Porterhouse Steaks Grilled Directly On Hot Coals

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I’ve never grilled a porterhouse steak before so when I ordered them from Genuine Choice, I was pretty excited to give it a try. A porterhouse steak is like a step up from a t-bone steak being a steak cut from the large end of the short loin containing meat from both the tenderloin (the most tender cut of meat) and the top loin muscle. Essentially this means you get both a filet AND a New York Strip all in one steak. YUM!

Ultimate Guide to Grilled Chicken

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This is the final installment of my three part series in which I partnered with Kraft Barbecue Sauce to celebrate winter grilling and Evergrillers everywhere. An Evergriller is someone who sees the forecast for snow and instead of mobbing the grocery store for the ingredients to french toast, strolls past two people fighting for the last gallon of milk to the meat department and selects a couple slabs of ribs or some chicken. The Evergriller needs a pair of Ski-BQs to clear a path to their grill on a particularly snowy day:

Grilled Caribbean Pork Tenderloin

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I love pork tenderloin – it’s a great cut of meat that is easy to prepare and can easily feed a crowd. Each time I have it I wonder why I don’t make it more often.

I normally roast mine in the oven but this is Grill Girl land where we grill just about everything {and why shouldn’t we it adds so much dimension of flavor!} Robyn asked me to come up with a Caribbean inspired recipe – which was right up my alley since my family is from Puerto Rico and I grew up with the flavors of the Caribbean.

The use of brown sugar and balsamic vinegar is not typically found in Caribbean cooking but I find that layer of sweet and tangy works great with pork tenderloin.

WHY NOT GRILL IN WINTER?

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I would like to share some of the important tips and lessons I have learned from my experiences of grilling in the winter.

1. Prepare yourself first! If you are uncomfortable or unprepared for the conditions outdoors, the experience is surely not going to be pleasant. Wear enough clothing to stand outside with your grill as it cooks. Running in and out doesn’t work for me because I don’t want to track snow all through my house. I typically wear my winter coat, gloves, thick hat and sometimes if snow conditions are deep enough I wear my winter boots and wool socks. I would recommend not using the nicest gloves you own however because through repeated use they won’t be so nice anymore.

2. Use new charcoal. I try to keep my charcoal baskets empty and only heat up enough coals to cook what is being grilled that night. I generally use briquettes due to its low cost and it burns for quite a long time, however, I do use lump charcoal as well. Lump charcoal burns much hotter and faster so occasionally I mix the two to make the fire hotter at a faster rate. This is particularly helpful when its frightful outside and you want to grill as fast as you can!

3. Prepare your grill. The shovel is by far the most important grilling tool I own for winter grilling. A car brush is helpful with clearing off the snow from the dome and the tabletop of the Performer.

ULTIMATE BBQ GAME DAY CHECKLIST

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1. Weber Grill: Tailgate vs. Home Gate

Two great grills for tailgating are the Weber Q 1200 and the Weber Jumbo Joe. You truly get the best of both worlds with gas and charcoal at your tailgate. The Weber Q and the Jumbo Joe are easy to transport and perfect for grilling up common tailgating foods. If you are planning on home gating, I also encourage lighting up both your Weber gas and charcoal grill. Always remember the most important step to grilling anything: pre-heat your grill for 15 minutes. This one step will allow you to clean off your grates easily, allow your food to release from the grill when flipping, and provide even heat distribution though out the grilling process.

2. Fuel: Propane and Charcoal

Whether you are on the go or at home make sure to have plenty of fuel too keep your grill at optimal temperature in cold conditions. You want to make sure to grab extra propane tanks and enough charcoal in case you need to refuel. The small blue or green propane tanks, which can be found at your local hardware store, work with the Q.

For charcoal grilling, I like to use Kingsford Briquettes, which take a little longer to light but stay burning for a longer period and provide consistent results. Make sure to grab some Weber Paraffin Wax Cubes, a Chimney Starter, and a lighter. The paraffin wax cubes and chimney starter will take the time and hassle out of lighting your charcoal on game day.

3. Accessories: Must have!

Make sure to have a grill brush, tongs, spatula, thermometer, and timer. You always want to clean off your grates after pre-heating your grill. Every Weber stainless steel grill brush has been tested on our cooking grates, so make sure to grab a Weber one. Depending on how many people will be at your tailgate or home gate, it doesn’t hurt to have an extra set of tongs and spatula in case one falls on the ground. A meat thermometer is going to ensure you are grilling the meat to the proper temperature. Almost everyone these days has a cell phone and in that cell phone you have a timer, and I always encourage the use of timers when grilling anything. Timing your food will help you know when to temp it and ensure that you don’t overcook any of the food while you’re mingling with friends and family.

3. Food Prep: Preparation=Success

I recommend preparing all of your sides the day before because it will make game-day ten times easier for you. A couple of my favorite sides to serve are guacamole, taco dip, spinach artichoke dip, veggie platter, cheese platter, fruit platter, a variety of nuts and chips, and puppy chow. I also recommend doing all your pre-grilling food prep the day before. Marinating and seasoning the day before takes one messy step out of your tailgate and home gate. That way when it’s game time your food is ready to hit the grates.

One of my favorite items to serve as a main dish is pulled pork or brisket sliders. I suggest smoking the pork butt or brisket the day prior. Then keep it wrapped in foil while resting, refrigerate overnight, and bring it back up to temperature on the smoker in the morning.