Ribs prior to brown sugar and honey drizzle

After another hour, the ribs were unfoiled and glazed with sweet BBQ sauce from Butcher BBQ.  The ribs were pulled after a grand total of 6 hours in the smoker.

About to be sauced

About to be sauced

The finished product.  Bad lighting, but it had beautiful color!

The finished product. Bad lighting, but it had beautiful color!

When the ribs were finished, they were wrapped in foil and placed in a towel-lined cooler for transport.  Once on-site, the ribs were sliced and ready to serve.

Yours truly slicing the ribs

Yours truly slicing the ribs. Picture courtesy of the company president.

Ready to serve.  Crappy cell phone pic.

Ready to serve. Crappy cell phone pic.

So how did it turn out?  If I go by how much food was left, it was a success with there only being five ribs left.  Feedback was overwhelmingly positive, with one woman declaring it the best ribs she’s ever eaten.  Now if that doesn’t boost my ego, nothing will!

So that was my first experience with cooking for more than 3 or 4 people.  Except for the whole “getting up at 3:45am” part, I thoroughly enjoyed it and would not hesitate to volunteer to do it again!

Top Five Gifts for BBQers Under $50

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We all like getting gifts, right?  It’s hard to find someone who doesn’t like a good gift every now and then.  If you are looking for a good gift to get that special BBQ guru in your family, then let me offer some suggestions sure to make that special person happy:

1.  BBQ SAUCES AND RUBS

We all like trying new sauces and rubs.  Sometimes we find ones that may be good for everyday grilling, and sometimes we find those special combinations that bring home the trophies and checks at competitions.  Below are several of my recommendations on excellent sauces and rubs:

2.  BBQ TOOLS / KNIVES

While a great cook may have innate talent, it definitely helps to have some good tools.  While there are literally hundreds and probably thousands of different tools out on the market, these stand out:

3. BBQ BOOKS

Yeah I know what you’re thinking…  “I didn’t know BBQ people could read!”  Well we can, although most of the time we keep the subject of our reading to all things BBQ and grilling.  There are many books out there, but these stand out:

  • Peace, Love, and Barbecue — written by Mike Mills and Amy Mills Tunnicliffe, this book gives a rarely-seen behind-the-scenes perspective into the world of barbecue as seen by a world champion pitmaster.  This book is one of my all-time favorites.
  • Ribs, Chops, Steaks, & Wings — this offering by Dr. BBQ himself divulges multiple recipes to allow one’s palate to slightly deviate from your typical grilling faire.
  • Grilling America — Rick Browne not only offers up over 150 tasty recipes, but he also takes us around the country checking out some of the most colorful BBQ festivals around.

4. Competition Supplies

This one sort of took me by surprise.  However, after thinking about it, I can see how the serious caterer or competitive pitmaster would greatly appreciate these items.  Good quality cutting boards, and heat-resistant gloves seem to be in high demand.

5.  Miscellaneous fun stuff

This one is kind of wide open.  It just really depends on what that special someone likes.  With ideas from quality coolers to music box sets to gift cards, this one is really wide open!  Who knows, maybe you event want to give them cologne to help out that mood…

Now I’m very interested in hearing your ideas!  Let me know your top 5 gifts for the BBQer in your family for under $50.

Did Someone Say Ribs?

Let me start this off by saying…  my in-laws rock!  While I had to go in to the office to work this past Saturday, they, along with my wife, worked out in our yard and got it in decent shape.  For all the hard work that they did, I had to pay them back somehow.  And how does someone with a passion for BBQ pay back a favor?  Why, with BBQ, of course!  And luckily for me, the requested meat was ribs!

Now the big question…  baby backs or spares?  After much deliberation, spares won out.  This entailed a trip to my local Sam’s Club and purchasing a three-pack of spare ribs.  I trimmed the ribs down to a St. Louis style cut and then seasoned them three different ways.

The rib racks

The rib racks

I’ll describe the rack preparations starting at the top and rotating clockwise.  I applied lemon juice to the first rack and sprinkled liberal amounts of Willie’s Hog Dust to the rack .  By the way, Willie’s Hog Dust works great on pork butt.  The second rack (the one oriented vertically) was slathered in Uncle Kenny’s Spicy BBQ Sauce and covered liberally with Spicy #13 Rub from Bandiola Spice Company.  This rack was thus dubbed the “Hot Rack”.  The final rack was slathered in Sweet Baby Ray’s Original BBQ Sauce and rubbed with Plowboy’s Yard Bird Rub.

The racks were put in the smoker (along with the trimmings from the spare ribs… lesson here: leave no meat behind) to cook at 250 degrees Fahrenheit using Kingsford competition briquettes and oak wood.  After about four hours, the ribs were done.  And they sure looked good!

Ribs are done!

Ribs are done!

Since I used sauces in the rib preparation, I decided to pass on glazing the ribs before pulling them out of the smoker.  As you can see, there is a nice rich deep red color to the ribs.  It was perfectly done, with nice bite marks being left with each bite.  Obviously everyone else agreed, even my wife (who is adamantly opposed to eating meat with bones in it)…

The survivors...

The survivors...

Now I confess I’m a bit of a heat lover.  I think that most every food can benefit from a bit of spice and heat.  While I was pleased with how all the racks turned out, I was especially pleased with the results from my Hot Rack.  The combination of  Bandiola Spice Company’s Spicy #13 Rub and Uncle Kenny’s Spicy BBQ Sauce gave the ribs a sneaky back heat that I really enjoyed!

Hope this inspires you to get out and fire up the cooker this coming weekend and cook those ribs that you’ve been meaning to cook for so long now!

Willie’s Hog Dust and Pork Butt: A Beautiful Pair

With the beautiful weather that arrived here in the Carolinas last week, how could I not say no to firing up the smoker?  There was a pork butt in the freezer calling my name.  This was the perfect opportunity to try out Willie’s Hog Dust.  Willie was gracious enough to send me bottles of his original, spicy, and sweet blend rubs.  I decided to go with the original blend this time around.

Willie's Hog Dust -- Original Blend

Willie's Hog Dust -- Original Blend

Willie’s Hog Dust is made using no MSG, gluten, or preservatives.  Only all-natural ingredients are used, and the rubs are low in sodium (for all of you health-conscious people).  The rubs are all-purpose and can be used on pork, chicken, beef… even popcorn!

Naked Observations

A Dusting of Hog Dust

A Dusting of Hog Dust

It’s hard to see in this picture (mainly because I had only a yellow plate to use), but the rub had a nice orange color to it.  The rub also had a nice mixture of dark and light bits in there from the other various spices used.  I took a small sample, and it had a very nice flavor to it.  Willie’s Hog Dust definitely fits the “low sodium” billing without sacrificing flavor.

As I mentioned earlier, pork butt was the “meat du jour”.  I took the piece of meat (which was a little over 5 1/2 lb), slathered it with canola oil, and liberally applied the dust to it.  It gave the butt the nice golden color I was looking for.

Pork butt, meet hog dust...

Pork butt, meet hog dust...

And off to the smoker it goes!  I cooked it using Kingsford competition briquettes and oak wood, keeping the temperature between 250 and 275 degrees.

Butt in the smoker

Butt in the smoker

With the temperature between 250 and 275 degrees, the butt was done in about 8 hours.  And wow, was it beautiful!

Finished butt

Finished butt

Pulled butt

Pulled butt

The pork looked beautiful, and it tasted even better!  The pork pulled with no problems at all, and there was a perfect balance of smoke, pork, and rub flavor!  I tried to get a picture of the bark, but I’m afraid it was a bit fuzzy.  I’ll post it anyway.  Willie’s Hog Dust gave my pork butt a beautiful bark that was nice and crispy and flavorful!

Pork butt bark, courtesy of Willie's Hog Dust

Pork butt bark, courtesy of Willie's Hog Dust

I would highly purchasing Willie’s Hog Dust.  If it works on other meat as well as it does on pork, it’s absolute magic!!  Willie’s Hog Dust is available for purchase at http://www.williesrubbins.com/.