Char-Broil is celebrating the introduction of The Big Easy Infrared Oil-less Turkey Fryer and they want to award one FREE to one lucky winner. All eligible entries submitted and received by us prior to midnight November 22, 2007 are now being reviewed. The final 5 will be announced all next week beginning Monday, November 26 and will be posted online at www.sizzleonthegrill.com. The winner will be announced in the email newsletter sent to all subscribers on Friday, November 30, 2007 and posted on www.sizzleonthegrill.com.

Check back and subscribe to Sizzle On the Grill email newsletter in the subscription blank on the right hand side of this page!

Good luck to all who entered! and Happy Grilling!

If you visited the Everybody Outside tour stops this year, there have been several continuing random drawing for prizes. Of those contacted, these are winners thus far who have responded:

Char-Broil would like to congratulate two lucky winners! The Char-Broil Everybody Outside Tour has had thousands of people entered to win the new Char-Broil oil-less, infrared turkey fryer, The Big Easy. All of the kiosk entries were collected and winners were selected in the following:

1. From all the kiosk entries collected at the University of Kentucky’s October 27th football game, the kiosk randomly selected one winner, Annette Smith! She won the new Big Easy just in time for the Thanksgiving holiday.

2. Also selected, but this time from all the entries entered in the month of October, was Tammy Cecil of Kentucky. She also received the new Big Easy.

Congratulations winners! Just in time for the Holidays! – CB

The week before last I was on the road to the bright lights and big city of New York. Mid-Town Manhattan to be specific and at a landmark restaurant – The Bryant Park Grill.

Char-Broil holds a special luncheon for the press and writers representing all the major publications and wire services every year, but unlike the luncheon fare enjoyed by other guests at this world-class restaurant, the Char-Broil luncheon serves family-style barbecue and grilled foods just like I make at home every day! OK – they are turned “up a notch” just a bit! (more…)

Football fans gather round the EveryBody Outside tour tent to sample some great tailgating food prepared in The Big Easy – Pilgrim’s Pride Turkey and on the TEC grill – Hillshire Farms Brats, all served with a little Sante Fe Salsa on the side!

The Char-Broil Everybody Outside Tour just wrapped up another week on the road with a busy and fun stop in the beautiful city of Greenville, NC. Greenville is the home to East Carolina University and a bustling college town and we all really enjoyed our week there – consoling the locals when the the Pirates fell to in-state rival NC State. We now head to Lexington, KY for the University of Kentucky versus Mississippi State football game. Should be a great week, so stop by if you’ll be in the area and say hello! -Warren

I got another email with one of those funny videos about turkey frying…I think you’ll get a chuckle out of this one:

Just click on the photo to link to the video on YouTube.

Short-Cut Beef Brisket resting after 1 hour on the grill.

I’ve said many times that I’m a fan of the authentic flavor of meat. That means I don’t usually enjoy grilled or roasted meat of any kind that is over spiced or sauced. That said, I do enjoy spices – but as a compliment to the food, not as the main ingredient. You will see my eyes widen in horror when I see someone over season a piece of beautifully prepared meat before they taste it…or if they automatically add massive amounts of hot sauce. For instance, I never understood the “blackened” fish phenomenon a few years back. Most white fish has a very subtle flavor and I can’t think of one reason why you would mask the delicate flavor with burnt spices? OK – just my thing, I know many of you enjoy this style of preparation and I just say – everyone to their own.

I think one of the many reasons I admire my friend and regular contributor to Sizzle on the Grill, Chef Marvin Woods is because he has perfected a way of using low country and Caribbean spices to enhance the natural flavors of all types of food without masking or overpowering it. When I lived in Texas and had the pleasure of traveling throughout Oklahoma, Louisiana, Arkansas, Mississippi and New Mexico I gained a healthy respect (more…)

The folks at Char-Broil sent me links to these two videos just taped last week with the help of some local fire-fighters. I think they just might make you smile!

Click on the image(s) below to link to YouTube to view the video(s).

Enjoy!

This past weekend was a very big weekend for the Char-Broil Everybody Outside Tour as we visited Lowe’s Motor Speedway for the Bank of America 500.

It seems like every one of the thousands of people at the race stopped by to sample the Hillshire Farms sausages and Pilgrims Pride chickens – and especially the Pilgrims’ Pride turkeys we “fried” in The Big Easy. We certainly got a lot of questions about how The Big Easy worked and how it could deliver such crispy skin while keeping the meat so juicy!

This weekend of October 19th the tour will be in Greenville, North Carolina, attending the ECU/NC State football game. – Warren

CLICK HERE to view the schedule.

I met Mike long distance when a friend sent me an email link to some of his creative and funny videos on barbecue. I called him and we started a conversation about barbecue that persuaded me that Mike is the real thing. He loves BBQ.

A few weeks ago Mike read about The Big Easy on this blog and decided he needed to get one at his local Lowe’s. Since then he’s cooked turkeys, chickens, pork roasts, beef roasts and I think he’s personally responsible for getting at least a half dozen of his friends to get them as well. That’s mighty praise from someone who’s a professional BBQ competitor and caterer. Here’s a recipe he sent to me this morning that I think you will enjoy. Then be sure to link to his video provided at the bottom of this recipe and also read about Mike in the Author Bios section of this blog. – CB (more…)

I saw Adam this past week at a special event and he passed along this recipe to share with you. – CB

Go beyond traditional buffalo wings with this sweet and spicy chicken wing recipe that will be a hit on your tailgate or at your football party.

Ingredients

1 package chicken wings (about 18-24)
1/4 cup pure maple syrup
3 TBSP brown sugar
1 TBSP butter
3 TBSP Thai chili sauce

Season the wings with salt and pepper or your favorite all-purpose seasoning. Fire up your grill for low heat. Gas is fine, charcoal is better.

In a small sauce pan, add the syrup, sugar, butter and chili sauce. bring to a simmer, whisking briskly. Remove from heat.

Grill the wings over this low heat for about 20-25 minutes, or until the skin is nicely browned and crisp. About 2 minutes before you plan to recover them, baste the wings with the maple glaze.

Enjoy! – ADAM “Men In Aprons” CLICK HERE