Honest work is good.

We asked the question over several weeks and linked to the survey in the newsletter:

For most folks, the traditional end of summer is the Labor Day weekend.  What are your plans?

Here’s what you told us:

• 16% – Stay home! I plan to keep things quiet and simple!
• 26% – Stay home AND host a cook-out for friends & family.
• 07% – Go to a cook-out at another home.
• 23% – Go to the lake – river – shore – etc. to enjoy the weekend!
• 28% – No plans yet – will just let it all happen

What’s our take-away impression?  Most folks like to just stay home, chill-axe a bit and not worry, but about 1/4 like to head out and find adventure. Whatever your plans this weekend we hope you are safe and enjoy some tasty food with friends and family!

Thanks and…

Welcome to the cookout!

ahhhhhhh.......

It’s already August! Wow – time does surely go by faster these days. In a few weeks it will be the Labor Day Weekend – traditionally the “end of summer” for many folks. S’pecially those with kidlets still in school.

What are your plans? Take our poll and share!

Not enough choices? Leave a comment and tell us your plans!

Thanks!

Welcome to the cook-out!

Photo credit: dornob.com

It’s designed to provide a broader range of information with features to help you use it! This is good news BUT some of the links here on Sizzle on the Grill that reference information on the Char-Broil web site may be out of commission, broken, not working – until we have a chance to upgrade the software that runs this site and re-connect links, etc. I’m hoping this all works out to provide you better service and access to more information that helps you enjoy your outdoor cooking experience – and apologize in advance for any inconvenience!

Thanks and…

Happy Grilling!

Bacon & asparagus - by Dr. Biggles

Read the post that started it all:

First sign of spring – grilled asparagus!

Links are in each story so you can read the entire post and the comments of other members of the forum, or sign-up and join in the conversation with your own comment or question!

____________________________

Snow won’t stop this couple from grilling steaks!

We weren’t surprised to hear from an avid outdoor cooking fan, who uses the moniker of “mtn gal in pa,” that she and her husband were scraping snow off the deck to fire up the gas grill. Here’s how she describes it:

Grilling steaks during snowstorm.

“Used our new Big Easy a couple of weeks ago in the snow, but way too much snow for that today.

Used the gas grill instead. Yum! Hubby did a great job.

It won’t get out of the 20s this next week. 45 degrees is a heat wave, enjoy!!! Before we started today…..

Fred had to pound a bit on the igniter to get it on. It was frozen.” ~ mtn gal in pa

____________________________

First pork loin and some stuffed mushrooms.

Pork loin & bacon wrapped stuffed mushrooms.

cewill528 hails from Louisiana and writes: Tried my first pork loin!  TMB was correct. He said I would love the outcome and well, he was absolutely correct! The loin came out wonderful! All I did, was rub the meat with some McCormick’s savory rub. 4lb loin, done in a little under 2 hours.  Ka Honu is Inspiring everyone!! I decided to stuff my own mushrooms.  The word Fantastic just doesn’t say enough. I took some baby portabella  (crimini) mushrooms and popped  out the stems, stuffed with blue cheese crumbles, topped with a jalapeno ring and wrapped in bacon.  Those had to be the best mushrooms I have ever eaten! Put them along with the pork loin and wonderful lunch! ~ cewill528

____________________________

Burgers on the grill and fries in The Big Easy

We call him “RAD” on the Users Forums but his family calls him “Ray.” Living in Pensacola, FL makes it a bit easier to brave the elements this time of year (although I understand there may be cold weather headed your way, so RAD you better put on the down filled t-shirt!)

Burger & Fries.

“Burgers and fries. Did some burgers on the RED and fries in TBE.

Look at the burger. Crust on the outside and tender on the inside.

As for the fries – it’s hard to believe they aren’t fried. Cooked in TBE with cover on for 20 minutes or so. I just cooked them to texture. When they get crispy they are done. Has anyone else tried the fries in TBE? Unbelievable.” ~ RAD

____________________________

New Years Day Porterhouse Steaks on the grill.

Platter o'Porterhouse steaks!

“I was at the grocery store and stopped by the meat dept. to say hello to the butcher who always takes care of my special request. I’ve known him for years. He told me about some fine Porterhouse steaks he’d selected for his family and then produced a large package of the same for me, saying that he’d figured I’d be stopping by. I figure-never turn down your butcher or it is back to the store shelves for you!

The marbling was perfect and I did trim some fat off the lip like CB recommended – a good idea as fat on the outside does nothing for the taste of the meat and melts off anyway. I seasoned and then seared the steaks at about 600F degrees on the Quantum and removed at 125F internal temp. They were sinfully crispy on the outside as expected. These were in the top 5 best tasting steaks on the planet! I’d marry this grill if it could talk!” ~ jjb!

____________________________

Crab stuffed mushrooms stacked up in The Big Easy ready to cook!

Crab Stuffed Mushrooms

Seems that stuffed mushrooms were on the holiday menu for many folks. This is an excerpt from a conversation thread where folks were sharing their ideas and recipes…

“Tried these SHROOMS using crab stuffing.  I got the recipe from Ka Hona. Good eats and I would recommend trying it.” ~ cookiecmk

He liked one of the recipes as suggested by another member and prepared these in The Big Easy – but I know for certain you can do them on your grill too!

____________________________

New Year’s Roasted-Smoked Turkey

Need a smoked-roasted turkey? Just call Troy!

“On New Year’s Eve for about the last 15 years we have cooked turkeys at the party, started out deep frying them (as many as 5 @20+ pounds each) to then cooking them under a steel trashcan for a few years to an electric roaster on the counter top.

Last night I said we were going to use my new SRG for this. It roasts great (best I have ever used) the grill works great and much nicer then pulling out my huge gasser for just the wife and I.

Total time was 3 hours and 45 minutes to smoke/roast this 22lb bird to perfection.

One of my friends says after his first bite “oh my … this is good, I have to get me one of those things!”

His wife followed it up with “no, just buy a bird and call Troy over for dinner and he can cook it”. ~ fsr402

____________________________
What’s sizzlin’ on your grill this week?

Send us a picture to show us how you brave the elements this time of the year to cook outdoors in your neck o’the woods.

Happy Grilling!

The email accounts were wiped out and if you sent an email to us anytime after midnight on June 10 – chances are it was not received and/or was lost.

I apologize for the inconvenience and frustration you may have experienced when attempting to access any of the pages on these two sites.  Unfortunately the server failure coincided almost to the minute of the e-newsletter being sent and thousands of folks got ’service interruption’ notices when they attempted to click through using the links in the newsletter to stories posted on the sites.

As of 6am PDST June 12 all systems appear to be operating smoothly and newsletter links are functioning.

If you posted a question, comment or sent an email on June 11 and it has been destroyed by this data loss – I hope you will consider giving us another chance to help you, by re-posting or sending me an email to CB@sizzleonthegrill.com

Thanks for your thoughtful consideration and for being a reader of Sizzle on the Grill.

Happy Grilling!

PLEASE NOTE: Your first time comments will not immediately be posted, we review it first and approve. Thereafter your comments will post immediately – however we will still review and, if deemed inappropriate according to our subjective opinion, will delete.

Here are some simple guidelines and information:

1. You should know that we do review all comments and will edit for inappropriate language or material that is not about cooking or grilling.
2. We may correct your spelling or we might not.
3. We MAY not post some comments that require specific information more appropriate to the warranty and customer service issues of grill ownership or use – however we will attempt to forward these comments to the appropriate channels at Char-Broil.
4. We may also add responses to some comments and will do so in a conspicuous manner directly into the original comment and attempting to identify our response with specific markings so as to ensure it is obviously not part of the original post.

(Update June 15, 2007 — We have added a new comment management system that will enable any registered user to comment on a comment. These will post as a “comment tree” within the original comment and will be the procedure we generally use when responding to comments approved for posting. These added comments made by you are also subject to the same review and editing procedures as the original posts.)

5. This web log is primarily sponsored by Char-Broil and is intended for communicating with private individuals who own and use Char-Broil products.
6. The web log is also sponsored by other commercial entities. Because it is a commercial project we reserve the right to edit some material submitted for posting that, in our opinion, is an unfriendly personal opinion or downright negative about our sponsors.
7. This review processes is totally subjective to the mind-set of the editor.
8. We ask that commercial entities not use our comment section as a means to promote their commercial interests. If you have a product or service you think might fit with this site – send us a note, we’re always open to ideas.
9. If you post anything untrue or that defames a private or public person, or somehow act in an illegal manner, this web log and sponsors have no responsibility for your act and as the author of the post you are responsible for the comments, whether edited or not by the hosts of this web log. We will cooperate with appropriate legal authorities to investigate any abuse or illegal activities associated with comments posted on this site.

Disclosure
Regarding Sponsors, Comments, Submitted Materials

In case the use of logos, references to products and exclusive links to the corporate web site aren’t obvious — this web site and related email newsletter are sponsored by Char-Broil and intended for the users of Char-Broil products. All comments promoting Char-Broil products are intentional and the opinions of the editor and writers are not impartial. If you have a question…please write us. Publisher@charbroilgrilling.com

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 Unported License.

By submitting your letters, emails, comments, name, photos, images, recipes, you agree that all submissions will become the property of Char-Broil, LLC. and will not be returned. Char-Broil, LLC. will have the right to print, reproduce, distribute, or modify your submission without any compensation or notification to you.

NOTE: Your act of posting a comment on the web blog and/or sending an email, submitting a recipe, photo or image to Sizzle on the Grill and/or Char-Broil indicates you have read and understand these terms.

If you have questions or concerns about this comment policy – please send your written questions to this email address: Publisher@charbroilgrilling.com with “Attention CB Comment Policy” in the Subject box.

Thanks and Happy Grilling! – CB