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
6 cloves garlic smashed
2 tbsp finely chopped fresh chives
1/2 tsp kosher salt
1/2 finely ground black pepper
1/4 cup chopped fresh cilantro
1 lime zest & juiced
1/2 tsp kosher salt
1/2 finely ground black pepper
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
“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 “liquidity” 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.
1 Ball of Dough
2 cups Flour
1/4 cup Vegetable Oil
Topping of Choice
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.
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.
“Lamb chops are a favorite with the GrillBillies crew. They are simple to prepare and so delicious. There’s no need to overdo it with this tasty meat, season it and go to the grill, smoker or oven broiler. These chops also make a great appetizer to “hold over” your guests while doing your long cooks on the smoker.”
- 1 tablespoon dried rosemary
- 1 tablespoon of basil
- 2 tablespoons vegetable oil
- 2 tablespoons Obie-Cue’s Double Garlic Pepper
- 2 tablespoons Smokin’ Guns Hot
- Mix the rosemary, basil and oil together. Rub this mixture onto the lamb chops on both sides. Season with Obie-Cue’s Double Garlic Pepper followed by Smokin Guns Hot and allow to sit for about 30 mins. Note- Smokin Guns Hot has a slight kick but will not be overpowering.
- While the chops are sitting preheat your grill, smoker or broiler. Place the chops on your cooker. On a grill or broiler set for medium to high heat. On a smoker shoot for 300 degrees. Place lamb chops in the cooker, and cook to your desired temperature for doness (medium rare 135-medium 145). Remove, plate and eat!
“Now here’s a sandwich for lunch time to feed those “groupies” who are hanging around your smoker when you cooking the briskets and butts. Here at GrillBillies we love cooking kielbasa and sausage on the smoker just as a snack during those long cooks. This recipe works equally well if cooked on a gas or charcoal grill.”
- 1 lb. ring smoked polish kielbasa
- ¼ cup yellow mustard
- ½ cup banana peppers
- 1 medium size cucumber
- ½ cup of sour kraut
- 4 chibata bread rolls
- 2 oz. Dizzy Pig’s Dizzy Dust
- Place the Kielbasa on the smoker or grill and bring the internal temperature up to 170 degrees.
- If the ciabatta rolls are thick remove some of inside.
- Heat up the sour kraut.
- Thinly slice the cucumber.
- Remove the kielbasa from the smoker and cross slice and place on the rolls.
- Spread yellow mustard and top with the banana pepper, cucumbers and sour kraut.
- Season with Dizzy Pig’s Raging River or Obie-Cue’s celebration.
“If you look through cookbooks you will find 100’s of ways to cook meatloaf but nothing comes close to cooking a smoked meatloaf on your smoker. Fairly uncomplicated and once prepped it is an easy recipe for the family or guests”.
- 3 lbs. ground beef (80/20)
- ½ medium onion, minced
- ½ medium bell pepper, minced
- 1 small jalapeno pepper
- 6 eggs
- 1 ½ stacks Ritz crackers
- ¼ cup grated Parmesan and Romano cheese mixture
- 1/3 cup of Harley’s Texas Rub
- ¼ cup of Meadow Creek Apple BBQ Sauce
- ½ size aluminum pan
- Mix all ingredients in a large bowl.
- Spread the mix evenly in the pan.
- Cut 3 slits halfway up each side of the aluminum pan to allow smoke to enter and to let grease escape.
- Cook uncovered for about 2 ½ to 3 hours at 225 degrees.
- Remove from the pit and pour the BBQ sauce on top.
- Put the pan back on the pit for about another 15 to 20 minutes.
- Cook until the internal temp is 170 to 175.