Recipes for BBQ dinners, sides and desserts from the Executive Chef of Butcher & Bull in Winston-Salem

WINSTON-SALEM, NC (WGHP) – It’s BBQ season! So in this Wednesday recipe, we’re cooking the entire meal on the grill. The Executive Chef at Butcher & Bull in Winston-Salem shows us how to make steak, a side dish, and even a dessert over the fire.

Grilled carrots with gremolata

the ingredients


1.5 pounds of peeled baby carrots

2 tablespoons of oil

Salt and pepper to taste


½ cup chopped parsley

grate 1 lemon

Juice of half a lemon

2 cloves minced garlic

2 tablespoons olive oil

1 teaspoon salt


1. Mix all the grimolata ingredients together in a bowl and set aside

2. Cut the carrots in half lengthwise and stir in the oil, salt and pepper

3. Place the carrots slightly away from the center of the heat and roast until slightly charred and cooked through

4. Remove carrots from grill and stir into gremolata

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Dinner-style grilled burger (serves 4)


to assemble

Eight 4-ounce burger patties

8 slices of American cheese

Thin slices of red onion

lettuce butter

Tomato slices

4 potato rolls

butcher sauce

10 roasted garlic cloves

½ cup mayonnaise

2 tablespoons ketchup

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce

· 1 teaspoon paprika

1 teaspoon salt

· 1 teaspoon ground black pepper


1. Cook the burger over medium-high heat, melting cheese on each slice

2. While preheating, make butcher’s sauce by crushing roasted garlic and whisking all ingredients together

3. Combine with 2 pcs, red onion, lettuce, tomato, and butcher’s sauce on a roasted potato roll.

Coffee Rub, Ribeye 12oz with Grilled Asparagus


Four 12-ounce rib eye steaks

1 pound of asparagus

dry coffee rub

2 tablespoons kosher salt

2 tablespoons instant coffee

2 tablespoons garlic powder

2 tablespoons paprika

2 tablespoons black pepper

– 1 tablespoon onion powder

1 tablespoon hot pepper powder


1. Mix all the dry spices well in a bowl

2. Preheat the grill to medium-high temperature

3. Coat each rib in a coffee rub

4. Grill the steaks to desired doneness and move them as little as possible

5. Remove the steaks and prepare the asparagus during rest

6. Toss the asparagus in salt, pepper and oil

7. Put a little asparagus on the side of the fire and grill until slightly charred and fully cooked

Grilled Pound Cake with Bourbon Peach


Four 1-inch-thick slices of pound cake

2 tablespoons melted butter

Half a cup of white sugar

for peaches

4 peaches, sliced

½ cup bourbon

Half a cup of brown sugar

Half a pound of butter

1 teaspoon vanilla


1. Preheat grill to medium

2. Place the cast iron on the side of the grill

3. Once hot, add the peaches and let them caramelize

4. Once you have added the caramel bourbon Once the flame has subsided, add the rest of the ingredients

Bourbon peach and simmer until syrupy

5. Grease the cake with melted butter and sprinkle with sugar

6. Put a little fire on the fire and grill it until the sugar is caramelized

7. Remove the pound from the cake and top with bourbon peaches

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