Barbecue Grills Canada

Here's an easy way to add a bunch of flavor to chicken breasts you plan to grill. You'll need at least an hour marinating time. Recipe from Saveur by chef Steven Raichlen. -- posted by Sweet Jezebel

This excellent grilled duck recipe was found in my Bobby Flay "Boy Gets Grill" cookbook. DH and I loved it. According to the recipe, the leftover spice rub works well on any poultry or meat. DH and I halved the rub ingredients (and the other ingredients) to suit 2 duck breasts and had a significant amount of rub left over. Prep time includes rest time. -- posted by Dr. Jenny

Over the last year and half we’ve been working non-stop on developing our first cookbook “BBQ Makes Everything Better“. All those sleepless nights are about to pay off as we’re quickly approaching May 4th, the official release date for our first book.

Now don’t go thinking that this is your standard grilling or smoking “how-to” cookbook. We do include the tips and techniques that every backyard cook should posses, but our focus in on creating delicious, mouth-watering meals through simple and easy-to-follow recipes. These are the dishes we’ve cooked for our friends and families for years, and now we’re thrilled to finally share them with you!

Including a thorough discussion of equipment, methods and techniques for cooking well beyond the “Holy Trinity of BBQ” (ribs, pork and brisket), BBQ Makes Everything Better shows you everything you need to know to make a perfect meal. Light-hearted in tone and full of easy-to-follow instructions, it’s the complete barbecue cookbook. Highlighted by our infamous Bacon Explosion recipe, BBQ Makes Everything Better also contains instructions and tips for burgers, bacon, fatties, party food and tailgates, barbecue and booze, international barbecue, leftovers, lighter fare and desserts. Be the first to get your copy and help us make this the best BBQ book on the shelves! Pick from several online retailers below!

In addition to the outstanding recipes, our book also contains a password to access a special “members only” section of our website. In the very near future we will be rolling out a full scale interactive community for you to share all of your barbecue experiences. You’ll be able to post pictures and videos, as well as interact with the other visitors of our site. We’re putting the final touches on everything right now, so be on the lookout for it’s release in the coming days.

And last, but certainly not least, the BBQ Addicts will be heading to New York City to promote BBQ Makes Everything Better on NBC’s TODAY Show. We’ll be cooking on live national television on the morning on May 7th. So tune in to get a glimpse of Aaron taunting Al Roker with a hot Bacon Explosion, and to also get a sneak peak at a few of the recipes included in our new book!
Similar Posts:

• Book Review: Big Bob Gibson’s BBQ Book
• Cooker’s Corner: All American BBQ
• Welcome To BBQ Addicts!

Post from: BBQ Addicts

BBQ Makes Everything Better…Including The TODAY Show

From Taste of Home. I found some great pitas and I'm looking at different recipes to try and posting here for safekeeping. -- posted by Boomette

I wanted to develop a sweet and tangy Grecian-style marinade for pork chops on the grill. The honey also helps tenderize the meat and gives it a beautiful browning ability. I hope you enjoy this! (I didn't want marinade to have a strong garlic flavor, which is why I chose garlic salt.) Note: Times given do not include marinating time of at least 4 hours. -- posted by Mareesme

Sliders with a mexican twist. 1 lb of ground beef will make six generously large sliders. They're definitely not your average Krystal or White Castle Slider, hence the reason I believe it will serve 6. -- posted by eightthirty

For an introduction to dessert from the grill, it doesn’t get any easier than this. This great grilled fruit recipe is from Barbecues Galore. I'm guessing that they are blind because they've been into the rum! Enjoy! -- posted by Nif

As Barbecues Galore says, "This recipe is dead easy but different enough to make your guests think you might actually know what you're doing." *** You will need to use clean, food quality wooden planks (cedar or white oak) but Zaar won't let me post them. You will also need to soak the planks and I didn't include that time.*** Enjoy! -- posted by Nif

From Simple & Delicious magazine. I haven't tried it, but it sounds like an easy recipe for spicy seafood kabobs. -- posted by Halcyon Eve