One of my favorite sandwiches is pulled or chopped smoked pork with a tomato-base sweeter barbecue sauce piled high on a white bread sesame seed bun. Any BBQ restaurant or joint that I visit will usually feature a version of this sandwich and I almost always order it. (I confess there was a time when I would order the sandwich in addition to a regular meal but I’ve cut back and dropped several pounds since!)

My friend Brad has a great recipe for slow-smoked Boston Butt, called pork shoulder in many parts of the country, and I fixed one last week. The 12 hour brine time and 6 hours on the smoker (a bit more than 1hr per pound) were a commitment of time but the outcome was worth it. I used a smoke mix of mesquite, cherry and apple wood on a charcoal fire and prepared the shoulder in my Char-Broil Wet Smoker. I used water rather than another liquid because I wanted to taste the meat and the smoke – also because I planned to shred and chop the shoulder for sandwiches with my favorite tomato-based sweet barbecue sauce, so added flavor in the liquid wasn’t really important.

Get the recipe – Click Here.

The results as voted by my son and his buddies were “Dee-lishus!.” And that’s what any backyard cook loves to hear. I hope you enjoy this simple recipe and take some time to relax this weekend to prepare the pork shoulder the “low & slow” way. If you don’t have a smoker – consider trying it on you regular grill with a smoke box. – Happy Grilling! CB

Grilling vegetables can produce some wonderful flavors once you get the hang of it. This time of year I enjoy the flavor of grilled fresh asparagus. I generally lightly oil the rinsed and dryed spears – I think the fatter spears grill better – and then season with sea salt or kosher salt and fresh ground pepper. This past week I was planning on fixing up a batch I’d picked up at the market when I got to thinking about the new TEC Infrared burner on my TEC Char-Broil Series and thought I’d try something. I was planning on using smoke chips directly on the grill to ad some delisious smoke flavor to a steak I was going to sear on the infrared burner. Since the chips don’t need to be soaked and the ceramic glass keeps them from falling into the flame I thought I’d try smoking some asparagus!

Wood Chips don’t fall through the TEC Infrared Burner! I think this will work with many different veggies and even some fruits. If you experiment a bit with this idea – please share your thoughts and results in words and pictures! - CB

Hi CB. If you don’t already have this recipe for fresh tuna, its certainly worth the time. I love to grill fish and this one is easy to prepare. In a bowl, place several fresh tuna steaks and marinate them in olive oil, garlic powder, not the salt, and Worcestershire Sauce. I am not pushing Lea & Perrins but I have found it really seems to work the best. Let the steaks sit over night and if possible, turn over at least once if the oil and W-sauce doesn’t quite cover them. The next day, fire up the grill and place the tuna steaks on a piece of foil to possibly capture some of the juice and cook. Depending on the size of the steak, it may take anywhere from about 6 minutes plus to cook through. If some juice does survive, its great over dirty rice. The taste is wonderful and worth trying.

You are welcome to let other readers know of the recipe if you enjoyed it. Hope you do and happy grilling.

John M

Hey John, Thanks for the recipe. Do you have a recommendation for the type of tuna to use? I can see using this marinade on Halibut, swordfish or any firmer cut of fish. You could use it on black cod – especially if you cook with a fish basket! (see link below) I think this recipe would be excellent when done on the infrared burner – as the fish would sear up very quickly and a fast hot sear is a perfect way to cook fish and keep it moist. If you have a gas or electric grill with cast-iron grates the grates should be as hot as you can get them – to prevent sticking. The hot cast iron grates will sear up the flesh and allow for easier turning with a large metal spatula that can slip under an entire fish steak at one time. (for easy slipping – oil the spatula first) On a charcoal grill…you could almost lay the fish right on the well-prepared hot coals and sear the meat on the coals – much the same way I recommend grilling a hanger, flat iron or flank beef steak. But the surest way is to use a fish basket and you’d be in good shape. You can get a fish basket at Grill Lover’s online by clicking here. Happy Grilling! – CB

FRIDAY EVENING

If you read about my less-than-perfect smoked corned beef brisket for St. Patrick’s Day – I mentioned that my friend Lane had gone back for thirds. Well Lane and I go back more than two-thirds of our lives, 36 years to be exact. We were in high school together, delivered pizza at the same place while in junior college and even sold shoes at the same place when we were first trying to get our careers started in the “Big City.” I’d say we have shared many great meals together over the years. He is an excellent cook in his own right and a very successful architect who designs modern homes for families to enjoy one another in old-fashioned ways. One of the central meeting places in most of his home designs is the kitchen and dining area.

Tonight he’s bringing over for me to prepare some “grass fed” natural pork chops that he says are the best tasting chops he’s ever had. He asked me to prepare them on the new TEC Series Char-Broil grill (Check it out click here) I plan to sear them on the infrared burner and then flavor them with some smoke mix that I like for pork composed of Mesquite-Apple-Cherry chips. He made a special request that I glaze the chops with the dark ale and apricot marmalade glaze I improvised for the corned-beef recipe he enjoyed. I’m looking forward to catching up with him and enjoying those pork chops! I’ll let you know how it all turns out.

SATURDAY MORNING

Well what can I say? Lane arrived with some beautiful 1/2 inch thick “grass fed” pork chops. [I'm not sure what the "grass fed" was all about but he emphasized it when he said it and then discussed the virtues of "grass fed" beef vs. grain fed.] I will testify to the flavor of the meat as being exceptional. So if grass fed makes it taste better – I’m for it!

I let the chops warm to room temperature -about 30 minutes – and shared a glass of Shiner Bock Beer with Lane – in honor of his friends who live in Austin and my love for Texas. We also poured a half glass of it and added some low-sugar Apricot Marmalade to make our glaze while the TEC Char-Broil Series 3 Burner grill heated up outside. I had some sweet potatoes in the oven and some absolutely fresh early asparagus (the skinny type) prepped and ready to par-boil. I turned down the heat to about medium on the TEC infrared burner, prepped the pork chops with a light sprinkle of kosher salt, fresh ground pepper and touch of olive oil – then placed them on the burner.

SIZZLE ON THE GRILL BABY! They sizzled and sent up that beautiful smoke immediately when they hit the grill, then marked up perfectly (remind me to explain the particular effect infrared heat has on the meat proteins and why it marks the meat so perfectly, adding that extra flavor crust we grill lovers desire!) After about 2 minutes I turned the chops with my tongs, brushed on some glaze and added some dry wood smoke mix directly to the TEC infrared burner…closed the lid for another minute whilst the smoke lightly flavored the meat and glaze, opened the lid and turned them to cross mark; added more wood chips and glazed the top side before cooking them another minute. I removed them to the convection side of the grill for just a minute or two while I glazed them some more and added one more spoonful of wood chips on the infrared burner.

Here’s the picture -

You can see where we cut off a small slice to test for doneness and were pleased at the perfect color and the moist and tender meat!
I know this recipe can be modified to prepare on your grill be it charcoal, electric, gas or gas-infrared – so give it a try! Happy Grilling! -CB

I love my Char-Broil H20 Smoker because it makes me look good! (Save for the corned-beef fiasco that I wrote about last week and which was mostly my fault.) If friends come by for a visit and I’m outside tending to the fragrant aroma of the various wood mixes I put together for different meats it will draw them to me and I’ve got an extra guest for dinner.Today my friend Allison (the pastry chef) stopped by to pick up a cookbook she wanted to borrow. I was tending to my smoker containing a small (3lb) pork shoulder and several bone-in chicken breasts that were slowly cooking at about 280F whilst incorporating the aroma of a mesquite-cherry-apple smoke mix I’ve been using of late.

After inhaling the intoxicating aromas and inquiring about what I was preparing she announced that she would be staying for dinner. Well what could I say? – you know friends are always welcome at my table. I finished baking some sweet potatoes and also caramelized a yellow onion in my cast iron skillet in the oven; then added the chicken breasts to the onions in the oven to finish them off. In just a few minutes I was serving a simple and tasty meal that had her raving about the flavors, textures and asking for seconds. I tell ya – it doesn’t get any better than that for someone that loves to cook!
Here’s my EZ recipe for smoking and preparing the chicken breasts - CLICK HERE – you’ll have to wait until next week for the pork shoulder recipe !

Happy Grilling! – CB

Well CB
I guess this was my weekend for grillin! It all started on the way home Friday with two quick stops; first at the grocery where I spotted some great looking freshly made sausages and then at the Farmer’s Market where I stocked up on Squash, Sweet Onions, Mushrooms, Potatoes, Broccoli and Yellow & Red Bell Peppers. Usually I go to the Farmer’s Market without a list and get what looks good that day. I marinated the sliced veggies in a nice Teriyaki and Balsamic mixture – about 50/50. If you need more liquid a little cold coffee or cola works very well. I par-boil the potato’s in heavy salt water, they need to soak 10 minutes when done so careful not to overcook them as they need to be a little firm. I like to add about a half teaspoon of liquid crab boil when cooking mine. I start the veggies on grill and add potatoes on top – stirring carefully till everything is crisp on the outside and tender on the inside.

Saturday night we barbecued with friends who came over, to be exact: more than 13 lbs of ribs. My lovely wife, Kerry, made her “Killer” Corn Bread. N’uff said about that!

Sunday was reserved for working around the house and yard because spring has sprung down here in Alabama. We fixed a big family meal to end a great weekend. I grilled big ol’ thick Pork Steaks seasoned with kosher salt and black pepper. I think it needs to be done but I try not to overcook. I also grilled some red onions that were sliced thick and soaked in Balsamic Vinegar for about an hour then put on grill. I suggest you definitely try these.

Our family really loves grilled mushrooms and I prepare large ones with a special stuffing we really enjoy. I start by mixing Balsamic Vinegar and Teriyaki sauce about 50/50 and pour a little into each mushroom cap. Let stand an hour or so then crumble bacon, freshly grated Gouda and Parmesan cheeses, about a 1/4 block of cream cheese melted with a little half-and-half till almost pour able, and then I add a little Paul Prudhomme seasoning. Mix it up well and stuff the mushroom caps with it. Cook on Grill till cheese is melted good and a little brown on top.

CB I’m sure you’ll understand this statement - it may sound “Real Southern” but if you were to bread and deep fry these stuffed mushrooms they would be a knock out for sure!

Terry
“Way down in Alabama”

We took a little road trip on Sunday to the ‘Rose City’ of Portland, Oregon. If you ever get a chance to visit I highly recommend it. The city has an abundance of gardens, both public and private, and a love affair with the rose is evident everywhere you go. Although we were a few weeks (months?) early to catch the roses in bloom we weren’t too early to enjoy a beautiful spring day a tour of the neighborhoods and some great food. There is a local restaurant famous for good eats called Jake’s, so we decided to treat ourselves and sat down for an early dinner. The menu offered so many delicious dishes we ordered several to share between the two of us. As we were enjoying the flavors of grilled salmon, sirloin and (believe it or not) some home-style pot-roast I got to thinking – - – often times when I prepare a meal for friends and family I will only serve up one main dish of protein. I think it’s more fun to serve up several different proteins that have been grilled, barbecued, smoked, roasted and/or deep-fried. I do believe variety is one of the reasons so many folks really enjoy dining at buffets – a big selection of choice.

[NOTE: For those of you Northerners who have never visited the South, I've got a little piece of advice I learned from my experiences living and traveling there. A favorite place forlocals to eat in many towns may have the word "cafeteria" in the name. Do not be confused with your memories of institutional or school cafeteria food. Generally speaking when eating at small town "cafeterias" I've just about always discovered some unique dishes that both reflect local tastes and use ingredients from the area. And it's a sure thing you'll meet friendly folks and enjoy myself neighborly conversation!]

so, as we start getting ready for the “backyard cooking and eating” season just around the bend, I’m going to come up with some dinner menus for you that feature several proteins. How about you send me your thoughts and ideas on dishes and combinations you enjoy?

Happy Grilling! – CB

I had the pleasure of meeting and working with the two teams on the Char-Broil & Lowe’s Grilling Secrets Tour. What a great group of folks. I hope there is a tour stop near where you live and you have a chance to stop by, enjoy a brat and say hello!
Tour 1 Team Photo

Left to Right
KEITH – Road Manager
ZOE – Professional Chef
JIM – Professional Chef
TODD – Tundra Product Specialist/Driver

Tour 2 Team Photo

Left to Right
ARCHIE – Tundra Product Specialist/Driver
MANDY – Professional Chef
RICHARD – Professional Chef
TROY – Road Manager

For more information on the tour schedule click here

For more information on the Toyota Tundra: click here

It isn’t easy admitting mistakes, much less writing about it and posting it for the world to see. Well, this week I had in mind the idea of trying out a new twist on smoked brisket – in honor of St. Patty’s Day on the weekend. I thought I could easily smoke a corned beef brisket and come up with a fun recipe that would make you smile. I asked several friends - all of whom have a great deal of experience with barbecue and especially brisket - for their opinions and all of them had pretty much the same answer: “Why?”

When I spoke to my butcher he gave me sage advice about the steps necessary to prepare a corned-beef brisket for cooking on the barbecue. I also consulted a trusted online resource for grilling, Derrick Riches who had a step-by-step recipe. Well you know I felt confident that I could give it a go and that you would enjoy it.

I should have known I was in trouble when I went to my local resource of quality hard-wood charcoal and they were out. Instead I bought a bag of the commercial briquettes (mistake 1) that you can find at every convenience store and super market. While these are perfectly fine for many uses I’ve taken to using a chunky-style of hardwood charcoal in my smoker that suits my sense of “low & slow” heating necessary for a good barbecue taste and certainly a smoke process.

I followed the advice of my friends, butcher and the online guru and soaked the corned-beef brisket for about 2 hours in warm water – changing the water several times. But I did not boil the brisket (mistake 2) for any amount of time. I set up my Char-Broil Water Smoker as usual, started the fire with the briquettes and let it get to a good red glowing infrared heat. Then I added a favorite smoking mixture combination of moist Alder-Apple-Mesquite chips and got the smoke going, placed the now re-seasoned brisket in the smoker and checked the time. I figured 5 hours for the just under 5 pound brisket. Oh - I also filled the water chamber with about 4 cups of water and English-style dark brown nut ale to add flavor to the moist air and continued to add more as it cooked down

Dutifully I checked the fire every 20 minutes or so to make sure I had a steady heat of about 300 - 350 degrees F and I kept the smoke level consistent with fresh hands full of moist chips. The aroma was perfect.

At about 3 ½ hours I prepared a glaze of ½ cup of apricot marmalade and another 12 oz. bottle of the dark ale, brushing it on the already smoky surface of the brisket. I repeated this about 5 times during the last 2 hours.

When my friends Lane and Dan arrived at about 6 - I told them to be patient, the internal temp hadn’t quite achieved 160 F and I wanted to get there. (Often when smoking a larger cut the internal temp will hit a plateau and you just have to be patient; don’t panic and add more heat – just keep it consistent and it will begin to rise on its own.)

I removed the brisket after a bit more than 5 hours in the smoker and allowed it to rest for 20 minutes while I finished preparing the creamed spinach and garlic mashed potatoes. (Hey I said it was a St. Paddy’s Day meal!)

I sliced the brisket and it felt just a little too resistant to my sharp carving knife. I checked to make sure I was cutting cross grain and then thinly sliced more. I plated the brisket with the side dishes and let my friends dig in. Lane proclaimed the smoke flavor perfect and particularly liked the glaze in combination with the smoke. Dan didn’t say much but made his way back to the cutting board for seconds. Lane had thirds going before I got to take my first bite. I confess I was disappointed. The flavor was there but the texture of the meat was a bit rubbery to my way of thinking. I like my brisket to be tender with just the right amount of resistance to my teeth. This was not.

There are several reasons I think contributed to this. First I think I didn’t soak it long enough to draw out the salt that was brined into it during the corned-beef process. While brine is a favorable contribution that can improved the texture and taste of pork, game, fish and foul – brine with beef it isn’t a good idea. The usual preparation method for corned-beef brisket is boiling with cabbage, carrots and potatoes which help draw out the salt. My online guru was correct. I shoulda boiled it just a bit. I also think my thermo reading may have been off due to a persistent cool wind blowing - so I may have not had a constant temperature for the full 5 hours. Low and slow barbecue and smoking requires a very consistent temperature to help you gauge cooking time. My friends said they liked it – and they did go back for 3rds – but they are both bachelors, so not necessarily the best judges, if you know what I mean.

So, to make amends for myself, today I’m going to smoke a regular brisket that I ordered up from my butcher. I’m inviting Lane, Dan and my neighbor Larry over to enjoy the brisket with some sides of corn bread and steamed greens with bacon fat. And I wish I could share it with a new friend I’ve made recently, Chef Jerry. I’ll share more about him next week. I think Chef Jerry may be able to teach me a thing or two about brisket!

Happy Grilling! – CB

Char-Broil Partners with Toyota on “Grilling Secrets Tour”
Mobile Tour Will Stop at Lowe’s Retail Locations Across the Country

If you visit your local Lowe’s retail location in the next few months you may be able to do more than shop for the latest home improvement items. Toyota and Char-Broil are hitting the road for two simultaneous 17-week grilling tours that will visit 210 Lowe’s stores nationwide, giving YOU the opportunity to test drive the all-new Char-Broil TEC Series infrared grill and take a good look at the all-new 2007 Toyota Tundra. (See both tour schedules below)

The Char-Broil Grilling Secrets Tour launches this month and features Char-Broil’s new TEC Series Grills. These grills allow backyard cooks to get the same quality results once only available to restaurant chefs - at an affordable price. The Char-Broil TEC Series grills include the next-generation, glass-top infrared burner as well as conventional open-flame capabilities, allowing grillers to serve the juiciest, tastiest foods right at home.

“Cooking on a grill has truly become an art form, and our new grills raise the bar for results-driven chefs everywhere. We are proud to partner with a brand that is also committed to quality,” said Char-Broil Director of Marketing Thom Ward. “Bringing together two tailgating icons for this tour provides visitors with a unique experience.”

The Grilling Secrets Tour, which runs through July, has two separate routes. The first tour launches in Columbus, Ga. and heads southwest through Alabama, Louisiana, Mississippi, Texas, New Mexico, Arizona and then up the West Coast through California, Oregon and Washington. The second tour launches in Tampa, Fla. and heads up the East Coast with stops in Georgia, South Carolina, North Carolina, Virginia and New England.

At Lowe”s locations in each market, folks will get a hands-on demonstration of the grill”s technology, enjoy a brat, and get a peek at the all-new 2007 Toyota Tundra.

The Char-Broil TEC Series is available in three models for prices ranging from $699 to $999. The 304-grade stainless steel line of grills include:

• a free-standing four-burner grill with two TEC glass-top infrared burners, two open-flame burners, and a convenient warming rack for a total cooking area of 900 square inches;
• a three-burner grill available as a free-standing unit and
• a three-burner grill as a built-in unit ready to drop into a custom built grill island; the three burner units feature a single TEC glass-top infrared burner, two open-flame burners, and a convenient warming rack for a total cooking area of 680 square inches.

Available accessories include a heavy-duty vinyl grill cover and a stainless steel commercial grade rotisserie. For additional information, visit www.charbroil.com or www.tundraproveit.com.

Current Schedule as of March 13, 2007

Char-Broil & Lowe’s Grilling Secrets – TOUR 1 Schedule

March
1 Lowe’s Full Day (1 store) Columbus, GA
2 Lowe’s Full Day (1 store) Opelika, AL
3 Lowe’s Full Day (1 store) Montgomery, AL
4 Lowe’s Full Day (1 store) Prattville, AL
7 Lowe’s Full Day (1 store) Mobile, AL
8 Lowe’s Full Day (1 store) Gautier, MS
9 Lowe’s Half Day (2 stores) D’iberville, MS & Gulfport, MS
10 Lowe’s Full Day (1 store) Waveland, MS
11 Lowe’s Full Day (1 store) Slidell, LA
14 Lowe’s Half Day (2 stores) Harvey, LA & Metairie, LA
15 Lowe’s Full Day (1 store) Covington, LA
16 Lowe’s Full Day (1 store) Hammond, LA
17 Lowe’s Half Day (2 stores) Baton Rouge, LA
18 Lowe’s Half Day (2 stores) Layfayette, LA
21 Lowe’s Full Day (1 store) Houston, TX
22 Lowe’s Full Day (1 store) Conroe, TX
23 Lowe’s Full Day (1 store) Webster, TX
24 Lowe’s Full Day (1 store) Sugar Land, TX
25 Lowe’s Full Day (1 store) Houston, TX
28 Lowe’s Full Day (1 store) San Antonio, TX
29 Lowe’s Full Day (1 store) San Antonio, TX
30 Lowe’s Full Day (1 store) San Marcos, TX
31 Lowe’s Half Day (2 stores) Austin, TX
April
1 Lowe’s Full Day (1 store) Waco, TX
4 Lowe’s Full Day (1 store) Dallas, TX
5 Lowe’s Half Day (2 stores) Plano, TX & Allen, TX
6 Lowe’s Full Day (1 store) Frisco, TX
7 Lowe’s Full Day (1 store) Decatur, TX
8 Lowe’s Full Day (1 store) Wichita Falls, TX
11 Lowe’s Full Day (1 store) Amarillo, TX
12 Lowe’s Full Day (1 store) Clovis, NM
13 Lowe’s Half Day (2 stores) Albuquerque, NM
14 Lowe’s Full Day (1 store) Alamogordo, NM
15 Lowe’s Full Day (1 store) Las Cruces, NM
18 Lowe’s Half Day (2 stores) Tucson, AZ
19 Lowe’s Half Day (2 stores) Chandler, AZ & Ocotillo, AZ
20 Lowe’s Half Day (2 stores) Gilbert, AZ & Mesa, AZ
21 Lowe’s Half Day (2 stores) Scottsdale, AZ & Phoenix, AZ
22 Lowe’s Full Day (1 store) Goodyear, AZ
23 Lowe’s Half Day (2 stores) Phoenix, AZ & Glendale, AZ
24 Lowe’s Half Day (2 stores) Peoria, AZ & Surprise, AZ
28 Lowe’s Full Day (1 store) San Dimas, CA
29 Lowe’s Full Day (1 store) Chino Hills, CA
May
2 Lowe’s Full Day (1 store) Corona
3 Lowe’s Full Day (1 store) Rancho Cucamunga, CA
4 Lowe’s Full Day (1 store) Redlands, CA
5 Lowe’s Full Day (1 store) Moreno Valley, CA
6 Lowe’s Half Day (2 stores) Murrieta, CA & Temecula, CA
9 Lowe’s Full Day (1 store) Vista, CA
10 Lowe’s Full Day (1 store) San Marcos, CA
11 Lowe’s Full Day (1 store) Santee, CA
12 Lowe’s Full Day (1 store) San Diego, CA
13 Lowe’s Full Day (1 store) San Clemente, CA
16 Lowe’s Full Day (1 store) Rancho Santa Margarita, CA
17 Lowe’s Full Day (1 store) Aliso Viejo, CA
18 Lowe’s Full Day (1 store) Irvine, CA
19 Lowe’s Half Day (2 stores) Huntington Beach, CA & Long Beach, CA
20 Lowe’s Half Day (2 stores) Anaheim, CA & La Habra, CA 1030
23 Lowe’s Full Day (1 store) Torrance, CA
24 Lowe’s Full Day (1 store) Hawthorne, CA
25 Lowe’s Full Day (1 store) Burbank, CA
26 Lowe’s Full Day (1 store) West Hills, CA
27 Lowe’s Full Day (1 store) Simi Valley, CA
30 Lowe’s Full Day (1 store) Santa Clarita, CA
31 Lowe’s Full Day (1 store) Lancaster, CA
June
1 Lowe’s Full Day (1 store) Bakersfield, CA
2 Lowe’s Full Day (1 store) Visalia, CA
3 Lowe’s Half Day (2 stores) Fresno, CA & Clovis, CA
6 Lowe’s Full Day (1 store) Modesto, CA
7 Lowe’s Full Day (1 store) Livermore, CA
8 Lowe’s Full Day (1 store) San Bruno, CA
9 Lowe’s Full Day (1 store) Cotati, CA
10 Lowe’s Full Day (1 store) Vacaville, CA
13 Lowe’s Full Day (1 store) Elk Grove, CA
14 Lowe’s Full Day (1 store) Folsom, CA
15 Lowe’s Full Day (1 store) Citrus Heights, CA
16 Lowe’s Full Day (1 store) Roseville, CA
17 Lowe’s Full Day (1 store) Chico, CA
20 Lowe’s Full Day (1 store) Medford, OR
21 Lowe’s Full Day (1 store) Roseburg, OR
22 Lowe’s Full Day (1 store) Salem, OR
23 Lowe’s Full Day (1 store) Tigard, OR
24 Lowe’s Full Day (1 store) Vancouver, WA
27 Lowe’s Full Day (1 store) Olympia, WA
28 Lowe’s Full Day (1 store) Puyallup, WA
29 Lowe’s Full Day (1 store) Kent, WA
30 Lowe’s Full Day (1 store) Lynnwood, WA
July
1 Lowe’s Full Day (1 store) Arlington, WA
2 Lowe’s Full Day (1 store) Bellingham, WA

More information on the “Char-Broil & Lowe’s Grilling Secrets Tour” and other “Char-Broil Grilling Team” tours will be posted regularly throughout the Spring & Summer….check back often!

Char-Broil & Lowe’s Grilling Secrets – TOUR 2 Schedule

March
1 Lowe’s Half Day (2 stores) Tampa, FL & Brandon, FL
2 Lowe’s Full Day (1 store) Cape Coral, FL
3 Lowe’s Full Day (1 store) Fort Myers, FL
4 Lowe’s Full Day (1 store) Naples, FL
7 Lowe’s Full Day (1 store) Hialeah, FL
8 Lowe’s Full Day (1 store) Southwest Fanches, FL
9 Lowe’s Full Day (1 store) Coral Springs, FL
10 Lowe’s Full Day (1 store) Royal Palm Beach, FL
11 Lowe’s Full Day (1 store) Lake Park, FL
14 Lowe’s Full Day (1 store) Melbourne, FL
15 Lowe’s Half Day (2 stores) Kissimmee, FL & Orlando, FL
16 Lowe’s Half Day (2 stores) Orlando, FL & Almonte Springs, FL
17 Lowe’s Half Day (2 stores) Gainesville, FL & Gainesville, FL
18 Lowe’s Half Day (2 stores) Jacksonville, FL
21 Lowe’s Half Day (2 stores) Chamblee, GA & Woodstock, GA
22 Lowe’s Half Day (2 stores) Columbia, SC
23 Lowe’s Full Day (1 store) Newberry, SC
24 Lowe’s Full Day (1 store) Simpsonville, SC
25 Lowe’s Half Day (2 stores) Greenville, SC
28 Lowe’s Full Day (1 store) Greer, SC
29 Lowe’s Full Day (1 store) Spartenburg, SC
30 Lowe’s Full Day (1 store) Shelby, NC
31 Lowe’s Full Day (1 store) Gastonia, NC
April
1 Lowe’s Half Day (2 stores) Charlotte, NC & Matthews, NC
4 Lowe’s Full Day (1 store) Huntersville, NC
5 Lowe’s Full Day (1 store) Mooresville, NC
6 Lowe’s Full Day (1 store) Statesville, NC
7 Lowe’s Full Day (1 store) Winston-Salem, NC
8 Lowe’s Half Day (2 stores) High Point, NC & Greensboro, NC
11 Lowe’s Full Day (1 store) Richmond, VA
12 Lowe’s Half Day (2 stores) Richmond, VA
13 Lowe’s Full Day (1 store) Glen Allen, VA
14 Lowe’s Full Day (1 store) Fredericksburg, VA
15 Lowe’s Full Day (1 store) Woodbridge, VA
18 Lowe’s Full Day (1 store) Waldorf, MD
19 Lowe’s Full Day (1 store) Clinton, MD
20 Lowe’s Full Day (1 store) Upper Marlboro, MD
21 Lowe’s Half Day (2 stores) Bowie, MD & New Carrollton, MD
22 Lowe’s Full Day (1 store) Laurel, MD
23 Lowe’s Half Day (2 stores) Glen Burnie, MD & Baltimore, MD
24 Lowe’s Half Day (2 stores) Baltimore, MD & Abingdon, MD”
28 Lowe’s Full Day (1 store) Bear, DE
29 Lowe’s Full Day (1 store) Wilmington, DE
May
2 Lowe’s Full Day (1 store) Turernsville, NJ
3 Lowe’s Full Day (1 store) Deptford, NJ
4 Lowe’s Full Day (1 store) Philadelphia, PA
5 Lowe’s Full Day (1 store) Maple Shade, NJ
6 Lowe’s Full Day (1 store) Lumberton, NJ
9 Lowe’s Full Day (1 store) Toms River, NJ
10 Lowe’s Full Day (1 store) Brick, NJ
11 Lowe’s Full Day (1 store) Howell, NJ
12 Lowe’s Full Day (1 store) Eatontown, NJ
13 Lowe’s Half Day (2 stores) Holmdel, NJ & Morganville, NJ
16 Lowe’s Full Day (1 store) Woodbridge, NJ
17 Lowe’s Full Day (1 store) E. Rutherford, NJ
18 Lowe’s Full Day (1 store) Brooklyn, NY
19 Lowe’s Full Day (1 store) Garden City, NY
20 Lowe’s Full Day (1 store) Bay Shore, NY
23 Lowe’s Full Day (1 store) Farmingdale, NY
24 Lowe’s Full Day (1 store) Medford, NY
25 Lowe’s Full Day (1 store) Danbury, CT
26 Lowe’s Full Day (1 store) Orange, CT
27 Lowe’s Full Day (1 store) New Haven, CT
30 Lowe’s Full Day (1 store) Wallingford, CT
31 Lowe’s Full Day (1 store) Plainville, CT
June
1 Lowe’s Full Day (1 store) Newington, CT
2 Lowe’s Full Day (1 store) Manchester, CT
3 Lowe’s Full Day (1 store) Springfield, MA
6 Lowe’s Full Day (1 store) Worcester, MA
7 Lowe’s Full Day (1 store) Westborough, MA
8 Lowe’s Full Day (1 store) Milford, MA
9 Lowe’s Full Day (1 store) North Attleboro, MA
10 Lowe’s Full Day (1 store) Seekonk, MA
13 Lowe’s Full Day (1 store) Providence, RI
14 Lowe’s Full Day (1 store) Cranston, RI
15 Lowe’s Full Day (1 store) Warwick, RI
16 Lowe’s Full Day (1 store) N. Dartmouth, MA
17 Lowe’s Full Day (1 store) Kingston, MA
20 Lowe’s Full Day (1 store) Pembroke, MA
21 Lowe’s Full Day (1 store) Brockton, MA
22 Lowe’s Full Day (1 store) Weymouth, MA
23 Lowe’s Full Day (1 store) Woburn, MA
24 Lowe’s Full Day (1 store) Danvers, MA
27 Lowe’s Full Day (1 store) Lincolnwood, IL
28 Lowe’s Full Day (1 store) Chicago, IL
29 Lowe’s Full Day (1 store) Orland Park, IL
30 Lowe’s Full Day (1 store) New Lenox, IL
July
1 Lowe’s Full Day (1 store) Naperville, IL
2 Lowe’s Full Day (1 store) Saint Charles, IL