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.
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”.
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.
Your BBQ 42 will cook some of the juiciest, moist and tender chicken you ever had. But, the BBQ 42 is not limited to just chicken, it will equally cook chops, steaks, wings etc., anything that will fit in the “clamping rotating grate”.
Want a big direct cooking grill for dogs and burgers then just pull up the charcoal pan to midway on the BBQ 42, hang up the top half of the grate and you have a large charcoal grill.
Here’s how to cook on the BB 42-
Remove the grate.
Load enough charcoal in the cooker to have one layer of briquettes touching each other.
Briquettes provide an even heat over lump.
Then spread a few more coals lightly and evenly over the first layer.
Rake the coals into a pile in the center and light with a torch or chimney.
Allow the coals to burn for about 30 mins. or until you noticed they are well lit.
Spread the coals evenly across the bottom making certain that the sides have coals.
Re-install the grate and spray the inner part of the grate with vegetable oil.
Load the grate with chicken. Start from the center and work towards the sides.
You should get about 40 lbs. of chicken on a full grate.
Season the chicken right on the grate.
Clamp the grate.
Don’t leave the 42 unattended. It cooks very hot!
You will have to turn the grate every 1 ½ mins. or as needed.
You have a choice to cook with the lid up or down.
Lid down will give you a little more smoke and lessen the cook time.
Cook time will be somewhere between 45 to 50 mins. or when the internal temperature of the chicken reaches between 170 to 180.
It’s best to trim your chicken as you would any other meat removing fat.
Fat isn’t necessary to achieve juicy, moist chicken.
If the 42 flares up close the bottom vents and close the lid. Starving the 42 of air will stop the flare up. DO NO CLOSE THE VENTS ON THE HOOD. KEEP THEM FULL OPEN AT ALL TIMES.
Lard Have Mercy
If possible, place the smoker in an area where it is somewhat protected from the wind. Also away from anything flammable.
Coat the cooking grate with spray cooking oil.
Remove the cooking grate from the smoker and place the pig on it.
Optional-inject the butts and hams with a mixture of apple juice, apple cider vinegar, salt, pepper and garlic salt.
Rub the skin of the pig with vegetable oil.
Wrap tinfoil on the feet, snout and ears.
Load the fire box with about 20 lbs. of charcoal.
Light the charcoal and once you have a good burn throw in a couple of logs.
Fully open firebox vents.
Allow approximately 45-60 mins. for the smoker temp. to reach 300 to 325.
Ideally when the smoker reaches 325 place the pig and cooking grate in the smoker.
Your temperature is going to drop because of putting on the cold pig.
Don’t worry. Once the pig starts to warm up your temp. will come back up.
Maintain about 300 degrees on the gauge.
Maintaining temp. will be accomplished by either slightly closing the vents to lower temps and opening to raise temps.
Once adjusted it should stay at 300.
Add charcoal and wood as needed to maintain 300 degrees.
When the meat temp. reaches at least 185+ (higher like 190+ is OK) by using an instant read thermometer ( not dial ones-they can be off 25 degrees) your ready to remove the pig. Test the temp. both in the hams and butts. If the temps vary bring the lowest temp up to 185+ and don’t worry about the high temp.
You need at least two people to remove the pig.
Place a table close to the smoker. On it have the board you plan on placing the pig. Check that the feet are not stuck.
Carefully lifting the head and the butt and also trying to support the trunk move the pig onto the board.
You can also leave the pig on the grate for serving.
Double wrap the pig with heavy duty tinfoil.
Cover the pig with a blanket.
Allow to rest at least 1 hr.
The pig will stay hot for at least 3 hrs. and warm for several.
Garnish with greens and cut up fruit of varying colors.
Rule of thumb:
1 hr. for every 10 lbs. of pig.
Allow “wiggle room” of 1.5 hrs. in case the cook is taking longer and also to give the meat time to rest.
Plan 1lb. of charcoal for every LB. of pig. Again on larger pigs you may need less.
Lard Have Mercy
Before doing any cooking you should season the smoker
Lightly spray the interior of the cooking box with vegetable oil.
Light a charcoal fire in the fire box. The best tool for this is a charcoal chimney starter. If you don’t have one, start the coals with paper and/or kindling. DO NOT USE ANY LIGHTER FLUID AND NEVER ADD ANY LIGHTER FLUID AT ANYTIME. This can foul the smoker and cause serious injury.
With the cooking box empty, allow the fire to burn at 225 degrees or higher for about two hours. You only have to do this once. Thereafter you can go right to cooking.
Before putting any meat in the smoker, light the fire in the fire box.
For smoking, bring the temperature up to between 225 and 250 degrees.
Do not put the meat in the smoker until your temperature stabilizes.
The cooking box will be hotter near the fire box than by the chimney. Bigger pieces of meat such as butts and brisket put at the cooler end.
Once you have constant temps, add your meat.
Typical meats for smoking are ribs (both spares and baby backs), pork butts (also known as Boston butts), brisket, sausage, keilbasa, whole chickens and turkeys, pigs, beef ribs, pork loins etc. You can cook multiple cuts and kinds of meats at the same.
Typical grilling meats are those that cook fast such as steaks, chicken parts, burgers dogs, fish, chops etc. (We recommend that you buy your meats at the supermarket to get the best price).
Depending on the meat, it can take for example: ribs-3 to 5 hours (baby backs cook faster), pork butts-7 to 10 hours, brisket-10 to 12 hours.
We suggest cooking with charcoal. Charcoal will add some smoke but for additional smoke you can add a chunk of hardwood such as hickory, oak, apple etc. or moist wood chips. NEVER add soft woods like pine.
The most accurate way to tell if your meat is ready is with a meat thermometer.
Brisket and pork butts-cook to about 200 degrees internal temperature.
Turkeys and chicken to about 180. Stick the probe between the body and the thigh without hitting a bone or if there’s a pop up in the breast use that as an indicator.
Ribs are done when you see “pull back from the tip of the bone and if you can easily tear the meat in between the bones.
We recommend you wrap pork butts, brisket and ribs in double tin foil part way through the cook and put back in the smoker to finish cooking. For the ribs and the butts we add about 4 tablespoons of honey and two tablespoons of brown sugar and then wrap them.
Wrap as follows:
Ribs at about the 1 ½ hours mark, pork butts and brisket when the internal temperature reaches 170 degrees. This helps to keep the meat from drying out. The foil will not interfere with smoking since meat will stop accepting smoke after 140 degrees.
Make sure you season your meats with your favorite seasonings prior to cooking and if you have an injector, inject the briskets and butts. You can inject a mixture of pork bouillon and seasoning for the butts and beef bouillon and seasoning for the brisket.
The beauty of BBQ is each smoker will cook differently. The more you cook the better you will get to know your smoker (kinda like your car). As with any grill weather, temperature, humidity and wind will effect the cook. If you any questions, no matter how simple you may think they are, just call us and we will be glad to help out. We want your BBQ experience to be a successful one.
Lard Have Mercy
For decades, it’s been taught that in order to cook delicious steaks or chops, the grill has to be fire hot and then you throw the steak down on the grill and char it to death. This technique is called “direct searing.” The only problem is that with steaks or other meats over one inch thick, you can easily either under or overcook them. We may want the char, but we want to make sure the inside is cooked properly as well.
Using the “direct sear” technique is very similar to being on a runaway train. It becomes very tricky to adjust the grilling process once you’re going at a fast speed. The “reverse sear” technique is much more controlled.
How it Works:
You will need to utilize your gas or charcoal grill for indirect cooking. This involves lighting only half of your grill. Place the meat on the unlit side, instead of right in the fire. Close the lid to your grill and make sure to monitor the internal temperature with a digital thermometer (like our Maverick PT-100BBQ, wireless ET-732, ET 735).
By lowering the convection heat, you have brought the train to a manageable speed. Once the meat reaches an internal temperature of 120 degrees (medium 135 degrees), crank up the lit side to “mach speed” and sear the steak by flipping it back and forth to develop that nice golden brown look with the delicious char.
By this time, your internal temperature should be between 130 degrees and 135 degrees (medium 145 degrees), which would make it medium rare. There is no need to let your steak sit; it will only continue to cook from the internal heat. So enjoy it right away!
Break In or Seasoning
Adjust the unit so it is slightly nose down.
Place a container under the grease valve.
Open the valve.
Clean cooking racks with dish soap and hot water to remove any cutting oils and debris from manufacturing.
Check the inside of the cooking chamber for any debris and if necessary rinse.
Spray the interior of the cooking chamber and racks with a light coat of cooking oil.
Load the firebox with charcoal, light and allow temp. to come up to approximately 275 degrees and maintain this temp. for about 1 to1.5 hours.
Keep firebox side and chimney vents wide open.
Adjust firebox vents to regulate temp. (opening increases and closing decreases).
Keep the chimney vent wide open at all times. Never close during a cook.
Now you are ready to cook.
If starting from “scratch”, fill the firebox with 20 to 2 5 lbs. of charcoal.
Light the coals either with a torch or a couple of hot chimney coals.
Keep vents wide open and doors closed on the cooking chamber.
How fast the smoker will get to temp is dependent on ambient temperature, barometric pressure, wind etc.
Remember, you are heating up a tremendous amount of steel.
Once you reach your desired temperature (225 to 275) place your meat on the racks.
Place one or two logs on the fire.
Use only hard woods such as pecan, oak, hickory, cherry, peach and apple.
They must be dry and seasoned.
Once you achieve a light blue smoke put on the meat.
The section close to the firebox will be hotter than the sections to the front.
We usually tend to but the larger cuts of meats like brisket and butts towards the front and smaller cuts like ribs, chicken, sausage towards the back.
You will know if there’s a problem if you have black or dark smoke coming out of the chimney.
Ideal smoke color is light blue/white (at this point you can continue with all wood or a combo of wood and charcoal as we do).
Regulate your temperature with the side vents on the firebox.
If your heat gets too high and you are having trouble lowering it, simply prop open the cooking doors and if it’s way hot open the firebox door about an inch or two. This will allow things to cool down.
If you want guidelines on cooking various meats, check out our recipes.
Note: Do not get discourage if your first cook doesn’t turn out exactly as expected. After a few cooks you will understand the mechanics of your smoker and also you will develop your own techniques to turning out some of the best BBQ. Best to start with things like ribs and pork butts.
Remember, you can always call us with any questions.
Good luck and may the Lard be with you!
The method of getting the maximum amount of smoke into meat is to put the meat on the smoker cold.
The colder the meat, the better (not frozen).
Right out of the refrigerator or cooler is when the meat will take the most smoke.
As the internal temperature of the meat increases, the meat will take less smoke.
When the internal temperature reaches 140 to 150, the meat will not take on any more smoke.
Between 40 and 70 degrees, the meat accepts the most smoke.
From 70 to 140, it takes much less smoke.
Above 150 you are just generating heat, regardless of whether you are continuing to cook with wood.
So the best method is to get your meat on the smoker cold.