Grill Masters—Smokers and Grillers

Dave Parker

The Grill MastersSmokers and Grillers meet every other month at the home of a member. On the off months, the host gets to designate a BBQ restaurant to dine at. In March the Grill Masters visited Roy Hutchins BBQ in Trophy Club. Fisk, who is the pitmaster at Roy Huchins, gave the group a tour of the pits that produce the great BBQ. It was a great, informative BBQ visit.

The group met for their general meeting at the home of David and Susan Parker. The appetizer for the evening was a BBQ pizza crescent ring. First, two chicken breasts were rubbed with a brown sugar bourbon seasoning. They were then smoked at 350 degrees with a combination wood. The chicken was shredded, and Sweet Baby Ray’s BBQ Sauce, mozzarella cheese, and spicy pizza sauce were mixed together. Two tubes of crescent rolls were arranged in a circle, and the mixture was added to the circle of rolls. The appetizer was cooked at 375 degrees for 20 minutes and glazed with butter and Blues Hog Raspberry Chipotle BBQ Sauce.

The main entrée for the evening was a smoked Cuban cigar. Thin-cut pork loins were pounded to one-eighth inch. They were coated with French’s mustard and a slice of Swiss cheese, ham, and a dill pickle slice. The cigar was rolled up, and three slices of bacon were wrapped around each. Meat Church Texas BBQ Sugar Rub coated each cigar. They were then smoked with a combination wood. They were glazed with Famous Dave’s Georgia Mustard BBQ Sauce.

Dr. Larry Lewis (doctorate in education and BBQ) brought some of the greatest ever smoked sweet potatoes. The to-die-for sweet potatoes were smoked until done, then the potatoes were placed in a mixing bowl, and evaporated milk, sugar, eggs, vanilla, butter, and spices were added. The mixture was placed in a baking dish, and brown sugar, flour, and pecans were added. It was topped with marshmallows and again smoked on the grill.

Paul Dorwaldt brought Texas-style baked beans. The men were only allowed one helping due to obvious reasons. The beans contained beer, onion, garlic, bacon (of course), bell pepper, jalapenos, BBQ sauce, brown sugar, and molasses. The beans were smoked for two to three hours with mesquite wood. Paul also brought skillet cornbread made with buttermilk and smoked in a cast iron skillet for 45 minutes.

For dessert, John McNemar contributed delicious apple enchiladas. Small tortillas were filled with apple pie filling, butter, sugar, and cinnamon. They were smoked for 40 minutes at a temperature of 350 degrees. And, of course, vanilla ice cream was added to the warm, delicious enchiladas.

“BBQ you can’t find or buy anywhere!”