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A Guide to Grilling with Wood and Smoke

Slow smoked chicken, ribs, and brisket are staples of traditional American barbecue. The deep smoky flavours and fall-off-the-bone tenderness is a hallmark of the low-and-slow (low temperature, cooked over a long time) cooking technique. Originally, open pit fires were used for the slow cooking process. Luckily, now with a smoker box, wood chips and a …

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Grilling Guide – Vegetables

Grilling adds a smoky, delicious dimension to most vegetables. We always grill extra so that we can use leftovers in soups, salads, sandwiches and on pizzas and pasta. If the vegetables have a large surface area, use the technique for Perfect Grill Marks. VEGETABLE PREPARATION TOTAL TIME ASPARAGUS Wash and snap off ends. Drizzle with …

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A unique and delicious way to grill food is by using a wooden plank. This is a surefire way to get delicious results and wow your dinner guests. The smoke created from the plank sitting directly above a lit burner infuses the meat with unsurpassed grilled flavour.

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Using a plank is simple

  1. Soak it in water for at least an hour and pat it dry.
  2. Pre-heat your grill on HIGH for 10 minutes.
  3. Coat both sides of the plank with olive oil then place the seasoned meat on it.
  4. Place the plank on the grill directly over the lit burner and reduce the heat to MEDIUM-LOW.
  5. Cook the meat to its desired doneness.

Cedar planks are ideal for salmon but don’t be afraid to try other meats with it. Pork goes great on a maple plank and lamb is delicious on alder.

Find more grilling techniques and recipes online at www.broilkingbbq.com

Happy Grilling!