Hiya CB – I recently smoked some meat that not everyone would think of. Either of these would be great for an element of a competitive smoke-off called “Anything But!” a reference to the Pit Masters smoking something other than the typical “two-day” competition items of Pork Butt/Shoulder, Beef Brisket, Pork Ribs, and Chicken.

First example: Meatloaf. “What!?!?” you say. That’s right. Take your favorite meatloaf recipe, say your mother’s (or if you are sucking up, your mother-in-law’s) and after mixing it up and placing it in a loaf pan, turn it back out of the loaf pan and onto an oiled grate (or just form it into a loaf by hand). Smoke it to an internal temp 160 degrees Fahrenheit (probably 60-75 minutes @ 350, 2-2.5 hours @ 250) using a fruit wood (cherry is wonderful) set up for your particular smoker or grill. If you do this on a grill, use indirect heat. I promise you will NOT be disappointed by smoked meatloaf!! (more…)

Char-Broil found out this past weekend that race go-ers at the Brickyard 400 are definitely IN! NASCAR fans could not get enough of the infrared products – particularly The Big Easy!

This week we head to Canton, Ohio for the National Ribs Burn-Off at the Stark County Fairgrounds! Please stop by and see Char-Broil at the BBQ festival associated with the NFL Pro Football Hall of Fame Enshrinement Festival! Canton, OH we have one question….Are you IN?

To see the map of all Char-Broil summer tours and find one nearest to you – CLICK HERE

Here’s a picture I took recently whilst grilling for a TV show. The host was fascinated by these. What are they and why? Use the comment section (below) to post your answer. – CB

Always good to hear from folks just starting out. When I got this picture from Sandie today, I was impressed with her photography skills and figure that her chicken must be as tasty as it looks!

I’m getting pretty good at this grill’n thang! Looks pretty good, huh? It tasted equally as good, I must say!!!!

My marinade consisted of roasted garlic balsamic with an assortment of spices thrown in!!!.. I used paprika, coriander, cinnamon, anise with a little salt & pepper. I tossed in a bit of brown sugar for good measure. 1½ hrs in a ziplock baggie before hitting the grill. YUMMY!

Hey, thanks for sharing Sandie! Keep it up!

What’s on YOUR Grill this week? Share a pix and short recipe with us by sending it to CB@sizzleonthegrill.com.

Happy Grilling!

Got an email from a regular reader this week and he included some pictures of his latest meal. Now I’ve seen one or two beer can chickens in my time. This looks to be one of the better ones and I particularly like the idea of his doing it “Old School” style on a charcoal grill – with a little apple wood for extra sweet flavors!

How Ya doing CB,
I thought I would send some pictures along showing what I did on my grill today. Here is my version of a beer can chicken. About 2 weeks ago I did a small beef brisket. This was also smoked with low heat. I marinaded the brisket with a honey teriyaki sauce for about 12 hours, then put it on the grill, low and slow. You have really inspired me to grill more. I enjoy the e-mail news letter. Keep up the good work. – Bob C. from NH

“Drunken Heineken Chicken”

I used about a 7lb chicken, washed and patted dry. Brushed olive oil all over the chicken, then sprinkled salt and freshly ground pepper over chicken and inside of cavity.

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The Hearth, Patio & Barbecue Association (HPBA) offers these suggestions for general grilling safety.*

Following a few basic steps can help ensure safe, reliable operation of your outdoor cooking appliance, regardless of what type you use. The following safety tips are designed to guide you through the grilling process. Remember, anytime you work with fire, there’s a chance of getting burned. So, take precautions. Common sense and planning will prevent injuries. (more…)

Recently I had the pleasure of cooking for a news segment for our local ABC TV station. Del Monte is a promotional partner with Char-Broil this year and they asked me to demonstrate some tips for grilling fruit. Now as you may guess in a 2 minute segment with the floor director hand signally “FASTER” and the anchor moving things along to get to whatever is next – there isn’t a lot of time for long-winded discussion about the techniques and all the tips one needs to use when preparing fruit on the grill. And since you most likely don’t live in my area and/or were outside enjoying the beautiful Friday afternoon – I thought I’d share those tips with you here. Thanks to Del Monte for providing so much good input on developing these tips.

Tips for Grilling Fruit

1. first use high heat for a few minutes, then lower the heat to create great grill marks
2. grill fruit for short time periods only
3. drizzle fruit with sugar to bring out the natural sweetness
4. apply a thin coat of oil to the grill before grilling
5. cut fruit in half and remove the core for grilling or grill bananas with entire peel on
6. grill fruit pulp-side-down first, then turn onto the peel to finish

For more recipes and to enter to win the “Fresh Grill Thrill” Sweepstakes go to www.fruits.com

Happy Grilling!

A Char-Broil Grilling Team member demonstrates The Big Easy infrared oil-less turkey fryer to a group of awestruck country music fans in Wisconsin.

The Char-Broil INfrared Tour hit one of the largest country music festivals in the country this past week in Twin Lakes, Wisconsin and now all of Country Thunder is IN!

This week we head to Indianapolis for the Brickyard 400! Fire up those engines and make sure to stop by to see Char-Broil! Hey NASCAR fans…are you IN?

To see the map of all Char-Broil summer tours and find one nearest to you – CLICK HERE

Where there’s smoke, there’s well-flavored meat and poultry. Using a smoker is one method of imparting
natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too. Smoking is slowly cooking food indirectly in the presence of a fire (or other controlled heat source.) This can be done by using a “smoker”, which is an outdoor cooker especially designed for this purpose. (The picture to the right is of the Char-Broil Double Door Smoker – CLICK HERE for more information)

CLICK HERE – To download to your computer this USDA PDF brochure called: Smoking Meat and Poultry

Liven Up Your Summer With Grilled Fresh Fruit and the “Fresh Grill Thrill” Sweepstakes

It’s summer, so venture outside, fire up the grill and throw on some – pineapple? Sear some bananas and grill some avocados?

Here’s one of the recipes CB prepared on TV today:

Grilled Avocado
with Mediterranean Salad
Ingredients:
3 ripe Del Monte avocados, halved with pits removed
1 cup diced ripe Del Monte tomatoes
½ cup diced roasted red peppers
½ cup diced feta cheese
1 tablespoon red wine vinegar
4 tsp. extra virgin olive oil (more…)