Nature’s Own Thrill of the Grill Challenge: How to Grill the Perfect Steak or Win a Big Green Egg® for Free. Possibly Both.

Let’s cut to the chase, shall we? See that picture of my Big Green Egg® up there? Wanna win one? (Well, actually, you’d be winning one nicer. Mine’s a medium and you could win a large which retails for around $800 …UPDATE — A friend of mine just told me that I actually have a large Big Green Egg®, which shows you how dumb I am. So, anyway, you can win one just like mine! — END UPDATE) Well, I want you to win one, too. And what’s more, you could do just that by leaving a comment on this post with your favorite grilling tip.

See, it’s like this: there’s no better time to cookout than the summer. Which is exactly why I’m proud to be part of the Nature’s Own Thrill of the Grill Challenge. You see, five other bloggers and I were asked to take part in this fantastic contest whereby each of us were to make a three-minute video detailing some of our best grilling tips. We were then to embed that video into our “Thrill of the Grill” post (which I’ve done below. Wait till you see it — I’ve got some great tips for you!) And whichever of the five bloggers receives the most comments (WITH GRILLING TIPS! Comments without a grilling tip DO NOT COUNT.) wins a large Big Green Egg® + starter kit.

Only if I win, I want you to have it.

So, yes, this is a sponsored post. But the opinions are all mine, y’all. And if you’ve ever been down by the pool at our house, odds are you’ve seen me fire up the Big Green Egg®. Which means you probably know how much I love it.

And if you’ve ever been in our pantry, you know that Caroline and I always have a ton of Nature’s Own bread products. It’s our favorite brand — and we get ’em right there at Butler and Bailey in Rocky Hill.

So when I was asked to be part of a contest pertaining to not one, but two of my favorite brands, it was a no brainer. Especially when they told me that they would let me give away the large Big Green Egg® (+starter kit) should this blog win the Thrill of the Grill challenge. And that would make me so happy. Because I love that grill and I think you will, too. In fact, I tell anyone who’ll listen that they ought to get one.

Common objection? The price. And I get that. We all have budgets, and some folks think the Big Green Egg® is just too expensive. But so’s high speed Internet, y’all. Even so, once I got it, you never saw my ass going back to a dial up, did you?

Because that’s how drastic of a difference the Big Green Egg® will make with your grilling. There’s nothing like it — whether you wanna go low and slow for 12 hours, or sear the perfect strips in 8 minutes, the Big Green Egg® is the best grill for the job.

And now you could win one for free. So, watch the video below, then scroll down a bit further and leave me a comment (WITH A GRILLING TIP), and be sure to leave your email address so I can contact you. (For those of you who’ve never commented, it’ll ask you for an email address, but don’t worry — only I can see it!) Because if my blog has the most comments (WITH A GRILLING TIP) as of 11:59 PM EST on 7/8/2012, it’ll win a large Big Green Egg®. At which point, I’ll do a random drawing from a hat containing the names of every person who left a comment (WITH A GRILLING TIP) on this blog. If I draw your name? You win a large Big Green Egg® + starter kit. (UPDATE — someone just told me I should use a website which specializes in such matters, so should this blog win, and should I need to select a winner from my commenters, I’ll be doing just that. More on that as July 8 approaches — END UPDATE)

To sweeten the pot a bit, Nature’s Own has offered to send out two coupons for free bread products to the first 10 folks who leave a comment here. Again — make sure to leave your email address. Nature’s Own also has another way for you to win a Big Green Egg® + starter kit, though it’s a medium, not a large. And it’s also a nationwide contest, which means your odds are NOT as good as they are here. (Because, remember — one of the five blogs in the Thrill of the Grill challenge WILL win the large Big Green Egg® by having the most comments, and if it’s this one, then you might be the lucky winner!)

To enter that nationwide contest, go to their Facebook page by clicking HERE. But even if you enter that one, you should totally leave a comment here (WITH A GRILLING TIP). Again, your chances of winning through me are much higher. Plus, it’s a large model, not a medium. Good luck!

And enjoy the video:

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About john cave osborne

John Cave Osborne is a writer whose work has appeared on such sites as DisneyBaby, Babble, YahooShine, TLC and the Huffington Post. He was also referenced by Jezebel one time, but he’s pretty sure they were making fun of him. He and his wife, Caroline, live with their five children and spastic dog in Knoxville, TN. Nothing annoys him more than joke-heavy bios written in the third person, with the possible exception of Corey Feldman.

  • Mary Dehnert

    Please pick me!  I want a Big Green Egg!

  • Mary Dehnert

    Please pick me!  I want a Big Green Egg!

  • http://twitter.com/thedgoddess thedgoddess

    Grilling tip? Don’t be flip happy. Let the dang stuff cook, yo. And slow and steady wins the race. Cooked too quickly, food doesn’t taste as good, see.  

    • http://johncaveosborne.com John Cave Osborne

      yes and no — flip happy, i agree w/ but sometimes you gotta cook stuff fast lest you dry it out. those strips i cooked in the video, for example, taste best when you cook ’em high pretty quick vs low and slow. thanks for the comment and GL!

  • http://twitter.com/thedgoddess thedgoddess

    Grilling tip? Don’t be flip happy. Let the dang stuff cook, yo. And slow and steady wins the race. Cooked too quickly, food doesn’t taste as good, see.  

  • Mary Dehnert

    Oh – my grilling tip – never grill without a beer nearby…..

    • http://johncaveosborne.com John Cave Osborne

      i totally think this counts. b/c it’s legit advice that i actually follow…

  • Mary Dehnert

    Oh – my grilling tip – never grill without a beer nearby…..

  • Bfortune85

    Put ice in the foil with your grilled corn on the cob to help keep it moist! Yummy.

  • Bfortune85

    Put ice in the foil with your grilled corn on the cob to help keep it moist! Yummy.

    • http://johncaveosborne.com John Cave Osborne

      hadn’t heard that one — love it.

  • AWGillespie

    Mix your marinade in olive oil; really helps seal in the juices!

  • AWGillespie

    Mix your marinade in olive oil; really helps seal in the juices!

    • http://johncaveosborne.com John Cave Osborne

      along those lines, white wine vinegar is good to have in them, too, b/c it helps your marinade penetrate the meat. great tip, AWGillespie. thanks for leaving it. 

  • http://rocketpoobabygrins.wordpress.com/ Jess

    I’m a big fan of grilling my BBQ chicken thighs over indirect heat – low and slow.  So much better than slapping them right on top of an open flame.  

    • http://johncaveosborne.com John Cave Osborne

      i love slow cooking chicken, too! great tip. 

  • http://www.ackermannpr.com/ Shane Rhyne

    John, I like how you’ve approached this giveaway. I’m an avid outdoor cook myself and always love the chance to experiment with new ways to grill and smoke delicious meals. I’ve not had an opportunity to use the Egg, but everyone I know that has one loves it.

    As for a good grilling tip, I’d encourage folks to break out of their habits. A great idea that someone else showed me a while back was to use edible skewers for kabobs on the grill. Pork skewered on a cinnamon stick is a tasty treat. Rosemary sprigs are great for lamb. This is a fun (and delicious) alternative to burning bamboo skewers or the hot metal skewers.

    Good luck on the giveaway!

    • http://johncaveosborne.com John Cave Osborne

      i’m totally w/ you on rosemary and lamb. great call. and i’m also w/ you on doing things differently and always trying new things. just pulled some wings off a coupla weeks ago that got their zip from a Dr. Pepper drip pan. Good. Clean. Fun. 

  • Rvangundy

    We have always wanted a green egg! I really hope we win. This may not be a new tip but it’s great. Before grilling slice then down the center (not all tge way through) just far enough that they split ever so nicely during grilling and are all ready for toppings when they are done

    • http://johncaveosborne.com John Cave Osborne

      ah, Rvangundy, i see! love the tip, but tell me what you’re grilling! potatoes, maybe? 

  • Al Foster

    Cut the ends of okra, then slice down the middle.  Pour in a little olive oil, garnish with everything spice (which you can purchase from Tommy’s Market in Duck, NC) then throw in a grill basket for 15 minutes.  Everything spice also goes well on any meet (especially steak).
    alfoster71@gmail.com

    • http://johncaveosborne.com John Cave Osborne

      DUDE. i love okra. that sounds fantastic. 

  • Dan

    Hey John – Great idea about doing this as a giveaway. I remember learning about BGE when you first started your blog (back when it was a side project to promote your book). I had no idea what a BGE was at that time, but after reading your posts, I knew that I needed to get one. 

    I love grilling, even in the Portland rain. One of my favorite things to do is to grill my food on a cedar plank. But it can add up if you’re constantly buying cedar planks in the packs at the grocery store. A simple tip is to buy a few big planks of cedar from Home Depot and then cut them down to size using your own saw. You’ll save a ton this way and have more money left to buy those big steaks or some Alaskan salmon to cook on the grill. 

    I’ve got my fingers crossed in the hope of winning a BGE. Over the weekend, my two golden retrievers decided to chew through the hoses on my propane grill. Fortunately, I had the supply turned off at the tank so it didn’t cause a dangerous leak. But I now have to either replace all the hosing (or just buy a new grill) if I want to have my annual 4th of July barbecue.

    Keep up the great work on the blog!

    • http://johncaveosborne.com John Cave Osborne

      dan — that’s an awesome tip and i, too, love grilling on a cedar plank though i don’t do it nearly enough. great to hear from you as always…

  • serge bielanko

     I wanna win John, so I’m breaking out my big appetizer guns.

    Put 1/4 inch slices of olive -oiled eggplant on a pretty hot grill. Keep an eye on them, but let them do their thing until they begin to char a bit. Then, about a minute before you take them off, lay a fresh basil leaf on each slice, and weigh that down with an anchovy fillet. Sprinkle a little more olive oil, plate, and spread a bit of crumbled feta over the whole thing.

    Enjoy!

    • http://johncaveosborne.com John Cave Osborne

      serge — appetizers are always a great call–and that one sounds pretty darn good. thanks for the tip, my brother…

  • Rod

    BBQ Carp

     

    DRESSING:

     

    1-2 pounds of carp fillet

    2 tablespoons peeled and pounded fresh ginger

    2 tablespoons sugar

    3 cloves garlic, pounded (1 tablespoon)

    1 chile, pounded

    1/2 cup water

    3 tablespoons fish sauce

    3 tablespoons vinegar

    1 (1 1/4 to 1 3/4 pounds/600 g to 800 g) carp, cleaned

    1 bunch betel leaves*

    Large pinch salt and freshly ground black pepper

    1 long chile, julienned

    4 spring onions, finely sliced

     

    *Can be found at specialty Asian markets

    Special equipment: Wire fold up grill

     

     

     

    DIRECTIONS

     

    Preheat a charcoal grill.

    For the dressing: Mix the ginger, sugar, garlic, chile,
    water, fish sauce, and vinegar. Set aside.

    Season both sides of the fish with salt and freshly ground
    black pepper.

    Now cover the fish with betel leaves, then enclose in the
    wire rack.

    Char grill each side of the fish for 15 to 20 minutes on
    medium heat.

    Cover the fish with the fish sauce dressing and garnish with
    sliced chile and spring onions.

    • http://johncaveosborne.com John Cave Osborne

      Love it, Rod. Thanks for the recipe! 

  • http://twitter.com/AnissaMayhew Anissa Mayhew

    I HATE YOU, I’m supposed to eat a hot dog for lunch with my kids! You stole my grilling tip,  don’t mask the flavor with marinade. The other thing is to let steak sit out to room temp before grilling,  you’ll get more consistent cooking that way.

    • http://johncaveosborne.com John Cave Osborne

      you’re two for two on those grilling tips, Anissa. hope the hot dogs were good. 

  • Ben D.

    BGEs are the best. Who wouldn’t want to win a free one?!

    Normally I make burgers with lots of fixings inside – onions, peppers, garlic, and so on. I usually add a raw egg (1 per lb of ground beef) to give the chunky burgers some viscosity. During a recent impromptu grill session I realized I had no eggs (no pun intended) and on the fly substituted approximately a tspoon of olive oil. It did the trick helping the extra large burgers stay together, but also added an unexpected treat – a little more flame and direct heat put a nice thin char on the meat and added flavor! Highly recommended.

    • http://johncaveosborne.com John Cave Osborne

      excellent, Ben D. and you know what? egg is the secret ingredient in my all-time fave chicken marinade. something i’ll share here at some point in time, i’m certain. appreciate the comment, my friend.

  • Whit

     Grilling tip… man, we haven’t had a grill in so long I can’t remember anything too helpful. How about proper maintenance. You should always keep the grill clean and don’t rely on the “it’ll burn off” method. A clean grill is a happy grill.

    • http://johncaveosborne.com John Cave Osborne

      i’m buying it, Whit. nothing’s grosser than an unclean grill. we use ours so damn often that i don’t have that problem.

  • Buzz Buzzard

    Don’t salt the meat until just before unless you brined it.

    • http://johncaveosborne.com John Cave Osborne

      yep. totally agree — something i said in my video, in fact. don’t salt until *right* before you put it on.

  • BeccaV

    Grill your vegetables! Brush them with a little olive oil and sprinkle with salt and pepper, zucchini is great this way! 

    • http://johncaveosborne.com John Cave Osborne

      love me some BeccaV, y’all. and we ALWAYS do zucchini on the grill and can’t understand why more folks don’t eat zucchini. great comment, Becca. 

  • http://www.facebook.com/profile.php?id=1539980991 John Overholt

    Let John Osborne grill for you: Best.Tip.Ever.

    Srsly, I loves me some ribs on my BGE and I always brine them first.  

    Mix a 1/4 cup sugar and 1/2 cup of salt in 1 gallon water.  Refrigerate ribs for one hour in the brine.  Pat dry and rub with something you like.  Back in the fridge for another hour.  EGG ’em at 250-275 for 3.5 hours.  Wrap in foil and rest for 30 minutes.

    • http://johncaveosborne.com John Cave Osborne

      Best. Comment. Ever. i’m big on brining, myself. look fwd to trying your ribs recipe. thanks for the comment, Dr. Overholt. you’re a good man…(and C says hello)

  • Williams1234

    Don’t over do the marinade or rub.  Less is more

    • http://johncaveosborne.com John Cave Osborne

      couldn’t agree any more with this one — people tend to rely way too much on their marinades / rubs. 

  • Stpony

    Edisto Island grilled shrimp – Deveined and cleaned jumbo shrimp mixed with equal parts mayo and Italian dressing. Grill on top of thick aluminum foil. Serve on top of brown rice with spinach or green beans and corn on the cob.

    • http://johncaveosborne.com John Cave Osborne

      whoa, STPony — that sounds great! 

  • MKENNEDY

    In my grilling, with T bones, I always try to use a good angus about 2 inches thick and well marbled. Then sear in the reverse direction to get good grill marks. Serve with veggies and wait for the watering mouths!!

    • http://johncaveosborne.com John Cave Osborne

      i’m all about the grill marks, myself. and i love thick cuts — those strips in the video were close to 2. probably more like 1-1/2, but thick cuts are key to great grilling. good comment, MKennedy. thanks for leaving it…

  • Jason Avant

    Here in California, we loves us some tri-tip. For those outside the state, you’re probably Googling “tri-tip” right now. Tri-tip is a triangular cut off of the bottom sirloin; a good cut will be nicely marbled, with a fat layer on one side. Trim that down, rub with salt, pepper, and a bit of chili powder. Sear directly over hot coals, then cook with indirect heat (I’ve got a Brinkmann grill with a side firebox – I do the coals on the left side of the barrel, then slide the meat over to the right, toss some soaked hickory chips on the coals, and let it go for about 45 minutes, rotating occasionally). The meat should be done to medium, so you’ll want a good meat thermometer; when done, let it rest for 10 minutes or so, slice across the grain and serve. 

    • http://johncaveosborne.com John Cave Osborne

      DUDE. *that* is a great comment. can’t wait to try that…

  • Mbuller1

    Oh, my goodness………..my son wants one of these so bad!!!! He can spot one a mile away sitting in someone’s back yard!!!! 

    • http://johncaveosborne.com John Cave Osborne

      so come back, then, MBuller1 and leave a comment w/ a grilling tip so he can have a chance to win!

  • BJ

    Make pizzas on the grill–whip up some dough and grill them, then add whatever toppings you’d like. It makes a nice crispy crust, that screams summer. 

    • http://johncaveosborne.com John Cave Osborne

      you know, i’ve always been told to try a pizza on the Big Green Egg, but i’ve just never gotten around to it. your post may just have been the little nudge i was looking for.

  • ABrophy

    I’ve become a big fan of the white BBQ sauce when grilling chicken.  It’s just a little different than the average, and different is often if not always better.

    1/2 cup mayo (I know it’s fat in full form, but it’s good dammit!)
    1/4 cup apple cider vinegar
    2 tblsp olive oil
    a few dashes of ground, dried mustard 
    a few dashes of ground, dried chipotle pepper (or more if you like a little more heat)
    juice of one lemon
    fresh cracked black pepper (to taste)
    kosher salt (to taste)

    Mix it all up, toss it (save some on the side for brushing onto the chicken after grilling) into a ziplock bag with your chicken and massage it like it’s got a tight spot.  Toss it in the fridge for about 30 minutes.  Fire up the grill, get your meat on there and when done and meat has rested – brush on some of the saved sauce.  Eat.  Enjoy.  Thank me later.

    • http://johncaveosborne.com John Cave Osborne

      love trying new things — this is awesome… great comment. 

  • http://www.reallyareyouserious.com Krystyn

    I’m not the grill master…so my tip is to have the husband do it! But, seriously, make sure the coals are nice and evenly heated before you start cooking.

    (just in case reallyareyouserious at gmail dot com)

    • http://johncaveosborne.com John Cave Osborne

      i like that tip, Krystyn — good luck!

  • moe daniels

    I’d love a BGE!  My tip is to always have cold beer with you when you grill out.  

    • http://johncaveosborne.com John Cave Osborne

      works for me. 

  • Anonymous

    Love the BGE.  If you use an iron grate (recommend one for sure) they are heavy.  I got the BGE grate lifter, works great and makes adding wood chips easy.

    • http://johncaveosborne.com John Cave Osborne

      i use a cast iron grate as well and can attest to how great it is to use. i’m convinced it helps w/ searing, too…

  • GoonSquadSarah

    We have been coveting the big green eggs for years now. I want one SO BAD, and like you, my only hesitation is the prohibitive price.

    That being said – here is my grilling/smoking tip.

    A great mop for beef: coffee, beer and worcestershire. Seriously, good stuff.

    • http://johncaveosborne.com John Cave Osborne

      GSS — they’re incredible. i’ve been cooking on one for over five years. to be clear, however, i’m not hesitant on the price. yes, they’re expensive, but it’s one of those deal where if you pull the trigger, you’ll forever wonder why you didn’t do so earlier. love the tip, too. 

  • Jill Dew

    My best tip for grilling chicken on the bone, DO NOT FLIP IT!  Put the chicken bone side down for 45 minutes and it will be perfect!  Also, I prefer to grill corn on the cob in the husks.  Soak them really good for about an hour and then grill.  Can be a mess to shuck afterwards but seriously good!!!

    • http://johncaveosborne.com John Cave Osborne

      get it, girl! good luck!

  • Ratman40

    love dressing

    • http://johncaveosborne.com John Cave Osborne

      i’m hoping that counts as a grilling tip. but you might wanna come more direct. thanks for the comment! 

  • Rdmcdowell

    Starting your coals with a chimney starter?  Soak a paper towel in vegetable oil and then light it.  It’ll burn for an extended amount of time and doesn’t leave an ash mess when it’s done.  Better and cheaper than, newspaper and starter cubes. 

    • http://johncaveosborne.com John Cave Osborne

      LOVE THIS b/c i do, indeed, use a chimney starter. i’ve been on the paper towels, but never soaked in veggie oil GREAT STUFF!

  • http://twitter.com/AManCalledDad A Man Called Dad

    My grilling tip: lube up first. Oiling the grate beforehand helps keep food from sticking and preserves the life of your grate. Note: use vegetable-based oil, not what’s in your garage.

    If you’re somewhat proficient at grilling and looking for some great recipes, I would highly recommend checking out Stephen Raichlen’s http://www.barbecuebible.com.

    • http://johncaveosborne.com John Cave Osborne

      thanks for the comment, AMCD — look fwd to checking out that site…

  • Mr. Cole

    My wife is somewhat of a social butterfly and leaves our son and I to fend for ourselves frequently.  When she’s gone the grill is the only cooking utensil I know how to use and we use it for everything.  My tip is to invest well in your equipment.  A good spatula, set of tongs, grill brush, etc. are essential to having a great grilling experience.  My best homemade tool is a 1/4″ thick stainless plate (416L) that I use over the grate to cook eggs, rice, biscuits, pizza, or anything else that can get messy on the grates.  If I had been reading John’s blog back when we got married I probably would have bought a BGE instead of the $800 Jenn Air gasser that keeps having valve issues.

    • http://johncaveosborne.com John Cave Osborne

      equipment is key, Mr. Cole. and if this blog wins, then you win the drawing, you can have a BGE AND a Jenn Air. so there’s that…

  • Jim Higley

    Here’s my best go to grilling recipe: Marinated Sesame Seed Salmon. Easiest thing in the world. Take your salmon – best with all skin off but you can keep it on one side if you like. Put in a bag with some soy sauce or teriyaki sauce. Doesn’t matter which. Marinate for 30/turning every once in a while. Take out. Place on big sheet of tin foil sprinkle with a ton of sesame seeds. Close up the foil leaving some air at top (tent it). Put over indirect heat. 350 is a good temp. let sit for 30 minutes. DONE!  Best Salmon you’ll ever have. Serve with rice and veggies (you can do those on the grill). Winner! Winner!

    • http://johncaveosborne.com John Cave Osborne

      love it, Jim. Love salmon, too. will def be trying that…

  • http://www.cc-chapman.com/ C.C. Chapman

    Great tips, video and LOVE reading all the comments and tips below. Looks like I’ve got a lot more grilling to do.

    • http://johncaveosborne.com John Cave Osborne

      Thanks, C.C.! for all y’all reading this thread — C.C. Chapman is one of the best / widely respected guys out there and has an incredible amount of useful, interesting content. he’s the curator over at digitaldads.com as well as several other sites, and he also writes with me over at BabbleVoices. and he’s one of the Thrill of the Grill competitors, too. so definitely go check him out! 

      • http://www.cc-chapman.com/ C.C. Chapman

        Thanks for the kind words!! And for all the feedback on Big Green.

  • Matthew

    Duck poppers are the best grilling for me. 3 duck breast cut into 2 inch strips. Wrap them in bacon and add either jalapeño or banana pepper. Then grill them until the bacon is done. Best grilling food ever. I bet they would be awesome cooked on the big green egg.

    • http://johncaveosborne.com John Cave Osborne

      i bet they’d be awesome on the BGE, too. i got a good buddy who’s a duck-hunting fool. i need to get on the horn w/ him post haste! thanks for the comment…

    • http://johncaveosborne.com John Cave Osborne

      i bet they’d be awesome on the BGE, too. i got a good buddy who’s a duck-hunting fool. i need to get on the horn w/ him post haste! thanks for the comment…

  • Matthew

    Duck poppers are the best grilling for me. 3 duck breast cut into 2 inch strips. Wrap them in bacon and add either jalapeño or banana pepper. Then grill them until the bacon is done. Best grilling food ever. I bet they would be awesome cooked on the big green egg.

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  • http://breastcancerbootykicker.blogspot.com/ Kim L

    My grilling advice isn’t really related to grilling.  My husband does all the grilling and frying in our relationship.  And, on more than one occasion, I have heard him say “never fry bacon with your shirt off.”  So I’m going with that one.  
    But seriously, I hope to win  because we have been drooling over the big green egg for years!  What a great contest!  Thanks for sharing the opportunity.

    • http://johncaveosborne.com John Cave Osborne

      and… assuming that frying of bacon happens on a grill, which, you know, it could, this is deemed totally legit! SO, seeing your comment prompted me to swing by your blog. two things… the very first sentence i read made my heart sink. am i understanding it correctly? it seems as if i’ve missed something MAJOR. how *are* you? 

      also — your kids are beautiful. thank you for your comment. 

  • green

    Love the Big Green Egg, love your blog. 

    Relative  rookie in the backyard bbq, but Ive learned there’s no better pizza than with the BGE pizza stone. All combinations work but the simpler always winds up the better – personal favorite is prosciutto, aged swiss and fresh basil.scottgreenhouse@gmail.com

    • http://johncaveosborne.com John Cave Osborne

      ah, the green man. that comment was… NASTY. and by nasty, i mean OUT. STANDING. 

  • Juliwestgate

    Faux-aged Grilled Ribeye Steak…
    Have your butcher cut and properly trim an inch to inch and a half thick ribeye steak. *Do this three days before you plan to grill. Per steak, make a rub using 1TBS kosher salt, 1tsp freshly ground black peppercorns, 1/4tsp each of sweet paprika, cumin and cayenne pepper and 2TBS dark brown sugar. Pat steaks dry and massage dry rub into both sides of the steak. Tightly wrap each steak in plastic wrap and store in the bottom of your fridge for three days. About an hour before you’re ready to grill the steaks, let them rest on the counter at room temp for an hour. Make sure when you’re ready to cook that the grill is at 500-550 degrees. Using a cotton grilling cloth that has been dipped (not drenched) in canola oil, take ling tongs and rub the oiled cloth on the hot grill grates. For a nice, almost medium but not too rare steak, grill 4 minutes, flip and grill three minutes. Remove the steaks, cover them with aluminum foil and let then rest for 5-7 minutes so the juices have a chance to redistribute.

    • http://johncaveosborne.com John Cave Osborne

      julie — this looks… AWESOME. i’m DEFINITELY going to try this and will hit you up on FB to let you know how it turned out. hell, i might even post about it. wonderful… only thing, though, and come back if you get this — can i cook hotter? those strips in the video were at about 650 to 700. and with thick cuts of meat, i like to get it super hot, low flame, to sear in, then flirt w/ flame for char, but the hotter, the better the sear, IMO, so is it okay if i go hotter or would you say 500-550 is a must? thanks for your comment. 

      • http://www.facebook.com/profile.php?id=100000258736074 Juli Westgate

        I’ve never grilled them hotter than 550 but I don’t see why you cannot give it a try. My only concern would be the brown sugar in the dry rub burning instead of the nice caramelization you can expect from my method- but I suppose if you shortened the grilling time it may be less of an issue. Please let me know how it turns out if you do.

  • Juliwestgate

    That would be LONG tongs not ling tongs. Ugh.

    • http://johncaveosborne.com John Cave Osborne

      long tongs? ling tins? even lung tungs? it’s still BBQ to me. 

  • Anonymous

    those looked like some good steaks! I’ve got a few tips to add. salt and  pepper(coarse), maybe a sprinkle of garlic salt. Use melted butter and baste with a soft bristed paint brush every time you check  or turn the steaks, no offense to olive oil.
    Fry up two pieces of Benton’s bacon(smoked) as a garnish.
    Toast one slice of Nature’s Own Sourdough bread on the grill. (you could always fry an egg in that leftover bacon grease)
    when cooking corn on the grill, dehusk and add butter, wrap lettuce around corn, wrap back in foil and cook on the grill, a moist sweet taste.
    I’ve always wanted to cook on one of those fancy Green Eggs everybody’s fussin’ about, especially if it was free.

    • http://johncaveosborne.com John Cave Osborne

      typed out like a master southern foodie. great tips, all. and if you’re lucky, you’ll just be settin’ around mindin’ your own business when them fancy folks from BGE sent you a damn grill. 

  • Debbie

    Love anything grilled. How expensive is the wood chips you use?  Sorry, I use gas my only advice is slow on the top rack.

    • http://johncaveosborne.com John Cave Osborne

      slow on the top rack on a gas grill? WORKS FOR ME. totally legit. as for the wood chips — i’m guessing you meant the lump wood coal, right? and you know what? i’m not even sure, which tells me that the price isn’t that bad. i use “full circle” brand and have had good luck w/ it. i think it’s around 10 bucks a bag and it burns nice and hot, though you can make it go slow and low, too. 

  • Candy V

    Grill Pizza!
    – Put your pizza stone on the grill before the grill gets hot (cold pizza stones crack, been there)
    – Use ample amounts of cornmeal on your pizza stone & your prep surface so the pie doesn’t stick
    – If you enjoy making your own dough, do that.  But, if you’re more like me and your dough is never the same, find a local pizzeria where you can buy an uncooked crust.  (Some chains won’t sell “raw” dough and the Mom & Pop pizza places are better.)
    – Less IS more. The more toppings that you pile on the longer the pizza take to cook and may cook unevenly.
    – Have a Grilled Pizza party:  Prep bowls with a smorgasbord of different toppings so that guest can create their favorite pizza.  Better yet, have each guest bring a topping to share with the other guests.
    – Smoke is not a bad thing.  It gives the pizza a great flavor!

    That’s 6 entries, right?
    Candy

    • http://johncaveosborne.com John Cave Osborne

      candy, i love this! i really have to try pizza. thanks for the tips.

  • mbroussard

    be sure to “burp” the lid…

    • http://johncaveosborne.com John Cave Osborne

      i’ve made the “no burp” backdraft mistake before. valid advice, indeed, my friend. 

  • Ann Menk

    I am a fan of beer can chicken – I sometimes add lemon and garlic directly to the beer to flavor the steam that makes the chicken so moist and tender!

    • http://johncaveosborne.com John Cave Osborne

      Ann — in that video embedded on the site, i’m actually grilling a little beer chicken myself! great minds! thanks for the comment and the tip…

  • Spade Rose

    When grilling, I always keep a moist cloth and hand sanitizer close by so that there is not any cross contamination from raw meat. I often see master grillers handling raw meat and then utensils, plates other foods and all I can think of is that I am either gonna be in a hospital or an outhouse before morning.

    Second tip which may have been mentioned: When grilling, I always make a boat out of tin fil and throw any vegetebles (onions, peppers, mushrooms, squash etc..) mixed with butter, spices and olive oil. Can be used as a side, app or topping.

    • http://johncaveosborne.com John Cave Osborne

      read moist cloth and was concerned, only to be treated to a thoroughly sanitary little tidbit. thanks for the comment, my friend. 

  • Tomlisa2010

    My best grilling tip – let my husband do the grilling!

    • http://johncaveosborne.com John Cave Osborne

      ah, tomlisa, a very valid approach and sound advice, indeed. You know, if you don’t really grill, but your husband does…

  • http://GrahamdaPonte.net/ Graham da Ponte

    Graham’s Grill Tip

    Ingredients:
    Ketel One Vodka
    Vermouth
    Green olives
    Lemon

    Grilling instructions:
    Put all ingredients into a paper bag. Place in car, on front passenger-side floor. Drive to John and Caroline’s.

    Remove bag, take to downstairs kitchen by pool. In a martini shaker, pour Ketel One over ice, add 1/4 capful of vermouth, shake. Pour into martini glasses, garnish with olive and lemon twist.

    Take your martini outside and sip by the pool and while John fires up the Big Green Egg® and grills whatever’s on the menu. Guaranteed delicious.

    • http://johncaveosborne.com John Cave Osborne

      that totally counts, y’all. Graham says her grilling tip is to shake a martini and watch me grill. and i think it’s legit. 

  • Dolls123

    Don’t buy cheap BBQ tools. You get what you pay for

    • http://johncaveosborne.com John Cave Osborne

      @Dolls123 — great call! one example — the orca glove. you can totally handle a super hot grate w/ that bad boy, no problem at all. 

  • Julia Roberts

    Wrap up some cut up with knife cauliflower in tinfoil mixed in olive oil and sea salt and place it on the grill for as long as you cook meat. Flip once. Soft  and yummy.

    • http://johncaveosborne.com John Cave Osborne

      i love cauliflower. have you ever tried it w/ guer (sp?) cheese?

  • jeannathomas

    I bet ribs would be phenomenal on the BGE. We made them for the first time on our gas grill a couple of weeks ago. They were perfect. Tips: get baby back ribs. Don’t waste time with anything else. Do a simple dry rub (salt, pepper, brown sugar, smoked paprika, chili powder, onion powder, garlic powder) about 30 minutes before putting ribs on the grill. Cook them slow and low–between 225-250 degrees tops for about four hours. Cook them for the first two hours bone side down, uncovered. Drizzle with a little bit of honey, wrap in foil, cook meat side down for an hour. Unwrap, cook bone side down for the last hour. Baste with sauce (I made my own) for the last 30 minutes. 

    • http://johncaveosborne.com John Cave Osborne

      i love me some jeanna thomas. period. and FWIW, ribs *are* phenomenal on the BGE. so’s a big fat pork butt. and your slow and low advice is right on. and i love me a simple, understated rub. thanks for the tips, buddy! 

  • http://twitter.com/nicholee Nichole

    I was going to say something about not flipping your hamburgers too soon, but I see that someone’s already said something about that. So here’s something I’ve been doing a lot recently:
    Toss sliced potatoes, peppers & onions with Italian dressing. Put it in a foil packet, grill for about 20 minutes. (nichole at butterscotchsundae dot com)

    • http://johncaveosborne.com John Cave Osborne

      nichole — that sounds awesome! thanks so much for your tip. 

  • http://twitter.com/ezza_bee Erin

    For excellent flank steaks, use Wishbone Italian dressing and marinate for 2-4 hrs. Cook on 475, periodically drizzling leftover marinade onto steaks. Yum.

    • http://johncaveosborne.com John Cave Osborne

      erin — sounds great. thanks for the comment w/ the wonderful tip!

  • Joanne Gregory

    Butterfly your whole chicken and keep the skin on to cook it on the grill.  Stays moister and cooks in a lot less time.
    jednc @ hotmail .com.

    • http://johncaveosborne.com John Cave Osborne

      joanne — i couldn’t agree MORE w/ you. i’m huge on bone-in, skin on. great stuff.

  • RentzCook

    My only grilling tip?  Praise your spouse’s grilling efforts prodigiously.  More steak is forthcoming!

    • http://johncaveosborne.com John Cave Osborne

      hmm. now i’m starting to wonder if Caroline’s been following that grilling advice all these years?!

  • MJ

    I didn’t read through all the comments, but have to disagree with the “don’t flip too often” comment, under certain circumstances. My dad (a vegan, go figure) told me to grill a perfect burger you want to flip it often, and in my experience, it’s true. My burgers seem to be juicier this way. 

    • http://johncaveosborne.com John Cave Osborne

      you know… i kinda do agree w/ the don’t flip too often theory. but maybe that’s b/c i cook on a BGE and it’s ceramic shell seals in all the heat / moisture and most anyone would tell you that when cooking on it, you should only break that “seal,” if you wil, when neccessary.  BUT that’s what makes the world go round — the different techniques, and i know others who swear by the repetitive flipping. so good tip, i say! thank you for leaving it!

  • Amanda Rowcliffe

    My husband is green with envy! He is craving an egg!

    • Amanda Rowcliffe

      Grilling tip: Ice cold Corona with lime!

      • http://johncaveosborne.com John Cave Osborne

        and here i was going w/ Miller Lite!

  • Janet Suburbia

    Basic tip. If grilling on a plank soak it first! You will only make the mistake of not soaking it once though.

    • http://johncaveosborne.com John Cave Osborne

      i’d say so! great tip b/c, you know, that kinda stuff happens, right?

  • Berfunkle

    Have you ever scrambled eggs on the grill? Use a saute pan. Whisk eggs with a bit of milk, chives, s/p, and goat cheese. Yuummmm. Oh, and speaking of eggs . . . sure want that Big Green One! :)

    • http://johncaveosborne.com John Cave Osborne

      befunkle — well if my blog wins the challenge, you may win the egg! i hope the blog does win the challenge b/c i’d really love to give that thing away. i love the BGE and you would, too.

  • Lisawhite123

    Okay…I know I am second or later to say grill pizza, but I suggest some other versions. First…Pampered Chef recently came out with a metal pizza pan for grills. No, I don’t sell PC, but I have used this pan about every other day since I bought it.

    Second, Wally world on Clinton Hwy, in the freezer bread section, sells frozen pizza dough…not crusts…actual dough from NY. Great stuff. If they are out, it is because I bought 12 after I looked at 5 other local Wally’s. No one else even has a spot for the dough.

    Third, the garden….that is what I put on top. All fresh, all colorful, herbs, veggies, you name it. After slathering a little olive oil on the raw dough, I throw stuff on and plunk it in the grill, heated up but low heat while cooking.

    • http://johncaveosborne.com John Cave Osborne

      yes, lotta folks recommending pizza and i love it! b/c i’ve always thought about it but have never done it. you and the others are just the nudge i needed!

    • Candy V

      Lisa – Is it Brooklyn style with 2 doughs in the box? We use that & I was going to mention it but didnt know if they carry it East Tn. We get it at Harris Teeter. Very good dough & always turns out good!

  • Kduck913

    Would love a BGE – Best tip for chicken kebobs is to put a piece (cut bacon slices into quarters as needed) of raw bacon between the chicken chunks.  Keeps the chicken nice and moist and adds great flavor.  Enjoy and Happy 4th of July!  kduck913 at yahoo dot com

    • http://johncaveosborne.com John Cave Osborne

      kduck — you had me at bacon. well played, my friend. thanks for the great tip. those sound amazing.

  • Troe

    Salmon, Wine, & The BGE

    Cook on open flame on 250* with the skin side down on the salmon filet.
    Season with fresh lemon juice, then coated with a light bit of EVOO.
    Kosher salt, cracked pepper, & a light dusting of red cayenne pepper.
    I personally like to use fresh dill w/ a hint of rosemary. Cook until the fat
    cooks through the top of the salmon & then let sit in foil for 5 minutes or so.
    You may want to use a cedar plank & lemon pepper assuming the LP date
    has not expired (inside joke – Como).

    Wa-Lah,
    T. Roe

    • http://johncaveosborne.com John Cave Osborne

      i’m all about a cedar plank. love the tip and appreciate the comment, my friend.

  • Tracy

    Slice potatoes in foil packets, add chopped onion and a few pats of butter. Grill these slow – usually need to be thrown on before the meat. Delicious!

    • http://johncaveosborne.com John Cave Osborne

      that sounds delicious, tracey. thanks for your comment!

  • Tgentry

    I love to mix up some mesquite seasoning on some veggies and throw them on the grill in aluminum foil. Great video!

    • http://johncaveosborne.com John Cave Osborne

      thanks, Tgentry. mesquite seasoning on veggies — sounds good.

  • Fountain City Griller

    Well done, JCO…really enjoyed the video!

    Grilling tip: Regardless of what you’re cooking, bring the kids out ’round the grill and explain your grilling art…pass it on.  Pretty sure my boys will soon be experts.  One evening while grilling Chilean Sea Bass, one of my boys told me I better put the lid down so the fishy doesn’t swim away.  Great memories.  Incidentally, some of my best memories with my Dad were around the grill.  And, owing to his advise, I will not allow charcoal starter anywhere near my grill.  

    • http://johncaveosborne.com John Cave Osborne

      well played, Markus. sadly, though, i have too many to allow by the grill for now as those little buggers like to fist fight. thanks for the comment, bro.

  • Barb70611

    Love the green egg!

  • Barb70611

    Love the green egg!

    • http://johncaveosborne.com John Cave Osborne

      me, too, barb. do you have a grilling tip for us? 

  • Sssiebe

    I don’t know that I have any “secrets” but my kids think that I’m the best when it comes to grilling… anything.  We don’t go out to steak houses because it is generally a let down.

    Oh… one of my favorite grilled veggies is baby carrots.  Not the baby carrots from the bag, fresh from the ground whole baby carrots… skin on.

    • http://johncaveosborne.com John Cave Osborne

      nice. that sounds good. and we’re the same way. hard to order a 30-dollar steak when it’s gonna suck compared to the ones we regularly eat at home. 

  • Azcactusflower

    I love food that is grilled out and your steaks looked perfect! I also like my vegetables grilled. I especially love asparagus. I soak them for about 15 minutes in water with balsamic vinegar. If you like it sweeter, apple cider vinegar will work too. Spray the grill with olive oil cooking spray. Make sure it’s hot before you put the asparagus on. Cook for about 3 minutes and turn them for another two minutes and they are done. You can do this with many veggies and cherry tomatoes.

    • http://johncaveosborne.com John Cave Osborne

      we are asparagus addicts and have made them the very way you just suggested — right down to the balsamic vinegar. great tip, thanks for the comment. 

  • triplethedad

    Never, ever, push down with a spatula on burgers while on the grill. Soon’t know why this sin’t more well known, but it dries the burgers out.

    • http://johncaveosborne.com John Cave Osborne

      i always see people doing that and it drives me nuts. you’re right on the money w/ that one.

  • Kimi Abernathy

    A large round grill is perfect for grilling paella. We have a large paella pan and always use it one the grill rather than the stovetop. I cut and organize all the ingredients on a large tray. When the grill is ready, it is just a matter of dumping the ingredients into the pan in the right order for the right amount of time. Nothing better than grilled paella. If you are interested in the recipe, let me know. IT is my brothers and it is wonderful!

    • http://johncaveosborne.com John Cave Osborne

      oooh. love paella. never had it on a grill. interesting…

  • MaryM

    Always know your temperature!

    • http://johncaveosborne.com John Cave Osborne

      totally agree. i replace my thermometer from time to time just to make sure i’m not relying on one that’s no longer registering the right temp b/c it’s that critical! 

  • Cindyweathers

    The BGE has been coveted at my house for years.  It’s on my list of things to buy my husband- winning one would be even better!

    My tip:  Grilled chicken nachos on one of the large wooden planks.  Delicious, fast and easy.  Use lots of black beans, green onions, cheese and whatever chicken you just grilled.  Find some tasty tortilla chips, perfect for the kiddos.

    • http://johncaveosborne.com John Cave Osborne

      love grilling on a plank. (just made salmon last night on a cedar plank), so, yeah, i need to try this. thanks for the comment. 

  • Peggy

    no lighter fluid — ever, unless you like the taste of it with your juicy steak. 

    • http://johncaveosborne.com John Cave Osborne

      no arguments here. i can’t stand lighter fluid. 

  • Dsaraceno

    John

    Grilled Veggie Salad with Feta and a little mint. Been perfecting this on my “non green egg”, hoping to win yours.

    Yellow Straight squash, large zucchini, large carrots, asparagus, red onion, red bell pepper. Cut the squash and zucchini and carrots lengthwise, everything else normal. Prior to grilling put together white balsamic vinegar, olive oil, crushed garlic, oregano, sea salt and pepper and some honey and coat the veggies. Grill veggies on medium to high for a couple of minutes. Chill veggies when done for 30 minutes. Chop them in cubes and toss with a little marinade add feta a pinch of mint and you have the best side for your grilled Green Egg Meats. Enjoy!

    • http://johncaveosborne.com John Cave Osborne

      whoa. that sounds good, bro. appreciate you taking the top to drop the knowledge. 

  • http://www.facebook.com/profile.php?id=596347336 Sara Haaf

    Add an egg with spices to your hamburger patties, makes them nice and juicy.

    • http://johncaveosborne.com John Cave Osborne

      i’ve heard that adding an egg make’s the patties pop a coupla times now. gonna have to try that. thanks for the tip. 

  • http://www.facebook.com/profile.php?id=1628677817 Brian Schiele

    Marinate it in beer and A1…

    • http://johncaveosborne.com John Cave Osborne

      never tried it. talking steaks here? burgers? 

  • Chrisskalet

    I need to know how to cook low and slow for over 10 hours John.  Every time I try and go for a 10 to 12 hour cook on the egg, it seems like I lose temps at the end.  Am I loading the egg wrong or burning it to hot at the beginning.  Help !

  • Rob P

    John, Great video!  Very well done.

    I do not do Kabobs often, but I have found that if you seperate vegatables from the meat and put all the tomatoes on its own skewers, peppers on its own skewers, meat on its own skewers, etc. that you can then control the doneness of each item better versus trying to cook one skewer that is pepper, onion, chicken, tomato, etc. (burnt veggies and underdone meat)  Grilling is a fabulous art, so invest the love and time and your family, nor you, will be disappointed!

  • Amy

    Jane’s Krazy Mixed Up Salt. 

    I actually have no skillz with the grill.  My husband has resigned himself to scraping the black from at least one side of whatever piece of meat has the misfortune to cross my grill (obviously for too long) but our 4 yr old refuses to accept it and will not, under any circumstance, agree to my burnt offerings.  So, husband is usually in charge of the grill but I am in charge of seasoning. And I love Janes Krazy Mixed Up Salt.

  • Ken Rochelle

    Take a stick of butter, melt in microwave save dish, and mix in garlic powder. Put in refrigerator to harden. After you grill a beautiful steak like just did, cut off a dollup and let it melt over your beautiful ribeye. Keep the rest for the next steak.

  • Newdad

    Before smoking a turkey on the BGE, put an ice pack on the breast for 20-30 minutes.  This will cool the breast enough that it will not over cook before the dark meat gets done.

  • Pingback: mamapundit | motherhood, and all the rest of it.

  • sue

    The best way to make make fajitas is on the grill in a grilling skillet. I use chicken and steak seasoned with whatever strikes my fancy, cut into strips and tossed in a little olive oil. Start by seasoning and tossing peppers, onion and tomato chunks.. Let the veggies cook in the grill pan for a while., occasionally stirring. Add the meat and close the grill, but stir from time to time. Absolutely delicious. It’s much better on the grill than cooked on a stove.

  • http://twitter.com/ChrisWHill Chris Hill

    The Quarter Turn. One of the best things about grilling is the food presentation. Perfect grill marks come from the quarter turn. Don’t settle for boring grill marks. Go multi-directional with the grill marks for presenation’s sake!

  • Marthabilski

    hard to choose just one grilling tip. Have you ever roasted corn in a bbque by wrapping  an ear in tin foil and laying it in the coal? Also alongside your steak, add a portabello mushroom, or a veggie kabob, for your side dish. 

  • Kimanddennie

    We just recently entered the world of smoking and are wondering why we waited so long! So, this is probably one of those things that everyone know, lol, but, we smoke whatever meat for however long (nice and slow), then for the last 30 mins to an hour, we removed the wood chips and water bowl and move the meat closer to the heat so it can get a nice “crisp”. It locks in teh smoke flavor and the moisture. Even reheated leftover are still moist.

  • Rachel

    My grilling tip is that you can grill everything! That’s the best part of grilling -it’s like a one pot meal without any cleanup. My husband is obsessed with the big green egg…

  • Bryan

    For a really hot sear, place a small grate right over the top of your charcoal chimney.

  • Anonymous

    I don’t like mushrooms very much, but I LOVE this recipe for grilled mushroom caps! I drizzle olive oil over baby portabello mushroom caps and stuff them with a shredded cheese mixture like pepper jack or mozzarella, salt + pepper. They just go straight on the grill until the cheese is melted and the caps are soft. So tasty!

  • Anna

    My grilling tip – marry well to a great cook and let him do it. 

  • KD

    I haven’t read all the comments, but I will say that I don’t usually grill my corn in aluminum foil.  I think it’s easier just to soak some ears *before shucking them* and then grill them before shucking them.  They steam and roast at once, and they’re DELICIOUS when done.  Also, it’s hard to burn them too badly this way.

  • Postie626

    Oh man,  am I getting hungry!!!!!!

  • Erika

    I’m new to grilling but what I’ve learned so far is the cut of the meat is key! I agree with you on that one JCO. If you buy superior meat, you’re halfway there!

  • ktags

    Love grilled food, especially veggies!  2 tips – don’t play with burgers on the grill (smush them, flip them constantly), just let them be.  Foil packets with potatos, butter, onion, etc., microwave the potatos first and you don’t have to put them on for so long.  And use Yukon Gold.  MMMMMMM

  • WendyB

    Grilled Vidalia Onion.
    Take Onion (Choose a flat looking onion instead of a round one). Core. Place butter, salt, pepper, chicken bullion, and ice in cavity. Wrap in foil and toss on grill until soft.

  • Haley

    Grilling tip:  All veggies (especially asparagus!) taste best grilled with a little olive oil, salt, and pepper!  Use a grilling basket for the smaller ones, but you can put zucchini, asparagus, etc. right on the grill.  If you soak corn on the cob for about 30 minutes first, you can grill it right in the husk!

  • Lori Newton

    Grilling tip? Don’t overcook the salmon! My husband makes the most amazing teriyaki salmon, and he cooks it until it’s just barely done.  Yum!

  • Martha

    Alice Water’s Pork Shoulder is WONDERFUL – I need a green egg to cook it….

    Make a dry rub by mixing together:

    1 tablespoon salt

    1/4 teaspoon fresh-ground black pepper

    1 tablespoon chopped fresh marjoram or oregano

    1 teaspoon ground ancho chile

    Use the dry rub to season, the day before if possible:

    One 4-pound, bone-in pork shoulder roast, trimmed of excess fat
     

  • Rachael

    Don’t cut into your food to see if it’s done.  It lets all of the juices run out.  Feel it with your finger instead.  The firmer it is, the more done it is.

  • sarah elizabeth wible

    Grilling tip: have a nice station outside with your grill that you set with all your materials, and of course, a nice cold beer/wine/insert your poison here.  That way you can man it in style and not have to run back in for anything while you are THE GRILLMASTER.

  • WCC

    My tip – we even grill when we camp – on the grate’s that layover the campfire. Hobo pies can be pretty good – ground beef or steak along with potatoes, carrots, a pat of butter, and some seasoning salt  – my kids love them.

  • bella

    grilling tip:  try grilling pizza on your outdoor grill.  Recipes abound on the internet and its great.  We have been doing it since the early 90’s when we met someone  camping on Fire Island who was all about grilling the pizza bread.  Many people suggest oiling the grill to keep things from sticking, but I have never done that. 

  • Karen

    I like the low-and-slow cooking method.  I agree that choice of meat is crucial, but I think it’s worth emphasizing that barbecue/slow-smoking is really something that should be done with one of the traditionally-cheaper cuts of meat.  It makes meat that would be tough, or fatty, or gristly, into a delicious meal.  It was how people who couldn’t have steaks every day made use of the cheaper cuts of meat, and how the learned to make it wonderful.

  • Stephanie

    Bring meats to room temp before grilling.
    Grilled peaches are yummy.
    sparsley0822@gmail.com

  • marthabee

    The trick to grilling duck: Cook it low and slow except for the last half hour. Then, crank the heat (or let in a bunch of O2) and you’ll get some nice, crispy skin (on the duck–not on yourself).

  • Kristin

    I have a simple tip for cooking burgers.. When making your patties, make an indent in the center before grilling. This ensures that your burgers will cook flat and not swell.

  • Anonymous

    My best grilling tip … let hubby do the grilling. Hand him a bowl of cut up veggies to cook along with the meat in a grill pan, and go read a book until dinner is done! 

  • Sheri Rouse

    Grill tip :  double wrap veggie packets with seams on opposite sides, and add a couple of ice cubes for moist, steamed veggies.

  • Debvia

    When grilling burgers, just flip them once! Don’t “smash” them and keep flipping!

  • Maria

    Great video.  One tip – use a chimney to start the charcoal.  Cheap, easy, no lighter fluid needed.

  • Pam

    An empty beer bottle is the perfect container to soak wooden skewers before loading them up.  Fill almost to the top with water, a bottle can handle about a dozen small skewers—flip after several minutes to finish up the other end.

  • Suzanne

    My tip: Brining isn’t just for turkeys. Brine your chicken overnight (or for at least 4 hours) before grilling it for a super moist and tender bird.

  • SouthernStyleSwine

    Blue Cheese Burger – after making your patty, dimple it and put crumbles into the dimple.  Then make the patty into a ball (with the cheese in the center).  Then re-make the patty!

  • Teri Stein

    Slick sturdy greens (kale, collards, even romaine lettuce) with olive oil and sea salt, lay directly on grill for a few minutes on each side. Great as is or got adding extra texture and flavor to a salad.

  • Sandy

    Grill your Salmon on a plank.  Delicious!

  • Anonymous

     Do not over marinate seafood! It’s too delicate! 1/2 max on the marinade…15 minutes is even better!

  • Debvia

    When grilling burgers, only “flip” once and don’t “smash” the burger, the juices will run out!

  • Txbrenna

    No big “tip”, but slow and low seem to be the key for me. I’m all about the spice too!

  • Taylor

    Here are a couple grilling tips: 

    I start my smoker with a blow torch.  Very quick and efficient.  

    Injecting your meat may actually cook the meat faster.  Plus, it has added moisture and flavor.  I highly recommend it.

  • Melanie

    Pizza in the Egg is amazing (my in laws have one, but we would love one too)!! Homemade dough, fresh mozzarella, gruyere, shallots, peaches and toasted walnuts, arugula, and balsamic vinaigrette when it it done. Preheat the pizza stone on the grill, close the lid for about 8-9 minutes and enjoy!

  • Missy

    I pre-broil my ribs in a little liquid smoke to make sure that do not have to cook long but you still have the grilled taste.

  • Sebekluz

    After marinating your meat, stick it in the freezer for a bit before grilling, it makes the meat take in the marinade and makes it super moist!

  • Sebekluz

    After you marinate your meat, stick it in the freezer for a bit before grilling, it makes the meat super moist.

  • Sebekluz

    Oops just realized I double posted. Sorry about that…my computer was glitching!

  • E.

    I love turkey burgers as an alternative to beef, but the turkey meat tends to get dry. If you put goat cheese in the middle, problem solved. Some chopped up rosemary makes it taste good too.

  • http://twitter.com/bamamubs MJ Trainor

    Can’t wait to read all of these comments, but regardless of what I am grilling, there are always 2-3 beer/soda cans full of water on the “hot side” to keep it nice and moist@e08367db2f2d69206cfd1a4550caaa98:disqus

  • Chrisskalet

    I have been marinating my filet’s in Guiness Beer,stuffing them with bleu cheese, and then wrapping in bacon.  Absolutely amazing!  I know that John is a purist with the salt and pepper only, but my method makes for some good meat!

  • Jduran18

    bring meat to room temp before putting on the grill for faster cooking times and better flavor too

  • Sandy

    My tip is to get yourself a  BIG green egg….or better yet ….win one!

  • Brenda pappernek

    Rub ur grill with olive oil

  • http://www.facebook.com/troy.sorbet Troy Sorbet

    Nice looking steak, I recommend a dry aged bone in ribeye. About 2″ thick put that on a hot grill and it is just about as perfect a steak as you can get. Grill tip: If it’s date night try a porterhouse. The tenderloin for her and the strip for you. Makes for a romantic meal throw in a lobster tail to really impress.

  • http://www.facebook.com/regina.singletary.5 Regina Singletary

    When grilling hamburgers, avoid smashing them. It will make them dry.

  • judy

    Love to win one of these. First time I saw the Green Egg was on Atl&Co t.v. show Channel 11 ,Atlanta,Ga. The food they cooked on it looked like it was so moist and tender.

  • Olga

    Getting married this month. We have 6 kids between the 2 of us. The only thing we registered for was a Green Egg and a camera. Really want to make pizza on a grill!!!! Hope we win!!!!

  • Walley22

    I would really love to win one of these. Can’t wait to cook a thick steak at over 1000 degrees!

  • Rebecca barker

    Well, i don’t have a grilling tip, but i want to win the big green egg for my mama because she really wants one! But you see, since i’m only twelve, i cannot afford one. They’re too expensive… So please consider my entree

  • Vic

    I always have a beer when I grill…if I get a flame up I douse it with my beer. Adds nice flavour.

  • WendyM

    Make a plank of asparagus by running skewers through them, you can flip them all at once and not lose any through the grill grates.

  • Jasmine

    Nice post!! I enjoyed reading it. http://www.bdeltd.co.uk

  • David Gilday

    Kabob ingredients, such as chicken pieces, will stay juicier longer if they are touching one another (but not crammed) on the skewers

  • Daisy

    I love Cooking bacon on my “egg”!

  • fuskiegirl21

    We love our Big Green Egg (small one) Don’t know how we ever lived without it