Hedgehog BBQ

National Award Winning and World Famous BBQ Rubs and Sauces.

08/29/2026

When you get new cast iron polish the cooking surface. Grinder, 220 then 400 on the orbital. Finish with a wire wheel. Then season. Best non stick you'll ever get.

08/23/2026

Beef ribs, pork ribs, and charro beans. Cant get any better

08/22/2026

What are the odds of finding another person with a Red House BBQ shirt in Fred Meyer Port Orchard, WA?

08/19/2026

Ribeye and with grilled onions on the webber with some B&B charcoal using grill grates. Great marks and no flame up

08/16/2026

We had some GIANT green onions growing in the garden, so naturally I thought… hey, let’s stuff them!
I mixed up some hot Italian sausage with soy sauce, hoisin, and mirin, then piped the mixture right into the green onions.
Onto the grill they went alongside some wings, because hey grill is hot why not.
Honestly, this is one of my favorite parts about having a garden — looking at something we grew and thinking, “What weird thing can I make with this?”
Stuffed grilled green onions might just be a new one for the rotation!

08/11/2026

Just an easy weeknight dinner. Grilled chicken with our Cactus Sand rub and rotisserie corn on the cob with a variety of seasonings. First the mayonnaise on the corn then the rubs! 375 on the Green Mountain

08/08/2026

Santa Maria Tri Tip with sautéed corn, peppers and onions. Seared on grillgrates using propane (stage 2 fire ban no charcoal) finished on my Green Mountain Grill

08/04/2026

Nothing is better than doing a seasoning taste test on chicken wings. 6 dozen wings. Some of our seasonings, some other brands, and new ideas. I even made wings with our Cowboy Candy made in house. They came out super sticky sweet and spicy.

07/23/2026

Grilled chicken salad as fresh as it gets on a hot summer night.
Local chicken seasoned with herbs from our garden, fresh lettuce from our garden. Creamy lemon garlic vinegarette using our own Hedgehog BBQ lemon garlic rub.

07/21/2026

Tri Tip done right. Since I didnt have time to do it after work I seasoned and sous vide the tri tip so it would be ready for the final grill when I got home. Sous vide at 131 degrees. Lit the weber seared over direct heat then moved it to indirect adding hickory wood chips to the coals. I roasted some baby potatoes to go with it

Address

Scottsdale, AZ
85254

Website

http://www.HedgehogBBQ.com/

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