Don’t know anything about grilling or smoking? You tried and all your efforts went up in smoke? Are you getting smoke signals that this may not be for you? Or, are you just interested in becoming a better cook in the backyard. Then this class is for you!!!
We’ll discuss all the basics of smoking, charcoal and gas grilling right down to the most common types of grills along with the pros and cons of each. How to smoke with gas and charcoal. Various cuts of meat, how to select and where to buy them. Understanding of proper food handling. Brining vs. Injecting? The method of layering of seasoning. Understanding the different grading of meats. Techniques for grilling large cuts of meat.
We’ll discuss the most common meats for smoking and grilling and more…………
It’s your class, ask all the questions you want!!!! The perfect primer for the prospective gas, charcoal and smoking enthusiast and for the backyard Pro. Looking forward to a fun morning!!
9:00 AM to 12:00 PM
Price $ 59.99/pp
Pork & Chicken Classes
April 9, 2016
Chicken Class 8:30 AM to 12:00 PM $69.00 pp
Pork Class 1:00 PM to 5:00 PM $85.00 pp
What you will learn:
Simple and easy techniques for cooking awarding winning pork and chicken in your own backyard.
We’ll demonstrate the methods to cook:
BBQ Pulled Pork
Bacon Wrapped Pork Loin
GrillBillies Signature Chicken Wings
GrillBillies Signature Pulled Chicken
Spatchcock Whole Chicken
Chicken Leg Appetizer
Chicken Class 8:30 AM to 12:00 PM $69.00 pp
Pork Class 1:00 PM to 5:00 PM $85.00 pp
**Attend both classes and save $20.00
**With each class you are served a full meal.
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.
Tired of golf outings? Looking for a unique team building or corporate event or just a great way to bring clients or employees together? What about an afternoon BBQ class tailored to where your guest can actually walk away with some fantastic barbecue knowledge that they can use right in their own backyard. Take their grilling and BBQ from good to fabulous in a single afternoon and sample the techniques first hand. Just give us a call and we’ll be happy to discuss our program!
“Thank you for hosting our Team Building/Cooking Class event. That was a fantastic idea & so much fun. The class was well conducted, very informative & lots of fun. The food tasting was awesome, steaks & sides were great. You both were great hosts.” Thank you, D.I.
Have a group of friends or neighbors that love to barbecue? Why not gather them together and customize your own BBQ class. Decide on a topic of interest and customize a class focused on that interest. Learn award winning techniques that can easily be applied in your backyard!! Just give us a call and we’ll be happy to help you plan your own event.
Pricing based on number of guests and topic
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”.
The March 19th class is a very special class!! Taught by the awarding winning Professional Competition Pitmaster Mat Griner of the BIG SHOW BBQ TEAM, !!!!
Everyone thinks they cook great ribs but you will learn to cook outstanding ribs consistently every time. Learn techniques that will yield moist, tender and tasty ribs for you and your guests!
If you are tired of cooking a lousy brisket and wasting money then this class is for you. Our King of Brisket will teach you all you need to know about cooking that perfect brisket. This class is back by popular demand so don’t miss it!!
Rib Class 8:30 AM to 12:00 PM $ 79.00 pp
Brisket Class 1:00 PM to 5:00 PM $ 99.00 pp
Attend both classes and save $ 20.00
With each class you are served a full meal.
March 19, 2016
April 30, 2016
May 28, 2016
What You Will Learn:
Meat selection, Trimming, Injecting/Brining, Seasoning combinations, Timelines, Cooking processes, Methods for cooking on any grill, Wood selection, Presentation, Common mistakes
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.
Come and Meet the Youngest Sauce Maker in North Carolina and Sample His Sauce on our BBQ Chicken!!!!!
Dove BBQ Sauce
Saturday 11/21/15 at 12:00PM
Meet Noah Dove
Come join us this Saturday and meet the 15 year old entrepreneur, Noah Dove, 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 on our BBQ chicken and it all free. Noah will be happy to answer any questions you may have.
Click to See Noah on TWC News