Portobello Marsala Strip Steaks

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Planking, Demystified

If you’ve visited the Pacific Northwest, chances are you’ve enjoyed one of the most distinctive American ways to grill fish: on a cedar or alder plank. The process satisfies and gratifies on quite a few levels. First, the wood imparts a unique flavor all its own—a spicy, wine-like flavor in the case of cedar; a […] The post Planking, Demystified appeared first on Barbecuebible.com.
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Chapli Kebab

When my wife suggested having kebabs recently, I imagined I'd be cooking meat on a stick because that's inevitably where one's mind goes when using the word "kebab." With new recipes for the site always a priority, I set out to find or create something not previously covered here and began scrolling the interwebs and Instagram for inspiration. When I came across a video of chapli kebab being fried in a large pan on the street, I was immediately taken. I dug a little deeper and familiarized myself the best I could from video, words, and pictures with the different varieties of chapli kebab made in Afghanistan and Pakistan and knew this highly seasoned ground meat mixture was going to be right up my ally. So I gave it shot and was completely won over by these non-skewered little discs of beef that I can't say represent authenticity for sure, but they certainly deliver on immense deliciousness.
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5 Terrific Marinades for Steak

Of all the flavor-enhancing weapons in a grill jockey’s arsenal, none is more powerful than well-made marinades. They begin working their magic before you even light the grill. While often used on lean, mild-tasting proteins like chicken breasts, shrimp, or fish fillets, marinades are great on steaks, too, especially if you’re tiring of the simple […] The post 5 Terrific Marinades for Steak appeared first on Barbecuebible.com.
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BBQ Leftovers: Brisket and Fire Roasted Corn Pizza

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Six Sensational Sandwiches to Make Now

Did the concept of eating a slab or meat between two slices of bread really originate with the English nobleman John Montagu so he could spend more time at the card table? Or did the Fourth Earl of Sandwich, his official title, simply have a good spin doctor who celebrated Montagu’s gambling-friendly convenience food in […] The post Six Sensational Sandwiches to Make Now appeared first on Barbecuebible.com.
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Japanese Grill night

This cook was years in the making. Inspired by cooks from @CPARKTX2 and @The Cen-Tex Smoker many many moons ago, I've had yakitori and onigiri on my mind,  for far too long. So, I dusted off The Japanese Grill book, checked out some other recipes, and got to work. Onigiri, with miso butter. Chix thighs with scallions, glazed with the yakitori sauce from The Japanese Grill book. Drumsticks glazed with an orange, soy sauce, yuzu kosho sauce.  Shisito peppers, cherry 'maters. Had a decent spread...  from bottom left - yakitori chix, 'maters, orange-soy-yuzu legs, shisito pepepers, 'shrooms with bacon. All chased with a fair bit of sake What a great meal! Relatively simple cook (the prep takes a little time), and the payoff is yuge. Would have eaten a bit earlier if I had fired up another cooker or two, but... lazy. Caliqueen agreed that we need to do this more often. But, that may have been the sake talking.
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Ribs Take Wing

First came Beer Can Chicken. Then the Bacon Explosion. Then Bacon Wrapped Onion Rings and Pork Shooters. So the next way cool thing that will rock the barbecue blogosphere? We’re putting our Bitcoins on Rib Wings. Rib Wings are made by slicing a rack of ribs into individual ribs before cooking. The process resembles how […] The post Ribs Take Wing appeared first on Barbecuebible.com.
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Grilled Shishito Pepper and Scallion Salad

I've been on a mini-quest to find more ways to enjoy shishitos than solely on their own. So far I've put them in sandwiches and on skewers, but I've had an idea for a shishito salad bouncing around in my head without a totally clear idea of what it would consist of, so never developed a recipe for it. While my family was visiting this past Memorial Day weekend, my sister said some grilled shishitos would hit the spot as part of our Tiki-themed menu, and while at the grocery shopping for that, my shishito salad began to come into focus and I decided to give it a whirl. What I ended up making was pretty damn tasty, featuring a prominent grilled flavor by also including a large amount of fire-cooked scallions along with the peppers.
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Baked Citrus Salmon

Using a medley of lemons, blood oranges, and common oranges, this baked easy citrus salmon comes together in under 30 minutes from start to finish for a bright, light, and low-carb meal! And, oh, it looks fancy enough to impress just about anyone. From grilling to pan-seared, I adore salmon. It’s versatile, healthy, and meaty... Read On → The post Baked Citrus Salmon appeared first on Girl Carnivore.
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Host an Easy Grilled Tapas Party

I’m excited to partner with Reynolds Wrap® Foil for this post. Looking for an alternative to the usual barbecue fare? Throw a festive tapas party in your own backyard. Capture the flavors and conviviality of Spain’s “small plate” culture, now popular throughout the world. Reynolds Wrap® Non-Stick Foil makes it easy to prepare with little […] The post Host an Easy Grilled Tapas Party appeared first on Barbecuebible.com.
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How to Cook Over a Campfire

“To poke a wood fire is more solid enjoyment than almost anything else in the world.” Charles Dudley Warner 19th Century American Writer   Feeding yourself and other people during an outdoor adventure can be one of the most gratifying experiences of your culinary life. Whether you’re a car or RV camper, backpacker, biker, boater, […] The post How to Cook Over a Campfire appeared first on Barbecuebible.com.
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Brown Sugar and Bourbon Peaches with Grilled Pound Cake

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Prosciutto wrapped grilled peaches.

Went to the local farmers market yesterday and picked up some summer treats. I love heirloom tomatoes, and they are in by the thousands around here, grabbed some of the seasons last peaches and had a lucky find of bourbon barrel smoking wood chunks. I was pretty pleased with my purchases. These Bourbon Barrel Chunks are the real deal, not that Jack Daniels Bull Shtuff. Each piece is fist size.The aroma evolving from these chunks, was spectacular.  I decided to roast a tenderloin with them, only using two chunks, which turned out to be about right on the money for last night’s cook. The meal last night consisted of the tenderloin, with an evoo base prior to adding the rub I typically use for beef, a power salad, Mac and cheese (because we can) the prosciutto wrapped, cream and blue cheese stuffed peaches wit a warm smoked honey and sriracha drizzle. So super easy to do, and off the freaking charts delicious. We served both a White Pinot Noir, and followed with a Pinot Noir Rosé. Afterwards, we served up My Beautiful Wife’s Key Lime Pie. We had some friends over, and the evening was spectacular. It is just hard to beat great friends, a great meal, and outstanding wine.  Sorry for the poor photography, but given the events of the evening, I felt kind of lucky to be able to capture any images at all. Last pic is about midway through the meal of a very messy eater, me. The bread was fresh baked black pepper, and pink Himalayan salt drizzled with olive oil and crusted with Parmigiana, Asiago and Romano. Thank you for looking hope the rest of your day is outstanding.
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Grilled Cinnamon Apple Packets

Grilled apples, cored and stuffed with nuts, trail mix, granola, brown sugar and honey, then wrapped in foil and baked on the grill until they become soft, sweet and oh so delicious. The post Grilled Cinnamon Apple Packets first appeared on GrillinFools. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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For the Best July Yet, 8 Great Recipes for the Grill

There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or […] The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.
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Pork Belly Burnt Ends

Okay, these turned out so insanely flavorful and rich. Found a 9lb. slab of pork belly at Wegmans in the Brooklyn Navy Yard and knew I had to try the recipe for burnt ends I saw on howtobbqright.com. I sliced the belly into 1.5" cubes and covered them in Dizzy Dust. Using a wire rack from a sheet pan we have in our kitchen, I smoked the cubes indirect 225°-250°F for about two and a half hours. I then transferred them to an aluminum pan and added brown sugar, butter and drizzled some honey. After two more hours at 250°F, I glazed them with a mixture of BBQ sauce, buffalo sauce, apple juice, apple sauce, peach preserves & Crystal hot sauce that I simmered on the stove until smooth. Once glazed, I threw the aluminum pan back on the egg for 10 more minutes to caramelize them.
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Smoke Brisket and Pork Butt Cook on the Deep South Smokers GC36

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Greek Lamb Chops

Tried a new direct method for grilled lamb chops. Got the temp to 500 dome, shut the bottom vent and opened the dome. Grilled open direct for 4 minutes per side, these were 2 bone chops so less time if single bone. Nice char and the chops were a perfect medium rare. Air fried Brussels Spouts on the side.
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Stuffed pork chops...

Morning All: Kathy found another recipe she wanted to try...stuffed pork chops...the recipe called for celery, onion, apples & bread however we substituted sage sausage for the apples plus used rye bread...sauté' celery & onions then add in the cooked sausage & bread pieces...cut a pocket in the pork chop & fill...Just put them on the EGG... The chops were almost 2" thick...used some Lane's BBQ Kapalua rub on the chops...just flipped them... My plate with side dishes of roasted spaghetti squash & glazed carrots (butter/brown sugar glaze)... VERY DELICIOUS!
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Don’t Have a Smoker? Ingredients That Add Smoke Flavor

Want to boost the smoke flavor—even if you don’t have time to fire up your smoker? Add one of the following smoked ingredients. Ingredients That Add Smoke Flavor Bacon: Everything tastes better with bacon. Wrap lean foods, such as shrimp or chicken breasts, in bacon for grilling. Grill or pan-fry bacon until crisp and crumble […] The post Don’t Have a Smoker? Ingredients That Add Smoke Flavor appeared first on Barbecuebible.com.
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