Page 35 - March2022 Barbecue News Magazine

the steak side was not an issue”. Brandon Crain of Trump My Rump BBQ said, “this is the calmest I’ve ever been at a competition”. Removing the weather ele- ments, no wind or rain, put cooks at ease as they could focus on their process and timeline.
In other parts of the event,
backyard teams battled it
out with more seasoned
teams in pork steak and ribs. The event is a fundraiser for Badges Give Back. Smokin Brothers work to put on an event that supports local heroes. In turn, local heroes came to compete for the heroes cup. Smokin Thighs and Saving lives was a team made of local nurses. They competed against the first responders, firefighters, and police.
The logistics of pulling off an indoor event with around 60 smokers going at once may have seemed unachiev- able, but thanks to Ryan Eftin and Bob Gonzales, we can all be on the lookout for future “When Pigs Fly” events in a city near you.
I got to wondering what might really make pigs fly. In that vein I present to you My “Flying Pig” Stuff Pork Loin with Pork Shot and Bacon Wrapped Dates.
Stuffed Pork Loin:
1. Thinly slice pork tender- loin into a flat sheet.
2. Pat out 1 lb. of pork sausage and layer on top of the flat tenderloin.
3. Season with Big D’s Q Game On and Hurricane Rib Rub.
4. Cover with two slices of pepper jack cheese.
5. Chop 1 Green Bell Pepper and 3 Green Onions.
6. Roll into a spiral and tie with butcher string.
7. Season outside with Big D’s Q G2 BBQ.
8. Set on Smoker at 250 degrees and cook until internal temp of 140.
9. Glaze with Big D’s Q Original BBQ Sauce.
MARCH 2022
BarbecueNews.com - 35
Photos courtesy of WooPigFoodie