Meet Katelyn Crain: competition cook, Arkansas native, and the driving force behind The “CRAIN” Attraction—the award-winning, clean-label blend turning the BBQ world onto serious ranch seasoning.
Known on the circuit for her high-octane energy (and her habit of literally dancing by the firebox through rainstorms and flooded campsites), Katelyn builds food around bold, honest flavor. No lighter fluid, no artificial junk, and no pretension—just live fire, good music, and scratch-made cooking that brings people together.
In this edition of Second Helpings, Katelyn shares her late-night pit essentials, her secret citrus-and-duck-fat wing hack, and the crispy charcoal recipe guaranteed to earn you a spot at the head of the table.
Quick-Fire with The Pit
If you were heading to the big pit in the sky, what’s on your plate for your final BBQ meal?
Pork steak, baked beans, potato salad, ranch-based coleslaw (of course!), and a thick slice of white bread. Just give me a good ol’ Southern BBQ plate and I’m going out happy.
What’s a classic BBQ profile you’ve modernized with a "newstalgia" twist?
Ranch + BBQ. Taking that classic smoky profile and infusing it with sharp herbs and rich buttermilk character. It adds an entirely fresh dimension to any cut of meat, side dish, or appetizer.
The clock strikes 2:00 AM during an overnight cook. What’s the non-negotiable keeping you alive?
Good music. If you're up at 2:00 in the morning tending a smoker, you need something blasting to keep you awake—and keep you dancing by the firebox.
If you could only cook with ONE rub or seasoning from BBQ Pro Shop for the rest of the season, which is it?
The “CRAIN” Attraction. We might be a little biased, but it earned its keep. It's an all-purpose seasoning and dry dip blend in one: low sodium, low carb, gluten-free, and MSG-free, so you get punchy herb flavor without artificial fillers. From proteins to roasted sides, it covers every base on the table.
What backyard mistake makes you want to reach through the screen and fix it?
Reaching for the lighter fluid bottle. Grab a standard charcoal chimney or natural fire starters like Royal Oak Tumbleweeds instead. They ignite your coals fast, leave zero chemical aftertaste, and let the wood smoke and meat do the talking.
What pantry item has no business in BBQ, but gives your cooks a secret edge?
Duck fat spray. It adds incredible richness, speeds up heat transfer, and builds an ultra-crispy, golden mahogany crust that regular cooking sprays just can't match.
Tell us about your biggest "sideways cook" disaster—and what it taught you.
Our campsite completely flooded about an hour before competition turn-ins. Water standing everywhere, total chaos. But we weren't going to let it wreck our day. We kept cooking, turned up the music, and were literally dancing around the grill in soaking-wet boots. Sometimes BBQ throws you a curveball; you just have to roll with it, keep the fire burning, and dance your way through.
Beyond the trophies, what keeps you coming back for a second helping?
The fellowship. We love the competition, but the community is what truly matters. The pitmasters across the aisle turn into lifelong family. The memories and laughs around the fire last way longer than any piece of hardware on the mantle.
The Backyard Recipe: Charcoal-Grilled Ranch Wings
You don’t need a 500-gallon competition rig to make world-class barbecue. Whether you’re firing up a kettle in the backyard or cooking over river rocks on an open-fire grate, this recipe delivers 90% of the competition flavor with about 50% of the stress.
- Prep Time: 15 minutes (+ optional 2–4 hours marinating)
- Cook Time: 35–45 minutes
- Grill Temp: 375°F–400°F (Two-Zone or medium-hot live coals)
- Fuel: Royal Oak Charcoal
Ingredients
For the Wings:
- 2 lbs fresh chicken wings (drums and flats separated, tips discarded)
- 1–2 tbsp The “CRAIN” Attraction Ranch All-Purpose Seasoning (or measure with your heart)
- Duck fat cooking spray
- 1 fresh lemon (for zesting)
- Your favorite BBQ or hot wing sauce (optional)
- The “CRAIN” Attraction mixed as a ranch dip (for serving)
- Optional Italian-Style Marinade:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 2 tbsp The “CRAIN” Attraction Ranch All-Purpose Seasoning
Step 1: Prep & Marinade
- Trim: If using whole wings, separate the drums and flats and trim any excess loose skin.
- Marinate (Optional): In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, Worcestershire sauce, and 2 tablespoons of The “CRAIN” Attraction. Coat the wings thoroughly and refrigerate for 2 to 4 hours.
- Dry: Pull the wings from the marinade and let the excess drip off. Lightly pat the surface dry so the skin crisps properly over the fire. (Skipping the marinade? Simply pat the wings completely dry straight out of the package.)
Step 2: The Flavor Layer
Dust the outside of the wings with another 1–2 tablespoons of The “CRAIN” Attraction. The herb-forward blend locks directly onto the chicken, forming an aromatic crust as it cooks.
Keep it simple: clean heat, fresh air, and coals dialed in. Great barbecue doesn't require an over-complicated setup.
Step 3: The Cook Path
- Build Your Fire: Fire up your Royal Oak charcoal. If using a kettle grill, bank coals to one side for two-zone cooking (target 375°F to 400°F). If cooking open-fire, build an even coal bed beneath your grate.
- The Render: Start your wings over indirect heat (or just off the hottest coals). Close the lid or let them take on clean, radiant heat.
- Duck Fat Mist: About halfway through the cook, give the wings a quick mist of duck fat spray. This accelerates skin rendering and turns the exterior into a golden, blistered crust.
- The Sear Finish: Once the internal temperature reaches 165°F, roll the wings over direct coals for 1–2 minutes per side to pick up a light char and crunch.
- The Sweet Spot: Pull the wings when internal temperatures hit 175°F–185°F. While 165°F is food-safe, dark wing meat breaks down best when pushed slightly higher, keeping the inside juicy while the exterior stays shattering-crisp.
The "Second Helping" Secret: The Fresh Lemon Finish
As soon as the wings leave the fire, immediately grate fresh lemon zest over the top while they’re steaming hot. The ambient heat blooms the citrus oils, cutting through the rich charcoal smoke and pulling out the dill, chives, and garlic in the rub.