Memorial Day, 4th of July, or just another day in the summer, chances are someone in your area is barbequing. Barbequing has become a standard American tradition for families. The reason as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, [...]
01 May 2010
Source: www.bbq.about.com Derrick Riches Barbecues & Grilling Guide As we go to turn the steak for the last time, you want to start checking for doneness. The steak should so no red around the side by this point and the top side should have a rich brown color. As you pick the steak up to turn (not [...]
07 April 2010
The new web site for Char-Broil is live today.
07 December 2009
After creating and perfecting the ultimate grilling menu, relax and try something simple. Perfect with everything: poultry, seafood, beef, veal, pork, lamb, and vegetables. If Steven Raichlen could use only one marinade for the rest of his life, it would be this one.
05 December 2009
Coated inside and out with a spicy rub, the skin on this juicy grilled chicken will be irresistible. There are as many choices of rubs on the market as there are markets to buy them from. One of my favorite grocery store rubs [...]
05 December 2009
Use this simple yet spicy rub for beer can chicken, grilled whole chicken or bbq chicken
04 December 2009
Chimichurri. This Argentinean sauce, made with chopped parsley, minced garlic, red or white wine vinegar, red pepper flakes, and olive oil, is traditionally served with grilled meats and is a must-have in any cook's arsenal.
04 December 2009
Cobb Premier Portable BBQ Charcoal Grill Review. Consumers say 'Cook a whole chicken with 8 briquettes of charcoal on a Cobb.' .. That will get the heat up to 450 degrees and burn long enough to cook a whole chicken without refueling.
03 December 2009
Here’s a basic brine for pork shoulders, butts and even poultry like turkey – that is recommended by my friend and go-to expert on outdoor cooking, Mr. Jig.
Added on 08 November 2009
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