Ingredients: Lumberjack Pellets 100% Cherry
Apple Juice (1/2cup)
Apple Cider Vinegar (1/2 Cup)
Dizzy Pig's Blanket Dry Rub
Recipe: Pre-heat grill to 250 using Lumberjack Pellets.
Evenly mix apple juice and apple cider vinegar.
Spray mixture liberally on all sides of pork.
Sprinkle Dizzy Pig's Blanket Dry rub evenly and liberally on all sides of pork butt.
Place pork butt on cooking rack on grill and thermometer into thickest part of pork butt.
When temperature reaches 185, remove from heat and wra in aluminum foil.
Continue cooking wrapped until internal temp reaches 200.
Remove from grill, place in cooler and let rest for 2 hours.
Slice, eat, and enjoy!
Ingredients: Lumberjack BBQ Pellets (Italian Spice Blend)
Chiavetta's BBQ Marinade
6 Whole Skinless Chickens (Bone-in)
Heeey Boy BBQ Rub
Lem's Meat Varnish (Sweet with a Little Heat)
Recipe: Place chicken in a plastic ziplock bag.
Pour Chiavetta's BBQ Marinade into bag over chicken.
Let chicken marinade for 2 hours in refrigerator.
Pre-heat grill to 250 using Lumberjack pellets.
Sprinkle Heeey Boy BBQ Rub generously over marinated chicken (all sides).
Place chicken on grill, put thermometer into thickest part of chicken and begin cooking.
Cook for 2 hours, then check. (Internal temperature about 145).
Right before ideal temperature is reached (at about 155), baste chicken (still on grill) with a mixture of Lem's Meat Varnish and Chiavetta's BBQ Marinade.
Increase grill temperature to 300 and continue cooking.
When internal temperature of chicken reaches 165, remove from grill.
Ingredients: Lumberjack BBQ Pellets (Maple)
Butcher's BBQ Steak and Brisket Rub
Butcher's BBQ Grilling Oil (Steakhouse)
Recipe: Liberally apply Butcher's BBQ Grilling Oil (Steakhouse) to London Broil. Using a fork, lightly pierce London Broil to assure the oils are fully into the meat.
Next, sprinkle Butcher's BBQ Steak and Brisket Rub liberally to London Broil.
Let London Broil sit on countertop until it reaches room temperature. (You can let marinate longer for stronger flavor if desired).
Pre-heat grill to 260 using the Lumberjack Maple pellets.
Place London Broil on grill and begin cooking.
Cook for 30 minutes, then place thermometer into meat at thickest part. Reduce heat to 230.
Continue cooking until an internal temperature of 120 is reached, flipping halfway through. (About 30 more minutes).
Increase grill heat to 350, flip meat, and cook until internal temperature of 130 is reached.
Pre-heat broiler on oven.
Place meat on broiler for a few minutes until internal temperature is at 135.
Remove London Broil from heat and let rest at room temperature for 10 minutes.
Slice and enjoy!!
Ingredients: Lumberjack BBQ Pellets (Beachwood)
Flat Iron Steak
Mis Rubin's Black Magic Charcoal Seasoning
Recipe: Liberally sprinkle Black Magic Seasoning over both sides of steak.
Let steak rest at room temperature for about 10-15 minutes to marinate.
Pre-heat grill to 485 using Lumberjack pellets.
Use dampener to concentrate flame to small section of grill.
Increase temperature of Yoder grill to 600.
Once grill is pre-heated, place flat iron steak on grill(not directly over flame, place to the side) and begin cooking.
Sear steak for about 3-4 minutes.
Flip steak and sear other side for 3-4 minutes.
Remove steak to other side of the grill out of direct heat for another 2 minutes.
Take steak off grill and let rest at room temperature for 5 minutes.
Slice, eat, and enjoy!
*Note:Cooking times given are for a rare steak. For a more well done steak, increase cooking time slightly, checking often.
Ingredients: Fresh Mississippi Gulf Coast Shrimp (aboout 40,de-headed and de-shelled, tails left on)
1/2 sheet pan
BeaZell's Cajun Seasoning
Killer Hogs BBQ Rub
Lumberjack 100% Beech Pellets (to use for grilling)
Butter (13 pats, each about 1/4 inch thick)
Rosemary (2 fresh sprigs)
White wine ( 1 cup)
Killer Hog's BBQ Sauce
Recipe: Clean, de-shell,de-head and de-vein shrimp, leave tails on.
Place shrimp in large bowl and lightly toss with olive oil.
Place oiled shrimp in a single layer on cooking rack, then place cooking rack on 1/2 sheet pan.
Lightly season with BeaZell's Cajun seasoning and Killer Hogs BBQ Rub until shrimp are lightly covered.
Flip shrimp over on rack and season other side.
Refrigerate until cool.
Place Lumberjack pellets in grill and pre-heat to 225.
While pre-heating, evenly place 10 pats of butter over top of shrimp.
Lift cooking rack and add 2 sprigs fresh rosemary under rack and on sheet pan.
Pour 1 cup white wine in sheet pan.
Open grill and put sheet pan with shrimp in, close lid.
Cook for 15 minutes, check to make sure shrimp are not turning opaque.
Cook an additional 15 minutes.
Mix 1 cup Killer Hog's BBQ sauce with 1 tablespoon butter, heat until butter is fully melted.
Baste shrimp with butter and BBQ sauce mixture using basting brush.
Turn heat up to 300 and place thermometer in liquid in sheet pan.
Continue smoking shrimp until they become firm (temp of sauce in bottom of pan is about 140). Take care not to overcook. Check shrimp every 5 minutes until firm.
Remove from grill and place shrimp on rack on counter.
Pre-heat broiler on oven.
Pour sauce mixture from bottom of sheet pan in medium size saucepan (strain out rosemary) and bring to a simmer on stove, medium heat.
Add 1/2 cup Killer Hog's BBQ sauce to saucepan, stir with whisk and continue to simmer.
Add 3 pats butter to sauce mixture, stir continuously until melted. Remove from heat.
Place cooking rack of shrimp back on sheet pan and put in broiler for 1-2 minutes. Check continuously to avoid overcooking.Shrimp should be done when they begin to bubble/sizzle.
Pour sauce into a small/medium bowl for dipping. Place bowl of sauce in middle of large plate or serving platter. Plate cooked shrimp on platter surrounding dipping sauce bowl.
Ingredients: Boston Butt (Pork Shoulder- about 13 pounds)
Dizzy Pig Dizzy Dust Dry BBQ Rub
Apple Chips for Smoker
Apple Juice Concentrate ( 2 containers)
Apple Cider Vinegar
Recipe: Sprinkle Dizzy Pig Dizzy Dust over both sides of pork generously to marinate.
Pre-heat smoker to 250 using apple chips.
Thaw and place apple juice in pan.
Place pork in smoker with thermometer in thickest part of pork.
Place pan of apple juice under pork in smoker.
Cook for 30 minutes, then turn heat down to 220.
Add wood chips to smoker every 30 minutes for first 2 hours.
Continue cooking for 2 hours, then turn temperature down to 210.
Cook overnight (or 8 more hours).
Spritz pork down with apple cider vinegar.
Cook 12-14 more hours or longer until internal temperature of pork reaches 200.
Remove from heat and let rest for 1 hour.
Use fork or bear claws to pull pork and place in dish.
Season or sauce as desired.