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.
Standing Rib Roast Recipe
STANDING RIB ROAST RECIPE
Yield: 8 servings Prep Time: 30 minutes Cook Time: 2.0 to 2.5 hours
Ingredients:
1 (8 lb.) Choice or Choice Certified Angus Beef
Charcoal grill or smoker-2 (2″x 3″) piece of hickory or pecan wood
Gas grill-use GrillKicker or pellet tube
2 Tb Obie Que’s Double Garlic Pepper
2 Tb of Smokin Guns Hot
2 Tb Meadow Creek Black Pepper Brisket Rub
Cooking Process:
Remove all fat
Season in the order listed above (layer on each other-do not mix)
Place in a pan, tent with foil and place in the fridge overnight
Bring the your grill or smoker temp up to 275 degrees (add the wood or pellet tube)
Allow the wood or pellets to burner for 10 mins.
Put the rib roast on grill straight from the fridge
Temp periodically in the center (away from the bones) until you reach an internal temp of 125-128 degrees
Remove from the grill, tent with foil and allow to rest for 15 mins and serve
Thanksgiving Day Turkey
Yield: 8 servings Prep Time: 30 minutes Cook Time: 1.75 to 2.25 hours*
Ingredients:
1 (12 lb.) whole turkey (spatchcocked)
Charcoal grill or smoker-2 (2″x 3″) piece of sugar maple wood (apple or any fruit also works well)
Gas grill-use GrillKicker or pellet tube
1/4 cup of Butcher Bird Booster
2 cups of water
1/4 lb. unsalted butter
Seasonings:
Cooking:
- Mix injection in accordance to the label
- Spatchcock the turkey
- Have the legs facing away from you. Inject evenly from front to back with the grain of the meat. Inject each side of the 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.
- Season the turkey, place in a pan, tent with foil and place in the fridge overnight. (note-for small birds 4 to 6 hours is enough)
- Bring the grill or smoker up to 300 to 325 degrees
- Place wood in grill or smoker
- Let the wood burn for 15 mins. before putting the turkey on to allow the smoke to clean up (white blue color)
- Prior to placing the turkey on the grill or smoker, inject the with melted butter in the same manner as the injection (note-allow the butter to cool slightly before injecting and get it on the preheated grill right away)
- Place breast side up
- Base a couple of times throughout the cook with melted butter or simply spray with “I Can’t Believe It’s Butter”
- When breast temp hits 165 degrees or higher (we bring to 170 to 175) remove from the grill and tent with foil and let it rest for 10-15 minutes and serve
*If you do not spatchcock the turkey your cook time will be extended so then figure approximately 1hr/4lbs.
Lard Have Mercy!!
Compound Butter
The use of compound butter will “amp up” your flavor profile for steaks, seafood, vegetables etc. These butters add a savory element to the taste of almost any meats. This process is so simple and once you taste it you will never cook without it. Place a slice on or two on a steak, lobster tail or just about anything you put on the grill and enjoy!
Recipes courtesy of Danielle Bennet’s book “Diva Q’s Barbecue” a must read for the serious griller
Use unsalted butter for all three.
Blue Cheese Butter
2 tbsp crumbled blue cheese
1/2 tsp kosher salt
1/2 tsp finely ground black pepper
Garlic-Chive Butter
6 cloves garlic smashed
2 tbsp finely chopped fresh chives
1/2 tsp kosher salt
1/2 finely ground black pepper
Cilantro-Lime Butter
1/4 cup chopped fresh cilantro
1 lime zest & juiced
1/2 tsp kosher salt
1/2 finely ground black pepper
Process:
Soften butter a 1/4 # butter
Add flavors and whip to evenly distribute
Place the compounded butter on wax paper and roll into a log
Place in the fridge to harden
Once chilled it can be cut into slices
Homemade Coleslaw
We all at one time or another have purchased store made slaw to throw on the table with the great barbecue we spent a good part of the day cooking. Your “Q” is great and the slaw is at best mediocre. Any mediocre sides can take away from a great cook. Now, when you think about coleslaw it really doesn’t take that much effort to prepare compared to others. So, here’s a recipe we hope you find delicious. Simple & Easy.
This recipe makes a 1/2 pan
1 jar of Historic BBQ Sweet Vinegar Dressing
1 cup of Mayonnaise
1 tbsp of Plowboy’s Bovine Bold (to taste)
1/4 cup Myron Mixon’s Honey Smoked BBQ Sauce
2 large bags of coleslaw.
Combine all ingredients in a full size disposal pan (larger makes mixing easier) and let sit in the fridge for 2 hours before serving.
“Call the stores for purchasing the above products since we are prohibit by some of the manufacturer’s to advertise & sell their products on our website”
Pork Belly Sliders
At GrillBillies we love pork belly. So much so we think it is the best cut of meat on the pig. Tender, juicy and loaded with flavor, you can’t get much better. If you want to take a step into decadence then try this pork slider recipe. WOW, look out burgers, brisket, pulled pork–we have a “new guy on the grill”. This recipe is simple and can be easily cooked in a smoker, gas or charcoal grill (use indirect method) or in the oven. Introduce some apple wood or pellets to give a slight smoky taste. Chow down folks, you’re going to love it.
Ingredients
- Pork Belly (usually range from 5 to 7 lbs.)
- Vegetable Oil
- Obie’s Double Garlic Pepper
- Smokin’ Guns Mild
- Cimarron Doc Sweet Rib Rub
- Apple Wood Chunks or Apple Pellets
Directions
Serves: 10-12
Cooking temperature: 275 to 300 degrees.
Approximate cooking time: 3 to 3.5 hours (though check at the 2.5 hr. mark)
Note: If you are on a gas or charcoal grill, use the indirect cooking method.
Preparation:
- Apply a light coat of vegetable oil to both sides of the belly (helps the seasonings to stick).
- Apply a light coat of Obie Cue’s Double Garlic Pepper
- Apply a medium coat of Smokin’ Guns Mild
- Apply a medium coat of Cimarron Doc Sweet Rib Rub
- If possible, let sit in the fridge overnight
Fire up your smoker or grill bring up to temp and add wood (smoker) or pellets (gas grill, best put in a smoker tube or wrap in tin foil)
- Put the belly on a rack with a pan underneath
- Place the belly in the cooker
- When it reaches an internal temp of 190 degrees or higher, apply a medium coat of Holy Smoke Sweet Sauce and put back in the cooker for another 10 to 15 minutes to set the sauce.
- Remove from the cooker and immediately slice into pieces that will fit on a slider roll.
- If you want to “jazz it up” add some slaw or tomatoes
“That’s It, Enjoy!!!
Beef Tenderloin
This superior cut of meat is usually reserved for a special occasion or a holiday. Expensive, yes, but when cooked properly you won’t give the cost a second thought. Oh, if you never cooked one, it is one of the easiest meats to cook. Cook it in the oven, grill or smoker. Either way, it will provide a great dining experience.
You can purchase a tenderloin at any butcher, Sam’s or Costco.
Ingredients
-
5-6# Pork Beef Tenderloin
-
Vegetable Oil
-
Obie Cue Double Garlic Pepper
-
Historic Black
Directions
Serves: 6-8
Cooking temperature: 300 to 400 degrees.
Approximate cooking time: 1.5 hours (though check at the 1 hr. mark)
Note: If you are on a gas or charcoal grill use the indirect cooking method.
Preparation
-
Remove all fat and silver skin
-
Apply a light coat of vegetable oil (to help the seasonings to adhere)
-
Apply a good coat of Obie Cue’s Double Garlic Pepper.
-
Apply a medium to heavy coat of Historic Black
-
Fold the tapered end back onto itself to approximately equal the diameter of the rest of the loin. If needed, tie it place with butcher twine.
-
Make sure your cooking grate is cleaned well.
Cooking-
-
Bring your smoker, charcoal, or gas grill up to temp.
-
If smoking add some wood, chunks or on a gas grill some pellets wrapped in foil.
-
Bring the internal temperature to 128 degrees (for medium rare in the center).
-
Remove from the grill cover with foil and let rest for 15 minutes. During the resting the carry-over heat will bring the internal temp to 135 degrees.
Obie Cue’s Holiday Ham Recipe
“Courtesy of Obie-Cue BBQ Seasonings”
Obie-Cue Ham Recipe Halts Ho-Hum Ham!
Note: This recipe uses a smoker for cooking. If cooking on a gas grill click here.
Most of today’s hams are sold cured, smoked and (if you’re not too picky) ready to eat, but geeze! they are so BORING. Transforming ho-hum ham into a real treat is easy.
Ingredients: Cured shank ham (the plain-old standard ham), Apple Juice, OBIE-CUE’S BBQ BOMBER
Time: Initial overnight marination, 2 hours of spiced marination, 2½-3½ hours cook time, 30 min resting
Most conventional (cheap) hams are massively brined, because the meat market loves to sell you salt water at meat prices. The label on the ham I’m using states that “23% of the weight is added ingredients”, which is nearly 3 lbs. in a 12 lb. ham. The meat is completely saturated and doesn’t have room for more flavor or anything else.
Let’s begin by splitting the ham and stripping out the excess brine, then we’ll infuse wonderful flavor deeply into your ham.
Splitting the ham is the most difficult part of this recipe, but all it takes is a sharp, thin-bladed knife and patience. Hams are roughly oval in cross section and like our legs, the bone isn’t centered, but off toward the skinny end of the oval, meaning there’s a lot more meat on one side than the other. The shank is the knee joint, and again like your own leg, has one big bone on top and two on the bottom.
Pointing At Second Bone Extending The Cut On The Meaty Side
Look at the one bone side and probe with your knife to locate the bone. Start your cut at the bone on the skinny end and follow the bone all the way down and then back in to the center, roughly splitting the ham into halves. Skip over the two-bones and extend your cut all the way to the edge of the meaty end then back up to the single bone.
Deepening The Cut To The Bone Turning The Knife To Cut Around the Bone
Then, stick your thumbs in the cut to hold the split open and start cutting up and down the bone following it around until that whole side is freed. Repeat the procedure to completely bone your ham.
Completely Boned Ham-Two Halves Plus The Knee Joint
Removing the skin and most of the surface fat is optional, but I like to do it to improve the smoke penetration.
Drop the halves into gallon Zip-lock bags and add several cups of apple juice to both. Burp the bag to remove all the air you can, and refrigerate overnight, or at least 6 hrs. Turn the bags once or twice, when you think of it. Most of the unneeded salt will gradually move into the apple juice.
Bagged, Juiced & Well “Burped” Ready For Overnight In The Fridge
The next day, dump the apple juice, and rinse the ham. After draining for 20 minutes, thoroughly coat all sides with BBQ BOMBER. Cover, and let your ham rest for a couple of hours as it absorbs the BBQ BOMBER.
After Two Hours The BBQ Bomber Has Melted & Been Absorbed By The Ham
Build a medium charcoal fire and when it’s well-lit surround it with unlit charcoal (lump has no binders or additives to give an “off” flavor as it lights) which will gradually ignite to give long-lasting heat, and add plenty of smokewood chunks. Add more wood as needed to keep the smoke plentiful. I will use a Big Green Egg with a baffle (the plate) between the meat and the fire. If you don’t have a baffle or waterpan between the meat and the fire, you will need to rotate the ham every 30 minutes or so to keep from scorching it. Just leave the top vent open a fat crack, and close the bottom about ¾. Bring your temperature to 220-250 with lots of smoke. When your temperature is stabilized and the pit is thoroughly heated, start the two pieces with their cut sides getting maximum exposure to the smoke and cook for one hour, until they show some color from the smoke. After 60 minutes, reassemble the two halves and tie them tightly.
Hold At 240 Degrees
Reassembled & Tied To Put Layer Of Flavor In Middle Of the Meat
This is your payoff for all the work splitting the ham, because you just put a layer of smoke and spice right in the middle of the ham. Since the brine’s been stripped out, the meat has plenty of room to absorb all that delicious flavor and as your ham finishes cooking the smoke and spice flavor will infuse all through it. Continue cooking for another hour or two until a meat thermometer in center of the biggest chunk hits 145-150. (Remember, it’s already “fully cooked”) Pull your ham and quickly wrap it in foil.
Getting Close To Wrap Wrapping At 145 Degrees
“Courtesy of Obie-Cue BBQ Seasonings”
Obie-Cue Ham Recipe Halts Ho-Hum Ham!
Note: This recipe uses a smoker for cooking. If cooking on a gas grill click here.
Most of today’s hams are sold cured, smoked and (if you’re not too picky) ready to eat, but geeze! they are so BORING. Transforming ho-hum ham into a real treat is easy.
Ingredients: Cured shank ham (the plain-old standard ham), Apple Juice, OBIE-CUE’S BBQ BOMBER
Time: Initial overnight marination, 2 hours of spiced marination, 2½-3½ hours cook time, 30 min resting
Most conventional (cheap) hams are massively brined, because the meat market loves to sell you salt water at meat prices. The label on the ham I’m using states that “23% of the weight is added ingredients”, which is nearly 3 lbs. in a 12 lb. ham. The meat is completely saturated and doesn’t have room for more flavor or anything else.
Let’s begin by splitting the ham and stripping out the excess brine, then we’ll infuse wonderful flavor deeply into your ham.
Splitting the ham is the most difficult part of this recipe, but all it takes is a sharp, thin-bladed knife and patience. Hams are roughly oval in cross section and like our legs, the bone isn’t centered, but off toward the skinny end of the oval, meaning there’s a lot more meat on one side than the other. The shank is the knee joint, and again like your own leg, has one big bone on top and two on the bottom.
Pointing At Second Bone Extending The Cut On The Meaty Side
Look at the one bone side and probe with your knife to locate the bone. Start your cut at the bone on the skinny end and follow the bone all the way down and then back in to the center, roughly splitting the ham into halves. Skip over the two-bones and extend your cut all the way to the edge of the meaty end then back up to the single bone.
Deepening The Cut To The Bone Turning The Knife To Cut Around the Bone
Then, stick your thumbs in the cut to hold the split open and start cutting up and down the bone following it around until that whole side is freed. Repeat the procedure to completely bone your ham.
Completely Boned Ham-Two Halves Plus The Knee Joint
Removing the skin and most of the surface fat is optional, but I like to do it to improve the smoke penetration.
Drop the halves into gallon Zip-lock bags and add several cups of apple juice to both. Burp the bag to remove all the air you can, and refrigerate overnight, or at least 6 hrs. Turn the bags once or twice, when you think of it. Most of the unneeded salt will gradually move into the apple juice.
Bagged, Juiced & Well “Burped” Ready For Overnight In The Fridge
The next day, dump the apple juice, and rinse the ham. After draining for 20 minutes, thoroughly coat all sides with BBQ BOMBER. Cover, and let your ham rest for a couple of hours as it absorbs the BBQ BOMBER.
After Two Hours The BBQ Bomber Has Melted & Been Absorbed By The Ham
Build a medium charcoal fire and when it’s well-lit surround it with unlit charcoal (lump has no binders or additives to give an “off” flavor as it lights) which will gradually ignite to give long-lasting heat, and add plenty of smokewood chunks. Add more wood as needed to keep the smoke plentiful. I will use a Big Green Egg with a baffle (the plate) between the meat and the fire. If you don’t have a baffle or waterpan between the meat and the fire, you will need to rotate the ham every 30 minutes or so to keep from scorching it. Just leave the top vent open a fat crack, and close the bottom about ¾. Bring your temperature to 220-250 with lots of smoke. When your temperature is stabilized and the pit is thoroughly heated, start the two pieces with their cut sides getting maximum exposure to the smoke and cook for one hour, until they show some color from the smoke. After 60 minutes, reassemble the two halves and tie them tightly.
Hold At 240 Degrees
Reassembled & Tied To Put Layer Of Flavor In Middle Of the Meat
This is your payoff for all the work splitting the ham, because you just put a layer of smoke and spice right in the middle of the ham. Since the brine’s been stripped out, the meat has plenty of room to absorb all that delicious flavor and as your ham finishes cooking the smoke and spice flavor will infuse all through it. Continue cooking for another hour or two until a meat thermometer in center of the biggest chunk hits 145-150. (Remember, it’s already “fully cooked”) Pull your ham and quickly wrap it in foil.
Getting Close To Wrap Wrapping At 145 Degrees
Resting Under Three Layers Of Towels Finished & Ready
Let it stand at least 30 minutes to equalize temperature throughout. I like to let my ham rest in a pre-warmed ice chest so it stays nice and hot. Slice and serve, and enjoy smoky flavor in every bite!
YUM! It’s Completely Boneless For Easy Slicing
Grilled Pizza
“We are not actually grilling the pizza, we are using the grill as an oven”
Brought to the US by Italian immigrants in the late 1800’s, pizza has become one of the most widely eaten foods in the country. Over the years pizzerias have popped up all over the place making pizzas in every shape, way and form.
With the advent of pre made foods, making your own pizza from scratch has become increasingly popular. Being able to buy quality pre-made dough at your local supermarket has made the process easy and fun to the extent that the whole family can get involved.
With that being said, knowing a few techniques will make the process less frustrating.
We ran into hurdles in our first attempts such as just rolling out the dough, thin centers, dough “spring back”, under cooked areas and more. With a little research, and some trial and error, we have gotten the process down pretty “pat”.
OK, here are some basics:
Buy decent dough. This may require trying a few and evaluating.
ALLOW THE DOUGH TO REST. This makes forming the dough a lot easier.
Use a pizza stone. A stone will distribute heat evening over the bottom of the pizza.
Give your grill time to completely heat up (lid, sides, all its components etc.). You need radiant heat to properly cook the top.
Don’t over heat the grill. Too hot you burn the bottom and under bake the top.
Flour and flour. Flour any area the dough will touch to keep the dough from sticking.
Place flour on the peel before putting the formed pizza on it.
Minimize “liquidy” toppings. It will make the top soggy.
This should go without saying, cook raw meats before topping.
Open a bottle of red wine, turn on some opera and get to work.
Ingredients:
1 Ball of Dough
2 cups Flour
1/4 cup Vegetable Oil
Topping of Choice
Preparation:
Gently remove the dough from the wrapping. The less unnecessary handling the better.
Lightly flour the surface where you plan on working the dough.
Place the dough on the floured surface and gently form the dough into a ball and place a bowl over it. Allow to rest for about 1 hour.
After one hour, push your index finger into the center of the dough and if the indentation remains it is ready to kneat.
Start spreading the dough from the center first just to start flattening.
Move to the edges and start to spread.
Move back to the center and again start to spread to the center.
Caution: don’t over spread the center or it will become thin.
As the dough starts to flatten, pick it up off the surface and hold by the edge and work the edges turn the dough in doing so.
Place the dough back on the surface and keep moving from edges to center until you have spread the dough to size.
Apply your toppings.
Coat the edge of the pizza with the vegetable oil.
Slide the peal under the pizza.
Grilling:
With the grill heated up to 450 to 500 (including the pizza stone).
When you hit your target temp, wait about 5 minutes before putting the pizza on the grill to allow the grill interior to heat up completely.
Place the pizza on the stone sliding off the peal and close the lid.
GRILLED SHRIMP with SPICY GARLIC PASTE
Serves 4
Ingreditents
Brine
- Big Poppa Smokers Sweet Brine O’ Mine*
- 2 Pounds Large (21 to 25 count per LB) NC Shrimp (brown, pink or white variety depending on time of year
- Lemon Wedges
- Broil King Dual Prong SS Skewers*
Directions for Brine
- Mix enough brine to submerge shrimp and in accordance with label instructions
- Mix and then lightly heat the brine mixture to completely dissolve the brine
- Cool in refrigerator for quicker chill or chill at room if planning ahead
- Once brine is cool submerge prepped shrimp in Brining Bucket*with adjustable plate to keep shrimp submerged
- Brine for 15-20 minutes
Spicy Garlic Paste Ingredients
The garlic paste adheres perfectly to the shells and will coat your fingers as you peel and eat the grilled shrimp …yummm
- 4 cloves of garlic, minced or grated
- To make a paste,drag a chef knife thru the salt and minced garlic over and over until a paste is created
- 2 teaspoons of Himalayan Salt*
- 1 ½ teaspoons of Dizzy Pig’s Jamaican Firewalk*
- 4 tablespoons of extra virgin olive oil
Directions for Spicy Garlic Paste
To make the garlic paste you have 2 options.
- If you have a fine grater you can grate the garlic gloves & mix with salt, stirring to create a paste as the salt drys out the garlic and creates a paste
- You can mince garlic, mix with salt and drag blade of a chef’s knife back and forth over the salt and minced garlic putting fair amount of pressure on mixture to make a paste as salt works to break down garlic and knife pressure breaks minced garlic into paste
- After garlic has formed paste add remaining ingredients
- Coat the shrimp well with garlic paste
- Lightly oil skewers and thread seasoned shrimp onto Double Pronged Skewers*