By Daniel Hale

With football season fast approaching, it’s time to make my first tailgating meal. Being from California, I have to go with tri-tip!

A few years ago, I wrote about my first real attempt at grilling tri-tip. I cooked it indirectly on my Weber kettle, then finished it over direct heat for that amazing sear.

This time I wanted to take the same cut in a different direction. I decided to put a Santa Maria-style tri-tip on the rotisserie.

And what better grill to use than the Monument Eminence 605? This is a big grill. This isn’t something I’m throwing in the back of the car and hauling to a stadium parking lot. This was game-day cooking at home.

Rotisserie Tri-Tip on the Eminence 605

I started with Steven’s Santa Maria Tri-Tip recipe, seasoning the meat with coarse salt, black pepper, garlic powder, and dried rosemary. The tri-tip started at about 3 1/2 pounds before I trimmed a fair amount of exterior fat.

Once the meat was secured on the rotisserie spit, I set up the Eminence 605 for indirect cooking. I lit the burners on either side of the meat and left the burners directly below the tri-tip off. The grill settled in around 285 to 290°F.

The rotisserie kept the tri-tip turning steadily without any flipping or repositioning. After about 45 minutes, the deepest part of the roast had reached 117°F.

Finishing with the Infrared Rear Burner

The Monument Eminence 605 includes a rear infrared burner designed to work with the rotisserie. The rear burner is either on or off rather than adjustable like the main burners.

I turned on the infrared rear burner and kept the rotisserie running. The added radiant heat browned the outside while I watched the internal temperature closely.

I wanted medium-rare, so I pulled the tri-tip when the deepest part reached 130°F and let it rest before slicing. The finished meat had a pink center and a browned, rosemary-flecked exterior.

Tri-tip has grain that changes direction, so I separated the roast as needed and sliced each section across the grain. The method was different from my previous tri-tip cook, but the temperature strategy was familiar: cook it gently first, then use higher heat to finish the exterior.

Santa Maria-Style Sides on the Grill

A Santa Maria-style tri-tip called for the traditional supporting cast, so I also made Steven’s Santa Maria Garlic Bread and Santa Maria Pinquito Beans.

I made a couple of changes to the beans. Instead of pinquito beans, I used Frijoles Colorados Cortos (small red beans). I also substituted chipotle sauce for the red chile sauce. Other than that, I followed the recipe.

I cooked the beans in a saucepan on the Eminence 605’s side burner while the tri-tip was on the rotisserie. Bacon, ham, onion, garlic, tomato purée, chipotle sauce, and the seasonings all went into the pot with the beans.

For the garlic bread, I followed the Santa Maria Garlic Bread recipe. I grilled the bread at the end of the cook while the rest of the meal was coming together.

That gave me the full game-day menu: rotisserie tri-tip, Santa Maria-ish beans, and Santa Maria grilled garlic bread.

The Results

The tri-tip came out beautifully, with a pink center and a browned exterior from the infrared finish. The rosemary really came through in the Santa Maria seasoning and gave the beef a distinct herbal note without covering up the flavor of the meat. I especially liked what the chipotle sauce did for the beans, adding a deeper smoky flavor and a little heat. And the garlic bread may have been the surprise of the meal. Grilled until crisp around the edges and loaded with garlic butter, it was excellent alongside the tri-tip and beans.

Game Day at Home

I’ve now cooked tri-tip a few different ways, and the rotisserie gave me another one worth keeping. The Eminence 605 handled the slow roast, the infrared rear burner handled the finish, and the side burner gave me a place to cook the beans at the same time.

For a tailgating-season meal at home, it made good use of the grill without turning dinner into a juggling act.

A big thank you to Monument Grills for sponsoring this cook.

The post Kick Off Tailgating Season with Rotisserie Tri-Tip 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 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 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.

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

The post Chicken Under a Brick, Tuscan Style appeared first on Barbecuebible.com.

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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