— Billings Family Recipes —

Grandpa Billings Pulled Pork Memphis BBQ Rub

Mix all ingredients and rub into meat the night before grilling. Wrap the 5-6 Pork Shoulder Butt Roast in foil and cook for for 7-8 hours in your bbq opposite of coals.  Once done remove BBQ and let cool for 30 minutes. Then pull the pork and mix everything together before serving. 


Note: We currently live full-time in a RV and so we are using a crockpot to make this same BBQ. Set on high for 7-8 hours.

BBQ RUB INGREDIENTS:

  • 2 Tablespoons Salt
  • 2 Tablespoons Pepper
  • 2 Tablespoons Celery Salt
  • 2 Tablespoons Paprika
  • 2 Tablespoons Cumin
  • 2 Tablespoons Garlic Powder
  • 1 Tablespoons Chili Powder
  • 1 Tablespoons Cayenne Pepper
  • 1 Cup Brown Sugar
  • 2 Tablespoons Onion Powder
  • 1 Tablespoons Sweet Basil
  • 4-5 Bay Leaves
  • 1 Tablespoons Coriander
  • 1 Tablespoons Thyme

Grandma Billings ColeSlaw

Blend all ingredients together well and chill for minimum of 3-4 hours. (Adjustments can be made to taste.)

A Memphis BBQ is Bun, BBQ, Coleshaw & then Top Bun. No BBQ Sauce because the taste is in the RUB!

COLESLAW INGREDIENTS:

  • 1/4 Cup Mayonnaise
  • 2 Tablespoons Sugar
  • 2 Tablespoons Milk
  • 3 Tablespoons White Vinegar
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Prepared Mustard
  • 1 Tablespoons Celery Salt
  • 1 Tablespoons Onion Salt
  • 1/2 Head of Cabbage, 1/4 head red cabbage, 4 carrots,
  • 1/2 Medium Onion
  • Add Salt & Pepper to Taste

Grandma Billings Potato Salad

Boil potatoes for an hour until soft. Fry bacon, place on paper towel until crisp, put bacon in a baggie and crush up, save oil to be use in salad. Chop up onions, celery and eggs. In a large bowl with potatoes mix all ingredients together including  bacon grease and mix.  Serve warm.

POTATO SALAD INGREDIENTS:

  • 2 lbs. White Potatoes
  • 1 lb. Bacon, and you save the juice (oil)
  • 1 Whole Sweet Onion, Finely Chopped
  • 4 Sticks of Celery, Finely Chopped
  • 1/4 Cup of Mayo
  • 3 Tablespoon Mustard
  • 5 Hard Boiled Eggs, Chopped
  • 1 Tablespoon Garlic
  • 2 Tablespoon Sweet Relish
  • 1/4 Bell Pepper
  • 1 Tablespoon Pimento

My youngest brother Andrew Billings has continued my fathers passion for BBQing. Andrew lives in Southaven, Mississippi and has been on a Champion BBQ team for over a decade...Boars Night Out. Follow him on Facebook at: Facebook.com/andrew.billings.16

Andrew also sells Competition BBQ Wood Chunks & Chunklets for BBQing and you can learn and purchase it at ACCWood.com