SLAUGHTERHOUSE  BBQ


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HARDY  SPORTS  SHOW
Cook Off Contest

Hardy, AR
(June 9 & 10, 2012)
1st Place
Cooks - Karen Croft
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SMOKIN' on the WHITE
MBN - BBQ Contest
Batesville, AR
( May 3 & 4, 2013)
1st Place "PULLED PORK"
2nd Place "ANYTHING BUT"

Cooks - David Croft, Daniel Dickerson & Billy Mynatt
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HARDY SPORTS SHOW
Cook Off Contest

Hardy, AR
(June 8, 2013)
1st Place "Non-traditional"
1st Place "Dessert"
2nd Place "Traditional" 

Cooks - David Croft

1st Place "Traditional"
Cooks - Karen Croft
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Red, White & Blue BBQ Blowout
KCBS - BBQ Contest

Thayer, MO
(July 5 & 6, 2013)
5th Place "BRISKET"
Cooks - David, Karen & John Croft, Billy Mynatt, Robbie Wright
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St. PATRICK'S DAY CELEBRATION
1st. Annual BBQ Contest

Sidney, AR
(March 15, 2014)
1st Place "RIBS"
Cooks - David, Karen & John Croft, Daniel, Dylan & Ginger Dickerson, Robbie Wright
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SMOKIN' on the WHITE
MBN - BBQ Contest
Batesville, AR
( June 20 & 21, 2014)
3rd Place "RIBS"
Cooks - David, Karen & John Croft, Robbie Wright
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St. PATRICK'S DAY CELEBRATION
2nd. Annual BBQ Contest

Sidney, AR
(March 21, 2015)
1st Place "RIBS"
Cooks - David, Karen & John Croft, Daniel, Dylan & Ginger Dickerson, Robbie Wright
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ESPERANZA BONANZA  
 MBN - BBQ Contest

Marion, AR
(May 8 & 9, 2015)
2nd Place "BAKED BEANS"
4th Place "SHOULDER"
4th
Place "RIBS"
Cooks - David, Karen & John Croft, Daniel, Dylan & Ginger Dickerson, Robbie Wright
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COVINGTON BBQ FESTIVAL  
MBN - BBQ Contest

Covington, TN
(June 4 - 6, 2015)
2nd Place "SEAFOOD"
Cooks - David, Karen & John Croft, Robbie Wright
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ARLINGTON BBQ FALL FESTIVAL  
MBN - BBQ Contest

Arlington, TN
(October 2 - 3, 2015)
2nd Place "SEAFOOD"
3rd Place "BEANS"
3rd Place "RIBS"
Cooks - David, Karen & John Croft, Daniel, Dylan & Ginger Dickerson, Robbie Wright
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1st. ANNUAL SIDNEY BENEFIT COOK-OFF  
Wild West Chili Contest

Sidney, AR
(October 17, 2015)
1st Place "TRADITIONAL"
1st Place "NON-TRADITIONAL"
2nd Place "NON-TRADITIONAL"
1st Place "COOKS CHOICE"

Cooks - David, Karen & John Croft, Daniel, Dylan & Ginger Dickerson, Robbie Wright
_________________  _  _________________

St. PATRICK'S DAY CELEBRATION
3rd. Annual BBQ Contest

Sidney, AR
(March 19, 2016)
1st Place "RIBS" 
1st Place "SHOULDER"
3rd Place "CHICKEN"
4th Place "ANYTHING BUTT"
"GRAND CHAMPION"

Cooks - David, Karen & John Croft, Daniel, Dylan & Ginger Dickerson
Robbie Wright, Patrick Collins
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CAVE CITY KIWANIS
1st. Annual BBQ Contest

Cave City, AR
(August 6, 2016)
1st Place "RIBS" 
1st Place "SHOULDER"
1st Place "BEANS"

3rd Place "CHICKEN"
3rd Place "ANYTHING BUTT"
"GRAND CHAMPION"

Cooks - David, Karen & John Croft, Daniel & Dylan Dickerson, Robbie Wright 
______________________  -  ____________________

Valley Music Fest & BBQ Cook-Off
KCBS - BBQ Contest

Russellville, AR
(August 13 & 14, 2016) 
10th Place "SHOULDER"
Cooks - David, Karen & John Croft, Daniel & Dylan Dickerson, Robbie Wright 
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SMOKIN' on the WHITE
MBN - BBQ Contest
Batesville, AR
(Sept 09 & 10, 2016)
1st Place "HOT WINGS"
1st Place "ANYTHING BUT"
3rd Place "WINGS"
 
3rd Place "DESERT"

Cooks - David, Karen & John Croft, Daniel Dickerson, Robbie Wright
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2nd. ANNUAL SIDNEY BENEFIT COOK-OFF  
Wild West Chili Contest

Sidney, AR
(October 29, 2016)
1st Place "TRADITIONAL"
1st Place "NON-TRADITIONAL"
2nd Place "TRADITIONAL"
1st Place "COOKS CHOICE"

Cooks - David & Karen Croft, Daniel Dickerson, Robbie Wright, Lynn Kelly
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St. PATRICK'S DAY CELEBRATION
4th. Annual BBQ Contest

Sidney, AR
(March 18, 2017)
1st Place "SHOULDER" 

3rd Place "ANYTHING BUTT"
4th Place "RIBS"

Cooks - David, Karen & John Croft, Robbie Wright, Patrick Collins


HOME  PAGE

For the Novice and the not so Novice!
(it's worth hearing again, or in this case reading again)

Barbecue is an ancient form of cooking that involved low and slow cooking temperatures  and smoke. This combination turns the worst cuts of meat
into the greatest of feasts. Learning the basics of barbecue and smoke cooking and soon you will be piling up briskets, pork shoulders and ribs into your
smoker to feed the neighborhood. There is a culture and a community of barbecue so you need to get out there and find out what it's all about
and taste the best food in the world. Low and slow traditional barbecue cook can be a challenge to those raised
on hot and fast, but once you master the basics of fire, meat and smoke you won't have any trouble. Learn to control your temperature, infuse
smoke and make some truly great barbecue. Once you have this mastered you will be ready to smoke fish, cheese, jerky and anything
else you can think of. Barbecue Beef Brisket is one of the oldest traditions of barbecue. This tough, miserable piece of meat can only be turned into
something delicious through by slow smoking it. It takes hours of precision temperature control to make this meat tender and
flavorful. From the first barbecue rub to the finishing sauce you need to coordinate flavors, tend fires and most of all be patient to make
great barbecue brisket. From whole hogs to Boston butts, pork is the cornerstone of barbecue. This pulled (or shredded) pork is a
favorite throughout the south and probably the purest form of true barbecue. Mastering the flavors from the rubs to the sauces is only part of the
secret to great pork barbecue. You have to know smoke and be patient enough to let this pork cook until it falls apart.
Ribs are the most popular barbecue food in the world. Unfortunately most people (and particularly most restaurants) don't know how to make them great.
Good ribs should be tender and flavorful, but still chew like meat and taste like pork (unless you want beef ribs). Mastering the secrets of
smoke, patience and rubs is the only true path to great barbecue ribs. Chickens, Turkey and all sort of poultry make great barbecue.
Barbecue chicken is one of the most common dishes in barbecue restaurants and a category in barbecue competitions. Poultry is also one of the easiest
meats to smoke because it is very forgiving. Master the basics with chicken and you won't be wasting racks of ribs as you learn about True
Barbecue. Barbecue Sauces come in a wide range of flavors and types, well beyond the thick, sticky store bought sauces. From thin and spicy
vinegar sauces to thick sweet tomato sauces, barbecue sauce can save a meal, top a burger or make your smoked meats perfect. Spices are vitally
important to good barbecue. Since most foods are basically dry roasted you can't let the sauce be the source of flavor. You need to add herbs
and spices directly to the meat. This form of seasoning is known as a rub (or barbecue rub). You apply these mixtures of
seasonings to the meat and "rub" it into the surface. This insures that it will stay right where you need it. From the BBQ Joints to the Competitions
there is a whole world of barbecue out there. Once the bug bites you, you too will seek out Associations and Societies to join so you
too can share in the world and culture of barbecue.