Recipes

STANDING RIB ROAST RECIPE

Yield: 8 servings                Prep Time: 30 minutes            Cook Time: 2.0 to 2.5 hours

Ingredients:

1 (8 lb.) Choice or Choice Certified Angus Beef

Charcoal grill or smoker-2 (2"x 3") piece of hickory or pecan wood

Gas grill-use GrillKicker or pellet tube

2 Tb Obie Que’s Double Garlic Pepper

2 Tb of Smokin Guns Hot

2 Tb Meadow Creek Black Pepper Brisket Rub

Cooking Process:

Remove all fat

Season in the order listed above (layer on each other-do not mix)

Place in a pan, tent with foil and place in the fridge overnight

Bring the your grill or smoker temp up to 275 degrees (add the wood or pellet tube)

Allow the wood or pellets to burner for 10 mins.

Put the rib roast on grill straight from the fridge

Temp periodically in the center (away from the bones) until you reach an internal temp of 125-128 degrees

Remove from the grill, tent with foil and allow to rest for 15 mins and serve

Yield: 8 servings                Prep Time: 30 minutes            Cook Time: 1.75 to 2.25 hours*

 Ingredients:

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

Seasonings:

Cooking:

• 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!!

The use of compound butter will "amp up" your flavor profile for steaks, seafood, vegetables etc.  These butters add a savory element to the taste of almost any meats.  This process is so simple and once you taste it you will never cook without it. Place a slice on or two on a steak, lobster tail or just about anything you put on the grill and enjoy!

Recipes courtesy of Danielle Bennet's book "Diva Q's Barbecue" a must read for the serious griller  

Use unsalted butter for all three.

Blue Cheese Butter

2 tbsp crumbled blue cheese

1/2 tsp kosher salt

1/2 tsp finely ground black pepper

Garlic-Chive Butter

6 cloves garlic smashed

2 tbsp finely chopped fresh chives

1/2 tsp kosher salt

1/2 finely ground black pepper

Cilantro-Lime Butter

1/4 cup chopped fresh cilantro

1 lime zest & juiced

1/2 tsp kosher salt

1/2 finely ground black pepper

Process:

Soften butter a 1/4 # butter

Add flavors and whip to evenly distribute

Place the compounded butter on wax paper and roll into a log

Place in the fridge to harden

Once chilled it can be cut into slices 

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