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Char-Broil Introduces Modular Outdoor Kitchen

Looks like we may have a new way to get a super affordable modular  outdoor kitchen.  Char-Broil has just announced this special set that looks like a turn key Modular Outdoor Kitchen .  The set is great looking and seems to be affordable. I’d definitely say drool-worthy!

I had been using a modular kit from Sam’s Club and like the ease of buying a modular unit like this. The gas grill was the work horse (loved the infrared searing burner and rotisserie). The mini-fridge and sink didn’t get much use.  Still it was three pieces for a good price.  Stainless steel held up nicely outdoors.

Now Char-Broil has entered the field and it looks like they have all the goodies you’ll want plus a few more you may not have even thought about.  I’ve always liked Char-broil’s build quality in the Kamander and their Electric Smokers are great.

The new Modular Outdoor Kitchen is an affordable, collection ranging from a 5-Burner TRU-Infrared™ Gas Grill ($1,499) to a bar top ($449).

Full press release below. Find other items at the Char-Broil Amazon Store (affiliate link) or at Charbroil.com

Char-Broil Ignites Backyard Entertaining with Introduction of Modular Outdoor Kitchen

Available exclusively at Lowe’s, this line includes gas grills, a stove top, entertainment module and more.

COLUMBUS, G.A. Char-Broil has made the dream of owning an outdoor kitchen an affordable reality with the introduction of the Modular Outdoor Kitchen. It features a 5-Burner TRU-Infrared™ Gas Grill, Outdoor Stove Top, Refrigerator, and more. Char-Broil is taking kitchen capabilities outdoors to create the ultimate outdoor cooking and entertaining experience.

“We are dedicated to innovation in the outdoor cooking space and aim to deliver luxurious, high-quality products at an accessible price so anyone can enjoy the satisfaction of outdoor entertaining,” says Char-Broil Gas Grills Product Manager, Robert Hawkins.

Listed below are product modules. Additionally, unique, high-end features like stainless steel construction and granite countertops provide durability.

Product Modules:

  • 5-Burner TRU-Infrared™ Gas Grill ($1,499): Equipped with TRU-Infrared™ cooking technology, this 5-Burner Gas Grill boasts even heat, prevents flare-ups and delivers up to 50% juicier food every time. Made of premium stainless steel.
  • 3-Burner TRU-Infrared™ Gas Grill ($1,099): Experience the benefits of the 5-Burner Gas Grill on a smaller scale to suit your grilling needs and better fit your outdoor space.
  • Outdoor Stove Top ($599): Bring the convenience of an indoor kitchen outdoors and prepare an array of side dishes and sauces in mini-pans or 40-quart pots.
  • Outdoor Gas Griddle ($599): Whether you’re in the mood for grilled breakfast, lunch or dinner, cook a variety of foods simultaneously on the Griddle’s large surface area.
  • Entertainment Module ($1,199): Designed to turn your Modular Outdoor Kitchen into the ultimate entertainment space, the Entertainment Module provides ample prep space, as well as a full-functioning faucet and sink. Also included is an insulated cooler, cutting board insert, trash can and electrical outlet.
  • Granite Bar Top ($449): Add additional space to your Entertainment Module for your family and friends to gather with the attachable Bar Top.
  • Refrigerator ($899): With 2.7 cubic feet of storage and adjustable shelving, this Energy Star® rated Refrigerator can accommodate an array of food and ice-cold drinks.
  • Corner Module ($449): This Corner Module not only provides additional counter space, but also creates a variety of design possibilities.

The Char-Broil® Modular Outdoor Kitchen will be available exclusively at Lowe’s stores.

About Char-Broil, LLC:

Char-Broil® grills are designed with the entire experience in mind. The forgiving cooking technology inside every one of our products provides the tools and the confidence you need to get the most out grilling. With Char-Broil® grills and accessories, Now You’re Cookin’.™

Butcher's Guide

Chicken Pops On An Electric Smoker

Plum Chicken Pops is my favorite recipe from my new book The Complete Electric Smoker Cook Book.  Chicken Pops are one of those things that are a bit of a trick to make therefore they’ll take a bit more time. As a result they are always more appreciated.  Check out the video to see the How To pluck the pops HERE.  


Chicken drumsticks have always been a BBQ favorite. We love them as a kid because they are tasty, hand held, portable, and fun. As an adult I can also appreciate the fact that dark cuts of chicken are easier to cook without drying out. Because dark meat is so affordable – heck inexpensive – my wallet is happy too.

Furthermore, the addition of this sweet and sticky plum sauce takes the drum stick to the next level of flavor. Plus, making the handle all fancy (a technique known as “Frenching”)  keeps your family’s fingers from getting too sticky.  The boys (young and old) will just like it because it looks cave man cool.

chicken popsPlum Chicken Pops

  • 12 chicken drumsticks
  • 2 tsp salt
  • 2 tsp pepper

 

For the plum sauce:

  • ¾ of a 16 oz jar of plum jam
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp brown sugar
  • chicken leg1 Tbsp minced onion
  • 1 tsp crushed red pepper flakes
  • 1 clove garlic, minced
  • ½ tsp ground ginger
  • Salt & pepper to taste (less than i did in the video – whoops)

First of all make the plum sauce. Combine all ingredients in a medium saucepan and remove from heat after reaching a boil. Set aside.

For the unique looking legs that I call pops you need cut the skin down to the bone just over the bottom end leg joint.  Stretch skin as much as possible on drumsticks and using a needle nose pliers, remove the thin, white tendons from each leg.  You’ll need to grip (I suggest using a paper towel to grasp the slick skin) the meaty end and then

chicken leg tendon

pull and  “pluck” the long tendons This can sometimes be tricky (and slippery) to do. Don’t panic if you lose a bit of meat clinging to the shoelace -like tendons. Grip the meaty end to help keep more meat in the process.

Sprinkle each with salt and pepper and head to the smoker.

I used cherry wood and smoked on a Char-broil Electric Smoker for 90 minutes at a steady 250 degrees F.  Look for the skin and meat to retract to create a nice looking ball at the end of your “chicken pop.”

Finally, I like to dredge the pops in the sticky sauce. However it’s really up to you.

 

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New Book is here!

 

I am so excited to announce that I have a new book coming September 26th!!

You can pre-order it now CLICK HERE!

The book is about how you can easily master smokin’ good BBQ, cheaply, conveniently, and deliciously while using any electric smoker. Recipes are designed for busy people to leverage all the convenience and simplicity of smoking on an electric cooker with authentic wood smoke flavor.

 

The Complete Electric Smoker Cookbook contains:

  • Expert Techniques―for every electric smoker including temperatures, times, wood types, rack placement, and more
  • Over 100 Finger Lickin’ Recipes―specifically designed for your brand of electric smoker, from popular meat and seafood recipes to side dishes and dessert
  • Handy Guides―for the perfect BBQ from start to finish with menus, recipe pairings, and whiskey recommendations

Take a look: http://bit.ly/Electric_Smoker_Cookbook

Don’t have a smoker? Watch me break in this new BBQ toy and heed my warning before your first smoke:
https://youtu.be/1YPq1m68lcI

Buy this one on Amazon which I used to test a lot of these recipes: http://amzn.to/2vBXF6k

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Stuffing A Burger and Pimento Cheese How To

If you’ve ever tried stuffing a burger with cheese you know it can be challenging.

Here’s how to master stuffing a burger with pimento cheese (recipe below) without creating a burger mess. Stuffing with this kind of cheese works really well because the combination of cheeses tends to stay firm enough to keep from leaking out.


Pimento cheese is a southern delicacy sometimes called the “Caviar of The South.” I love it because it can also be used as a dip or spread on crackers. In fact – thanks to low carb diets – it has become trendy to serve with pork rinds.

WATCH: Take a look at the video as i step through making the pimento cheese, stuffing a burger with it,  and grilling them up over charcoal.

The trick is to shape the cheese into a tube shape in parchment paper and freezing or chilling. Then cut the cheese into disks that can be pressed into hamburger cups. Working with COLD ingredients helps the process.

Stuffed Burger INGREDIENTS:

For Bugers:

2 lbs of ground beef 80 percent lean

salt and pepper to taste

For Pimento cheese:pimento cheese

2 cups extra sharp shredded cheddar cheese

8 oz. brick of softened cream cheese

1/2 cup mayo

4 oz. Jar of diced pimentos

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

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White Castle Slider Recipe – How To Make on The BBQ

A White Castle Slider at home? Yeah, you can now buy them at the supermarket or on Amazon  but  its not quite the same.

I haven’t been able to get an “in store” white castle slider (or is it slyder?) since moving to South Carolina. The closest thing we have in the South is called Krystal and even that is a state away.  There are plenty of Burger tricks and tips out there but a slider is a bit different. This recipe calls for steaming the bun with a special onion mix. Here’s a perfect replica that we made even better by adding a spicy ketchup sauce!

 

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White Castle Slider Recipe

Prep

Cook

Total

Yield 12 Sliders.

Ingredients

1 lb ground beef½ cup dehydrated onions1 cup warm waterSalt & pepper to taste12 American cheese slices12 dill pickle slicesMustard12 small slider buns

Instructions

  1. Roll out ground beef very thin - to approximately ¼” thick.
  2. Cut into 2.5”x 2.5” squares and use a straw or wooden dowel to put 5 small holes in each. (Some shrinkage will occur in cooking.)
  3. Freeze patties for a minimum of 1 hour. This can be done several days in advance.
  4. When ready to cook, hydrate onions in 1 cup warm water
  5. Heat grill to medium-low. Using a cast iron skillet or grill sheet pan, spread hydrated onions over bottom, and top with frozen meat squares. Place the bun half on each and top with remaining bun to steam. Grill for approximately 5-6 minutes. Turn once and top with cheese.
  6. Build with mustard, pickle and Firecracker Ketchup (recipe below). Top with remaining steamed bun and enjoy!

1 lb ground beef
½ cup dehydrated onions
1 cup warm water

Salt & pepper to taste
12 American cheese slices
12 dill pickle slices
Firecracker Ketchup (recipe below)
Mustard
12 small slider buns (we found Cobblestone brand was a close match)

Roll out ground beef very thin – to approximately ¼” thick. Cut into 3”x3” squares and use a straw or wooden dowel to put 5 small holes in each. (Some shrinkage will occur in cooking.) Freeze patties for a minimum of 1 hour. This can be done several days in advance. When ready to cook, hydrate onions in 1 cup warm water and heat grill to medium-low. Using a cast iron skillet or grill sheet pan, spread hydrated onions over bottom, and top with frozen meat squares. Place the bun half on each and top with remaining bun to steam. Grill for approximately 5-6 minutes. Turn once and top with cheese. Build with mustard, pickle and Firecracker Ketchup (recipe below). Top with remaining steamed bun and enjoy! Makes 12 sliders.

Firecracker Ketchup
½ cup ketchup
½ cup creamy French dressing
1 Tbsp Worcestershire sauce
1 Tbsp spicy horseradish sauce
2 tsp brown sugar
1 ½ tsp Cayenne pepper
½ tsp garlic salt

Stir together all ingredients until well blended and chill until ready to serve.

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Kamander Charcoal Grill Unboxing

Kamander charcoal grillChar-Broil has released the Kamander Charcoal grill and it looks to be a big green egg killer.

It’s a double walled steel insulated “kamado style” charcoal grill that crushed the price of it’s green counterpart. The cost at amazon is around $350 but assembly is definitely required with the Kamander Charcoal Grill.

Construction was easy. But recommended for two people. It took about 90 minutes with just me.

I think you cant beat the price of the Kamander Charcoal grill compared to the ceramic cookers that seem so heavy and – perhaps – fragile with ceramic construction.

The Kamander Charcoal Grill’s best features:

  • It’s not too heavy (easy to move)

  • cool to the touch (even when approaching 800 degrees inside)

  • good looks and heavy duty latch / handle

  • held a nice low steady temperature

Take a look at the accompanying video and I time lapse unboxing and initial firing.  I was also impressed at how well the Kamander Charcoal Grill held a stable low 250 degrees.   Plus even at high temperatures (I got it over 700 degrees f ) the steel exterior remained relatively cool to the touch.

If you hate the thought of piecing together a grill like this I did discover Amazon has a service offering expert assembly for under $60.

The materials are solid.  The wheels on the Kamander are a nice, heavy, solid rubber.  The latch and front handle are also “heavy-duty” and chunky.   Nice seal on the rim too.

Still, the weight of the whole grill is said to be 115 lbs and easier to handle than i imagined for double walled steel.

We liked the sturdy stainless steel shelf and the stand are are included in the model. With the Big Green egg a lot of the extras – like a drip pan – are additional purchases.

A quick search of prices for Big green Egg vs others shows that the price for most Big Green eggs were close to a thousand bucks except a tiny version that was priced at approximately $650. Other brands like Kamado Joe are a bit lower priced vs Big green egg.

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Turkey Balls and Buffalo Balls

 

 

img_6708-300x200We were looking for the perfect food for a football pre-party.  We love chicken wings with hot sauce and blue cheese dip – but hate deep frying at home.

This fun tailgate treat is easier to munch than traditional buffalo wings. Plus you get all the zesty spice and the joy of biting into the blue cheese center with every bite.  No bones about it. They’re good!

Recipe:

1 lb ground chicken
2 cups Bisquick
1 tsp chicken bouillon powder
1/4 cup water
2 cups cheddar cheese, grated
1 block Bleu cheese cut into cubes
1 tsp parsley (for garnish)
Ranch dressing
Buffalo Sauce
½ c butter
1 c Frank’s Red Hot Sauce
2 tsp Cayenne pepper

Heat grill to medium.
Mix together chicken, Bisquick, bouillon, water and cheddar cheese. Form chicken mixture around 1 cube of Bleu cheese, and roll into a ball. Grill on medium heat for approximately 30 minutes until firm and internal temperature reaches 160°F.

Using a cast iron pan on indirect heat, melt butter and stir in Frank’s Red Hot Sauce and Cayenne pepper to mix. Dredge cooked chicken balls in hot sauce and sprinkle with parsley before serving. Serving suggestion: serve with cut celery and carrot sticks and Ranch dressing for dipping.

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Authentic Jerk Chicken Rub

jerk1Authentic Jamaican Jerk chicken  – how can you make it easy?
I visited at one of the south’s most authentic jerk festivals to try to get some tricks on spices that will unlock authentic Jamaican Jerk flavor.  I learned some basics:
Most often you’ll get leg quarters… With the skin scored… Jerk spice rub is typically a fiery blend of allspice, Scotch bonnet peppers and sometimes scallion, thyme,  ginger, even rum. The folks i talked to in the video were big into escovitch (pickled vegetables).
The habanero is the standard scotch bonnet substitute- they are different, but the same species. When ripe, the Scotch bonnet looks sort of like a little squashed reddish orange paper lantern.
flickr-Jason Smith

flickr-Jason Smith

After some research (tasty research) I adapted this rub and here’s how to make it at home…

 

Good news is the leg quarters are really affordable.. Start with that. I used half Chickens here but the breast is less forgiving than the dark meat – that’s why competition BBQ teams use thighs exclusively… I also used the remaining sauce in the small blender after coating chicken and added 4 tablespoons of cane syrup and 4 tablespoons of texas pete plus another habanero and blended to create a VERY hot but wonderful hot sauce.  Great flavor.

JAMAICAN JERK CHICKEN
4 chicken leg quarters

¼ cup canola oil

2 Tbsp whole Allspice Berries (pimento berries)

2 tsp ground black pepper

1 tsp cayenne pepper

1 tsp thyme

1 tsp cumin

2 tsp cinnamon

2 Tbsp salt

8 cloves

6 sliced habanero peppers

¼ cup cane syrup

1 green onion, chopped
Score chicken and heat smoker to 275°F. Brush the chicken with canola oil. Combine the remaining ingredients in a blender or food processor and pulse until smooth and sticky. Use apple or cherry wood chips for a sweet smoked flavor and throw in a few of the whole allspice berries as well. Brush mixture on chicken and under skin. Smoke approximately 45 minutes – 1 hour. Remove chicken from the smoker when the temperature is 160°F and let it stand about 10 minutes so it will be at the targeted temperature of 165°F by the time you are ready to eat. Baste with additional jerk seasoning before serving.

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Seafood Sauces Made Easy


bowens-island-seafoodSeafood may not be barbecue but a good fish fry outdoors with friends comes pretty close.

Seafood and barbecue both share some room on the plate for hush puppies (grab our free Sauces and Sides book for a solid hush puppy recipe). Not sure how hush puppies ever got into the barbecue category but I think it has to do with Jamaican festival).

Also barbecue and seafood are almost always served with a few sauces.  Lately I’ve been feeling cheated at a few seafood houses for being stingy with the Tartar sauce so below (and in the video) are a few quick recipes fish1so you can make cocktail sauce and Tartar Sauce in the comfort of your own home. The video also features a visit to one of my two favorite seafood shacks of all time: Bowen’s Island.  The other is Tybee Island’s Crab Shack.  Neither has ever short changed me on Tartar sauce.
Cocktail Sauce:

  • Combine your favorite Ketchup with horseradish to taste.
  • Dash of worchestichire (optional)
  • Dash of hotsauce (optionall)

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Tartar Sauce / Seafood Sauces Made Easy

Tartar Sauce / Seafood Sauces Made Easy

Ingredients

  • 1 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon minced onion
  • 1 teaspoon yellow mustard
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Instructions

  1. Combine all ingredients in a small bowl and mix thoroughly.
  2. Allow mixture to set in refrigerator for at least an hour before serving.

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Whole Lamb BBQ On a Spit


CaptureWhole lamb BBQ on a spit is a traditional way to celebrate Greek Easter. But we think it’s an impressive way to do a backyard BBQ whatever the day. So how do you spit roast a 40 pound lamb for your Holiday BBQ feast?  I turned to my friends Pete Stamatis and Nick Hatsus MD and they walk you through the process in this video.

When I asked the guys about filming their cook I actually had thought I missed the opportunity ( I remembered after my Easter holiday). However the Greek Orthodox church celebrates the holiday later- so I was actually right on time. The Orthodox Church continues to follow the Julian calendar when calculating the date of Easter and there is a thirteen-day difference between the two calendars, the Julian calendar being thirteen days behind the Gregorian.

First step is to find a whole lamb and (like a hog) in this Walmart world you might have to search around for a local butcher.   The internet is another option where I saw prices of $5.50  a pound hanging weight. Plus expect a $75 processing charge or delivery.  Expect $275 to $350 for a 40 to 50 pound lamb. You’ll also need to store it cold until you are ready to cook (something to consider).

 

Then secure your spit roaster.  Spitjack is the most popular vendor for roasting tools like these.  They are located in Easthampton, MA and if you can’t get to their store you can get almost everything for the same price here. Their model  CXB55 Lamb, Goat, & Whole Hog Rotisserie handles lamb and any beast up to 55 pounds or so.

Otherwise, you can rent one from a local all-purpose renter such as Taylor Rental. It’ll cost $75 to $100 for the day.

Seasoning on the lamb is done before and during the spit roast (with a baste).   After the lamb is on the spit securely the chef will coat the lamb inside and out with lemon, olive oil and a rub of oregano, salt, pepper, rosemary and parsley.  Recipe below.

Hardwood lump charcaol is preferred and once the coals are covered in a fine white ash set your lamb and spit across the cooking area. Keep the lamb approximately three feet above the hot coals.  During the cook slowly lower, incrementally, the animal closer to the coals – not lower than a foot and a half from the flames. Baste the skin of the lamb occasionally during the cook with a combination of the rub, oil and lemon juice.

For one chef online with a 37 pound lamb. Cook time was 5 hr 20 mins.—and used 55 lbs Kingsford briquettes.
The lamb in the video was 40 pounds and took over 4 hours.  The pit in the video is half closed – with a back to the spit – and that will be faster than a spit that’s open on both sides. Plus weather, type of fuel and wind will play a factor.

Hogs are traditionally cooked to a pull apart temperature of almost 200 degrees Fahrenheit.  With lamb it should be cooked to your liking however you’ll want to hit internal temp of 150 to 160 Fahrenheit (in the thickest part of the thigh. The joints will loosen dramatically when you’re close.  Use a meat thermometer to be sure and then remove from the roasting area and let it rest on the carving table for 10 to 20 minutes before carving.

 

 

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Whole Lamb BBQ Spice

Whole Lamb BBQ Spice

Ingredients

  • 2 Tbsp. Salt,
  • 2 Tbsp. Pepper,
  • 1 Tbsp. Garlic powder
  • 4 Tbsp. Oregano
  • 1 Tbsp. Dry mint
  • Zest of one Lemon and one Orange

Instructions

  1. Combine dry ingredients in a small bowl and reserve half to combine with olive oil for basting.
  2. Basil, Rosemary, and marjoram are optional (or use the fresh sprigs tied together for a flavorful basting brush)