Broil King Grilling Techniques: Planking

PLANKING

Another unique and delicious way to grill food is by using a wooden plank. This is a surefire way to get delicious results and wow your dinner guests. The smoke created from the plank sitting directly above a lit burner infuses the meat with unsurpassed grilled flavour.

Broil King Planking

Using a plank is simple:

    1. Soak it in water for at least an hour and pat it dry
    2. Pre-heat your grill on HIGH for 10 minutes
    3. Coat both sides of the plank with olive oil then place the seasoned meat on it
    4. Place the plank on the grill directly over the lit burner and reduce the heat to MEDIUM-LOW
    5. Cook the meat to its desired doneness
    6. Cedar planks are ideal for salmon but don’t be afraid to try other meats with it. Pork goes great on a maple plank and lamb is delicious on alder.

Note: Make sure to be careful while handling the plank after grilling and that it is fully extinguished before discarding.

Broil King Techniques: Indirect Cooking

INDIRECT COOKING

The indirect method of grilling is a technique for cooking larger cuts of meat such as roasts or poultry. As the name implies, the food is not grilled directly over the heat but by hot air circulating around the food. This set up means there is no need to turn or baste the food. The result is delicious, worry-free barbecuing with little chance of flare-ups.

Broil King Direct Grilling

DRIP PAN METHOD

Juices and drippings fall and mix with the contents of the drip pan. This mixture will vapourize, impart delicious flavours and ensure a moist and succulent roast, chicken or turkey.
To use the drip pan method:

  1. Remove the grids and place the drip pan on top of the heat medium
  2. Pour water or other cooking liquid, such as fruit juice or wine, into the drip pan
  3. Replace the cooking grids
  4. Preheat the grill on HIGH for 10 minutes then adjust the heat to MEDIUM or MEDIUM/LOW
  5. Spray or brush the grids with cooking oil, then place the meat directly on the grids above the drip pan
  6. Close the lid, and sit back and relax as your food becomes infused with delicious flavour
Broil King Direct Grilling

ONE-BURNER METHOD

  1. Place a drip pan over the heat medium, under the cooking grids, on the side of the grill where you will be turning off the burner
  2. Preheat the grill on HIGH and then turn off one burner.
  3. Brush or spray the cooking grids with cooking oil.
  4. When grilling beef or pork sear the meat on all sides using the lit side of the grill and then transfer it over to the unlit side.
  5. Regulate the heat setting to maintain your desired temperature, (generally MEDIUM)
  6. This method is wonderful not only for roasts but also for thicker steaks, chops and bone-in cuts of chicken

In this segment BBQ Naz shows you how to grill using the Indirect method. Indirect cooking is great for cuts of meat that take a while to cook. The indirect, convection oven like way the heat circulates around the oven keep the food moist. Watch and enjoy!

Game Day Grilling Tips from Broil King

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Football championships are some of the biggest grilling days of the year.    If you are planning on firing up the grill, here are a few helpful tips to ensure winning results. 

  • Preheat your barbecue to at least 400º before cleaning or putting food on the grill.  If it doesn’t sizzle, your grill is not hot enough
  • Bring proteins to room temperature before grilling – this will enhance tenderness and result in more even cooking
  • Lightly oil any grill surface with vegetable oil while hot – it will keep food from sticking
  • Grill with the lid closed – it will reduce flare-ups, improve flavour, and keep a more constant temperature
  • Preheat BBQ sauces on the side burner – cold sauce applied to warm meats can toughen the meat and lengthen cooking times
  • Use a meat thermometer to ensure the food is cooked to the desired donesness for maximum juiciness and tenderness.
  • Let cooked proteins rest between one quarter and one-third of the total cooking time before serving (5 minutes for steaks, chops, and other individual portions, up to 30 minutes for chickens, turkeys, and roasts)
  • Prep as much as you can ahead of time.  Cut up vegetables,  prepare toppings,  marinate meat and form patties the day before to ensure you don’t miss any of the action on game day.

Here are a few recipe ideas that are sure to please any game day crowd

Stuffed Burgers

Grilled Chicken Wings with Roquefort Dip

Bacon Wrapped Stuffed Jalapenos

Chicken, Shitake Mushroom and Coriander Pizza 

Maple Smoked Ribs

Broil King: 5 Reasons Why You Should Grill Your Holiday Turkey

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Tis the season for eating Turkey and if you are one of the growing number of chefs thinking about grilling your holiday bird, here are 5 reasons to help convince you why you should.

  • Flavor – what grilling is all about.   You can’t beat the flavor, texture or aroma of a grilled turkey.  Grilling also allows you to add another layer of flavor by adding smoke to the grilling environment.
  • More room in your oven.   Cooking your turkey on your grill leaves lots of oven space for other delicious menu items like scalloped potatoes and pumpkin pie.
  • Clean-up is a breeze.    If you grill your turkey you won’t have a roasting pan to soak and scrub – but you can still use a disposable roasting pan to catch drippings for gravy.
  • Impressive presentation – a beautifully grilled turkey with golden-brown, crispy skin is sure to impress your friends and family.
  • Create a separate space – On a warm Thanksgiving day, some of your guests will certainly want to see what all the fuss is about – let them gather around the grill and offer up some appetizers in your outdoor space.

It’s that simple.

Here are some helpful links for getting started:

Grilling Turkey –  Rotisserie Method

Grilling Turkey – Convection Method

Turkey on the Smoker