It’s a never ending education of BBQ. I personally think you never ever stop learning about it. You may think of yourself as knowledgeable but with very rare exceptions I don’t think there are BBQ experts. I think there are just some folks who have had the opportunity to learn and travel more to experience barbecue all over.
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The Beef Council does an excellent job of providing resources to help the home cook select and prepare the cuts of beef most appropriate for value and flavors.
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“Beef. It’s what’s for dinner.” That’s the slogan we’ve been hearing for years and in many homes it’s the standard fare. But maybe you aren’t quite sure how to select different cuts of beef for your family – or you’ve run out of ideas on preparation. Beef is leaner these days and that translates to more subtle flavor because there is less fat. Check out this FREE resource from Beef.org that will help you learn to love beef in more ways.
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It only stands to reason that something wet needs to dry off before it can brown – or burn – right?
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When I think of spring grilling I think first of preparing my grill that’s been in storage all winter. That means cleaning and checking it for needed repairs.
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The Beef Council does an excellent job of providing resources to help the home cook select and prepare the cuts of beef most appropriate for value and flavors. Here is a FREE online resource.
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The telling truth of a cook’s backyard barbeque or grilling style is the use of heat in the food
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There is nothing more fundamental to cooking than to master the physics of heat transfer. When you learn about heat – how to make it, manage it and use it to produce the desired results – you are on your way to becoming an exceptional cook.
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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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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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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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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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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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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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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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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’s time to uncover the grill and perform routine maintenance checks before you use it! If you use your grill year round and you haven’t done the routine maintenance checks – it’s time!
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Instead of grilling or smoking for hot food, sometimes it’s great to smoke ahead of time to provide ingredients for something later. Case in point: Smoked Chicken Salad!
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Grilling a big ol’ grass fed angus roast beef like this one with the excitement of knowing its going to be roast beef sandwiches for the weeks’ lunch was almost more than I could handle. The roast came out nice and pink like I like it and it had all of that grilled in flavor from my Char-Broil TRU-Infrared grill and the the rub was the icing on the cake, as they say.
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