Leave it to me to crave something off the grill on one of the hottest days of they year…100+ degrees. But when a gal wants some barbecue…shes gonna get it! My husband often works outdoors and when it’s a scorching hot day, he comes home like a
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“LostArrow Loves Lucy” is a long-time member of the Char-Broil LIVE Community Forums and a regular contributor of tips, recipes and general advice on outdoor cooking and smoking. He shares a classic cooking method/technique for preparing chicken on the grill.
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The Char-Broil All-Stars have contributed a collection of winning recipes to our recipe files. Meet all of the Char-Broil All-Stars and click through to their recipes.
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As a griller/barbecuer, I tend to like big flavors. Let’s face it… many of us that are into the whole cooking with fire like big, bold flavors. In thinking of how to fix the oysters, I went to one of my favorite big flavors, Scotch whisky
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Knowing our number one ingredient for our recipes is imagination, friends gave us an ostrich egg in an attempt to stump us. It was the size of a football and much heavier.
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Mushroom duxelles is an intense way of preparing mushrooms that is usually used to stuff something, in this case a pork loin. Pork loins need a lot of help. Left to their own devices and cooked whole, they’re pretty bland. And I’m a pork-loving girl so I can say that. But butterflied and stuffed? That is like putting lipstick on a pig.
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Visitors to the Char-Broil LIVE Community Forum can read every post on every topic on every board in every category. whew…that’s a lot of information about outdoor cooking!
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Pork tenderloin is a prime cut of tender and flavorful meat that is versatile and so easy to grill. Chef Barry shares an example of a bargain he turned into a tasty and elegant week-night dinner using just a few ingredients from the spice drawer.
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Chef Christo is a working chef in New York City who grew up in New Mexico on a farm. He learned to cook in the family kitchen and his sense of earthy flavors and textures can be traced to these origins.
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There is always a lotta sharing going on between members of the Char0-Broil LIVE Community Forums. Recently a new member, Firefly, requested recommendations for favorite bottled off-the-shelf sauces = specifically mustard sauces – to use in her barbeque cooks.
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This is such a great way to make BBQ chicken legs. “Deviled” chicken, refers to HOT, (hotter than hell! Diavolo!). I have made this in the oven, but decided to try it on the grill for a summer party. You can make it hotter if you like. This was easy and delicious
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Folks love bananas in their cereal, yogurt and smoothies for breakfast, and as a lunchtime staple and afternoon snack. But what about bananas on the grill as a backyard BBQ alternative or as a healthier after-dinner treat?
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We made a roasted chicken the other day and had some serious left-overs. The carcass became soup stock and the meat was divided into smaller packages, vacuum sealed and frozen. Today I was shown how wide and efficient this process is.
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My buddy Tommy has been a member of the Char-Broil LIVE! Community Forums nearly since day 1. He’s member #10 and has been designated the Big Easy Guest Chef. Tommy has prepared more and a wider variety of food in this line of cookers than – well
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There is much debate of late about whether cooking chicken this way actually results in a more flavorful roasted chicken. I will testify to my experience preparing beer can chicken – the beer does flavor the roasted bird.
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This grilling season, discover the seven bold, mouthwatering flavors of BUSH’S® Grillin’ Beans®, such as the sweet and smoky newcomer, Sweet Mesquite. BUSH’S Grillin’ Beans are prepared with delicious flavors and ingredients like bell peppers, onions, mild jalapeño peppers and corn. Try Grillin’ Beans alongside your favorite grilled meats, such as kabobs, for a perfect summer meal!
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Grilled artichokes are my utmost favorite thing. They can be a little work intensive in the prep but they are oh-so worth it! Baby artichokes are smaller and therefore require less actual cook time which is an added bonus! The char and smoke that comes from grilling
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I like recipes that use economical cuts of meat. This recipe uses spices to enhance a cut that is also very affordable.
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Rocky and I watched an Alton Brown episode awhile back about making pickled/hot carrots in a recipe called “Firecrackers.” We tried it and they were great. So, Rock’s been bugging me to make them again.
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