Today’s topic will be about grilling chicken – what are de Do’s and the Don’ts that you need to be mindful of and what is the ideal BBQ chicken recipe for a grill that will guarantee an exquisite experience for your pallet.
A chicken, just like any poultry, can be broken down into several tasty parts – breasts (leanest meat on the bird), thighs (source of red meat, has lots of fat), and wings (most commonly consumed fast food).
Due to the differing contents of these cuts, there are different methods of cooking and seasoning. Below we’ll share some information on cooking time for each part of the chicken so you don’t have to guess.
Chicken breasts are notoriously difficult to cook regardless of the chosen method. This is due to the high protein and low-fat amount in the meat, which generally does not hold so much natural flavor.
The most common issue with cooking or grilling chicken breasts, is them drying out and lacking any sort of flavor.
This happens when the breast is left on for too long, removing all sorts of fats (as little as they are – only 6.3% of the net weight), causing the protein to cook (making up more than 63% of the net weight) and bind with the muscle tissue, further shrinking any taste profiles it may have.
With the Smart Flip Grill you can have full control over the temperature and the placement of the meat over the charcoals, further increasing the chance of getting tasty results.
The main difference between a chicken leg and a tight is that legs still have the bone still in them, whereas the thigh is referred to as the meat which surrounds the leg bone. It’s removed from the bone to create a chicken thigh steak – a fantastically tender piece of meat.
Chicken thighs and legs come from the same part of the bird, meaning they are pretty much the same. The only difference being the type of end cut which is left on the joint which connects the lower part of the leg.
Chicken legs tend to take longer to cook due to the bone acting as a heat sink, soaking up a lot of the heat which would otherwise cook the inside of the meat faster.
Chicken thighs are cooked for no more than 23 minutes, especially if they are a filet. Season well and oil the grill grates, place the thigh stake onto the grill and cook for a total of 20 minutes – 8 minutes per side, leave it to rest for at least 3 minutes so it’s nice and juicy.
Chicken wings are the all-time favorite Super Bowl food for game-watchers. It doesn’t matter who’s playing or who you are rooting for – grilled chicken wings are always the MVP of the evening.
According to the USDA and FDA, the average nutritional value for a single serving (84 ounces) from a barbecued chicken wing yields anywhere between 230 and 240 calories. It contains 25 grams of fat, making it the second fattiest part of a chicken.
This means that it holds flavor quite well, making it the perfect candidate for spicy, mild or any sort of seasoning. Due to the high fat contents, bone-in chicken wings should cook for no less than 25 minutes in total - both sides should be cooked.
The best indication if a wing is cooked well is the skin and meat receding from the bone.
What is a grilled chicken BBQ without a marinade? This part of the text will cover the best BBQ chicken recipe for a charcoal grill and the marinades that will make your taste buds fall in love with the process.
We’ll be putting ingredient measurements in several different variations so our EU readers can participate as well.
There are numerous types of BBQ chicken marinades, as numerous as the amount of tastebuds a person has – that’s fantastic news for those who love to experiment. Bellow we’ll mention the most widely used marinades for chicken out there.
The main difference in delivered texture between a marinade and a dried spice rub, is that marinades tend to go well with dry meats, such as breasts. They infuse the meat with a delicate moisture, allowing for the natural meat juices to combine with the marinade.
Dried spices are fantastic if you have some wet component or the meat itself is high in fat – like chicken thighs.
The ingredients for this spicy grilled chicken recipe are quite easy to find, you probably already have most of them laying around at home. For a medium intensity spicy grilled chicken, you will need:
Chicken should be grilled up to no more than 175F internal heat, with intermittent glazing of the chicken each time you turn it. Cooking time is anywhere between 25 min to 30 mins depending on the thickness of the cut.
Brining chicken wings or other meat cuts will prove to be a great solution to dried or over grilled chicken. What this achieves is a fantastic taste and moisture combination which allows for better taste combinations, including savory marinaded chicken combinations.
The brine recipe is simple, it requires:
The actual recipe is quite simple as well:
After the brine, dry and cover the chicken with your prepared marinade. Leave it to settle for 25 minutes. Start up your smart flip grill and oil the grates to avoid the sauce and meat from sticking.
Baste the chicken each time you turn – total cooking time is 35 minutes with 4 total turns of the chicken.
You can use store-bought Buffalo BBQ sauce or you can make one yourself by using these ingredients for a moist meat finish. For a home-made Buffalo sauce for 1lb (half a kilo) of chicken thighs, you will need:
This sauce can be used to baste the chicken while it’s on the grill or it can be used for a 24-hour marinade in the fridge. Leave some of the sauce for later as it’s a fantastic dip once the chicken wings are off the grill.
One of the biggest concerned for everyone who’s looking to learn how to grill BBQ chicken is not leaving the meat on the grill for too long. This is where products like the Griller Dude Smart Flip Grill come in handy.
Our grill allows you to fully control the heat during the cooking process and the amount to which the meat is exposed to it.
Leaving it on for too short of a time will leave you with undercooked chicken so always aim for at least 20 minutes of cooking time for recently defrosted chicken. It’s best to cook with meat that has been in the fridge or at least 15 minutes and has defrosted. It also a good practice to have it out for 15 minutes prior to cooking.
The Griller Dude team hopes this guide will come of use to you, especially while you enjoy your Smart Flip-Flop Grill.
]]>It takes a lot of skill to grill one properly, but it’s truly a master’s calling to make it crisp on the outside and juicy on the inside. This skill comes at a price – lots of attention, some personal feel and proper preparations.
We’ve probably grilled over a metric ton of burgers over our collective experience and today the Griller Dude team decided to create a well thought out guide on backyard grilling burgers.
In it we’ll be answering the most important questions like “How long to cook burgers on grill?” and “What temp to cook burgers on grill?”.
There have been many disputed over the amount of time a burger needs to stay on the grill. Some prefer them medium-well, others prefer them well-done. The length of time which you should cook a burger depends on three main factors, which are:
If you have control over these three things, you have control over the time it should take for a burger to reach a safe edible state. According to the USDA, as published in their “Food Safety for Hamburgers and Tailgating” guide, burgers should be:
“...cooked to a safe minimum internal temperature to destroy harmful bacteria that may be present. Use a food thermometer to be sure they have reached a safe minimum internal temperature of 160 °F. If you’re cooking turkey burgers, they should be cooked to 165 °F.”
The most common meat used for burger mixtures, is cut from beef chuck. Due to it’s marbling and well-balanced protein to fat ration, it provides an overall great taste profile which is easy to recognize
Meat from beef chuck takes anywhere between 4-5 minutes to cook on one side – check if the burger has started to get a silver color on the side. The silver color should be followed by the well-known golden-brown crust – that’s the sign your burger is ready to flip over for 3-4 minutes.
For burgers made from a pork-beef mixture it important to know which part of the animal the meats come from.
Most pork burgers are made from the fatty shoulder cuts – when combined with the beef chuck they create a fantastic fat profile which has lots of great flavor, even without ketchup or mustard.
40% pork shoulder to 60% beef chuck burgers cook for 4-6 minutes depending on the heat (should be around 400F) and the thickness of the burger (recommended 1 inch burger). Look for the well-known visual cues which indicate the protein in the meat has started to break down.
Grilling full beef burgers (typical of most store-bought beef paddies) should be done once the meat has reached a temp around 41(F) or 5 degrees Celsius. The temperature of the burger determines the way the meat will react to the heat (grill should be at 425F to 450F).
Frozen burgers are harder to judge for readiness and finish because of the escaping moisture. Warm burgers will be more likely to fall apart even if you’ve used a bonding agent like bread crumbs and an egg yolk.
The best proven Griller Dude method is to slightly chill the burgers before placing them on the hot grill then follow the recommended grilling time. If you are still wondering how to cook burgers on the grill, if the burgers are entirely made from pork, then you’d need to grill them for 6 minutes on one side and 4 on the other.
Home made burger mixtures are generally easier to cook than store-bought mixtures because:
There are other types of burgers and more specific cases which still beg the question - how long to cook burgers on the grill? The two outliers are turkey burgers and frozen burgers. To make it easier for people with different preferences, we’ve prepared a short guide for both cases.
Turkey is a dry meat which is notoriously difficult to make nice and moist – everyone who has ever tried to bake a Thanksgiving turkey knows how challenging it is.
The first thing to save you from a dry mouth when eating a grilled turkey burger is sourcing the meat for the paddy – the best turkey cut for burgers are from darker meats as those have more non-saturated fats.
Turkey is the preferred choice for those with high LDL cholesterol, since the meat the bird provides has a 45% lower saturated fats profile.
If you want to know how to cook turkey burgers on grill – your best option is to grill it for 10 minutes total for both sides, flip 1-minute halfway through your timer. Internal temps should reach 165F at which point it’s safe to eat even if it’s still pink inside.
To cook frozen burgers on grill is a bit harder than 41F burgers because you immediately lower the grill heat once you place the frozen paddy. The best way how to cook frozen burgers on a grill is to bring the temperature up to 465F and place the paddies paper side up.
Total grilling time is 15 minutes with three flips required to fully cook the inside of the frozen burger. This also answers the question “how long to cook burgers on charcoal grill” since charcoal grills have higher temperature profiles and allow for better thermal regulation.
Once the burger has started to let some of its natural fats out, you know it’s at a medium-rare state on the inside. You can check with a toothpick for center readiness.
Using our Smart Flip Grill, you can more easily control the cooking temperature and the overall finish of all types of burgers – turkey, beef or frozen.
Hope this Griller Dude guide helps you have a wonderful grilling session.
]]>The Griller Dude team enjoys grilling steaks so much that we decided to create an easy to follow, simple guide on the best ways to cook most common steak types as well as accurate explanations on how long to cook steak on grill.
Due to the many different types of beef cuts out there, and the different character of the meat based on which part of the animal it comes from, we observed different cooking times and methods that work best.
We hope this simple, quick to read guide on how to cook steak on grill will be of use to you and provide you with enough information so you can enjoy steaks as much as we do.
There are seventeen recognized types of beef cuts out there, some of which are very well known, others that are quite common but are not as recognizable as the T-bone stake (more on it down below).
Why does it matter what part of the animal the meat is sourced from? Because the different tissue contents and thicknesses give us a better understanding on what temp to cook steak on grill.
In this text we’ll be exploring the six most widely know and common beef cut types, helping everyone better understand how to cook steak on grill. We’ll be starting with the most popular, and arguably the tastiest one – the ribeye steak.
The ribeye steak is a cut made from the center most point of the cow, or the “eye” of the animal (hence the name). It contains a rich fat marbling which provides a fantastic place for flavors to build.
It’s characterized with a full, buttery flavor and when cooked well, will dissolve in your mouth. The most common type of ribeye stake cut contains at least one rib and the most common thicknesses are at 1 inch and 1 ½ inches.
Thanks to its rich fatty contents, the ribeye steak can be seasoned with a modest amount of salt and freshly ground pepper and still come out tasting like a million bucks.
How we answer the question “How to cook ribeye steak on grill?” – for a medium-rare finish you should generally focus on reaching a 137F internal heat and hold it for 4 mins. Flip at the 4.5 minute mark for a golden finish.
The porterhouse steak is often referred to as the king of all stakes. It contains meats from two different types of beef cuts (strip steaks and tenderloin).
Due to the complexity of the marbling (fat contents) of the T-bone steak (two different meat sources), it’s a bit more challenging to properly cook – however, the Griller Dude has got you covered.
Due to the high connective tissue amount in the tenderloin part of your T-bone steak, it’s best to keep that part away from high heat. You can grill the strip steak part at about 130F internal and leave the tenderloin part away from the coals.
When using the GrillerDude.com Smart Flip Grill, use the second setting on the handle once you start focusing on the tenderloin part of the T-bone beef cut.
Once flipped, time 6 minutes then remove the steak from the heat and let it rest under foil for 5 minutes before serving. Salted butter goes well with the resting steak.
How we answer the question “How to cook porterhouse steak on the grill?” – grill strip steak part over high heat, reduce heat for tenderloin section by 25%. Cook for 6 minutes on each side then flip until it reaches 130F internal heat.
The flank steak comes from the lower abdominal part of the cow or bull and is characterized with a high connectivity tissue, relatively low-fat content. This means that to properly cook this steak cut, you’d need high heat – which is perfect for a Smart Flip Grill.
You can choose to tenderize the steak to further help it develop taste. These stakes types generally are presented with strong sauces due to the low-fat content of the cut. Remember – fat is the flavor carrier in each meat so low-fat means that it needs help to taste good.
To answer the important question of how long to cook flank steak on grill – you should go for quick and hot. Flip the steak at the 5-minute mark and make sure you stoke to coals underneath it to ensure it reaches 450F – the best temperature to grill a flank steak at.
How we answer the question “How to cook flank steak on grill?” – Flip when timer reaches 5 minutes, cook at 450F due to low fat content, allow to sit for 7 minutes uncovered. Season with sea salt and lemon pepper.
The skirt steak cut comes from the “plate” part of the animal, which is positioned at the lower-middle half of its abdomen. It contains quite a lot of fat which, provided you cook it properly, will make the steak naturally tender and easy to cut.
Most common butchering cuts make the skirt steak to 1 inch in thickness which is cooked at 425F for 8 minutes in total. Your golden internal temperature is at 130F, once it’s reached it you must remove the steak from the heat and let it rest for 5 minutes in a foil so it can release its juices.
Cut the steak against the grain for a better eating texture and be mindful that you don’t overdo the center.
How we answer the question “How to cook skirt steak on grill?” – grill it at very high heat (425F) for 8 minutes in total.
The sirloin steak is a quite common steak type which is characterized with a high marbling and connectivity tissue amount. It comes from the sirloin part of the animal, or more specifically the top sirloin which is the back half of the cow or bull.
For an inch of meat cut thickness it’s best to broil the meat first, then place it on a hot grill for 4-5 minutes each side. The meat should start to char so use a meat thermometer to check if it’s reached 135F internal heat.
Flip for another 5 minutes and let the meat rest – it can be seasoned after it’s off the grill.
How we answer the question “how long to cook sirloin steak on grill?” – Broil the meat for 2 hours in salted water then cook for 9-12 minutes on high heat until it reaches 135F internal heat, then let it rest for 6 minutes, covered with foil.
The coveted flat iron steak is an affordable and quite tasteful beef steak cut which comes from the “chuck” side of the animal, or the meat on the side of the shoulders.
The reason it’s so affordable is because it does not have such a pronounced marbling due to the meat’s proximity to the cow’s front leg muscle actuators.
This means that the meat requires a bit more time to cook in an oven, however, with the Smart Flip Grill from Griller Dude you can lower the cooking time and get fantastic results.
How we answer the question “How to cook flat iron steak on grill?” – cook for 9-12 minutes in total for both sides. Cook over direct heat at high coal count (temp should be around 460F). Look for char marks on one side then flip and let sit for 4-minutes on second side. Let it rest for an additional 5 minutes.
While beef steaks are the most common type of stake cuts out there and by far the most widely consumed variants, there are other types of steaks (from different animals), which also deserve our attention. Below we’ll provide a quick summary on how to cook pork and tuna steaks on a grill.
One of the most common questions we receive from customers who’d like to refine their grilling techniques is exactly how long to cook a steak on the grill.
The time of the cook depends on the thickness of the cut and the type of the meat – just like we’ve explained above, depending on the contents of the meat, the grilling time will depend greatly.
For pork chop steaks it’s best to either first broil or tenderize them, depending from which part of the animal they come. Pork shoulder stakes require a bit of work and are best left to marinade in an acidic marinade (lemon, vinegar, soy sauce) which helps dissolve the protein in the meat and tenderize it to a nice texture.
Pork is easier to cook at high heat because it has more fat in it, meaning you can go for 425F fire heat and grill the meat over direct heat for 4-5 minutes on each side.
Tuna steaks are quite interesting to grill because the meat is very low in fat, only about 1.3 grams in an average steak cut. It does have 33 grams of protein which is quite a large amount.
To perfectly cook a tuna steak on a charcoal grill it’s best to have the grill quite hot – the grilling time of all sides is only 2 minutes.
The center of the tuna steak should be tender and look raw (the protein keeps cooking after it’s off the heat so no chance of salmonella there). Overcooking the tuna steak will leave it dry and hard to consume.
We home that his simple guide provides you with enough information on how to cook the perfect steak on the grill – be sure to send us photos.
]]>There are many benefits to charcoal grilling salmon, like for instance Argentinian style grills can get naturally quite hot, which is something great because salmon grilling requires lots of heat.
The most common issue that people face when grilling salmon on a gas grill, is that it cannot get hot enough and the salmon sticks, no matter what they try.
This article is aimed towards providing the Griller Dude blog readers with a fantastic, fool-proof way of grilling salmon, which can provide consistent results each time. We hope you enjoy it.
There four main factors that make grilling salmon more different and difficult than grill cooking other types of meats. Those are:
Due to the high protein amount in each salmon cut, it requires very high heat to cook, as high as you can get the grill.
Further preparations of the mean prior to grilling will aid in resolving issues like sticking or burning - salting and letting the meat “sweat” its moisture out, then drying it of with a paper towelette is a great start.
You can leave the salted salmon in the fridge for 1 hour, or up to 1 full day to fully draw out the moisture, allowing for the meat to release its surface moisture completely. Moisture is what makes salmon stick to the grill and we don’t want that.
The big question when choosing what type of salmon cut to buy, is whether it should a fillet or a steak - both types of cuts have their advantages and disadvantages, which we will mention next.
The Pros and Cons of grilling salmon steaks cuts, are:
The Pros and Cons of choosing to grill Salmon filets, are:
With the capacity to get hot (above 460F), the Smart Flip Grill from Griller Dude is a fantastic choice for grilling salmon filets and steaks, especially for its temperature control and large coal pit.
Make sure whatever type of cut you choose, is scale-free. Scales will prevent the skin from becoming crispy. Check and see if your fishmonger sells scale-free salmon steaks or filets.
When shopping in big office stores you have to specifically ask for your fish to be de-scaled. In these cases, it’s better to ask than assume because home de-scaling fish can get dirty really quickly.
If you’ve gone for the filet, here are some tips that would make your grilling experience more productive:
To cook a perfect salmon filet or steak, you’d need to first season the grill grates. Heat up the grill and remove any remaining residue from previous cooking sessions.
The best practice for grill seasoning and preparation in order to cook salmon on grill, is to separate the coals and create a “hot” and “cold” zone. With the easy to access coal pit and drawer on the Smart Flip Grill, you can do this procedure at any time of the cooking process.
Oil the hot zone of the grill grates only, using a high heat resistant vegetable oil, like sunflower or canola oil. Moisten a paper towel and season the grates eight times. This will not only reduce the chance of the salmon sticking, but it will also allow it to come out nice and juicy.
The good news is that people using a charcoal grill will not have to worry about their grill not being able to get hot enough. Argentinian style grills can get pretty hot, which is perfect for people wondering what temp to cook salmon on grill.
What temperature to cook salmon on the grill? Get your grill up to 400F to 425F. Use the hot and cold grill method we mentioned above and you’ll get pretty consistent results.
After you’ve sweating your salmon, portioned it properly and seasoned the grill, you place your salmon skin-side up directly on the hot spot. Your temps should read anywhere between 400F and 425F – just the right range for high protein meats.
Let the salmon sit for three minutes on the meat side and check if it’s getting brown using tongues or by lifting up your Smart Flip Grill grates with the handle.
The big BIG advantage of our grill is that you totally avoid the risk of salmon sticking or falling apart on you. You only need to check and see if it’s getting those nice grill marks, then you flip after 3 minutes.
If you want to get those crisscross grill marks you should slowly lift up the salmon with your spatula and tongues then rotate it to 90 degrees. The first marks take 3 minutes, the second ones will take 1 minute.
Salmon should not be cooked for more than 4 minutes in total on the flesh side. Skin side will take 1-2 minutes in total. Look for that golden brown, crispy finish and your salmon is done.
Using an Argentinian style grill for cooking salmon makes the entire aforementioned process quite simple.
You still need to season the grill, sweat the meat and be cautious with your meat portioning, however, you directly avoid the biggest issue with cooking high-protein meats – sticking to the grill and falling apart.
The Griller Dude team highly recommends that you try out using a movable grill like the Smart Flip Grill we produced, because it will give you access to far more grilling options and help you eat healthier.
You can go for direct grilling over medium-high heat, which in total (flesh and skin side) will take about 6 minutes - 4 mins for flesh side and 2 minutes for skin side.
Grilling over direct heat is the best way to get a nice and crispy finish, however, you need to be mindful of flare-ups from the grease falling on top of the coals.
The best salmon cook time on a grill is up to 6 minutes per inch of salmon, so portions that are more than this should cook for a little more.
For the sake of safety, we do recommend that you check and see if the thickest part of your salmon is cooked. You can tell by the color – it should be pink, but not transparent. This is also a great answer to the question “How long do you cook salmon on the grill?”.
There’s also quite a common method for cooking salmon on a charcoal grill and that’s the “foil method”. It allows the cook to preserve the moisture of the salmon, steaming it in whatever sauce or vegetables they want to cook it with.
How long to cook salmon on the grill in foil depends on the thickness of the meat cut and the temperature of the grill. At 425F you should cook salmon grill foil for about 2-3 minutes, then you should get that crispy skin by directly grilling the skin side.
We hope this quick and simple guide on how to cook salmon on grill helps you get better, tastier, more consistent results.
]]>It’s no wonder that people are so drawn to BBQ-ing with charcoal grills – there’s something special and visceral about it – nature and man working together.
Nowadays cooking on a BBQ charcoal grill is a beloved past-time which transcends cultural and physical boundaries, found everywhere around the world. It’s a way to help bond family and friends while grilling some delicious meats and veggies.
Putting meat on a hot surface and waiting for it to cook seems like a simple enough thing, right? The truth of the matter is that there are so many variables to cooking meat well, that it’s an artform and a science at the same time.
The Griller Dude team won’t leave you hanging because today we’ll give you an introduction to how to cook on BBQ grill with charcoal. Enjoy!
There are many different types of charcoal grills, from standard cast-iron portable BBQ charcoal grills, to large grills which can produce up to 1000F without breaking a sweat.
Charcoal grills of all varieties work on the same principle – they hold the fuel source in a container with some sort of grate over the open heat where meat or other products are cooked.
What makes some charcoal grills like our Smart Flip Grill stand out – it’s the grill’s ability to actually provide much more control over the cooking process than other higher class options.
It flips the cooked product for you, with just a single push or pull of the handle, you can basically eliminate all contact with the meat and the need to manipulate it.
These are called “Argentinian style grills” and there are lots more variations, like for instance:
They all have their uses and applications, with some varying degrees of success and ability to provide access to more options. The Smart Flip Grill is an Argentinian type, however, unlike the standard option it’s a portable charcoal BBQ grill – you get the flipping option and the portability in one product.
There are also different types of grills depending on the heat source, like:
The thing that is so different about cooking on a charcoal grill, is that you generally have to have a “feel” about most of the cooking processes. Many experienced grillers use intuition when cooking though there are many options to have exact information about the cooking process, like laser thermometers and meat thermometers (which we do recommend you use).
Below we’ll be mentioning most, if not all, of the important details on how to BBQ on a charcoal grill.
Grills need to be prepared before being used. If it’s your first time using a given grill, then it’s important to season the grates well using animal or vegetable fats and oils. This will help prevent whatever you are cooking from sticking to the heated metal.
Clean out the grill if there is any leftover ash from previous grilling, but make sure that there are not active coals still burning, because free embers can cause trouble.
Put your fuel of choice and light with a suitable lighting method, some people prefer spirit lighters which evaporate quickly, other use more high-octane lighter fluids to light their fuel source.
Place the grate on top of the heat source and let it sit for at least 5 minutes before you start using it, that will get the metal hot enough so it cooks properly and it doesn’t “boil” your meats or vegetables.
Picking the fuel source for your charcoal grill, whichever one you decide to go with, is a hugely important decision. Charcoal provides the heat which is used to cook your dinner, the easier it’s to control the more consistent results you can get.
Having a consistent heat source which can last for a longer period of time before burning all of its fuel is also important for knowing how to BBQ ribs on a charcoal grill (because it takes 5-6 hours).
Fuel for cooking must be free of toxic additives which evaporate upon burning, because those toxins will transfer to your food, making it toxic to consume. Avoid mineral coal at all costs.
There are two main grill fuel sources – charcoal briquettes and lump charcoal which is basically wood (from a non-coniferous source) which is reduce to pure carbon by a slow burning process with restricted air.
BBQ briquettes are produced from wood chips and wood shavings, using a bonding agent and intense pressure to form them into an almost oval shape. There are additives in this fuel source, which additives can be felt in the meat, especially if you BBQ chicken on a charcoal grill.
Pros and cons of lump coal:
The pros and cons of charcoal briquettes:
There are charcoal briquette brands out there that do not use additives and simply compress wood fibers with extreme hydraulic pressure. If you go for briquettes, just be sure not to pick quick fire ones – those have the additives.
The laws of convection dictate that hot air rises and cool air sinks simply because of the change of air molecule agitation. This is a constant process and plays a very important part in using any portable BBQ grill with charcoal.
The amount of charcoal you place on any given spot of the grill will determine how hot this part of the grill gets. The more coals you put in a single spot, the hotter this spot will get – the less fired coals there are the colder it gets.
This is useful to know because meats like salmon filets, or a porterhouse beef steaks, require cooking on both hot and cold spots.
If you want to be as precise as possible, use thermal imaging cameras (they come for all sorts of budgets), which can read temperatures above 390F (the average heat a grill can get to).
Heat can be managed by the placement of the coals and the access to additional airflow through small gates on the bottom of the grill. These gates can be opened at different intervals to draw in more or less air.
More air means higher heat but quicker fuel consumption, less airflow means less heat but longer lasting charcoal burn. Combining a higher charcoal mound on one side, with increase airflow, will allow you to reach really high temperatures – up to 540F-600F.
The best way to learn about airflow is to be watchful of the way your heat reacts. While an open flame would be helpful to best understand the behavior of the convection process, it’s not so good for cooking because it will charr the outside and leave the inside uncooked.
In order to get consistent results each time when BBQ-ing ribs on the grill charcoal, you can do two things – get some additional tools like thermometers, or you can observe.
You can also always get the only grill you will ever need – the Griller Dude Smart Flip Grill which allows you far more control over the cooking process than any other type of grill out there.
]]>When vegetables “burn” they have a different flavor then when meats burn, because they are made from different types of proteins and glycose.
As charcoal grill connoisseurs, the Griller Dude team recognizes the important part that vegetables have in the balanced diet of a master griller. This is why we decided to create this quick and easy guide on how to grill vegetables – in three different ways.
The best vegetables to grill are the types which can withstand the heat without falling apart. Avoid lettuce and garden greens because they will generally lose a lot of their water and shrink – the grilled taste of lettuce is not great.
Good vegetables to grill are the ones with high amounts of cellulose (the building material of all plant matter).
While mushrooms are not technically neither a plant nor an animal, they do make for great grilling. Large portobello mushrooms with their stumps cut off hallway down, make for a fantastic side dish for a beef steak.
Other common vegetables to grill are:
Zucchini are very closely related to squashes, pumpkins and even cucumbers. They have a relatively high cellulose amount which means they hold up well to the heat of the grill, while also having plenty of moisture to not be dry.
Eggplants are also another interesting choice which is not as common, however, their preparation process may take longer because you need to draw out their toxins. That’s right – eggplants have a substance called solanine which is a toxin most commonly found in nightshade plants.
It can be drawn out with salt and by letting the eggplants sweat and release their surface water. The substance is dark purple in color and is generally harmless to humans, however, it might cause stomach pains if eaten later at night.
There are generally three recognized and commonly practice methods for grilling vegetables – using the foil method, using a grilling basket and using a skewer for collective cooking.
You can also freely grill the vegetables on the grill, depending on the cut and the type of vegetable. Here’s more on the three vegetable grilling methods.
Grilling vegetables in foil generally allows the cook to steam the vegetables using their own natural moisture and any oils the chosen recipe requires. This method is very commonly used to grill mixed vegetables which are smaller in size.
The main benefits of grilling foil packets of vegetables are:
This method also avoids charring the vegetables in cases where you’ve got too much going on with the grill.
Buying ready made vegetables mixes from farmer’s markets or big office stores, or even creating your own, is also a great way to introduce different nutrients into your grilling. Meats are great and all, but vegetables add a different dimension of tastes which is hard to follow.
The biggest problem with cooking mixed vegetables on the grill is that they are often far too finely diced to actually directly place onto the grates.
People who know how to grill vegetables in a basket can confirm that it’s a great way for you to introduce that fantastic natural smoky flavor to your grilled veggies, without the risk of them falling through the grates.
The Grilled Dude team recommends that you lightly season your vegetable mix with olive oil (it’s best to use oils suitable for high heat cooking), garlic powder, salt and freshly ground pepper.
Put your baking basket on the grill, lowering your Smart Flip Grill to the 1st setting, then place all of your veggies in the basket after you’ve tossed them to better introduce all spice and flavors, cook for 15 mins and you’ve got yourself a wonderful summer dinner.
Individually cooking vegetables on the grill is one of the most common methods because it’s the most easily accessible. You don’t really have to buy anything aside from your produce which you should slice in large enough pieces so it doesn’t fall through the grates or shrink too quickly before it’s cooked.
The same rules for seasoning vegetables applies, with the most important part being using small amounts of tempered vegetable oils, they won’t burn from the heat and will produce succulent veggies.
The skewer approach is also quite common because wooden or metal skewers are readily available in any household with a backyard grill. You pick the type of cut you’d like to your skewered veggies to be, season the finished product with the spice you prefer and Bob’s your uncle.
When grilling frozen vegetables, we must be mindful of a few things – the heat of the grill and the way we are cooking them. Most frozen vegetable mixes are small in size which means we have to either use a grilling basket, a cast-iron pan or foil packets.
The foil packets method is quite simple to do and it allows you more time to defrost the veggies and add more flavor. Using the heat of the grill, you can add butter inside the foil “boat” you’ll create out of the packet, to further tenderize and smooth out the taste of the frozen mix.
Using the lower arm of the Smart Flip Grill, you can generally also control the way your vegetables cook, meaning you can easily make the process faster or slow-grill them from a longer period of time.
Some vegetables, like eggplants, require a bit more heat and time to cook. Onions sliced into halves will brown gently and start caramelizing. Leave them to sit on the 2nd highest level of your Argentinian style grill and enjoy a gentle crunch along with your steak.
We sincerely hope this blog post helps you find your best way to grill vegetables.
]]>For the average backyard griller, pork seems like an easier time to properly grill, although our Griller Dude experience shows that there are tricky parts to it.
This is why we put quite a lot of effort into finding the best ways to cook pork on the grill using our Argentinian style grill – the new Smart Flip Flop Grill.
The biggest thing about cooking meat on coals is temperature control, which our product allows you to do easily. With the adjustable height of the grilling grates mid-cooking, you don’t ever have to touch the meat, flip it or manipulate it in any way.
Pork meat has far larger fat content per square inch than beef, which while still fatty, is leaner in most places. This means that beef is more capricious in terms of heat treatment and is at danger of drying out if cooked without attention to detail.
In terms of grilling, pork is easier to grill on charcoal because the fat provides a moisture buffer. What happens to pork meat when it’s being cooked? The fat which is trapped between the meat fibers start to liquify at around 140F.
Most of the fat drips out onto the fire (stoking it higher), but some portion of it soaking into the meat, leaving you with a juicier end result.
Just like with beef cuts, there are different types of pork cuts out there – each one of them with varying degrees of protein, saturated fats and lean muscle tissue. These differences require different approaches and this is what we will be discussing below - how to cook pork chops on the grill.
The pork tenderloin comes from the middle front half of the animal, bellow the back fat area. It is relatively dry – in a 100-gram portion research shows only 3.54% (4 grams) of fat and 22% (44 grams) of protein, making it one of driest parts of a pig.
For your grilling experience, this means that you need to be careful with the heat at which you cook your porn tenderloin. Our overall experience shows that pork tenderloin becomes harder the longer it cooks, unlike standard Texan pulled pork.
The maximum time for cooking should be 12 minutes at the most, with prior preparations recommended for broiling. Broiling your meat in a slated and acidic brine will help break down the proteins (remember 44% of the total weight of the meat cut), and make it more tender before grilling.
Due to the relative dryness of the pork, it’s best to aim for an internal meat heat of 145F. This is the recommended temperature at which pork is found to be safely cooked, according to this quote we found in the official USDA website:
“Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.”
The same USDA recommendations for cooking pork tenderloin, apply for cooking whole pork cuts. For the safest method of cooking, the Griller Dude team recommends that you adhere to the 145F rule when cooking all pork products.
Due to the higher fat contents (12% for 3 oz (85 grams) portion) pork loin is easier to cook and can withstand higher heat for a better, crispier finish. It does allow for higher cooking temps with better and juicier end results without taking longer.
Pork loin goes well with classic BBQ sauce and it can also be prepared with the modest combination sea salt and freshly ground pepper. It holds well to acidity, making it a delight to work with especially if you are looking for an easier pork cut to cook.
“Pork Chop” is a general term used to signify a steak which is derived from the central portion of a pig’s torso. There are four recognized pork “chops” – the rib chop, boneless shop (more on it down below), the porterhouse chop and sirloin chop.
The type of chop which fits into the general understand of “pork chop” is the one derived from the mid-rib area of the animal. It contains a rib bone which holds a significant amount of fat and meat to it.
These types of chops are prepared in several different ways – from grilling at high heat after a tenderization, to being cooked with a 24-hour acidic tenderization.
Best practices show that quick grill cooking times for a 1-inch bone-in pork chop cut should be anywhere between 3-4 minutes per side with at least 5 minutes to rest away from the fire. Internal heat should read at least 140F, however, it’s recommended that you let it reach 145F.
Pork steaks come from the butt and the shoulder of the pig. Most common mistake people make is to mistake pork chop and pork steak – the chop comes from the loin area and is lower in fats than the steak.
A 3 oz (85 grams) steak portion contains 28 grams of fat, which is 43% of the total net weight. It has a recognizable marbling and is considered to be one of easiest types of pork meats to grill for a beginner.
Due to the way the animal stores fat, pork chops are one of the fattiest meat sources, aside from the belly (where bacon comes from). It holds flavor quite well and is suitable for pulled pork recipes – it provides lots of flavoring opportunities like regular BBQ sauce, salt and pepper and it holds rosemary scent “notes” quite well.
If you’re asking yourself how long to cook pork steak on grill – for a 1-inch steak, focus on the visual cues. Relative grilling time at 450F should be around 4-7 minutes on each side – lemons and acidic spices go on the steak after it’s done cooking, during the 7-minute resting period window.
Pork ribs are great for cooking on the grill, most people already know how to cook pork ribs on a grill, but we will provide a short summary. Pork ribs, just like beef ribs, require a bit more time to tenderize which is where aluminum foil comes in quite handy.
Remove the membrane on the ribs before seasoning – let the meat sweat after you’ve salted it because it will allow for other dry and wet spice mixes to adhere better. Put the pork ribs into a foil and place on the heated grill.
For people cooking along using their Griller Dude Argentinian style grill, we recommend using the lowest setting to speed up the cooking process. After 1 hour on a 450F heat, check the meat and see if it’s beginning to release its natural fats.
Check the meat between the ribs, there should be no resistance when pressing. Leave the pork ribs into the foil and uncover while still cooking to allow some of the fat to evaporate and soak into the meat.
Boneless pork chops cook far quicker than bone-in chops because the heat sink effect of the denser bone matter is not present. You generally can cook pork chops (1 inch chop) for about 15 minutes in total.
Tenderizing them with a mallet will allow you to break the bonds between the sinews holding it together and make it far easier to cut once it’s done. Use acidic marinades which contain vitamin C because it helps break down the protein and separate it from the fat.
That’s pretty much it – the Griller Dude team hope this article helps you better understand how to cook pork chops on the grill.
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It doesn’t have to be something grand to be nice, and today we decided to create a menu full of homemade outdoor grill ideas suitable for that fantastic backyard BBQ party.
Depending on the size of your gathering, (14-24 people), we recommend that you prepare a few things before the day of the party so you’re not swamped with work and you actually get to enjoy your event.
Great summer BBQ ideas require some preparation, especially if you plan grilling meat and veggies. It’s best to start with the preparation and portioning of meats like briskets and ribs.
The recipes we provided bellow require at least 24-hour preparation time so the meat can rest, the same goes for the proper preparation of delicious and succulent salmon filets and stakes.
This will make time management on the day of the party a lot more bearable. BBQ menu ideas involving meats and sauces should be taken care of the day before. Prepare your marinades and braise your meats 24 hours before the party.
Additional preparations before the party may include:
To make the preparations easier on yourself, you can always ask your guests to bring food they prepared themselves. Sweets like cheesecake, muffins and other options like tortilla chips and the like will really lighten the load and make the entire evening seem like a community gathering.
Fresh fruit like cantaloupe and watermelon are a great summer snack, especially if you’ve chilled them before the guests arrive. Keep vegetables and other such under a damp cotton cloth – the evaporation of the water will keep the fruits and veggies cool, which is great during the summer heat.
Other fruit combinations might also be suitable for toppings on drinks, like citruses and more exotic variations. Depending on the dietary needs of your guests, we’d recommend checking in with them regarding food allergies – it’s better to be safe than sorry.
Grilled veggies go along quite well with simple seasoning like salt and pepper, melted butter and a dry spicy rub. Vegetables like zucchini work fantastically with spicy sauces and dips especially if grilled with salt and pepper.
Their base taste notes make them a great taste carrier, provided you’ve grilled them properly (for a full guide on grilled vegetables check our recent blog posts).
Meats can also be dipped in cases where you’ve decided to make ribs which fall from the bone. Buffalo sauce, and generic BBQ sauce are a must, however, you can also create your own sauce by combining:
This will crate a fantastic dip which works fantastic with meats and vegetables, especially if their base taste notes are more forgiving and can act as a carrier for other flavors.
Pitas and tortillas as a part of backyard BBQ menu ideas work great – they allow people to create their own food based on what you’ve provided.
Using the meats you’ve grilled, along with the vegetables, dipping sauces and additional sauces, your guests can create their own cuisine with the power of their creativity.
The best meats for homemade tortillas are pulled pork and beef brisket as they are already falling apart from the grilling you’ve done. Just make sure to supply napkins and a separate food station area where people can create their own burritos – it can get messy.
Preparing the salmon filets and steaks for grilling 24 hours prior to the party makes it easy for you to actually get the delicious, high-protein meat into people’s plates quicker.
If all of your preparations are done beforehand, you only need 6 minutes in total to get a fresh cut salmon filet from the grill to a plate.
Salmon goes great with lemon zest and can be made into delicious fish tacos or other Mexican-fusion type of tasty treats. It’s advisable to choose a filet over a steak as they don’t have bones in them and will make it easier for your guests to enjoy fully without worrying about tiny bones.
Grilling briskets and pulled pork are a challenge which is why we put both of them in the preliminary preparations part at the start of the list. Brisket requires more than 12 hours to fully cook properly, as does pulled pork.
Rely on your Smart Flip Grill to better control the temperature and keep an eye out for all those flavors escaping. At the end of the day, all of the effort you’ve put into grilling and BBQ-ing both meat varieties, will certainly pay off.
We recommend brazing both meats before cooking and preparing them 48 hours before the party as they require the most cooking time. You can use foil to reheat them if they are done too quickly.
Burgers and hot dogs are a staple food for any BBQ party food list, so much so that chances are your guests already had some a few days ago. To make things more interesting we suggest you spice things up with different topping ideas.
Make sweet and sour toppings from produce you already have laying around – use the grill to sweat and caramelize some onions as the final touch to a classic backyard barbeque evening.
These go great with other types of meats like crispy bacon flakes and if you grill the buns for the hotdogs, you also add that smoky flavor for an extra level of amazingness. Honey glazes and honey dipped onions also provide that sweet note for a meaty base.
Smoked and grilled ribs need at least 24 hours to properly prepare, from the portioning of the meat (if you want to make St. Louis style ribs), to the seasoning and cooking.
Of course, it’s always best to have the meat freshly cooked so people can enjoy its full flavors, but the preparation here is quite important.
For the best St. Louis style ribs as a part of your fantastic BBQ party menu ideas, we recommend following our detailed guide on grilling ribs.
Sweat the meat with salt for at least 24 hours to let the surface moisture act as a bonding agent between the spices, dry rubs and wet mixtures. This will also help tenderize the meat and make it more easily cut or pulled apart once cooked.
You can use the foil method to help the meat off the bones and don’t forget to remove the tough membrane between on the rib side of your rib rack.
We’ve already published a guide on how to best grill vegetables on a charcoal grill, but the end results are so delicious that we’ll give you a quick summary of the entire process.
You need to clean and portion your veggies – if cutting into larger pieces you can use a skewer or grill them as is.
For smaller veggie mixes we recommend using the foil method with butter or getting a grilling basket for vegetables – either way, use considerate amounts of high temp olive oil so the veggies don’t have a bitter taste once they are done.
The best vegetables for backyard barbeque menu ideas are:
Potato salads and coleslaw are a must for grilling station ideas because they go great with pretty much anything.
Both can be prepared as a part of your 24-hour preparation window and can be chilled in the fridge – just remember to put them out 1-2 hours before your guests start to arrive to slowly bring them up to room temp.
What are backyard BBQ ideas without fresh summer drinks, cocktails, mocktails and cold beers? Bring out your biggest tub and place ice in it – that’s the standard approach to keeping all of your beverages cooled.
You can create a drink station where you can provide everything needed for people to make what they’d like to drink. Most outdoor grill ideas on this list leave a little space for freedom so people can actually participate in their enjoyment.
We hope this list has been of help to you and that you actually find some inspiration from it.
]]>This guide aims to help everyone get a better result each time they grill pork ribs, allowing full enjoyment of the fruits of their labor. It also helps people to further explore the cooking options that their new Smart Flip Grill provides.
The “Griller Dude” team hopes the information provided will be of help to you and giving you more insight into how St. Louis Style BBQ Ribs are made – both in backyard barbecues and professional places.
The BBQ ribs recipe oven then grill recipe we will be discussing is based on a Southern way of making ribs and it requires a St. Louis style cut from spare ribs.
The overall cooking time will be from two to four hours from start to finish – including the oven cooking, the meat preparation and the actual grilling.
The difference between spare ribs and St. Louis style ribs is the cut and the amount of fat and meat that is left on the ribs. Spare ribs have more meat on top of them, which translates to far more fat.
This fat needs time to cook, making spare ribs recipes take twice as long to complete compared to St. Louis Style ribs, which take up to 5 hours depending on the preparation method.
You can ask your butcher to prepare your spare ribs and turn them into a St. Louis style rib cut, which leaves only the ribs along with the meat.
To prepare the ribs once they’ve defrosted and are at relative room temperature, you will need to remove the membrane which holds the bones to the skin. This membrane will become quite leathery during the cooking process and will leave an unpleasant texture.
To remove the membrane on the rib side of your St. Louis style ribs, you need to loosen it with a knife, placing the utensil between the ribs and the meat. With an upward motion, put gentle even pressure onto the membrane – this allows you to put your fingers and a paper towel between the meat and membrane – making it easier for you to pull it off.
Remove any excess membrane and fatty tissues which you deem too much. To fully make your ribs into a St. Louis style rack of ribs, remove any meat which is not on or around the ribs – this makes cooking a lot quicker and easier.
An important part of meat preparation is salting the meat to make it “sweat”. Salt draws out excess moisture from the meat, allowing for dry rub spices and marinades to adhere better and get into the meat. Salt on both sides and leave it to sit at room temperature for 15-20 minutes, then season according your desires.
There are numerous seasoning options for BBQ grilled ribs – from simple salt and pepper, to intricate day-long marinades that take at least 24 hours to complete.
Surprisingly enough, even the modest salt and pepper variations come out tasting quite nicely, with some slight modifications required for intermediate basting.
For a simple salt and pepper charcoal grill BBQ ribs recipe you will need:
For intermediate basting (so the ribs don’t dry) you should use a white vinegar and water “spritz” mixture. Ribs should not be turned during the main cooking because they will lose their juices which will cause them to dry out quicker.
Turning should start only after you start applying your marinade – in the case of salt and pepper BBQ ribs, you can use a pre-made BBQ sauce for the glazing.
Other seasoning ideas suitable for BBQ ribs on grill are:
These recipes work best when the meat is at room temperature because the seasoning can adhere and infuse inside the fibers of the meat. Always be sure to remove the membrane to allow for better infusion of the flavors.
There are other methods for brining your ribs before grilling on a smart flip grill. We at Griller Dude experimented with combined oven baking and BBQ grilling for pork ribs and the final results are absolutely fantastic.
Some pork rib puritans would claim that oven baking ribs is a compromise with the true method of all day grilling and smoking, however, oven baking allows you to:
The process of combined baking and grilling allows for deeper more complete reception of outside spice sources such as ready-made BBQ sauces and dry spice rubs.
To best prepare your ribs for baking, you should always remove the membrane going along the rib rack – it’s of no use to you and makes full cooking harder. Prepare your dry spice rub and fully cover your ribs with it – allow for excess spices to fall off and place the ribs in a preheated oven – cover your tray with aluminum foil (shiny side in).
Let it sit for at least 1 hour at about 275F, then uncover – all of the natural juices should have started to come out. Leave the ribs in the oven for another 10 minutes while uncovered.
In the meantime, prepare your grill and use either apple or cherry wood to season your smoke – these blend well with the dry spices we mentioned in the seasoning section of the article.
Use the same foil you covered your ribs with and place it under the racks – it will catch all of the natural meat seasoning in.
Leave your ribs on the heat for about 1 ½ hours – look for visual ques for readiness – you can also check with a fork or with a tooth pick for resistance when pressing into the meat – there should be hardly any.
After your meat is tendour enough, you can use the wet spice mixture to further season the ribs which at this point should be almost ready to rest. Be careful not to poke the foil which is holding the juices because it will leak onto the coals underneath.
As the ultimate Griller Dudes, we’ve got quite a lot to share for the best practices when cooking ribs on a charcoal grill.
The first and most important part is to have patience. Respect the process – don’t rush it – be mindful of the specifics of the procedure, meaning don’t force it and wait for the best possible time to act.
Removing your ribs or flipping them too often will not only lose heat, but it will also lose the important juices which actually carry the flavor. Just sit back, relax and enjoy a cold one while your ribs are cooking.
Cooking BBQ pork ribs on grill is all about the journey AND the end results – it’s an experience that people cherish greatly. Yes, it might take 4-5 hours to complete, but at the end of it all you’ll see that it’s worth it.
Hope this helps.
]]>The first thing we must ask ourselves is “Why go for a long-term charcoal grill?” Is there a short-lasting option to even differentiate between short and long-term purchases? Low-class grills tend to be made from mixture of materials like thin painted metal which tend to lose quite a lot of heat.
They also don’t last more than 2 seasons due to the thinning of the metal, meaning you’d have to make another purchase sooner than later.
This Griller Dude guide aims to help the consumer make an informed decision regarding whether to eveн consider charcoal grills or go for a gas grill instead. What are the pros and cons of both types and what to look out for when choosing a charcoal grill? We’d be answering these and other questions in the text below.
There’s an important distinction that needs to be made between a barbeque and a grill. Grills use heat from down below to cook the meat, it’s called direct heat and it cooks and burns hotter.
Barbecues have a lid which can be closed to smoke or slow cook large cuts of pork and beef meat. Barbecues use indirect heat by relying on heat convection on the sides of the main cooking body and are generally meant for lower hear cooking.
Grills can also become barbeques and the latter can be used as a grill, however, each type basically specializes in a different style of cooking. There’s not final answer to the question of what to choose - grill vs barbecue, it’s all about application and personal preference.
There are generally two types of grills – those using charcoals and the ones using gas as a heat source. Charcoal grills can be separated into four different quality classes – basic, consumer, premium and luxury – with each class the price and the quality (and longevity) of the product increase dramatically.
Grills can also be separated based on form-factor – meaning their shape and the way they are transported. There are three types of BBQ grill:
Small sized grills are the best grill type for tailgating and couples due to their portability. They fall into the medium and premium grill quality range and are generally in the mind range in terms of isolation.
The sized grills (up to 33 inches) are suitable for feeding a large size family and provide plenty of space for creating two heating zones. They also fit into the middle to premium quality tier and have higher insulation qualities, meaning less heat loss and more temperature stability.
Then we have the large grills which are mostly situated into the premium to luxury range quality-wise and have the highest insulation qualities, including some extras like options for raising their charcoal beds for supreme temperature control.
Where does our grill fit? The GrillerDude.com Smart Flip Flop Grill falls into the mid to premium range and due to its small size, this grill set up is considered a portable grill with options for great thermal retention, coal manipulation and overall fantastic temperature and heat control.
If you are looking for a long-term grill purchase, then you should consider these three main factors when selecting a product:
The longevity of a grill is mainly determined by the type of metal it’s made out of – the one which generally reacts best to constant heat expansion (happens when cooking) and contraction (when not cooking), are stainless steel grills.
They are very high in price, often used by professionals and rarely fall below the 36-inch size range. They are not easily moved but rather are often seen as part of an integrated outdoor kitchen.
What’s best time to buy a grill in 2022? It’s either during the summer or fall due to the upcoming holidays. If you’ve already considered our small premium Argentinian style flip grill, then the best time to buy it is now ($200 of your order for great value).
When buying a BBQ, you need to also consider its portability – how do you most often use your grill? Do you wish you had more portability options? Portable grills are smaller in size and generally can be two main varieties – on wheels or on legs, both have their advantages and disadvantages.
Cart grills tend to be in the medium size range for grates and can be both gas and charcoal powered, they are great for large families and can last for a long time.
Small and portable grills can be found in all quality ranges – from value to luxury ranges with the medium tier providing the best value-to-quality options altogether.
Then there are types of grills, like our Argentinian style grill, which generally can be both cart and portable. Portable grills have less space, but are fantastic for working on the road or at game parties.
Cart grills can also be transported although they are harder to manage and generally do not allow for so much mobility and flexibility.
When buying a grill, you need to first consider the fuel. We left this question for last because it’s quite an important one and we’d like to give it more space.
Gas grills have good heat management options as you can instantaneously turn on or off burners to manipulate the heat income, however, they are more expensive and there are little to no portable options.
The advantages of owning a gas grill are:
The disadvantages of owning a gas grill are also present, just like with any product:
On the other spectrum we have the charcoal grills which have their advantages and disadvantages, like:
Both types of grills have a place in your home – gas grills work great for people who’d like to do things quick, but requires more care to operate safely.
Charcoal grills make food taste better due to the charring and natural burning process of meats and vegetables and are generally more versatile in terms of heat management and heat capacity.
That’s pretty much it - we hope this article was helpful in providing you a clear understanding of the different types of BBQ grills as well as the difference between barbecue vs grill.
]]>All these reasons have a common base – the wrong grill choice. Charcoal grilling can prove time-consuming sometimes, that’s why many decide to do a barbecue only during the weekend or for a special family gathering. However, it can be quite disappointing if you start doing your barbecue, but you don’t eat at the end. A grill of inferior quality may ruin your plans for a perfect BBQ. But what can you do to avoid that?
Get a Grill that Will Make You the Next Master Chef of BBQ
If you don’t want to disappoint yourself and your loved ones, now it’s the time to take matters in your own hands and get this grill which will change everything you knew about barbecue. The secret for a good barbecue experience is the good grill. If your grill is of lousy quality, difficult to use and inconvenient, barbecuing will turn into a dull, tedious task. Don’t make your life hard! In Grill and Chill, we have the best solution for you!
Low Price Doesn’t Mean Low Quality
You can purchase right now the rotating charcoal grill Grill and Chill at a fantastic price with a discount of 40 euros! Attention! The lower price doesn’t mean we lower the quality! Our goal is to offer the best product that will make you happy with your purchase and help you master the art of barbecue. And we don’t stop here! We design and develop new, high-quality grill models which are easy to use so that you find everything you need for a perfect barbecue and mouthwatering meals.
When it comes to a good and successful BBQ, then the choice of an excellent quality grill is a must. Our team of experienced professionals has designed and manufactured a rotating charcoal grill made of the safest materials combined with technical know-how and passion for what we do. Trust the experts and enjoy the most delicious barbecue you’ve ever tasted!
Along with technical brilliance and high-quality, in Grill and Chill, you’ll also find the best customer support. Get in touch with us for anything you may want to ask. Our representatives are always happy to answer all of your questions anytime!
Every Purchase Counts
Last but not least, we feel the need to support those who need it. That’s why we have decided to donate a part of our profits to handpicked causes and reliable non-profit organizations, providing support and relief to vulnerable social groups, as well to animals that need our help. We strongly believe that contributing to increase social awareness is our moral obligation to continue growing our brand to success.
]]>Check the top three reasons why charcoal grilling can take your barbecue to the next level and make you the master of the grill! Are you ready? Let’s go!
Original, Traditional Smοked Taste
Do you know why charcoal grilling gives a delicious taste to everything you grill? Experts say that the high heat is the key to success for a fantastic barbecue experience. Drippings of the meat or vegetable oils that get in touch with the hot charcoal create a unique mix of smoke and steam that returns to the food and smokes it, giving it a delicious taste. Steaks, chicken, sausages and burgers, fish, vegetables and bread are only a few brilliant ideas for unforgettable family meals.
Rocket your barbecue with kindling by dry herbs and small branches of aromatic trees that will give a unique aroma to your grilled food!
Handy and Easy to Use
If you have ever cooked with a gas grill, then you most probably know the pain. Every single time you need to check how much gas you have, go to fill your gas bottle and do some risky installations to grill what you want finally. On the other hand, with charcoal grilling, you just need some charcoals, good food, and a lot of cooking passion. You can buy coals from almost everywhere and start grilling straight away.
Don’t waste your time with a gas grill! Take a bag of coals and start barbecuing yummy meals that will make everyone forget their names!
Best Quality at Best Price
Charcoal grills are made simple; that’s why their prices are much more affordable. On the contrary, grills that work with gas or electricity are of a more complicate construction leading to an increased cost for purchase, as well as for maintenance. In any case, when buying a grill, it’s recommended to pay attention to the quality of the product and its materials to purchase the right grill that endures for years of frequent use.
For the most delicious and safe barbecue, prefer charcoal grills of good quality and excellent materials!
Be the Master Chef of Barbecue With the Right Grill
Juicy meat, tasty pita slices of bread with olive oil and oregano, divine grilled chicken, and aromatic potatoes and vegetables are only a few delicious ideas for weekend gatherings and majestic family BBQ evenings. Delight your family and guests with the most fantastic barbecue ever! Check out today the brand new Smart Flip Grill and order it today with a huge discount!
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