Stuffed Grilled Pork Chops

Stuff grilled pork chops are an easy meal to prepare and will always leave your guests pleased. The prep to eat time is around 20 - 30 minutes. This recipe can be used as main meal by itself or use it to add variety to your day.

Here is what you need:

· 4 extra-thick pork chops, at least 1 to 1 1/4 inches thick.
· 3/4 cup of breadcrumbs
· large pinch of dry rosemary (crumbled fine)
· large pinch dry marjoram, crumbled fine 1 Tbsp. melted butter
· 1/2 cup minced sweet onion
· 1 minced small clove garlic
· 1/2 tsp. salt

Here is what to do with it:

Cut the chops from edge of the eye to the bone to make the pockets for the filler.

Mix together the bread-crumbs, butter, rosemary, garlic, salt, marjoram, and garlic.

Fill the chops with mixture and if needed, use tooth picks (plain wood, not colored) to help hold the chops closed while cooking.

Cook the chops over a medium high grill for about 10 minutes per side. You may need to turn often to ensure even cooking. Once the meat has browned slightly and the fat has crisp edges they should be done.

Char-Griller 1224 Smokn Pro Charcoal Grill Review

The Smokin' Pro 1224 Charcoal Smoker Grill has enough cooking area for two whole turkeys and room to spare. If you combine its size with it's versatility this could be about the best buy of any grill on the market today.

This grill will allow you grill food for just about any size crowd or it could be a smoker as well. The heaver duty smoker box is 17 inches wide and 14 inches deep. A smoker box this size will have no problem cooking any size meal. This grill is made from 14 gauge powder coated steel which means it will be around a while without much worry. The Smokin' Pro 1224 Charcoal Grill/ Smoker comes with cast iron grates that will provide even cooking temperatures on it's enormous 830-square inch grilling surface that measures 27 inches wide and 19 3/4 inches deep. The charcoal rack is adjustable to provide precise control over cooking temperatures. The charcoal rack is also easily removable to make clean-up a breeze.

The 1224 grill/ smoker from Char-Griller is like a late night infomercial - Wait! There's more... If you plan on buying a great quality charcoal grill that can feed a small army for a reasonable price (under $200) then this might be your best bet.

Landmann 520262 Barrel-Style BBQ Grill Review

Normally I only like to do reviews on grills I feel good about. However, I will now be commenting on the good, the bad, and the ugly. So to start off this new trend we have the review of that Landmann 520262 Barrel-Style BBQ Grill. This grill is some piece of work. Not sure what the manufacturer intent was. Maybe to make a more affordable barrel style grill. It didn't work! Well I guess it is affordable in some sense of the word.

The real truth is that this grill is not well made at all. The grill that I had a look at was a victim of some poor craftsmanship. There were welds missing in places and the lid did not fit snug with the bottom. The sheet metal is very thin and and the grill as a whole was not very sturdy. There is a drawer for removing ashes and adding charcoal to the grill but it is flimsy and not very easy to use. The grill grates are chrome plated and that is biggest no-no when it comes to grills. Cast iron is always the way to go!

The reason that the parts didn't fit well is a result of the horrible packaging it was shipped in. I think some of the pieces might have actually been bent. The good feature at all is the large cooking area for a cheap price.

My overall assessment for this grill is leave it at the store. In my opinion, you will be disappointed in all the money you saved on this grill.

Specs and features:

• 339 sq. inches of cooking area, grates are chrome-plated to resist warping; heat-resistant powder-coat finish
• Access drawer allows users to add charcoal and dump ashes ; storage and warming racks included
• Adjustable vents and wheels for ease of movement; you must assemble.
• 1 yr. limited warranty.
  

Weber 751001 22 1/2-Inch One-Touch Gold Charcoal Grill Review

Pros:
The weber 22 1/2" cooking surface is plenty of space for the average cooker. It offers plenty of room to cook with the direct and indirect method. Details for cooking with both are in the manual. The ceramic cauldron used by weber creates a very even heat source. The attached ash catcher makes clean up a breeze. There are two vents, one located on the bottom and the other on top. This allows you to use this grill as a smoker as well. The webber On-Touch Gold charcoal grill is well made and should last many seasons with proper care.

Cons:
Not too much to gripe about here. However, I do prefer a cast iron cooking surface, which this grill lacks. Also this grill uses a high-heat paint which is not as durable as a powder coat finish. There is a latch for hanging the lid on the side, I wish this were higher. There is no heat gauge or place to hold tools.

Overall:
Solid construction and easy to use. Not too much to complain about. A solid buy for backyard barbecues.

Some Features:

Heavy-gauge porcelain enamel prevents rust
One-Touch stainless steel cleaning system
Removable high capacity ash catcher
Hinged cooking grate for easy re-fueling
10 year limited warranty

Detailed Specifications:

cooking surface: 22-1/2 in. diameter
Ash catcher: Included, Large capacity
Cleaning: One-Touch stainless steel system
Handles: 3
Shelf space: None
Barbecue grates: Hinged triple-nickel-plated grate
Storage: None
Transport: Two high-impact plastic wheels
Top: Porcelain coated steel
Heat/Cooking Chamber: Porcelain coated steel
Attachments: Holders for the charcoal rails
Additional information: -
Vent: Yes (2)
Height: 35 in.
Length: 27 in.
Diameter: 20-1/2 in.
Weight: 36 lbs.
Product: 10-year limited

Make Your Grates Last Forever - Season Them!

If you have recently purchases a high quality grill and haven’t seasoned your grates yet, do so as soon as possible. If you fail to do this simple task they will rust badly and you will find your food sticking to them like super glue. This will also prevent your grates from rusting. This is a very common mistake but a task that must not be put on the back burner…excuse the pun.

Well seasoned cast iron grill grates will add tons of flavor to your food and this will improve with age. Food will never stick to properly seasoned grates. Most importantly they will never rust, which is important for health reasons. Who wants rusty food?

Seasoning your grates is pretty easy. All you need is some vegetable oil or bacon grease. You will need enough to apply a thick coating to your grates. I used a basting brush for this. Once you have applied a thick coat to your grates you must bake them for 3 hours at 300 degrees.

Then remove the grates and re-coat them. Place back into the over for another 2 hours at 200 degrees. Remove the grates and allow them to cool and use on your grill as normal.

You can heat your grates in either the grill or the oven. If you use the oven and vegetable oil be sure to open a window or two and/or the ventilation fan. The vegetable oil will cause some unpleasant fumes, nothing harmful though.

This seasoned non-stick finish will last for a few seasons. They will absorb flavor and give you food a true grilled taste with every use. They will hold up well with normal use and occasional use of a grill brush. However, if you use the scrapper often on the grill grates then you may have to re-season as needed to avoid rust.

Barbecue Championship Series On The Vs. Channel

Coverage of the beginning rounds starts on May 5, 2007 and the final will air May 13, 2007. All times are EST. The first rounds will consist of three cooks matching up over three distinctly different dishes that will challenge these very skilled barbecue cooks. Things really heat up as the day moves along. The clocks are counting down while the judges' appetites are growing by the second. The cooks have to keep their cool and their sights on the $75,000 and to move into semifinal rounds.

As the series continues on in the semi-finals the cooking tasks become more complex. Only six cooks will compete in the barbecue championship semi-finals. Watch as the judges keep the cooks on their toes because although the competition is the same, 3 dishes and three cookers, the cooks will not now the type of meat they must cook. The winners move on to the final round and a shot at the $75,000 prize.

This is it, all the marbles. The top two barbecue chefs left will have to battle it out. They have made it through the other rounds and have completed the mission of moving onto the final round. They must cook some of the most challenging meals ever seen in any cooking competition. The winner will walk home with largest purse in competitive barbecue cooking history. Not only is this about the money, but it's about the owning the title as the first Barbecue Championship Series- Grand Champion!

Below are the TV listings for coverage of the Barbecue Championship Series.
All time are EST.

5/5/2007
5:00 pm - 6:00 pm
Round One: Bryon Chism vs Adam Perry Lang & James Britt

5/6/2007
2:00 am - 3:00 am
Round One: Bryon Chism vs Adam Perry Lang & James Britt

5/6/2007
2:00 pm - 3:00 pm
Round One: Johnny Trigg vs Mike Wozniak & Mike Zofchak

5/6/2007
3:00 pm - 4:00 pm
Round One: Bart Clarke vs Ernie Mellor & Emma Feigenbaum

5/6/2007
4:00 pm - 5:00 pm
Round One: Myron Mixon vs Jack McDavid & Sara Horowitz

5/6/2007
7:00 pm - 8:00 pm
Semifinal #1

5/7/2007
2:00 am - 3:00 am
Round One: Johnny Trigg vs Mike Wozniak & Mike Zofchak

5/11/2007
2:00 am - 3:00 am
Round One: Bart Clarke vs Ernie Mellor & Emma Feigenbaum

5/12/2007
2:00 am - 3:00 am
Round One: Myron Mixon vs Jack McDavid & Sara Horowitz

5/13/2007
2:00 am - 3:00 am
Semifinal #1
5/13/2007
2:00 pm - 3:00 pm
Semifinal #2

5/13/2007
3:00 pm - 4:00 pm
The Final

5/14/2007
2:00 am - 3:00 am
Semifinal #2

5/20/2007
2:00 am - 3:00 am
The Final

Spicy Barbecue Skewers

Barbecue skewers or sometimes called kabobs are a great staple of the American barbecue menu. These delicious delights are often left off the menu but they can offer great variety to any backyard barbecue.

Here is a great little barbecue skewer recipe that puts new flavor on an old favorite.

Here is what you need:
2 tbsp teriyaki sauce
1 tbsp red wine vinegar (cooking wine)
1 tbsp vegetable oil
1 tsp brown sugar 1/2 tsp red pepper shake (pizza pepper)
3/4 lbs. pork tenderloin, cut into 1 inch cubes.

Here is what you do with it:

First: Mix the teriyaki sauce,vegetable oil,sugar, red wine vinegar, and pepper flakes into a medium mixing bowl. Put the pork pieces in the mixture and toss to coat.

Second: Fire up you barbecue charcoal grill for high heat. Use a light coat of vegetable oil on the grates to make them non-stick.

Lastly: Put the skewers on the grill. Turn and baste with teriyaki sauce frequently. Cook for about 10 to 12 minutes or to your linking and enjoy!

Grilled Black Pepper Steak with Garlic

Here is a personal favorite steak recipe for the charcoal grill. This steak recipe has a very unique taste and tastes best if you use mesquite chips in your coals.

Here is what you will need:

4 lbs. Thick-cut rib eye steak or about 4 steaks.
2 2/3 Italian dressing. The thicker the better.
8 tbsp. butter
4 cloves of garlic minced
2 tbsp. of pure ground black pepper.

Here is what you do with it:

Let your steak or steaks marinate for at least ½ hour in the Italian dressing. Now melt the butter and add garlic into a small pan being sure to heat the mixture slowly until the garlic turns golden brown. At this time place the steaks onto your charcoal grill and sprinkle them with half of your pepper (about 1 tbsp.) When it’s time to flip the steaks over add the rest of the pepper. Then with a spoon add the butter and garlic to the steak or steaks still on the charcoal grill.

Once the steaks are cooked to your liking just serve and enjoy!

Remote-check ET-7 Wireless Thermometer

Here is really neat gift idea for anyone that loves cooking outdoors and smoking their food. It is a wireless remote cooking thermometer. This little tool makes it easy to be inside watching the game and keeping an eye on your food. This is the ONLY wireless meat thermometer that can monitor two types of food at the same time for different cook levels. Because everyone one knows that sometimes it’s easy to over or under cook meat while smoking. Best part is that it can monitor 2 different food on your smoker at the same time.

This is how it get’s the job done: first you chose you type of meat; beef, veal, lamb, pork, chicken or turkey and then program the tool accordingly. By the way the batteries are included. Then have a choice of rare, medium-rare, medium, or well-done. Once you have made your selections the monitor will display the correct temperature and this can be adjusted as well to your liking. No just place the probe in your meat then run your wire from your smoker grill and close the top.

Meanwhile you can hook the pager to your belt and take it back inside with you. Next plug the cord into the monitor and use the built in stand to set it up right. Place the clock on the present time. (Remember, two probes can be used at the same time for different foods.) The display monitor will show the current temperature during the entire smoking process. (The timer can be used independently of thermometer.) When you meat reaches the temperature you selected an alarm sounds.

This unit comes with two probes and they can be plugged into the pager or display meaning you can track your cooking on the brisket outside and the turkey you have in the oven. This is a very versatile tool for ensuring the best quality smoked food. Boy is it handy too. Now I don’t have to miss much of the race or football game while I smoke my meat.

Cajun Smoker Grill Reviewed

What is a Cajun Smoker Grill?

Cajun Smoker Grills are some if the finest grills around. They are manufactured by the Percy Guidry Manufacturing Compnay founded in 1945 by it's name sake. Since 1945 the Percy Guidry Manufacturing Co. has been producing top quality iron tools, equipment for oil companies, and ornimental iron as well as quality grills. Any serious charcoal cooker will tell you that grills don't get much better as far as quality, durability and features. They come in many different sizes and come with an optional smoker box attachment and rotisserie attachment.




What makse a Cajun Grill so Great?

Well first and foremost, they stand behind their product. All Cajun Smoker Grills are backed by a 5 YEAR "bumper to bumper" warranty from defects in workmanship and materials. The coal tray has an UNCONDITIONAL 10 year warranty. I did some looking around and that warranty is as good as it gets. The construction of these grills has set the standard. They are built with 16 gauge steel, the coal tray is 12 guage and the grilling surface is 4 guage which means this grill is going to be around for a long time.

One of the biggest differences about this grill is that all Cajun Smoker Grills have a unique "V" shaped coal tray that allow for easy lighting and even heat distrubution. Also here is a small list of other features that set it apart from any other grill.

• Multi-level coal tray


• Adjustable air intake


• Solid-hi-impact plastic wheels


• 16 gauge steel construction


• 12 gauge coal tray


• 4 gauge porcelain powder coated cooking grid


• Hand welded


• Removable ash pan


• 1200 degree heat-resistant paint


• Available in 2 sizes and in Black and Stainless Steel finishes

You may be asking what is so great about all this. You should know that All Cajun Smoker Grills are:

EASY TO LIGHT: Due to The Cajun Grill’s unique "V" shaped charcoal tray design, start up time is as fast as any grill...as quick as it takes to season and prepare your food , Most of the time fire started isn't even needed. The Cajun Grill can reach Hi-Temp heat in approximately 15 minutes.

SMOKES: Salmon, Fresh Tuna Steaks , Redfish Fillets, Game Fowl (whole or parts), any Poultry can be smoked to perfection!

SLOW COOKS: Brisket - Ribs - Side of Beef - whole Pig Roasts. With temps as low as 200 degrees, The Cajun Grill is perfect for “old time BBQ Chicken” with no flare-ups.

OPTIONS: Rotisserie Kit lets succulent whole Chickens, Turkeys, Pork Roasts baste in their own juices! Also available: Vinyl Grill Cover, Thermometer, BBQ Utensils and more

So if you are serious about grilling or just want a grill that will last a lifetime then you make consider getting one these grills. You won't be dissapointed. If you have one or just got one let's see pictures and hear what you think. Maybe with your support my wife might let me drop these kinda dollars and get one for myself.

What Kind Of Wood Is Best For Smoking Food?

There is no easy way of giving a definitive answer since this is all a matter of personal taste. Personally I like the taste of oak. I have friends that say mesquite or hickory is the only wood they will cook with. However, what I have done is put together a chart below from information I have gathered from around the net. I have paired up types of food with the best woods that compliment them well and provided a short description of the characteristics of that wood. This has no scientific merit but it is a compilation of what I have found by reading many many recipes from some of the best grill masters around the county. So here it goes:

Wood Type	Characteristics	Good Food Matches
Hickory	Strong, smoky, bacon style flavor.	Pork, chicken, beef, wild game, cheeses.
Pecan	Rich and not as strong as hickory, similar in taste. Burns cooler, so works good for low heat smoking.	Pork, chicken, lamb, fish, cheeses.
Mesquite	Sweet flavor, delicate flavor. Burns hot, so use carefully.	Most meats, especially beef. Most vegetables.
Alder	Light flavor that works well with lighter meats.	Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.
Oak	Upfront taste but pleasant flavor. Works well with many textures and flavors.	Beef (particularly brisket), poultry, pork.
Maple	A light smoky taste with a hint of sweetness. Mixes well with corn on the cob ham or bacon.	Poultry, vegetables, ham.
Cherry	Light sweet taste and fruity smoke flavor.	Poultry, game birds, pork.
Apple	Sweet like cherry but a stronger fruity smoke flavor.	Beef, poultry, game birds, pork (particularly ham).
Peach or Pear	A hint of sweetness with a strong wood taste.	Poultry, game birds, pork.
Grape vines	Distinct smell but fruity as well.	Turkey, chicken, beef.
Wine barrel chips	The addition of wine adds great smell and distinct flavor.	Beef, turkey, chicken, cheeses.

*Important: Never use wood intended for any type of construction such as old lumber or furniture. These woods usually are always treated with chemicals and they may make you sick, and to kick you while you are down they also can ruin your grill as well. Happy grilling!

What kind a wood do you use and for what foods?

Turn Any Charcoal Grill Into A Smoker

To use your charcoal grill as a smoker you will be using the indirect cooking method. This is done two ways depending on the type of charcoal grill you have.

For the typical round grill this is done by placing your coals on both sides of your grill separated by an aluminum pan with about 2-3 cups of water along with any flavorings you want to add. Once your coals are heated up, place soaked wood pieces on top of the coals. Be sure your wood is fully smoking before you start cooking. You want to place your food on the grill directly above the water pan. Be sure to add a few coal briquettes every hour and as needed add water and seasonings to the pan.


For a barrel shaped grill the method is about the same except the placement of your cooking materials. For this type of grill, you will place your coal and smoking wood to one side of the grill. If your barrel grill has a smoke pipe then you want your coals on the opposite side and the food on the same side as your smoke stack. Once the coals get going good place your wood on the coals and place your food on opposite side of grill.

Important Cooking Tips

When smoking your food this way be sure to keep the temperature around 190 and 220 degrees. 200 degrees is an optimal temperature to smoke with. Be sure to use a meat thermometer because smoked food has a different color than regular grilled food. A thermometer will make sure you don’t under or over cook the meat. Also you can add some wood chips to your water pan to help add some flavor.

What Kind Of Smoker Do I Need?

There are only generally 2 different styles of charcoal smokers you should be concerned about. However, any smoker grill is going to give you the best tasting food you have enjoyed. Meat that is cooked on a smoker will produce a very tender and flavorful meal. Barbecue smoker grills are manufactured in several sizes and have a variety of features and options.

The design of a smoker grill is what sets it apart from traditional style charcoal grills. Most people are more familiar with a traditional smoker grill or called a dedicated smoker, these grills are dedicated to only smoke cooking meats. Although, there are those that can be used as either a smoker or traditional style grill called combo grills. Some of my friends own both but I prefer the flexibility of a combo grill. The style of grill that works best for you will depend on your budget and needs. Let’s talk about each of these types of grills.

Traditional Charcoal Smoker or Dedicated smoker.

First is the dedicated smoker. I call it a dedicated smoker because it is specially designed to only smoke meats and it does it very well. The major difference is the shape. These grills are usually upright and kind of a bullet shape. This specialized design makes it perfect for slow cooking and smoking meats. Also this grill is designed so that the outside doesn’t get very hot making it safe since it usually sits low to the ground. Normally inside this type of grill you will find a water bowl and wood chip/charcoal bowl that work together to hold in the flavor and moisture. Meats will need to be smoked for several hours before done, but this time is worth the wonderful flavor you will get.

The Combo Griller and Smoker with Smoke box.

Next is the combo grill/smoker. Actually this style is quickly becoming very popular because of its ability to function as both. If you are entertaining a lot of friends and family then a combo will serve well in this capacity. If you just want to smoke a brisket or some ribs then it will do this task equally as well too. The way this grill accomplishes both tasks well is because of the “smoker box.” This is a secondary chamber that hangs off the side of the grill that will allow you put your charcoal and wood in while the meat will slow cook in the larger section.


The type of grill that you need will greatly depend on budget and needs. If you don't mind having two grills or only want a grill to smoke meat then a dedicated smoker grill will provide you years of great service. On the other hand if you would like a do-it-all style grill then a combo charcoal smoker grill will suit your needs best. Sound off and let me hear your thoughts about these two types of grills.

Review: Char-Griller Outlaw Grill

I decided to write my first grill review on my first “true” smoker grill. Although I’m no expert consumer product tester, I am able to conduct some clever research and find the low down to offer some intelligible insight on charcoal grills.

If you are new to charcoal grilling or a seasoned veteran the Char-Griller Outlaw is a great value at under $200. It has over 1000 sq. inches of cooking area along with a warming rack. The grates are cast iron and once seasoned they are non stick and rust proof. Actually I seasoned the inside of my Outlaw Grill and it has no rust what so ever anywhere on it and I have been through my share of rusted out grills.

Another major feature about Char-Griller brand grills is that they use a powder coat finish instead of high heat paint. Powder coated grills will never chip, peel, crack or rust. All this means that your Grill may be around longer than you want it to be making it harder to justify why you need a new bigger and better one. Below is the details about the Char-Griller Outlaw grill.

• 1,000 inch grill area
• Cast iron cooking grates for even heating
• Large round legs for sturdy support
• Airtight flanged hood for greater heat control
• Easily add coals without removing the entire grate
• Adjustable grate height for temperature control
• Heat gauge
• Easy cleanup with the easy dump ash pan
• Keep your food warm with the added warming rack
• 3 convenience shelves
• Side fire box for that Texas Smoke Flavor (optional)
• Heavy steel construction provides years of durability
• Powder coast finish for long lasting color

Feel free to add your 2 cents worth about this grill or any grill you like.

Charcoal Grill vs Gas Grill

The argument over which is better between charcoal and gas can get pretty heated at times…pardon the pun. What it all actually boils down to is flavor vs. convenience.

Smoker Charcoal Grill
For the purist and those that prefer the great smoked flavor of grilled food then the way to go is a charcoal grill or smoker grill. Sometimes also called a smoke pit. Nothing else can give you that delicious original flavor of smoke. Even those absurd liquid smoke concoctions don’t even come close.

Gas Grill
Now for those that like to be able to pop a steak on the grill quickly with out a lot of fuss then your best bet is to buy a gas grill. Gas grills are for those that feel convenience is a fair trade off for flavor. Shame on you!

There is also the option of an electric grill but I’m not even going to entertain an atrocity of a creation with another sentence on this blog…. ever!

Also, cost should be a factor of this debate since these things don’t grow on trees you know. Chalk up another point for charcoal grills. A very high quality large smoker grill would set you back between $180 to $400 depending upon size and manufacturer. On the other hand you could spend $180 for an el-cheapo gas grill at Wal-Mart to a grill that is well into the thousands so you can look cool and cook bad food.

As you can tell my opinion is a bit biased but hey, this is my blog. If you disagree get your own blog, they are free. So if you have some ammo one way or another on this debate, shoot back and let me hear what you think.

For The True Barbecue Grill & Smoker Fan!

There may be many ways to cook outdoors, but there is only one true way of turning ordinary meat into something special and that’s to cook with a barbecue grill smoker. Sure I could cook with gas with less mess and hassle but to a loyalist like me, gas could never replace the taste that a smoker grill creates.

I, myself, was a gas grill owner until after tasting my father in-law’s smoked brisket. I tried to make my own brisket on a gas grill and it didn’t have near the flavor as his. From that day on I have never cooked with anything but charcoal and wood. I have started this blog to help people by giving them a source of tips, tricks and how to’s about barbecue grills and smokers as well as recipes, ideas and getting the right smoker grill for you.