Tag Archives: Grilling

Grilling Never Goes Out Of Style

Charcoal Grill
Grilling has been around almost as long as fire, even if it wasn’t always called that. In modern history, grilling was mostly confined to camping and hiking until after World War II. After the war, grilling as a backyard recreation caught on and the trend has never slowed. Outdoor cooking has become a mainstay in our families because it provides food, fun, bonding, and fresh air. If you don’t currently have a grill, you are missing out. Check out our selection of gas and charcoal grills for all of your basic needs. If you are looking for something a little more fancy, we carry beautiful brick ovens and porcelain grills that provide effortless gourmet. If you are always on the go, we even carry portable grills that are perfect for vacations and tailgating.

How to Get Your Grill Ready for Spring!

Black Dog Grill and Smoker
Grilling has been a staple of spring and summer time cooking for most American families since the 1950s. There is something some alluring about gathering in the backyard for fun, food, and fellowship. Spring is here and summer time will soon be upon us. Make sure that your gas or charcoal grill is prepped and ready! Here are a few tips for getting your grill ready. Remember: If your grill is showing excessive rust or deterioration, it is time to buy a new BBQ grill.

Tips for Prepping Your Grill for Cookouts:

1) Take the grates off your grill and give them a thorough cleaning. It may take some soaking and scrubbing, but removing the dirt, grime, and excess debris from last season will give you a great start. You may want to re “season” your grates after you clean them. Rub with vegetable oil and bake them at 450 degrees for two hours (this should only be done on grates that are 100% metal and have no plastic or wooden parts).

2) If you use a propane or gas grill, take off the tank. Clean it and inspect for any damage or wear and tear. Check for cracked or torn hoses that lead from the tank to the grill. Refill or replace your propane tank as necessary. If you use charcoal, make sure that you are stocked up and ready for your first grill.

2) Make sure that your grilling area is clear of debris. Excess leaves and other fire hazards should be removed. Low hanging tree branches should also be removed or adjusted to prevent fire.

3) Replace any grill brushes, tongs, etc. that look excessively worn.

Grilling Recipes Inspired by the Tigers and Tide!!










THE biggest game of the college football season is happening this weekend, as #1 LSU takes on #2 Alabama. College football fans across the country, especially those in the SEC, are hoping for a shootout that will be one for the football history books! Will you be watching? College football is a perfect reason to fire up the grill and create a delicious meal for your friends and family. Speaking of grills, BackyardCity.com has College Logo Grill Covers for BOTH teams atop the polls this weekend. Which cover would you prefer – LSU purple and gold or the crimson of Alabama? No matter which team you are rooting for, check out the grilling recipes below to whip up a meal that your fellow fans will be sure to love!

Spicy Cajun BBQ Grilled Shrimp

(Perfectly served of purple and gold plates!)


  • 1/2 cup butter
  • 3/4 cup bottled hickory-flavored BBQ sauce
  • 2 Tbs lemon juice
  • 2 pounds shelled medium to large shrimp
  • Cayenne pepper (As much as you can stand)
  • Black pepper (As much as you can stand)
  • Garlic powder (As much as you can stand)

Melt butter and add BBQ sauce and lemon juice.  Add shrimp and toss to coat. Spread shrimp out and sprinkle cayenne pepper, black pepper and garlic powder generously over the shrimp. You can allow shrimp to marinate for several hours for more intense flavor, but they are also great on the grill after only 30 minutes. Grill shrimp for about 5 minutes, turn, and grill about 5 minutes longer (or until done). Let stand for several minutes to absorb spices.

Alabama Grilled Chicken with White Sauce

(Crimson Tide Approved!)


  • 1 Whole Chicken
  • 2 Cups Alabama White BBQ sauce (Recipe Below)
  • Oil
  • Salt and Pepper
  • Hickory Chunks (In addition to charcoal)

Butterfly the whole chicken, coat with a layer of oil, sprinkle liberally with salt and pepper, and place on the grill with hickory chunks for smoke (Chicken pieces such as breasts, legs, and wings can be substituted). Cook over indirect heat at 300-325 degrees F for 3-3 1/2 hours (depending on the size of your chicken). Coat with Alabama White BBQ sauce after the chicken is done and serve immediately.

Alabama White BBQ Sauce


  • 2 cups mayonnaise
  • 1 cup apple cider vinegar
  • 2 tablespoon lemon juice
  • 3 tablespoons black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne


Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

The Perfect Burgers For Your Labor Day Party

Burger Grilling
Looking for the perfect burger recipe for  your Labor Day cookout? The one below from Food Network star Bobby Flay will bring amazing flavor and win raves with your backyard bbq guests! Fire up your charcoal grill, have plenty of cold beverage and friends, and let the party begin!

Bobby Flay’s Basic Burger

Shape 6 ounces of 80% lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don’t overwork the meat). Make a depression in the center with your thumb so the burger won’t bulge; the indent will rise as the patty cooks. Preheat a grill to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

For a special Labor Day treat, add the toppings to make Bobby’s Philly Burger. Simply add Provolone cheese, pickled hot peppers and roasted red peppers, and sautéed onions to your grilled burgers.

Source: Flay, Bobby. “Philly Burger Recipe : Bobby Flay : Food Network.” Food Network. Television Food Network G.P. Web. 26 Aug. 2011. < http://www.foodnetwork.com/recipes/bobby-flay/philly-burger-recipe/index.html >.

Primo Porcelain Grills: A Breakthrough In Cooking

Primo Porcelain Grill
Sometimes, products come along that revolutionize an aspect of your life. Have trouble parallel parking? There are now cars that take care of this task for you – no hands required! Get lost all the time? A GPS can prove to be a life saver. The hot new product in grilling is the Primo porcelain grill, and it is truly a revolution! Unlike traditional metal grills, the Primo is based on the ancient Japanese tradition known as Kamado. In this 2000 year old method, heat is trapped and stored in the thick walls and dome of the kamado oven creating a unique environment of moist, even heat around and above the grill surface. Because heat is radiant, as well as direct from the coals below, food not only crisps, browns, sears, and/or smokes but it stays moist and tender. The thick walls surrounding the cooking area create a consistency of temperatures that further contributes to the succulence of all food cooked in the Kamado style. It uses natural lump charcoal to grill, roast, and smoke food year round thanks to the high-tech material. It makes the grill resistant to any changes in temperature, thus allowing you to cook without worrying about rain or snow. You get an even, moist, and delicious cook every time! The owner’s manual even comes with great recipes for your Primo, like the ones below! Experience ancient Japanese techniques transformed with modern, state-of-the-art grilling technology, and you will never go back to traditional grilling again!

Puerco Adobo


2 lb pork tenderloin(s)

12 oz. jar of jalapeno  peppers, undrained
4 Tbs. oregano

4 clove garlic, chopped
2 tsp. ground Cumin

4 tsp. cider or red wine vinegar

4 Tbs. olive oil

1 tsp. black pepper

½ tsp. salt

Preparation Directions:

  1. Combine all the ingredients, except the pork, in the blender or food processor.
  2. Place the pork tenderloin in a large plastic food storage bag, or glass dish and immerse in the marinade from the blender.
  3. Cover and marinate in refrigerator 4-24 hours.

Cooking Directions:

  1. Combine all the ingredients, except the pork, in the blender or food processor.
  2. Place the pork tenderloin in a large plastic food storage bag, or glass dish and immerse in the marinade from the blender.
  3. Cover and marinate in refrigerator 4-24 hours.
  1. Let the tenderloin sit out when you start your cooker, to get to room temperature.
  2. Fire up the Primo grill and bring it up to 300-325. A light wood, like apple or cherry would be appropriate to the delicate nature of the pork, or no wood at all. Up to you.
  3. Stabilize temperature, and place pork on, direct.
  4. Turn after ten minutes & spoon on some of the reserved marinade.
  5. Repeat after ten minutes on other side.
  6. Now’s the time to throw on any veggies you’d like to cook, too.
  7. Keep an eye on your temps, and pull your tenderloin off when internal temp hits 145-150, lower if you like a little more pink in the middle.

Baked Bananas Balinese


½ cup butter (room temp; not melted)

¾ cup Brown Sugar, firmly packed

1 tsp. Cinnamon

½ cup Walnuts or Pecans, finely chopped (pieces size of small pea)

1-2 Tbs. Liqueur of Choice (brandy or rum seems best)

1 cup Heavy Whipping Cream, whipped and chilled

8 Bananas, large and Yellow, with a little green on skins

1 tsp. Vanilla Extract

¾ cup Coconut (sweetened, flaked)

1 qt. Vanilla Ice cream

Preparation Directions:

  1. Put the grid accessory in the grill.
  2. While charcoal is heating up to 350 F temp, stir together butter, brown sugar, walnuts, coconut, vanilla, liqueur, and cinnamon in medium mixing bowl until well-combined. Note: this topping may be made up to 2 days ahead, covered and refrigerated.
  3. Cut stem ends off bananas.
  4. Carefully cut bananas into even halves lengthwise. Do not peel them.
  5. Place cut bananas on baking sheet, skin side down.

Cooking Directions:

  1. Spread topping on banana halves, allowing about 2 Tablespoons per banana half.
  2. When bananas have been topped and grill is at 350 F, place halves on grid, skin side down, leaving ½ inch space around each.
  3. Close lid. Top vent should be quarter way open. Bottom vent open about ¼ to ½ inch. Temp is forgiving with this recipe but should keep a range between the 325-350. Cook 17-20 minutes. Finished bananas will pull slightly away from sides of skins and coconut will be slightly crispy. Skins will be dark brown. Do not let coconut blacken. A little charring around edges is okay.
  4. Remove bananas with long spatula.
  5. Allowing 2 halves per serving, place on plate and top with scoop of ice cream, dollop of whipped cream and an additional dusting of cinnamon, if desired.