Salmon for a tailgate snack? Absolutely! These salmon filets are coated in mustard, garlic and brown sugar. They are then placed on maple planks and grilled on the new Grill2Go X200.
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The Mediterranean-rubbed ribs done with the high-heat method are perfect for your upcoming Memorial Day Weekend BBQ.
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Grilled salmon, coated with a sweet coffee rub that is as delicious as it is simple and quick to make.
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Grilled cheese is one of those iconic comfort foods, but who really grills it? The Grillin’ Fools do!
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What do the Char-Broil All-Stars have in common? On the very top of the list is one single-solitary word: Burgers. These All-Stars share their favorite recipes.
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There is nothing, absolutely nothing like the flavor and texture of a fresh picked off-the-vine tomato. But most of us don’t get to plant tomatoes and even when we can grow them the season is limited.
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I realize that neither of the ingredients listed are normally associated with ribs. Would it help if I mentioned that chili powder was involved too? It probably won’t help that I actually used fresh ground coffee and not liquid coffee. I know it sounds odd, but it turned out to be a really well rounded rub with many layers of flavor.
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One of my all time favorite wintertime comfort foods is meatloaf. Add mashed potatoes with that and on a blustery winter day – I’m in dinner-time heaven.
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A crostini is simply toasted bread, but when that bread is grilled to toast it, the flavor becomes almost magical. Making a crostini is a fairly simple thing to do using different herbs and cheeses to create a variety of flavors to please your guests. Feel free to
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The Grillin Fools have taken that basic premise to a whole other level. Why stop with the main course when you can make an entire meal that we call Beer Can Chicken Stew.
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Blackened salmon is one of my favorite recipes as it combines two of my favorite things: salmon and some wicked heat. Be warned as this recipe will not only stretch the heat tolerance of your taste buds, but also your pantry and spice rack to their limits.
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