Since its discovery, man has been drawn to fire. That’s probably why every dad loves to grill. There’s something about cooking a steak or burger over an open flame outside that turns the average guy into an Iron Chef.
For the best barbecues, grillers need the right equipment. From convenient gas to tried-and-true charcoal to state-of-the ceramic, Art’s Backyard has the grills that will get your summer barbecue smokin’! Here are three models to consider plus three recipes that get the party started:
The Broil King Imperial XL was inspired by professional cooking appliances and is designed for the true outdoor grilling enthusiast. It includes a 60,000-BTU stainless-steel burner system, 10,000-BTU commercial-grade side burner and a 15,000-BTU stainless-steel rotisserie burner. Don an apron, and you’ll be the king of the block party.
Broil King’s Lemon Chicken Recipe
- 4 chicken breast halves, skinned and boned
- juice of one lemon
- 2 tsp olive oil
- 1 clove garlic
- 1/2 tsp dried oregano
- pinch cayenne
Combine all the ingredients in a heavy-duty Ziploc bag. Marinate at room temperature for 20 minutes or in the refrigerator for up to 6 hours. Preheat barbecue on high. Place chicken on the grill and reduce heat to medium. Cook for 12 minutes, turning once halfway through cooking.
If you can’t decide between charcoal or gas, don’t! The Smoke Hollow Combo Grill includes a charcoal and gas grill, as well as a smoker and side burner – all in one gorgeous unit. Added features include a removable grease drawer, temperature gauge, deluxe draft controls and an easily adjustable charcoal basket. Ribs anyone?
Smoke Hollow’s Smoked Beef Brisket Recipe
- 6 to 8 lb. trimmed brisket with a little marble to it but not too much
- beef rub
Trim as much fat as desired. Use your favorite beef rub (we recommend using Head Country All-Purpose rub) and rub it on liberally. Heat the smoker to 225 degrees and place the brisket in the smoker for 3 hours. Place brisket in an aluminum foil pan and pour approximately 8oz. of Allegro over the brisket. Cover the pan tightly with aluminum foil and continue cooking until internal meat temperature reaches 165 to 170 degrees. Take pan out of the smoker and let brisket stand. Remove brisket from pan and cut ¼” slices against the grain. Use juice from pan to poor over sliced meat or for dipping.
The unique shape of the Big Joe Ceramic Grill makes everything taste better because it circulates heat to cook food faster with less moisture loss. The insulated body means a smaller fire is needed to create the same temperature. Use one and you’ll get superior taste, moister meats, and wood fire flavor. It’s an oven, grill, and smoker all in one.
Kamado Joe Buffalo Style Chicken Pizza Recipe
- Colby jack shredded cheese
- Pizza dough
- Frank’s Red Hot
- Green onion
- 1 chicken breast, cooked and chopped
- Feta cheese optional
On a tray or pizza stone, flatten pizza dough to desired size (remember to spread a thin layer of corn meal on your tray or pizza stone to prevent sticking). Spread a thin layer of Frank’s Red Hot and sprinkle shredded cheese on pizza dough. Chop up and sprinkle green onion on cheese. Finish with a cooked chicken breast chopped and spread out on top of cheese and green onion. Sprinkle feta cheese, if desired. Bring temperature in the Kamado Joe Grill to 420 degrees and cook for 10 to 20 minutes.