Story by Jim G. Miller | Photography by Jeremy Rodgers
BBQ recipes made easy is essentially the mantra of southern grill masters Andy Allen & Randy Hill of Southern Krunk BBQ. They met up about seven years ago at a Hot Springs BBQ competition and their lives have never been the same since. “When we first met Randy said he’d never travel more than 5 miles for a BBQ cook off,” says Allen. About a month later Hill asked Allen if he wanted to go to Kansas for a Que contest and they’ve been traveling the country ever since. Along with their smoker dubbed “Juanita” they have been slinging barbecued ribs, brisket, poultry, pork, beans, margaritas and more at some of the most prestigious BBQ Competitions in the U.S. The duo is recently hot off the heels of winning best ribs at the Jack Daniels International BBQ Cook-off.
Food junkies since birth, the two enjoy an adventure. Self-taught wizards of the basting rod, the team has mastered the low and slow method of cooking BBQ. Characters with a real zeal for the thrill of sinking their teeth into perfectly cooked meat, they have been featured contestants on the reality television series BBQ Pitmasters on the TLC channel and have also been regularly featured on the Travel Channels BBQ Crawl with world champion and fellow Pitmaster competitor Diva Q. The dirty and dynamic ‘krunk’ duo made up of Allen & Hill peruse the country nearly every weekend with faithful Juanita on the trailer hitch and a stock of Gatorade, Mojo bricks, and prime cooking ingredients. Using your typical commercial ingredients in unique and creative ways, they have a direct approach in adding that fresh little something to their BBQ. Luckily the boys from Southern Krunk were kind enough to share some of their most cherished recipes for your summer grill out.
Featuring roasted corn & black bean salsa, and a smorgasbord of meat all basted in Southern Krunk’s patented peach glaze sauce. The grilled lime on the cocktail glass though would have to be the Krunkrita, Southern Krunk’s personal spin on the traditional margarita. It’s a choice libation to wash down whatever you decide to grill out this summer. To keep tabs on the boys of Southern Krunk BBQ Society visit them on their website at www.southernkrunk.com.
1 cup of Bacardi Black Spiced Rum
½ cup of brown sugar
1 bottle of McClards BBQ Sauce
1 jar of Peach Preserves
Freshly sliced peaches
Simply combine your rum, brown sugar, McClards BBQ sauce & peach preserves together to glaze on top of your desired choice of meat. We prefer it on pork tenderloin or possibly chicken but also goes well on ribs.
1 cup of black beans
Fresh Cilantro (local)
1 Freshly squeezed lime
1 sliced Pineapple (optional)
Roast whole corn cob on the grill until tender, boil black beans until done, chop up desired amount of fresh cilantro & pineapple. Combine ingredients mixing them thoroughly and enjoy. Dish pairs well as an appetizer with corn chips or simply by itself as an optional side.
1 cup white sugar
1 cup water
1 cup freshly squeezed lemon juice
Don Julio Blanco Tequila
4 limes sliced
Kosher salt mixed with zest of lime
1. Make simple syrup. In a medium sauce pan bring water and sugar together to a boil. Remove from heat once sugar has dissolved thoroughly and chill.
2. Add 1 cup fresh squeezed lemon juice to chilled simple syrup.
3. Mix 2 cups lemon juice/simple syrup mixture to 1 cup Julio Blanco Tequila. Add in ½ cup Cointreau. Set aside to chill in the fridge.
4. Prepare your grill for medium high direct heat. Grill limes for 2-3 minutes until grill marks appear. Remove from heat and set aside.
5. Rim cups with a slice of grilled lime then salt.
6. Shake over ice and pour into cups.
7. Add an additional squeeze of grilled lime. Shake and enjoy.