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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Marinades add flavor and help tenderize beef, depending on the ingredients. When tenderizing, marinate for at least 6 hours, but no more than 24 hours. Tender cuts such as Tenderloin or Top Sirloin only need to be marinated for 15 minutes to 2 hours to soak up the flavor. Learn more about marinades and rubs from Chef Dave Zino
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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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A weekend of greats! We had great speed, great fans , great food, and such a great grill! If that is not enough to jam into a weekend, we even invited the Weather Channel out to do live TV spots with Chef Barry “CB” Martin. The weekend
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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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Baseball Stadium Hot dogs America’s favorite pastime has always been the sport of Baseball. Fans fill stadiums all across the country each year to experience the wonderment of the game and the beauty of the stadiums. There might be another reason why people go though…hot dogs! Over
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The #1 problem folks report to Char-Broil customer service is “low flow” of propane causing lower temperatures. “The last time we grilled it was perfect and today it’s just not getting hot enough! What’s the problem?” is how a typical phone call or email might read. In nearly all cases the customer has triggered a safety feature built-in to all modern outdoor appliances (not just BBQ grills!) and there is a simple “fix.”
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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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Chicken grilled to form tasty brown sear marks, glazed with sweet peach marmalade and served sliced or whole makes your guests mouth watering happy! This recipe was used as the basis for a demonstration of Char-Broil TRU-Infrared grills by Char-Broil Chief Grilling Office, 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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The consummate backyard chef knows there’s more than one way to cook outdoors (hey – you have both an oven AND a stove inside right?).
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From the Queens to the king of grills, Char-Broil shined once again at yet another great BBQ competition. While we may not have been contenders in the showdown we were definitely a highlight of the event. Providing attendees with a mouth watering experience they may never forget.
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The 2012 Char-Broil TRU Tour made its way to Las Vegas for the ACM Country Music BBQ Throwdown. They say “What happens in Vegas stays in Vegas” well not true when you travel the US and Canada telling consumers about ‘Grilling’s Juicy Little Secret’ Char-Broil TRU-Infrared. We
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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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