When we were doing our due diligence for opening GrillBillies Barbecue Supply, we reviewed most of the gas grills on the market which proved to be a confusing task. If it is confusing to us avid grillers, it must be that much more confusing to the homeowner. Below are some basics to consider when purchasing your next gas grill.
A quality gas valve is one that will work properly on any setting and especially on low eliminating “flame out”.
By the same token, when turned on high it should get blistering hot.
Manufacturers of lower quality grills will usually “skimp” on these.
Unfortunately, price dictates the longevity of the cookbox.
The cookbox is usually the first thing to go on less expensive grills.
Now, you may think you got “ripped off” when you bought your last grill but in most cases you pay for what you get.
Better quality cookboxes are made of cast aluminum, stainless steel or heavy duty porcelain coated steel.
A better quality cookbox can extend the life of a grill 5 to 10 years.
Some are warrantied for the life of the grill.
Another thing to look for is a deep cookbox.
It helps to eliminate flare ups and makes for better heat retention.
Less expensive grills usually have thinned walled burners that are subject to corroding quickly.
Also, they may burn unevenly lacking uniform heat distribution in the cookbox.
Better burners are made of stainless steel, cast stainless, thick steel or cast iron.
Side ports on the burners avoid fat and juices from clogging them.
Plates covering the burners play an important part in creating better results by capturing more of the juices rather than having most fall to the bottom of the grill and requiring more frequent cleaning.
Capturing most of the juices on the plates/bars creates vaporization of the juices and adds flavor back to the meat.
Usually a good quality 4 burner gas grill will be $450 and up.
From there price is determined by the size of the grill, accessories, how “flashy” it is etc.
Manufacturer warranties are an indication that the product has been built to last and last as long or longer than stated.
Look for warranties that apply to the burners, cookbox, gas valves and pedestal/stand.
Less expensive grills will not come with any meaningful warranty.
Select a knowledgeable dealer.
One that just doesn’t sell grills but also cooks on the grills he sells.
The better the dealer knows his product the better he can fulfill your needs.
“The best relationships are those that are based on trust and integrity”
“Courtesy of Obie-Cue BBQ Seasonings”
Obie-Cue Ham Recipe Halts Ho-Hum Ham!
Note: This recipe uses a smoker for cooking. If cooking on a gas grill click here.
Most of today’s hams are sold cured, smoked and (if you’re not too picky) ready to eat, but geeze! they are so BORING. Transforming ho-hum ham into a real treat is easy.
Ingredients: Cured shank ham (the plain-old standard ham), Apple Juice, OBIE-CUE’S BBQ BOMBER
Time: Initial overnight marination, 2 hours of spiced marination, 2½-3½ hours cook time, 30 min resting
Most conventional (cheap) hams are massively brined, because the meat market loves to sell you salt water at meat prices. The label on the ham I’m using states that “23% of the weight is added ingredients”, which is nearly 3 lbs. in a 12 lb. ham. The meat is completely saturated and doesn’t have room for more flavor or anything else.
Let’s begin by splitting the ham and stripping out the excess brine, then we’ll infuse wonderful flavor deeply into your ham.
Splitting the ham is the most difficult part of this recipe, but all it takes is a sharp, thin-bladed knife and patience. Hams are roughly oval in cross section and like our legs, the bone isn’t centered, but off toward the skinny end of the oval, meaning there’s a lot more meat on one side than the other. The shank is the knee joint, and again like your own leg, has one big bone on top and two on the bottom.
Pointing At Second Bone Extending The Cut On The Meaty Side
Look at the one bone side and probe with your knife to locate the bone. Start your cut at the bone on the skinny end and follow the bone all the way down and then back in to the center, roughly splitting the ham into halves. Skip over the two-bones and extend your cut all the way to the edge of the meaty end then back up to the single bone.
Deepening The Cut To The Bone Turning The Knife To Cut Around the Bone
Then, stick your thumbs in the cut to hold the split open and start cutting up and down the bone following it around until that whole side is freed. Repeat the procedure to completely bone your ham.
Completely Boned Ham-Two Halves Plus The Knee Joint
Removing the skin and most of the surface fat is optional, but I like to do it to improve the smoke penetration.
Drop the halves into gallon Zip-lock bags and add several cups of apple juice to both. Burp the bag to remove all the air you can, and refrigerate overnight, or at least 6 hrs. Turn the bags once or twice, when you think of it. Most of the unneeded salt will gradually move into the apple juice.
Bagged, Juiced & Well “Burped” Ready For Overnight In The Fridge
The next day, dump the apple juice, and rinse the ham. After draining for 20 minutes, thoroughly coat all sides with BBQ BOMBER. Cover, and let your ham rest for a couple of hours as it absorbs the BBQ BOMBER.
After Two Hours The BBQ Bomber Has Melted & Been Absorbed By The Ham
Build a medium charcoal fire and when it’s well-lit surround it with unlit charcoal (lump has no binders or additives to give an “off” flavor as it lights) which will gradually ignite to give long-lasting heat, and add plenty of smokewood chunks. Add more wood as needed to keep the smoke plentiful. I will use a Big Green Egg with a baffle (the plate) between the meat and the fire. If you don’t have a baffle or waterpan between the meat and the fire, you will need to rotate the ham every 30 minutes or so to keep from scorching it. Just leave the top vent open a fat crack, and close the bottom about ¾. Bring your temperature to 220-250 with lots of smoke. When your temperature is stabilized and the pit is thoroughly heated, start the two pieces with their cut sides getting maximum exposure to the smoke and cook for one hour, until they show some color from the smoke. After 60 minutes, reassemble the two halves and tie them tightly.
Hold At 240 Degrees
Reassembled & Tied To Put Layer Of Flavor In Middle Of the Meat
This is your payoff for all the work splitting the ham, because you just put a layer of smoke and spice right in the middle of the ham. Since the brine’s been stripped out, the meat has plenty of room to absorb all that delicious flavor and as your ham finishes cooking the smoke and spice flavor will infuse all through it. Continue cooking for another hour or two until a meat thermometer in center of the biggest chunk hits 145-150. (Remember, it’s already “fully cooked”) Pull your ham and quickly wrap it in foil.
Getting Close To Wrap Wrapping At 145 Degrees
Resting Under Three Layers Of Towels Finished & Ready
Let it stand at least 30 minutes to equalize temperature throughout. I like to let my ham rest in a pre-warmed ice chest so it stays nice and hot. Slice and serve, and enjoy smoky flavor in every bite!
YUM! It’s Completely Boneless For Easy Slicing
“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.
6:00 PM to 8:00 PM
$ 39.99 per person
Did you ever think of cooking pizza on your gas or charcoal grill? Why not? It is the perfect oven to cook wonderful homemade pizza for family and friends. We’ll teach you the “ins & outs” of cooking great pizza in the backyard. Simple & Easy!!
Come Join Us For A Fun Evening
Date: June 17, 2017
Time: 11:00 am to 2:00 pm
Cost: $59.00 (limited to 70 participants)
Location: Apex Fire Department Fire Station #1
210 N. Salem Street, Apex, NC
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, join us on June 17th at the Bone Suckin’ Sauce Peak City Pig Fest in Apex, NC at 11:00 am inside the fire house on Salem Street in Historic Downtown Apex.
The Bone Suckin’ Sauce Peak City Pig Fest is partnering with Grillbillies Barbecue and the Butcher’s Market for a hands-on class on grilling and smoking. Grillbillies will have its expert pitmasters on hand to answer questions and share their secrets of success.
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.
Yes, we just received a trailer load of smokers and grills with more on the way. We have backyard to catering and competition smokers in stock. Meadow Creek’s new BX 100 is a sight to be seen. We thought we were done with the BX 50 but we pushed the limit on this one. It is a monster.
Want the ultimate “stick burner”, then the TS 120 is something you should take a look at. Plenty of capacity with stainless steel side shelves, warmer, wood basket, charcoal slideout basket and spare tire. It’s reverse flow feature will turn out great briskets, butts, ribs, pork and pigs.
Need a small backyard smoker we have plenty to choose from in addition to our Primo line of Ceramic (kamado) Grills.
Stop by and take a look at these “gems”.
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.
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
We are honored to be written up in Patio and Hearth Products Magazine. Prior to opening our store in Raleigh this magazine was a valuable resource for helping to evaluate and determine which gas grill would be a fit for our store.
Click on the link below to view the article on GrillBillies.