50 Shades of Pork BBQ Team

07/24/2024

Randy Turner I mentioned after seeing Heath Riles Peach ribs I couldn't get them out of my mind, so I made them today. (This retirement thing is nice!) I used his garlic jalapeño and his peach rubs. Wrapped it with peach pie filling, brown sugar and sauce. I modified the sauce slightly. We cook the same time snd temp. These are some of the tastiest ribs I have ever eaten. I would not be afraid to turn them in at a comp. If you want to cook up a treat go to Heath Riles BBQ and watch the video. Heath that is another winner

04/12/2024

No BBQ tonight. I went Hibachi.

01/01/2024

We prepped for a New Years Eve of partying with a thick bone in Ribeye. I havd gotten hooked on cooking these low temp for a real smoke flavor. And tomorrow I will make cheesesteaks from the leftovers and they cook up juicy and perfect on the Blackstone.

Happy New Yearalle

12/24/2023

09/29/2023

Pit Beef Rub: (As Promised)
2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper

2-3 Pound Top Round
Smoker temperature 250
Cook to 128 F
Cook Time approximately 1 hour per pound. Use a thermometer.

Slice approximately 1/4"

Enjoy!

06/12/2023

TWilke’s weekend in pictures

05/07/2023

05/07/2023

We haven't been competing much, but we have been cooking. I decided to post this so you all knew we are alive and kicking. Our Team Mom, Mike Kahler has an amazing Pit Beef Rub Recipe and yesterday was too nice a day not to fire up the Hasty Bake Charcoal Grills. Mike likes to cook this at high temperatures, which is delicious and is perfect if you are going to serve it all. I chose a different path and smoked it at 225 for 1 hour per pound. Since there is only 2 of us, this allows me to lightly reheat it and still have a medium to medium rare sandwich. The star of the show however was the Baked Beans. I had some of the new UTZ works Maple rub left from the sample bottle and combined it with some Utz Work's Bold as the final ingredient of the recipe. That along with some ketchup, mustard, Worcester sauce, onion and brown sugar, made a banging baked bean dish. This product hits the shelf this week and it is another star in Mike Utz line up. I am not sure what our next competition is but we will be ready, Until next time.

08/27/2022

50 Shades of Pork BBQ Team is making their 2022 debut at New Holland Summerfest. The smell of sweet BBQ smoke temporarily covering the smell of Horse 💩 over here. It is great to have the whole band back together with “Pudd” Andy Shaffer doing the bull work and Mike Kahler fulfilling his Team Mom role. They just had a discussion on what I actually do, but I don’t think they have an answer yet. Yesterday we caught up with all our old friends but today it is every team for themselves. One thing is for sure. Some of the best BBQ in the world is smoking on 52 pits in New Holland.

08/10/2022

I found a sale on a piece of top round so today we were 50 Shades of Pit Beef. Our team mom Mike Kahler has a great Baltimore style put beef rub recipe and I can’t get enough of it. We rubbed it 48 hours before and then again at 24 hours. I usually sear and fast cook my pit beef but today iI put it on the Traeger Grills Timberline on Super Smoke for a low and slow cook. I knew i would have alot of leftovers so I was trying to keep all the moisture I could. As you can see it was 128 and what I consider a perfect rare. There is not enough o’s in Good to describe the sandwiches. Now it is back to competition meats for our first competition of the year. With the scores I have been seeing we better knock the rust off quick or we will be getting an ass whuppin! Stay tuned.

07/11/2022

50 Shades of Pork BBQ Team changed it up a bit today. We don't do steak contests, but we do eat quite a few. Usually, I take the lazy way out and use the Traeger Grills, but my first smoker was a Hasty Bake. It has always been my favorite, Today I remembered how good a steak it cooks. I swear I would use a Hasty Bake Charcoal Grills in competition if they made a configuration friendly to my rig. I love the ease of adjustment and the flavor is amazing. Shout out to UTZ works as always for some damn fine rub.

05/28/2021

So the 50 Shades of Pork BBQ Team team did something today we never do. Cater. But when an organization like Ryan's Hope asks, we do. It was an honor to cook this event and humbling to meet all the great people that both organize and participate in it. As always it wouldn't have been possible for 50 Shades to do without Pudd, Andrew Shaffer and Dave Bricker. The Swift's have this event down to a fine science. Their tireless efforts to raise awareness and funds to combat this cancer, as well as their involvement in our community are nothing short of inspirational. Thank you both for allowing us to be a small part of it.

05/26/2021

Just arrived! Super excited to try these new recipes on the Weber Grills Smokey Mountain from Bill Gillespie at Smokin' Hoggz BBQ! Even better, Pudd plans on getting this autographed at Smoke in the Grove BBQ Festival!

03/15/2021

Señor Pudd put together some chicken enchiladas for dinner. Great flavor from slow cooking the chicken all day!

03/13/2021

Guesses on what Pudd is cooking tonight?

03/08/2021

Pudd played with some chicken legs this weekend. After a quick and sloppy trim they were coated with Heath Riles BBQ rubs and hit the Traeger Grills for some smoke. Bite through skin and flavor was on point! Until next time, keep on pullin!

01/27/2021

Pudd went into his Pennsylvania Dutch roots tonight and cooked up some chicken pot pie for dinner!

01/23/2021

Great color from Heath Riles BBQ rubs!

01/23/2021

Preparing a few Hatfield Quality Meats good looking baby back ribs for dinner tonight on the Traeger Grills!