Yield: 8 servings Prep Time: 30 minutes Cook Time: 1.75 to 2.25 hours*
1 (12 lb.) whole turkey (spatchcocked)
Charcoal grill or smoker-2 (2″x 3″) piece of sugar maple wood (apple or any fruit also works well)
Gas grill-use GrillKicker or pellet tube
1/4 cup of Butcher Bird Booster
2 cups of water
1/4 lb. unsalted butter
- Mix injection in accordance to the label
- Spatchcock the turkey
- Have the legs facing away from you. Inject evenly from front to back with the grain of the meat. Inject each side of the 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.
- Season the turkey, place in a pan, tent with foil and place in the fridge overnight. (note-for small birds 4 to 6 hours is enough)
- Bring the grill or smoker up to 300 to 325 degrees
- Place wood in grill or smoker
- Let the wood burn for 15 mins. before putting the turkey on to allow the smoke to clean up (white blue color)
- Prior to placing the turkey on the grill or smoker, inject the with melted butter in the same manner as the injection (note-allow the butter to cool slightly before injecting and get it on the preheated grill right away)
- Place breast side up
- Base a couple of times throughout the cook with melted butter or simply spray with “I Can’t Believe It’s Butter”
- When breast temp hits 165 degrees or higher (we bring to 170 to 175) remove from the grill and tent with foil and let it rest for 10-15 minutes and serve
*If you do not spatchcock the turkey your cook time will be extended so then figure approximately 1hr/4lbs.
Lard Have Mercy!!
6:00 PM to 8:00 PM
$ 39.99 per person
Our TURKEY CLASS was a big hit so we decided to bring it back. Learn to grill, roast or smoke that perfect Turkey and WOW your guest for a special event or Thanksgiving. We’ll teach you a few different ways to cook a delicious bird and cook it to perfection.
We’ll show you:
Cooking Processes (Oven, Smoker & Gas Grill)
Come join us for a fun evening.
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
When we think barbecue the beverage of choice that usually comes to mind is beer. An old saying at GrillBillies is that “one of the B’s in BBQ” must stand for beer. Yes, that beverage we can always find a reason to consume while sitting next to our smoker or grill. It’s natural and it’s American!! So why are we talking about wine?
Well, with the surge in popularization of barbecue the “wineos” have entered the arena. Like craft beer showing up at a barbecue so is the same with wine. The art of turning out great “Q” is no longer left to the beer drinking “die-hards” that built their own smokers and brave the elements whether it be sub zero or scorching hot. The enthusiasm for great barbecue is covered by all walks of life and therefore many enjoy a good bottle of wine with their barbecue.
Selecting the right wine can be as important as selecting the right sauce or seasoning to complement your “Q” of the day. Whether you are grilling or smoking pork, chicken, brisket or fish no one single wine is a “go to” that will do the job best. There are many factors that will effect the best selection beside just the meat. Are the seasoning or sauce spicy, sweet, tart? Are we cooking in blazing heat or like we are at the North Pole? Oh, and the palettes of the guest but we can’t deal with that because there will always be a difference of opinion and we know what opinions are like! We will stick with the basic rules, but with that being said rules are meant to broken, so drink what you like.
Here is cryptic look at the GrillBillies selections that we feel works best with various types of barbecue and conditions (Oh, we practice what we preach).
Chardonnay*, Chenin Blac, White Burgundy
Cabernet, Malbec, Zinfandel, Barolo, Meritage, Amarone*, Ripasso*
Bordeaux, Cabernet*, Barolo*, Amarone, Ripasso
Chardonnay, White Burgundy, Merlot, Pinot Noir*, Sauvignon Blanc, Dry Rose
White Burgundy*, Chardonnay
Riesling, Pinot Gris, Vouvray*, Prosecco, Cava
Spicy Seasonings or Sauces-
Zinfadel*, Syrah, Malbec
Grilled Vegetables, Shrimp, Shell Fish-
Sauvignon Blanc (Fume Blanc)
Summer Heat (all purpose)-
Cool Dry Rose
Winter Cold ( all purpose)-
Cabernet, Zinfandel, Malbec——Shine????
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
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
Spatchcocking, another term for butterflying, is basically cutting the backbone out of a chicken or turkey splitting it in half and placing on the grill skin side up.
Spatchcocking takes a piece of meat that is configured like a football and brings it down to a more symmetrical size providing a more even cook across the entire bird. It also makes crisping the entire skin easier, provides more surface area for seasoning and lessens the cook time.
Spatchcocking is simple and here’s how it works:
Lay the bird breast side down on a cutting board.
Cut on both sides of the spine and remove it.
Spread the two halves apart.
Turn the bird over placing your hands over the breast bone and push down hard, like giving CPR.
Season both sides, place on the grill or smoker and that’s it.
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.