15 year old entrepreneur, Noah Dove, is the young man behind Dove BBQ Sauce. Noah has been working on Dove Barbecue Sauce for over 2 years and has now brought his sauce to market. GrillBillies is honored to be the first to offer it on our shelves. With a lot of hard work, time and money he is fulfilling his dream. Come out and sample his sauce.
We are honored to be written up in Patio and Hearth Products Magazine. Prior to opening our store in Raleigh this magazine was a valuable resource for helping to evaluate and determine which gas grill would be a fit for our store.
Click on the link below to view the article on GrillBillies.
Yes we have been selling smokers and grills like “mad” and we have just replenished our stock this week with a truck load of smokers. Don’t wait! Come and take a look at these gems. If you want to reserve one just give us a call or stop by. We’ll set you up.
Great smokers and grills and in GrillBillies style all made in the good old USA.
Here’s what’s landed!!!!
Meadow Creek BBQ Equipment
SQ 36 Direct Flow Offset Smoker:
Want to cook a fantastic brisket or just great barbecue period, this is a smoker that “fits the bill”. Cook like the pros do and serve competition quality barbecue right in your own backyard with the SQ 36. Ribs, butts, chicken will be cooked to perfection. You will WOW your guest into BBQ heaven.
PR 36 & 42:
The PR Series is probably the most versatile smokers in the Meadow Creek BBQ line and the PR 36 makes a great backyard convection smoker. It will smoke, roast and grill like a champ. Set it and go on about your business. There’s no meat this little gem cannot cook. Take your “Q” to the next level with this smoker/roaster.
BBQ 42 Standard, BBQ 42 with Pullout and 10″ Lid & BBQ 26S:
Want to experience the best chicken you EVER had, then the BBQ Series of grills is the one. Moist, tender and juicy chicken is easily achieved with its flipping grate. No need to flip each piece of meat individually, simply turn the the flipping and turn 20 to 40 lbs. of meat in seconds. The BBQ is not limited to chicken. Anything that can fit in the grate is easily grilled. Chicken halves, quarters, wings, steaks etc. These grills will never cease to amaze you.
PR 60GT and PR 60G:
These roaster have the same qualities as thier smaller brothers but with a couple of exceptions. Its large cooking surface can smoke and roast massive amount of meat. 12 pork butts, 20 racks of baby back ribs, loads of chicken these roasters and smokers make the process a breeze. Start with some charcoal and wood in the beginning of the cook and just easily and simply finish it off with gas. Great smoked food done with ease.
BX 50 & BX 25 (New for 2016) Smoker:
This is a smoker that transcends all segments of the BBQ industry. Great for the backyard warrior, caterer, event or competition cook. This is a beast of a smoker. 13 gauge double walled steel with 1″ heavy duty oven insulation enables this smoker to burn for hours. Cook up to 21 racks of St. Louis cut ribs, 12 to 16 pork butts, 12 to 16 whole chickens and several briskets.
270 BBQ Smokers
270 smokers are made in Lexington, VA by a husband and wife barbecue team. Its patented chimney design makes for a very unique smoker and one that earns the recognition of a competition grade smoker.
The little brother of the 270 line of smokers, this smoker is perfect for the backyard warrior that needs to cook a few butts or ribs. It doesn’t require hardly any fire management which is the signature of the 270 line.
The Standard is the leading seller at GrillBillies which makes it perfect for cooking for a significant number of guest covering all your “Q” requirements. Again, easily set up and throw back and sip your favorite beverage.
With all the same characteristics and as its smaller siblings, the Large 270 is for the competition Pitmaster and backyard pro who has to smoke a bunch of meat. Easy, simple and effective the Large has all the qualities that make 270s a smoker that requires considering. Join the 270 family!
When we think barbecue the beverage of choice that usually comes to mind is beer. An old saying at GrillBillies is that “one of the B’s in BBQ” must stand for beer. Yes, that beverage we can always find a reason to consume while sitting next to our smoker or grill. It’s natural and it’s American!! So why are we talking about wine?
Well, with the surge in popularization of barbecue the “wineos” have entered the arena. Like craft beer showing up at a barbecue so is the same with wine. The art of turning out great “Q” is no longer left to the beer drinking “die-hards” that built their own smokers and brave the elements whether it be sub zero or scorching hot. The enthusiasm for great barbecue is covered by all walks of life and therefore many enjoy a good bottle of wine with their barbecue.
Selecting the right wine can be as important as selecting the right sauce or seasoning to complement your “Q” of the day. Whether you are grilling or smoking pork, chicken, brisket or fish no one single wine is a “go to” that will do the job best. There are many factors that will effect the best selection beside just the meat. Are the seasoning or sauce spicy, sweet, tart? Are we cooking in blazing heat or like we are at the North Pole? Oh, and the palettes of the guest but we can’t deal with that because there will always be a difference of opinion and we know what opinions are like! We will stick with the basic rules, but with that being said rules are meant to broken, so drink what you like.
Here is cryptic look at the GrillBillies selections that we feel works best with various types of barbecue and conditions (Oh, we practice what we preach).
Chardonnay*, Chenin Blac, White Burgundy
Cabernet, Malbec, Zinfandel, Barolo, Meritage, Amarone*, Ripasso*
Bordeaux, Cabernet*, Barolo*, Amarone, Ripasso
Chardonnay, White Burgundy, Merlot, Pinot Noir*, Sauvignon Blanc, Dry Rose
White Burgundy*, Chardonnay
Riesling, Pinot Gris, Vouvray*, Prosecco, Cava
Spicy Seasonings or Sauces-
Zinfadel*, Syrah, Malbec
Grilled Vegetables, Shrimp, Shell Fish-
Sauvignon Blanc (Fume Blanc)
Summer Heat (all purpose)-
Cool Dry Rose
Winter Cold ( all purpose)-
Cabernet, Zinfandel, Malbec——Shine????
For many years salt has been getting a lot of bad press. Just as with anything else, an over indulgence in the use of salt can cause health problems. Some of these causes can be due to the fast pace we live and the tendency to eating fast and processed foods. Not to put down processed or fast food but they tend to be higher in salt content compared to meals you cook at home.
So why is salt important? When it comes to our bodies’ salt is a necessity. Our bodies do not make it therefore we cannot live without it. Salt is important to properly functioning muscles and a healthy nervous system. It also aids in balancing our body fluids.
When it comes to cooking, salt is the most important seasoning one can use above all. It enhances the flavor of just about any meal. When it comes to grilling and smoking , salt penetrates the meat holding in moisture. It is also a natural tenderizer. It helps balance sweetness and bitterness. You will see many different salts on the store shelves but when it comes down to it all salt is from the sea whether it says it or not.
So when we are grilling how do we best use salt? At GrillBillies we believe when using our layering techniques it is better to make salt our first layer. To get a broader flavor profile we use seasoning that have a higher salt content. We get the important benefits of salt in addition to flavor from the other spices. Take chicken or turkey. When salt or a higher salt seasoning is applied two things will happen. Salt will pull some of the moisture out the skin while penetrating the meat. Salt drying the skin gives you a better chance of having crispy skin and it’s penetration into the meat aids in moisture retention.
When used in moderation with our grilling or smoking salt plays a big part in “upping your Q”.
This recipe can be used on a smoker, gas or charcoal grill and the oven.
It seems we really don’t think about turkey until we are coming upon thanksgiving. Even the supermarkets think the same. It can be somewhat of a task to find one that sells turkey any other time.
For some, thinking about turkey can bring back some horrid memories. A bland overcooked bird unseasoned and just down right tasteless. This would turn of anyone to go out of their to roast one any other time of the year.
But there is hope. At GrillBillies we put life back into that bird to the extent you would consider it other than thanksgiving. A few techniques and you will WOW your guests and the old turkey will win back some respect.
OK, here are few basics:
Buy a bird in the 12 to 16 lbs. range. We find them tastier.
If you need to cook a larger bird, cook two smaller ones and it will lessen the cook time by a lot.
Inject or brine? Do either but not both to insure that it doesn’t dry out.
If the bird is frozen, allow about 4 days for it to thaw in the fridge.
Don’t stuff the turkey! If you do, you will have to cook the stuffing above 165 degrees because the juices will have soaked into the stuffing and it will result in over cooking the rest.
Don’t truss the bird (tie the legs). You run the risk of under cooking the dark meat.
Remove the pop up thermometer and throw it away. It’s useless. Use a good digital “poke thermometer”.
Remove all the giblets and the neck. If you have the time they will work well in making a turkey broth along with the carcass.
Remove the plastic trussing by the legs and the pop up thermometer.
No need to rinse the turkey. You only spread around bacteria the kitchen and run the risk of one becoming sick. Just pour off the juices.
Brining We like to use an all purpose brine Oakridge’s Game Changer. This brine can be used for anything. If you want to make your own “click here”.
Injecting We like to use Butcher’s Bird Booster. Iinject 3 times on each side of the breast under the skin and 2 times in each thigh and leg. Due this the day before if possible.
Season the turkey under and top of the skin at the breast and on top at the legs and thighs.
Let the bird sit in fridge overnight.
If cooking on a gas or charcoal grill set up the grills for an indirect cook.
If cooking on a smoker you should be indirect.
a 12lb. Butterball turkey. The night before he spatchcocked the bird, injected it with our Butcher Bird Booster Original and seasoned it. The next day he got his Kamado Grill going, threw in a piece of sugar maple wood, injected the bird with melted butter and immediately put it on the grill. Grill temp was set at 325 . 1.75 hours later we were served a delicious and succulent turkey like no other. Thank you Chef!
Note: You do not have to own a smoker for this recipe. You can achieve the same results on a gas or charcoal grill or in the oven.
Yield: 8 servings Prep Time: 30 minutes Cook Time: 1.75 to 2.0 hours
1 (12 lb.) whole turkey (spatchcocked)
1 (2″x 3″) piece of sugar maple wood (apple and peach also work well)
1/4 cup of Butcher Bird Booster
2 cups of water
1/4 lb. unsalted butter
1 tbsp Kosher salt
1 tbsp Smokin Guns Hot
1 tbsp Cimarron Doc’s Sweet Rib Rub
1 tbsp Big Bob Gibson Rub
A note about injecting-
Have the legs facing away from you. Inject from front to back with the grain of the meat. Inject each breast evenly in 3 places. You will see the breast rise as you inject. Inject each thigh twice and inject the legs once or twice. Do the same with the butter.
Season both sides of the bird.
Place on the grill skin side up.