Archive for the Videos Category

Grill Big Or Go Home: Meat Stadium 2012

Grill Big Or Go Home: Meat Stadium 2012

It’s time to plan our menu for the “Big Game” so we thought the only thing that makes sense for a game this BIG is to create something that would match in size. It had to be “Super” in size. Ever heard of a meat stadium? Us either, that’s why we decided to grill one…

Read more

Gourmet Sirloin Burger Topped with Caramelized Onions and Blue Cheese

Chef David Payne shows you how to make a gourmet sirloin burger topped with caramelized onions and blue cheese using Char-Broil’s NEW Pinch Of Sizzle All-Purpose Seasoning.

Read more

Smoked Sea Scallops with Char-Broil Seafood Seasoned Butter

Chef David Payne shows you how to smoke sea scallops using Char-Broil’s NEW Pinch Of Sizzle line of brines, marinades, rubs, and sauces.

Read more

Grilled Seafood Kabobs with Char-Broil Seafood Seasoned Butter

Chef David Payne shows you how to grill seafood kabobs using Char-Broil’s NEW Pinch Of Sizzle line of brines, marinades, rubs, and sauces.

Read more

What is a Rub?

Chef David Payne answers the question: What is a rub?

Read more

Mystic Marinated Pork Tenderloin

Chef David Payne shows you how to grill a pork tenderloin using Char-Broil’s NEW Pinch Of Sizzle? line of brines, marinades, rubs, and sauces.

Read more

What is a mop sauce?

Chef David Payne answers the question: What is a mop sauce?

Read more

Memphis Style Smoked Spare Ribs

Chef David Payne shows you how to smoke memphis style St. Louis ribs using Char-Broil’s NEW Pinch Of Sizzle? line of brines, marinades, rubs, and sauces.

Read more

Smokin’ Brine Mad Mustard Chicken

Chef David Payne shows you how to grill some delicious Mad Mustard Chicken using Char-Broil’s NEW Pinch Of Sizzle? line of brines, marinades, rubs, and sauces.

Read more

Kansas City Style Ribs

Chef David Payne shows you how to smoke Kansas City style baby back ribs using Char-Broil’s NEW Pinch Of Sizzle? line of brines, marinades, rubs, and sauces.

Read more

What Kind of Salmon Should I Buy?

Paula Cassidy from the Wild Salmon Seafood Market in Seattle shows you what salmon you should buy fresh from the market.

Read more

Different Cuts of Meat

Mike Evensen from Better Meat Company shows off several different cuts of meat.

Read more

How to Shuck an Oyster

Paula Cassidy from the Wild Salmon Seafood Market in Seattle shows you how to shuck an oyster.

Read more

Moink Balls

Chef Barry cooks up some moink ball goodness with the folks at the dock.

Read more

How To Use a Knife and Steel

Mike Evensen from Better Meat Company shows what a knife steel is and how to use it to keep your knifes nice and straight.

Read more

Knife Tips from Mike The Butcher

Mike Evensen from Better Meat Company shows you how to use the tip of the knife to break down your own large cuts of meat.

Read more

How To Buy Meat From The Butcher

Mike Evensen from Better Meat Company explains how to buy meat from the butcher.

Read more

Chuck Steak with Mike The Butcher

Mike Evensen of the Better Meat Company shows how a butcher cuts a rib steak from the chuck end of the ribs.

Read more

The Secret to Achiote Chicken

Ignacio Reyna from Agua Verde Cafe in Seattle tells the secret behind his Achiote Chicken.

Read more

How to Trim a Brisket

Chef David Payne demonstrates how to trim a brisket.

Read more
Page 1 of 3123