Grilled pork rib chops 'glazed' with a wet rub during finishing.

In my neck o’the woods most meat counters offer a 3-4 bone pork loin rib roast that is pretty darned affordable.  I can generally find one in the $6 – $7 range that serves and satisfies all three of us for dinner.  I certainly enjoy pork that is slow smoked or barbequed, and this cut of meat does lend itself quite nicely to those methods – especially if you brine it before slow cooking. Previously I’ve posted recipes for preparing this roast as a whole cut of meat – and I also pinch a few extra pennies out of my food budget by purchasing the roast and trimming it into chops myself.  If I purchase a 4 bone roast, I can trim the roast into nice big thick double chops for just my son and me. Dee-Lish-Us!

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Grilled Skirt Steak with Pan Drippings.

Skirt Steak is one cut of beef that is usually pretty inexpensive and easy to grill on a gas grill. It’s the perfect meat for a quick and easy weeknight dinner. Grilled skirt steak takes little prepping before grilling and will satisfy even the ‘hungry man’ at your supper table when served with some  quick mac & cheese and a side salad or green vegetable.

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People often ask me what sounds like a simple question and hope for a direct answer:

“CB – How long do I cook it?”

The answer is not direct at all.

If you are searing meat like beef steaks, it’s one time – chicken another – pork yet one more and fish, well there are all manner of times to use when searing fish.

Oh – you’re slow cooking using indirect heat!  Well then, that’s different!  See what I mean?

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All along the Gulf Coast this week-end there will be parties to attend, parades to watch and tasty food to enjoy as folks celebrate Mardi Gras!  Though he hails from near Mobile, not New Orleans, nobody who knows him would ever call our Guest Chef and regular contributor “Terry – Way Down in Alabama” a wall flower when it comes to celebrating this time of year.  Yep – when it comes to Mardi Gras you can rest assured Terry is enjoying himself to the full extent of the law and common sense. (more…)

A while back I had the pleasure of meeting Chef Chris over a cuppa coffee when he was attending an international chef conference and seminar here in Seattle.  Since then we’ve had the opportunity to chat several times and I’ve come to respect this man for his outstanding cooking skills, stores of knowledge and ability to communicate so well about the joys of making well-prepared food. (more…)

I am amazed at how much some people know about cooking food outdoors on the smoker or grill and I  learn by listening to their advice. You can too! Just click on the Users Forums link the the navigation bar at the top of this page and a list with your questions. Check out the different boards, topics and conversation threads and I bet you’ll find some good information you can use.  I’ve found that most everyone who participates will give out advice readily to those who post questions.  And, if you have something to share in the form of advice or comments about outdoor cooking, I encourage you to jump into the conversation because you are certainly welcome!

A couple of weeks back the national media were all fluttering – as if they’d discovered something new – about a primary food stuff the barbeque community has been preparing and enjoying for years.  (more…)

Check the weather in your area.

It’s kinda small and you may have overlooked it. But it could help you plan your next outdoor event – and it’s free!

Find it on the lower left-hand column of every page of the Sizzle on the Grill web log. The Weather Network weather forecaster. Use it to help plan your outdoor activities all over North America and throughout much of the world! (more…)

I received this email from Butch & Judy Mangold describing some of the fun they’re having with The Big Easy.  From the looks of things – I think they are pretty creative  cooks and put on quite a spread.  I’d do well to get invited to enjoy a meal when they are out and about camping! (more…)

Say – do you like bacon as much as most of the folks I run into these days?

Well – let me help you add bacon to every recipe you read online!

Just CLICK HERE

and you can add bacon to all the recipes you read here at Sizzle on the Grill.

I’ve been looking forward to this day all week. In celebration of my son having his braces removed I’m preparing several racks of baby-back ribs on the Char-Broil Silver Smoker. In previous posts I’ve provided some ideas for how you can get pretty good results turning out some tasty smoked meat on your gas grill. But for the pure pleasure derived from taking the time to properly build and tend to the fire and, quite frankly, just pausing from the rush-rush of daily living and cooking -tit’s a good thing to really enjoy the entire process and there is no substitute for a slow smoked & barbequed meal. (more…)