Pigskin Barbeque

Pigskin Barbeque A journey into barbeque cooking, it's methods and the outcome. Barbeque, Recipes, Reviews & Tips. I'm also a KCBS Certified BBQ Judge

A KCBS Certified BBQ Judge, plus a self and family professed BBQ fanatic. I developed a love for barbeque as a child from watching my father "man" the grill. My love for barbeque, using wood and the "low & slow" method took off after I purchased my first horizontal smoker in my 20's. Pigskin Barbeque is my outlet in providing you with barbeque recipes from all around the country as well as those k

nown hot spots for barbeque, like Texas, Memphis, Kansas City, the Carolinas, out west and from the east. I'll provide information on the different cooking methods, the tools and products used, as well as the outcome. Also, Pigskin Barbeque gives us the added advantage of conducting reviews on barbeque related products like sauces and rubs, plus tools and grills. This takes the guess work out of barbeque for you. So I welcome you to come along on this wonderful barbeque journey with us!

I tried The Smokin' OX Premium BBQ while here in FL.I got a number of things and here are my thoughts...- ribs, we're te...
07/23/2026

I tried The Smokin' OX Premium BBQ while here in FL.
I got a number of things and here are my thoughts...
- ribs, we're tender and flavorful
- brisket, I had the fatty portion from the point. It was a bit chewy and could've used more seasoning.
- smoked turkey was flavorful and good.
- smoked chicken, I loved the rub use on it. I like a little heavier smoke flavor on my yardbird, it was good make no mistake about it.
- mild smoked link, it reminded me of Conecuh sausage. It had nice snap and flavor.
- hush puppies, I liked the flavor and crisp they had.
- backed beans we're good and flavorful.
- loaded potato salad, I didn't care for it, had little to no flavor in my opinion.
- buttermilk pound cake, it was good, moist, sweet and tasty.
- texas toast, I like mine toasted a bit more, but the flavor was cool.
- sweet BBQ sauce, it was tasty and tangy
- original BBQ sauce, it was different and seemed to be a mustard based sauce.

This is my view and opinion based on my taste buds and how I like food flavored or seasoned. This isnt a knock on the restaurant or their food.
Give them a try and see for yourself.

Would I go back and eat there again...
Yes! The ribs, chicken, turkey, baked beans and cake would be worth another visit.

Here is something new for you to try this weekend. Instead of cooking the usual ribs, burgers and dogs... make a pork bu...
07/01/2026

Here is something new for you to try this weekend. Instead of cooking the usual ribs, burgers and dogs... make a pork butt... here is a rub to get you right!!!

PEACH PORK BUTT:
This sweet and savory peach pork butt rub balances the rich, fatty meat of the pork with bright citrus and sugar, resulting in a dark, sticky, and flavorful bark.

INGREDIENTS:
• Dried Peaches - 1/2 cup, finely blended into a powder.
• Brown Sugar - 1/4 cup packed dark brown sugar.
• Paprika - 2 tablespoons smoked paprika.
• Kosher Salt - 1 tablespoon.
• Garlic Powder - 1 tablespoon.
• Onion Powder - 1 tablespoon.
• Black pepper - 1 teaspoon freshly ground.
• Cayenne Pepper - 1/2 teaspoon.
• 2 cans peach nectar.
• 1 small bottle apple juice.

DIRECTIONS:
Grind the peaches, use a food processor or a blender to grind the dried peaches.

Combine the peach powder, brown sugar, paprika, salt, garlic powder, onion powder, black pepper, and cayenne in a medium bowl.

Inject the pork butt with 1 can of peach nectar, all over.

Make sure your pork butt is completely dry, use paper towels. Coat the meat in a light layer of olive oil or yellow mustard to act as a binder, then generously coat with the peach rub pressing it into all sides.

Let it rest in the fridge for at least 2 hours, or overnight, to let the flavors pe*****te the meat.

COOKING:
Smoke or roast the pork butt at 250°F to 275°F until the internal temperature reaches 195°F to 205°F for the most tender results.

To kick up the flavor, spritz the meat during the cooking process every 1 to 1.5hrs with a mix of 50% apple juice and 50% peach nectar.

When done cooking, wrap in foil, then in a bath dry towel and place in a cooler, or foil and your oven, for minimum 1 to 2 hrs.

Unwrap, the bone should pull out easily. You can slice or shred and enjoy.

Come back and let me know how it turned out.

Some of the most bland flavorless BBQ ive ever had!!!
06/26/2026

Some of the most bland flavorless BBQ ive ever had!!!

The 4th is coming up so im sharing my Peach Baked BeansINGREDIENTS:• 2 pounds dried great northern beans• 1/4 cup (packe...
06/26/2026

The 4th is coming up so im sharing my Peach Baked Beans

INGREDIENTS:
• 2 pounds dried great northern beans
• 1/4 cup (packed) dark brown sugar
• 1/4 to 1/2 Cup of your favorite BBQ Rub
• 1/4 cup prepared mustard
• 1/4 cup maple syrup
• 1/2 cup ketchup
• 3 cups canned peaches (cute into small pieces)
• 1 small sweet onion diced

PREPARE:
• Place the beans in a large bowl, add cold water to cover them by 3 to 4 inches. Soak overnight in fridge.

• Pick out any bad beans and rinse good.

• Place the beans in a large pot, and add water to cover. Bring to a boil, reduce the heat, and simmer for 1 hour. Drain the beans.

• Preheat a smoker or oven to 300˚F.

• Combine the brown sugar, mustard, maple syrup, ketchup, BBQ rub, peaches, and onion. Mix well. Then add the beans and stir again. Pour the bean mixture into a large aluminum pan

Add just enough water to the pan to cover everything, and cover the pan with aluminum foil. Cook in the smoker or oven until the beans are tender, about 4 hours, checking hourly to make sure they aren’t drying out. The beans are done when the top is dark brown and bubbling.
If you want the top to be slightly crunchy, uncover the pan for the last 30 minutes of cooking. Sprinkle brown sugar over top of beans and cook another 20 minutes.

• Let the beans stand for about 15 minutes, then serve.

Since it's that time of year I figured I'd give you guys 1 of my Rib Rub's and a BBQ sauce recipe to check out.Sweet & S...
05/29/2026

Since it's that time of year I figured I'd give you guys 1 of my Rib Rub's and a BBQ sauce recipe to check out.

Sweet & Smokey Rib Rub:
2/3 cups light brown sugar
2/3 cups sugar
1/2 cup paprika
1/4 cup seasoned salt (Lawry's)
1/4 cup smoked salt
1/4 cup onion salt
1/4 cup celery salt
2 tablespoons black pepper (preferably fresh ground)
2 tablespoons chili powder
2 teaspoons mustard powder
2 teaspoons oregano
1 teaspoon Canadian chicken seasoning
1 teaspoon ground ginger
3 teaspoons ground cumin
1 teaspoon dry tyme
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper

Combine all ingredients in a bowl and whisk or shake well, this makes about 3 cups.
works well on pork, chicken, goat, lamb.

Sweet Rum Rib BBQ Sauce:
6 tablespoons dark brown sugar
1/2 cup apple cider vinegar
1/4 cup black strap molasses (dark)
1/4 cup honey
1/4 cup worcestershire sauce
2 tablespoons of dark rum
2 tablespoons mustard
1 tablespoon rib rub (I provided in earlier post)
1 tablespoon liquid smoke
1 tablespoon chili powder
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 teaspoons ground allspice
1 teaspoon sardine paste
1/4 teaspoon ground cloves
4 1/2 cups Huntz ketchup
1 teaspoon sea salt

Combine all ingredients except ketchup in a pot and bring to a boil, reduce heat, add ketchup and simmer for 30 minutes stirring often.
When it thickens and darkens it's ready. Brush on your BBQ. Makes about 5 cups

At Nick's in Carlisle, AR.I got the Nick's Platter- sausage - ribs- brisket- chicken- sliced pork... wanted to try somet...
01/23/2026

At Nick's in Carlisle, AR.
I got the Nick's Platter
- sausage
- ribs
- brisket
- chicken
- sliced pork... wanted to try something different than pulled pork.
- greens
- coleslaw
- potato salad
- baked beans
- fried apple & peach pie.
- homemade brownie

Went to Destination Smokehouse, to try that Had 1lb of Brisket, Black Diamond Oxtails, 1/2 slab ribs, mac&cheese, yams...
01/18/2026

Went to Destination Smokehouse, to try that
Had 1lb of Brisket, Black Diamond Oxtails, 1/2 slab ribs, mac&cheese, yams, and slaw.

Food was good, it was tender... brisket could've used a bit more seasoning in my opinion, I like mine seasoned heavy. Everything else was great!!!

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Toledo, OH
43610

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Monday 11am - 11pm
Tuesday 11am - 11pm
Wednesday 11am - 11pm
Thursday 11am - 11pm
Friday 11am - 11pm
Saturday 11am - 11pm
Sunday 11am - 10pm

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+14198067296

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