BBQ Potato Recipe
Yield: Serves10 Prep Time: 10 Mins Cook Time: 1 hr.
Ingredients:
1-#10 Can Precooked Potatoes.*
32 oz. Chicken Broth.
1-Stick of Unsalted Butter.
3 Tb-Obie Que Double Garlic Pepper.
Preparation:
Open potatoes and pour off the water.
Place potatoes in a half aluminum pan.
Add chicken broth, butter, and Double Garlic Butter.
Cooking:
Bring your grill or smoker up to approximately 275 degrees.
Place the pan on the cooker uncovered.
If you are cooking on a gas or charcoal grill cook indirect.**
If cooking on a smoker place on a cooking grate.**
Cook for one hour and serve.
* #10 potatoes can be found at Sam’s. Your supermarket will smaller cans so buy two.
**On a gas grill add a smoke tube or GrillKicker to add smoke.
**On a smoker add a couple chunks of wood.
Pork Class January 23, 2018
Pork Class
WENDELL STORE
36 N. Pine Street
(New Just Added)
Tuesday
January 23, 2018
6:00 PM to 8:30 PM
Special Season Offer At $ 29.99 per person
Usually
$ 39.99 per person
Sometimes it seems like pork has a “mind of it’s own” at times. Good one time OK the next. What to do? Let us show you how to get it right every time. Like cooking any other cuts of meats, there are techniques that apply to cooking a great pork butt, picnic or shoulder. Taste the results!!
We’ll show you:
Meat selection
Trimming
Injecting/Brining
Seasonings
Wood Selection
Cooking Process
Sauces
Presentation
Come join us for a fun evening.
Pork Class
Pork Class
To Be Announced
6:00 PM to 8:30 PM
$ 39.99 per person
Sometimes it seems like pork has a “mind of it’s own” at times. Good one time OK the next. What to do? Let us show you how to get it right every time. Like cooking any other cuts of meats, there are techniques that apply to cooking a great pork butt, picnic or shoulder.
We’ll show you:
Meat selection
Trimming
Injecting/Brining
Seasonings
Wood Selection
Cooking Process
Sauces
Presentation
Come join us for a fun evening.
Want To Do A Fundraiser?
If you are a 501(c) and are interested in doing a fundraiser then we can help. Let GrillBillies organize and provide “mouth watering” barbecue. Everyone loves to chow down good “Q”. Contact us for details.
Oh Boy!! We are Loaded Up With Smokers to Kick Off 2017!!
Yes, we just received a trailer load of smokers and grills with more on the way. 
We have backyard to catering and competition smokers in stock. Meadow Creek’s new BX 100 is a sight to be seen. We thought we were done with the BX 50 but we pushed the limit on this one. It is a monster.
Want the ultimate “stick burner”, then the TS 120 is something you should take a look at. Plenty of capacity with stainless steel side shelves, warmer, wood basket, charcoal slideout basket and spare tire. It’s reverse flow feature will turn out great briskets, butts, ribs, pork and pigs.
Need a small backyard smoker we have plenty to choose from in addition to our Primo line of Ceramic (kamado) Grills.
Stop by and take a look at these “gems”.
Gallery Pictures
This is a test
Big Show’s BIG Win
Part-Time Help Wanted
Part-Time Help Wanted
GrillBillies Barbecue, LLC. has a part-time position open for the following duties:
Sales
Checkout
Stocking Shelves
Loading/Unloading Trucks
Cleaning Grills
Deliveries
Equipment Maintenance
Barbecue experience is very helpful.
Must be available to work Saturdays and selective days during the week.
Pay commensurate with experience.
For a phone interview call 919-632-3377 between 7-8 AM or 7-8 PM. Calls outside of these hours will not be taken.
A Whole Lotta of Wood Arrived!!
We just re-fueled our wood inventory with a fresh load of hickory, apple, cherry, pecan and sugar maple. Wood perfectly seasoned and ready for smoking. We have it in just about every size imaginable-split logs, mini splits, large chunks, mini chunks and in bundles, 30# bags, 8# bags or by the pound. Start the barbecue season off with some fresh wood. It will really up your “Q”.
Myron Mixon Practice Cook on the MMS-48 H2O Smoker
Joe Pino and Mat Griner from Big Show BBQ fired up the Myron Mixon MMS-48 Flat Rack H2O Smoker and the results were nothing short of fabulous!! Amazing results. Cooked a 14# prime brisket in 3.5 hours. Yes in 3.5 hours verses 8 to 9 hours. The end result was a tender and juicy brisket with good texture.
We started the smoker with about 10# of Royal Oak Chef Select Charcoal and once lit we threw in 2 16″ hickory splits. We continued to use hickory throughout the remainder of the cook. We used approximately 9 logs for the cook.
