The Big Easy Grilling Team proudly displays their "2nd place in chicken" trophy - won in competition with teams of traditional stick burner cookers! That's TMB, Steve and "Test Rocket" l-r.

Hey guys!!!!

Well I finely got back from the competition!!!    OK here is the low-down. First a BIG thanks to TestRocket and my friend Steve without them this weekend would not have been this good!!! TestRocket, Steve and I took on some pretty tough competitors this weekend. There were 15 teams and most were using pull type smokers, one of them was the 2009 Grand Champion at “Jack Daniels” the shade tree comp.  Now let me tell y’all TestRocket and Steve were a very big part in this team winning anything.

Here are the results:

2nd place Chicken
7th place Pulled Pork
6th place Ribs
4th place Overall

I had many competitors come over and ask questions and look around at the 3 SRG’s and couldn’t believe when I told them it wouldn’t take long to cook (smoke added) butts. I started at 3:08 am Saturday and pulled them at 7 am (200F degree IT).   Then all we could do is wait till 11:15 am to start the ribs and prep the chicken. So we stood around for awhile and the other teams were very busy but not us — we enjoyed our time (Big Easy makes life easy!) We cooked the ribs and had to hold them halfway till we could finish the chicken then we placed the ribs back in for the rest of the time need to finish. I cooked everything with 3 SRG’s but 4 would have been better. May be Kimmie will get me one for Christmas!

- TMB

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For more pictures and information about how TMB and his team-mates used the infrared Big Easy Smoker, Roaster & Grill to cook competition style BBQ – read the conversation thread on the User Forums Community.

Tailgating – it isn’t just for football anymore!

I call this line with more than 100 kites a "stairway to heaven."

This past weekend we took a short road trip to the International Kite Festival at Long Beach, WA. Thousands of kites in the air. All at once! This annual event draws kite enthusiasts, both fliers and lookers, to watch competitions, amazing acrobatic stunts, demonstrations of huge as well as miniature kites and take advantage of the day-long on-shore winds this time of year that are perfect for flying kites.

The little place we stayed was located at the edge of the dunes and I parked my rig, opened the trunk and within just a few minutes had the grill ready set up and ready to cook.  On the menu were shrimp two ways: 1) seasoned with garlic and pepper and 2)  prosciutto-wrapped.  Oh – and some garlic bread we picked up at the store.  Nothing special and everything could be prepped on the spot.

Let me start with the view. I believe an important aspect of tailgating is setting up to enjoy the view. Either it’s the parade of folks in the parking lot, there to celebrate and enjoy pre-game activities – or it’s the natural scenery.  I had both – er, if you call a line of riders on horseback a hundred yards distant in the dunes a parade!

I sat on the tailgate of my rig to enjoy the parade of riders on horseback traverse the sand dunes, whilst the shrimp were on the grill.

Preparation was simple - one cleaned and dried shrimp placed on one thin slice of prosciutto - wrap. Repeat.

Cooking was easy too! Spritz prosciutto wrapped shrimp with canola oil, place on Medium High grates - listen to the sizzle - use tongs to turn!

The shrimp cooks inside the prosciutto wrapping, the ham crisps up just a bit. Plate with sauces of choice, I used squeeze of limes remaining from the beverage hour.

Necessity is the mother of invention. Store-bought garlic bread heating on the hood of the grill.

After dinner the grill was cool and I collapsed the supports before stowing in the back of my rig. Easy-Peasy!

Too often the set up and preparation for a tailgate or picnic meal takes far too long relative to the amount of food and the time spent enjoying it!  This little portable infrared grill from Char-Broil was a no hassle grill to store in the back of my rig – keep food cold in one of the standard issue insulated cases, and keep cooked food warm!

We’ve prepared several meals on the Grill2Go ICE as has Mike “Pit Pirate” Hedrick. He loves it for steaks. I love it for the convenience and for being a swell cooker for just about anything I want to grill!

What and when to you like to grill ala “tailgating?” Post your answer in the comment section below.

Thanks and…

Welcome to the cook-out!

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U.S. Armed Forces July Fourth BBQ
Kandahar Airfield
Kandahar, Afghanistan

It had been at least two weeks since I had enjoyed a hamburger. I was jonesing in a big way for my beloved All-American classic sandwich. After my previous burger from the mess hall I was pretty sure that I wouldn’t be having anymore burgers until I was back in the States. I had a few days off between embeds and heard about a massive Fourth of July BBQ that was being held on base for the U.S. forces. Not only would I be able to get a burger but it would provide an opportunity to take a few pictures of the soldiers being treated to something other than the chow they get at the DFAC. I grabbed my fellow photojournalist Ben Brody and we headed over to the festivities.

It was another scorching hot day in Kandahar, probably close to 120 degrees. The BBQ was just getting underway and people were starting to trickle in. Dozens of tables had been set up along with four serving stations that were dishing out burgers, dogs, ribs and corn. The same guys who do all the cooking in the DFAC’s were out in the heat laboring over massive BBQ grills. The troops were also treated to live entertainment as soldiers who had signing or dancing skills performed on the back of a flatbed trailer decorated with red, white and blue decorations and a sign that read “We Love U.S.A.”.  Don’t forget about the Sumo wrestling. Guys squeezed into massive fat suits and hopped around attempting to wrestle their opponent with limited mobility. I imagine spending 10 minutes in that suit in the uncomfortable heat would easily shed a few pounds from your body.

After watching the entertainers and laughing at the Sumo wrestlers, it was time for some BBQ. Ben and I lamented as we made our way to the back of the now lengthy line. All four lines were now about 200 soldiers deep and not moving very fast. We baked in the sun as we slowly inched forward. Two soldiers were doing old school break dancing on the trailer stage while rapping lyrics that were difficult to decipher. They belted out lots of “yeah boy” and threw out hand gestures. After close to 20 minutes we finally made it up the serving station.

High Ranking Miliatry offices cut a table-size birthday cake to celebrate 4th of July with all the soldiers in Kandahar, Afghanistan 2010

High ranking officers from all branches of services served from chaffing trays filled with dozens of preformed burger patties, hot dogs and ribs that were drenched in BBQ sauce. I got a burger and some ribs with a side of corn since it had been weeks since I had seen a vegetable. To my surprise, there were proper sesame seed buns, American cheese and even thick slices of bright red tomatoes. I had almost forgotten what a tomato looked like. I grabbed a couple packets of ketchup and mustard and searched for an empty seat.

I assembled my burger with the cheese, tomato and a mixture of the ketchup and mustard. Once put together, it looked like an old fashioned burger. I couldn’t wait to dive in. The bun was pretty spongy and a little dry but it soon compressed down and moistened up a little from the mustard and ketchup mixing with the juices of the tomato. The preformed patty (that was designed to look like it had been hand pressed) had the exact flavor of the patties that they used to use at my high school. It had a little bit of spice and a stiff texture with absolutely no juice. It wasn’t that bad and was way better than the pucks they sling at the DFAC. The ribs were decent but the corn was a complete disappointment. It must have been soaking in water for hours to give it that “wet sponge” texture. There was no crunch whatsoever.

How good was the burger? Well - not very good at all. BUT the company of soldiers so far away from home was tremendous.

All in all, it was a fun time at the BBQ and the burger was decent enough to fulfill my burger urge and keep me going for a few more weeks before I could get some good eats. The troops seemed to enjoy the little break from war and the DFAC chow.  Even if it was similar to the food they eat every day, I think the fact that it was cooked on a grill makes it a little better. Did I mention that there was cake and pies? A whole tent was filled with every imaginable kind of pie and there was also a massive sheet cake of an American flag that was cut but 3 high ranking officers with long chef knives. Well, they didn’t cut the whole thing, just sliced into before a team of local workers butchered it to the point that it looked like someone had taken a Roto-tiller to it.

As we were leaving, the sun was setting and we joked about when the fireworks show would start. Someone chimed in that they had heard there was going to be a flyover. We laughed at the thought of that since pairs of planes and helicopters routinely take off from the airfield about every 15 minutes. So, unless they were going to do a flyover with a fleet of three dozen planes, it might go unnoticed. As for the fireworks, I think these guys see enough real fireworks every day.

by justin on July 21, 2010

Dr.Biggles Cheese Burger - Courtesy Meathenge.com

Grilled Chicken - finishing with White Rosemary BBQ Sauce. S. Garvey

Made "Chinese style" smoked country ribs with rub - seared and slow cooked over hickory wood chips on our Char-Broil grill. - Lu Ann Reed

Brisket toward the end of the smoke, along with chicken leg quarters and split breasts...on Silver Smoker - Ron Lennex

"Muffin Pan" chicken thighs - DJ Watkins

MOINK Balls and Bacon Wrapped Peppers - Joe Golden

What’s on YOUR grill this summer? Send us a picture or share it on the Char-Broil wall on Facebook.

Thanks and…

Welcome to the cook-out!

"I truly believe it makes the best steaks I have ever had." ~ Terry

Hey CB!

Hope all is well. I have been so busy with work and home I haven’t had a lot of time to write. Well, except when I went to the beach where I have fished and taken my children all their life and saw the oil and then the pictures of the oil mess across the coast… got a little ticked that day.

But this is why I am writing today…

Just wanted to let you know I have had the opportunity to use and enjoy food grilled on the Char-Broil “Red” infrared grill I bought my daughter. I truly believe it makes the best steaks I have ever had. Heather uses it almost every day and loves it!

Terry
“Way down in Alabama”

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How do you describe your idea of the “Best Steak?” Take my informal survey and let me know!

Best Steak Survey

Here’s proof that he followed your advice:

Gulf shrimp in their shell on the Char-Broil Big Easy Smoker, Roaster & Grill.

My son and I both enjoy eating the crunchy shells of shrimpwhen they are grilled or wok fried. We came to that conclusion when eating at Romy’s on the North Shore of Oahu — fresh shrimp right outta the pond and into the wok! Yum! (I didn’t have the heart to tell him it’s good to clean ocean prawns & shrimp before cooking — but not that big of a deal…gulp!)

Prawns & shrimp are a good choice for grilling because they tell you when they are ready to turn when they turn pink. (Grilling shellfish like prawns or shrimp in the shells will keep them moist if you prepare on a traditional gas or charcoal grill. Infrared grills don't have that problem.) We also added some early season Walla-Walla sweet onion culls and lemons. Try grilling lemons the next time you serve fish or chicken. Tasty!

Max is becoming pretty good at grilling steaks and chops - he uses the quick sear method after warming the steaks on the counter-top to room temperature (or sometimes in the oven to 100F degrees internal.) The meat spends less time on the hot direct grilling surface (450F - 650F degrees is best for searing) and can get those tasty and attractive sear marks but not over cook the interior of the meat. (See photo below.)

A plate of love is always tasty! We two feasted on grilled gulf shrimp, ribeye steak, grilled sweet onions, roasted corn, baked potato and sliced 'maters!

USDA Medium Rare is 145F degrees. We like our steaks a bit more rare than that and pull them at about 130F - 135F degrees internal temperature. By safely warming the steak prior to cooking, and with a HOT grate surface, steaks can be seared on the outside with minimal intrusive cooking inside. Meat changes color at about 150F degrees. When you cut into a piece of beef and see the gradual change of surface color to a brownish-gray to the pink center...that indicates the meat has hit that 150F degree mark where the color has changed. Not a bad thing at all - just an indication of what's been happening!

It’s good to be home after a spring season full of travel. I appreciate meeting folks on the road but there is just something about sleeping in your own bed and making coffee in your own kitchen, not to mention having dinner with your family and folks you love – that makes being home so darn good.  I really appreciate everyone who voted in the “What to fix CB for Father’s Day” poll and also appreciate those who just got a chuckle out of it.  You all were there at the table with me for this meal!

Thanks and…

Happy Grilling!

Grilled sausages, chicken breasts, steaks and peppers by Nicholas.

Hey CB,

Have a look at a little feast I whipped up with Char-Broil Quantum grill…

Regards, Nicholas

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How Ya Doing CB?

Well, inspired by your post in the newsletter – I tried my luck with “Baby Back Ribs” today. They were OK but I had trouble keeping the charcoal at a good temp.

I was looking for 275F degrees and couldn’t get it to go over the 225F degree mark. We had a cool NW wind that was keeping everything cooled down. The ribs were a little dry on the outside but tender on the inside. I have not mastered this art at all.

The membrane was removed. Used your method, spoon and paper towel. Worked real good.

I used a dry rub that I like from a mail order place in Tennessee .

Wrapped ribs in plastic and placed in the refrigerator over night.

Started the charcoal in the chimney and separated in two piles in the grill. I used wet cherry wood for the smoke. Also tried using two aluminum loaf pans with the bottoms cut out to contain the charcoal. I did get finally get the grill to 275 degrees. (Also I bought a package of grill liners to make easy clean up.)

Ribs finished.

Any advice you have on ribs will be appreciated.

Have a good week,
Bob C. from NH

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Thanks for sharing this with us Bob. Couple of thoughts come to mind, since you asked:

First – Maybe cooking temperature is a bit high? I’m comfortable with under 250F for a slow cook with smoke. The internal temp of the ribs needs to get up to about 200F for the collagen and connective tissue to break down – it does at about 195F or so – but in a dry air smoker you can risk drying out a bit.

Second – Consider using the “Texas Crutch” – so named because, well to be truthful, I don’t know the actual reason just the mythology.  Essentially it’s the simple technique you perform after an hour or so of smoke at the 225F – 250F range — remove the partially cooked racks and wrap tightly in foil with a bit of moisture added (like apple cider, sauce or such) and let them continue to cook. This really softens up the meat and helps hold in moisture.

Third – Cook the ribs over direct heat for the final 10 minutes and glaze the unwrapped ribs with your favorite sauce. You could make it with a liquid medium like beer, water, ketchup, juice, etc. and the rub you like!

Smoke – Dry wood smokes, wet wood steams. I understand the use of dampened wood in the mixture will seem to slow things down and make the chips last longer. But, think about the competitive BBQ teams – then don’t use wet wood, it’s always painstakingly dried and cured before smoking.  Just sayin’

And the best advice I can give is to check out the Users Forum for advice, tips, tricks and good input from fellow backyard cooks who join in the conversation.  Regardless of the grill or cooker you own and use – you can probably find some helpful advice and friendly conversation there!

Do you have a tip for Bob? Or a question? Or want to share one of your backyard cooking experiences? Post a comment below or send me an email: cb@sizzleonthegrill.com  You can register online to post your comments on the Users Forums as well. (Registration serves to help block automatic spam-bots!)

Thanks and…

Happy Grilling!

I totally love my new Char-Broil RED Urban infrared grill!!  My first gas grill ever!  I’ve been a Webber briquet dude for over 20 years. No longer! Hope you like the photos.

Sincerely,
Donaven S.
Santa Cruz, California

Donaven "Happy as a clam." enjoying his new Char-Broil RED Urban infrared grill. "The ol' webber is going to the curb!"

Char-Broil RED Urban Grill --- "Loadin' the little 2 burner RED up!!"

A few minutes earlier…

Ribs anyone? Love being able to use wood in the RED. One burner on low works great for slow smokey goodness!

Char-Broil RED Urban Grill -- "Skirt steak is a fave!"

"Garlic, lemon juice, brown mustard and pepper marinaded chicken quarters on my new Char-Broil RED Urban Grill."

And finally a plate of turkey cheese burgers hot off the Char-Broil RED Urban Grill! Love how the upper rack browns the buns perfectly!!

Thanks Donaven.  I wish you could let go and really show your emotions – tell us how you feel about this new infrared grilling experience – rather than hold back and repress your inner thoughts!  Wow…you are one busy fellow.

Thanks and…

Happy Grilling!

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Do you have photos of your cook-out, special event or a family meal? Share them with us – email to CB@sizzleonthegrill.com.

Roasted tri-tip in the Big Easy Smoker, Roaster & Grill by Dr. Biggles

Smoked pork butt by Bobo

London Broil on the Quantum Urban Grill by Sean.

Stuffed Ham & Bacon Balls by TMB

Smoked BBQ Pork Butt in the Double Chef by Drunken Master

Baby Back Ribs by CB

New Grill (Commercial Series Quantum 3 burner) for Shawn!

Grilled Banana Splits by CB

Burger with cheesy goodness, mustard & onions on RED Urban Grill by Les.

What did you cook this weekend? Share your photo by sending it to cb@sizzleonthegrill.com.

Thanks and…

Happy Grilling!