Posts Tagged ‘grill’

Grilling Salmon on a cedar plank adds a whole new flavor to an old classic

This video demonstrates how to smoke a boston pork butt on a weber charcoal grill. A dry rub is applied to the pork shoulder and mesquite wood is added to the charcoals for a low and slow barbecue. The pork is pulled and tastes great!

This is a GREAT way to prepare corn on the cob. You will LOVE it.

This demonstration shows you how to properly set up and use a wood chip smoking box on a gas grill.

Gas vs Charcoal,The 6 different styles of Charcoal Grills(Ceramic cookers,open grills,table grills,steel drum grills,smokers,kettle grills), SIZE is important (600 sq. inches,thermometer in the hood,no window,heavy cast iron grates,heat control,ash catcher,coal access) The composition of wood,use Chunk Charcoal or all natural briquettes,Methods of lighting coal and how much to use,How to place the coals,don’t Char the meat by using indirect heat,Great Checklist,how to clean the grates,light canola oil grate rubdown.

www.howdini.com Grilling steak: How to get perfectly grilled steaks It’s easy to grill a perfect sirloin steak on a gas grill every time. Elias Iglesias, the executive chef of Morton’s The Steakhouse shares his secret for grilling steaks. Keywords: grilling steak grilling steaks grilled steak grilling steaks how to grill a steak

www.TheFrugalChef.com. A step-by-step guide on how to cook frugal,dry rub marinated pork spare ribs on the grill.

The Cobb portable grill from www.portable-grill-store.com

BBQ all about the sauce and skill at the grill
Tangy or mellow, spicy or mild, barbecue sauce is the icing on the steak — or ribs, or whatever else.

Read more on New Orleans Times-Picayune

Watch more recipe videos here! www.bbqguys.com Chef Tony of BBQGuys.com shows you step by step how to prepare and smoke a large beef brisket on a Kamado Style Charcoal grill and smoker. Be sure to visit BBQGuys.com for all your BBQ and Outdoor Kitchen needs! Ingredients: Wood: 3-4 cups (I used cherry 1 1/2cups & Hickory 2cups) Extra Virgin Olive Oil – 1/4 Cups Rosemary (dry) – 1 TBL Garlic Powder – 2 TBL Turbinado Sugar – 2 TBL Chili Powder – 2 TBL Paprika – 2 TBL Cayenne Pepper – 2 TBL Celery Seed – 2 tsp Oregano (dry) – 1 TBL Thyme (dry) – 1 TBL Kosher Salt – 2 TBL Black Pepper (cracked) – 2 TBL If Spraying: Apple Cider – 1/2 Cups Apple Cider Vinegar – 1/2 Cups After trimming your briskets fat layer down to about 1/4 inch and removing any large membranes or “silverskin”, rub generously with olive oil and rub in your spice blend with the backs of your hands (this is more fun than it sounds). Next double wrap your brisket tightly with plastic wrap and place in the refrigerator for at least 2 hours, but preferably over night. While waiting, soak your wood chips and set up your grill or smoker for indirect cooking. When ready, remove brisket from refrigerator and place straight on a 225F degree grill, fat side down. If spraying your brisket, blend the apple cider and apple cider vinegar in a spray bottle and spritz every 2-3 hours. Your brisket will take between 1 1/4 -2 hours per pound, depending on many different factors. With that said, insert an internal temperature …