For those who know me, know I have always avoided using a gas grill. I’ve had one, but never really liked the flavor I got off of it. As a “low & slow” BBQ guy when I did grill I had to use my kettle grill with Kingsford charcoal, it was the only grilling that gave me the flavors I wanted. I go through about 500 pounds of charcoal a year. But gas grills have changed over the years and I figured I probably should give change a try. Since I’m heading back to Memphis In May to do some demonstrations for Char-Broil I figured I should give one of their infrared grills a try and learn about infrared grilling.
Since putting grill together last week I’ve already done a couple of chicken cooks with the RED unit with good success. The method of heating on this grill is different than any other gas grill on the market. (There is a link at the end of this post if you’re interesting in the technical aspects of infrared heat) This grill gets hot. And there is a slight curve to learning how to keep the heat within the heat boundaries for proper cooking.
Continue reading Juicy Little Secret: With Grilliant Ideas Brat Burgers
Holy Cow! Two in a row! I never would have thought I could come up with two mustard based sauces that I love. And I did it with Big Z’s Sweet Gold. This sauce is a keeper for sure. What found interesting is that when I first took the lid off this sauce I
Continue reading … Product Review: Big Z’s Sweet Gold
I love brisket. I’m not sure if I like brisket as much a chuck roast on the smoker, but after reading about home ground hamburger meat made from a brisket I knew I had to give it a shot. It took me two stores to find a brisket that had the look and feel I thought I needed for good tasting burger. After searching through about 20 briskets I selected this nice 10 pounder.
I trimmed almost all the fat cap off. Since the marbling was so nice on the brisket I didn’t grind any of the fat back in. If you’ve cooked a brisket before you know that there are two “types” of fat on the brisket. I guess the best way to describe them is “hard” and “soft.” If you want a fattier hamburger you need to grind the “softer” fat back into the meat. Make sure you at least partially freeze the fat before attempting to grind. Instead just grinding fat into the meat I ground a pound of apple smoked bacon into the mat.
Continue reading Brisket Burgers…
Justin and Dave, of Bacon Salt fame, sent me some of their new Baconnaise to try out. I gave it a try on a couple of items.
Nice texture:
Went looking through the refrigerator for something to make a sandwich and found a leftover hard boiled egg. How about a simple egg salad sammie on good old plain “Grandma Sycamore’s White Bread.”
Continue reading Product Review: Baconnaise! Oh, Yes!
For those who know me, know I have always avoided using a gas grill. I’ve had one, but never really liked the flavor I got off of it. As a “low & slow” BBQ guy when I did grill I had to use my kettle grill with Kingsford charcoal, it was the only grilling that gave me the flavors I wanted. I go through about 500 pounds of charcoal a year. But gas grills have changed over the years and I figured I probably should give change a try. Since I’m heading back to Memphis In May to do some demonstrations for Char-Broil I figured I should give one of their infrared grills a try and learn about infrared grilling.
