Category Archives: BBQ Info

John Willingham Honored at Memphis In May 2012

Willingham’s Original Rub is a best seller for the BBQ Pro Shop on Amazon and on our store. We were introduced to the Original WHAM by our BBQ and Grilling mentor Elizabeth Karmel and it was one of the first rubs that we started to carry. We had an opportunity to talk to John when we placed an order with him, and he told us some great news, fresh from his return from Memphis in May 2012.

Memphis in May recognized John as creator of the indirect cooking, his accomplishments of being part of MIM for 30 years  and using the first dry BBQ Rub. He was inducted into the BBQ Hall of Fame with Mike Mills and John Willingham is one of the BBQ greats. An honor and a pleasure to support and recognize him for all he has done for BBQ!

Hack’s BBQ Sauce Recipes

Hack's BBQ Sauce

Close-Up of Hack's BBQ sauce, rich and thick and delicious

Hack’s BBQ Sauce is a great BBQ Sauce for those who cannot tolerate the onions and peppers and delightful for those who just love BBQ. Hack’s is a thick and rich, tomato based, specialty sauce made by Stephen Dodd. Stephen created Hack’s BBQ Sauce in 1999 with the goal to eliminate onions and peppers from her diet for medical reasons. Hack’s BBQ Sauce has been enjoyed by family and friends for over 10 years and now we make it available to you!

We want to thank the folks over at Hack’s BBQ Sauce for allowing us to reprint their recipes. If you have dietary restrictions around onions and peppers, here are some incredible recipes for Meat Loaf, Pulled Pork and Sloppy Joes, minus the onions and peppers. Make sure that you remember to have Hack’s BBQ Sauce on hand to make all of these recipes as good as it can get!


Hack’s BBQ Margarets Meat Loaf

1 lb
1 – 1-1/2 c
1 Tbsp
1 tsp
1/4 – 1/2 tsp
1/4 – 1/2 tsp
1/3 – 1/2 c
ground beef or meat loaf mix
your favorite Italian seasoned bread crumbs
Hack’s BBQ Sauce


black pepper

Mix all ingredients in a mixing bowl. Shape into a loaf in a baking pan.
Bake at 350° for 70 minutes


Hack’s BBQ Easy Pulled Pork

2 lb
2 c
1/2 c
country style pork ribs
Hack’s BBQ Sauce


Rinse the ribs to remove any sawdust and place in a roasting pan. Add water to the pan, cover, and place in the oven at 250° for 4 hours. When done, the meat will easily pull away from the bones with a fork. Place the pulled pork in a bowl and add 1 cup of the BBQ sauce and mix well. Then add the remaining sauce to taste. Serve on a hamburger bun. Makes 6-8 sandwiches.

Hack’s BBQ Sloppy Joes

1 lb
1 c
1/2 c
1/3 c
ground beef
Hack’s BBQ Sauce

pickle relish

In a skillet, brown the ground beef and drain the fat. Add the BBQ sauce, relish and water. Mix well and simmer on low heat for 15 minutes. Serve on a hamburger bun with a slice of your favorite cheese.

A Barbecue History of Chicago : James Beard Nominated Video Short

Chicago was well represented in this years 2012 James Beard Nominees list. You can download the list HERE. The last few years BBQ has really taken off in Chicago and this little piece was not only nominated for an award, but really shows us the deep history that Barbecue was in Chicago. Sky Full of Bacon 17: A Barbecue History of Chicago is a series by Michael Gebert and you can learn more about this project at his web site Sky Full of Bacon. Enjoy this video!


Sky Full of Bacon 17: A Barbecue History of Chicago from Michael Gebert on Vimeo.

BBQ Pro Shop: Grilling Gear Giveaway for Facebook Fans!

BBQ Pro Shop is participating in a huge Grill Gear Giveaway that you may want to check out by clicking here.

The Giveaway is now underway that envolves eleven brands, 21 products and an estimated value of over $323 dollars! Here are the highlights of what is involved in the giveaway and what the prizes are. So make sure you like us on Facebook, and get all the details here.
  • 3 bags of smoker wood
  • 2 bottles of bbq sauce
  • 9 bottles of rub
  • 1 grilling plank
  • 4 specialty grill grate sections – 2 hard anodized aluminum & 2 cast iron
  • 1 ebook
  • Your choice of $25 of jerky
  • 1 BBQ apron
  • and more

Support BBQ on the web and get in there, should be fun!

Sweet Baby Ray’s Blog

Dave Raymond at 2011 Murphysboro “Praise The Lard” Photo Credit: Jeffrey Hirsch

Over the weekend we received an email annoucement from Dave Raymond, someone who is a Chicago BBQ Legend, with two restaurants, a new catering company that is getting incredible reviews and a competition BBQ team! Dave Raymond aka “Sweet Baby Ray” is now blogging about all things BBQ and promises a new post each week! Dave is someone we know and respect, so please have a look at his blog, the link is at the bottom of the announcement.

Hello one and all
I decided to e-mail instead of call
Barbecue, it’s our thing, it’s what we do
We are starting a blog, so we can share with you
We will have a story or article at least once a week
I hope we don’t have to slow down when the barbecue season hits its peak
We will start out with the team from Sweet Baby Rays
Once a week, new stuff we will write every 7 days
We will talk about barbecue and share with you what we know and do
I also will talk about barbecue friends, maybe even you and you too.
I am looking forward to getting our blog off the ground
To help me stay in touch with my friends whom do not all live in Chi-Town
One of our notions and part of the plan
Is to let you all know in Chicago we barbecue, yes we do, yes we can
I will include some information, so you will know
Please be on our list, read and enjoy and watch our blog grow
Thanks for your time, thank you one and all
Our Blog can be found at ~ ~