Grilling Recipes


2023 Flavor Fest – Spring BBQ Kickoff Party

Saturday, March 25, 2023

Pitmaster Curtis Nations

Spring Ladies Day Out 2021

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Ladies Week Out Nov. 15th-21st

Big Green Egg Grilling Class on Nov. 18th

Grill Master Christopher Davis

Smoked Spatchcock Turkey
  1. 1 (14-16 lb.) turkey
  2. Lane’s BBQ Signature Brine
  3. Wassi Meats Limited Edition Turkey Rub
  4. Duck Fat Spray
  1. Brine your turkey using Lane’s BBQ Signature Brine for 12-24 hours and keep in the refrigerator.
  2. Bring your grill/smoker (Big Green Egg) to 300°F.
  3. Remove turkey and pat dry. If time permits, allow your turkey to dry for an hour or so.
  4. To spatchcock a turkey, remove the backbone by cutting down both sides.
  5. With the backbone removed, using a cleaver, cut the keel (breast) bone. Turn the bird over and press down on the breasts, breaking the remaining keel bone. The turkey should now lie flat.
  6. Season, liberally, the entire outside of the turkey with Wassi Meats Limited Edition Turkey Rub.
  7. Arrange the turkey skin side up and smoke till an internal temperature of 150°F, spraying with Duck Fat Spray every 45 minutes. This will help crisp up the skin.
  8. Increase the grill/smoker (Big Green Egg) temperature to +400°F and roast the turkey until the skin starts to brown and you reach an internal temperature of at least 165°F.
Roasted Brussel Sprouts
  1. 1/2 lb. brussel sprouts
  2. Dizzy Pig’s Pineapple Head Seasoning
  3. Duck Fat Spray
  1. Halve brussel sprouts.
  2. Bring your grill/smoker (Big Green Egg) to +/-400°F.
  3. Coat your brussel sprouts with Duck Fat Spray and Season with Dizzy Pig’s Pineapple Head.
  4. Place brussel sprouts on a baking sheet or a sheet of tin foil.
  5. Roast until edges are golden brown and crispy, about 25-30 minutes.
Smoked Mac n’ Cheese
  1. 1 pound elbow macaroni noodles (cooked according to package instructions)
  2. 1/2 cup butter
  3. 4 Tablespoons flour
  4. 1 Tablespoon mustard powder
  5. 2 cups half and half
  6. 4 oz cream cheese
  7. 3 cups cheddar
  8. 1.5 cups gouda
  9. 1 cup panko bread crumbs
  10. 1/4 cup butter
  11. 2 Tablespoons 3 Beer Rub Garlic and Herb Seasoning
  1. Bring a large pot of salted water to a boil and cook macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).
  2. Bring your grill/smoker (Big Green Egg) to 225°F.
  3. Heat a 12″ cast-iron skillet over medium heat. Melt 1/2 cup of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard powder.
  4. Carefully pour in the half and half and bring up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth.
  5. Whisk in the cheddar and gouda cheeses and stir until melted. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated with the cheese sauce.
  6. Combine the melted butter, Garlic and Herb seasoning, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.
  7. Place the skillet in the smoker, close the lid, and smoke for 1 hour. You can smoke for up to 2 hours if you want a stronger smoker flavor, but the noodles will take on quite a bit of smoke fairly quickly.

Traeger Grill Grilling Class Nov. 16th

Grill Master Christopher Davis & Traeger Rep Harley Smith

Smoked Brisket
    1. 1 (12-14) whole packer brisket
    2. Brisket seasoning
    3. 1 cup apple cider vinegar
    1. Trim all unnecessary fat and bits off your brisket. Season your brisket liberally on all sides. When seasoned, cover and refrigerate for 12-24 hours.
    2. Bring your grill/smoker (Traeger) to 225°F.
    3. Smoke your brisket until it reaches an internal temperature of between 160°-170°F. This would take approximately 6-8 hours.
    4. Remove brisket and double wrap in foil/butcher paper and add the apple cider vinegar.
    5. Place wrapped brisket back onto the smoker until it reaches an internal temperature of 204°F. This should take an additional 3-4 hours.
    6. Remove from smoker and let rest for at least an hour, preferably in cooler.
Smoked Brisket Chili
    1. +/- 2lbs. smoked brisket (shredded)
    2. 1 large red onion (diced)
    3. 1 medium yellow bell pepper (diced)
    4. 1 medium red bell pepper (diced)
    5. 1 clove of garlic (minced)
    6. 1 46 oz can tomato sauce
    7. 1 28 oz can diced tomatoes
    8. 1 15 oz can pinto beans
    9. 1 15 oz can kidney beans
    10. 1 15 oz can black beans
    11. 4 tbsp Meat Church Holy Voodo Seasoning
    1. Bring your grill/smoker (Traeger) to 400°F.
    2. Place your onion, peppers, and garlic into your cast iron dutch oven. Cook for 5-10 minutes or until the peppers have softened and the onions are semi-translucent.
    3. Reduce temperature to 300°F.
    4. Add the remaining ingredients. Add additional seasoning to taste.
    5. Uncovered, allow chili to cook for at least 30 minutes, but preferably for 2 hours, allowing the chili to take on as much smoke flavor as possible.
    6. Serve with shredded cheese, green onions, sour cream, or any other toppings.