Friday, January 19, 2018

Simple Steps to Perfect BBQ Pork Ribs

BBQ Pork Ribs Are Awesome, Tender And Tasty

Simple Steps to Perfect BBQ Pork RibsThe smell of BBQ pork ribs is something they consider to be great. BBQ pork ribs are cooked low and slow, making them super flavorful and tender. BBQ Pork Ribs are done if the pork is falling off the ribs and the sweet potatoes are soft!

The secret to perfectly grilled BBQ pork ribs is to bake them FIRST. BBQ pork ribs are one of the absolute favorite meals. BBQ pork ribs are a hit throughout the year and perfect for the summer BBQs and parties.BBQ pork ribs are not just that the meat is fall-off-the-bone tender, but the flavor is so exceptional, you’d be foolish to obscure it with any type of BBQ sauce.

First-Timer’s Ribs

Well, if this is your idea of the perfect rib (and it should be), here’s your master recipe. It will teach you the principles of first-class ribsmanship – skinning the ribs, rubbing the meat, using a mop sauce, glazing with a barbecue sauce, and harnessing the mouth-watering powers of wood smoke.

But ultimately, it’s so simple you can prepare it from start to finish in about an hour and a half, only ten minutes of which is actual work. This is the foolproof recipe that gives you competition-quality bones every time!

For the mop sauce:

  • 3 tablespoons unsalted butter
  • 1 cup apple cider
  • 3 tablespoons bourbon, or 3 more tablespoons apple cider
  • 3 tablespoons soy sauce. Check more here.

BBQ pork ribs are a summer favorite and I make sure to stock up on pork ribs when they go on sale because everyone loves them.


I realize that grilling ribs can seem incredibly intimidating, but I have a foolproof method that ensures your ribs will come out pit master perfect EVERY TIME! You don’t even need to have any fancy equipment. You’re going to love this recipe so…
Let’s Get Started!
When I’m going to make great ribs, Smithfield Tender Backs are my secret weapon. You can’t go wrong with their hand-trimmed, extra tender and juicy ribs with no added hormones or steroids.
I pick my ribs up from the pork section of the meat department in my local Walmart, grabbed some KC Masterpiece barbecue sauce, and some Kingsford Charcoal. Next it was time to get home to get this backyard BBQ started!
  • 1 rack of Smithfield Extra Tender Pork Back Ribs
  • 1 Bottle of KC Masterpiece BBQ Sauce
  • Dijon Mustard
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Brown Sugar. Read more here.

Sweet BBQ pork ribs will have everyone licking their fingers and asking for more and will cause you to ribergasm with every bite.

Grilled Baby Back Ribs

Are you one of those people that tremble at the thought of cooking ribs? Maybe you haven’t tried it yet because you think you need a BBQ pit mounted on a trailer? Or maybe you’ve been told you need an entire afternoon to cook your ribs. Well, fear not young griller, if you have a grill and an hour and a half to kill on a nice afternoon, that’s all you need to grill up some delicious baby back ribs!


Step 1, Remove the skin. Ok, I promise, this is THE hardest part of the job. There is this really thin skin on the back of the ribs that doesn’t look like much, but after it cooks it’s as tough as leather. Using your finger nail on the edge of one side and get under the skin. Use a paper towel to grip it and tear it off the back of the baby back ribs.

Step 2, Rub ’em down. One of the keys to a good rib is the rub. What’s the key to a good rub? That depends on who you ask. Want to know a secret? A lot of the top BBQ guys out there competing use store-bought rubs. The fun to a good rub though it experimenting and coming up with your own. Here’s a starter rub, use it as a launching point to your own BBQ deliciousness! Use your rub to generously cut the ribs, front and back and then cover them with plastic wrap and let them cure a bit in the refrigerator. This step allows the rub to sort of “dry marinade” the meat. See full article here.

BBQ Pork Ribs Are Precisely Barbequed Till

BBQ pork ribs are one of all-time favorite BBQ recipes. A BBQ pork ribs are always a hit at an outdoor grilling session. BBQ Pork Ribs can be some of the best tasting meat you can eat!

Unfortunately, cooking the perfect BBQ pork ribs can take time and practice. BBQ pork ribs can really be a warm and delicious comfort meal on a cold day. Grilled Bbq pork ribs are an easy recipe to make, with the great wow factor, call us here: (888) 556-8121.

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Tuesday, January 16, 2018

When Did Grilling Stop Being A Man’s World

Methods Of Grilling Are Many And Diverse

When Did Grilling Stop Being A Man's WorldGrilling is usually done outdoors on charcoal grills or gas grills; a recent trend is the concept of infrared grilling. Grilling is all about getting that quick sear with high temperatures. Barbecue, for my family, is low and slow cooking, where grilling is intense direct heat.

Grillin is done over direct heat, where the flame (either gas or charcoal) is directly below the meat. Though a common choice, grilling is certainly not the only means of food preparation. Though grilling is a healthier option than deep fat or pan-frying, you can prepare the food in a way to make it even healthier.

Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.

Grilling, Guys And The Great Gender Divide

Obviously, it will be manned by the men.

The “women cook, men grill” attitude somehow seems as American as apple pie, and strangely one of the most widely accepted gender distinctions in our culture. Even in my own experience as an empowered woman of can-do Generation Y, the part of grill master has been played almost exclusively by boyfriends and brothers. Sure, I’ve flipped the occasional veggie burger, and I once made a mess trying to “grill” pizza, but when it comes to the business of barbecuing, it seems to be a boy’s club.

Grill-Friend Tips: Five Secrets to Success

A 2009 commercial for Kingsford Charcoal drives the point home. In it, during a barbecue, when a woman pours charcoal into the grill and is spotted by her husband, he is instantly upset and stops her. “What would happen if I just walked into the kitchen and started making a salad?” he asks. His thoughtful wife’s response? “That would be weird.”

The lesson on gender balance as far as manning the grill is concerned seems pretty well-established. But where does this attitude come from? My theories on why it’s a guy thing–solely from my own personal observations of humans of both sexes at barbecues–are as follows:

Grilling is exciting. You’ve got lighter fluid, a match, a breeze and a miniature pitchfork to stab things with. The potential for danger is large–and thrilling.

Grilling means hanging out with other guys. It’s true we tend to split up at social gatherings into our respective packs. Women? We talk, whether in the kitchen or over cocktails and keep ourselves entertained. See more here.

The time difference between barbecuing and grilling is because of the temperature difference; at low temperatures used for barbecuing, meat takes several hours to reach the desired internal temperature.

I don’t need to be the grill master. I just need you to grill my meat properly

There’s no better way to cook meat, in my opinion, than outdoors over a charcoal grill. (Is there a better way to cook anything? Soup, I suppose, is better handled differently.)

Lots of people act weird at a barbecue, though – lots of men, I should say, as the behavior I’m about to describe is particularly male. Something about red meat on a grill brings out the worst, most domineering, blow-hard, control-freak qualities in certain men. You know the stereotype: a Flintstonesque fellow, standing front-and-center at the Weber with a spatula in one hand and a massive set of tongs in the other, talking loud and proud about matters of technique. Perhaps he even wears a T-shirt or an apron or a baseball cap emblazoned with “Grill Master”. He is the Grill Master. He has very strong feelings about the food preparation today. This thing should be this way, that should be done that way. No one else is allowed to touch anything. Honey, bring me another beer, will ya?

No offense intended if you are such a man. I mean, I think you look sort of silly, like a caricature of a person from the past, or Ron Swanson from Parks and Recreation, or something out of the first few seasons of Mad Men (when it was good). But that doesn’t bother me so much. Go for it. Grab the wheel, take the reins. You’re the boss. Read full article here.

The Types Of Heat Sources For Grilling Are Numerous

Direct heat grilling is the most basic and common grilling method. Roasting and grilling are closely related cooking methods, each using indirect dry heat to cook the food. Also helpful to have for indoor grills are some tong that has a silicone or rubberized coating on the tips (so you won’t scratch the nonstick surface), a grilling brush for basting on glazes and a silicone or plastic turner spatula.

Grilling is done over direct, dry heat, usually over a hot fire for a few minutes. Picnics and outdoor grills can be lots of fun as long as you plan for the situation, call us here: (888) 556-8121 for more ideas. Seasoning the vegetables with a coarse salt, such as sea salt or kosher salt, before grilling will draw out extra moisture from the vegetables, which will intensify its sweetness and flavor.

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Friday, January 12, 2018

Don’t Get Burned: Advice For First Time Grill Buyers

Grill Buyers Guide

Advice for First Time Grill BuyersGrill buyers are willing to pay the price for their beauty and durability. Many grill buyers are average outdoor cooks who see all the excitement around smoking and want to try it. Most grill buyers are upgrading their existing gas grills to larger ones with more accessories.

The biggest complaint among first time grill buyer is buying one too small. Grill buyers can save money online and have their products shipped directly to their door in most cases under a week. Beginners and intermediate level grill buyers will love the simplified level-based heat control.

It’s no wonder that barbecue grill buyers are so desperate to make a good decision that they will frequently turn to other customers on the floor to get advice.

4 Things You Should Do to Prepare Your Grill for Grilling Season

Finally, after a long winter, you can uncover the grill and get to cooking outside now. (Yes, yes, I know that some of you lucky — or diehard — cooks grill straight through the winter. But it never hurts to give the grill a spring cleaning.)

Here’s a quick checklist of things you should run through before you light the first fire of the year!

1. Safety First: Check the Hose

Here’s the thing that some people forget about grills: they are filled with fire. Considering yours may have been sitting for many months without being used, take a few minutes to give it a once over before you press ignite. Specifically, if you have a gas grill, check the hose from your propane to your burners and make sure it’s intact and clean. If there’s any build-up on the hose, be sure to clean it off before starting your grill.

2. Time for a Quick Cleaning

I’m not the best at cleaning my grill, but I do always take the time to clean it once after winter. If you have a gas grill, take the grates out and give everything a good scrub down. You can use a wire brush and a damp cloth to get the job done. I don’t recommend soap. It can linger and it’s tough to wash off. Read more here.

But because almost all types of grills have started to improve these days, many grill buyers are having a hard time selecting an ideal product to buy.

12 Grilling Mistakes You Don’t Have to Make (But Probably Do)

I’ve been to enough cookouts in my time to recognize the warning signs of tough, sooty, or downright dangerous meat to come. Here are some of the most common mistakes beginning grillers make and how to avoid them.

Mistake #1: You Used Lighter Fluid or Match-Light Coals

The Thinking:If I douse my coals in liquid fuel, of course they’ll light faster! It’s logical and it’s a mistake most beginning grillers make. It doesn’t help that match-light coals and lighter fluid are heavily marketed in the grilling aisle at the home centers and supermarkets. It’s easy to understand why so many people buy lighter fluid: Try holding a match underneath a coal and you won’t get very far.

The Reality: After erupting in a mushroom cloud of fire, the flames quickly subside and die. You end up squirting more lighter fluid on the coals in a desperate attempt to keep the fire going (and perhaps even after the fire is alive and kicking because it’s just so damn fun to set things on fire). All seems to be going well until you take that first gasoline-scented bite of a hamburger. Truth is, no matter how long you let a fire that was started with lighter fluid burn, you can taste it on your food, and it’s not pleasant. See more here.

When comparing prices and services, one major consideration for grill buyers is the added expense of having it shipped.

First Time Grill Buyers Tips

Some thoughts any first-time grill buyers of a grill should consider before diving in. Remember, best grill represents a substantial investment-one you’ll lose money on if you only use the grill once or twice before shoving it into the corner, never to be touched again. You must consider the size if you know you love to entertain, pick a grill that can handle the load.

Price, you get what you pay for! If you drop by your local department or hardware store (even grocery store) you will see grills in the price range of around $150 to $300. Another thing to take into consideration is the fuel. Do you want propane or natural gas? Natural gas requires a gas line at the location of your grill. Many grills can be bought in either configuration but you can’t run a propane grill on natural gas or visa-versa, call us here: (888) 556-8121 for more tips.

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Wednesday, January 10, 2018

Super Bowl Party Recipes: Baby Back Ribs

Baby Back Ribs Is A Favorite BBQ Recipe

Super Bowl Party Recipes Baby Back RibsOne serving of pork baby back ribs is a good source of protein, B vitamins, zinc, and selenium. This recipe for baby back ribs is one both adults and kids will like! The BBQ sauce mixture for these Spicy Baby Back Ribs is really something to behold.

Baby back ribs are cut from the center and blade portion of the pork loin and are quite lean. Baby back ribs are a cookout classic, and this smoked version is extra delicious. Smoke baby back ribs are one of the best foods on the planet.Baby back ribs can be served hot with any side of your choice, or with collard greens a la Mineira, yuca fries, and farofa.

Ready for the Super Bowl? Score big with these 20 recipes

Whether you’re new to throwing a Super Bowl party (congratulations to the Falcons) or you throw one almost every year (time to break out the New England decorations again), we’ve got you covered when it comes to the food. From easy dishes you can make ahead to simple dishes you can throw on the grill last-minute, here are 20 great ideas from our Recipe Database to score big at your party this Sunday.

1. Brown sugar and bourbon baby back ribs »

Ketchup, bourbon, garlic, brown sugar, seasoning, vinegar and a touch of cayenne are all you need to make a simple overnight marinade for these tender baby backs. On game day, roast the ribs and serve with your favorite barbecue sauce and a big stack of napkins.

2. Meatballs »

Kind of like miniature meatloaves, meatballs are perfect in that comfort food sort of way. Combine ground beef and pork with diced onion, breadcrumbs, plenty of spices and grated cheese, then bake until golden and delicious. Serve them on their own or use them to fill sandwiches, with marinara sauce and extra cheese. Check more here.

To make it even easier, these baby back rib can be prepared a day ahead and cooked in an oven or grill, then finished off just before serving.

Super Bowl Party Food: Dry Spice Rubbed Pork Ribs

Dry Spice Rubbed Baby Back Pork Ribs

The key to making these ribs is in the method. Begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as the ribs cook long and slow in a low-heat oven. You can start the ribs early in the afternoon; pop them into the oven and forget about them for 3 hours. Thirty minutes before serving, remove and transfer to the grill to cook just long enough get all caramelized and crispy.

Serves 6-8

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

Preheat oven to 200° F. Combine all of the rub ingredients together in a bowl and mix well.
Pat ribs dry with a paper towel. Arrange in one layer on 2 rimmed baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours. See full article here.

Baby Back Ribs Are Amazing And Delicious!

Baby back ribs can be overcooked and become dried out very quickly. A baby back ribs can be made in the oven or on the grill. Grilled baby back ribs can be served as a whole rack or cut into individual ribs. With proper storage and handling, frozen pork baby back ribs can last up to two (2) years after the packing date.

BBQ baby back ribs can be eaten with grilled corn, potato wedges, or simply with fries. Baby back ribs can be marinated in a sauce or rubbed with spices before baking or grilling. If you’re having friends or family over for a party during the weekend, a few racks of tender, a baby back ribs will wow them as the entree, call us here: (888) 556-8121.

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Friday, December 29, 2017

Grilled Hotdog Recipes That Will Make You Drool

Grilled Hotdog In San Diego!

3 Grilled Hotdog Recipes That Will Make You DroolA grilled hotdog is covered in a generous helping of chili after which mustard and chopped raw onions finish it off. Kids and adults alike love hotdogs whether fried, steamed, baked or grilled. So the next time you take your grill out, try these grilled hotdog recipes that will surely make you drool!

When it comes to warm-weather entertaining, we’re always looking for an excuse to crank up the grill, gather our friends, and spend the whole day outside. The grilled hot dog is so good that it even ordered as an appetizer for a group to be divided up. Hotdogs and sausages are also a top favorite when it comes to barbecues.
And though hamburgers will always have a special place in our grilling-obsessed hearts, we’re declaring this summer the perfect time to step up your grilled hot dog recipes.


But, oh my gosh. This dish is SO good. Oh, and if you have kids/grand-kids/nieces/nephews/little kids around? They are going to go wild for this. The babe could not shovel these in quick enough. He loved them. And by them, I mean the hot dogs. He’s not a huge rice fan quite yet. Mostly because he’s Mr. Independent and likes to feed himself. And rice isn’t super conducive for that.

So the sticky chopped up hot dogs became his favorite. And one of my favorite messes to clean up so far. It was in his hair, his feet, and all over his clothes. Step aside bib. The baby knows his way around it!

The “BBQ” sauce is slightly adapted from a favorite family recipe – my sister-in-laws. In fact, she helped my husband make it (the sauce but with chicken) for me when we were first dating. The husband passed it off as his own creation, but I’ve since learned his forte is combining cereal and milk OR boiling pasta noodles and mixing with spaghetti sauce. And that is one of my favorite things about him because I can make just about anything and he is super impressed and appreciative. Check more here.

I can’t probably count on one hand the number of times per year that I eat a grilled hot dog, I really enjoy them when I do eat hot dogs.

The Best Grilled Hot Dogs Recipe

It doesn’t take much to grill a decent hot dog: Just put it on the grill until heated through. But making a truly great hot dog requires knowing a few key tricks. Here’s the recipe.

Why this recipe works:

  • By poaching the hot dogs first until warmed through, and then finishing them on a hot grill, they stay moist and juicy while getting just the right amount of char.
  • Using a poaching liquid of beer and hot-dog onions or sauerkraut infuses the franks with lots of extra flavor.


  • 4 cups stewed hot-dog onions or 1 (1-pound) package sauerkraut
  • 2 (12-ounce) bottles lager or light ale
  • 2 pounds (about 16) natural casing all-beef hot dogs (such as Boar’s Head or Dietz & Watson)
  • Hot dog buns, for serving
  • Mustard, for serving. Read more here.

If you’re looking to take your next cook-out to the next level, might I suggest the following method: take a package of plump, good-quality hot dogs.

Grilled Cheese Hot Dogs

Grilled Cheese Hot Dogs are a super fun and tasty combination of 2 classics- Grilled Cheese and Hot Dogs. A buttery, crispy hot dog bun encases a grilled hot dog with lots of melty cheese and crispy bacon. Lunch doesn’t get any better than this!

  • 4 hot dogs
  • 4 buns
  • 8 slices bacon, cooked
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Pepper Jack cheese
  • 3 tablespoons butter, melted
  • 1/2 teaspoon garlic powder


  1. Heat a grill pan or griddle over medium-high heat.
  2. Add garlic powder to melted butter.
  3. Brush outsides and insides of buns with melted butter. See full article here.

Grilled Hotdog Is Perfect Every Barbecue

It’s all about the toppings when it comes to hot dogs and burgers, at least for me. Grilled hotdog has been done over time and time again and now pretty much each region in the United States has a signature dog and honestly, nothing makes my mouth water more than a good old fashion. At most cookouts, the burgers and grilled hotdogs are thrown over a blazing fire side by side.

If you lay everything out on a table while the hot dogs are grilling, then everybody can create their own custom masterpiece. Even though grill marks look pretty, they’re a small sacrifice for dogs that are hot all the way through with a snappy skin. Once the grilled hotdog glistens a shade darker than reddish-brown and looks taut, like a balloon ready to burst, stuff them into buns and serve or move them over low heat, call us here: (888) 556-8121 for more tips.

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Monday, December 25, 2017

Hot Tips For Winter Grilling

Winter Grilling Is Great In San Diego!

Hot Tips for Winter GrillingWinter grilling is a challenge, but it should be a fun challenge. If you brave the elements, winter grilling is now one of the hottest trends. Perhaps the best part of winter grilling is the immediate respect it garners from your neighbors.

Winter grilling is not as simple as just throwing a few burgers on the grill and braving the elements. Winter grilling is not much different than summer grilling because their climate is conducive all year. The most obvious issue with winter grilling is the colder temperatures.Winter grilling is becoming more and more popular, and mild winter temperatures such as those found in California provide the perfect opportunity to make use of your outdoor kitchen island or outdoor BBQ island in winter.


First, here are 3 tips to follow regardless of your emergency.

1. Check the temperature of the food halfway through grilling, three quarters of the way and then when you think it is done to make sure that you are on the right track. This will help you monitor and make sure it is not over cooked!

2. Make sure that the meat is fully cooked to your desired temperature before removing it.

3. Let it rest for 20-30% of the total grilling time before cutting into it.

Know the weather forecast
During the harsh winters in Chicago, I am constantly checking temperatures and forecasts because when I am grilling I have to be ready for anything. Mapping out your grilling schedule can help make sure you will be able to grill no matter what the conditions and also be ready for anything Mother Nature throws at you! Check more here.

Winter grilling is definitely a possibility, especially for those of who are living to endure traitorous and extremely cold winters.

Hot Tips for Cold-Weather Grilling

It’s time to make final plans for your Super Bowl party, especially if you’re grilling like so many people do on game day. Super Bowl Sunday is the most popular grilling day of the winter with two-thirds of grill owners firing up theirs for the festivities. Grilling in cold weather takes longer than when it’s warm so check now to see if you have enough fuel on hand. Here are some other tips for cold-weather grilling from year-round grilling pros.

Perform a grill check. In addition to a fuel check, make sure your grill is shoveled out and that the lid and knobs aren’t frozen shut. If they are, move the grill into the garage or a warmer spot to let it defrost—or use a hair dryer. Don’t force open a frozen knob or lid, which can damage the grill.

Put the grill in a safe place. While you want easy access to your grill, don’t place it too close to the house—10 feet away is recommended. To prevent carbon monoxide poisoning, never grill in an enclosed space like a patio, garage, or under an awning. Inspect the burners, jets, and gas lines for blockages that restrict the gas flow. The flame should burn blue not yellow, which indicates clogged air inlets or burners that need adjusting. See more here.

There are plenty of reasons why winter grilling is great, and once you enjoy your first hot rack of ribs on a cold winters eve you’ll only be wondering why you never started sooner!

5 Health Benefits of Grilling

Grill, grill, grill! We can all agree, no matter how hot or cold it might be, it is always great grilling weather. From brats to burgers, there are always plenty of great options for savouring and searing. The best part of all is, it isn’t just fun to grill, it can actually be healthy for you as well. There are some important health benefits to grilling your food versus cooking it in the oven or on top of the stove. We will be covering some of these health benefits and provide you with some tips on how to serve some healthy and delicious meals. Let’s begin with five major health benefits of grilling.

1. Reduced Fat Concentration

Whenever you grill your food, you eat less fat because the excess fat drips off of the grates. Just think about cooking a hamburger in a pan on the stove versus on the grill. The fat burns off when you cook the meat on the grill. However, when you use a pan on top of the stove, there is nowhere for the fat to go. Therefore, it pools and gets re-absorbed by the meat eventually.

2. Greater Retention of Minerals & Vitamins

A majority of people are not aware that more minerals and vitamins are retained by vegetables when they are grilled. That is especially true for vegetables with a lower water content. In addition, vegetables that you throw on the grill usually are in season and fresh which is better than the canned or frozen version. You can just put them on top of the grill. Read full article here.

Winter Grilling Is More Popular Than Ever

Winter grilling is great for football parties and even holiday meals. Winter grilling can be perfect if you want to sink your teeth into the perfect steak or burger, but it does take special care. Winter grilling can be a bit more tricky than just putting steaks, hot dogs or veggies on the coals.

Winter grilling can be just as fun and satisfying as summer. With just some guidelines on how to keep you safe and your food delicious even during the cold season, your winter grilling can be a success, call us here: (888) 556-8121. Winter grilling will change things up from what you are used to if you are in a cold region.

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Friday, December 22, 2017

Grilled Fish Recipes That Will Make You Love Seafood Even More

The Grilled Fish Recipes Is The Best In San Diego!

Grilled Fish Recipes That Will Make You Love Seafood Even MoreGrilled fish recipes are special enough for a dinner party, yet simple and fuss-free for any night of the week. Grilled fish is a great meal anytime, but it takes some effort to keep it from overcooking or sticking. Grilled fish is quite flavorful and juicy.

A set meal containing rice, miso soup, and grilled fish recipes is one of the most conventional set meals. Grilled fish are a heart-healthy alternative for summer cookouts.Smoked mullet and grilled fish are the classic barbecue dishes.

The grilled fish goes really well with the light beers because the subtle flavors of the grilled fish are best complemented by the light flavors of the light brews.

Simple Grilled Fish

Last Christmas BeeBop gave me a George Foreman grill. I had wanted one for quite a while and was very happy to get it. And for about a month I used that thing nearly every day. Then it got into the back of the cabinet and I kind of forgot about it. You know the back-of-the-cabinet, right? The place electric kitchen appliances go and are never seen or heard from again. Right — the waffle maker, the pasta machine, the electric ice tea pot — they’re all back there. You know they are.

Well, I thought about that grill the other day and decided I’d get it out and dust it off. It really is a pretty cool appliance and it makes a heck of a hamburger if you can’t use the outside grill.

One thing I had never tried on it, though, was fish. And I had some frozen fish in the freezer, so I thought I’d give it a go. This recipe for Simple Grilled Fish is hardly a recipe at all. It’s really more of a method. The basic technique can be used with almost any meat for a very quick main dish. You could use it with boneless chicken breasts or boneless pork chops. Whatever. Read more here.

Grilled fish can be a healthy addition to your diet and can be served as an excellent side dish for any rice based dish or noodles.

Perfect and Simple Grilled Fish Fillets

It takes about 5 minutes to prep, 7 minutes on the grill, and you are done. I can’t wait for you to try it. Add a side of watermelon, some corn on the cob, and fresh green beans and you’ll have dinner done in about 30 minutes with little to no effort! This is one of my ideal healthy simple meals and I could eat it once a week for the rest of my life and die a happy woman.


  • 1 Pound Louisiana Drum (about 4 large fillets)
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • Good quality olive oil, about ½ cup
  • Additional coarse sea salt
  • 1 or 2 lemons cut into wedges
  • ½ cup chopped parsley, optional


  1. Rinse the fish and lay it onto paper towels. Use the paper towels to pat the fish dry and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills). See moe here.

Grilled fish are delicious and healthy, but grilling fish and seafood can seem a bit intimidating if you’ve never done it before.

How to Grill Whole Fish

The nice thing about the basket is that it makes turning the fish on the grill foolproof, and it holds the whole thing together well, which can be handy if you’ve stuffed the cavity with aromatics and you’re worried about them spilling out.

Step 1: Prepare the Fish and Grill

The first thing you need to do when grilling fish is get both the fish and the grill ready. I like to set the grill up for two-zone grilling, so that I have the option of moving the fish from a hotter area of the grill to a cooler one, depending on how it’s cooking. Generally speaking, I find that starting out over the higher-heat area of the grill is better for whole fish, since, just like in a skillet, the fish’s skin is less likely to stick to a very hot surface. But if it’s a big fish, and I find that the skin is nicely charred but the fish hasn’t fully cooked through yet, I want to be able to shift it over to the cooler side to finish cooking without the skin burning.

Step 2: Set the Fish on the Grill

Once you’ve preheated the grill, cleaned and oiled the grate, and prepped the fish, it’s time to get cooking. In the photo above, you’ll notice that I set the fish at a 45° angle to the grill grate. That’s a habit held over from my restaurant days—it’s the secret to getting nice crosshatch grill marks on the fish, assuming you then rotate it 90° to complete the crosshatching.* But it’s also a useful position for the fish when it comes time to turn it. Check full article here.

Grilled Fish Recipes are Delicious!

While grilled fish recipes are easy to enjoy, grilling fish is not so easy. Grilled fish can be placed over rice, served with potatoes, or made into fish tacos or fried fish sandwiches. Eating baked or grilled fish can bolster brain health.

Grilled fish recipes are a great alternative to meat and provide vital nutrients for the body. As the types of fish that are caught vary with the season, grilled fish can be eaten all year around. Grilled fish can be delicious so if you want to learn a few new tricks just call us here: (888) 556-8121!

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