A fresh piece of salmon is hard to beat when grilled over charcoal or on a gas grill.
Here are couple of tips for a successful cook:
Check the fillet for “belly bones” (pinbones) and remove.
Make sure your cooking grate is thoroughly cleaned to avoid sticking.
Make sure the grill is preheated before putting the salmon on the cooking grate.
Place the salmon on a piece of foil, season and use the foil to easily slide the salmon onto the cooking grate.
Place the fillet perpendicular to the cooking grate.
For smoking, Alder is a preferred wood but at Grillbilllies we can only source kiln dried wood which we will not sell so we use sugar maple as a substitute.
When cutting to serve, cut the fillet width wise but do not cut through the skin. Use a spatula and place it between the meat and the skin to serve.
Serves 4 to 6
2+ lb. skin on salmon fillet
2 Sugar maple wood chunks 2″ to 3″ or 1/2 lb. of sugar maple pellets
3 oz. Vegetable oil
2 tbsp. Dizzy Pig Raging River, Tsunami or Pineapple Head
1 medium size lemon
1 tbsp.. Fresh chopped parsley
Mix the Oakridge Game Changer per the label instructions.
Place the fillet in the brine, cover, place in the fridge and let sit for about 3 hours.
15 mins. before removing the fillet from the brine start the grill. If cooking on charcoal start the grill 1/2 hour before.
With a paper towel, oil the cooking grate well.
Grilling with charcoal-
Once you have achieved a good coal bed place wood chunks right on the lit coals. Give the coals about 5 to 10 mins. to produce “good smoke”.
Grilling with a gas grill-
If you decide to use pellets, follow the instructions on the package for placing pellets on the grill. Unlike wood chunks, once the pellets are lit and the is grill up to temp place the fillet on the cooking grate.
Take a piece of foil that is large enough to fit the fillet, lightly coat the foil with oil large enough for the flllet.
Remove from the fillet from the brine, place on the heavy duty foil skin side down, blot dry, coat the topside with a light coat of oil and season.
When the grill temp is around 350 degrees, slide the fillet off the foil onto the grill and close the lid.
The cook time is dependent on the thickness of the fillet but normally 1 to 1 1/2 hours.
When the internal temp reaches 145 degrees remove from the grill with 2 regular sized spatulas or a wide fish spatula..
Add a few thinned cut lemon slices on top and sprinkle a light coat of parsley and serve.
If you have barbecued or grilled enough you probably heard of brisket burnt ends. Those sweet nuggets of joy are cut from the point muscle on a whole brisket. There is no way to eat just one, and when started, it’s hard to stop. Since brisket is time-consuming and a challenging cut of meat, it isn’t often that you can enjoy these delicious morsels.
Well, to fill the void, try pork belly burnt ends. Now, some of you may say “pork belly”, yuk! It is simply uncured/un-smoked bacon. Even though they are easier to make than brisket and takes a lot less time, they are by no means inferior or a poor second. They are absolutely delicious and anyone can make them even if you have limited smoking/grilling experience. You do not have to own a smoker to achieve great results. The process can be done on your gas grill as well (see below). So, give this one a whirl as an adder to other smoked or grilled meats you plan to serve. Guaranteed, your guest will love them.
Purchasing pork belly:
Can be purchased at Costco or at a local butcher
Sizes will vary but at Costco they measure approximately 15″ x 12″ (this is plenty for a good size gathering as an appetizer).
Pork Belly Slab
1/4 cup Sweet Seasoning
1/2 cup Sweet BBQ Sauce
1/4 cup Brown Sugar
1/4 cup Honey
1/4 lb. Butter
1/4 cup Apple Juice
Cut Pork belly into 1″ pieces.
Apply sweet seasonings making sure all sides are coated evenly.
Put chunks on a rack and put in the smoker (for gas grill, use indirect cooking process-see below).
Cook at 275 for approx 2hrs. or till tender
Remove pieces from the rack and place in a pan and add butter, brown sugar, honey, and apple juice.
Cover and cook for another 1 1/2hrs.
Move burnt ends into a clean pan and add a sweet BBQ sauce. Toss to coat.
Return to smoker/grill for 10-20min to thicken the sauce.
This recipe can be done on a gas grill or even in the oven. You add smoke in your gas grill by using wood chips, pellets or a pellet tube. On a gas grill light 1 or 2 burners to achieve a temperature of 275 degrees and place the meat over the unlit burner(s).
Yield: 4 Burgers
2.25# ground beef chuck course grind best
2.25# ground rib eye, course grind best
Lotta Bull BBQ’s Bull Buster
Shredded Sharp Cheddar Cheese ¼ cup or more to your taste
Sargento’s Sharp Cheddar Cheese slices
Holy Smoke BBQ Pickles
Buns (we used small Kaiser rolls from Lowes bakery section)
Romaine Lettuce and Sliced Tomatoes
Combine first 4 ingredients, gently, handling as little as possible
Form into 4 patties, dimple center to avoid puffy up when cooked, season with Steak & Brisket
On a grill, medium hot if using charcoal and medium if using gas to internal temperature of 130 degrees for medium rare
As burgers are finished cooking lightly toast rolls
After flipping burgers add slice of cheese just before removing from grill to plate
Assemble burgers w cheese, lettuce. Tomatoes and pickles
*TIPS Good Grilling Tools & Delicious Seasoning to have on hand available at GrillBillies:
- Himalayan Salt
- Lotta Bull BBQ’s Bull Buster
- Butcher BBQ Steak & Brisket
- BBQ 100 Maverick Instant Read Thermometer
- Smokey Mountain Disposable Cutting Boards
- Holy Smoke BBQ Pickles, just enough crunch and zip to accompany as foods
Chicken Leg Recipe
Purchase Springer Mountain Farms or Smart Chicken legs.
Pull the skin back on the legs.
Remove the silver skin on each side of the leg.
Under one of the silver skin there will be a membrane.
The leg will have a natural “bulge” to it.
Trim the bulge off so the leg is symmetrical.
Take a half aluminum pan.
Place one stick of butter and cup of chicken broth in the pan.
Place the legs in the pan.
Once the grill or smoker is up temp (300 degrees) place the pan on the grill (use indirect cooking method).
Do not cover the pan.
When the legs reach an internal temp of 190 degrees or above remove the pan from the grill.
Have a warm bowl of Holy Smoke sauce ready.
Dip the legs into the sauce and place back in the pan (pour off juice and wipe pan out first).
Put the legs back on the grill for 5 minutes to set the sauce.
When a cow is broken down into edible parts such as roasts, steaks, ribs etc. it can get confusing as to what to buy. With beef prices rising, processors are always looking for alternative cost options without compromising a good eating experience.
When it comes to steaks there are so many options based on the cuts and prices. Ribeyes and strips reign supreme but for most of us they are usually designated for a special occasion. So, what is a viable option for the steak lover? Try the flat iron steak. It is not the quality of a ribeye but if it is chosen carefully and cooked properly it makes for a great meal without “breaking the bank”.
The flat Iron steak was discovered in early 2000’s and goes by many names. The more popular ones are top blade roast and top shoulder blade roast. It is part of the muscle that comprises the chuck part of the shoulder. It is the top part of the shoulder and is usually about 3/4″ to 1″ thick and weighs around 12 ounces. There will be two in a pack. The key to having a good eating experience is to pick a pack that has great marbling (striated fat within the muscle fiber). This marbling is an indication of tenderness and great flavor. Another key element is the cooking process. Do not over cook them. We prefer medium rare (130 degrees) and would not cook beyond medium (140 degrees) for fear the steak will toughen up and dry out.
OK, here’s what to do and what you need:
Cook Time: approximately 7 to 8 minutes
Yield: 2 to 3 servings
2 well marbled iron steaks
Obie Cue’s Double Garlic Pepper
Smokin Guns Hot
Big Poppa Double Secret Steak Rub (unfortunately we are not permitted to sell Big Poppa seasonings online so for online purchases use Historic BBQ Black Bird & Beef).
If the membrane has not been removed, ask the butcher to remove it. In most cases it is removed.
Brush on a coat of Butcher’s Steak House Grilling Oil (helps seasonings to stick).
Apply a first layer of Obie Cue’s Double Garlic Pepper (VERY light)
Apply a second layer of Smokin Guns Hot (VERY light)
Apply Big Poppa’s Double Secret Steak Rub (or Historic) medium coat.
Place the steaks back in the fridge for 2 hours.
Preheat the grill to 450 to 475 degrees.
Place the steaks on the grill.
After 1 1/2 to 2 minutes pick up each steak and rotate a quarter turn and place back down. This will give you the cross hatched grill marks.
After another 1 1/2 to 2 minutes turn the steaks over and do the same process as above.
Once completed, temp the steaks with a good digital thermometer for the desired doneness. If not done enough, let them sit for another couple of minutes.
Rare 125 degrees
Medium Rare 130 to 132 degrees
Medium 145 degrees
Do not let the steaks rest. They are thin cuts and will cool off quickly.
If you ask people what porchetta is maybe 1 or 2 out of 10 will know. The rest will say”por..what?” Well, if you never tried it your in for one heck of a surprise. It is some of the best pork you ever had.
The nucleus for the porchetta is pork belly. Yep, the same stuff they make bacon from and the meat they shave off spare ribs. The basic process is to roll the pork belly around a pork loin or tenderloin, season and go to the grill or smoker. What makes this dish so tasty is as the fat renders it keeps the loin moist and the skin will crackle like potato chips. Absolutely outrages!
My first experience with porchetta was in New York City’s Village. It just happen that the restaurant’s name was Porchetta. While I was “wolfing” down this delicious sandwich I had the treat to meet the owner. With a lot of praise and expounding my accolades she was willing to give me some insight. She cooks it on a rotisserie, moderate heat until it reaches around 160 degrees and then finishes off at high heat (500 to 600) to crackle the skin. But that wasn’t the whole story. There was a seasoning that I could not identify. What the heck, I asked. It was fennel pollen. I never heard of it. Fennel yes, this stuff no. Where can I buy it? Well I found it online at some place in California. Holy mackerel, I could have bought gold cheaper! I bought anyway. I eventually found it locally at Savory Spice at a much better price. So with a little bit of knowledge, which is dangerous, I set out to make this thing. My first try in a smoker, terrible. Fed it to my dog Angus. Second try on a gas grill, not bad, edible but not ready for “prime time”. Third try on a spit over an open fire. Actually pretty good but I seasoned the skin with a sugar based seasoning, it turned black and no crackle.
So I believe on my next try I’m going to nail it by salting the skin for a few days to remove moisture, don’t season the skin, cook it on a spit and ramp up the heat at the end to get crackling. When I nail it, then we will notify you to come up and try it out.
For those of us that haven’t lived in Central California, Tri Tip is knew to us. This cut from the lower section of the sirloin is really gaining some traction and rightly so. It’s texture is slightly “chewy” and just full of “beefy” flavor. Not crazy expensive, it is ideal for a medium to larger gathering. The cut is usually 1.5 to 2.5 lbs. and will easily feed 3-4 people.
Years ago this cut was relegated to the grinder for hamburger meat. There are couple variations to its origin but one story goes that a Californian butcher had too much ground beef and decided to throw the Tri Tip on a rotisserie, and there you go, people loved it.
This is an easy cut to cook whether on a smoker or a gas grill. Cook it to medium rare and slice cross grain and it will be a hit. No need to over season. It may also called a Santa Maria Steak.
2 Tablespoon of Himalayan Salt
1 Tablespoon of Coarse Ground Pepper
2 Tablespoons of Butcher Steak & Brisket Rub
Cooking temperature 300.
Approximate cooking time: 1 to 1.5 hours
Remove the fat and silver skin if necessary.
Apply a light coat of vegetable oil and apply Himalayan Salt, Coarse Ground Pepper. If possible let the Tri Tap sit for 3 hours or overnight in the fridge.
- Just prior to going to the smoker or grill, apply Butcher Steak & Brisket Rub.
Start your fire and stabilize the temperature at around 300.
Add a few chunks of hickory, oak or apple to the charcoal (no soft woods!). On a gas grill Hickory pellets or chips. You can use smoke generators such as GrillKickers, BBQr’s Pellet Pot and Amazing Pellet Tube.
Wait for the wood to catch fire (see our article on “Good Smoke Bad Smoke”).
Place the Tri Tip in the cooker right from the fridge. Cooking on a gas grill, use the “reverse sear method“.
- Cook to medium rare, 130 degrees.
When serving cut slices across the grain.
That’s it! Easy, simple and delicious.
Have a feast!
Lard have mercy!
Tri Tip in the foreground, Ribeye in the back and a nice glass of Salice Salentino.
When it comes to beef there isn’t anything that is much better than a standing rib roast. There seems to be confusion as to where this cut comes from on the cow. Most people know prime rib. A standing rib roast is a prime rib with the rib bones. If you cut between the bones and slap them on the grill they are ribeyes. Either way it is simply delicious and is actually VERY EASY to cook.
Another nice thing about this cut you don’t have to go crazy with seasonings. Too much and you take away from the natural flavor. So keep it simple.
Now be prepared when you go to purchase it. It is pricey but for that special occasion, it is worth it. Also since it is pricey it is best to go to your local butcher. He will make certain that you end up with a quality cut.
The pictures are of one we cooked for Easter. It served 4. You want to look for good marbling (the fat in the muscle fiber). The more marbling the more tender and juicy the cut.
(The picture above isn’t the actual cut we had for Easter but it illustrates the marbling)
To allow the seasonings to get to the meat remove all the surface fat. This will allow the first layer of salt to penetrate the meat.
Apply a light layer of Obie Cue’s Double Garlic Pepper followed by a slightly heavier layer of Historic BBQ’s Black (Black is not yet in our online store). Let the roast sit in the fridge for a couple hours if possible.
If you are smoking get a good base of charcoal going and bring the temp up to 275. Throw in a few chunks of wood. Wait for good smoke (light white blue) and put the meat on the smoker directly from the fridge.
Since this is a very tender cut of meat it cooks fairly fast so check it regularly with a good quality digital thermometer. DON”T use cheap dial thermometers. They can be off 50 degrees. You’re looking at about 2.5 hours, give or take, to reach 132 degrees internal temp (medium-rare). Remove the roast from the smoker and cover loosely with foil and let sit for 15 minutes. Remember as it sits the carryover heat stored in the roast will keep it cooking and if left too long you could end up with medium instead of medium-rare.
Here’s the results of your labor, a juicy, tender, succulent cut of meat that will melt in your mouth and is easier than cooking a good rack of ribs. ENJOY!!!
Note: For those of you who are cooking with gas or on a charcoal grill, use the indirect method (two zone) of cooking.
There’s nothing like bacon to take a dish and push it over the top. That’s exactly what happens with this pork bomb. Pork can be easily dried out if not cooked right. The thin cut bacon in this recipe helps to insulate the pork and at the same time adds great flavor. This recipe is for individual pork butts. Another words, each guest will get their very own pork butt. You’ll buy a large pork butt and cut it down into individual servings. Figure 9 to 10 ozs of uncooked pork per person. This will yield about around 6-7 ozs of cooked pork.
7-8# Pork Butt (Boston Butt)
Thin cut bacon (about 6-8 slices per serving)
Cooking temperature 300 degrees.
Approximate cooking time: 1.5 minutes (though check at the 1 hr. mark)
Note: If you are on a gas or charcoal grill use the indirect cooking method.
Remove all fat and silver skin from the butt.
Cut the butt into serving sizes. Out of a 9# butt you will get any where from 7 to 10 pieces. 7 pieces will be large and for some way too much meat. Also with 7 pieces you will need about 8 pieces of bacon so you be the judge of how big the portions should be.
(These were very large and I didn’t cut up the entire butt)
Mix Butcher Pork Injection in accordance with label instructions and inject each piece with about 1 oz. of injection. Distribute it evenly in the meat.
Apply a light coat of Obie Cue’s Double Garlic Pepper.
Apply a good coat of Eat’s Zero to Hero.
Place the bacon on a piece of wax paper.
Wrap the bacon in a weave pattern around each serving and add a light coat of Zero to Hero to the top of the bacon.
If possible, allow the sectioned pork butt sit in the fridge overnight.
Bring your smoker, charcoal, or gas grill up to 300 degrees.
If smoking add some wood chunks or on a gas grill some pellets wrapped in foil.
Remove the butts from the fridge and place on the smoker/grill.
Bring the internal temperature of 160 degrees or higher.
When the desired temp is reached, apply a medium coat of Blues Hog Original BBQ sauce and leave in the cooker 7 mins. to set the sauce.
Remove the individual butts from the cooker and again brush on a light coat of Blues Hog Original BBQ sauce for added appearance and serve.
This is an easy recipe to cook either on a gas grill or in a smoker. You need to purchase good quality center cut pork or rib cut chops 1″ or greater in thickness. Avoid blade cut or sirloin cut. You will utilize the reverse sear technique which is to cook the inside first and then sear the exterior.
Thick Cut Center Cut Pork or Rib Cut Chops
Approximate cooking time: 45 minutes
(Note-When brining cut back the amount of salted seasonings)
Apply the seasonings in the order listed above except hold off applying the Pineapple Head and the sauce. When applying the seasonings think in parts therefore apply a 1/2 part of the Double Garlic Pepper. The others one part each.
Wrap the chops up and place in the fridge for 2 hours (if you brined, go directly to the grill).
Bring you cooker up to 300 degrees.
Remove the chops from the wrapper on place on the grill using the methods of reverse searing.
Bring the internal temperature of the chops to about 130 degrees.
Apply a medium coat of Pineapple Head to each side of the chop.
Sear the chops until the internal temperature is 145 degrees (flip often to avoid burning).
Remove the chops from the hot side of the grill and apply Blues Hog sauce.
Put the chops on the warm side of the grill and let sit for 7-10 minutes to set the sauce.
Take off the grill and serve immediately.