How to Season Your Char-Broil® Quantum® Grill

How to Clean Your Char-Broil® Quantum® Grill

Check out the Char-Broil channel on YouTube for the latest information about caring for your grill.

Tommy's BBQ Sundae of BBQ pulled pork shoulder, baked beans topped with cole slaw!

If you are new to outdoor cooking forums and online communities I hope you will soon come to experience the community of sharing that occurs between folks. Regardless of the amount of cooking experience you have – folks who love backyard cooking seem to really enjoy sharing their secrets, tips and tricks with one another with little interest in getting credit, only for helping one another make tastier food!

And recipe ideas. This is a good one!

The title of this post says it all. Tommy (a BBQ All-Star on The Big Easy) was inspired by Mike “Pit Pirate” Hedrick who posted a video online at Monkey See who, come-to-find-out was inspired by a “to-go” cup of BBQ flavors created and served at the local Farmer’s Market by Lockhart’s Fire and Smoke Catering in Chattanooga, TN.

That’s the picture Tommy posted of his creation and he gave credit to Mike:

“A while back Mike Hedrick made a few videos and in one of them he made this (see picture) can’t remember what he called it, but I call it BBQ-Parfait. I made this one using some of the pulled Boston Butt I cooked on July 4th — with beans and homemade slaw. Once again I learned from one of the best!   Thanks Mike for all the info you share on the forum.”  TMB

This is the video Mike made that inspired Tommy. CLICK ON THE IMAGE TO START THE VIDEO TRANSFER. (Please note there may be advertising shown prior to the video – this is not affiliated with Char-Broil or Sizzle on the Grill, as the video is hosted by MonkeySee.com)

And here’s what Mike wrote back to make sure he gave some credit with the folks at Lockhart’s Fire and Smoke Catering:

“Thanks for the kind words Tommy. It’s called a BBQ Sundae. I got an email from Jade Lockhart, owner/pitmaster @ Lockhart’s Fire and Smoke Catering in Chattanooga, Tn. who asked where I heard of this cuz they have been serving them up for about 8 years at their Farmers Market.

Great way to make use of BBQ already made and a great way to carry it around. Don’t forget to put the Bun in yer back pocket like I did. When I did that it cracked up the camera man and we almost had to re-shoot that segment.” ~ Mike

You’ve joined a great community of folks who, like you, just wanna make tasty food to share with good friends and family.

Welcome to the cookout…

Happy Grilling!

A NY’er Makes the Case for West Coast Oysters: W&T Seafood’s Nellie Wu

I love oysters. And, fortunately for me, I live in an area of the country that has some of the best oysters you can find.  Sharing this video is not only about bragging rights – but to share knowledge of how well-trained taste buds will ’suss’ our flavors in the pure food.  Too often, I suspect, we backyard cooks slather on copious amounts of sauce or are heavy-handed with the spices – and call it “adding flavor.”

I agree that spices, rubs and sauces can compliment the taste of well prepared food.  But, sometimes, it’s good to just enjoy the taste of the food.

Your thoughts on this topic are always welcome!

Thanks and…

Happy Grilling!

CUT/CHOP/COOK from UM Media Documentary Projects on Vimeo.

Listen to people discuss food very much and you’ll hear much debate about what defines “real barbeque.” For those who love good outdoor cooking – perhaps the ultimate goal is to create what “those in the know” would call real barbeque.  We talk  dream, desire and try to make it at home. Some come close and some — well, let’s just say some of us are still working on making that happen with our backyard cookers  smokers and grills.

The University of Mississippi’s Media & Documentary Projects Center & the Southern Foodways Alliance created this video profile of Rodney Scott, a second generation owner/operator of his family’s destination barbeque restaurant: Scott’s Bar-B-Q in Hemingway, South Carolina.  To my way of thinking this family has wrapped their arms around what it means to cook real barbeque.

Get yourself and your computer ready to show the video with some good sound. It’s a tad under 15 minutes long, a bit longer than most online videos, but the story is well told and so so SO worth the investment of time. Kinda like good ‘Q.  When you’re done watching c’mon back to the web log and Users Forums, inspired and full of questions to help you in your quest to improve your outdoor cooking skills. Then let’s you and me work and practice to learn how to make some great tasting barbeque.  But a word of cautions about eying those ornamental fruit trees in the neighbors yard – as they most likely aren’t very good smokin’ wood.

By the way, I want to thank Mike “Pit Pirate” Hedrick for sharing the link to this video. Mike is a true Char-Broil BBQ All-Star! And what, you ask is the definition of a Char-Broil BBQ All-Star? Someone who shares all they know and encourages others to learn, excel and enjoy making good food to share with friends and family.   In fact – someone who hopes you become a better cook than themselves. Why? Well that’s an easy answer. So they can come over to your house and take credit for teaching you everything you know over a plate of tasty food YOU cooked, not them! I hope you enjoy this video as much as I did.

Thanks and…

Happy Grilling!

photo by Nubar Alexanian

I’ve posted this story before – but it is a good one so worth repeating. It’s a link to an essay written and read by Jason Sheehan, “a James Beard Award-winning restaurant critic for Denver’s Westword newspaper. His barbeque obsession began at 16 with a trip to Hercules Chicken and Ribs in his hometown of Rochester, New York.”

To my mind it is a beautifully written tribute about something that is basic to many of us. A sense of what’s what and how’s how. I’m grateful that he wrote this and to the NPR series “This I believe.” for hosting it.

Click to read:

There Is No Such Thing as Too Much Barbecue

I do recommend you also hear the author read his work:

Click to Listen Now

Thanks and tip o’the hat to Rod & Sheri Gray who compete at KCBS events as Pellet Envy and posted this on: ALL THINGS BARBEQUE

Our friends at the Cattlemen’s Beef Board and National Cattlemen’s Beef Association provide many free resource to help you become better informed and make healthy decisions for your diet.

Free PDF

For instance –

Did you know there are 29 cuts of beef that meet the government labeling guidelines for lean? Many are cuts you are probably already eating, such as flank steak, T-Bone steak, and sirloin steak.

According to government guidelines, a serving qualifies as “extra lean” if it has less than 5g total fat, 2g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving.

A serving qualifies as “lean” if it has less than 10g total fat, 4.5g or less saturated fat and less than 95mg cholesterol per 3.5 oz. serving.

Get to know the 29 lean cuts and download a FREE handy reference guide you can use to help better choices for you and your family when shopping at the grocery store or take it with you when dining out.

Just click on this link:

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…)

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!

The stainless steel emitter and grates used in the patented Char-Broil Quantum® cooking system need to be seasoned prior to the first use.  If you’ve already seasoned them and haven’t repeated the process or if you overlooked that step when you purchased your grill last year – now is a good time to give your grill a thorough cleaning to remove all of the grime and any rust that may have formed due to neglect or forgetfulness and get ready for grilling this year.

The patented Char-Broil Quantum® infrared emitter & grate system.

To optimize cooking performance of the Quantum infrared grilling system you need to season the infrared emitters and grates just like a you do a cast iron skillet. This is most important as they are designed to operate at peak efficiency when seasoned so this process will improve cooking performance, make cleaning easier and inhibit rusting.

Brush Hawg Stainless Steel Scouring Pads

Step One
If you have already used your grill – make sure the grates and infrared emitter plates are clean. Remove any grime or burned on materials by soaking in warm water (I sometimes add a touch of vinegar) and use a lot of elbow grease to scour it off. I use the Brush Hawg Stainless Steep Scouring Pad for this job.

Step Two
Dry the grates with a towel and immediately coat all surfaces of the Quantum® Cooking System (Grates and Emitter plate) with vegetable oil. I recommend either peanut, safflower, cottonseed or canola. If you use a spray, which is easier to use, wipe down the Quantum® Cooking System after spraying to ensure an even coat.

Step Three
Replace the emitter plate and the grates in the grill cooking chamber, light the burners in the grill and leave it on the Medium-High setting with the hood closed for 15 – 30 minutes, or until the vegetable oil burns off and stops smoking. Turn off the burners and allow everything to cool.

Step Four
I always repeat the process.

What you will achieve by adopting this process and staying with it!

The shiny finish on grates and emitter should now have a very dark brown or bronze color. Your grill is now seasoned and you are ready to cook. The more you use your Quantum® grill the better it will cook. The more properly seasoned the cooking chamber becomes you will discover your grill will cook hotter and more evenly. A light spritz of high temperature tolerant vegetable oil after each use (once the grill has cooled) will keep the surfaces seasoned and help prevent any rusting – just like a quality cast iron skillet.

Make it a habit to clean your grill after each use. Follow the instructions in the product manual and keep it clean.  You wouldn’t cook using a dirty pan so don’t cook on a dirty grill. Proper seasoning is NOT leaving food and other crud build-up on the grates!

The next time you plan to use your grill with the Quantum infrared system, before starting the burners wipe the grilling surface with a cloth that’s got a bit of vegetable oil in it. This should remove any debris that may have accumulated while not in use  – then pre-heat your grill and start grilling some of the juiciest steaks, chops and other meat you can ever enjoy. You’re grilling infrared and that’s our Juicy Little Secret!

So, the three basic steps are:

1. Make sure to season your grill prior to the first use. Coat all cooking surfaces with a high temperature vegetable oil. This can be done with a spray, brush or cloth. Heat the grill at a Medium-High setting with the hood closed for 15-30 minutes until there is no more smoke.
2. After your grill has cooled again wipe down or spray the entire cooking surface. This will coat the metal and provide a barrier to help reduce surface rust.
3. Prior to cooking again wipe down with an oiled rag. This will help remove any debris that may have accumulated.

Want to read more tips and tricks or have a question about your  Char-Broil grill with the Quantum infrared grilling system? Check out the many topics on the Quantum board at the Users Forums.

Want to learn more about the Quantum infrared grilling system? Check out this  short video: CLICK HERE

Happy Grilling!

You may have some interest in using a cast iron Dutch Oven to prepare meals outdoors. This series of videos produced by the Texas Parks & Wildlife may be helpful to you and serves and a great introduction to outdoor cooking with cast iron. The host is an amiable fella who shows some basic recipes including Texas Cowboy Egg Pie – er,,, Quiche Lorraine for those of us non-cowboys.

Happy Grilling!

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Part 1.

Part 2.

Part 3.