Several weeks back I enjoyed a perfectly prepared pork chop served on a bed of saute’d spinach, tomato, mushrooms and garlic.  Ahem.  I made it in my kitchen. I’d intended to prepare some chops on the grill – but it was raining so hard I just couldn’t make myself head out to cook so I worked out some ideas with a sauté pan on the stove-top.

Pan-seared boneless pork loin chop with sauté of mushrooms, spinach, garlic and tomatoes with sauce of reduced balsamic vinegar.

This is the result:

It was tasty and I’m really glad I made it. Today I wanted to translate this idea to the grill and show you what I did in hopes that it will inspire you to comment and give me suggestions as well as take a shot at translating some of your favorite recipes to preparation on the grill.

Here is a pictorial that explains what steps I took to prepare this lean cut of meat for a very tasty meal.

CB’s EZ Seared Boneless Pork Loin Chops with a pan saute of spinach, mushrooms, garlic and chopped tomatoes.

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If you’ve visited the Users Forums you will already know it’s organized into different Boards about grills and styles of cooking.  Many folks who are looking to purchase a new grill will stop by and read posts about the grills they are interested in, perhaps even post messages and get information to help them decide.  Jon went through this process and chose a new Char-Broil grill with the Quantum infrared cooking system.  He added this post about his first cooking experiences over the weekend. Take a look at his report and maybe spend a few minutes on the Users Forums to find answers to your questions about grills, grilling and various outdoor cooking techniques.

Thanks and…

Happy Grilling!

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Chicken “By the Numbers” on my new Quantum infrared grill.

Hey CB and all: So I had to run my 8 year old daughter to a 2 1/2 hour baseball camp, and while I enjoyed it, I kept thinking about my new and still unused Quantum at home. My daughter must have sensed what I was thinking. At break she came over and said, don’t worry Dad, when we get home I want you to cook lunch on your new grill! Wow what a trooper! When we got home, nobody else was around so I made hamburgers for she and I.  Wow, talk about great burgers! And its amazing how they really don’t shrink as much as on a conventional grill. (more…)

The guest chefs who contribute to Sizzle on the Grill are predominantly backyard cooks who are passionate about cooking outdoors.  I particularly enjoy hearing from The Grillin Fools because one of their favorite cookers is the same one I use.  And it’s old school all the way.  Here’s a photo story they posted and I re-post here for your pleasure and enjoyment. I hope it inspires you!

Thanks and…

Happy Grilling!

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Comfort Food – Beef Chuck Roast! | The Grillin Fools

Hiya CB – thought you’d like to see a cook we did recently on our “OLD” Char-Broil 940x that was inspired by some cooks you’ve done in the past.

The marinated and smoked chuck roast in a roasting pan on the grates.

It is looking good and the flavors are melding!

Tender, smoky and flavorful comfort food!

Years ago I prepared just the roast on the grill at the urging of my dear departed father-in-law Russ.  He created a whiskey marinate that gave me heartburn for a couple of days so I needed a different, yet simple, approach for this method. (more…)

With much of the nation having unseasonable cold and snow  this week – hello Florida? – it seems like I’m rubbing it in to say that most of my local markets were featuring fresh asparagus on special this week.

Sorry.

It’s the early season variety that’s kinda thin but so-so-so very tasty. Especially when it has a little grilling char on it: DEE-LISH-US!

I did the basic cooking method:

1. Snap or cut off the woody ends, rinse under water, dry with a paper towel and spread out on a large sheet pan to air dry thoroughly.

2. Drizzle with pomace olive oil and season with freshly ground sea salt and black pepper then toss and mix by hand. (more…)

For several years I’ve referred to a technique I call, for want of anything better – “Sear & Hold.” This uses the grill to sear steaks, chops, burgers, fish and even chicken over direct high heat – and then finish on low indirect heat to produce a tasty and perfectly cooked meal for your guests. Using this technique on just about any grill, pair of tongs, a thermometer and a little practice you will consistently serve food your guests enjoy and of which you are proud.

Because there are so many questions about how to do this I thought it might be helpful to show the technique on several different grills over the course of the spring and summer in hopes that I’ll inspire you to try it and, if you like it, adapt it to suit your own style of cooking. Each grill design has specific features that require you to understand as the head chef at your house. This month I’ve been using the Big Easy Smoker-Roaster-Grill for various cooks and for this post it’s set up for grilling.

Trim away the excessive fat from the lip. It's not needed for flavor "in" the meat and it will only add to smoke & fat fire flare-ups. Note the RED cutting board? Color code for raw meat.

If you happen to read the post from February 16th called “Some tips on grilling great steaks.” – one of the first steps I recommend is to trim away excess fat from the individual steaks as it only adds to the fat dripping into your fire and doesn’t add to flavor in the meat. Yes, of course you can eat the cooked fat with bites of meat – but I’m trying to be more conscientious in my eating habits these days!  Cutting away excess fat will reduce the amount of smoke when searing steak at the high heat range of 450F – 650F degrees and your doctor will appreciate the effort as well.

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Grilled ribeye steak served medium-rare with side of grilled gulf prawns.

Depending upon your level of overall confidence and outdoor cooking skills – you may aspire to preparing steaks that rival those served in expensive steak houses. There are really only a couple of secrets to grilling great steaks.

1. Good quality meat cut thick enough to sear without overcooking

2. High heat & clean grates

OK – there is definitely a third…

3. Patience & Experience

Here’s a pictorial I made of a mixed grill cook I did just this past weekend on the Big Easy Smoker-Roaster-Grill set up for grilling.

After reading the post please leave a comment or question in the Comment section (first time users will experience a delay in the comment being posted while it is reviewed and approved to prevent spammers) or sign up on the Users Forums to post questions about cooking steaks on your specific type of grill.

Thanks and…

Happy Grilling!

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1. Choose the cut of meat that’s right for flavor and best for grilling – based upon your taste buds and your budget! Here’s some information about USDA Grades of Beef and here’s a Beef Chart to help you select meat best suited to preparation techniques. For this cook I happened upon a special deal on USDA Prime Ribeye steaks.

Here’s what the ribeyes I purchased looked like when I brought them home: (more…)

Our friends at the Cattlemen’s Beef Board and National Cattlemen’s Beef Association want all consumers to be informed about how to make appropriate choices when buying beef. All beef sold for human consumption is inspected but not all beef is graded. There are specific U.S.D.A. rules governing how beef is graded and they have asked me to pass along this basic outline of beef grading information to you.

Making the Grade

Meat Inspection = Safe and Wholesome Beef

The wholesomeness of the U.S. meat supply is ensured by meat inspection. All meat that is sold must, by law, pass inspection. Meat products are among the most highly regulated and supervised products in the food supply. Everyone pays for meat inspection through taxes.

Meat Grading = Taste and Tenderness

Meat grading is administered by the U.S. Department of Agriculture (USDA). Beef quality grades indicate palatability characteristics such as tenderness, juiciness and flavor. There are eight quality grades for beef which reflect the amount of marbling (fat within the lean), firmness, color and texture of the beef, and the maturity of the animal.

Grading is optional and paid for by meat processors. More than half of the beef available is graded. Generally, only three grades are identified and sold to restaurants and at retail. They are Prime, Choice and Select.

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Prime has the most marbling.
It usually is sold to restaurants, although some specialty meat markets and supermarkets may carry it.

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Choice cuts tend to have a little less marbling.
Choice is the most widely available grade in the market.

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Select has the least amount of marbling, making it leaner but often less juicy and flavorful than the other two grades.

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Here are some tips to remember when shopping for beef to prepare for your next cookout.

Three Simple Steps For… Shopping for Beef

1. Make the meat case your last stop to ensure beef stays cool.
2. Choose beef with a bright cherry-red color.
3. Opt for steaks and roasts that are firm to the touch, not soft.

Do you have more questions about beef? Ask the butchers at your favorite grocery store or meat market for information about the source, quality and grades of meat they carry.  Post your comments or questions below and share them in a discussion on the Users Forum – Meat topic board.

Thanks and…

Happy Grilling!

Download a free PDF version courtesy of the National Pork Board.

Our friends over at National Pork Board have produced a number of helpful publications with tips, tricks & good information about cooking pork.  One of my favorites is “The Pork Chop” aptly described as “Your Not-So-Secret Weapon for Solving Dinnertime Dilemmas – Pocket Guide to Pork.” Download a free PDF copy to your computer by clicking HERE.

Happy Grilling!

Hiya CB – If you want, you can post this recipe idea. I think readers will enjoy it!

Russet potato is spiral sliced and cored on an apple peeler.

I started by slicing a big ol’russet potato on the apple/potato peeler. (more…)

A classic outdoor grill for those who love cooking with charcoal. The Char-Broil CB940X - back in stock!

This past winter I must have received 20 inquiries asking where folks could find a new CB940x because, after 20 years or so, theirs had finally seen it’s last days.  I understand the love affair with this grill. I have one and it is my favorite cooker. It’s a classic charcoal grill with which  I can slow smoke, slow cook, grill and rotisserie just about any size piece of beef, pork, chicken, turkey, lamb, fish….well, you get the idea.

It’s big enough to cook food for the entire neighborhood – or a whole goat, small pig, even a couple three standing rib roasts.  I can slow cook and smoke two 16lb turkeys on it or rotisserie 5 whole chickens.  Or I can set it up to grill just one steak.  And it’s made with the knowledge that comes from more than 50 years of building grills for backyard cooks.  With a little love and care – this cooker will last, and last, and last.  I love it and I could feel the pain of those asking: “Is Char-Broil still making them?”

The supply ran low and was depleted in late summer of 2009.  I asked the product folks to alert me when they returned. Well folks – “They’re baaaa-aaaack!”

If you love the idea of classic outdoor cooking then I recommend you check out this grill. The CB940X

Thanks and…

Happy Grilling!