Gas Barbecue Grills are Popular BBQ Choice

Grilling fish slabs of fish

Last Updated on

Gas barbecue grills may incorporate smoker elements into their designs.

These additional portions are known as “smoker boxes.”

Wood chips may be placed within these metal features.

This can encourage a smoky flavor to be added to the grilled foods.

In different regions, different materials may be favored for the smoker boxes of gas barbecue grills.

For instance, alder was the traditional choice of wood in Europe, though oak is more often preferred today.

Popular options in North America include hickory, mesquite, and cherry tree.

It could be argued that gas barbecue grills are not ideal for creating a true smoky flavor.

This is because the process requires the food to be cooked low and slow.

However, it is difficult for a gas barbecue grills to maintain the low temperatures required.

There are many reasons to cook on a BBQ grill

Gas Barbecue Grills and Gas BBQ Grills

A lot of people use gas BBQ grills, and would never dream of using anything else.

There are many reasons why so many people love these grills, and every year gas grills just seem to get better.

One of the biggest reasons why gas BBQ grills are so popular is their ease of use.

You turn the grill on to the temperature that you need it at, and then you walk away until it is heated up.

Generally they have a thermometer on them that tells you exactly when they’re ready to be cooked on.

This takes a lot of the guesswork out of the process that you get with charcoal.

Another reason they are used so much is that they are cleaner than charcoal.

Gas grills burn cleanly, leaving no hot ash or mess behind them, and a lot of people find this preferable.

There is no concern about the ashes being disposed of properly where nobody will burn themselves on them.

While there is some debate on it, many people also say that gas just cooks food better.

Since gas leaves very little taste on the food, the flavors of the meal are able to come out in full instead of being partially hidden by the taste of the fuel.

Gas Grill Prices

These grills come in any price of size you could want.

You can get portable gas grills that work off of a small bottle of propane.

These are very easy to use and durable, and can be taken just about anywhere and used.

You can also get very large grill islands and built-in grills that run off of gas.

The size of the grill generally has a lot to do with how much it costs, so you will be able to make some good guesses on what size of grill you will get depending on how much you have to spend.

If you want a larger grill at the lowest price possible, you can look for one that has very few other accessories.

A grill with a burner, smoker, or rotisserie option will cost a lot more than a grill without these.

If you want to get the best cooking available, you may want to check into getting an infrared grill.

These are gas BBQ grills that distribute the heat differently.

In these grills the gas burner is focused on a ceramic or metal plate that provides a very even distribution of heat.

These grills can also reach much higher temperatures than traditional grills.

This cuts down on the time the food needs to cook, and also helps to sear in the meat’s juices.

A lot of people who have used infrared grills consider them to be the pinnacle of gas grilling.

With a couple ideas of what you do and don’t want, your search through the many gas BBQ grills available will be made much easier.

Even though it may seem daunting at first, you will quickly learn what you like, and it won’t be long until you find the perfect grill for your home.

Gas Grills

Gas grills are popular alternatives to the traditional charcoal barbecue.

They are easy to use and are much less messy than your standard charcoal grill or smoker.

They’re perfect for everything from making a quick snack for yourself, to grilling a meal for all your friends and family.

Gas grills for the backyard first became mass-produced during the 1960’s.

They typically use either liquid propane (LP) or natural gas (NG) as fuel for cooking.

The earliest models were designed to be hooked up directly to an existing gas line in the home, and were therefore permanently affixed to the patio.

There are plenty of homeowners that continue to use this style of barbecue, as they provide the advantage of never running out of fuel in the middle of cooking, and never having to refill the tank.

Modern gas barbecues for the backyard are designed to be easily moved about the patio, and can be easily transported as well.

This is achieved through the use of an external gas tank, which eliminates the need for the grill to be attached to any gas line.

The tank can be removed from the grill in order to make it more convenient to take to a refilling station.

It is important that safety be kept in mind whenever a propane or natural gas tank is used.

First, the valve should be completely shut off whenever the grill is not in use, or when removing the tank for refilling.

Secondly, these tanks should also be periodically inspected to make sure there are no breaks in any seals and to ensure the tank is in proper working order.

A faulty tank should be replaced immediately.

Outdoor cooking centers

For more elaborate outdoor cooking kitchens, gas grills are the favorite type of barbecue.

Many homeowners invest a great deal of time and money into creating a fully-functioning backyard kitchen.

These often include small refrigerators, sinks, counter space, and of course a high quality grill.

This type of set-up almost always includes a gas grill that is permanently attached to a gas line, but there are exceptions.

Many real barbecue enthusiasts often point out the disadvantages of cooking with gas grills.

The primary complaint is that a gas barbecue does not produce the same smoke-infused flavor that is a staple of grilling with charcoal.

Gas barbecues are also generally more expensive than their charcoal counterparts.

Because of the many components of a gas grill, they also require more maintenance than does a charcoal grill, which can be a bit of a concern for some.

There are, however, some advantages to going with a gas-powered barbecue.

The number one advantage is convenience.

Gas grills do not require nearly as much prep time as does a charcoal grill.

With charcoal, the briquettes have to be lit and allowed to burn down to grey coals before cooking can begin.

This can often take anywhere from 15-30 minutes to accomplish, depending on the size of the grill and the number of briquettes.

However, with gas you simply light the grill, wait about 5-10 minutes for it to reach the appropriate temperature, and cooking can begin.

Gas BBQ cooking

Gas BBQ cooking has seen many developments in recent years.

An example of this is the inclusion of an infrared radiant burner.

Such a feature will usually be attached at the rear of the grill enclosure.

The purpose of incorporating an infrared burner into gas BBQ cooking is to provide even radiant heat.

For that reason, this type of thing is intended to be used with a horizontal rotisserie.

A piece of meat will be placed on a metal skewer that is rotated by an electric motor.

Gas BBQ cooking may also involve a flattop grill.

This appliance resembles a griddle.

However, it features a circular heating element as opposed to a straight, side to side one.

This is also designed for more uniformity and intensity.

Propane or Natural Gas Grilling

A gas BBQ grill will use either propane or natural gas as its fuel source.

The food will then be cooked by either one of two ways.

The first happens directly by the flame. For the second, cooking may occur indirectly through grilling elements.

There are many options available when it comes to gas BBQ grill types.

For instance, a person may person a size which is so small that it can only serve a single steak.

On the other hand, restaurant grills are often capable of cooking enough food to serve a hundred people or more.

There is a standard gas BBQ grill design.

This is called the cart grill design.

A wheeled frame holds the fuel tank as well as the grill.

It may have other features built onto it, however.

Side tables and storage areas are a couple examples of such inclusions.

Guide to Natural Gas Grills

Natural gas grills are the latest and the best addition for backyard grilling and barbecuing.

These natural gas grills are available with conversion kits whereby you can easily convert most propane gas grills into natural gas grills.

All you need to do is change the regulator as propane gas burns three times faster than natural gas.

Apart from this a natural gas grill is very convenient and cheaper to operate.

The overall setup is simple, easy to maintain and cleaning is hassle free as compared to its counterparts.

Natural gas grills are best suited for backyard weekend parties.

Nowadays natural gas is being supplied directly to your hose so the fear of running out of fuel is negligible.

You can just enjoy a wonderful grilling and barbecuing experience in a simple and cost effective way.

As compare to charcoal and propane, the cost per BTU supplied to your grill through natural gas is cheap.

Natural gas is considered as the green alternative to your outdoor grilling and is safe for your health and the environment.

Delicious Irresistible Barbecue Recipes to Impress

Barbecue Sriracha Chicken

Last Updated on

Looking for some barbecue recipes to tempt you? Summer is the perfect time for outdoor cooking, so get those barbecue recipes and grills ready.

Of course, a cookout is nothing without mouthwatering meat dishes.

Make sure your taste buds are happy this year with these simple irresistible barbecue recipes.

The weather is getting warmer, and it’s time to start firing up those barbecue grills.

Best Kamado Grill

Delicious Irresistible Barbecue Recipes

Of course, a cookout is nothing without tasty and unique recipes.

Here are five delicious BBQ recipes that are guaranteed to leave guests and family members begging for more.

Cooking Chicken on a Charcoal Grill

Grilled chicken is one of the favorite dishes cooked on a charcoal grill.

It’s a crowd pleaser, something that young and old alike will love.

Although the idea of grilling chicken over fire seems simple, the truth is that the meat is very prone to drying out.

Grilled chicken drumstick is one of those chicken dishes that you would want to be cooked on a charcoal grill.

After all, it is a dish that your kids and spouse would want to have for dinner.

In grilling chicken pieces, medium hot fire and two-zone are needed.

Two-zone means that the coals are banked to a side of the grill.

Thus there’s a hot zone, and a cooler area.

Light up a pile of briquettes.

Once the coals are ready, arrange these in a two-zone fire.

Remove the top lid, allowing the grill to heat up with all the vents open.

To minimize the chances of flare up, excess fat should be trimmed from the chicken drumstick.

You should also let the chicken sit in the refrigerator for an hour or to so that the marinade will penetrate the meat.

The larger pieces should be placed on the hot side of the grate.

Sear all the chicken pieces for around 3 minutes per side.

Turn them only once until they become golden brown, and ensuring that the skin doesn’t char.

In case the grill flares up, remove the chicken away from the coals.

What if you want to grill a whole chicken?

Similar to roasting, the problem with grilling a whole chicken begins with its odd shape.

Compounding matters is that the different parts of the chicken are to be cooked at different temperatures.

The breast meat, for one, should not be cooked over 150 degrees Fahrenheit, and its leg should not be cooked more than 165 degrees.

Thus you should “butterfly” the chicken.

It is a technique for creating a uniform thickness throughout the chicken, so that the meat will be cooked quickly and evenly.

As far as cooking is concerned, a slow and gentle grilling is ideal.

When the chicken is cooked at high temperatures, the outer layers of the breast will be overcooked.

You also want its skin to be crisp, and this involves high temperature to remove moisture, render excess fat, and browning of the proteins.

Because there’s a need for high and low temperatures, a two-zone indirect fire is needed.

As mentioned earlier, this is a method in which all the coals are piled up on one side.

Cooking Steak on a Charcoal Grill

Perhaps one of the reasons why you are intent on learning how to cook on a charcoal grill is the chance to finally make your own steak.

We all know how expensive steak is, so cooking your own is really a good and practical idea.

Although you can also use a propane grill, a charcoal grill is much better because it can give your steak a smoky flavor.

In cooking steak on a charcoal grill, you would have to ditch the charcoal briquettes in favor of hardwood logs and lump hardwood charcoal.

The latter provides fast and high heat while smoking wood can add flavor and aroma to the food.

You can get these in hardware and gourmet stores.

And instead of the traditional pyramid method in stacking the coals, you should arrange them in an even layer.

The pyramid method may prevent you from getting a range of temperatures in this case.

The grill grate must be around four inches above the coals.

You’ll know that you are ready to cook a steak when the charcoal glows red and there are some ashes beginning to appear.

You will also know that the grill is in medium high heat (which is the best for a thick porterhouse) when you can hold your hands a few inches above the grate for a second or so.

But before you put the steaks on the fire, you should bring them to room temperature first.

Like in cooking other food, you should also rub oil on the grate.

Once you have put the steaks, you should be ready to change their positions when needed.

Thinner parts of each cut must stay on less intense part of the fire to avoid overcooking.

Flare-ups would be normal, as the fat dripping onto the hot coals is unavoidable.

Simply move the steak to another part of the grill.

You should avoid flare ups because it can burn the surface of the meat and this could lead to unhealthy compounds forming on the steak.

As much as possible, don’t flip the steaks more than once as it can disrupt the caramelization.

Use tongs when flipping the steaks, as using fork or another implement will puncture the meat and let juices escape.

Steaks will cook quickly over a hot grill.

Touch and cut the steak often to see if they’re done.

The steaks will continue to cook a couple of degrees more once they are taken off the grill.

You’ll also know that the heat is medium when drops of red juices appear on the surface of a porterhouse steak or a rib-eye.

Thus if you see those juices, it means you’ve missed your chance on a medium rare or rare.

Cooking fish on a Charcoal Grill

Fish is considered one of the hardest foods to grill, but you should be able to do so if you follow these tips.

The key to grilling fish is preheating the grill on high.

It can also help in caramelizing the fish, and minimize the time that the fish is on the grill.

In turn, it lessens the risk of the food drying out.

Moreover, it can prevent the fish from sticking into the grill.

Remember that when in grilling fish, the temperature should be at medium to high heat.

The temperature , depending on the recipe, is around 400 to 450 degrees Fahrenheit.

In case you want to sear the flesh side, you need to oil the flesh side of the fish and put it down on the grate and grill.

This will allow the fish to naturally release itself from the grate once it is done being grilled.

If you aren’t inclined to sear, simply put the fish skin side directly on the grate.

The general rule of thumb in grilling fish is to allot eight to 10 minutes of grilling time for every inch of fish.

Once you are about to take it off the grill, slide the spatula in between the spot where the flesh and the skin meet.

Then using a side-to-side motion, cut through the two areas so that the skin remains on the grate and the flesh piece is removed from the grill.

Give the time around five minutes to rest after it was pulled out of the grill.

This should be enough time for the juices to run back into the cut and make the fish more tender.

If the fish you are grilling has no skin, let it sit for 10 minutes to bring it up to room temperature.

Then generously oil both sides, add seasoning, and put it on the cooking grates.

These steps will lessen the chances of the fish sticking into the grates.

Flip the piece of fish only once while grilling.

Don’t turn and flip it repeatedly, as it will likely break apart while being grilled.

Don’t force the piece of fish off the grill when you need to flip it.

Be patient.

Let the fish naturally release itself from the cooking grate.

Again, give the fish 3-5 minutes to relax and let its juices run back to the cut of the fish.

Follow these tips and you should be on your way to grilling up a flawless dinner.

Whether it’s chicken, steak, or fish, that will impress anyone at your dinner table.

As you can see, cooking on a charcoal grill isn’t that hard and complicated.

Sriracha Chicken

Sriracha is one of the most popular hot sauces in the world for a reason, and adding it to your chicken dishes is a great way to spice up your cookouts.

Combine Sriracha with soy sauce and sesame oil and marinate chicken wings in the mixture for about an hour.

Bake the wings in the oven at 375 degrees for half an hour, flipping them halfway through.

Beef Brisket

If you want meat that melts in your mouth, this brisket recipe is the way to go.

Start by seasoning the brisket with a mixture of beer, cayenne, onion powder, garlic powder, and chili powder.

Grill the meat on a rack positioned about 6 inches above the flames until the internal temperature is 190 degrees.

Grilled Whiskey Salmon

If you are looking for barbecue recipes with some extra kick, try adding the power of whiskey to your salmon.

Mix a cup of barbecue sauce and a half a cup of quality whiskey with brown sugar, Dijon mustard, and soy sauce to make your marinade.

After marinating the salmon overnight, cook it over a lightly oiled grill on high heat for about five minutes per side.

Memphis-Style Ribs

Few things on this earth are more beautiful than barbecue grills filled with juicy ribs.

To make succulent and flavorful ribs, start with an authentic Memphis barbecue rub.

Once the ribs are thoroughly coated, smoke them over a grill until you can easily poke a toothpick through the center of the rack.

Memphis rib rubs are packed with flavor, so you don’t need to use any barbecue sauce.

Spicy Sweet Grilled Corn

A cookout is not complete without side dishes, and corn on the cob is always a hit.

Mix half a cup of garlic butter with Tabasco sauce, sugar, salt, ground cumin, and pepper.

Brush six ears of corn with the butter mixture and grill them for about 15 minutes.

Enjoy these simple and tempting barbecue recipes with your family and friends.

You will see why summer is all about barbecue grilling!

Outdoor barbecue grills with Barbecue Grill Grates

Delicious BBQ Recipes

Five Delicious BBQ Recipes: Whiskey Sliders
Whiskey Sliders

Whiskey Sliders

Whiskey Sliders are an irresistible addition to any barbecue, and they also make an excellent meal or snack on their own.

To give your sliders some extra kick, marinate ground beef overnight in a mixture of barbecue sauce, butter, and a splash of premium whiskey.

Form the beef into small patties and grill over medium-high heat for three to four minutes on each side.

Five Delicious BBQ Recipes: Lebanese Shish Kabobs
Lebanese Shish Kabobs

Lebanese Shish Kabobs

To make authentic Lebanese shish kabobs, marinate chunks of boneless chicken breast in lemon juice, garlic, Greek yogurt, olive oil, paprika, and tomato paste.

Skewer the marinated chicken and grill over medium-high heat for 12 to 18 minutes.

Serve the kabobs with garlic paste and pita bread for even more traditional flavor.

Five Delicious BBQ Recipes: Korean Short Ribs
Korean Short Ribs

Korean Short Ribs

When it comes to flavorful BBQ recipes, Korean cuisine is a goldmine.

To make mouthwatering Korean short ribs, marinate the ribs overnight in a mixture of soy sauce, sesame oil, garlic, green onions, and brown sugar.

Preheat a lightly oiled grill to medium-high and grill the ribs for about five minutes on each side.

Grilled Salmon

Grilled Salmon is among the tastiest fish in the world and is full of heart-healthy fatty acids.

To make the perfect salmon, mix garlic, olive oil, brown sugar, and ginger into a marinade.

Once the salmon has marinated for at least an hour, grill it on medium-high heat until it flakes easily with a fork.

Oven-Cooked Ribs

If you want to cook ribs but don’t have access to any barbecue grills, you can easily use an oven instead.

Simply coat around 3 pounds of pork ribs with a smoky dry rub and put them in the refrigerator to chill.

After 12 hours or so, wrap the ribs in foil and cook them on a baking sheet at 350 degrees.

Remove the ribs from the oven after an hour, brush them with barbecue sauce, and broil them until they caramelize.

Veggies on the Barbeque Grill

If you only look for meat barbecue recipes, you are missing out on a great way to use barbecue grill.

Many vegetables grill beautifully and most are easy to prepare Veggies on the Barbecue Grill.

Veggies on the Barbeque Grill
Veggies on the Barbeque Grill

Simple Veggie Shish Kabobs

Shish kabobs are always fun at a cookout.

Mixed with meat or a variety of different vegetables make shish kabobs versatile and flavorful.

The simplest way to grill vegetable shish kabobs is to cut your preferred veggies into bite-sized pieces.

Vegetables that work well on a skewer include the following:

  • Bell peppers
  • Cherry tomatoes
  • Summer squash
  • Zucchini
  • Cucumbers
  • Mushrooms

If using bamboo skewers, soak them in water for one hour before use.

Center each vegetable piece and pierce with skewer.

Veggies on the skewer should be close to but not touching one another.

After placing the veggies, hold the skewer over a piece of newspaper or paper towels and liberally sprinkle them with your seasonings of choice.

Place the kabobs directly over the heat.

Turn ¼ turn every 2-3 minutes for approximately 10 minutes or until the vegetables are cooked the way you like.

Kabob Hack

Marinating the vegetables in Italian dressing or balsamic vinegar for an hour or more before grilling adds extra flavor.

Add meat or shrimp to the skewer, if desired.

Make sure that meat is cut to bite-size pieces and is thoroughly cooked before serving.

Grilled Potatoes in Foil

These appetizing potatoes can be grilled right alongside the main dish.

Grilled Potatoes Ingredients

Potatoes, Medium onion, Butter, Salt, Pepper

Peel potatoes, if desired.

Cut potatoes into ½ to ¾ inch cubes.

Slice half of a medium onion into rings.

Place the potatoes on a large sheet of heavy-duty aluminum foil.

Salt and pepper to taste.

Top the potatoes with onion rings and several pats of butter.

Tightly close the foil, making a sealed airtight packet.

Place the packet on a preheated grill on medium to low heat.

Cook approximately 25 minutes, turning 3-4 times.

Use a spatula and tongs so you don’t tear a hole in the foil.

Open carefully and serve.

Grilled Potatoes Hacks

Potatoes grilled in foil packets are easy to flavor in a variety of ways.

Add crushed red pepper for a little zing.

Diced or crushed garlic is another tasty addition.

If you prefer, drizzle uncooked potatoes with olive oil in place of butter.

Cooking a variety of foods is fun and easy on barbecue grills.

You might be surprised by what happens when you start with basic barbecue recipes and use your own creativity.

Grilled Vegetable Recipes Panzanella Salad

Best Grilled Vegetable Recipes That Will Impress your loved ones and are healthy for them.

All of these can be made easily on any barbecue or Infrared Barbecue Grill.

Serves: 6

Prep: 10 min
Cook: 10 min
Total: 30 min

Grilled Vegetable Recipes Panzanella Salad Ingredients

  • 1/4 C red wine vinegar
  • 1/4 C extra virgin olive oil
  • 2 tbsp capers, coarsely chopped
  • 1 lg clove garlic, minced
  • 10 oz sliced seeded whole grain bread, toasted and cubed
  • 1 lb tomatoes, cut into bite-size wedges
  • 3 1/4 C leftover grilled vegetables (such as peppers, zucchini, eggplant, and red onion), coarsely chopped
  • 3/4 C fresh basil, torn
  • 2 tbsp shaved Parmesan
Grilled Vegetable Recipes Panzanella Salad
Grilled Vegetable Panzanella Salad

Directions for Grilled Vegetable Panzanella Salad

Whisk vinegar, oil, capers, and garlic in large serving bowl.

Add remaining ingredients except Parmesan.

Season with sea salt and pepper to taste and toss gently to coat.

Let stand 10 minutes at room temperature so flavors develop.

Top with Parmesan and serve.

Grilled Vegetable Recipes Panzanella Salad Nutritional Facts per serving

Calories 262.3 cal
Fat 12.3 g
Saturated Fat 2.1 g
Cholesterol 1.5 mg
Sodium 383.7 mg
Carbohydrates 30 g
Total Sugars 8.2 g
Dietary Fiber 6.6 g
Protein 9 g

Grilled Vegetable Panzanella Salad is a great organic recipe meal that  is easy to make and enjoy.

Grilled Mexican Corn Recipe

Serves: 4

Prep: 10 min
Cook: 10 min
Total: 20 min

Grilled Mexican Corn Recipe Ingredients

  • 4 ears of corn, husked
  • 1 tsp salt
  • 2 tbsp mayonnaise
  • juice of 1 lime
  • 1/2 tbsp chili powder
  • finely grated Parmesan
Grilled Mexican Corn Recipe
Grilled Mexican Corn Recipe

Directions: Grilled Mexican Style Corn

Heat a grill until hot.

While the grill is warming up, bring a pot of water to a boil.

Add the corn and salt.

Boil for 5 to 7 minutes, until the corn until slightly tender, but not cooked all the way through.

Drain the corn and transfer to the grill; lightly char the kernels.

Mix the mayonnaise and lime juice.

Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then dust with chili powder and Parmesan.

Grilled Mexican Corn Recipe Nutritional Facts per serving

Calories 211.2 cal
Fat 9 g
Saturated Fat 2 g
Cholesterol 3.6 mg
Sodium 658.1 mg
Carbohydrates 27.5 g
Total Sugars 10.3 g
Dietary Fiber 7.4 g
Protein 5.7 g

Grilled Stuffed Eggplant

Serves: 6

Prep: 15 min
Cook: 25 min
Total: 40 min

Grilled Stuffed Eggplant Ingredients

  • 3 small eggplants, halved lengthwise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup seasoned dry bread crumbs
  • 3 plum tomatoes, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
Grilled Stuffed Eggplant
Grilled Stuffed Eggplant

Directions: Grilled Stuffed Eggplant

Preheat a covered grill to medium-high.

With a small, sharp knife, cut a grid of 1/2″ squares on the cut side of each eggplant half, as close to the skin as possible without cutting through.

Scoop out the flesh of each eggplant and place in a medium bowl.

Add the cheese, bread crumbs, tomatoes, parsley, garlic, salt, and pepper.

Stir to mix.

Stuff the mixture tightly into each eggplant half.

Drizzle with the oil.

Place the eggplant halves in a disposable aluminum foil pan.

Set on the grill.

Cover and grill for 20 to 25 minutes, or until the eggplant is soft and the top is golden and crisp.

Grilled Stuffed Eggplant Nutritional Facts per serving

Calories 150.4 cal
Fat 6.5 g
Saturated Fat 1.4 g
Cholesterol 3 mg
Sodium 243.5 mg
Carbohydrates 21.2 g
Total Sugars 7.5 g
Dietary Fiber 9.9 g
Protein 5.2 g

Grilled Caesar Salad Most Misleading Food in America

Grilled Caesar salad may be the most misleading food in America, it’s the type of dish you order when you want to be good to your body, only to find out it’s eating up half of your day’s calories.

This recipe transforms the high-calorie dressing into a lighter vinaigrette and adds substance, flavor, and nutrition in the form of sun dried tomatoes and olives.

Serves: 4, Prep: 12 min, Cook: 10 min, Total: 22 min

Grilled Caesar Salad Ingredients, Dressing

  • 2 tbsp red wine vinegar
  • 1 tbsp mayonnaise
  • 1 clove garlic, minced
  • 2 anchovies (soak in milk for 10 minutes if you want to mellow the flavor)
  • 1 tsp Worcestershire sauce Juice of 1 lemon
  • 8 turns of a black-pepper mill 1/2 cup olive oil

Grilled Caesar Salad

  • 4 hearts of romaine
  • 2 English muffins, split
  • 2 boneless, skinless chicken breasts (6-8 oz each)
  • olive oil
  • salt and black pepper to taste
  • 1/4 cup black or green olives, pitted and roughly chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1/4 cup finely grated Parmesan
Grilled Caesar Salad
Grilled Caesar Salad

Directions: Grilled Caesar Salad

Preheat the grill. Combine all the dressing ingredients except the oil in a food processor and pulse to blend.

With the motor running, slowly drizzle in the oil.

Cut the romaine down the middle lengthwise, leaving the root end intact so the leaves hold together.

Brush the romaine, English muffins, and chicken with olive oil and season with salt and pepper.

When the grill is hot, add the chicken and grill for 4 to 5 minutes per side until firm and caramelized.

Remove the chicken and allow to rest.

Place the lettuce and English muffins on the grill.

Cook the lettuce for 1 to 2 minutes, just enough to lightly char and wilt the leaves.

Cook the English muffins until brown and crispy.

Slice the chicken into thin strips.

Cut the muffins into bite-size pieces.

Arrange both, along with the olives and sun dried tomatoes, over the individual lettuce halves.

Drizzle with dressing and sprinkle with cheese.

Grilled Caesar Salad Nutritional Facts per serving

Calories 488.9 cal
Fat 33.6 g
Saturated Fat 5.5 g
Cholesterol 56.4 mg
Sodium 532.6 mg
Carbohydrates 21.3 g
Total Sugars 4 g
Dietary Fiber 1.8 g
Protein 26.1 g

Related Articles:

How to Smoke the Perfect Rack of Ribs

Rack of smoked ribs

Last Updated on

Smoke The Perfect Rack of Ribs: For tenders of the backyard barbecue, there are few things finer than pulling a perfect rack of spareribs off the smoker.

As you lift the rib rack from the grates, the sauce-covered meat is so tender it splits, causing wisps of steam carrying an aroma of wood smoke to uncurl from the interior.

It’s meat so beautiful it leaves you breathless.

But there are also few things more elusive, more frustrating, or more temperamental than barbecuing spareribs.

I’ve spent numerous hours at various occasions slow-smoking ribs that turned out too tough, too mediocre, or too charred.

It’s like having to suffer through a 9th inning come-from-behind victory from your rival baseball team or your first watching of The Godfather: Part III—the journey was fun, but the destination was a disappointment.

Newbie BBQ Smokers

Be not disheartened, newbie BBQ smoker.

After testing numerous ribs recipes throughout the years, I have finally discovered how to smoke the perfect rack of ribs.

These ribs take longer to cook than sausage or chicken.

You also have to make your own rib rub, and your own sauce.

But then you bring them all together—with the help of some aluminum foil—to a rack of ribs worth waiting for.

And, if you invite over some good buddies and pick up some great beer, the journey is a blast, too. 

How to Smoke the Perfect Rack of Ribs

More BBQ notes to help you through this recipe…

Be the smoke whisperer

For the sake of your food (and the local fire department) you don’t want your smoker to billow plumes of smoke during the entire cooking process.

You want a touch of smoked flavor, not an uppercut.

To temper the smoke, soak your wood chunks in water about an hour before you drop them on the coals.

They’ll burn slower that way.

This recipe calls for five chunks.

Add them one at a time to maintain an even level of smoke throughout the entire cooking process.

Learn to wrap

The environment inside your smoker is one of dry heat, much like your oven.

If you want fall-off-the-bone tenderness—tenderness you’d acquire from a Crock-Pot Programmable Cook and Carry Oval Slow Cooker— you have to create a moist heat environment.

To do this, break out the aluminum foil and wrap your meats during the last portion of the smoking process.

Inside the foil pouch, the meat sweats and the foil traps in the moisture, turning the meat tender.

Take a rest

When the meat comes off the smoker, resist your urge to chow down.

Don’t touch it for at least five minutes if it’s a smaller cut and at least 10 if it’s a larger, thicker cut.

Your meat will taste far juicer than if you would have taken a knife to it immediately after you pulled it from the smoker grates.

Want a detailed, super-geeky explanation of the resting process?

Championship spareribs…What you’ll need:

  • 4 racks spareribs, each 2 1/2 to 3 1/2 pounds
  • 3/4 cup unsweetened apple juice
  • 1/4 cup cider vinegar
  • 5 fist-sized hickory wood chunks
  • Rib rub (recipe below)
  • Rib sauce (recipe below)

How to make Spareribs

Prepare your smoker to 225° to 250°F.  Place the spareribs, meaty side up, on a cutting board.

Follow the line of fat that separates the meaty ribs from the much tougher tips at the base of each rack, and cut off the tips.

Turn each rack over.

Cut off the flap of meat attached in the center of each rack.

Also cut off the flap of meat that hangs below the shorter end of each rack of ribs

(Note: Depending on the ribs you buy, all this may already be done).

Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off.

Season the spareribs all over with the rub, putting more of the rub on the meaty sides than on the bone sides.

In a small spray bottle, combine 3/4 cup apple juice and 1/4 cup cider vinegar.

Add two of the wood chunks to the charcoal.

Smoke the spareribs, bone side down, with the lid close, until the meat has shrunk back from the bones at least 1/2 inch, 4 to 5 hours.

After each hour, add more lit briquettes as necessary to maintain the heat, add one more wood chunk to the charcoal (until they are gone), and spray the ribs on both sides with the apple juice mixture.


When the spareribs are done, remove them from the smoker.

Brush the racks on both sides with the sauce and wrap each rack in heavy-duty aluminum foil.

Return the foil-wrapped racks to the smoker.

Continue to cook, with the lid closed, until the meat is tender enough to tear with your fingers, 45 minutes to 1 hour.

Remove the spareribs from the smoker and lightly brush the racks on both sides with sauce again.

Cut the racks into individual ribs.

Serve warm with the remaining sauce on the side.

Championship rib rub…What you’ll need:

  • 3 Tbsp kosher salt
  • 2 Tbsp ancho chile powder
  • 2 Tbsp packed light brown sugar
  • 2 Tbsp granulated garlic
  • 1 Tbsp ground cumin
  • 2 tsp ground black pepper

How to make Rib Rub

In a medium bowl mix together all the ingredients.

Championship rib sauce…What you’ll need:

  • 2 cups ketchup
  • 1/2 cup unsweetened apple juice
  • 1/4 cup cider vinegar
  • 1/4 cup yellow mustard
  • 2 Tbsp molasses
  • 2 Tbsp Worcestershire sauce
  • 1 tsp granulated garlic
  • 1/4 tsp chipotle chile powder

How to make rib sauce

In a medium saucepan over medium heat, combine the sauce ingredients and bring to a simmer.

Reduce the heat to low and cook until the flavors are well combined, 15 to 20 minutes, stirring occasionally.


Barbecue Smokers Infuse Food With Rich Flavor

When it comes to outdoor cooking, nothing compares to barbecue smokers.

They are the best way to infuse your food with the rich, smoky flavor that many people feel is essential to barbecue.

They can be purchased through many different online and local sources, but the best ones are often homemade.

They come in a wide variety of sizes and can be fueled by several different means.

Barbecue smokers are essentially an enclosure that is designed to create smoke as a means of cooking food.

The food never comes into direct contact with flame or the heat source.

Instead, smoke and heat is drawn into the enclosure, providing the ultimate environment for slow cooking.

How to Smoke the Perfect Rack of Ribs

The heat and smoke can be provided through the use of a number of methods including electricity, wood, charcoal or gas.

Wood is generally the favorite smoke producing medium, and many professional and amateur grill masters have their favorite types of wood, as each type of wood has its own unique flavor characteristics.

Barbecue Smokers
Barbecue Smokers

Barbecue Smokers best way to infuse your food with the rich flavor

One of the most important things to remember when using barbecue smokers is the volume of air flow.

The amount of air that moves through the smoker impacts the heat and smoke density inside.

Ideally, the inside of the smoker should be around 225 degrees.

Maintaining this temperature by adjusting the air flow often takes some trial and error before one can do it with consistency.

This is part of the “art” of smoking food, and unfortunately it does take some practice in order to become proficient.

Nearly any meat, or vegetable for that matter, can be easily cooked using a smoker.

However, if you’ve never used one before, most people recommend starting out with something simple, like a good brisket.

Brisket, and beef in general, is an easy way to get positive results on your first smoking experience.

As a general rule, expect about 1.5 hours of cook time for every pound of brisket.

This means that a good 10 pound brisket will probably need around 15 hours in the smoker before it’s done.

Barbecue Smokers

Barbecue smokers can be found in several basic designs.

The water smoker is a popular item for the backyard as it typically takes up little space.

These work by placing a reservoir of water between the heat source and the food.

The water keeps the food from coming into direct contact with the heat source and the resulting steam keeps the food moist during the cooking process.

Pit smokers, commonly called dry smokers, are what most people think of when they hear the term “smoker”.

These use a firebox that is mounted to the side of the smoker.

As wood burns inside the firebox, the smoke and heat is drawn inside the food enclosure.

For many barbecue fans, the pit smoker is the only way to cook your favorite meats and vegetables. 

Vertical smokers are often used by restaurants and barbecue pits.

These devices are shaped more like your average refrigerator and are designed for smoking mass quantities of meat.

They usually require some kind of power source, as they can sometimes be equipped with an electric rotisserie.

BBQ Smoker

Nothing beats that slow cooked, smoky flavor that meat has when it’s cooked in a bbq smoker.

The smoking process uses soaked or green wood on a bed of coals to heat the meat indirectly.

Different types of wood will give the meat different flavors.

For the bbq smoker to work properly there must not be any holes for the smoke to escape.

Wrapping the meat in plain brown paper will help it retain moisture, but the smoke will still permeate the paper, giving it that delicious taste.

A good smoker will produce mouth-watering Rib Eye Steaks for many, many years.

For some using a bbq smoker is not just a way to cook meat, but is an art and a hobby.

Experimenting with different meats, woods, cook times, and sauces will yield interesting variations, making it easy for the grill master to come up with his own signature recipe.

Smokers are also a great way to feed the whole family easily because they are usually big enough to hold large cuts of meats like a whole side of pork.

Smoker BBQ Grill

For those avid backyard cooks, a smoker BBQ grill makes a great combo.

With these, you can have your BBQ grill anytime for weekends and family gatherings.

On top of this, you can also have a smoker, which opens up a whole new world of cooking.

The design on a smoker BBQ grill often has the large grilling area like any grill.

Then to the side of this, there is a smoker.

This will usually have multiple racks on which you can put food to be smoked.

There are many different styles of smoker BBQ grills, so you can find the one that is perfect for you.

Like any grill, they will cover a wide range of prices, from very inexpensive up to thousands of dollars.

If you take a look around at all the options you can get, you will soon have a very clear idea of what you want.

Ultimate BBQ Grilled Rib-Eye Steak

Ultimate BBQ Grilled Rib Eye Steak

Last Updated on

Ultimate BBQ Grilled Rib-Eye Steak

Ultimate BBQ Grilled Rib-Eye Steak and BBQ grills just seem to go together.

There are numerous steak BBQ recipes, but a great cut of meat, a few added touches and the right technique are all you need.

The Ultimate Grilled Rib-Eye Ingredients:

  • 14-ounce rib-eye steak
  • Butter or herb butter* (see below)
  • Sea salt
  • Pepper
  • Olive oil

Preheat a gas grill to medium-high or high.

Heat charcoal BBQ grills for at least 30 minutes before grill time.

The ideal grilling temperature for steaks is 600 degrees.

Just before grilling, rub salt, pepper and olive oil on both sides of the steak.

Using tongs, place steak on the grill.

A 14-ounce steak takes approximately 12-14 minutes to grill to medium-rare.

Adjust time for smaller or larger cuts.

Use tongs to turn steaks once during cooking time.

When done, place steaks on a platter untouched for 5 minutes.

Top with pats of butter and serve.

Grilled Rib-Eye Optional: Herb butter is a nice addition to a well-cooked rib-eye.

Herbs like basil and chives add additional flavor without overpowering the flavor of the steak.

In a blender or food processor, add a handful of your favorite finely chopped herbs, a stick of softened butter and blend.

Refrigerate for several hours before using.

Porterhouse and t-bone steaks also work well with this recipe.

Grilled Rib-Eye Hacks

If possible, purchase a bone-in rib-eye steak.

The bone adds additional flavor.

Purchase your steak the day before you plan to grill.

Never freeze it.

Purchase quality meat cuts from a local butcher if possible.

A hot grill gives the steak a nice outside sear and is absolutely necessary for grilled perfection.

Never use a fork or knife when grilling or serving.

Precious juices are lost when you cut into a steak before eating.

Turn steaks only once during grill time.

An excellent cut of meat that is grilled to perfection does not need additional sauces.

Salt, pepper and butter are all the enhancements required.

Use freshly ground pepper if you can.

Never over-cook a steak.

Filet mignon is not a good choice in BBQ recipes because it is too lean.

The best cuts for BBQ grills are those with fat, like ribs.

Hamburgers on the Barbecue Grill

Hamburgers on the Barbecue Grill are Summer’s barbecue grills are always sizzling.

Grilled hamburgers are the most popular menu item for picnics and cookouts.

Inexpensive and versatile, the grilled hamburger can be a great success or dismal disaster.

Armed with a little knowledge and the most basic of barbecue recipes, you can become a hamburger grill master.

Hamburgers on the Barbeque Grill
Hamburgers on the Barbeque Grill

The Basic Grilled Hamburger Ingredients:

  • 1 pound 80% lean ground chuck
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 egg, beaten
  • 1-tablespoon olive oil

Oil the barbecue grill racks to prevent sticking.

Preheat the grill to high.

Place meat in a bowl and lightly mix together with salt, pepper and egg.

Form meat mixture into 3 patties.

Using your thumb, make a depression in the middle of each patty.

Place burger patties on the preheated grill rack.

Quickly close the lid.

Wait approximately 5 minutes.

Turn burgers once with a spatula and cook for 4 more minutes.

Well-done burgers take 12 to 15 minutes.

If lightly pressed, the well-done burger feels firm and meat juices run clear.

If adding cheese, place a slice on each patty during the last 2 minutes of cook time.

Serve immediately.

barbecue recipes

The variety found in barbecue recipes proves that there is a burger for every taste.

Here are some of the items that can be added for additional flavor:

  • Liquid smoke
  • Worcestershire sauce
  • Steak sauce
  • Cajun seasoning
  • Finely chopped garlic
  • Chopped onions
  • Horseradish

Tips For best hamburgers are cooked on barbecue grills

The best hamburgers are cooked on barbecue grills that have been preheated to the highest temperatures.

A simple rule of thumb – if you can’t hold your hand over an infrared grills, it’s hot.

Turn burgers only once during cooking.

Using an egg prevents burgers from falling apart.

Breadcrumbs can also be added or used in place of the egg.

Whatever filler you use, make sure the patties are of a solid consistency that won’t fall apart on the grill.

For an added treat, toast the hamburger buns on the grill.

Spread unsalted softened butter on the inside of each cut bun and grill butter side down for 1 minute.

Don’t skimp on the buns.

Purchase high quality bakery buns if possible.

When forming the patties, make each slightly larger than the buns being served.

The patties will shrink some during cooking.

Related Articles: