Yes we have been selling smokers and grills like “mad” and we have just replenished our stock this week with a truck load of smokers. Don’t wait! Come and take a look at these gems. If you want to reserve one just give us a call or stop by. We’ll set you up.
Great smokers and grills and in GrillBillies style all made in the good old USA.
Here’s what’s landed!!!!
Meadow Creek BBQ Equipment
SQ 36 Direct Flow Offset Smoker:
Want to cook a fantastic brisket or just great barbecue period, this is a smoker that “fits the bill”. Cook like the pros do and serve competition quality barbecue right in your own backyard with the SQ 36. Ribs, butts, chicken will be cooked to perfection. You will WOW your guest into BBQ heaven.
PR 36 & 42:
The PR Series is probably the most versatile smokers in the Meadow Creek BBQ line and the PR 36 makes a great backyard convection smoker. It will smoke, roast and grill like a champ. Set it and go on about your business. There’s no meat this little gem cannot cook. Take your “Q” to the next level with this smoker/roaster.
BBQ 42 Standard, BBQ 42 with Pullout and 10″ Lid & BBQ 26S:
Want to experience the best chicken you EVER had, then the BBQ Series of grills is the one. Moist, tender and juicy chicken is easily achieved with its flipping grate. No need to flip each piece of meat individually, simply turn the the flipping and turn 20 to 40 lbs. of meat in seconds. The BBQ is not limited to chicken. Anything that can fit in the grate is easily grilled. Chicken halves, quarters, wings, steaks etc. These grills will never cease to amaze you.
PR 60GT and PR 60G:
These roaster have the same qualities as thier smaller brothers but with a couple of exceptions. Its large cooking surface can smoke and roast massive amount of meat. 12 pork butts, 20 racks of baby back ribs, loads of chicken these roasters and smokers make the process a breeze. Start with some charcoal and wood in the beginning of the cook and just easily and simply finish it off with gas. Great smoked food done with ease.
BX 50 & BX 25 (New for 2016) Smoker:
This is a smoker that transcends all segments of the BBQ industry. Great for the backyard warrior, caterer, event or competition cook. This is a beast of a smoker. 13 gauge double walled steel with 1″ heavy duty oven insulation enables this smoker to burn for hours. Cook up to 21 racks of St. Louis cut ribs, 12 to 16 pork butts, 12 to 16 whole chickens and several briskets.
270 BBQ Smokers
270 smokers are made in Lexington, VA by a husband and wife barbecue team. Its patented chimney design makes for a very unique smoker and one that earns the recognition of a competition grade smoker.
The little brother of the 270 line of smokers, this smoker is perfect for the backyard warrior that needs to cook a few butts or ribs. It doesn’t require hardly any fire management which is the signature of the 270 line.
The Standard is the leading seller at GrillBillies which makes it perfect for cooking for a significant number of guest covering all your “Q” requirements. Again, easily set up and throw back and sip your favorite beverage.
With all the same characteristics and as its smaller siblings, the Large 270 is for the competition Pitmaster and backyard pro who has to smoke a bunch of meat. Easy, simple and effective the Large has all the qualities that make 270s a smoker that requires considering. Join the 270 family!
If possible, place the roaster 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 roaster 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 or as we do, Pro grade Butcher Pork Injection.
Lightly rub the skin of the pig with vegetable oil.
Wrap tinfoil on the feet, snout and ears.
Remove the roaster drip pan.
Fill pig roaster with 3/4 lb. of charcoal per lb. of pig spread evenly across the length of the roaster.
If you have a gas roaster preheat to 300 degrees.
If you have a gas roaster with a charcoal insert, place about 8# of charcoal in each trough, light and you can add a couple of small chunks of wood for smoke.
Bring the roaster up to 300 degrees.
Light each end of the laid out coals (do not light everything).
If you have a few pieces of wood (6”x6”) put them just in front of the lit coals.
Replace the drip pan and close the lid.
Fully open the top and side vents.
Allow approximately 45-60 mins. for the roaster temp. to reach 300.
Ideally when the roaster reaches 300 place the pig and cooking grate on the roaster.
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 or less. Exceeding 300 runs the risk of a dark pig.
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.
Optional-2 hrs. into the cook take steel or wooden rod about 4’ long and push it through one of the bottom vents on each side of the roaster 2 times. This helps to knock down some of the ash on the coals. Do this periodically.
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 roaster. On it have large pieces of tin foil draped over the table so you can envelope it over the pig to keep it hot. Ideally it is best just to leave the pig on the cooking grate. Moving large pig is risky, but if you have to take it off the grate:use a pizza piel, slide it carefully under the trunk of the pig to loosen it from the grate. 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 other surface.
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. or so.
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. of cooking time for every 10 lbs. of pig.
Add another 1.5 to 2.0 hrs.to the cook time in case the cook is taking longer and also to give the meat time to rest.
Plan 3/4lb. of charcoal for every LB. of pig. Again on larger pigs you may need less per lb.
Lard Have Mercy
Our Meadow creek PR 36 is more than a pig roaster. Even though it cooks delicious pigs up to 40 lbs, it is a very versatile backyard cooker. Cook any of the meats you would consider cooking on a conventional gas or charcoal grill and see the difference. This unit can roast, smoke, and grill. Its large 14″ x 35″ stainless steel grate will easily accommodate briskets, ribs, pork butts, chops, loins, turkeys, sausage, dogs, burgers etc.
This article will illustrate cooking whole chickens on this great cooker.
The PR 36 stands at a comfortable 46″. Even though it is designed for the backyard pro, it is no light weight. With a 13 gauge steel firebox, this unit weighs in at 175 lbs. It is easily moved around on its 13″ tires. It comes fully assembled.
We loaded this PR 36 with approximately 20 lbs of charcoal. It is best to start the fire with a torch or chimneys. Avoid lighter fluid.
We allowed the temperature to get up to 275 or 300 degrees before putting the chickens on. Since we had quite a bit of space after placing 4 chickens on the cooker, we added quarters and pieces. These hens were brined when we bought them and were approximately 3.5 lb each. A cajun spice is on the “red” ones and Hudson Bay Beef Spice from Savory Spice Shop in Westfield, NJ on the lighter ones. The Hudson Bay Spice was awesome, and preferred by our guests. If you look closely, you will see an aluminum tray under the grate. The PR 36 comes standard with a grilling pan for grilling things like dogs, burgers, and wings. We keep the pan in when doing an indirect cook and place an aluminum pan on the grilling pan with about 1″ of water. It helps to add some moisture to the cook.
The PR 36 comes with a commercial grade thermometer. One of the best features on the PR 36 is the ease of adjusting the temperature for the cut of meat. Vents on the firebox and the hood make this a simple process. Once set, it requires minimum fire maintenance. For this cook, we wanted to maintain about 250.
We are close to the 2 hour mark, and as can be seen, some of the chicken pieces have already come off the grill. We continued cooking about another 30 minutes until the internal temperature was 170 degrees in the thigh joint. Cooking will always vary depending on the size of the bird, atmospheric conditions, and the amount of fire.
And the finish product. Delicious, moist and tasty BBQ chicken complimented with a nice savignon blanc or chardonnay makes a meal that your guest will not forget. The GrillBillies’ way of cooking. LARD HAVE MERCY!!