No matter what recipe you’re grilling up, it starts with the right charcoal arrangement. Whether you’re cooking chicken, pork, ribs or vegetables, there’s a right way and a wrong way to prep your grill or smoker. The good news is that learning tastes delicious.
The best pizza place in town? Your backyard. Check out this quick and easy coal fired pizza recipe from Chris Grove using our Kamander Kamado and make weeknight dinners a little slice of heaven. | Char-Broil
What's the secret to grilled leg of lamb? Asking your butcher for a bone-in cut, scoring the meat to let the marinade absorb, and using an even heat source like the TRU-Infrared grill to keep it tender and juicy. Check out the rest of chef Loryn Purvis's tips for grilling this classic spring feast. | Char-Broil
Wok Hei, the smoky, charred flavor or well-cooked stir-fries can make or break Pepper Steak, the classic Chinese-American staple. Our version combines tender steak with bell peppers and onions in a savory black pepper-flavored sauce. For best results, we cook it on a wok set on an outdoor coal grill.
There’s an art to grilling the perfect steak, but there’s a lot of science too. Knowing the timing and temperature required to achieve levels of doneness is an important part of becoming a Grill Master. Once you perfect that, it’s easy to make the job well done, not the steak. Click to get a grill to match your knowledge. | Char-Broil
In the Muslim holy month of Ramzan, Old Delhi place becomes a gastronome’s paradise with degs of biriyani, kebabs simmering on coal grills, tawas piled with marinated meats, vats of curries, sherbets, mountains of sweets, all waiting to be devoured.