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Created: Jul 20, 2012
Get to know your grill and use it in direct and indirect methods. Almost any recipe and cooking technique can be performed on the grill. Don't limit yourself to just the normal "grilling" and BBQ recipes. Challenge yourself to make gourmet meals on the grill. Any recipe that you can do "inside" can be converted to cook "outside"....which is a heck of a lot more fun...and of course tastes much better.
Created: Jul 30, 2012
I have several actually! When grilling chicken, leave the fat on! It protects the meat and its very yummy when grilled and spiced! Also when making marinades be sure to add some oil to it! It will keep the food from sticking to the grill!
Created: Jul 24, 2012
Experiment. Combine different things. Swap ingredients in traditional recipes with something totally different. I made this "Smoky Bacon Potato Salad" using Montreal Steak seasoning instead of salt and pepper. I also used smoked garlic powder, spicy mustard, bacon, and Vidalia onions to give this classic recipe a great new taste!
Created: Jul 16, 2012
Wrap EVERYTHING in BACON. Whether it's a contest or just a "Bacon-Wrapped" Party Theme I've done it all. Recently, had a Bacon-Wrapped-July 4th Party and it was a HUGE HIT! I made bacon wrapped burgers, brats, mushrooms, green beans, corn-on-the-cob, jalapenos, pineapple, etc! Topped it off with Campfire Banana Splits for dessert! Bacon makes smiling people come a-runnin...to your tailgate party or backyard BBQ!
Created: Jul 30, 2012
As a side for grilled fish or chicken, I make on-the-grill pomodoro sauce over pasta. To make 4 servings, slice tops from 7 flat-bottomed tomatoes, scoop out seeds, and evenly distribute 1 TBSP minced garlic, 1/16 tsp fennel seeds, 3 pinches red pepper flakes, and 2 tsp olive oil inside tomato cups. Grill on low 9-12 minutes--until tomatoes soften but skins are still intact. Pulse 2-3 times in food processor with 1/4 tsp balsamic vinegar, 1/8 tsp salt, and 1/4 C chopped basil. Serve over pasta with shaved Asiago cheese.
Created: Jul 16, 2012
Expand your grilling horizons by treating your grill as an oven rather than a simple tool for burgers and dogs! Create new depths of flavor by cooking some of your standard oven dishes on the grill!
Created: Jul 23, 2012
SmokinDaveWNC's Grilling Tip:
Apply your favorite rib rub or your preferred seasoning on ribs. Then place ribs on the grill that has been preheated to 225 to 250 degrees.
After 2 or 3 hours of indirect cooking on the grill wrap ribs in foil, this step keeps ribs moist and helps tenderize them. When the ribs are done or just before serving remove foil. Basting with homemade or favorite bottled BBQ sauce is optional.
With my special dry rub recipe my ribs need no sauce. Enjoy!!!
Created: May 30, 2012
We all love the meat, that's no surprise, but where's the veggie love? We always make a grilled vegetable side with our ribs, chicken and steak and love to use marinades and brush sauces on them too! Dinner is not the same without grilled mushroom, pepper and onion. We love McCormick Vegetable Supreme and Perfect Pinch seasonings with a variety of vinegar, soy sauce and Worcestershire for that extra kick to our dinner! #GrillAmbassador
Created: Jul 28, 2012
Perfectly Seasoned & Smoked Pork Butt ready to serve..
~My TIP~ Low and Slow is the way to go, be patient keep the heat between 225� and 250� you are looking for and internal temp. of 160� let meat rest at least 10 minutes before slicing. Also try using a verity of hard woods to find the flavors that works best for you. Thanks again! Dave Aiello ~ aka Dr. Rub ~
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