I asked readers to share their holiday plans:

Hi CB…It’s Bob from Jersey. Saturday we’ll be doing ( 4 ) 9lb. pork shoulders and ( 1 ) 5lb. turkey breast. It’s an early morning but it’s so worth it. Hope you have a great holiday and I know it will be with good food and friends. – Bob
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We got the fire pit ready today and thought of you. It’s raining, while normally that would make us sad – due to the forest & range fire hazards we feel safe. Enjoy your holiday! – Dora, Oregon
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We’ll be using your recipe for grilled salmon (Northwest meets Southwest) and toasting the day with bubbly – Jess, Wisconsin
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My family always heads to the beach for some final days of summer. Hey wait a minute we live on Oahu and it’s always summer here! We’ll still head to the beach and grill short ribs, huli-huli chicken, and if my Auntie Peg is successful – we’ll grill up some fish as well! – Lloyd, Honolulu
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Picnic. That’s what we do. We’ll head to the river Saturday and take along ribs I will cook over night. Along with some brisket and a chicken or two. Al, San Antonio
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I’ll be working at the fire station. Wish we had one of those new infrared turkey cookers…that looks great! Frank, Birmingham

Keep em comin folks! – CB

I am so very pleased with how easy it was to “fry” a turkey without oil – and using The Big Easy infrared cooker – that I’ve been pestering the engineers at Char-Broil (That’s the last time they give me their direct line!) to get a better understanding about just how this technology is going to change outdoor cooking. Here’s what they said:

“CB – The simple explanation is that infrared energy penetrates the meat…as well as creating a very high temperature that “sears” the outside to hold the moisture in. Unlike microwaves which activate water, the infrared acts upon the proteins.”

Like to see a video about how The Big Easy works?

The infrared energy evenly cooks the turkey at a rate of approximately 10 minutes per pound. The skin gets brown and crispy, the inside remains moist and juicy and the process is about as easy as 1 – 2 – 3

1. Put the turkey or meat in the basket
2. Place the basket in The Big Easy
3. Connect the propane tank to The Big Easy, turn on the propane at the tank, turn it on at the cooker and then turn the ignition knob to light the burner according to the instruction manual

That’s exactly what I did and the results were great! CLICK HERE to read about my experience.

Want to get some tips about cooking in The Big Easy or have a question you’d like to share?  Check out the USERS FORUMS and see what other backyard cooks, just like you, have figured out. CLICK HERE

I don’t know the name of the person who first bestowed upon zucchini squash the title of “Summer Fruit Cake” but it surely fits. While most of us enjoy the tasty young version of the vegetable, the problem is the one or two stealth versions that we trip over in the garden and shock us with how large they have grown. And if you know someone who grows zucchini you have more than your share of “Oh I just brought a bag for you because I have so many!” surprise visits. I’ve even had several bags left at my doorstep – anonymously – waiting for me when I return home.

And that’s how this one, that we’ve come to refer to as “The Giant Zucchini,” came into my possession. I suspect my sister Candy dropped it by surreptitiously by the cover of night because it had a note attached to it that read: “Dear CB – are you up to the challenge of this bad boy?”

Here is my reply: (more…)

This past weekend I had an amazing time cooking turkeys at a party. I used the brand new “The Big Easy” the oil-less turkey fryer that uses infrared energy instead of hot oil to “fry” the turkey. I cooked two big 12-13 pound turkey in about 90 minutes each. They were as juicy on the inside and crispy on the outside as any fried turkey I’ve ever tasted. And it was easy!

A 13 pound hen turkey lifted from The Big Easy after cooking.

The Big Easy turkey fryer from Char-Broil is an oil-less way to ‘fry’ a turkey that uses infrared technology instead of oil to safely deliver the same moist, crispy and flavorful results in less time start-to-finish as it takes to fry a turkey in a vat of scalding oil. No measuring oil to compensate for displacement of the turkey in the pot, no pre-heating of the oil to achieve the correct temperature. And most of all – no worries or hassles about what to do with the oil when you are finished!

Frying is one of the most popular and best-tasting ways to prepare a turkey. But frying a turkey in oil requires a lot of attention and a lot of prep work on both ends of the meal. (more…)

For grillers on the go, tailgating foods should be easy to prepare, quick to cook and require minimal clean-up, after all, when you’re gathering with friends and family before a big game or race, timing is critical!

Our friend Chef Marvin Woods shares a quick tailgating recipe you can use on the go.

You’ll need Windows Media Player or Quicktime to listen to the Podcast by clicking on the link below:

Quick Tailgating Recipe

One of the rituals of late summer and autumn is American football. Whether you go to the game, listen on the radio or watch it on TV there is one thing everybody seems to enjoy with their football – Food! I would hazard to guess there are as many opinions on what food is the “best” gas there are for which team “rules.”

Being mindful of the passion folks have for their home team, recipes and specific food they prefer to enjoy before, during and after the game I write this post with some trepidation. With “all due respect for your personal and regional tastes” I submit a couple of basic recipes to get your mind activated:

CB’s EZ Fajitas
CB’s EZ Grilled Bratwurst Recipes
CB’s Bite-Size Burgers

Now – How bout you send me some of your ideas?

Happy Tailgating!

The Everybody Outside tour visited Columbus, GA – home of Char-Broil. Team members shared tips and tricks with grill masters at the new Char-Broil Steakhouse restaurant just across the Chattahoochee River in Phenix City, AL. The restaurant opened in late July and already is becoming a favorite spot for families who enjoy great grilled steaks, chops and the house specialty Smoked Prime Rib. The restaurant sears steaks on the TEC infrared grill - the same design used in the TEC Series Char-Broil grills available at Lowe’s.

Coming up this week the Everybody Outside tour is at the Stokin’ the Fire festival in Birmingham, AL. Stop by if you’re in the neighborhood!

What makes grilling different from other styles of cooking is that it’s all about ritual. Grilling and barbeques are a quintessential part of the American summer, and it involves more than cooking meat over an open flame. It’s a time-honored process of marinating, smoking, seasoning and grilling – all while sharing good conversation. Our friend Chef Marvin Woods advises you how to have the ultimate grilling experience.

You’ll need Windows Media Player or Quicktime to listen to the Podcast by clicking on the link below:

Rituals for the Ultimate Grilling Experience

Different regions of the country have unique flavors and tastes they enjoy more than others. Same goes for people you invite to your house for dinner. Some may really enjoy hot and spicy while others prefer subtle flavors with citrus and sweetness. Here are several sauces that I use to compliment grilled or barbecued meats. I will sometimes place several sauces out and ask folks to help themselves. And I always have a couple varieties of hot sauce available for anyone who absolutely has to have a lotta heat!

Just click on any of the recipes below – where a printable version is also available.

CB’s EZ Lemon Garlic Butter Sauce
CB’s EZ Thyme Butter Sauce
CB’s EZ Oregano Butter Sauce
CB’s EZ Tarragon Butter Sauce
CB’s EZ Teriyaki-Style Sauce
CB’s EZ Savory Steak Butter
CB’s EZ Basic Beer Sauce
CB’s EZ Georgia-Style Mustard Sauce
CB’s EZ Dr. Pepper BBQ Sauce

I encourage you to experiment with flavors, textures and spices to enrich your outdoor cooking skills. Do you have a favorite sauce or comment about one of these? Please share it by email or in the comment section below!

Happy Grilling!

Hello from the Volunteer State!

The Char-Broil Everybody Outside Tour just wrapped up a weekend at the Jefferson County Fair, which took place in Jefferson City, TN. The highlight of the fair had to be the demolition derbies. Each night different classes of cars entered the track to be pitted against each other until there was only one left operational, and the collisions really gave the crowd a thrill!

Leaving Old Rocky Top, we are headed to the home of Char-Broil in Columbus, GA. There the tour is extremely excited to be visiting the very first ever Char-Broil Restaurant. If you live in the area, come on out to Phenix City and say hello, we’ll be at the restaurant both Friday and Saturday evenings. – Warren