Ingredients 1-1/2 to 2 lb of ground chuck roast 4 oz of crumbled Bleu Cheese 4 burger buns or 8 pieces of thick bread 8 tomato slices from large tomatoes 4 red onion slices salt and coarse black pepper to taste 8 strips of cooked bacon (optional) Preparation Form beef into eight, thin, 4-inch […]
Ingredients 6 ears of corn with husk on 6 tbsp butter, room temperature seasoned salt (to taste) cayenne pepper (to taste) Preparation Peel back the husk (leave attached) and remove the corn silk. Rinse corn and dry. Mix butter and seasonings in a bowl. Brush or spread butter over the corn. Replace the corn […]
Your Broilmaster features a grill surface system that has up to three different grilling levels. By adjusting the grid surfaces, you can grill your steaks rare, medium and well done at the same time. Choose a good cut — Sirloin, T-Bone, Porterhouse, Filet Mignon (tenderloin), Rib Eye for steaks. A good grilling cut should be […]
DIRECT GRILLING WITH LID CLOSED With direct grilling you place the food directly over the fire, exposing the bottom of the meat or food to the highest cooking temperatures. This fast cooking method uses the intense heat from the flame to brown the outside of foods, while using the high “oven” temperature from the closed […]
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough period of time to kill any foodborne bacteria that may cause illnesses. Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is […]
Propane is highly flammable. Follow these safety tips to reduce the risk of fire or explosion: Check hoses for cracking, brittleness, holes, and leaks. Make sure there are no sharp bends in the hose or tubing. Move gas hoses as far away as possible from hot surfaces and dripping hot grease. Always keep propane tanks […]
Ingredients 3 lb pork rib roast 1 cup applesauce 1/2 tsp salt 3/4 tsp coarse black pepper 1/2 tsp garlic powder 1 tsp marjoram apple wood chips (soak in water for 30 minutes) Preparation Pat pork roast dry with towel. Combine applesauce and seasonings into paste. Rub paste onto roast and refrigerate for at […]
Ingredients 1 cup pickled hot peppers (yellow) with pickling juice 8 oz tomato puree 8 oz tomato sauce 8 oz hickory-flavored barbecue sauce 2 tbsp basil 1/2 cup red wine vinegar 4 tbsp Louisiana hot sauce 4 tbsp crushed red pepper 1/8 tsp garlic power 1 tsp MSG (monosodium glutamate) Preparation Pour pickling juice from […]
Ingredients 2 tbsp melted butter 2 small onions 2/3 cup ketchup 2/3 cup water 8 tbsp brown sugar 8 tbsp Worcestershire sauce 1/3 cup A1 steak sauce (or similar product) 3 tbsp apple cider vinegar 1/4 tsp Louisiana hot pepper sauce Preparation In saucepan, heat butter over medium-low heat. Chop onions and cook for 3 […]
Ingredients 8 to 10 lb beef brisket (will shrink considerably during cooking) 3 tbsp of coarse ground pepper 3 tbsp of salt 3 tbsp of mild chili powder 1 tbsp of ground cumin 1 tbsp of brown sugar 1/4 tsp of thyme Preparation Mix dry ingredients and rub onto clean brisket. Wrap brisket in […]
Ingredients 1/2 cup brown sugar 1 tbsp black pepper 1 tbsp salt 1 tbsp chili powder 1/4 cup paprika 3/4 tbsp garlic powder 3/4 tbsp onion powder 1 tsp cayenne (optional for heat) Preparation Mix all ingredients together and store in container. To use: rub mixture on meats or ribs at least 15 minutes before […]
Ingredients 1 Porterhouse Steak (2-inch thick or 2 to 2-1/2 lb) 1/4 cup olive oil coarse salt freshly cracked black pepper Preparation Set grids at highest level and preheat grill to medium-high setting. Pat the steak dry with a paper towel, rub with olive oil, and sprinkle with salt and pepper. Cooking Place […]