Grilling Tips / Recipes
Butch's Pulled Pork
1 Boston Pork Butt (preferably bone in, 5 to 7 pounds)
Preheat oven or smoker to 225 degrees.
Score fat cap of butt through the fat only. Rub meat liberally with your favorite seasoning rub – mine is Butch’s Smack Your Lips Magic Dust. Cook meat until internal temperature, using an instant read meat thermometer, reaches 165 degrees for slicing or 175 degrees for pulling. This should take about 8 to 10 hours.
If you are using the meat immediately, remove the bone by twisting it. It should easily come out. Then slice or use 2 forks to shred the meat apart. If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze.
Serving suggestion – Use a 4 ounce portion of meat on a bun and top with BBQ sauce. For North Carolina style add 2 tablespoons of coleslaw.
Savor and enjoy!
Butch's Beef Brisket
I use a 13 to 15 pound brisket but flat cut can also be used.
Preheat oven or smoker to 225 degrees.
For 13-15 pound briskets, trim fat to ¼ inch evenly across the top. Season liberally with seasoning – my favorite is Butch’s Smack Your Lips Magic Dust. Cook in oven or smoker until internal temperature on an instant read meat thermometer reaches 175 degrees. Remove meat from oven or smoker and double foil wrap to seal in juices. Turn the foiled meat upside down and place back in oven or smoker for one more hour. Remove and let the meat rest for 20 minutes. Slice in ¼ inch slices.
Serving suggestions – Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce.
Butch's Baked Beans
1 can Bush’s Baked Beans
Mix beans with onions and heat at 155 degrees until it bubbles. Add brown sugar, ketchup and mustard. Heat another 5 minutes. When ready to serve, sprinkle pork meat across the top.
Butch's Banana Crèam Pie
1 ¼ cups Graham Cracker Crumbs
3 Tablespoons sugar
⅓ Cup butter or margarine
Mix ingredients and press firmly into bottom and sides of a 9 inch pie plate. Chill 1 hour.
3 medium bananas, sliced
Prepare pudding mix and milk as directed on the package. Place sliced bananas on the crust over the entire bottom of the pie plate. Pour pudding mix over the bananas. Refrigerate for 4 hours or more. When ready to serve, top with Cool Whip or the heavy cream you have whipped. Serve chilled.
A beautiful finish!
Butch's BBQ Chicken
3 pounds Chicken Leg quarters
2 Cups Butch’s Smack Your Lips Mild BBQ Sauce
¼ Cup Butch’s Magic Dust seasoning
¼ Cup Apple Cider Vinegar
Marinate chicken in mixture of BBQ sauce, magic dust and vinegar at least 4 hours, preferably overnight, in the refrigerator in a non-corrosive container.
Preheat oven or smoker to 225 degrees
Remove chicken and shake off excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use desired wood – I use NJ Hickory. Cook until internal temperature, using an instant read thermometer, reads 165 degrees. Remove chicken from rack and place in a foil pan. Brush with BBQ sauce, cover with foil and place back in oven or smoker for ½ hour. Remove chicken from the pan and finish off on a grill. Using medium to hot flame, grill until outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
Cooking tip #1 – Before adding your wood, make sure the cooking temperature has been achieved. Add meat, then wood. This will prevent the meat from looking too dark.
Cooking tip #2 – For a sweeter taste, add ¼ Cup of apple juice to your marinade. Also adding apple juice to your sauce while grilling will give it a nice glaze
Butch's Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean, tender and beautiful. Cook them low and slow. Two pounds or less will take 4 and a half hours at 225 degrees. In the smoker is best.
Lay ribs out until they’re unfrozen. Put your Magic Dust seasoning on them, let them sit for half an hour, an hour, two hours. Overnight really is best.
Just lay them on your grill real nice. Put the ribs (or other meat) on the side that doesn’t have the fire under it, we call it the “hot and not.” Place the ribs on a rack over a pan of water (about 1″ of water). Fire up the other side of your grill. Set your temperature to 200 to 225 degrees. It’s important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.
Be sure to soak your chips—we like hickory. Take a piece of heavy-duty aluminum foil, wrap the chips and poke a few holes in the top of the foil. Put them back on the fire or coals—now you’re smokin’! Close the lid and leave them be. No peeking! Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce them. Move ribs or meat to the hot side. Sauce them real good, bone side down first. Be careful not to burn them. When your ribs or meat get bubbly, not burnt, flip them. Sauce the other side until it bubbles. This should take 3-5 minutes total. Remove from grill and enjoy!
When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.
How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.
Butch's Grilling Tips
1. Be sure the temperature of your pit has been reached before adding any wood. This reduces sooting on your meat.
2. Refrain from opening the pit and looking at your meat because “when you’re lookin’, you’re not cookin’.”
3. My favorite woods are a mix of hickory and red oak.
4. Meat should be slacked out (defrosted) to room temperature 65 degrees before rubbing seasoning on the meat.
5. Marinate as long as possible – up to six hours. Any longer than that can dry out the top of your meat.
6. I prefer cooking temperatures somewhere between 225 to 250 degrees. You can go to 300 degrees to finish off.
7. It is very important to keep a log of the cooking time, temperatures both internal and outside, seasoning, and how much wood used. In other words, what you did from start to finish. Make sure you log your final outcome of taste, appearance, and texture of meat. Ideal finished meat temperatures are:
a. Chicken – 165 degrees. Then grill to crisp up.
b. Ribs – 190 degrees. Then grill to crisp and caramelize the sauce.
c. Brisket – 185-190 degrees. Pull and double foil the meat. Place back in pit until temperature reaches 205-210 degrees. Remove and let meat rest before slicing.
d. Pork – 165-170 degrees for slicing or 185-195 degrees for pulling. Foil the butt and place back in pit until temperature reaches 205-210 degrees.
8. Take Butch’s Smack Your Lips Mild BBQ sauce and mix apple juice or Coca Cola to the sauce to taste. This makes a great mopping or finishing sauce. It will give meat a nice glaze and adds caramelization to the exterior appearance and taste.
9. On a kettle grill, put charcoal on one side and meat on the other side. You can place a drip pan under the meat if you like. The drip pan can have liquid in it, such as water, wine, beer, and of course some spices such as Butch’s Magic Dust. I call this HOT and NOT cooking.