Salt Archives - Embers and Flame

Lemon Charcoal Finishing Salt

In Artisan Fare - By BBQGrail, on March 10th, 2013 - No comments

The first time I heard of this technique was in read Chef Adam Perry Lang’s great cookbook Charred & Scruffed. One of the recipes in the book combines salt, garlic powder and hardwood lump charcoal. It is all ground together into a fine finishing salt »» Continue reading »»

Review: Gary's Original All Purpose Seasoning

In Reviews - By BBQGrail, on February 7th, 2013 - No comments

“This chicken is really good!” Those words are what a cook wants to here when the family sits down to eat a meal they have just prepared. And that’s exactly what I heard last night. What made the proclamation even better was it came with »» Continue reading »»

Review: Gary’s Original All Purpose Seasoning

In Reviews - By BBQGrail, on February 7th, 2013 - 1 comment

Chef Salt: Bacon, Salt & Smoke In A Jar

In Reviews - By BBQGrail, on August 6th, 2012 - No comments

One of the great benefits of writing this blog is getting the chance to try a variety of products that I wouldn’t normally even knew existed. It’s rare that I come across a product that is so bad that I don’t want to write »» Continue reading »»

Chef Salt: Bacon, Salt & Smoke In A Jar

In Reviews - By BBQGrail, on August 6th, 2012 - No comments

Charred and Scruffed by Adam Perry Lang

In The Library - By BBQGrail, on August 2nd, 2012 - No comments

“What do you get when you put a French-trained chef from New York City in charge of the barbecue pit on a Wild West ranch? Some of the best baby back ribs and pulled pork the locals have ever tasted.” — Food and Wine »» Continue reading »»

How About Those Grilled Leeks?

In Grilling - By BBQGrail, on January 31st, 2012 - Comments closed

Leeks are root vegetables that look quite like giant green onions, to which they are related. Their flavor is onion-like but much milder. People who avoid leeks because »» Continue reading »»

BBQ Grail's Smokey Pepper Poultry Brine

In Barbecue - By BBQGrail, on July 26th, 2010 - Comments closed

Mrs Grail doesn’t always appreciate “smoke” as much as I do. So last night when it came time to prepare the chicken she requested she requested it be grilled. I didn’t want to just do the normal grilled chicken with just a seasoning one it »» Continue reading »»

BBQ Tip#1: Excess Salt Removal

In Tips & Tricks - By BBQGrail, on March 23rd, 2010 - Comments closed

You can use peeled potatoes to remove excess salt from your food while cooking. I use this tip most often when getting ready to smoked cured meats. When smoking corned beef for pastrami or cured pork shoulders for Buckboard Bacon it’s important to remove as »» Continue reading »»

Rosemary Garlic Poultry Brine

In Leftovers - By BBQGrail, on November 10th, 2009 - Comments closed

Last night I posted a review of the Char-Broil Big Easy Oil-less Fryer. The chicken came out fabulous. It is close to the best piece of chicken I have ever cooked. Certainly the Big Easy was a huge part of the process. But the brine »» Continue reading »»