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Grills, Barbecues, & Smokers 2012

A renewed sense of optimism is bringing new products and promotions to the outdoor cooking industry for 2012. It has been a long time since trade shows started filling up and companies pushed new products, but in the belief that this might be the season of recovery there are several players are looking to take advantage in improve their share of what they hope is a bigger piece of a bigger pie.

2012 Barbecue & Grilling Readers' Choice Awards Cancelled

An apology and an explanation for cancelling the 2012 Barbecue & Grilling Readers' Choice Awards

Grilling Squash

Few things could be faster and easier than grilling up all those great zucchinis and squash that tend to pile up this time of year. Add that great grill flavor to squash and make them something even the kids will love.

Smoked Salmon

Hot Smoked Salmon is not what you expect but it is a wonderful dish as an appetizer or main dish. Get the tricks you need to know to smoked salmon in you backyard with a smoker or a grill (gas or charcoal).

Grilling versus Broiling

Broiling has always been the alternative to grilling when you just can't grill. Knowing the differences between the two will let you broil the best grilled meal.

The Infrared Burner

Chars a steak on the outside but leaves it rare in the middle. It's the heart of the hottest grill going.

Smoked Standing Rib Roast

The biggest secret to a great standing rib roast is to not over cook it. Smoking your prime rib at a low temperature will insure that your roast remains tender and juicy. Finish it off in the oven on a high temperature to crust the surface. This is truly a great feast for any occasion.

Angus Beef

There has been a lot of attention paid to the Angus breed lately as everyone from fast food chains to hot dog makers have slapped the name on their products. The question is, does that matter or is it just a way for companies to increase prices. The answer isn't as simple as it sounds. Angus is the most popular and the most produced cattle in the United States. It is also known for its tenderness, marbling, and flavor.

Best Odds Pulled Pork

There are a lot of variations in Pulled Pork, but a few general rules will help you make the best Pulled Pork you can regardless of the kind of smoker you are using. Once you have mastered these steps you'll be ready to strike out on your own and move on to Competition Pulled Pork or at the very least, explore the varieties of barbecue's classic dish.

Converting a Gas Grill to Lava Rocks

Long ago gas grills used stone to separate the flame from the food. Typically, found in lava rocks in the lower priced grills, this barrier absorbed heat, evening the flame that caused drippings to quickly combust producing smoke that flavored the food. These days, grease is managed by channeling it away from the burners to reduce flare-ups. This action decreases smoke, though some might complain, it eliminates authentic grilled flavor.

Fruit Based Barbecue Sauces

Dump those thick tomato based sauces and try something with a little fruit. The perfect compliment to any grilled foods and while it might sound strange, think of all the recipes you know of that combine meat with fruit. Fruit based barbecue sauce does everything a barbecue sauce should without the thick tomato that weighs down certain foods.

Smoking Chicken - Real Barbecue

Smoking chicken produces the most tender and flavorful chicken you will ever eat. The low and slow process leaves the moisture behind while adding smoke flavor and whatever you add to the mix.

Sausage

Sausage is one of humanities first and greatest attempts are preserving food. Despite its humble origins, sausages of all kinds have developed into an art form. Let me give you a little information about how sausage is made and some of the greatest hits of the sausage world.

Grills, Barbecues and Smokers 2009

The days are getting longer and warmer so its time again to take a look at the outdoor cooking industry and what's new for 2009. While the economy isn't helping the industry, it is keeping people home. While grill sales are down, smoker sales have stayed stead and charcoal sales are up. This tells us that more people are holding on to what they have, but using it more often. In the long run, this is a good trend.

Brazilian Barbecue

Imagine a group of cowboys out on the train developing their own way of cooking. Cooking that involved fire, smoke, large cuts of meat and some simple seasonings. Now imagine you are in Brazil. Brazilian Barbecue is an old tradition for making some really great food.

Memphis Style Ribs

Add the Memphis flavor to your smoked ribs with a few simple spices and learn the tradition of Memphis Barbecue. These are dry ribs, served without sauce, but you don't need it.

Ham

Love Ham? Want to smoke, cure or grill your own? Get the truth about ham and why it's not necessarily what you think it is.

Brining

If you aren't brining meats before you grill, smoke, or roast then, you are missing out on a tastier, more tender meal. Learn how to make a brine that will change the texture and flavor meats for the better.

Deep Fried Turkey

Learn how to Deep Dry Turkey. It can be the most dangerous dish you'll ever prepare so take your time, read ALL the instructions, and pay very close attention.

Grills, Barbecues & Smokers 2002

Looking to buy a new grill this year? Not sure what's out there? Well here's your chance to read up on all the new products and some of the inside information from the grill and smoker industry.

Grills, Barbecues & Smokers 2011

Last year did not bring recovery to the outdoor cooking industry, but 2010 didn't see things getting worse. There is a quiet optimism that 2011 might be the year that the business turns around. In preparation for this several companies have taken new directions, introduced new products, and some have even taken on new acquisitions. Find out what's new and what 2011 holds in store for grills, barbecues, & smokers.

Beef Tri-Tip

Beef’s best kept secret is this relatively inexpensive, yet tender and tasty steak cut from the bottom half of the sirloin. You may have to search for this cut, but it is definitely worth it. Try marinating then give them a quick sear before finishing them off on a low temperature. Tender and delicious.

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