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.
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
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.
Brisket Class 1:00 PM to 5:00 PM
Learn the essential techniques to smoking a delicious turkey for the holidays. Techniques that will put your next turkey ‘over the top’. You’ll never cook a another bird again that is dry as cardboard and taste about the same.
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!!
What you will learn:
Methods for Cooking on Any Grill
Turkey Class $ 79.00 pp with a FREE lunch
Brisket Class $ 99.00 pp with a FREE dinner
Do Both $ 158.00 pp SAVE $ 20
This is a recipe that can be done on any smoker or gas grill. It is easy, simple and all those that eat it will surely be Wowed.
- 1-5 lb Roasting Chicken
- 1/4 Cup of Butcher Bird Booster
- 2 tablespoons of Head Country Championship Seasoning
- 2 tablespoons of Oakridge Secret Weapon
- Peach, apple or pecan wood chunks
- Inject the chicken with the bird booster thoroughly and evenly in the breast, thighs and legs.
- Liberally season the chicken with the above seasoning in order inside and out. Do not blend or mix, layer one on top of the other.
- Place the chicken in a half aluminum foil tin breast side down uncovered.
- Heat your grill or smoker up to 275 to 325 degrees.
- Place the pan on your grill or smoker.
- When using a smoker throw in a few pieces of wood chunks like pecan, apple or peach.
- On the gas grill use our GrillKickers, a Pellet Pot or chips.
- Bring the chicken up to 180 degrees internal temperature in the breast.
- There will be a lot of liquid in the pan.
- Remove the skin.
- Pull all the meat off the chicken and dredge it through the pan and place the meat in a separate bowl.
- Once completely pulled, take the skin and squeeze out the juices and seasoning over the meat and discard. You can add back some of the liquid as we do if desired.
Indirect cooking or offset smoking such as on our PR, TS, SQ units, Kamado Grills and Gas Grills (click here for smoking on a gas grill)
- 1 whole brisket (point and flat) 10 to 15 lbs.
- Butcher Prime Injection
- Vegetable oil
- Seasonings Listed Below
- Parkay Margarine (Sqeezable)
Cooking temperature 250 to 275.
Approximate cooking time 8 to 10 hours.
- If you can do the following the night before the better:
- Remove the “fat cap” leaving virtually no fat on the brisket.
- At the thinnest edge of the flat cut a small chunk off cutting across the grain this way you know which angle to cut when the brisket is done.
- Mix Butcher Prime Injection in accordance with the label and inject fat cap side about every square inch ( in a grid pattern) going into the meat ¾ of the thickness and inject on the way out (mix the injection 24 hours ahead if possible for better results and keep agitated when injecting).
- Rub vegetable oil on the entire brisket. This helps to “glue” your rub to the meat.
- Rub the meat with your favorite rub. We like to layer our seasonings on brisket and enjoy a 1st layer of Obie Cue’s Double Garlic Pepper topped with Smoking Guns Hot and Meat Church Holy Cow. Another option is Obie Cue’s Double Garlic Pepper topped with Lotta Bull’s Red Dirt.
- Wrap the brisket in loosely in foil or in a foil pan and place back in the fridge fat cap up.
- Light a charcoal fire and stabilize the temperature at 225 to 250 (this lower temp allows for the heat that will be generated when you put the on).
- Add a few chunks of hickory or blend of pecan and cherry to the charcoal (no soft woods!)
- Take the brisket out of the fridge or the cooler and place on the smoker or grill COLD (see our article on smoking).
- Place the brisket with the fat cap up.
- Place a digital thermometer probe in the thickest part of the flat (it is wise to also measure the cooking grate temp for greater accuracy).
- Close the lid and leave it closed.
- Smoking of the brisket will take place in the very early stages of the cooking process (1 ½ to 2 hours).
- When the brisket reaches an internal temp of 160 degrees take it off and place it on two layers of tin foil.
- Squirt liquid Parkay Margarine on top of the brisket.
- Wrap the brisket up in the two layers of tin foil and put back in the cooker.
- Place the probe back into the meat.
- Note-Don’t freak out if the cook time stalls at around 160 degrees. This is normal.
- Bring the meat temp up to 195.
- Take the temp probe and push it in sideways into the meat in a few places. If it’s done, you should feel very little resistance when pushing the probe.
- If not, continue cooking until tender until the probe passes through the brisket like going through butter. The brisket will be probably done somewhere around 198 to 210.
- Once done, remove the brisket from the smoker or grill and open the two layers of foil and allow the steam to escape for 5 minutes. Once done wrap the brisket in a 3rd piece of foil.
- Wrap the brisket up with beach towels and place in a cooler to rest for two hours if possible.
- Unfoil the meat being careful to retain the juices in the foil. Pour the juices in a bowl. Mix the juice and if needed extend with BBQ sauce such as Eat Barbecue’s The Next Best Thing or Smokey Mountain Smoker’s Original Sauce.
- Slice in the same direction as your cut off (meat across the grain) and if needed lightly sprinkle the slices with the juice mixture.
Next to pork ribs, pulled pork is one of the most popular BBQ dishes in the country.
Indirect cooking or offset smoking such as on our Meadow Creek PR, TS, SQ units, Kamado Grills and Gas Grills (click here for smoking on a gas grill)
- 1 Pork butt (also known as Boston butt) 7 to 9 lbs. bone in or out is OK.
- ¼ cup of Apple Juice
- ¼ cup Honey or Agave
- ¼ cup Brown sugar
- Butcher Pork Injection
- Vegetable Oil
- Obie Cue’s Double Garlic Pepper
- Smokin Guns Hot
- Meat Church Honey Hog
- Blues Hog original BBQ Sauce
Cooking temperature between 225 and 275.
Approximate cooking time 7 to 9 hrs.
If you can do the following the night before the better:
- Remove the “fat cap” leaving virtually no fat on the butt.
- Mix the Butcher Pork Injection according to the label and let it sit. Even overnight if possible.
- Inject through the fat cap side penetrating ¾ of the way into the butt and inject on the way out. Inject every inch to inch and a half in a grid pattern. Keep injection agitated.
- Rub vegetable oil on the entire butt. This helps to “glue” your rub to the meat.
- Layer the seasonings in the order above in a medium coat. Do not mix, layer one on top of the other.
- Wrap the butt in foil and place back in the fridge injected side up.
- Start a charcoal bed fire and stabilize temperature at 225 to 275.
- Add a few chunks of apple, pecan, peach or our favorite blend 60% pecan and 40% cherry to the charcoal. For a gas grill use pellets or chips of the same.
- Remove the butt from the fridge or cooler and place on the smoker or grill COLD (see our article on smoking).
- Place the butt in the cooker with the injected side up.
- Place a digital thermometer probe in the thickest part of the butt. It is always wise to also measure the grate temperature with a digital grate thermometer for better accuracy.
- Close the lid and leave it closed.
- Smoking of the butt will take place in the very early stages (first 1 ½ to 2 ours) of the cooking process.
- When the butt reaches 160 degrees take it off and place it on two layers of tin foil.
- Cup the foil around the butt and pour in the apple juice, sprinkle the brown sugar and the honey or agave on the top.
- Wrap the butts up in the two layers of tin foil and put back in the cooker.
- Place the probe back into the meat.
- Side Note-Don’t freak out if the cook time stalls at around 160. This is normal.
- When the butt reaches an internal temp of 190 you need to pay attention.
- Take the temp. probe and push it in sideways into the meat in a few places. If it’s done, the probe should feel like it’s being pushed through soft butter.
- If not, continue cooking for another 20 minutes and check again. Continue this probing until the meat is tender.
- Once done remove the butt from the cooker and wrap in a third layer of foil and put in a small cooler. Fill the open air space with crumbled up newspaper, beach towels etc.
- Let the butt sit in the cooler for a minimum of two hours, longer is better. This process allows the fluids that have gathered in the foil to return to the meat.
- Unfoil the meat being careful to retain the juices in the foil.
- Place the juices in a bowl.
- Now it’s your choice to pull the meat or chop it.
- If pulling, the best tool is a pair of bear claws used for lifting cooked turkeys. If chopping a mezzaluna works well.
- Shred or chop the meat, paying attention to remove any fat.
- After shredding, make a mixture of 1/3 pork juices (in the bowl), 2/3 Blues Hog BBQ Sauce.
- Lightly mix this in with your pulled pork to taste.
Serve on a potato roll along with our signature coleslaw recipe and you will be loved by all!!
Hog and pig roasting is a tradition that has formed roots across the world. There are many countries that have whole celebrations revolving around the sharing of this beast. If you are looking to host a celebration or just a backyard barbecue there are a few things that you should know about roasting a pig before you begin.
You can eat pretty much all of the meat of a pig from the rooter to the tooter. When grilling the pig, coat the grate with cooking oil spray. You can certainly feed a large family gathering with one pig. To prepare the pig, there are a few things you can do. One option is to inject the butts and hams with a mix of apple cider vinegar, salt, apple juice, pepper, and garlic salt. This along with rubbing vegetable oil into the skin of the pig will help give an extra boost of flavor and keep all of it in.
If you are looking to cook a pig there are several different options to do so. You can buy or build your own pit, or use a roaster. The roasters are a great option because you never have to turn the pig. There is such temperature control allowing for perfect cooking and fat rendering each and every time. If you are using a roaster, the general rule of thumb is to fill it with ¾ lb. of charcoal for every 1 lb. of pig. Also, if you have wood pieces that are approximately 6” x 6” then simply put them in front of the lit coals.
Your roaster will need about forty five minutes to an hour to reach a temperature of 300-325. Once it reaches 325 ideally, you can place your pig on the grate. The temperature will drop due to putting on a cold pig, but the temperature will rise again once they pig heats up. Just make sure you maintain a temperature of approximately 300 degrees.
You also want to give yourself ample time to cook the pig as well. This will not be as simple as tossing a few hot dogs on the grill, you may be cooking for the majority of the day before your pig will be ready. The rule is to allow one hour of cooking time for every 10 lbs. of pig. Allowing some buffer time would also be wise.
When the internal temperature gets to be at least 185 or more, then you are ready to remove the pig. Make sure to test the temperature in both the hams and the butts. If it is low in one of the areas, make sure the lowest at least reaches 185 before taking it out. It is OK for one section to get hotter while the other cooks.
Once your pig is cooked and removed from the roaster, there is some cool down that should happen first. Double wrap the pig in heavy tin foil, cover it with a blanket, and allow it to rest and cool for at least one hour. But, don’t worry- the pig will be hot for at least 3 hours, and stay warm for many hours after that.
If you are ready to take on the challenge of roasting a pig, there will be an amazing reward of a great meal and pride of a job well done indicated by the full bellies of your friends and families. Once you finish your first roast, feel free to comment and let us all know how it turned out.