Smokey Angel. 2007

Pigs on the Run BBQ Team was nominated for a Smokey Angel Award Jan 2007 for Qing for the Cure: We raised over $12,000 to help the Harris family and to cure cancer.

Smoky Angel
"One kernel is felt in a hog shed; one drop of water helps to swell
the ocean; a spark of fire helps to give light to the world. None are
too small, too feeble, too poor to be of service. Think of this and act."

-- Hannah More (1745-1833),


click to enter







In the aftermath of this year's devastating hurricanes, I became aware of some of the exceptional humanitarian work that many members of our BBQ Community were doing in Florida, and neighboring states, to help people who were impacted by the storms. In most cases, our bbq brethren themselves were affected by the storms, yet they were among the first responders to contribute their time & resources to help feed hundreds, if not thousands, of people who were left homeless, hungry & confused by nature's wrath. While I completely understand that these acts of kindness are done from the heart, and that no *rewards* are expected ... it just seemed to me that these folks needed to be lifted up & recognized for their kind and unselfish good deeds.

Thus, the idea of the Smoky Angel Spirit Award was born. With a lot of help & en- couragement from Mike @ HawgeyesBBQ, Doug Worgul, and with the outstanding, creative design and artwork of Todd (BuckSpin) ... the idea took shape ... and most importantly, with the financial help from all those of you who pledged funds to this project, it has become a reality.

The "Smoky Angel" is a die cut, antiqued gold hat/lapel pin ... that depicts an offset smoker with a halo around it...and a whisp of smoke curling out of the smokestack, not unlike an angelic apperation. It was designed to be elegant, yet subtle. We want- ed it to have a *timeless* look to it ... not flashy or loud. Todd did an outstanding job of crystalizing all of our collective thoughts into his design, and it is our hope that this lil' Smoky Angel will generate lots of Good Karma awareness...and manifests itself in many future good deeds throughout our BBQ Community.

Everyone who is nominated for a "Smoky Angel" pin will get one. Nobody is going to judge the merits of anyone's nominations, but rather we ask that all nominations are done in *Good Faith* ... and are consistent with the spirit of the award, which is: Acts of Humanitarian/Good Deed/Random Kindness. In order to nominate someone for a "Smoky Angel", all you have to do is tell us ... in a couple of short paragraphs on The BBQ Forum ... who you are nominating, and what they did to merit your nomination. Once you have made your nomination on The BBQ Forum, then just click the button at the top of this page, and let us know the mailing address of the person you have nominated ... and we'll send them their pin.

You may nominate more than one person for a pin, but PLEASE, only nominate one at a time. All addresses will be kept strictly confidential, and not used for any other purpose other than to mail the pins to recipients of the award................John Eddy

ZydeCo Bourbon St. Barbecue - Not real BBQ!

Located at 12 Elliwood Ave Charlottesville va.

I had the pleasure to visits Zydecos. I was truly impressed with the atmosphere. We were seated promptly and the waitress was quite pleasant. I was excited that there was another BBq joint in Charlottesville. I asked the waitress what type of smoker they use to cook their BBQ. She proudly claimed we use an oven to cook our bbq ! RED flag!!!!! I was very dissapointed. I ordered the cat fish instead. It was ok but another chance to eat great BBQ vanished. I also think the portions were small and over priced.Parking is always an issue at the Corner. I hope this is not the way they cook bbq in New Orleans!!!!!. I also think it is a complete sin to charge $9.99 for oven cooked bbq when pork is about .96 cents a pound. What are they thinking!!!! They also provide on site catering: ask to see there cooker lol! I do love there website!!!!!!Too bad they put all thier effort in that website instead of making REAL BBQ!

Competition Scrutchfield brisket Technique:

1 Cup c&h Sugar

1 Cup Non-Iodized Table Salt

½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp.

several hours, or slightly warmed

5 Tablespoons + 1 Teaspoons Chili Powder

2 Tablespoons + 2 Teaspoons Ground Cumin

4 Teaspoons MSG (Accent)

4 Teaspoons Cayenne Pepper

4 Teaspoons Black Pepper freshly ground (important)

4 Teaspoons Garlic Powder

4 Teaspoons Onion Powder

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SCRUTCHFIELD BRISKET

Use Prime Beef if ya can get it.

rub that's heavy in garlic and pepper, Seasoned about three hours before.

Smoke 8-10 hours at 225 until internal temp is 165-170.

Use 4 chunks of Oak. 2 chunks of Cherry and 1Hickory, white hot charcoal.

After 165+ put brisket in foil and cook at 300 till internal temp reaches 205

put it away in an insulated environment (I use a sleeping bag at contests)
still wrapped in foil for several hours to allow it to still cook.

Slice 1/2" thick.

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ON BBQ Smoker Make Coals hot at 10PM

11:00 p.m add wood chunks

briskets on at 12:00 midnight at 220 degrees


5:00 a.m. measured internal temp, 150.

8:00 am 160

9:00 am 165.

At (165) wrap brisket in boat of foil. Fat side down I place the brisket

on 4 layers of foil each layer large enough to wrap the brisket fully one

time. I then put the brisket/foil pkg on a 300 degree Weber 22 1/2"

grill, coals on one side, meat on the other,

10:00 am. Internal temp 190

10:30 am 205.

By this time there is a substantial amount of drippings in

the bottom of the boat and they a mildly boiling.

Wrap the package back up quickly,

put in an insulated environment like a ice cooler,

no ice of coarse! until turn in time

2:00 when opened the steam still rolls out!

Pigs On The Run BBQ Trailer

A good shot of Big Red.
We had a great time at Shelby Nc at the Hog Happ'n. It was great to Richard and Carole from Red White and Que. Also bill and gary and Hoss' BBq Congrats to all. Look for the Pigs on the Run BBQ Cooking trailer on the road next year!

Buck Island BBQ / Bayou BBQ

I recently visit the Buck Island BBQ on route 53. I was impressed with the pulled behind Nc cooker. (I prefer an off set smoker) I walked in on a lovely Dec day. I was eager . I was met by the owner. He was very proud and spent time explaining how he prepared his food. I was a little surprise it took over 14 hour to cooked pork butts. I was anxious to try his bbq.He was very passionate. Passion is a very important ingredient. He also told me he made his own sauce. I notice that the food was out in the open with no sneeze guard .

The Judges Review. The main criticism was way too much sauce. Sauce is not the boss with good bbq that pig died for a reason. If you can not taste the pork why eat it. Also the pork is way over cooked. Length of cooking time does not produce great bbq. I know of championship teamsthat win with 5 hour pork butts.
I do wish them luck and believe they have a great idea. If they decrease the cooking time and sauce they could have a winner. I say serve the sauce on the side along with other choices. Good Luck!
Score: taste 3, tenderness , 2 appearance 4.
But I could be wrong and they could make millions!
Very friendly!
I truly liked the atmosphere.