Grilled Citrus-Shrimp Lettuce Cups This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid. Just be sure to stick to the 30-minute marinade in any case, since going longer can toughen the flesh.[...]
Total: 1 hr 15 min Active: 5 min Yield: 4 servings Level: Easy Ingredients 1/4 cup honey 2 tablespoons vegetable oil 1 tablespoon apple cider vinegar 1 teaspoon ground cumin 1/2 teaspoon red pepper[...]
About A smoky steak served with a flavorful fresh salsa. Ingredients 1 can (20 oz.) DOLE® Pineapple Chunks 2 canned chipotle peppers in adobo sauce, seeded and minced 2 garlic cloves, minced 2 tablespoons honey [...]
"This easy-to-prepare recipe is a surefire winner for your next party. Perfect for watching the game with friends! I use an offset smoker for this recipe, but indirect heat in a 22 1/2 kettle grill works fine too." Ingredients 16 chicken wings,[...]
The Neelys say, "These ribs will blow you away. The smoke and indirect heat leave you with deliciously tender ribs while the cola packs a punch of unexpected sweetness. Our secret is removing the fatty membrane from the ribs before cooking and [...]
Get hearty, smoky flavor in your own backyard. You don't need a decade of practice to get the hang of smoking, but it's more demanding than a round of grilled cheese. First, there's the heat — you'll want the temperature low over a long period [...]
Learn how pitmasters make their special mark. Smoke and time create good barbecue, but it takes more than that to make award-winning ribs or briskets. Every pitmaster has an arsenal of secret spices, herbs, rubs and sauces. Bobby's Dry Rub [...]
Fire up your grill and cook outside. These expert tips will have you firing up the grill like a pro. Gas vs. Charcoal The age-old debate over which grilling method is “better” involves multiple variables, from flavor to cost to [...]
Make this spicy twist on traditional cornbread for your next BBQ. Cleaning tip: Dry cast-iron pans thoroughly with paper towels after washing, to keep them from rusting. Directions Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 [...]
Sweet Cola Ribs The Neelys say, "These ribs will blow you away. The smoke and indirect heat leave you with deliciously tender ribs while the cola ... Ingredients Sweet Cola Barbecue Sauce: 1 tablespoon vegetable oil 1 medium [...]
A new year already? You know what that means: It’s time for Raichlen’s predictions for barbecue trends in 2017. The good news? More people are cooking a wider range of foods on a more diverse selection of grills and smokers, using more [...]
Getting ready for summer means buying too many beach towels, trying to find a friend with a pool, and learning how to grill steak properly. (The latter is the most important, obviously.) A perfectly-cooked steak is the pinnacle of achievement in the [...]
1 large clove garlic 1 tablespoon coarse salt, Great Value Iodized Salt, 26 oz 1/2 teaspoon cayenne pepper 1 teaspoon paprika 2 tablespoons olive oil, Great Value Extra Virgin Olive Oil 17 oz 2 teaspoons lemon [...]
Introduction: What summer cookout is complete without BBQ chicken? Maybe you’re not into cooking a whole chicken, and prefer to stick to easier to manage pieces like drumsticks (legs) or thighs. Legs and other chicken pieces are inexpensive, [...]
Twelve years ago this month, I began working for Steven Raichlen, the world’s foremost authority on international grilling and barbecue. My first major project was testing recipes for Raichlen on Ribs, Ribs, Outrageous Ribs (now titled Best Ribs [...]
Why braise on the barbecue? Come summer, not many cooks are thinking pot roast or short ribs. Who wants to heat up the kitchen? I don’t. But I don’t want to take a three-month pass on slow-cooked dishes, either. So I solved the problem by taking[...]
This Fourth of July weekend, millions of Americans will huddle around outdoor pits, ovens and grills to slowly cook themselves meaty, patriotic dishes slathered in sauce. Barbecue is about as red, white and blue as American cuisine gets, and for true[...]
The idea of putting sauces on food goes back pretty far. In the days before refrigeration and written history, somebody discovered that smoking meat helped preserve it. Somebody else discovered that soaking it in salty seawater helped preserve it. [...]
Cleaning up the grill for summer barbecue season could have serious hidden health dangers. This week, a woman in Connecticut needed emergency surgery to remove a wire barbecue brush bristle from her digestive tract -- and doctors say she's not the[...]
IT IS a noun, not a verb. You do not barbecue meat; you smoke it until it becomes barbecue. And it is not a meal so much as a meditative process, perched somewhere between science and art, dependent on reserves of judgment. The science lies in [...]
BAXTER’S ORIGINAL BBQ SAUCE CHICKEN WING TEST Sarah surprised me the other day by coming home with a bag full of Baxter’s Original BBQ Sauces. These are made locally by hand (unlike another sauce that I claimed was locally made [...]
HISTORY OF THE WEBER GRILL The Weber grill has been a symbol of backyard cooking in countries all over the world for a long time. It all started with George Stephen back in 1952, a worker at the Weber Metal works welding buoys for [...]
DIRECT AND INDIRECT When it comes to barbecuing two methods come to mind. Cooking with indirect heat and cooking with direct heat. Each of these methods have their purposes, so what’s the difference? This is indirect vs direct heat [...]
"The debate over charcoal vs natural gas BBQ grills will never truly end and we know there’s no right answer that fits everyone. If you’re considering buying a new grill, here are some of the benefits of each type. Benefits Of Charcoal BBQ [...]
Our professionals are experienced in performing maintenance and repairs on a variety of grills including but not limited to:
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Grilled Citrus-Shrimp Lettuce Cups This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid. Just be sure to stick to the 30-minute marinade in any case, since going longer can toughen the flesh.[...]
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