Grilling & BBQ Articles

Cheat Sheet / Updated 03-09-2022

Grilling is one of the most popular and enjoyable social activities that combines the enjoyment of good food and friends. But if you’re just starting out in the wonderful world of grilling, it can seem intimidating at first. To help you get started, check out some guidelines on shopping for a grill, learn the two basic methods of grilling, and read some helpful tips for grilling success.

Article / Updated 10-26-2021

Desserts are an integral part of the dining experience, and a barbecue meal is no different. What you enjoy after your meal can be just as memorable as what you eat for your meal. Grilled Peaches Prep time: 10 minutes Cook time: 30 minutes Yield: 8 servings Ingredients: 2 tablespoons powdered sugar 1 cup heavy cream 1/2 tablespoon vanilla 4 fresh ripe peaches, halved and pitted 1/4 cup honey 1 lime, juiced Directions Preheat the grill or smoker to 350 degrees F. Chill a mixing bowl in the freezer for 10 minutes. In the chilled bowl, add the powdered sugar, cream, and vanilla, and mix, starting on low speed and gradually increasing the speed until the mixture forms peaks. Refrigerate and set aside. Place the peach halves on the grate over direct heat, flat side down. Grill the peaches until they are slightly tender and have a slight char, about 20 minutes. Remove the peaches from the grill and set on a plate, flat side up. Drizzle the peaches with honey and then lime juice. Top with the whipped cream and serve. Per serving: Calories 177 (From Fat 101); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 12mg; Carbohydrate 20g (Dietary Fiber 1g); Protein 1g. Grilled Peach Cobbler Prep time: 20 minutes Cook time: 1 hour Yield: 8 servings Ingredients: 1 quart peaches, peeled, pitted, and diced 1/2 cup sugar 1/2 cup light brown sugar 3 tablespoons cornstarch 1 teaspoon cinnamon 1 tablespoon lemon juice 2 frozen premade piecrusts Directions Preheat the grill or smoker to 350 degrees F. In a mixing bowl, add the peaches, sugar, brown sugar, cornstarch, cinnamon, and lemon juice. Stir lightly to mix. Grease a medium (8- to 10-inch) cast-iron skillet and line with a piecrust thawed enough to be pliable. Pour the peach mixture into the piecrust. Use the second piecrust to cover. Cut out a design if you like. Place on the smoker over indirect heat. Cook in the smoker for 1 hour. Remove from the smoker, let cool slightly, and serve hot. Per serving: Calories 320 (From Fat 103); Fat 11g (Saturated 4g); Cholesterol 0mg; Sodium 180mg; Carbohydrate 52g (Dietary Fiber 2g); Protein 3g. Grilled Bananas Foster Prep time: 20 minutes Cook time: 10 minutes Yield: 4 servings Ingredients: 2 whole bananas sliced lengthwise and cut in half 4 tablespoons butter 1/2 cup brown sugar 1/2 cup Peg Leg Porker Bourbon or bourbon or rum of your choice 1 pint vanilla bean ice cream Directions Preheat the grill or smoker to 250 degrees F. Put the bananas on the grill, flat side down, over direct heat. Grill for 2 to 5 minutes and get a little char on them. Remove from the grill and set aside. In a steel or cast-iron skillet, place the butter and brown sugar. Place on the grill, stirring constantly, until the butter and sugar are melted together. Add the bourbon, and using a long stick lighter, light the dish on fire. Note: Be very careful about your surroundings and the grill or smoker hood. The flames can extend about 18 to 20 inches, so make sure that you have a clear area to flambé. Let the skillet flame up, constantly stirring. Put the bananas into the skillet and cook for approximately 3 minutes, until the flame goes out. Divide the ice cream between 4 bowls. Ladle the bananas over the ice cream and enjoy. Per serving: Calories 554 (From Fat 261); Fat 29g (Saturated 18g); Cholesterol 129mg; Sodium 153mg; Carbohydrate 55g (Dietary Fiber 2g); Protein 5g. Smoked Whipped Cream Prep time: 10 minutes Cook time: 20 minutes Yield: 8 servings Ingredients: 1 cup cold whipping cream 2 quarts ice cubes 2 tablespoons powdered sugar 1/2 teaspoon vanilla Directions Preheat the grill or smoker to 200 degrees F. In a nonreactive dish, place the whipping cream. Place that dish in a stainless-steel bowl, and surround the dish with ice. Place the bowl on the smoker over indirect heat. Lightly smoke for 20 minutes; then remove from the smoker. Add the powdered sugar and vanilla. Pour any remaining ice or water out of the stainless-steel bowl and pour the cream into it. Whip until the cream forms peaks. Chill for at least 1 hour before serving. Per serving: Calories 110 (From Fat 99); Fat 11g (Saturated 7g); Cholesterol 41mg; Sodium 11mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 1g.

Cheat Sheet / Updated 09-20-2021

Barbecue can mean very different things in different regions of the United States. Before you head out on your next road trip, check out what to expect in the region you’re visiting and how barbecue competitions have evolved over the past 20 years.

Cheat Sheet / Updated 03-27-2016

Boost the flavor of your barbecued meats by knowing how to use sauces, rubs, and marinades. But before you barbecue (or BBQ), familiarize yourself with safety tips to avoid accidents and know how to buy the most flavorful meat for your meal. And if you're new to barbecuing, smoking, or grilling, avoid some common rookie mistakes that can ruin your best efforts.

Article / Updated 03-26-2016

In this recipe, apricot jam is the base for a sweet and spicy glaze with which you cover the pork chops. These apricot-glazed pork chops are a wonderfully flavorful grilled main dish. Preparation time: 15 minutes Grilling time: 10 minutes Yield: 4 servings 1 piece fresh ginger 2 cloves garlic 1 cup apricot jam 3 tablespoons cider vinegar 1 tablespoon plus 1 teaspoon soy sauce 1/4 teaspoon cayenne pepper, or to taste 4 loin pork chops, cut 1-inch thick (about 2 pounds total) Oil for brushing chops Salt and pepper to taste Prepare a medium-hot fire in a charcoal or gas grill. Grate the ginger. Peel and mince the garlic. In a small saucepan, combine the jam and vinegar. Cook, stirring over low heat, until the jam melts. Stir in 2 teaspoons ginger, the garlic, soy sauce, and cayenne pepper. Remove from the heat and set the glaze aside. Trim all but 1/4 inch of fat from each pork chop. Brush the chops lightly with oil; sprinkle with salt and pepper. Place the chops on a well-oiled grill grid. Grill the chops for 3 minutes on each side. Brush both sides generously with the glaze and grill for another 4 to 5 minutes or until done, turning once. Cut to determine doneness. The chops are cooked when the meat has a light pink blush and there’s no sign of pink near the bone. Simmer the remaining glaze for 2 to 3 minutes. Drizzle over the grilled chops before serving (if desired).

Article / Updated 03-26-2016

The grill’s unique ability to impart rich, smoky flavor gives this Middle Eastern eggplant dip, baba ghanoush, its very special taste. Baba ghanoush makes a tasty appetizer, served with grilled pita bread or chips. Preparation time: 10 minutes Grilling time: 15 to 20 minutes Yield: About 1 1/2 cups 1 large eggplant (about 1 1/2 pounds) 1 large lemon 1 to 2 medium cloves garlic 1/4 cup plus 1 tablespoon tahini 3 tablespoons water 1 tablespoon extra-virgin olive oil, plus extra to brush eggplant 1/2 teaspoon salt, or to taste Pepper to taste 2 tablespoons chopped flat-leaf parsley Prepare a medium-hot fire in a charcoal or gas grill. Cut the eggplant in half lengthwise. Brush it all over with oil. Place on a lightly oiled grid, cut-side down. Grill, covered, for 8 to 10 minutes a side, turning once. Grill until soft, blackened, and cooked through. Transfer the eggplant to a colander over the sink, cut-side down, and allow to cool and drain. When cool enough to handle, remove the charred skin. Discard any liquid and large clusters of seeds. Scoop out and reserve the pulp. Juice the lemon. Peel and crush the garlic cloves. In a food processor or blender, add the eggplant pulp, lemon juice, garlic, tahini, water, 1 tablespoon olive oil, salt, and pepper. Puree into a thick paste. Turn the dip into a bowl and garnish with parsley. Cover and let stand at room temperature for 1 hour. Or you can refrigerate the dip overnight and return it to room temperature before serving.

Article / Updated 03-26-2016

This orange-garlic chicken wings dish has a slightly Asian flavor that comes from the soy sauce, the orange, and the garlic. These wings are as simple as any dish you can possibly make on the grill. Preparation time: 20 minutes, plus 6 hours marinating Grilling time: 10 to 15 minutes Yield: 8 to 10 servings 3 pounds chicken wings (about 15 wings) 1 orange 3 to 4 garlic cloves 2 scallions, green and white parts 2 teaspoons peeled and grated ginger 2 tablespoons soy sauce 1/4 cup peanut or corn oil 1/4 cup sesame oil 1 tablespoon plus 2 teaspoons Szechwan peppercorns, roasted and crushed 1 to 2 tablespoons kosher salt, or according to taste Rinse the chicken wings under cold running water and pat dry with paper towels. Cut off the wing tips at the joint, discarding tips. Or wrap and freeze the tips to use later to add flavor to canned or homemade soups and stocks. Place the wings in a large, resealable plastic bag or a shallow baking dish. Grate the orange peel. Peel and mince the garlic. Finely chop the scallions. Peel and grate the ginger. In a medium mixing bowl or glass measuring cup, combine 2 1/2 tablespoons orange peel, 1 1/2 tablespoons garlic, the scallions, 2 teaspoons ginger, the peanut and sesame oils, soy sauce, and 2 teaspoons of the peppercorns. Pour the marinade over the chicken wings in the bag, or dish, turning to coat all sides. Seal the bag, pressing out any air, or cover the dish, and refrigerate for 6 hours or overnight. Toss occasionally to coat the wings in the marinade. Prepare a medium-hot fire in a charcoal or gas grill. Remove the wings from the marinade. Discard the marinade. Place the chicken wings on a lightly oiled grid. Grill, uncovered, for 10 to 15 minutes or until done, turning every 4 to 5 minutes to ensure even cooking and prevent the wings from charring. To test for doneness, cut into the thickest part of the wing; the meat should be white, with no trace of pink, and the juices should run clear. Place the grilled wings on a large platter. Combine the remaining l tablespoon Szechwan peppercorns and the kosher salt. Sprinkle the mixture over the wings to taste.

Article / Updated 03-26-2016

Pork ribs need long, slow, indirect grilling to create a rich barbeque flavor. The following is a summary list of important points to consider before heading out to barbecue pork ribs. 1. Build an indirect fire by piling the coals on one side of the grill. (This method gives you plenty of room to place the large rib slabs away from the heat of the fire.) You also can stack the charcoal in a circular ring around the edges of the grill. You can cook the ribs indirectly in a gas grill, but a charcoal fire gives them more flavor. 2. Cook the ribs slowly for 1-1/2 to 2 hours, over medium heat (325° to 350°) and over a drip pan half filled with water. Long, slow cooking makes for moist and tender ribs with a crisp crust. If in the first 30 minutes the ribs are browning too quickly, shut the grill vents. 3. Determining when pork ribs are done is a little tricky, but after 1-1/2 to 2 hours, you can be virtually certain that the ribs are fully cooked. However, the meat's color is not an indication of doneness. Smoke from the coals or from burning wood chips can turn the interior of the meat pink and leave you with the impression that it's not cooked. If you can move the rib bones back and forth without a lot of resistance after 1-1/2 to 2 hours, the meat is cooked. 4. Add any basting sauce that has a component of tomato or other sweet ingredient to the ribs during the last 20 minutes of cooking. Adding the sauce late in the process keeps the sauce from burning. 5. You can toss in a large handful of presoaked wood chips each time you add fresh coals to the fire. Or build the fire by using a combination of charcoal and hardwood oak or hickory chunks to achieve extra smoky flavor. With these tips in mind, here's a great ribs recipe. Baby Back Ribs with Sweet-Hickory Barbecue Sauce In this recipe, baby back ribs are protected from the intense heat of the grill by wrapping them in aluminum foil until nearly cooked. In the final 30 minutes, the ribs are then grilled over indirect heat where they develop a nice brown crust without any charring or overbrowning. This rib barbecue sauce is savory-sweet with a hint of liquid hickory smoke seasoning, which you should be able to find at most grocery stores. It will soon become one of your family's favorite sauces with any kind of poultry, beef ribs, steaks, or even burgers. Preparation time: 20 minutes Grilling time: 1-1/2 hours Yield: 3 to 4 main dish servings or 6 to 8 appetizer servings Ingredients: 2 full racks baby back pork ribs (about 3-1/2 pounds) 4 tablespoons water 2 teaspoons liquid hickory smoke seasoning 1-1/2 cups Sweet-Hickory Barbecue Sauce (see following recipe) 1. In a covered grill, prepare a medium charcoal fire or preheat a gas grill to medium. 2. Cut each rack of ribs in half to make 4 equal-sized pieces, with about 6 to 7 ribs to a piece. Lay 2 pieces of the ribs side-by-side on a long sheet of heavy-duty aluminum foil. Wrap tightly, using a drugstore wrap, but leave one end of the foil packet open. (Figure 1 illustrates how to use a drugstore wrap.) Repeat with the 2 remaining rib pieces and a second long sheet of foil. Figure 1: Doing the drugstore wrap. 3. Combine the water and liquid smoke seasoning; spoon half of the liquid smoke-water mixture into each foil packet; seal the ends tightly to prevent leakage. 4. Place both packets flat on the preheated grill grid; cover and cook for a total of 60 minutes, turning the packets over about every 20 minutes. Remove the packets from the grill to a large baking pan and let rest. 5. If you're using a gas grill, raise the heat on one burner to create a medium-hot indirect fire. If using a charcoal grill, add more coals to the fire to raise the temperature of the fire to medium-hot, and then bank them to one side. 6. Remove the foil wrapping; place the ribs on a lightly oiled grid, opposite the fire or heat. Cover the grill and cook for about 30 minutes or until the ribs are done, turning and basting both sides with the Sweet-Hickory Barbecue Sauce about every 10 minutes. Heat the remaining sauce just to boiling in a small saucepan and serve with the ribs. Sweet-Hickory Barbecue Sauce Preparation time: About 15 minutes Yield: About 2 cups Ingredients: 1/3 cup soy sauce 1/2 cup water 4 scallions, cut into 1-inch pieces 6 large cloves garlic, peeled and crushed 1/4 cup chili sauce 1/4 cup ketchup 1/4 cup corn syrup 1/4 cup honey 1 teaspoon liquid hickory smoke seasoning In a small bowl, whisk together all the sauce ingredients; cover and refrigerate several hours or overnight to meld flavors. The sauce can be stored in the refrigerator for about a week.

Article / Updated 03-26-2016

Safety is paramount whenever you barbecue. Every year a surprising number of good times around the barbecue grill end up as scary times because of accidental burns or fires. Follow these tips for keeping your cooking on track. Keep your grill, smoker, or chimney starter at least 10 feet away from your house, trees, and anything else that may catch fire. Avoid loose-fitting clothing. You don't need to wear tight shirts and pants, but loose clothing is much more likely to catch fire than fitted clothing. Keep a fire extinguisher within reach, or have a hose at the ready for addressing any accidental or out-of-control fires. If you plan to cook on a wooden deck, thoroughly wet down the area before you start. Make sure the young'uns keep their distance. Delineate the "no-kid zone" by making a chalk line about a 10-foot radius from the grill or smoker. Don't use lighter fluid. Lighter fluid isn't ideal for barbecue flavor in the first place, and it's downright dangerous if you try to add it to already hot charcoal. It can catch fire, and that fire leads right back to the bottle in your hands. Don't improvise lighter fluid. The stuff is nasty to begin with, but trying another flammable in its place when you're in a pinch is incredibly dangerous. Be careful with alcohol. Yes, alcohol and outside cooking are no strangers — in many eyes, they're inseparable — but that delicious whiskey you're sipping is flammable. Keep that in mind. *Be good to your grates. Clean grates don't catch fire. Gunked-up, grease-ified grates do.

Article / Updated 03-26-2016

Mistakes are bound to happen as you explore barbecue cooking, but they are a part of the BBQ adventure. Here are five rookie mistakes to avoid: Being in a hurry. If you want fast, cook a grilled cheese. If you want barbecue, chill out. Slow is the essence of barbecue. Cooking at low temperatures for a goodly amount of time is what makes barbecue barbecue and makes the meat melt in your mouth. Before you cook, put some thought into how much time you're going to need, how you want to season or sauce your product, and the sides you want to serve with it. Good planning makes you less likely to get distracted when your meat needs you most. Taking meat from fridge to fire. Putting meat onto the grate right from the refrigerator adds a lot of cold air to your smoker, and that's likely to lead to condensation of creosote from the charcoal. The creosote floats up via the smoke and onto your meat, adding an undesirable flavor and texture. So let your meat sit at room temperature for about an hour before cooking. Most recipes count on your doing so and advise cooking times that are based on the meat starting at about room temperature. Letting meat rest at room temperature for more than an hour is a bad idea. When it gets too warm, it also becomes susceptible to bacteria. Adding sauce too early. Two mainstays of barbecue sauces, sugar and tomatoes, have low heat tolerance and cook faster than meat. Apply these types of sauces too early and you'll end up with a burnt, black, crackling coating before the meat is done. So wait until the meat is almost finished cooking before you add a sweet sauce with tomatoes. A minute or two on each side of the meat over a low to moderate flame is all the time the sauce needs to add taste and texture. Poking holes into the meat. Don't use a fork to move the meat. You want to keep the precious juices inside the meat, so use tongs. Stab it, and you provide a sure route for the juices to ooze out, taking with them any hope you had for great barbecue. Forgetting rest time: Slice into meat before giving it a chance to rest, and you lose almost half the juices. Meat juices go where the heat is lowest, so give them a chance at your cutting board and they run for it. Allow the meat to rest after you take it off the heat: The juices will be reabsorbed by the proteins that set them free in the first place. Cut into a well-rested piece of meat, and you find tender juiciness rather than a puddle around your desiccated pork chop.