So the next way cool thing that will rock the barbecue blogosphere?

We’re putting our Bitcoins on Rib Wings.

Rib Wings are made by slicing a rack of ribs into individual ribs before cooking. The process resembles how chicken wings are divided into drumettes and flats.

Which brings us to the debate as to who in the barbecue world first created the rib wing. Forbes.com writer and Barbecue University alum Larry Olmsted credits Mike Hiller with the Rib Wing (Forbes, May 2021).

I’m a diehard mad scientist when it comes to barbecue. I love experimenting when I cook. I like to see how changing the rub, the sauce, or the grill produces new flavors and textures. For example, the ribs I cook low and slow in a Big Green Egg XL will taste and look different than the ribs I hang in my Pit Barrel Cooker. Check out my “Ultimate Rib” blog to read more about my ribs experiments.

Rib Wings are my latest experiment. A rack of ribs is typically sliced into individual ribs after cooking; why not cook them that way? And why did no one think of it earlier?

How to Grill Rib Wings

Here is how my Rib Wings came together. I started by slicing a rack of St Louis cut spareribs into individual ribs. I normally remove the membrane from a rack of ribs before cooking. Slicing the ribs before cooking eliminates that tedious step per Hiller. I liberally seasoned the ribs with one of my homemade spice rubs. (You could also use Steven’s Kansas City Smoke Rub.

I then placed the ribs on a wire rack to make it easier to move them on and off the grill. I left space between each rib so the smoke would circulate evenly. My plan was to cook the ribs low and slow, spray the ribs with an apple cider vinegar mixture while cooking, and then baste with barbecue sauce at the end as outlined by Hiller.

I set up a Big Green Egg XL for indirect grilling by inserting the diffuser plate and obtained a temperature of 250 degrees. I used apple chucks to create wood smoke. After smoking the ribs for one hour, I started spraying the ribs with a mixture of apple cider vinegar, Worcestershire, and hot sauce.

I continued to spray the ribs every 30 minutes. To finish the ribs, I increased the temperature to 375 degrees for the last 20 minutes and basted the ribs with my homemade spicy peach barbecue sauce. Total cooking time was three and half hours. I knew the ribs were done when the meat was pulled back from the bones.

Here is what I learned by cooking ribs individually. The smaller ribs cooked faster than the meatier middle ribs. The ribs from the ends of the rack were fall of the bone tender, but I prefer my ribs to hold together when I take a bite. The meatier ribs held together beautifully. The ribs developed a dark mahogany color, almost to the point of looking burnt. I feel the dark color was a result of the Worcestershire sauce in the spray mixture. The dark color occurred before I added the spicy peach barbecue sauce, so it was not due to burning the sauce.

The process of seasoning and smoking the ribs individually definitely boosts the flavor compared to the whole rack method. Every bite had a heightened level of sweetness, spiciness, and smokiness. The combination of the rub and smoke created a crisp texture that reminded me of the “bark” I love on brisket. One minor shortcoming of smoking individual ribs is the smaller end ribs were a hint less tender on the inside. The most noticeable advantage to the “Rib Wing” is that each bite of the rib has a blast of flavor that comes from exposing all sides of the rib to spice rub and smoke.

I think Rib Wings would make a great appetizer for a cookout. I wondered if I could cook enough to make a meal, so I ran a second test. The second test was going to be performed on my Pit Barrel Cooker, which is one of my favorite methods to cook multiple racks of ribs or wings for a large group. I can hang 6-8 racks of ribs or cook over seventy chicken wings on the hanging skewers in the barrel cooker. I sliced the ribs and seasoned them with Steven’s Kansas City rub. Apple wood chips were added to create wood smoke. The barrel cooks at a higher temperature so I anticipated a different texture and shorter cooking time.

I wanted to skewer the ribs and hang them like I do chicken wings. After a few attempts, I didn’t feel the ribs were secure on the hanging skewers and might fall off as the meat pulls back from the bones. Disappointed, I placed the individual ribs on the grate.

I started to spray the ribs with the same apple cider vinegar mixture after 30 minutes. The ribs started to pull back from the bones after an hour and a quarter. I then basted the ribs with Steven’s Chipotle Molasses barbecue sauce and cooked for an additional 15 minutes. Total cooking time was an hour and a half.

Due to the higher temperature of the barrel cooker the rub and sauce caramelized and produced a sweet and smoky exterior. The aroma of wood smoke was present despite the shorter time exposed to the smoke. The time required to cook the larger ribs caused the smaller end ribs to become too crispy. The ribs developed the same dark color on the ribs as in the first test. The ribs had an appealing sweet with a little heat flavor due to the combination of Steven’s rub and sauce. The ribs held together with each bite. The only drawback? I was disappointed I could not hang the ribs. I thought it would be a cool way to cook enough rib wings for a larger group.

I enjoyed both experiments because they were so incredibly tasty. Seasoning all sides of the ribs and adding sauce elevated the flavor of the ribs. I hope this inspires you to run your own flavorful experiment.

So blogsphere—get ready for rib wings. You’ll never think about ribs—or wings—the same way!

UPDATE: We recently received an email from Mark Garetz, who in 2017, published a recipe for individual pork ribs named “Blasphemy Ribs.” (It can be found on his website, blasphemyribs.com.) Predating both recipes by hundreds of years, of course, are the red-hued individually-roasted ribs served by Chinese-themed restaurants. There are many instances in the culinary realm of “universal mind,” where similar ideas have sprung up in geographically disparate parts of the globe. Planking, hamburgers, pasta, and sandwiches are just a few examples.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The post Ribs Take Wing appeared first on Barbecuebible.com.

If you are looking for inspiration for your ribs, please check out Steven Raichlen’s book, “Best Ribs Ever”.

The Ultimate Ribs

The St. Louis-cut spareribs are my favorite due to the size and the marbling of fat. Through many tasty experiments, I have narrowed down my favorite ways to make ribs. Each method starts by seasoning spareribs with a sweet and spicy homemade rub and letting them marinade overnight.

I then fill a spray bottle with an apple cider vinegar mixture which is used to keep the ribs moist while cooking. My two most utilized cooking methods for spareribs are smoke roasting them on a kettle grill or hanging them in a barrel cooker. The cooking time varies based on the method. I know the spareribs are done when they are a mahogany color, the meat has pulled back from the bones, and the ribs pass the bend test. The finished product has a balance of smoke, spice rub, and juicy pork flavor. No sauce is required. The third method I enjoy for ribs is cooking them on the rotisserie.

To Wrap or Not to Wrap

Recently, I read Nancy Loseke’s blog, “To Wrap or Not to Wrap Barbecued Meats” I started thinking about how I make spareribs and decided it was time to experiment. When I cook brisket, I wrap them in butcher paper to protect the bark, so I wondered if wrapping the spareribs in foil would produce the ultimate sparerib.

I had not wrapped pork ribs in foil since I was making ribs in the oven while living in an apartment after college, so I decided it was time to give it a try. Based on my research, brown sugar, honey, squeeze butter, and barbecue sauce appear to be the most popular flavoring agents to add to ribs when wrapping in foil.

The game plan was to smoke the ribs at 250 degrees for about two hours to add smoke flavor and to get some color on the spareribs, and then wrap in the foil. The spareribs were seasoned and rested overnight in the refrigerator as usual.

Prepping the Ribs

A Ceramic Grill was set up for indirect grilling at 250 degrees with large wood chunks to generate smoke. The spareribs were smoked for two hours with the apple cider vinegar mixture applied during the second hour at which point the color of the ribs was looking good. The spareribs were then wrapped in foil with a mixture of brown sugar, honey, and Cole’s barbecue sauce. Cole’s is a thin, spicy vinegar-based sauce from Cole’s Restaurant at the Montage Resort in South Carolina, the new home of Barbecue University.

The sauce was selected to balance the sweetness of the brown sugar and honey. The thinner sauce helps provide liquid so the brown sugar and honey blend with the ribs while preventing the sugars from burning. Once the spareribs ribs were wrapped tightly in the foil, they were returned to the smoker. I could not bring myself to add the squeeze butter and go full-on Trigg’s style.

My goal was for the spareribs to be sweet with some heat from the rub and the sauce, while not becoming fall-off-the-bone tender. The ribs were tested with the bend test after one and half hours in the foil: they were close. After an additional thirty minutes, the ribs easily bent when lifted from the middle of the rack.

Did I have the ultimate sparerib? The spareribs were much darker than I expected, which was likely due to the brown sugar. The spareribs looked juicy, and I could see the fat had rendered out in the foil. I could feel the tenderness of the spareribs as I moved them to the cutting board, a little nervous they might be too tender.

The Results

Finally, it was time to dig in and taste the results. The spareribs had a sweet and smoky flavor. The brown sugar and honey created a crusty texture on the outside without being tough. These were the juiciest spareribs I have ever eaten. The ribs did not have the bite I prefer that is produced when smoke-roasting. If the ribs had cooked any longer, they probably would have been falling off the bone. The heat from the rub and the sauce was lost due to the amount of brown sugar and honey. I decided not to add additional sauce and return the spareribs to the grill since they were already so tender.

I was excited with the results. My wife does not normally eat ribs and she was all in on these, so that is the true measure of success. In the future, I would shorten the initial smoke time to one and half hours and reduce the amount of brown sugar to produce a more mahogany color. I would incorporate more rub and the spicy barbecue sauce in the foil to increase the heat factor and balance the sweetness. I hope this inspires you to experiment and find your own ultimate rib!

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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The post In Pursuit of the Ultimate Ribs! appeared first on Barbecuebible.com.

There are a lot of lingering stereotypes in the world of barbecue. For example, there’s still a perception that bona fide pitmasters have to have a beard, a beer belly, brawn, and a hella big offset smoker out by the woodpile pumping out clouds of blue smoke day and night.

Another pervasive misconception is that barbecuing low and slow should be hard work. Which is why electric smokers are often criticized for being “too easy.”

For the uninitiated, electric smokers—also known as cabinet smokers—are fueled by sawdust, wood shavings, or compressed sawdust disks called “bisquettes.” A hot rod keeps the fuel smoldering with clean, fragrant smoke. Some digital models let you program the temperature and length of the smoke session and even track the progress of the cook on your smartphone.

Among the other advantages of electric cabinet smokers, aside from their reasonable price (often less than $250), is they don’t bomb the food with smoke; the flavor is more subtle. (If you desire more smoke flavor, you can always supplement the smoke with a tube smoker, or a third party smoke generator like Big Daddy. Several models support an optional cold smoker, a real plus in our book.

The environment within the smoke chamber itself can be somewhat moist thanks to low smoking temperatures and a water pan (whether you fill it or not is optional). Although it doesn’t generally produce the crusty, mahogany-colored bark you get with conventional smokers, it is great for adding wood smoke to the following foods:

Recipes for Electric Smokers

• Fin fish, such as trout, black cod, artic char, and especially salmon. Try Steven’s Salmon Candy or Maple-Cured Smoked Salmon or Honey Lime Smoked Snapper or Smoked Wahoo with Mango Salsa.

• Beef, turkey, or venison jerky.

• Pork loin or tenderloin.
• Brisket

• Hard-cooked eggs for Smoked Deviled Eggs.

• Home-cured, Made-From-Scratch Bacon or Canadian Bacon.

• Baby back ribs or spareribs. For something different, try Cherry-Glazed Baby Back Ribs, a hit at Barbecue University. Note: Depending on the size of your smoker, you may have to cut rib racks in half to fit on the smoker shelves.

• Turkey breast or legs, chicken legs, thighs, or wings, or game hens.
• Tomatoes or tomatillos, chiles, onions, etc., for homemade smoked salsa.

Are you a fan of electric smokers? We’d love to hear about your favorite recipes. Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post Electric Smokers Step Up to the Plate: Recipes for Electric Smokers appeared first on Barbecuebible.com.

Innovation in the grilling industry has brought about several types of grills for consumers to choose from. Each type has its own benefits, leading many grillers to invest in more than one style for their backyard. With more than one option available, you then have the luxury of choosing which grill is best for the recipe (or recipes!) you’re making that week. 

Whether you’re looking for advice on which type of grill to add to your arsenal, or which recipes to make on your existing tools, below we’ve gathered some tips to get you started! 

Pellet Grills

Pellet grills are hugely popular thanks to their ease of use and convenient pellet fuel. Anything that can be prepared by smoking or baking can be made on a pellet grill with huge success. Their versatility doesn’t end there — some models (like Lifesmart’s) come with a griddle attachment that will allow you to smoke and then sear steaks that give the finished product a fantastic flavor. 

Watch a demonstration of the reverse sear technique on a pellet grill:

Kamado Grills

Kamado style grills are inspired by Japanese tradition, with a versatile construction that allows you to grill, smoke, roast, sear and bake all on one grill. This leaves the possible recipes open to very wide interpretation. Our favorites revolve around the fact that Kamado grills are fueled by charcoal, imparting a wonderful grilled flavor on the food. With a 15″ 20″ or 24” model like Lifesmart’s, you’re able to fit 4 steaks and side vegetables all on one surface, for example.

Griddle Grills

We at Barbecue Bible have expounded on the convenience of grilling with a plancha to avoid delicate or small items falling through the grill grate. Griddle grills give you the same amazing cooking surface as a plancha, in an easy to clean form that we know will become your go-to weeknight grill. Use a double-sided griddle grill like Lifesmart’s for grilled shrimp and cut onions — pair with steamed rice for your next dinner!

Lifesmart has debuted a grill in each category that is affordable and reliable. Visit our partner to learn about all of their offerings. 

More pages on BarbecueBible.com that you might like:

• Lifesmart Precision Wood Pellet Grill with Griddle
• BBQ Basics: Techniques You Need to Know
• A Quick and Dirty Guide to Cleaning Your Grill or Smoker

The post Which Recipes Are Best for Kamado, Pellet and Griddle Grills? appeared first on Barbecuebible.com.

Hi, everyone,  Nancy Loseke here.  I’m the editor of the barbecuebible.com blog and our Up in Smoke newsletter.  I’m pleased to announce a new column on barbecuebible.com—a series of interviews with the movers, shakers, and innovators of this barbecue world we all love so much.

In today’s blog, you’ll meet Russ Faulk, grill designer for Kalamazoo Outdoor Gourmet.   You’ve watched Steven use Kalamazoo grills on Project Smoke and Project Fire. Today you’ll learn about Russ Faulk’s latest creation: a Kalamazoo kamado-style grill called the Shokunin. Who would you like to see us interview in the future? Grill on!

–Nancy Loseke

Kalamazoo Creates a Kamado: An Interview with Russ Faulk

After creating a tri-fuel grill that burns gas, charcoal, and wood; an Argentinean-style gaucho rotisserie grill, a pizza oven, and a gravity feed cabinet smoker, you’ve decided to enter the field of kamado-style cookers with a new grill called the Shokunin. Why?

One of the joys of outdoor cooking is mastering different techniques and different fires, and the kamado represented a chance to expand our repertoire. I think there is a reason so many people are so passionate about cooking on kamados, and we wanted in on the fun. After a few design experiments, we realized there were opportunities to create something unique, so we forged ahead with our own take.

What makes the Shokunin unique?

We took the key design characteristics of a more traditional kamado-style cooker and emphasized them in our effort to raise performance to new levels. First, a kamado is taller than a regular charcoal grill. We made our kamado even taller than a regular kamado so that the fire could be further below the food. Our goal was to deliver heat that is more even and gentle for barbecue. Second, a kamado is insulated for greater efficiency and less temperature fluctuation. We dialed that up with two full inches of insulation between two layers of stainless steel. The Shokunin is incredibly efficient, and the outside of the body and lid stay cool to the touch.

We also threw some of the traditional characteristics out the window. Our Shokunin kamado grill is rectangular because I believe it is better for working with multi-zone fires and indirect cooking. The way I think about it is that a rectangle divided into two parts is still two rectangles. Divide it into three, and you still have three rectangles. Any way you set up a multi-zone fire, I think a rectangular cooking area will be easier to work with. The shape is the most obvious difference, but we’ve also engineered a multi-level system for the fire grates. You can build your fire at any one of three levels inside the grill. We call the lowest position the “barbecue” position. The middle is the “roasting” position. And the highest position is the “searing” position, placing the fire just four inches below the grill grate. People have also been excited to see the way the cooking grates and fire grates can all be flipped up into an open position without removing them from the grill. This gives you easier access to start the fire and the ability to access the fire while cooking. I think it also makes cleanup a lot easier.

Shokunin means “master” or “artisan” in Japanese. Why that name?

It pays tribute to the Japanese roots of the kamado grills we enjoy here in the USA, and it is a nod to the artisans in Kalamazoo who build every grill. Lastly, it recognizes the mastery of fire that we all pursue when cooking on a kamado.

Tell me about the design process. When did it start? How long did it take? What were some of the challenges you faced and how did you overcome them?

The first sketches go back about five years. These design exercises were primarily in pursuit of something visually unique. We didn’t start working on it in earnest until summer of 2018, when we selected a high level design to explore more seriously. That is when we moved the exercise into CAD, where exploration and refinement continued for a little more than a month. The first real-world prototype was promising enough that we gave the kamado project the official green light and set the goal of previewing the design at the Kitchen and Bath Industry Show (KBIS) in Las Vegas. It was well received, but there was a lot of work left to do.

The first challenge we faced with the prototypes was the vent design. We created a pretty cool looking air shutter that functioned in a manner reminiscent of the aperture on a camera. It was a fun concept, but it was too complex and did not allow for enough control of the oxygen. As you know, that is critical to successful temperature control in a kamado. We went back to the drawing board and came up with something new. Another challenge was the sheer weight of the lid. It required a fair amount of strength to open the grill, so we had to incorporate a spring assist.

Tell me about the construction: what materials / special materials did you use and why? How does your kamado differ in design from the other kamados out there.

Part of why the Shokunin looks so stunning is the combination of materials. We received a fantastic response to the Arcadia Series of outdoor kitchen cabinetry and refrigeration when we launched it a couple of years back. (We’re also a company that has deep roots in stainless steel fabrication. That’s the skill set of our artisans.) That was the first time Kalamazoo had worked with ipe wood, and I think the pairing of ipe wood with stainless steel is simply beautiful for outdoors. Ipe is extremely durable and resistant to the elements. We use only Forest Stewardship Council (FSC) certified wood, and it costs a small fortune. But, the result is a kamado design that turns into a beautiful patio furnishing.

How does the design influence the performance? What’s the temperature range of your kamado? How much charcoal does it take and how long will a single load of charcoal burn?

We approach design and performance as inseparable goals. The performance targets are established before the visual exploration begins. In the case of the kamado, we were committed to offering a unique approach with several cooking advantages. And, we pledged that if we couldn’t deliver those advantages, the product would never be launched. The Shokunin has exceeded my expectations in every parameter, so we are very excited to bring it to market.

The practical minimum temperature is 200°F. The maximum is beyond 1,000°F, but that would be an open-lid grilling scenario. We recommend keeping the lid open at anything beyond 750°F. In one of our early tests, we loaded the Shokunin with 12 pounds of charcoal and set up a WiFi thermometer so that I could monitor the temperature remotely. Much to my delight, the grill remained above 225°F for 65 hours straight.

Can your kamado be used for smoking?

It can absolutely be used for smoking. I wouldn’t dare call it a kamado if it couldn’t. I suggest mixing some wood chunks in with lump charcoal on the fire grate in the lowest position. The additional fire grates can be placed on the middle or upper position to hold a water pan above the fire if you so desire.

How do you recommend setting it up?

There are a lot of options for how you setup the Shokunin. It is very versatile. Not only can you build the fire at three different heights inside the grill, you can build fires at multiple heights at the same time.

With the way we’ve designed the cross-flow ventilation system, you can offset a fire to the left and feed oxygen through the left vent on the bottom. Place your food on the right side of the cooking grate and exhaust through the right vent on the lid, and you are ensuring that the heat and smoke are circulating past the food. I’ve used this setup for spatchcock chicken and for salmon fillets. It amazes me how crispy the skin on the chicken gets in just 35 minutes cooking time. And the salmon is beautifully browned on top without ever flipping it over.

The rectangular shape and the ability to build the fire up close to one half of the cooking grate makes the Shokunin a perfect tool for “sear and slide” steaks and chops.

The first step to setting up the grill is to place the fire grate(s) at the level most appropriate for your cook. Load a generous amount of lump charcoal (either centered or offset to one side), and then light the fire from a single point on the top of the charcoal at the center of the pile. Once you have good glow established, you can close the lid. I keep all four air shutters wide open until I am within 150°F to 100°F of my target temperature, then I begin closing them down. When I am within 100°F to 50°F of the target, I close the top vents down to a mere sliver of opening. The Shokunin is rather unique in that it can hold 500°F at this small opening.

What meats / foods do you particularly recommend for your kamado. Is there anything it can’t do?

I’m still exploring the possibilities myself, but I haven’t yet found anything it can’t do. My favorites so far have been smoked beef ribs and roasted chicken. I’ve had good luck grilling asparagus, corn and squash. I look forward to experimenting with baking bread in the Shokunin.

What is the price of your kamado? When will it be available?

The Shokunin Kamado Grill is priced at $5,995, and it is available to order now through Kalamazoo dealer showrooms and on KalamazooGourmet.com. Each Shokunin is built-to-order in limited quantities.

Who would youlike to see us interview in the future? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

The post Kalamazoo Creates a Kamado appeared first on Barbecuebible.com.

Much like the interior of a home, an outdoor kitchen is the hub of the backyard; it’s where family members and guests congregate and enjoy the pleasure of good food and personal connections – and the grill is at the center of it all. A high-quality gas grill offers convenience, versatility and durability to make the most of your outdoor grilling and entertaining experience. If you’re considering purchasing a new gas grill, here are a few important things to look for from your friends at Fire Magic.

1. Size

When it comes to grills, size matters. The larger the cooking surface, the more food can be prepared on it at the same time. When shopping for a grill, measure the total surface area (length x width) of the primary cooking area and ensure you are getting the maximum space for your investment.

2. Material

Stainless steel is the material of choice for gas grills; but not all stainless steel is created equal. When looking for a premium gas grill, be sure to look for a grill that is made entirely of corrosion-resistant 304 stainless steel to ensure greater durability and longevity.

3. Temperature Control

The key to successful grilling is temperature control. A high-quality grill will offer multiple burners and cooking zones that allow you to simultaneously and successfully cook different foods at different temperatures. Additionally, stainless steel ”flame tamers” provide an advantage over ceramic briquette systems, offering responsive temperature control by allowing heat to rise from the burners to the cooking grids, for enhanced flavor, even cooking and fewer flare ups.

4. Burners

The design and construction of a grill’s burners are critical to the effectiveness and longevity of a grill. Cast stainless steel is the most durable metal for grill burners. When it comes to the number of burners on a grill, more burners give you more control over your cooking and allow you to create various heat zones. Options such as a high heat infrared burner for searing a steak or a back burner for rotisserie style cooking enhance a grill’s versatility.

5. Versatility

Look for a grill with maximum versatility to allow you to get the most bang for your investment. Features such as a charcoal smoker basket for enhancing cooked foods with the flavor of charcoal or wood chips or a built-in rotisserie and backburner for rotisserie style cooking give the grill the functionality to cook using many different methods on one single appliance. Accessories such as a pizza stone for making artisan pizzas and a griddle for cooking breakfast provide enhanced versatility and make it easy to prepare any meal on your grill.

6. Cooking Grids

Most high-quality grills use stainless steel cooking grids made up of multiple rods. The thickness of the rods is important. Thicker rods will provide greater heat retention and last longer. Also look for rods that cover the maximum surface area of a grill – this will help optimize heat conduction and flavor and ensure your food cooks evenly every time.

7. Warranty

When investing in a premium outdoor grill, it’s important to have the assurance of a strong warranty that protects and extends the life of your grill. Burners are generally the most frequently replaced part of a grill. Some brands offer lifetime warranties on their burners. Also look for a brand that has a strong heritage and stands behind the products they manufacture.

Learn more about Fire Magic’s extensive collection of premium grills and accessories at firemagicgrills.com.

What do you look for when shopping for a new grill? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

The post What to Look for When Buying a Premium Gas Grill appeared first on Barbecuebible.com.

The discovery of fire by our earliest ancestors was a major turning point in human evolution. Wood’s importance as a cooking fuel has been recognized for millennia, and still dominates the grilling in South America, Europe, Africa, and beyond.   In this country, outdoor cooking was nearly always done over wood. It wasn’t until after WWII that Americans began their love affair with charcoal (thanks to the resourcefulness of Henry Ford), and in the 1950s, with propane.

Today, wood fire grilling is enjoying a renaissance. During the past few years, many high-end restaurants have added spectacular wood-burning grills to their kitchens with thrilling results. Now, serious home cooks are doing the same thing in their outdoor kitchens.

The World’s First Hybrid Grill

On the leading edge of this trend is Kalamazoo Outdoor Gourmet, a custom grill manufacturer that 20 years ago, introduced the world’s first hybrid grill, capable of cooking with wood, gas and charcoal.  According to Kalamazoo, this Hybrid Fire Grill “is designed, engineered and built to outperform and outlast any other professional gas grill.” I first became acquainted with this 450-pound stainless steel stunner (its burners are made of cast bronze) when one was delivered to Barbecue University. Students’ jaws dropped when they saw it. Capable of reaching temperatures of 1000 degrees or more when fueled by wood or charcoal, it’s been called “the Rolls Royce” of grills. Indeed. Hand-crafted in Kalamazoo, Michigan, it carries the signature of each artisan who worked on it.

Gaucho Grill

Another high achiever in the Kalamazoo line is the Gaucho Grill, a wood-fired Argentinean-style grill and rotisserie. Perhaps you’ve seen the free-standing version of the Gaucho on my shows, Project Smoke and Project Fire. You build a wood fire in this handsome stainless steel behemoth, then raise or lower the grill grate aided by a 30-inch spoked flywheel. A motorized rotisserie spit functions independent of the grill grate and can accommodate an incredible load of meat. There is not another wood-burning grill on the planet quite like it.

The Gaucho also incorporates a gas burner to get the wood fire off to a roaring start—a handy feature.

Best Wood for Grilling

So which wood should you use?

A lot of ink has been spilled (some of it mine) about which wood smoke goes best with particular meats or seafood. Some people go to great lengths to match particular woods to foods—for example, apple with pork or cherry with chicken—with the zeal of oenophiles matching wines to specific dishes. (Personally, I think the wood variety matters less than how you burn it. I’m not positive I could discern the difference between pork shoulders cooked over two different fruitwoods.)

For the purpose of grilling, wood can be divided into two general categories: forest woods and orchard woods. The former includes nut woods like hickory, pecan, and oak, and wild woods like maple and alder. The latter includes fruitwoods like the afore-mentioned apple and cherry, as well as peach, pear, and mulberry. Of course, there are exotic woods, too. Among them are camphor wood, used for smoking in China, and pimento wood from Jamaica’s allspice tree. Traditionally, people grilled with the wood(s) prevalent in their area. (Note: Softwoods like pine, evergreens, spruce, etc., are not often used for smoking—they put out too much soot.)

Why Wood is My Favorite Fuel

Why is wood my favorite fuel for grilling and barbecuing? First, there’s the flavor-boosting caramelization that takes place in meats and plant sugars when food is cooked over the high, dry heat of a wood fire. And the fragrant smoke released when you burn wood enhances the flavor even more. It turns out there are nearly 1000 flavor-producing compounds in wood smoke. Among them are creosol (associated with the smoky peat flavor of Scotch whisky), and vanillin (source of a vanilla-like sweetness in smoke).   Flavor production peaks during pyrolysis (conversion of the lignin in the wood to flavorful gasses).   This takes between 450 and 750 degrees F—the temperature sweet spot of a wood-burning fire.

The chief challenge to grilling over wood is heat control.   To increase or decrease the heat on an Argentinean-style grill like the Gaucho, for example, simply raise or lower the grill grate with the flywheel.

When wood grilling in a fixed grate grill, like the Hybrid Fire Grill, build a multi-zone fire.   Regulate the heat by moving the food closer to or further away from the heat.

For more information on the Kalamazoo Hybrid Fire and Gaucho grills, visit Kalamazoogourmet.com.   And order a copy of the stunning Food + Fire by my friend and Kalamazoo’s grill designer, Russ Faulk.

Delicious Recipes from Food + Fire by Russ Faulk:

• Porchetta with Blueberries and Hazelnuts
• Smoky Bourbon Peach Cobbler

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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The Best Portable Grills of 2019

1. Weber Jumbo Joe 18-Inch Charcoal Grill

If you’re in the market for a grill that’s always up for a road trip, you couldn’t do better than the Weber Jumbo Joe. Built like its big brothers, this portable kettle grill (18.5 inches in diameter and 240 square inches of grate space) can accommodate enough food to serve eight, making it one of the most commodious grills in our line-up. It’s just big enough to indirect grill; corral the coals on one side with a brick or small log. Vents on both the top and bottom help you control the heat. A sturdy bail for carrying the 18-pound Jumbo Joe is a nice feature. At home, it’s a great “auxiliary” grill when you’re entertaining a larger crowd than usual, and is a good choice when you want to crisp chicken wings or sear a steak after smoking.

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2. Green Mountain Grills Davy Crockett Pellet Grill

Pellet grill enthusiasts seem to suffer separation anxiety when deprived of their favorite cooking method. So GMG introduced the Davy Crockett model, one of few pellet grill manufacturers to do so. At 77 pounds sans pellets, it’s a bit hefty for true portability, but a two-man team can manage it. (The legs on the Davy Crockett fold up and act as handles.) Among its features is a dual read-out LED display that’s Wifi compatible so you can monitor the cook while you tend your fishing line or toss a ball with the kids. Electricity is required, of course, but the Davy Crockett comes with adapters for three power sources including 110V or 12V. Because of its weight, we recommend this grill for tailgating, RVing, or car camping.

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3. Lodge Cast Iron Sportsman’s Grill

A stalwart on the set of Project Fire is this rugged hibachi-style grill. Constructed entirely of pre-seasoned cast iron, the Sportsman’s Grill is a workhorse, deserving of a place in any serious barbecuer’s stable of equipment. (Lodge, headquartered in South Pittsburgh, Tennessee, has been making high-quality cast iron cookware since 1896.) It’s the perfect size for two to three people. A sliding draft door and reversible grate give the user some control over the heat, and coals can be accessed through a flip-down door on the side. When cool, the 27-pound grill can be carried by its bail.

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4. Mini Big Green Egg

The most diminutive grill in Big Green Egg’s line-up is the Mini. Its 10-inch diameter cooking grate provides 79 inches of cooking space (about the same size as a dinner plate), making it ideal for one or two people. Like its siblings, it is capable of pizza grilling or steak searing temperatures—750 degrees—but can be set up for low and slow barbecuing. It has all the features of the big boys. At 39 pounds, it will give you a workout (hey, that ceramic’s heavy!), but is suitable for tailgating, car camping, patio use, etc.

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5. Coleman RoadTrip 285 Portable Stand-Up Propane Grill

Since 1900, Coleman has been a respected name in outdoor recreation products. Its popular “RoadTrip” supplies 20,000 BTUs of power and an ample 285 inches of cooking space. (It’s fueled by a 1-pound propane canister. Always bring an extra.) Its cast iron grill grates can be swapped for a griddle insert—handy for outings that include breakfast—which is sold separately. Foldable legs tipped with rugged wheels and a locking lid mean the grill is as easy to maneuver as a suitcase. The cooking area has three separate temperature zones (all controlled by knobs) and matchless push-button ignition. Two side tables are a plus.

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6. Char-Griller Table Top Charcoal Grill and Side Fire Box

Solid steel construction and rugged look give this wood- and charcoal-burning tabletop grill gravitas: It’s a perfect companion for your outdoor adventures, whether they involve camping, fishing, back country skiing, etc.

Imagine it’s 250 inches of cooking space loaded with fresh-caught trout! (There was even talk in the office of using it as the foundation of an improvised cold smoke set-up.) Two vents provide heat control, and the cast iron grill grate guarantees great grill marks. Easy to clean.

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7. Cuisinart Petit Gourmet Portable Tabletop Gas Grill

Cuisinart, founded by an MIT graduate who loved French cuisine, has been in the food appliance business since 1971. So it’s no surprise its eminently portable tabletop gas grill have earned thousands of good reviews. With briefcase styling (you can lock the lid and carry it by the handle) and 145 square inches of cooking space, you can easily grill for 4 to 6 people. Twist-start ignition makes it easy to light. The grill runs on propane canisters, and weighs less than 14 pounds.

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What’s your favorite portable grill? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

The post Portable Grills That Go the Distance: The Best Portable Grills of 2019 appeared first on Barbecuebible.com.

If you’ve been watching Project Fire on PBS, no doubt you have seen Steven Raichlen grilling on the gorgeous Angara Maximus. iBBQ’s ingenious grill table is more than the sum of its parts. A sexy outdoor dining table with an innovative gas grill built into it, the Angara represents a movement: Social Grilling.

The experience of grilling as a group while seated around the Angara makes cooking a communal affair, rather than a solitary task relegated to the host. If you want to get out from behind the grill and let your guests prepare their food just how they like it, with no lukewarm dishes awaiting the well-done steak orders, this is the grill for you! Remember fondue parties? Love a lively hibachi outing? Social Grilling is at the heart of an Angara dinner party—satiating appetites for both food and fun.

5 Easy Steps to a Fantastic Angara Grill Table Bbq Party

1. As you buy and prep the food for your party, remember that you don’t have to keep it simple for fear of handling multiple meats with various cooking times. Forget the bland hotdog and hamburger menu; with each person in your dinner party grilling their own food, marinade a variety of options: steak, chicken, shrimp. Steven Raichlen’s amazing Plantation Shrimp with Spiced Rum Glaze Recipe, courtesy of Project Fire, is definitely a crowd pleaser. Kebabs are also an easy way to grill veggies and meat together and ensure a beautiful presentation.

2. Invite kids too! An interactive dinner is the perfect way to get the smart phone junkies off their devices and back into a live conversation! The Angara enables activation of each individual grill; if you want younger children seated away from hot surfaces, just turn off one grill at their end of the table and help them cook their food on the parents’ section. Or kids can wear oven mitts and get in on the action. iBBQ’s Angara Maximus takes safety to a new level with a keyed child safety lockout switch so tiny hands aren’t tempted to try grilling when adults aren’t on deck.

3. The Angara Maximus model also features programmable Wifi color LED lighting, to literally light up the party!

4. Serve some fun adult cocktails. Add more fire to your Angara gathering—it means the “the fire within,” by the way—with our favorite Fiery Margarita Recipe.

5. Detest the task of cleaning the grill after a party? All the grill parts of iBBQ’s Angara grill go right into your dishwasher. Boom, bang, done.

The post Social Grilling with iBBQ’s Angara Dining Table appeared first on Barbecuebible.com.

First up is Memphis Wood Fire Grills. This multi-year sponsor of Project Fire and its predecessor, Project Smoke, produces its high-end line of pellet grills/smokers in the U.S. Free-standing and built-in models are available.

While many pellet smokers are designed to mimic old-school off-set barrel smokers in appearance, Memphis Wood Fire Grills have adopted the handsome sleek lines and bold bravado of premium gas grills. Constructed of double walled 304 stainless steel with seamless welds, the unit does a magnificent job of maintaining preset temperatures, even in inclement weather. (The company—based in Bloomington, Minnesota—knows a thing or two about the winter and the challenges it throws up to diehard barbecuers.) A substantial oven-grade gasket around the periphery of the lid creates a tight seal for superior temperature control and minimum pellet use.

But this grill—Steven uses the Memphis Elite model on the show, at Barbecue University, and at home—has beauty and brains, the latter exemplified by a number of features. But first, a little background on wood pellets as cooking fuel.

Pellet grills/smokers were spawned by the oil crisis of the 1970s. The quest for affordable heat sources renewed interest in wood stoves. Of course, they are not particularly convenient to use. An Oregon-based heating company, Traeger, pioneered a method for converting hardwood sawdust into small pellets and developed a furnace that used them efficiently. By the late 1980s, Traeger had patented and begun production of the first pellet grill.

Pellet grills are one of the fastest-growing segments of the grill industry. Though they currently represent just 3 percent of all grill and barbecue sales in the U.S., they are becoming increasingly popular with competition-level pit masters and home cooks according to the Hearth and Patio Barbecue Association (HPBA).

Among the many benefits Memphis Wood Fire Grills give barbecuers and grillers is the opportunity to cook over real wood, the most flavorful cooking fuel on the planet. The company’s one-touch Intelligent Temperature Control (ITC) makes it super-easy to maintain consistent temperatures that can be so challenging to hold in traditional charcoal- and wood-fired grills and smokers, especially for long cooks. You simply set your desired temperature on the digital controller; the range is 180 to 700 degrees. A special app (included with the grill) links with your smartphone. Memphis was the first pellet grill to offer a Wi-Fi enabled controller, a real plus on days when “set it and forget it” is your goal.

Smoking, indirect grilling, smoke-roasting, and even convection-type baking are functions most pellet grills offer. But some models of the Memphis Wood Fire Grill go one better: You can actually do a high-temperature sear—desirable when grilling steaks or chops, for example: The heat diffuser plate can be replaced with a perforated “over flame” plate (optional) that sits directly over the burn chamber for steakhouse-quality searing.

According to the company, Memphis Wood Fire Grills cost about the same to operate as a propane grill. The Elite model holds 16 pounds of pellets and uses approximately 1.5 pounds of pellets per hour.

On the Elite, a trio of temperature probes monitors the internal temperature of up to three meats. Using the aforementioned app, you can set up separate alerts on your smartphone to keep tabs on everything. The grill is very roomy, too, with 1274 square inches of cooking space.

Memphis Wood Fire Grills currently offers four cart models, which range in price from $2599 to $4999. Three built-in units for outdoor kitchens range in price from $3599 to $9698 (the latter includes a premium Elite model grill). See the options at www.memphisgrills.com.

NOW THROUGH MAY 31ST, ENTER FOR A CHANCE TO WIN THE PROJECT FIRE SWEEPSTAKES, INCLUDING A MEMPHIS GRILL! ENTER HERE.

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