Grilling Guide- Fire Up The Grill

Grilling Steaks - Step by Step

Anthony Robert — Sat, 01 May 2010 16:42:43 +0000

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 flip) 45 degrees as we did in step 6 feel the density of the steak. A medium rare steak should be firm but still have a good amount of give. [...]

Barbequing: An American Tradition

Anthony Robert — Sat, 01 May 2010 15:41:48 +0000

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, but barbequing presents a reason for families to gather together. Some on my most memorable experiences happened outdoors at one of my families many get-togethers.

Planning A Barbeque

First, no barbeque would be complete without guests and proper outdoors weather. Plan ahead of time, checking with your potential guests for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to hard as long as you everyone enough advanced notice. Alternatively, be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.

Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd.

Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely traditional barbeque, you may want to stick with traditional sizes. Traditional barbeque sides include potatoes and potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above.

A themed barbeque may present more opportunities to hold a festive event. With a themed event, you can splurge on the atmosphere and decorations. Matching tablecloths, napkins, and plates can be found at any local store. You can also match your dcor to the party. For example, a luau could simply be creative colored utensils, leis, and Tiki torches, all of which are extremely cheap. You can even reuse the Tiki torches later!

Your party area should be set up before guest arrive. It only takes a few minutes to get everything ready, but the reaction you get from your arriving guests may make you feel like you were preparing and decorating all day. Depending on the situation, you may or may not want to have the food already cooking on the grill. The smell will surely be inviting if you start cooking ahead!

New Char-Broil web site!

Barry "CB" Martin — Wed, 07 Apr 2010 20:44:30 +0000

Source: www.sizzleonthegrill.com

The new web site for Char-Broil is live today. Its designed to provide a broader range of information with features to help you use it! Heres what it looks like:

This is good news BUT some of the links at Sizzle on the Grill that reference information on the Char-Broil web site may be out of commission, broken, not work until we have a chance to upgrade the software that runs this site and re-connect links, etc. Im hoping this all works out to provide you better service and access to more information that helps you enjoy your outdoor cooking experience and apologize in advance for this inconvenience!

Thanks and

Happy Grilling!

Only Marinade You’ll Ever Need

Anthony Robert — Mon, 07 Dec 2009 05:46:41 +0000

Steven Raichlen: The Only Marinade You’ll Ever Need

Recipe from: Barbecue! Bible : Sauces, Rubs, and Marinades by Steven Raichlen
All rights reserved. Used by permission of Workman Publishing.

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. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra-virgin olive oil, this marinade instantly transports you to the Mediterranean. He can’t think of a single food that doesn’t taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set aside a portion for basting.

Marinade Ingredients

Marinade Directions

Note: The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Recipe | Grilled Whole Garlic Chicken

Anthony Robert — Sat, 05 Dec 2009 05:57:23 +0000

Grilled Whole Garlic Chicken

From The Kitchen Of GrillingGuide.net

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 is Durkee’s Grill Creations chicken and rib rub. I like the spicy smoky flavor it gives to the skin of the chicken. Even though it says rib rub, I have tried it on ribs but was disappointed. Stick with chicken for this rub.

Of course if you have a favorite chicken rub, by all means use it! or you can try this dry spice rub for chicken.

What To Grill

Durkee Grill Creations Chicken & Rib Rub

How To Grill It

Prepare and season the chicken:

Remove neck and giblets from cavity. Rinse bird and pat dry.
Place chopped onion and celery into cavity of chicken.
Mix together rub with garlic and olive oil.
Loosen skin of chicken but leave it intact.
Rub mixture on top of and under the skin of the chicken, allowing enough to reach breasts and legs.

Prepare the grill for indirect heat

Charcoal:

Gas:

Grill the chicken

instant-read thermometer

Makes 6 to 8 servings

Recommended Products Mentioned in this Post

Dry Spice Rub Recipe For Chicken

Anthony Robert — Sat, 05 Dec 2009 05:40:52 +0000

I didn’t have a recipe for rub, I start with a cajun-creole style and build from there, just throwing things in until it tastes right. It took me forever to figure out how much of each to put together. Finally, I settled on measurements that make the most sense.

You can use this spicy yet sweet rub for beer can chicken, grilled chicken or bbq chicken.

Dry Spice Rub For Chicken

From The Kitchen Of GrillingGuide.net

Ingredients

1 Tbsp. light brown sugar
1/4 C. paprika
2 tsp. cinnamon
2 tsp. dry mustard
2 tsp. cayenne (or red) pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt

Directions

Mix all ingredients in a bowl.

Coat inside and outside of chicken with the dry spice rub.

Refrigerate at least 1 hour up to 8 hours.

Grilled Flank Steak Salad with Chimichurri Dressing

Anthony Robert — Fri, 04 Dec 2009 19:33:45 +0000

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.

From the kitchen of Cookin’ Canuck
www.cookincanuck.com

Grilled Flank Steak Salad with Chimichurri Dressing

1/2 cup chopped fresh flat-leaf parsley

3 tbsp red wine vinegar

2 tbsp water

2 cloves garlic, minced

3/4 tsp kosher salt, plus more for seasoning steak

1/2 tsp freshly ground black pepper, plus more for seasoning steak

1/2 tsp dried hot red pepper flakes

1 tbsp chopped fresh oregano leaves

1/4 cup olive oil, plus more for brushing steak

In a food processor or blender, combine chopped parsley, red wine vinegar,water, minced cloves of garlic, kosher salt,freshly ground black pepper, dried hot red pepper flakes,and chopped oregano leaves. Pulse until the parsley and oregano are finely chopped, but not completely smooth, scraping down the sides after every few pulses. With the food processor running, slowly pour in 1/4 cup olive oil. Pour the dressing into a bowl and set aside.

Preheat a grill to high heat. Brush both sides of a 1 1/2 pound flank steak with a generous amount of olive oil. Season with kosher salt and freshly ground black pepper. Place the steak on the grill and cook for approximately 5 minutes per side, or until the steak is rare to medium-rare. Remove the steak from the grill and let it rest for 10 minutes.

Cut the steak, across the grain, into thin slices. Arrange over a bed of romaine lettuce and sliced red bell pepper. Drizzle with a generous amount of the chimichurri dressing.

Serves 4.

Read the entire article:
Grilled Flank Steak Salad with Chimichurri Dressing Recipe

Review | Cobb Premier Portable BBQ Grill

Anthony Robert — Fri, 04 Dec 2009 15:27:05 +0000

Source: www.viewpoints.com
CyndiA
southern, NC

“Cook a whole chicken with 8 briquettes of charcoal on a Cobb.”

Cobb CB042 Pro Portable BBQ Grill and Smoker

The Cobb Premier Portable Stainless Steel Grill & Smoker is a really unique grill. Actually, it’s not exactly a grill - at least not in the traditional sense. It’s more like a small and fuel efficient oven to use on the deck or to take tailgating or to use as a camping stove.

Cobb was invented in South Africa. It was designed to be used with corn cobs as fuel which is where the name comes from.

The American version of the Cobb uses charcoal. You can buy little mini charcoal rings or just use 8 standard briquettes in the bottom of the cooker. That will get the heat up to 450 degrees and burn long enough to cook a whole chicken without refueling.

The food cooks on top of the cooker with a lid on to hold the heat, and you can also put vegetables in the moat area around the charcoal where you add water to keep moisture in the unit as the food cooks.

One really neat feature of the Cobb grill is that the outside is cool to the touch, so that’s good if you have kids or pets or even if you are not so coordinated. It also means that you can move the unit while the food is cooking if you need or want to for some reason.

The outdoor cooker is convection (which is why it’s so easy on fuel and greener than most grills), so I usually cook items I’d be more likely to smoke. It can be used with the lid off to grill burgers and steak, but I add more fuel if I do that (and also cook the meat partially with the lid on).

They have a bigger model out now, and I think I’d suggest that. The original will hold a whole chicken (yum - very moist), but I’d like to put a few potatoes around the bird. With mine, I put those in the moat where they come out kind of crispy on the outside and softer inside and with charcoal flavor.

Just recently I found that Cobb is on Facebook. I signed up, so I now get recipes and tips from other people who own Cobbs. I would recommend getting on the Facebook list, because this is a pretty new outdoor cooker, and it does help to get ideas and tips.

NOTE: the difference between the Cobb CB042 Pro and the Cobb Premier is that the steel base is coated in high-quality enamel instead of stainless.

Mr. Jig’s Brine Recipe For Pork

Barry "CB" Martin — Thu, 03 Dec 2009 17:07:01 +0000

Source: www.sizzleonthegrill.com

Heres 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. He originally posted a version of this recipe on the Users Forums in a conversation thread about brines for pork shoulder vs. pork butts.

My sincere advice is dont get caught up in a complex brine. I have been using brines for 40+ years and I can assure you that for a pork roast once you get much past salt and sugar you are (wasting your time and money on extra ingredients.) I have said here previously, referring to turkey brines, that many of the recommended brines cost MORE than the turkey but bring almost nothing to the flavor of the bird past salt and sugar. This is even more true with larger cuts of pork which are more resistant to taking the brine.

Try the following brine recipe as a start:

Brine Recipe Notes:

Note that this can easily be mixed cold, add garlic powder after you see that stirring has dissolved the sugar and salt.
Depending on the vessel you use you may need more brine but keep the proportions the same.
A butt is easier to cover with brine due to its shape and a pasta pot will do.
For a larger cut of pork or a turkey I use a big white plastic pail in an xtra refer.
I brine 12-24 hours and then smoke/cook at 180F to 250F degrees till the pork is 200F degrees (internal temperature) tested at several spots. NOT 180F degree NOT 190F GO, to 200F degrees internal temperature for pulled pork!
I see no difference with pork roasts brined between 12 and 24 hours.
Cooking temp is not critical either and the range I suggest can be used to suit your timing.
(When the pork roast hits the critical 200F degree internal temperature) I then foil the roast whole and put it in a small cooler (no ice!) with towels for additional insulation.
The meat will remain hot and safe for hours if you need to hold it a while before pulling and serving.

Trying to infuse big pork chunks with subtle flavors thru a brine is not cost effective, nor likely to achieve the desired result. After resting in the cooler, when you pull your pork, THEN you can mix in whatever flavors you want.

For a printable version of this recipe -Mr. Jigs Perfect Pork & Poultry Brine

Happy Grilling!

Recipe | Southwestern Lime Grilled Chicken

Andrew Kotulak — Thu, 03 Dec 2009 16:23:13 +0000

Southwestern Lime Grilled Chicken

Marinated chicken flavored with a hint of lime and a southwestern kick

What To Grill

How To Grill It

Mix all ingredients. Marinate overnight.
Preheat grill to medium high heat. Grill. (How to grill chicken)
Reserve marinade and boil for about 5 minutes, adding water if needed. Baste chicken with sauce

Serves 8