Get Your Grill On

I recently set up my new Char-Broil Double Door Smoker/Grill combo and was eager to get something on the grill! So I followed the seasoning instructions, coated the interior of the grill with vegetable oil and built a small fire in the firebox and let the smoker get up to temp and sealed it […]

• 2 oz sliced Genoa Salami
• 1 oz sliced Hard Salami
• 1 oz thinly sliced Spiced Ham
• 3 thin slices Prosciutto
• 2 thin slices Asiago
• 2 thin slices Smoked Cheddar
• Chipotle aioli
• 1 oz Sautéed Red Onions
• 1 sandwich ciabatta roll – sliced
• 1 bottle of EVOO
Spread chipotle aioli evenly on the top and bottom piece of sliced ciabatta bread.
Arrange cheese, and meats on one […]

As much as I love pork ribs, sometimes it’s nice to switch things up. These beef ribs came from the back of a prime rib roast. They look a lot like huge spareribs, hence the nickname “dino ribs.”
I coated the rack with a little balsamic vinegar, dusted it with a Texas-style beef rib rub, and […]

Henry Ford was a damn good entrepreneur. One of the by-products of making Model Ts was a lot of scrap wood. Now good ol’ Henry said to himself - how can I make a dollar out of that scrap wood? How about making charcoal? Yeah - that’s it - charcoal. And that’s how Kingsford Charcoal […]

INGREDIENTS

8 (4-6 ounce) spicy Chorizo Sausage
1 (15 ounce) can red beans
1/2 cup cooked Spanish rice
1 orange bell pepper
1 red bell pepper
1 smoked poblano pepper
1/2 bunch red leaf or frislee lettuce, shredded
1 cup Pico de Gallo
1 cup Shredded Monterey and Jack Cheese
2 cups light sour cream
2 cups fresh guacamole
6 (12 inch) flour tortillas

Preheat grill and lightly […]

You’ve heard of chicken fried steak? Well this is grill fried chicken. The long cook over indirect heat renders the fat out the skin so you get the crispy goodness and a juicy inside of traditionally fried chicken plus all the smoke and spice of the grill.

1 cut-up broiler/fryer chicken
2 cups low fat buttermilk
1-2T hot […]

I got the idea for this dish after having some truly exceptional Portuguese tuna that had been canned in olive oil. It had a great rich flavor and a firm texture that was very moist.
To recreate this at home, I decided to go with something a little more complex and earthy. I started with 2 […]

This is my version of the classic slow-cooked pork dish that we’ve enjoyed many times when visiting Mexico’s Yucatan peninsula. I’ve adapted it to work well on either a smoker or on a grill set up for indirect cooking. This dish relies on achiote paste for a lot of its flavor. This blend of annatto […]

Editor’s Note: The incredible looking ribs you see below are from one of the newest additions to Get Your Grill On’s stable of fine writers. Please welcome Davekatz. Be sure to check out Dave’s biography on our Bios page.

Baby backs are one of my favorite cuts of meat to barbecue. While not as meaty […]

Sauce:
1 cup Mango Puree
1 cup Red Thai Sweet Chili Sauce
1/2 cup Zesty Orange Sauce (General Tso’s can be substituted)
1/4 cup Spicy Plum Sauce
1/2 cup Liquid Butter (Melted will work)
1 tbsp Blackened Seasfood Seasoning
Fresh Cilantro
Combine ingredients stiring together to completely mix flavors and place into a container and leave in the fridge for at least 1 […]