Mixed meat, fruit and veggie kabobs are an eye-appealing meal to serve on platters for parties or for individual plates. The secret to this recipe is Beano’s Original Submarine Sauce.
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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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Sunday, May 13, 2012 is set aside for the annual day to specifically celebrate mothers. The Char-Broil All-Stars are, without exception, a group of people who have mothers. Because of this qualification I asked them their favorite meal to prepare for their mom – or have served
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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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Mother’s Day is fast approaching and my sweet three are always fretting about they didn’t go out and purchase. As mother’s, we really aren’t that difficult to please… a hug, a kiss and an “I love you”, goes so much further than a trip to the store.
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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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This recipe shows you how to prepare a standing rib roast aka “Prime Rib” in The Big Easy oil-less infrared cooker that features Char-Broil TRU-Infrared technology. Meat is cooked faster and is juicier by 30-50% compared to ordinary hot-air grills and ovens.
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Sadly, Mother’s Day is not a major holiday for me. I hate corsages. I don’t know why, but I do. What I do like is what I consider the perfect celebration meal: filet mignon with Béarnaise sauce.
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I love grilled fish and sometimes make small sandwiches with some variety of salsa or dressing, perhaps some guacamole and sour cream. I use a soft flour or corn tortilla instead of a piece of bread (although a fresh baguette with grilled fish is a very tasty sandwich!)
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Vegas is a place where fun happens, but with the National Hardware Show it was all about business. Showcasing “Grillings Juicy Little Secret” was the game and we hit the jackpot. It wasn’t only about showcasing the TRU-Infrared Grills but also giving people an opportunity to
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Beef top loin is a relatively inexpensive cut that is also lean. It is made for grilling hot and fast – served along side grilled vegetables with a balsamic dressing and the taste is near perfection.
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During April, May and early June watch The Weather Channel Saturday Morning Program for grilling tips and recipes from Char-Broil All-Stars. Bookmark this page and check back every Saturday for the latest recipe used in the program. Videos Anne’s Roasted Pepper and Cheese Gratin on The Weather
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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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Brussels Sprouts are an acquired taste for many. Prepared on the grill they take on a lovely charred sweetness that is compelling to man palates – mostly adults it seems!
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Cole slaw is a traditional picnic dish and various recipes using may and/or salad dressing(s) are abundant. The primary difference with this dish is the fresh taste of the lime contrasts with the sweet caramelized pineapple and the crunch of the cabbage makes is tasty!
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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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Havarti is a mild, buttery cheese with a slightly nutty flavor and perhaps the most popular specialty cheese on the American table. Havarti’s soft texture makes it great for melting, so anywhere you’d use just plain old American or ho-hum cheddar, you can create a whole new flavor, and it’s healthy, too!
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The TRU-Crew came to Salt Lake City with engines revving. Ready to provide all those who attended the AMA Monster Energy Supercross with an experience to remember. Showcasing the TRU-Infrared technology and sampling out deliciously juicy food made for an incredible event.
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