Depression-era Cue sauce

  While perusing the pages of jesseyancy.com, we found an intriguing, flavorful recipe (We also love that it’s made in Mississippi). Let’s see how Grillax Nation takes to this one. Mix the ingredients, cook for 30 minutes, then mop with the sauce and turn the meat frequently. 3 lemons, sliced 1 pint vinegar 3 heaping[…]

Ultimate Ribs

Pork ribs, arguably, are the most popular meats cooked on the grill. Ribs are easy to prepare. Ribs don’t take as long to cook as larger cuts of meat. And the taste — Whoa, Nellie! Here is a quick guide to the Ultimate Ribs, Grillax style. In just five steps, you will be the Rib Ruler of[…]

Ultimate Prime Rib: Be prepared to weep

“But I am a great eater of beef, and I believe that does harm to my wit.” — William Shakespeare, Twelfth Night If there ever was a perfect cut of beef to put on your grill, it would arguably be the prime rib roast. The succulent, intense flavor combined with a tender texture make it hard to[…]

The homemade charcoal halo can create singe-free zones in any circular grill or smoker. It's great for grilling corn or other veggies.

Charcoal Halo made with dog bowl will change how you grill

Indirect grilling on kettle grills can be especially effective when using a homemade charcoal halo. All you need is a $5 dog bowl from the pet store and you’re in business. One of the benefits of indirect grilling is a slower and more gentle cooking method, enabling one to cook large, thick cuts of meat without any[…]

Fish Tacos

Fish Tacos on the FireDisc

We have another product review recipe while using a FireDisc Grill. We’ll show you how to prepare tasty fish tacos at home or at an event. It’s easier than you think, and will be a great addition to your tailgating recipe arsenal. FD Fish Tacos 8 fresh fish filets Seasoned corn meal (see below) Soft flour tortillas[…]

Steak Leftovers: Italian Bistro-Style Crostini

There are very few carnivores who would deny that steak is a perfect meal. But steak leftovers … adding it to a crispy crostini and … MIND BLOWN! This is the perfect way to use a leftover steak, and a simple and easy way to impress your guests. Start with a nice, thick strip steak[…]

Grillax Academy — Pork: Boston Butt (shoulder)

Grilling a pork shoulder, the Boston Butt, is one of the best tests for future GrillMasters to hone their cooking skills. It’s a big piece of meat, however, it’s not difficult to perfect. Once you get your method perfected, you’ll be the toast of the neighborhood. Are you ready? Let’s start by choosing what type[…]

50 Shades: Tropical Pineapple Tease

Dessert is the quickest way to get people excited after a fine meal. The anticipation of something sweet and satisfying is hard to overcome. Throwing some pineapple on the grill could be just the ticket, and a simple way, to get that blood flowing. 1 large pineapple, peeled, cored and cut into one-inch thick slices 3/4 cup[…]

50 Shades: Serving up char-grilled oysters

Call it urban legend, folklore, and old wives’ tale … whatever you want. Everyone knows the reputation behind oysters: they set the mood. Whether you’re looking to impress a new friend or spice things up from the norm, these char-grilled oysters are a guaranteed hit. Note: Char-grilled oysters are great for the first-timer (oyster eater,[…]

50 Shades: Delmonico-style, bold flavor steaks

You’ve already got a good thing going with a cut of beef like ribeye steaks. Without straying too far from that simple goodness, the Delmonico-style steak adds just the right amount of spice. It’s perfect for at-home date nights, bringing bold to the table. 20 garlic cloves, peeled 1/2 cup olive oil 1/4 teaspoon kosher salt[…]