Valentine’s Day can be a great opportunity to set some time aside for someone special. We’re all busy with hectic schedules and often it seems time flies by before we get a chance to stop and smell the brisket. Well, my friends, this is the time.
Grilling Addiction’s Charpie and Joe are looking to you for advice on their first line of spice rubs! We want to know what sort of spice rubs pique your tastebuds’ interest. What would you grill or BBQ with most often? Let your voice be heard! The first line of spice rubs shall be decided by the Grilling Addict Nation!
Playing off of a recent talk on the Christopher Gabriel Program about bacon, we decided to continue the bacon babble over [too much] beer and cheese in Joe’s parents’ basement. Yeah, that’s right.
We haven’t set up our RSS feed to make this an official podcast yet, but hopefully soon we’ll get that rockin’!
For about a year now we’ve been doing a short radio segment with our local ABC affiliate, WDAY, on 970AM radio. The segment airs every Thursday at 12:20PM on the Christopher Gabriel Program. The show has been a blast, but the limited time always leaves us with stuff we wanted to talk about but never got a chance. Starting this week, Joe and I are continuing the talk through an informal audio recording on one of our iPhones. Basically, we find 20 minutes during our busy lives to sit down over some beers and talk grilling. Unedited and unscripted, we present to you what will eventually become the official Grilling Addiction podcast!
Bodum is offering up a stylish picnic griller to fill the needs of those looking for charcoal flavor on the go. Be it the park, tailgate or beach you’re set to be cookin’ in classic Michael Graves-esque fashion with this piece of kit. There’s not to be said much of features, but with simplicity comes …
Perhaps the human fascination of cooking over an open fire is the result of the sweet, earthy flavor infused into meats, vegetables and fruit from quality, natural wood. Well, aFire is doing the non-lumberjack a favor by providing accessible and flavorful wood planks to meet the needs of anyone addicted to getting the most out of grilling.
Available in 6″x12″ or 6″x7″ rustic hunks, these babies are sure to amaze your next dinner guests and take your favorite grilled delectables somewhere they may have never been. aFire offers planks in Sugar Maple, Northern Cedar, Black Cherry and Golden Alder.
Jamie Purviance, “A grill pan is basically just a skillet with speed bumps.”
Lately, I’ve been responding to quite a few emails in regard to purchasing grills. It seems perhaps the second grill purchasing season, Fall, has approached. It’s a time when grills are starting to go on sale to start clearing inventory for next year’s models, so keep your eye out for sales and clearance items!
Following every Grill-A-Thon, comes a solid 48 hours of straight up meat sweats. Your sunburned skin looks like a slab of raw ribeye while the smell of slow burning hickory permeates every pore and hair strand right down to the follicle. It would take a good 18 hours of grillin’ to build up such a wonderous waft that lasts for days – until now.
I came across this awesomely quick video that’s got amazing tidbits from renowned chef, Eric Ripert. Ripert showcases a unique grilling technique which I’ve yet to try but it’s definitely next on my list – grilling on slate.
