“…bacon is in its terminal stage, clinging to relevance, grasping at any opportunity to cash in on its dwindling cachet as its 15 minutes come to an end.”

So wrote Seattle journalist Erica C. Barnett in May 2009, in the alternative newspaper The Stranger.

Well, Ms. Barnett, you got it wrong. Time to eat crow, preferably wrapped in a bacon weave.

Yes, cured and smoked pork belly is still one of America’s favorite flavors, an exceedingly popular meat at supermarkets and butcher shops from coast to coast. At breakfast it sits beside eggs, toast, pancakes, or potatoes. On a hamburger it contributes smoke and crunch. Wrapped around vegetables, chicken, fruit, or scallops, its rendering fat bastes whatever lies beneath it. Crumbled over salads or soups, a small amount can flavor an entire dish. Even bacon fat itself becomes an ingredient, carrying its smoky character into eggs, beans, cornbread, vegetables, gravies, stews, and sauces.

“Fry” it on your outdoor grill or griddle and avoid messy spatters and lingering odors.

Here are our favorite ways to enjoy this versatile meat.

Make a Bacon Weave

Have you yet to try the impressive bacon weave, a savory cloak that elevates meatloaf, pork loin, and the Thanksgiving turkey?

If not, find concise directions and tips for success here. It’s easy and is guaranteed to impress friends and family.

Make Bacon Jam

We read that 69 percent of U.S. restaurants feature bacon on their menus, some in the form of bacon jam.

It’s a bougie condiment you can make yourself. Find the recipe for Bacon Jam here.

Make Bacon Bourbon

Bacon isn’t limited to the plate. You can even put it in your glass.

Our Bacon Bourbon uses rendered bacon fat to infuse bourbon with smoke. Sip it straight or use it for Manhattans and Old Fashioneds. Better still, garnish the cocktail with a strip of bacon.

Bacon-Wrapped Onion Rings

Wrap thick slices of sweet onions with thin-cut bacon for a porky twist on onion rings.

Bacon on a Stick

Thread bacon on bamboo skewers and grill at 375 degrees for 8 to 10 minutes per side, or until done to your liking.

Serve with burgers or other grilled sandwiches. These also make good stir sticks for Bloody Marys.

Bacon-Wrapped Corn

Spiral bacon slices around ears of sweet corn.

Bacon-Wrapped Fruit

Wrap wedges of fruit—peaches, cantaloupe, or pears—with bacon and grill to your liking.

Make Onion Bombs

Follow our directions for Onion Bombs—a blessed marriage between onions, bacon, and ground meat.

Make Your Own Bacon

Make your own bacon! It’s easier than you think and can be on your table in as little as two days.

Our 48-hour homemade bacon method shows you how.

The post Baconpalooza: 9 Ways to Grill With Bacon appeared first on Barbecuebible.com.

Monument Grills Makes Accommodating Food-Sensitive Foodies Easy

By John White

When it comes to a daily household menu, most families have a diversity of needs, wants and plain-old “I don’t like that” sensitivities. For example, I don’t like baked potatoes, but I’ll go out of my way for French fries.

Sometimes, personal likes and dislikes don’t factor into the equation, but actual sensitivities do. In my family’s case, it’s gluten, as my wife and daughter can’t tolerate it. But that doesn’t mean we don’t eat well (we do!), nor does it mean we can’t celebrate National Quesadilla Day, even though flour tortillas would be considered a necessary ingredient.

Delicious Food-Sensitive Quesadillas Without Sacrificing Flavor

Once again, my graciously provided Monument Mesa II propane-fired grill made preparing this multi-step, Mexican-inspired treat easy, using the grill, a griddle and side-mounted burner for an accompaniment of refried beans.

And…what would a Mexican feast be without salsa (in this case, Pico de Gallo), Guacamole and Margaritas!

The Menu

Gluten and gluten-free chipotle chile-marinated quesadillas with refried beans, guacamole, pico de gallo and margaritas, traditional or made with non-alcoholic spirits.

The Recipes

Finally, what would a delicious quesadilla be without a tasty Margarita?

Remember…

It doesn’t have to be a holiday to enjoy quesadillas. Cook a few extra, let them cool, seal in sandwich bags and reheat for a treat anytime. Happy National Quesadilla Day from the entire team at BarbecueBible!

The post Now Everyone Can Celebrate <br />National Quesadilla Day! appeared first on Barbecuebible.com.

By Steven Raichlen

Labor Day already? It seems like summer just began. I hope you’ve been grilling as much as I have this summer. For Labor Day this year, I propose something different.

This Labor Day, we’re planning a feast that’s the opposite of labor intensive, and we’re firing up the griddle to cook it. We start with a Raichlen twist on classic shrimp cocktail—spice blackened shrimp with chipotle tequila cocktail sauce.

For the main course, we’re taking a page from the Philadelphia playbook: cheesesteak. But not just any cheesesteak. No, we’re making this one with thinly sliced rib-eyes. (Of course, you can use the more traditional top or bottom round.) And to crank up the heat, we’ll use poblano chiles instead of bell peppers. For mushrooms, you can’t beat the elegance of shiitakes.

Our side dish is—you guessed it—potato salad, but, oh, what potato salad. German-style potato salad enhanced with griddled onion, capers, and bacon.

And for dessert? That campfire classic, s’mores, only for these, you don’t need a campfire. You don’t even need a grill. The secret, deconstruct and reconstruct the classic s’more into a sandwich: 2 graham crackers sandwiched with marshmallow and bittersweet chocolate. The Raichlen touch? A slice of candied orange. You’ll crisp the whole shebang on the griddle. Who says s’mores are only for kids?

Finally, to wash it all down? One of my favorite cocktails: the smoky mezcalini. Think margarita meets mojito and don’t think of Labor Day without it.

Happy Labor Day everyone! Don’t work too hard as you celebrate.

The BarbecueBible.com Labor Day Menu

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

The post Back to Basics:<br /> A Labor Day Feast Without the Labor! appeared first on Barbecuebible.com.

By Daniel Hale

There are burgers, and then there are burgers that make you rethink what a burger should be.

I came across these New Mexican Green Chile Burgers while paging through Steven Raichlen’s Raichlen’s Burgers.

This is the kind of burger I had never really considered. Sure, I’ve had plenty of chili cheeseburgers. But a green chile burger? That was something new for me.

So when Melissa’s Produce sent me a box of fresh mild Hatch chiles in the middle of Hatch season, I knew exactly what I wanted to make.

I fired up the Monument Grills Eminence 605 and put Steven’s New Mexican burger to the test.

What Makes a Hatch Chile Different?

Hatch isn’t a particular variety of pepper. The name refers to chiles grown in and around New Mexico’s Hatch Valley.

They can range from mild to seriously hot, but what makes them special is their distinctive flavor—especially once they meet fire. Roasting softens the flesh, concentrates the flavor, and adds a smoky edge that makes green chile a natural partner for grilled beef.

Once roasted, the chiles are covered briefly to steam, then peeled, seeded, and cut into strips. Some go into the cheddar topping for the burgers, while the rest can be used to make Steven’s New Mexican Salsa Verde.

Making the Green Chile Burgers on the Monument Eminence 605

The first job for the Monument Grills Eminence 605 was roasting the Hatch chiles.

I fired up the grill and brought the temperature to around 550° to 600°F. That intense heat quickly blistered and blackened the skins while softening the flesh underneath.

The Eminence 605’s six main burners made it easy to generate the high heat I was looking for. I placed the chiles directly over the heat and turned them until the skins were blistered on all sides.

While they cooked, I kept an eye on the grill through the Monument Grills app. The Eminence 605 connects to the app via Bluetooth, allowing me to monitor the grill temperature from my phone without constantly lifting the lid.

Once the chiles were roasted, peeled, and seeded, they became the ingredient that really sets Steven’s New Mexican Green Chile Burger apart.

The chile shows up twice. First, strips of fire-roasted Hatch chile are combined with grated white cheddar and piled onto the hot burger, where the cheese melts around the peppers.

Then comes the salsa verde. Made with roasted green chiles, garlic, cilantro, lime juice, cumin, and oregano, it adds another layer of chile flavor along with acidity and freshness.

The burgers themselves are intentionally simple: ground chuck or sirloin seasoned generously with salt and pepper. After roasting the chiles, I used the Eminence 605 to grill the beef patties and toast the hamburger buns.

Steven’s original recipe calls for New Mexican green chiles, Anaheim chiles, or poblanos. If you can get fresh Hatch chiles while they’re in season, use them.

Fire Up a Different Kind of Burger

I have to say, this burger was fantastic.

You get great beefy flavor up front, followed by the roasted chile and just enough Hatch chile heat at the finish. The salsa verde adds brightness without overpowering the burger.

A great burger doesn’t always need bacon, a dozen toppings, or some complicated secret sauce. Sometimes all it takes is good beef, a hot grill, melted cheese, and one ingredient that changes the whole personality of the burger.

In New Mexico, that ingredient is green chile.

After trying one topped with fire-roasted Hatch chiles, the standard lettuce-and-tomato cheeseburger suddenly has some serious competition.

A huge thanks to Monument Grills for sponsoring this post.

The post Fire-Roasted Hatch Chile Burgers:<br /> A Taste of New Mexico appeared first on Barbecuebible.com.

By Steve Nestor

Do you ever grill dessert? I do it all the time, and one of my favorites is grilled pineapple. The outside of the pineapple becomes charred, and the edges get crusty while the inside remains cool and sweet. I thought using a griddle would create a better sear since the entire slice of pineapple is in contact with the griddle. I used the drop-in griddle for the Wildfire gas grill for this pineapple dessert.

Why Pineapple Works So Well on the Griddle

Here is how it all came together. I placed the griddle in the Wildfire gas grill and heated it to high. I prepared all my ingredients while the griddle was heating up. I cored and sliced the pineapple. I sliced the outside of the pineapple into rings to use for serving.

Next, I placed two cinnamon sticks, allspice berries, and two cloves in a spice grinder and finely ground all the ingredients. Then I mixed the ground spices with freshly grated nutmeg and brown sugar. I placed the spice mixture in a baking dish. I brought all the ingredients to the grill.

Creating the Brown Sugar Spice Crust

Once I coated each pineapple slice in the brown sugar spice mixture, I put each one directly on the griddle. I do not recommend adding the brown sugar mixture to all the pineapple slices in the kitchen and then heading out to the griddle. The brown sugar mixture will start to mix with the juices of the pineapple and get watery, which will impede the searing of the pineapple.

The pineapple slices were placed on the griddle and seared for two minutes. I then flipped the pineapple slices, and they seared for another two minutes. Once the pineapple slices were seared on both sides, I placed them on a wire rack over a sheet pan.

Serving the Griddled Pineapple

To serve the seared pineapple, I placed a pineapple ring on a plate and then scooped in vanilla ice cream. I sprinkled more of the spice rub over the ice cream. I then topped the ice cream with seared pineapple slices and garnished with fresh mint.

The cold and smooth ice cream contrasts with the hot and crusty pineapple. The high heat of the Wildfire drop-in griddle and the brown sugar spice mixture created a flavorful crust on the pineapple. The mint provides freshness and relief from the sweetness of the ice cream and the pineapple.

A big thank you to Wildfire Outdoor Living for sponsoring this cook.

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

The drop-in griddle will turn your Wildfire gas grill into a full-fledged kitchen for breakfast, lunch, and dinner. You can enjoy pancakes and bacon for breakfast, smash burgers for lunch, or stir-fry for dinner, all on the drop-in griddle.

The post Back-To-Basics: Brown Sugar-Spiced Pineapple, Hot Off the Griddle appeared first on Barbecuebible.com.

A Twist on Indirect Grilling this German Staple Courtesy on Monument Grills

By John White

Suffering through one of the hottest summers on record, it’s tempting to project what it will be like in a few weeks. Cool and crisp with perfect weather for celebrating a bountiful harvest with grilled Bratwurst and, of course, cold beer!

That must be exactly what residents of Johnsonville, Wisconsin thought when they established National Bratwurst Day in the early 20^th Century – this year, celebrated on August 16^th.

In Sheboygan, Wisconsin – the “Bratwurst Capital of the World,” – residents grill them over charcoal and eat them on a special hard-crusted, soft-crumbed roll called a semmel, with brown German mustard, dill pickles, and an optional flourish of diced onions.

Being an enthusiast of all things Teutonic – that sounds delicious to me! But…can that wonderful, smoky flavor and slightly crisped texture be replicated on a gas-fired grill?

In their graciousness, our friends at Monument Grills have provided an opportunity for me to discover the versatility of their Mesa II unit, and I’d found that with its side-mounted burner and the Smoker Bar accessory, this grill can accommodate a variety of tasks – from boiling water, to frying bacon and, of course, grilling – making it a ‘one-stop’ workspace for nearly any culinary adventure.

Should you be motivated to celebrate National Bratwurst Day this week, the following provides and easy and efficient way to enjoy a German feast that is truly ‘wonderbar!’

The Menu

Grilled Bratwurst with German Potato Salad, Sauteed Onions, Homemade Sauerkraut and Homemade Mustard

For inspiration, I referred to Steven’s Bratwurst recipe, recommending an indirect method for grilling the ‘brats. Like a traditional frankfurter or hot dog, Bratwurst is easy to cook – and, in this case I used the Mesa II ‘Broil Zone’ feature with the Smoker Box (filled with water-soaked Applewood chips) positioned between the flames and, with the lid closed, I heated the grill grates to 325^.

Once up to temperature, I placed the Bratwurst (shout-out to Barth’s, in New Providence, New Jersey for the Beer and Thuringer Bratwurst) over the cool side of the grill. Turn the Bratwurst to cook it evenly and, when they reach an internal temperature of 150º to 160º, expose them to flame to blister the casing a bit.

It couldn’t be easier – and they grilled perfectly.

While the Brats are on the grill, use the side burner to sauté finely chopped white onion in oil or butter and serve over the Brats on your roll.

As an accompaniment, I used my wife’s German Potato Salad recipe for which I was able to use one saucepan on the Mesa II’s side burner for boiling water and frying bacon (Note: It’s important to fry the bacon in the same saucepan that’s used for completing the salad).

For an alternate side-dish, see our recently posted recipe for German Potato Salad.

To make this meal as authentic as possible, I also made a truly delicious Horseradish Mustard, from Steven’s book, Barbecue, Sauces, Rubs and Marinades.

…and don’t forget…

Finally, what would a German meal of grilled Bratwurst be without a healthy serving of hand-crafted Sauerkraut and a cold German beer of your choosing.

Of course, it’s also important to grill plenty of Brats for friends and family to enjoy – Happy National Bratwurst Day!

The post Octoberfest in August? A Bratwurst Feast Worth Celebrating! appeared first on Barbecuebible.com.

Chicken thighs haven’t always received the respect they deserve. For years, many of us reached for boneless, skinless breasts, treating dark meat as a second-class citizen. My, how times have changed!

Today, we Americans have caught on to what grill masters around the world have long known: chicken thighs deliver deeper flavor, stay juicy over the fire, and represent one of the few remaining bargains at the supermarket.

Talk about versatile! Chicken thighs turn up in everything from Jamaican-inspired dishes to Japanese yakitori. A boneless chicken thigh is great for stuffing with herbs, ham, cheese, sausage, and more.

Bone-in chicken thighs take longer to cook than boneless, skinless breasts. They’re also fattier, so you need to be mindful of flare-ups. Yes, you can direct-grill bone-in, skin-on thighs (work over moderate heat), but our preferred method is to indirect-grill them at a high enough temperature (that would be 400°F) to render the fat and crisp the skin.

Here’s how to grill bone-in, boneless, skin-on, and skinless chicken thighs, including the best cooking times and temperatures—and a few of our secrets for keeping the meat juicy and the skin crisp.

Choosing Your Chicken Thighs

Chicken thighs are sold bone-in or boneless and with or without the skin. For classic grilled chicken thighs, we prefer skin-on—preferably bone-in. Among bone-in chicken pieces, thighs give you a generous portion of meat for the money, while the skin turns crisp and flavorful when grilled properly.

Boneless, skinless thighs cook more quickly and are a good choice for satays, yakitori, kebabs or other preparations where the chicken will be cut into smaller pieces.

The important thing is to match the grilling method to the type of thigh. Cook bone-in, skin-on thighs with indirect heat. Smaller pieces of boneless, skinless thigh should be direct-grilled over a hot fire.

Preparing the Thighs and the Grill

Brining the chicken before grilling will make the thighs even more succulent. For a wet brine, combine 2 tablespoons of coarse salt with 1 cup of warm water, then add a tray of ice cubes. Once the brine is cold, submerge the thighs and refrigerate for 1 hour.

For skin-on thighs, we prefer a dry brine. Sprinkle the thighs on both sides with about 1 teaspoon of coarse salt per pound of chicken, then refrigerate them uncovered for at least 4 hours. This seasons the meat while helping the skin dry out for a crisper finish.

Before grilling, trim off any large pieces of loose skin or excess fat, but leave enough skin to cover and protect the meat. Pat the thighs thoroughly dry. If you haven’t brined the thighs, now’s the time to apply your favorite barbecue rub or seasonings. Of course, we’re partial to one of Steven Raichlen’s barbecue rubs or seasoning blends.

Set up the grill for indirect grilling and preheat it to 375^° to 400^°F. On a charcoal grill, arrange the coals on opposite sides of the firebox and leave the center free of direct heat. On a gas grill, light the outside burners and set them to medium, leaving the center burner off. Close the lid and adjust the burners as needed to maintain a temperature of 375^° to 400^°F. Clean and oil the grill grate before adding the chicken.

How to Grill Bone-In, Skin-On Chicken Thighs

Arrange the thighs skin side up in the center of the grill grate, away from the heat. Replace the lid and grill for about 45 minutes. There is no need to turn the thighs while they cook.

Begin checking for doneness after 35 minutes. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. Chicken is safe to eat at 165^°F, but we prefer to cook thighs to 175^° to 185^°F. At this higher temperature, the connective tissue breaks down, and the dark meat becomes especially tender.

If the chicken is done but the skin needs additional crisping, move the thighs briefly over direct heat, skin side down. Watch them closely and return them to the indirect zone at the first sign of flare-ups.

Transfer the thighs to a platter and let them rest for about 5 minutes before serving.

How to Grill Boneless Chicken Thighs

Boneless, skinless thighs cook much faster than bone-in thighs. Open them flat and grill over medium-high direct heat for 5 to 7 minutes per side, until nicely browned and the internal temperature reaches at least 165°F. Because their thickness can vary, check each thigh individually with an instant-read thermometer.

Smaller pieces cook even faster. Steven’s Moroccan Chicken Kebabs, for example, use 1/2-inch cubes of boneless thigh grilled over high heat for about 3 minutes per side.

Stuffed or rolled boneless thighs are the exception. Their greater thickness makes them better suited to indirect grilling with the lid closed.

Saucing Chicken Thighs and Avoiding Common Mistakes

If you’re using a barbecue sauce—especially one containing sugar—brush it on during the final few minutes of grilling. Applying it too early can cause the sauce to burn before the chicken is cooked through. Brush the thighs lightly, give the sauce a minute or two to set, and serve additional sauce on the side.

A few other mistakes can stand between you and great grilled chicken thighs:

Starting with wet skin: Pat the thighs dry so the skin can brown and crisp.

Cooking skin-on thighs entirely over direct heat: Dripping fat can cause flare-ups and scorch the chicken before the inside is done.

Walking away during the final crisping: If you move the thighs over direct heat, stay close. The skin can go from crisp to burned quickly.

Relying on time or color alone: Grills and chicken thighs vary. Use an instant-read thermometer to determine when they’re done rather than cutting into the meat.

Chicken Thigh Recipes to Try

More Chicken Grilling Guides

• How to Grill Perfect Skinless, Boneless Chicken Breasts
• Your Guide to Grilling Crispy Chicken Wings
• Smoke-Roasted Chicken Drumsticks: Tips and Recipe

The post Crispy, Juicy, and Flame-Kissed: The Secrets to Grilled Chicken Thighs appeared first on Barbecuebible.com.

By Steven Raichlen

It’s America’s favorite seafood. Despite its diminutive name and size, we consume more than 5 pounds per person—for every man, woman, and child—per year.

I’m talking, of course, about shrimp.

Shrimp is quick and easy to grill, delivering a satisfying taste in a matter of minutes. It’s pure protein and in this world of $50-a-pound strip steaks, it’s mercifully affordable. It absorbs virtually any spice, marinade, and smoke flavor you throw at it, without losing its own unique briny flavor. Not everyone eats oysters, clams, or sea urchins. Everyone loves shrimp.

Withal, not all shrimp is created equal, nor do all varieties cook the same on the grill. Here’s what you need to know to grill the perfect shrimp every time. And while we’re at it, we’ll give you some pointers on grilling shrimp’s big brother: lobster.

What You Need to Know About Shrimp

What’s the Difference Between Shrimp and Prawns?

A simple question with a complicated answer. In the U.S. we tend to call these crustaceans “shrimp.” In the UK, people call the same shellfish “prawns.” (In Italy, prawns are called “scampi.”) There are also anatomical, zoomorphic, and biological differences too complicated to get into. Don’t let that interfere with the pleasure of grilling them.

What Size Shrimp Is Best for Grilling?

Shrimp range in size from Quebec’s diminutive crevettes Nordiques (so tiny you can fit a dozen in a tablespoon) to Africa’s black tiger prawn, which can grow up to a foot in length. Shrimp in the U.S. are sold by the “U” size—for example, U-16 means fewer than 16 headless shrimp to a pound. That’s what I use when making shrimp kebabs. When grilling individual shrimp, I buy U-8s or U-10s—also sold as “colossal.”

Should You Grill Shrimp With the Heads On?

In much of the world, people grill shrimp with the heads on. There’s lots of flavor in the head (don’t be embarrassed to suck it out), and it looks cool as all get out. Never underestimate the power of looking cool at the grill.

Should You Grill Shrimp With the Shells On?

I like grilling shrimp in the shell. Fire-charred shells add flavor and keep the meat moist. I like grilling peeled shrimp because they’re quicker and easier to eat (and easier to marinate). There’s a place for both in my barbecue world.

Should You Leave the Tails On?

A lot of restaurants leave the tails on—to remind you that the creature you’re about to eat once swam in the ocean. Or maybe to give you a handle when eating shrimp with your fingers. The fire-charred tail adds a bit of flavor. But it also adds another step come time to eat the shrimp, so omit it if you prefer.

How to Devein Shrimp

A visible black vein in a cooked shrimp is off-tasting and unsightly. Here are three ways to remove it.

1. Use a shrimp peeler and deveiner. Insert the deveiner in the fat end of the shrimp and push. The shell and vein will come off easily.
2. Butterfly the shrimp—that is, make a V-shaped cut along the back of the shrimp to cut out the vein and the flesh immediately surrounding it. The advantage of this method: The shrimp curls into an attractive butterfly shape as it cooks.
3. Insert the tine of a fork in the rounded part of the back under the vein and gently lift. Most of the time, the vein will pull right out.

How to Grill Shrimp

In a nutshell, directly over high heat. Grill small shrimp kebab-style (threaded on bamboo or metal skewers). The skewer should pass through the head end and tail end so each shrimp lies flat on the grate. It’s a lot easier to turn 4 kebabs than 20 individual shrimp.

For the really big guys, like African black tiger prawns, cut them almost in half through the back (cut lengthwise), butterfly them open, and grill as you would a lobster tail. And don’t overlook smoking: Smoked shrimp make an awesome shrimp cocktail.

Figure on 1/2 pound of headless shrimp per person.

Which Shrimp Should You Grill?

Shrimp remain mercifully regional, and each variety has its own distinct texture and taste. If you live on the southeastern seaboard, you eat delicate Carolina shrimp. If you come from Down East, sweet white Maine shrimp are your ticket. Down my way, in south Florida, we grill succulent Key West pinks. Californians and Hawaiians savor spot prawns—so named for the black eye-like mark on the side of the shell. Wild-caught shrimp are my personal favorite—buy them whenever you can.

Otherwise, you’ll use farmed shrimp, which are mercifully affordable and available everywhere. If you’re worried about the provenance, look for the Marine Stewardship Council label on wild-caught shrimp. For farmed shrimp, look for certification from the Aquaculture Stewardship Council or Best Aquaculture Practices.

When buying shrimp, use the sniff test. They should smell briny and fresh, like the seashore, not a fish store. Avoid shrimp that smell ammoniated or like bleach.

A Word About Grilling Lobster

Here in North America, we have two basic varieties to choose from. Down my way, in Miami, we get spiny lobster, also known as Florida lobster (or langosta among our many Spanish speakers). Its lack of claws and wide meaty tail makes it ideal for grilling. Up in Martha’s Vineyard, where I spend my summers, we have Homarus americanus, Maine lobster, distinguished by its large front claws. Spiny is easier to split and grill (and it’s my wife’s favorite), so that’s the recipe featured here.

Here are five of our favorite shrimp and lobster recipes, starting with a New Orleans classic: Emeril Lagasse’s Barbecued Shrimp.

Shrimp and Lobster Recipes to Try

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

The post Back to Basics: How to Grill Shrimp and Lobster appeared first on Barbecuebible.com.

By Steven Raichlen

Some years ago, while researching Japanese barbecue, I found myself at a produce market in Tokyo. There, amid the Yubari king melons and giant Amaou strawberries, was a $70 peach.

Flabbergasted, I asked the vendor how a single peach could cost $70. He explained the philosophical differences between Japanese and American agriculture.

“An American farmer looks at a peach orchard and thinks about how many tons of peaches he will harvest,” the vendor said. “A Japanese farmer looks at his orchard and thinks that one tree will produce peaches far superior to all the rest. And on that tree, one branch will produce a peach so extraordinary, connoisseurs will line up to pay $70 for the privilege of buying it.” (Sadly, I was not among them.)

Why Grill Peaches?

I’m not going to tell you about a $70 peach this week, but I will tell you about a peach dish that tastes like a million bucks. It involves a spice, an herb, and a piece of cooking equipment near and dear to our hearts. You guessed it: the grill.

The spice in question is cinnamon—more precisely, the rolled bark of the tree that gives us ground cinnamon: the cinnamon stick.

The herb is celebrated across Planet Barbecue for its vibrant refreshing flavor: fresh mint.

To put them together, you make mini kebabs with peach quarters and mint, using cinnamon sticks as skewers.

The Bourbon-Brown Sugar “B3” Glaze

Like all good barbecue, these grilled peach kebabs come with a sauce—in this case, my “B3” sauce. The three Bs are bourbon, brown sugar, and butter, with a whisper of heavy cream to hold them together.

Grill over a hot fire to caramelize the outside of the peaches, leaving the inside juicy and raw.

The crowning touch? Serve the grilled peaches over ice cream.

Summer never tasted so good!

How to Make Cinnamon-Grilled Peaches

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

The post Peach Meets Grill: Cinnamon-Grilled Peaches with Bourbon Glaze appeared first on Barbecuebible.com.

If you’re like us, we wait all year for summer corn. Wherever you live, summer means one thing: corn is at its peak, and there’s no better way to cook it than—you guessed it—on the grill. Live fire brings out corn’s sweetness, adding an inimitable smoky flavor. Grilling turns a simple ear into one of the great pleasures of the season.

Selecting Good Corn

Great grilled corn starts at the market. Look for ears with bright green husks that cling tightly to the cob and silk that feels slightly moist, not dry or brittle. The kernels should feel plump through the husk, and the ear should feel heavy for its size.

And, of course, buy local. Here at barbecuebible.com, we’re incredibly lucky. Steven lives in Martha’s Vineyard; Daniel in North Carolina, John in New Jersey, Nancy in Iowa, and Jared in New York. All of us have fantastic local corn in July and August.

Avoid corn with dried-out husks, blackened silk, soft spots, or missing kernels near the tip. Corn starts losing sweetness soon after it’s picked, so buy it as fresh as you can and grill it the same day if possible.

Ways to Grill Corn

There are a few basic ways to grill corn, and each gives you a different result.

Corn Naked (without the husk and directly over a hot fire)

This is my favorite way to grill corn. You remove the husk (or fold it back over the stem to make a handle), brush the ears with melted butter or extra virgin olive oil, and season generously with salt and pepper. Then direct grill it over high heat until the kernels are nicely browned, basting with more melted butter as the corn cooks. The high dry heat caramelizes the natural plant sugars in the corn, making it all that much sweeter and smokier.

Corn Caveman Style

If you like your corn with even more smoke and char flavor, set up your grill (charcoal please) for caveman grilling—that is remove the grill grate ad rake out the embers in an even layer. Lay the corn in its husk directly on the coals. Grill until the husk burns off, turning with tongs, but not so long that the sweet kernels burn. Figure on 2 to 3 minutes per side, 8 to 12 minutes in all.

Corn in the husk

This method gives you juicy corn with a gentle roasted flavor. Pull back the husks without removing them, strip away the silk, brush the ears with melted butter and season with salt and pepper, then pull the husks back over the ears. Direct grill the corn over medium-high heat for 15 to 20 minutes, turning occasionally, until the husks are browned and the kernels are tender.

Corn in Foil

In a word, don’t. Foiled corn steams rather than grills. Use one of the methods above.

How to Know When Corn Is Done

Corn is done when the kernels are golden brown, hot, and tender. If you press a kernel lightly, it should give a little and release juice. Corn grilled directly on the grates should have browned or lightly charred spots, but the kernels should still look plump.

Flavor Ideas from Planet Barbecue

Once the corn comes off the grill, the fun starts. Butter, salt, and pepper are enough when the corn is fresh and sweet, but grilled corn also loves bold seasonings. In Mexico, it’s slathered with mayonnaise, sprinkled with grated Cotija cheese (parmigiano or romano also work well), and sparked with chile and lime. In India, it might be electrified with cayenne and lime. Steven loves Cambodian style grilled corn, brushed with coconut milk and curry paste and dusted with shredded coconut.

Here are some fantastic recipes to try to make the best grilled corn you’ve ever tasted!

The Best Way to Grill Corn

However you grill it, corn does not need much to be great. Start with fresh ears, choose the method that gives you the texture and char you want, and serve it hot. Husk, foil, or directly on the grates—when summer corn is at its peak, the grill is the best place for it.

Frequently Asked Questions

The post Corn on the Grill: Three Ways to Do It Right appeared first on Barbecuebible.com.

By Daniel Hale

All hail the hotdog! For some people, it’s an affordable staple. For others, it’s a rite of summer—along with baseball and backyard barbecues. For yet others, it’s the barbecue equivalent of a blank canvas—awaiting embellishments ranging from green pickle relish and chopped onions (Chicago) to beef chili (Detroit) to bacon and pinto beans (the Sonoran hotdog from Arizona).

Few foods are as regional as the humble hot dog. Nearly every part of the country has its version, and everyone has a favorite they’ll insist is the best.

Since July is National Hot Dog Month, I decided to make six different American hotdogs. Some are classics, some are personal favorites, and all of them prove there’s more than one way to build a great dog.

Setting Up the Grill

One of the things I wanted to take advantage of for this cook was the versatility of the Denali 605 Pro from Monument Grills. Besides its spacious cooking surface, the grill features a removable center cooking grate that can be swapped out for accessories. For this cook, I replaced it with Monument’s Round Cast Iron Cooking Plate.

That gave me the best of both worlds. The hot dogs cooked over the main grill grates while the cast iron plate handled everything else. Onions and peppers caramelized, and the plancha was perfect for cooking the bacon-wrapped hot dogs without worrying about flare-ups. Having both cooking surfaces going at the same time made preparing six different hot dogs much easier than trying to juggle multiple pans indoors.

6 Regional American Hot Dogs

Frankie Frankk’s “Lou Dog”

This one is special for me because it’s local. If you live in the Raleigh area, there’s a good chance you’ve heard of Frankie Frankk’s, a popular hot dog cart that’s developed a loyal following over the years. One of their signature creations is the Lou Dog, and while this isn’t an exact copy, it’s definitely inspired by it.

Chili, pimento cheese, and a drizzle of hot honey works surprisingly well. The rich chili and creamy pimento cheese create a classic Southern flavor, while the hot honey adds just enough sweetness and heat.

The Barbecue Dog

This one may not belong to any particular city, but it absolutely belongs on this list. I wrapped the hot dog in bacon, seasoned it with barbecue rub, and cooked it on the cast iron cooking plate until the bacon was crisp. After that came a brush of barbecue sauce and a handful of pickle chips.

Smoky bacon, sweet and tangy barbecue sauce, a little extra seasoning, and crunchy pickles turn an ordinary hot dog into something that eats more like barbecue.

Kansas City Dog

The Kansas City Dog keeps things relatively simple, but sometimes simple is exactly what works. Melted Swiss cheese and tangy sauerkraut are served on a sesame seed bun, creating a balanced combination.

The sauerkraut cuts through the richness of the hot dog while the Swiss adds a mild, nutty flavor. It’s one of those combinations you probably wouldn’t think to make, but after one bite you’ll understand why it’s become a regional favorite.

Coney Dog

No list of iconic American hot dogs would feel complete without a Coney Dog. Not to be confused with Coney Island in Brooklyn, the Coney Dog is most closely associated with Detroit. Piled high with chili, chopped raw onions, yellow mustard, and shredded cheddar cheese, it’s messy, hearty, and worth every napkin you’ll need afterward.

LA Street Dog

Speaking of messy, this one might be my favorite simply because of the memories it brings back. I grew up in Los Angeles, and bacon-wrapped street dogs were everywhere after concerts, sporting events, and nights out. You could smell them cooking from half a block away.

Wrapped in bacon and topped with grilled onions, peppers, mayonnaise, ketchup, mustard, and a whole jalapeño, this is definitely the biggest hot dog of the bunch. Cooking it on the cast iron plate made it easy to crisp the bacon while caramelizing the vegetables right beside it. One bite immediately transported me back to SoCal.

Southern Slaw Dog

Sometimes less really is more. The Southern Slaw Dog skips all the extra toppings and lets creamy coleslaw do the work.

Cool, crunchy slaw adds freshness and texture while complementing the smoky flavor of the grilled hot dog. Around the Carolinas, this combination has been a favorite for decades, and after one bite it’s easy to understand why.

Which One Will You Try First?

One of the best things about hot dogs is how personal they are. Every region has its own version, and every griller eventually finds a favorite combination. That’s what made this cook so much fun. It was simple, messy, and a good reminder that sometimes the best grilling ideas start with something as familiar as a hot dog.

The Denali 605 Pro made this cook especially enjoyable. I was able to grill the hot dogs on the main grates while cooking the vegetables and bacon-wrapped dogs on the Round Cast Iron Cooking Plate. It kept everything moving and made it easy to build six different hot dogs without juggling pans indoors. Thanks to Monument Grills for sponsoring this post.

The post Grilling Across America: <br />6 Regional Hot Dogs I Love appeared first on Barbecuebible.com.

July is the heart of grilling season, the time of year when meals move outside and smoke, fire, and fresh summer flavors do most of the heavy lifting. This month’s recipe roundup is built for easygoing outdoor cooking, whether you’re planning a weeknight dinner, a weekend gathering, or something a little unexpected from the grill.

What to Grill in July

However you like to grill in July, keep it simple and make the most of the season. Pick a recipe, get outside, and enjoy the kind of easy summer meal that tastes better when it comes off the grill.

More Recipes for July

• For the Best July Yet, 8 Great Recipes for the Grill
• 8 Recipes We’re Grilling This July
• How to Grill Burgers: 12 Surefire Ways to Build the Best Burger!

The post What to Grill in July appeared first on Barbecuebible.com.

By Daniel Hale

I first came across this Tuscan-style chicken under a brick recipe in Steven Raichlen’s Planet Barbecue. It is one of those old-school grilling techniques that looks unusual at first, but makes perfect sense once you try it. In Tuscany, pollo al mattone is traditionally cooked under the weight of a brick over wood embers or charcoal.

For this version, I adapted Steven’s recipe for the Wildfire Ranch Pro 30″ Griddle. The idea is simple: flatten the chicken, season it well, press it under a brick, and let the heat and pressure create crisp skin and juicy meat.

Why I Used a Griddle

I chose the Wildfire 30” Ranch Pro griddle for this cook because chicken under a brick is all about contact. The weight of a brick presses the chicken down, and I liked the idea of putting that pressure against a flat, hot cooking surface instead of grill grates.

That direct contact helps the skin brown and crisp while the chicken cooks. The griddle also gave me enough room to work around the bird and manage the heat.

Prepping and Cooking

For pollo al mattone, the first step is spatchcocking the bird. This simply means removing the backbone so the chicken can be opened and pressed flat. You can do this with kitchen shears or a sharp knife. Once the backbone is removed, turn the chicken over and press firmly on the breastbone to flatten it.

Flattening the chicken is what makes this technique work. The bird cooks more evenly, and the skin has better contact with the hot griddle once the brick goes on top. Since I was using one whole chicken, I wanted it as flat as possible so the brick could press it evenly against the griddle surface.

The seasoning was simple: garlic, rosemary, sage, black pepper, and coarse salt. I seasoned the chicken on both sides with the Tuscan-style herbed salt, making sure to get some into the crevices.

Once the griddle was hot, I lightly oiled the surface and placed the chicken skin-side down. Then I set a foil-wrapped brick on top to press the bird against the griddle. Almost right away, you could hear the skin start to sizzle as it made contact with the hot surface. You could also use any type of grill press, but where is the fun in that?

While cooking, I kept an eye on the color, adjusted as needed, and flipped the chicken once the skin had browned. From there, I continued until the chicken reached the proper internal temperature.

Use an instant-read thermometer to check for doneness, especially with a whole chicken. The breast should reach 165^°F, and the thighs can go a little higher and still stay juicy.

The Results

The chicken came off the griddle with crisp, browned skin and a lot of flavor from the garlic, rosemary, sage, and salt. The brick did exactly what it was supposed to do. It kept the chicken pressed against the hot surface, which helped build that color and texture while the meat stayed juicy.

I finished the chicken with a drizzle of extra-virgin olive oil and a squeeze of fresh lemon. That little bit of lemon really helped cut through the richness of the skin and brightened up the herbs.

This was a fun way to take a great recipe from Planet Barbecue and adapt it for the griddle.

What I liked most was how well the griddle handled the technique. Chicken under a brick can feel like an old-school charcoal recipe, but the griddle made it easy to manage the heat and get steady contact with the cooking surface.

A big thank you to Wildfire Outdoor Living for sponsoring this cook.

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

Frequently Asked Questions

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By Daniel Hale

International Chicken Wing Day is tomorrow. (Yes, that’s a thing.) And honestly, I don’t need much of an excuse to fire up the grill for chicken wings. This time, I went with Steven Raichlen’s Honey-Glazed Hong Kong Wings from The Barbecue Bible. Not even an out-of-nowhere rainstorm was going to stop me.

Why These Wings Work

I like these wings because they are simple. You get a lot of flavor from just garlic, salt, pepper, and honey—ingredients you probably already have on hand.

The prep is simple, too. You cut a few slashes into the meaty part of each wing so the seasoning can get in deeper, then season the wings and let them chill for a couple of hours. After some time in the fridge, I threaded them onto metal skewers, which made them much easier to flip and move around on the grill.

Setting Up the Grill

For this cook, I set up the Monument Eminence 605 for direct grilling over medium-high heat. Since the wings were skewered whole, they took up more room than separated flats and drumettes, so the wide cooking surface was a big help.

I also liked having plenty of heat control. With honey-glazed wings, you want enough heat to crisp the skin, but not so much that the honey burns the second it hits the grill. The Eminence 605 gave me the room and control I needed to keep the wings moving and finish them with that sweet glaze at the end.

Cooking the Wings

Once the grill was hot, I arranged the skewered wings on the grill grates over direct heat. The skewers helped hold the wings in the extended position and made them easier to flip, which came in handy.

Of course, right when I started flipping the wings, an out-of-nowhere rainstorm rolled in. Perfect timing, right? But the Eminence held up well, and I was able to keep turning the wings and managing the heat without too many issues.

The wings cooked for about 12 to 16 minutes total. I kept an eye on the thicker sections (165^°F internal temperature) and moved the wings as needed so the skin could crisp without burning.

Glazing the Wings

Fortunately, the rain died down during the last few minutes of grilling. I then started brushing the wings with warm honey. This is where you need to pay attention. Honey can burn quickly over direct heat, so I waited until the wings were almost done before adding the glaze.

I kept turning the wings and brushing lightly until they had a nice color without letting the glaze get too dark.

The Results

These wings came off the grill with exactly what I was hoping for: crisp skin, a sweet honey glaze, and plenty of garlic and black pepper underneath. They are not heavy or saucy; they are simple grilled wings with a lot of flavor.

A big thank-you to Monument Grills for sponsoring this cook. The Eminence 605 gave me the space and control I needed for skewered wings over direct heat—and it held up well when that surprise rainstorm rolled in.

Frequently Asked Questions

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