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This year we’re combining flame and flavor in brand new ways. Think exciting marinade mixes combined with your favorite brews. And layering kits that combine rubs and marinades together for the ultimate in sweet, savory, spicy and smoky pairings. Available for the 2017 grilling season only!
Bring this classic grilling style almost anywhere—backyards, parks, tailgates parties or wherever a portable grill fits. To set up, spread charcoal over grates using more for higher heat and fewer for lower heat. After lighting coals, look for an ashy gray exterior and visible deep orange hue. That means they’re ready. To control the heat, adjust the bottom vents. (Wider vents = higher heat and more oxygen in. Tighter vents = lower heat and less oxygen in.)
Barbecuing your bird over an open can of ale keeps meat juicy and tender. Coating the skin and cavity with herbs and spices adds even more savory flavor.
Skewering vegetables delivers delicious charred flavor (and epic grill marks). Make sure to cut ingredients into similar-sized chunks so everything cooks evenly.
You and your crew deserve crusted-on-the-outside, juicy-on-the-inside grilled pork. Read on for everything you need to know about choosing the right cut, adding serious Grill Mates flavor and ideal cooking temps. Reach for our bold spice rubs, robust seasoning blends and popular marinades to craft the epic taste at the grill.
Use this trick for grilling drumsticks or skin-on chicken: start meat on the indirect zone (lower heat with no flames visible) then move it to the direct zone (higher heat with flames visible). This prevents the skin from sticking and helps everything cook evenly.
Create two heat zones on a gas grill by adjusting the burners. Use direct heat (all burners on) to sear the surface of foods or create a crispy outside. Indirect heat (center burner off) works for cooking foods through and cooking at lower temps. If you’re cooking skin-on protein, such as chicken, start it on indirect heat then move to direct to prevent sticking and help it cook evenly.
Grill anything from salmon to mushrooms on a well-seasoned plank to absorb the natural, subtle flavors of the plank. A key step, soaking the plank gets rid of any residual bitter flavor in wood. Here’s how to do it.
There are so many ways to feast on grilled seafood. Serve it straight up with a squeeze of lemon, on skewers, in tacos or with steak for a taste of land and sea. If you’re grilling a fillet, use this “10-minute rule” as a general cook time.
Grilling steak requires attention to detail—a few degrees can mean the difference between just right and over-cooked meat. Using a meat thermometer to check for doneness can help you hit the mark. Next time you grill, check out this diagram. (From top to bottom: well done, medium well, medium rare and rare.)
Smoker chips bring out complex flavors in anything you grill. You can pick them up at hardware stores, your grocer’s grilling section or anywhere firewood is sold. Just soak chips in a bowl 15-30 minutes then put them in a smoker pan/tightly-covered aluminum tray that goes right on the grill or directly over ready-to-cook coals. Try these.
Dean S's Grilled Pizza
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Daniel D's Grilled Veggies
Anthony R's Grilled Portobello Mushrooms
Lori F's Chicken Wings with a Vortex
Mike L's Grilled Lobsters
Fire up the grill for:
Sherri W's Grilled Ratatouille
Richard R's Strawberries and Grilled Pound Cake
Timothe L's Smoked Turkey Legs
Debra L's Roast on the Rotisserie
Arthur B's One-Hour Ribs
Kenneth B's Slow and Low Pork Butts
Jack R's Shish Kabobs
John G's Flank Steak
Jalapenos Stuffed with Blue Crab by Jim R
Ronnie O's Chicken Thighs
Roger D's Smoked Baby Back Pork Ribs
Bruce W's Porterhouse
Bruce W's Suckling Pig
Cheryl S's Drumsticks
Dan F's Full Grill
Mike S's Applewood Smoked Ribs
Ricardo A's Bacon Wrapped Spareribs
Richard R's Leg Quarters
Kevan V’s Grilled Pork Butt & Steak
The McCormick grill masters at a Kansas City Barbeque Society cook-off
This brisket was wrapped in foil then smoked over hickory at 225 degrees for approximately 9.5 hours to an internal temperature of 205 degrees. It rested an hour before serving.
The eggs were smoked at 225 degrees for 2 hours in the shell. The meats were rubbed with Grill Mates Seasonings and then smoked for 6 hours at 225 degrees (ribs) and 10 hours (pork butts and small roasts).
These ribs had the thin membrane on the back side removed and then were rubbed with Grill Mates Memphis Pit BBQ Rub. Next they covered in cola and baked in a 275 degree oven for 4-6 hours. Lastly they were covered in BBQ sauce, wrapped in foil, and finished up on the grill.
These ribs were seasoned with Grill Mates Chipotle & Roasted Garlic Seasoning and then smoked slow and low with pecan wood for about 4.5 hours.
These pork butts were rubbed with olive oil, covered liberally with Grill Mates Montreal Steak Seasoning and Grill Mates Pork Rub, and then injected with pineapple juice. Lastly they were smoked slow and low over pecan wood at 225-250 degrees until done.
This beef was first covered with a brown sugar and mustard glaze then smoked over cherry wood for 5 hours.
These rib-eyes were spiced with Grill Mates Worcestershire Pub Burger Seasoning and grilled over direct heat to an internal temperature of 135 degrees. Then the quail eggs were cooked in a skillet with butter and served on top of the steak.
Richard R's Beef Sirloin Tip Roast
These wings were seasoned with salt, pepper, and Southwestern style seasoning before hitting the grill on a 6 degree night with -11 degree wind chill.
This ham was injected and coated with a maple glaze made with Grill Mates Sweet & Smoky Rub, then grilled for 6 hours.
This roast was rubbed with olive oil and Grill Mates Montreal Steak Seasoning then smoked slow and low for 4.5 hours at 225 degrees.
These burgers were seasoned with Grill Mates Classic Burger Seasoning Mix and Smoky Applewood Seasoning Mix. They were served with smashed potatoes topped with Havarti cheese, chopped pastrami, and sour cream.
These pork chops were seasoned with a homemade rub of onion, garlic, paprika, salt, and pepper. They were smoked at 250 degrees for a few hours before being placed over mesquite coals to finish up.
This fish was seasoned with Grill Mates Molasses Bacon Seasoning before hitting the grill.
This chicken was slow smoked with Grill Mates Chipotle & Roasted Garlic Seasoning for about 3.5 hours at 225-250 degrees.
These ribs were grilled over indirect heat for 2.5 hours at about 300 degrees. They were then wrapped in foil and moved to the top rack for about 30 minutes while the oak coals burned out. Then they were finished with a homemade Memphis-style BBQ sauce.
These wild caught tuna steaks, Atlantic salmon, and shrimp were grilled for 30 minutes over pecan wood chips.
This roast was brushed with mustard and Grill Mates Smokin’ Texas BBQ Rub and then injected with a root beer mix. Then it was smoked with hickory for one hour covered and one hour uncovered. To finish, it was glazed with pan juices, sprinkled with brown sugar, and roasted for another 20 minutes to caramelize.
These spareribs were rubbed with mustard and Grill Mates Pork Rub. Fresh garlic and liquid smoke were added before marinating overnight. Then they were smoked at 200 degrees with applewood for 6.5 hours.
These ribs were cooked slow and low in the oven for 4 hours at 275 degrees then finished on the grill with BBQ sauce for about 10-15 minutes.
This pizza was made with fermented thin crust dough that was brushed with olive oil, sprinkled with sea salt, and topped with fresh mozzarella, thin sliced rib-eye, shallots, and quail eggs. It was grilled for 45 minutes to a surface temperature of 535 degrees and finished with chimichurri sauce.
This salmon fillet was stuffed with a crab cake mixture, rolled up, and tied with butcher's string. Next it was brushed with olive oil and then spice rubbed. Then it was grilled over semi-indirect heat at 375 degrees for 15 minutes on each side, turned 90 degrees half way through on each side.
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