I asked the Char-Broil All-Stars about spices, in particular – what 3 spices spice/flavors are their “must have” or “go to” flavors for outdoor cooking. I thought you might be interested in their answers
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Grilled Blackened Catfish with Melon Salsa and Creamy Grits The best thing about the South is that we can take humble ingredients and make them sing. That is why the South birthed barbecue and that is also why we love our bottom-feeding, whiskered brethren the catfish. Ugly
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Chicken is a ‘go-to” protein option for many folks – and this recipe uses basic simple ingredients to kinda “step it up.” You can make the balsamic garlic sauce or you can use a bottled salad dressing…(oops! shhhhhh)
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These sliders are easy to make using larger patties and dinner rolls. Kids love to help prepare and they make a great finger food for any party. Your guests will love them!
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Jane Evans is The Heritage Cook – a web log celebrating the traditional ingredients and recipes of American family life. If you’ve followed the links in her recipes featured on Char-Broil LIVE you know she fulfills that claim by featuring recipes and tips for preparing food that
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Tonight I ran home with “first of the season” halibut. I love grilled fish, especially hearty halibut. I fired up my Char-Broil TRU-Infrared grill and while it preheated I prepped the halibut simply: olive oil, kosher salt, and fresh cracked pepper. I then started the sauce. As I write I can see the pan, licked clean of the elegant yet simple scrumptious sauce.
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After a long winter of eating healthy, tummy warming soups and stews… I’m ready for something light and springtime fresh from the grill! Grilled salmon fillets are so moist and tasty. Crab is one of my favorite seafoods and combining it with the fresh flavor of the grilled salmon is quite a treat.
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One of the newest members of the Char-Broil LIVE Community Forums posted photos of a recent meal he prepared on the combination of his Char-Broil TRU-Infrared Urban Grill and Big Easy Smoker Roaster Grill. Take a look at the meal “Glitchy” prepared and is calling Italian Chili?
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Larger portobello mushrooms can be served on a plate – as an appetizer or smaller size portobello or crimini may be served as “hand-held” party food.A version of this recipe was prepared by Char-Broil Chief Grilling Officer, Barry ‘CB’ Martin on The Weather Channel – April 14, 2012
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Grilled flat-iron steak can be served many ways – this presentation makes an elegant meal by slicing very thinly and presenting with a tasty tangy sauce. This recipe was prepared by Char-Broil Chief Grilling Officer, Barry ‘CB’ Martin on The Weather Channel, April 14, 2012
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The skin on a Meyer lemon is thin, fragrant and entirely edible. The pith (white part) is not nearly as bitter as with regular lemons. This makes it really easy to use and pair with so many items. This incredible Meyer lemon is a citrus fruit IMHO is a hybrid mix of tangerine and lemon that goes so beautifully with many grilled items from vegetables to fish and seafood.
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What’s that? You mean haven’t tried chicken wing drumettes and flats “Missouri-style”? If you’re unfamiliar with this tiny little live-fire twist on grilling these popular poultry pieces, it simply combines the best of grilling (hot and fast cooking) and true outdoor barbecuing (low n’ slow with a tough of wood smoke). The results are spectacular!
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Grilling beef riby-eye steaks on my Char-Broil TRU-Infrared grill at grate temperatures in excess of 700°F makes for a tasty meal. Adding “Greek-style” seasoning to the steaks before makes it even better!” reports this long-time member of the Char-Broil Live Community Forums.
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Many of us will be hosting backyard cookouts this season. These gatherings are always an opportunity for a good time – and for food poisoning! Being careful and cautions with how you handle uncooked and cooked food can make the difference between a happy or a harrowing
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My friend Julie asked me for the recipe and I was so embarrassed to confess it was just this simple: Sweet potatoes (or use a russet potato if you prefer – not as good for you but dang are they tasty!) clarified butter and/or good olive oil, a hard dry cheese like Parmesan, sea salt and fresh ground black pepper. Of course you can make it more complicated if you prefer – but it’s so easy and so Dee-Lish-Us! the way it is.
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Spring has arrived and even for those of us that grill year-round, it’s time to really start cookin’ outdoors. In my book, She-Smoke: A Backyard Barbecue Book, I give eleven grilling tips. Here are my top five of those.
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It just doesn’t get any better than coconut plus lime juice with a little sea salt added in. I generously basted the corn with butter during the grill process and finished the ears of corn with grated pepper jack cheese. In life, sometimes the simplest things are the best and that is true for this recipe!
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I’m a firm believer in having my glass half full rather than half empty so it’s time to think how we can make the most out of these early Spring days so if your ambient temperature is below 84°F or 29°C then the time is ripe for cold smoking. Cold smoking best takes place between 75-79°F or 24-26°C but it can work well even below that and the equipment that you need is absolutely minimal…….a smoke chamber and a biscuit tin. So if you’ve already got a home smoker then you’re halfway there!
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Because shrimp cook so quickly, they are perfect for inclement weather when you don’t want to be tending the fire or food for long period of times. If you really don’t want to use your outdoor grill right now, you can also use an indoor grill pan, but I highly recommend you use your barbecue whenever possible. It adds tremendously to the flavor of the final dish.
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