Danger Pigs BBQ

On the frigid morning of January 30th, our two BBQ smoking superhero pigs set out on and adventure to learn more about how to evaluate smoked meats.

With a little help from I-GO, their newly acquired Toyota Prius hybrid hatchback made the quick 30 minute drive out the west suburbs of Chicago.

In a course taught by KCBS President Mike Lake, our Danger Pig friends learned how to objectively analyze single portions of barbecued chicken, ribs, pork shoulder and brisket.  Following this class, an oath was taken.

From this moment forward, these Danger Pigs do solemnly swear to objectively and subjectively evaluate each barbecue meat that is presented to their eyes, their noses, their hands and their palates.  They accept their duty to be Official KCBS Certified Judges, so that truth, justice, excellence in barbecue and the American Way of Life may be strengthened and preserved forever.

The Danger Pigs have cleared the 2009 hurdle and are already on a crazy pace throughout 2010.  There is so much going on right now that we really don’t know where to begin in explaining it all.  That’s a good thing, right?

Throughout 2010, we don’t foresee the Danger Pigs competing on a national level just yet.  With the competition successes we’ve had in the past two years, as a team we’ve decided to turn our attention towards application and equipment  successes in 2010.

Current projects include:

• Engineering and fabrication of a new smoker.  See the plans as they develop on our Flickr page.  You can also click the Flickr link in the right margin.
• We have lined up multiple classes and camps at a local culinary institution – instruction on everything from poultry to fish to meats to conceptual cooking at one of the top rated culinary institutions in the country.
• Plans to purchase the first ever Danger Pigmobile are in the works.  We don’t know what form this vehicle will come in, but we believe it will be a sight to see nonetheless.
• Enrollment in a Kansas City BBQ Society certified judging class for January 30th, 2010.  With enrollment into this class, we will not only be certified KCBS judges, we’ll be called to action as judges in the the annual Red, White and BBQ Competition in Westmont, IL.
• It is possible that we may attend a competition BBQ class in 2010… but enrollment, dates and location of that are still pending.
• Since we’re limiting our contests this year (in hopes of completing the new smoker this fall), we’ll have some time to cater.  Give us a shout!

As we keep adding experiences, knowledge and recipes, we’ll keep all of you fans posted on the news.  Stay tuned!

-Andy Phelan

The Danger Pigs just got the first run of our very special, awesome edition business card. Get yours at the Rib-a-Cue tomorrow! It’s sure to be worth a pretty penny, you know, when we make it big and you’re all working for our global umbrella corporation.

An unspecified number of these cards were *cough* accidentally lost somewhere on the CTA today. If you find one, come to the Rib-a-Cue tomorrow and show it to us. The secret pass phrase is “I love the piggies cuz they’re so delicious – boo ya.” The first five people to accomplish this daring task will get the prize of a lifetime! You get to touch our cutting board!!

Ok, ok, calm down. You’ve got to be one of the first five to do this. Everyone else will just get a funny look.

The ribs are doing their thing with the smoker right now, and we have sauce to make so it’s time to wrap it up for now. See you tomorrow!

The Danger Pigs are about to invade the last place you’d expect a bunch of BBQ bozos… the intarwebs. Check us out at @DangerPigs if you’re a tweeter. If you’re not a twitterer (you twit), we’ll be live on Facebook soon too. That’s may have to wait until after the Rib-a-Cue this weekend (you should come eat our ribs). Do people still use Myspace? Where else should we invade? Hit up the comments and let us know where you’d like to see The Pigs in cyber space!

Welcome to the home of the Danger Pigs, Chicago’s newest and arguably most handsome BBQ team.

Stay tuned for updates on the team, our projects, our menu, and any number of other things that strike our fancy.