This rub should be prepared as a thick paste which will help it stick to any meat.

Prep Time: 10?minutes

Total Time: 10?minutes

Yield: Makes about 3/4 cup

Ingredients:

• 3 tablespoon brown sugar
• 2 tablespoon cayenne
• 2 tablespoons Worcestershire sauce
• 3 cloves garlic crushed
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon Tabasco
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon cumin

Preparation:

Mix all ingredients together. Store in refrigerator in airtight container for up to two weeks. Multiple this recipe if you wish to use frequently.

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This spicy wet rub can be toned down by using a mild chili powder if you so wish. It can also be heated up with an extra teaspoon or two of cayenne.

Prep Time: 10?minutes

Total Time: 10?minutes

Yield: Makes about 1/2 cup

Ingredients:

• 1/4 cup hot chili powder
• 2 tablespoons salt
• 1 tablespoon lemon juice
• 1 tablespoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon fresh ground pepper

Preparation:

Mix all ingredients together and store in the refrigerator in an airtight container for up to two weeks.

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Chicken wings are great for any occasion. They are even better when grilled up with all that extra smoky flavor. These chicken wing recipes represent the best and most popular I have. Grill them up as appetizers, snacks or for meals and put them out for the kids or the big game. Chicken wings are quick to cook, easy to prepare and are loaded with flavor making them the perfect chicken piece.

Photo ? 2011 Regarding BBQ Inc, licensed to About.com, Inc.

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Great barbecue brisket is built layers of flavor. Those layers start with the barbecue rub. Brisket rubs can be simple or complex. These recipes are the best I have and represent a wide range of barbecue styles. Not every rub is going to match your tastes but by browsing these recipes you are certain to find something that fits your needs perfectly.

Before you start picking out a barbecue rub for your brisket I would like to give you a few tips. First of all, how much rub do you apply. The answer is how much the meat will hold. Yes, pat dry your brisket and sprinkle with rub (no, you don't actually have to rub it on). Whatever stays on is the amount you want. The second tip is about timing. When should you apply your rub. If the rub you are using contains a lot of salt you want to apply it right before you put the brisket in the smoker. If the the rub doesn't have a lot (or any) salt then you can apply it several hours in advance to let the flavors sink in.

1. Best Odds Brisket Rub

Regarding BBQ Inc.

This rub is built on the basics of barbecue. The combination of paprika, sugar, and salt give it the color and the flavor affect you want while the other ingredients add depth. This is a simple rub and the perfect place to start if you are new to smoking brisket. This is one of my most popular rub recipes, not just brisket rub recipe.

2. Texas-Style Brisket Rub

This brisket rub has the spicy heat that makes Texas style barbecue great. You can add sugar to this rub with you want an extra heat. This rub also has a rich layer of herbs and spices that will make your brisket really stand out.

3. Brisket Brown Sugar Rub

Smoked barbecue brisket works great with sweet. This rub starts with brown sugar (choose a dark brown sugar for added molasses flavor) and then picks up the salt and seasoning that finish off a good rub. You can adjust the heat of this rub by choosing a hot or mild chili powder.

4. Kevi's Buckin' Beef Rub

This is a simple rub that combines three heats to hit the tongue in perfect proportion. By putting black pepper with cayenne (and chili powder in this case) you get a double dose of heat. I suggest that you pick a mild chili powder for this rub so that it doesn't overpower the flavor of the brisket.

5. Barbecue Brisket Rub

This rub starts with a good portion of salt, but don't worry. By using a coarse salt it will absorb slower into the meat. This means that the brisket won't pick up too much of the saltiness. Don't apply this rub too early or the surface of the meat will begin to cure.

6. Chipotle Dry Rub

Chipotle chilies add a smokey heat that is perfect for brisket. Use dried chipotles to keep this rub dry. You can buy chipotle chili powder but that costs a lot more. The choice is yours. What ties that chipotle flavor together with this rub is a hint of orange in the form of a small piece of dried orange peel.

7. Chili Wet Rub

This is a wet rub, or as you might call it a spice paste. What ties the flavors of this barbecue rub together is a small amount of lemon juice. This acid helps break down the seasonings so that the flavors can be absorbed into the brisket. This recipe calls for hot chili powder, but you can switch to a mild one if you want to tone down the heat.

8. Southwestern Wet Rub for Brisket

This is another wet rub, but this one adds the beefy flavor of Worcestershire sauce as the liquid. This is kind of like adding a beef stock to the brisket. Aside from the Worcestershire sauce, this is a very traditional barbecue brisket rub.

9. Chili Pepper Rub for Brisket

This is another basic barbecue rub for brisket. What this one adds is finely ground green chili. What you want to do is chop up the chili and then grind it into the other ingredients. By using a fresh chili you get more than just a touch of heat. The green chili adds a fresh herbal flavor that really makes this rub stand out.

10. Watch your eyes Rub

This brisket rub is loaded with heat and while it might sound a little hot, remember that spices tend to loose heat during slow, smokey cooking. If you really want to kick up the heat with this rub, use a hot chili powder.

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A while back one of the "industry" people asked me about green grilling. There has been some attention lately regarding environmentally friendly outdoor cooking. Some people have been concerned about all those summer cookouts causing pollution and environmental problems. Others don't think that outdoor cooking presents much of a risk. There has been some good and bad science on both sides of the argument and it is hard to tell what the truth is. One popular story concerns the total amount of energy Americans use to cook their July 4th meal. It works out to enough power to run all the households in the United States for about an hour and 20 minutes. Anyway, perception is sometimes as important as science these days and I thought I would get your opinion on the problem, so this weeks question is:

POLL: How important is "green" grilling to you?
1) I am willing to change the way I cook
2) I'm concerned and will do a little about it
3) Worried but not willing to make sacrifices
4) I don't really think my cooking affects anything
5) Grilling or smoking just isn't a significant problem
6) I don't care and I'm not changing
7) Other (please specify in the Comments)

Photo ? 2011 Regarding BBQ Inc., licensed to About.com, Inc.

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You might think of Halloween as little more than an excuse for the kids to fill themselves up on candy, but it's a good idea to get some real food in them before the bags of candy start being replaced with bags of empty wrappers. Believe it or not the grill is a great way to put together something hot and satisfying, quick and easily. So consider a fun family meal of grilled foods before or after the kids hit the streets.

Of course hamburgers are a favorite of the grill and children, but think outside the bun and try making up some great Halloween pizzas. If you use cheddar cheese instead of mozzarella you get a pumpkin face for the kinds to decorate with black olives, pepperoni, red, orange and green bell peppers or whatever else you like on a pizza. They’ll have a blast topping their own pizzas and since they cook up in a few minutes, they won't drive you crazy waiting to eat.

Anything finger food is particularly good for Halloween since the kids will be coming and going during the night. It's also perfect for the parents out escorting the young ones. Whether you're having a big Halloween party or not, little grilled treats like buffalo wings or yakitori are perfect little treats to carry around the whole evening.

To top off your Halloween gathering you must have a Halloween Cocktail, Chocolate Spiders and Chocolate Covered Mice. So flame on the grill and have a safe and scary Halloween.

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This rub has plenty of heat so be careful with how much you use. You can adjust the heat by using mild, medium, or hot chili powder.

Prep Time: 10?minutes

Total Time: 10?minutes

Yield: Makes about 1 1/2 cups

Ingredients:

• 1/2 cup paprika
• 1/4 cup black pepper
• 1/4 cup sugar
• 3 tablespoons salt
• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon cayenne

Preparation:

Mix thoroughly and store in an airtight container in a cool, dark place.

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Smoking meats to make barbecue is a simple process requiring low temperatures, slow cooking times, and smoke. This means you need to have something you can smoke with, know how to hold a low temperature for a long time and be able to produce the amount and kind of smoke that works best with the food you are smoking. Once you have these basics down you will be able produce some great barbecue.

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When you want to smoke a great brisket you need to start with a great barbecue rub. These 10 rub recipes are the most popular and best that I have. I'm sure that one of them will be perfect for you.

Photo ? 2011 Regarding BBQ Inc., licensed to About.com, Inc.

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Plank grilling is one of the best ways to cook fish, whether it is whole, fillets of steaks. The wood plank, usually cedar, gives you a platform to hold the fish together and make the grilling easier, while the smoke generated by the smoldering wood adds a great smoky flavor to the fish. This method has been used for centuries and has recently gained a new life as people move towards more complex grilled dishes.

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The Meco Corporation has been making electric grills for years. With 200 square inches of cooking surface this is about as big as an electric grill can get and still be able to produce grilling temperatures. While this grill has some unique features it can be clumsy to use.

This this the electric grill for you? Find out by reading the review of the Meco Electric BBQ on Cart Model 9325

Photo: The Meco Corporation

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The Bottom Line

While you can get a equally large grill with all the bells and whistles for this price (around $650USD), this is a solidly built grill that does exactly what it was designed to do, grill. This basic grill gives you great cooking abilities and a side burner like many cheaper grills, but at a higher level of quality. This is probably the best built grill for the price you will find. The BTUs on this unit are a little low for the size, but because of the efficient design you won't notice it. This grill will reach grilling temperatures in less than 10 minutes of preheat time.

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Pros

• Solid construction with good quality materials
• Reliable, even heating
• A good grilling grill with side burner
• Built to last

Cons

• Limited work space
• Lower quality stainless steel side tables and front panel

Description

• Three 12,000 BTU stainless steel tubular burners
• 424 square inches of primary cooking area with 536 square inches of total cooking area
• 36,000 BTU maximum output from the main burners
• 12,000 BTU side burner under a flush mounted cover
• Porcelain enameled steel, cast aluminum, and stainless steel construction
• Crossover piezoelectric ignition
• Porcelain enameled flavorizer bars (grill barrier) with porcelain coated welded steel cooking grates
• Hood mounted thermometer
• Cover and propane tank sold separately
• Built in China by Weber-Stephen Products Company

Guide Review - Weber Spirit E-320 Black

In the early days (the 1980's) of the Weber gas grill the spirit line was their smallest and least expensive grill. With the 2007 model year, Weber as restored this line and now redesigned for 2009. The new spirit is made in China so that Weber could control the price though this grill lists for around $650USD (you can find it for as little as $550USD). You will be able to find this grill virtually everywhere.

The Weber Spirit E-320 has three 12,000 BTU stainless steel burners under two porcelain coated steel cooking grates and a 12,000 BTU side burner. The grease management system of this grill reduces flare-ups and the firebox design gives you a very even heat (though it tends to be a little hotter on the left side). Ignition is from a push button, piezo electric igniter which shouldn't clog anytime soon.

This is a great, basic grill with side burner. If you are serious about grilling food and don't need a lot of extras this is the grill you should buy. The one draw back I have with this grill is the limited work space. With the control valves on the right side table and the side burner in the left table you don't have a lot of space to put down a plate, let alone prepare a meal.

Largely constructed from porcelain coated steel this grill does have stainless steel side tables, though not made of the best quality stainless. The internal components are all of the best quality and built to last.

Weber ranks amongst the best grills on the market and you pay for that quality and the 24/7 support. This is a basic grill will give you dependable performance for many years to come and with a good warranty you'll be able to keep it fixed up and working like new long than most grill last.

Looking for a better Weber? Try the Weber Genesis E-310. Need something a little less expensive? Try the Weber Spirit E-310.

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The debate of the Capital of Barbecue has been going on for decades, if not hundreds of years. Recently certain people have suggested that the number one barbecue city is New York City. Okay, I am well aware that barbecue has exploded in the Big Apple, but number one?
With decent Barbecue Joints popping up all over the world these days the regional flavors of barbecue are blurring. I mean, would you really order the pulled pork sandwich in Austin? With barbecue all over the question where barbecue's capital is, may be leading to new answers. Anyway, this brings us to this weeks question:

POLL: Where do you think the Barbecue Capital is?
1) Charleston, South Carolina
2) Kansas City, Missouri
3) Lexington, North Carolina
4) Lockhart, Texas
5) Memphis, Tennessee
6) New York City, New York
7) Owensboro, Kentucky
8) Santa Maria, California
9) Other (Please Specify in the Comments)

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The Bottom Line

Big green egg has been producing these Kamado Style grills for decades. This one is the smaller of their models but is big enough to cook one 12-pound turkey. What makes this unit great is that while it can produce high temperatures due to the focused heat of its ceramic shell, it can also hold low temperatures making it a great smoker. It's the versatility of the egg that makes it stand out as one of the great charcoal grills of our time. With many accessories available there really isn't much this charcoal grill can't do. At around $360 this large grill is for the person doesn't need to cook for a large family.

Pros

• Ceramic shell holds heat for even cooking
• Excellent ventilation gives you great heat control
• Works great as a smoker
• Can be shut down to snuff out remaining charcoal

Cons

• Small cooking area
• Stand sold separately

Description

• 13 inch diameter cooking surface (133 square inches)
• Top vent cap is cast iron - bottom vent is stainless steel
• Heavy ceramic shell holds heat and stops temperature fluctuations
• Glazed interior makes it easy to clean
• Spring loaded lid for easy lifting
• Porcelain coated steel cooking grates

Guide Review - Big Green Egg - Small

The Big Green Egg is legend amongst backyard cooks. With the ability to hit temperatures over 600 degrees or hold them as low as 200 degrees this unit is perfect for searing steaks and smoking briskets. The Small unit is the smallest full sized grill and the 13 inch diameter cooking surface (133 square inches of primary cooking space) is enough to hold one 12-pound turkeys. This gives you the space too grill up a plenty of food, but remember, this is a small grill.

The ceramic shell of the big green egg is strong and able to withstand a wide range of temperatures so you don't have to worry about it cracking if you heat it up on a freezing cold day. What makes this grill work so well is that the heat is held inside. Even at its highest temperature the outside remains relatively cool. Because of this efficiency of the design you will find that you don't use as much charcoal as you would on comparably sized grills. When you are done cooking you can close up the vents to stop the remaining charcoal inside from burning and hence save it for your next cookout.

Heat is controlled on this grill by a vent in the bottom of the unit and another one on the top. These vents are simple to use but give you a great deal of control. In fact I find that you get better heat control on this charcoal grill than you do on most gas grills.

Big Green Egg is renowned for their service and support so you can really trust making this investment. Eggs tend to last for a long time so while the $360 price tag on this Egg large may seem high divide that out by the ten year minimum you will get out of the grill and it really is a reasonable investment.

This grill is only available through authorized dealers. Check out Big Green Egg's dealer locater to find one.

Looking for something a little larger? Try the Big Green Egg Medium. Smaller? Try the Big Green Egg Mini.

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In northern Georgia and the western Carolinas barbecue sauce starts with mustard. Sometimes it gets some sweet and sometimes it gets some heat. This tangy mustard sauce has a touch of heat and is the perfect barbecue sauce for pulled pork, but don't be afraid to try it on chicken or ribs.

Prep Time: 5?minutes

Cook Time: 15?minutes

Total Time: 20?minutes

Yield: Makes about 2 cups

Ingredients:

• 1 cup prepared mustard
• 1/2 cup brown sugar, firmly packed
• 1/4 cup apple cider vinegar
• 2 tablespoons butter
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon celery seed
• 1 teaspoon Tabasco

Preparation:

Combine all ingredients in a saucepan over a low heat. Simmer for 15 minutes.

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The Bottom Line

In 2007 Char-Broil introduced their The Big Easy Oil-less Infrared Turkey Fryer and came up with something almost as unique as they think it is. The Electric Smoker & Roaster is their latest effort in this product line. While this electric version gains features like a smoker box and a meat temperature probe it also gains a lot in price. When first introduced the original cooker came in around $100USD. This version tips the scales at $250USD, taking away the best feature this product had. The Electric Big Easy is not a replacement for your backyard grill, but it is priced like one.

Pros

• Good temperature control with 15 preset temperature settings
• Safe Alternative to Deep Frying Turkey
• Wide temperature range
• Meat probe for accurate cooking

Cons

• Some foods require creative solutions
• Limited construction quality
• Smoking ability at low temperatures is limited

Description

• 1,500 watt electric heating element between two layers of steel
• 15 setting electric temperature control
• Temperature probe connects to the control panel to tell you food temperature
• Front mounted smoker box
• Rear mounted drip pan (takes disposable aluminum pans)
• Comes with two cooking baskets and two adjustable cooking racks
• 16-pound food capacity
• Made in China by Char-Broil

Guide Review - Char-Broil The Big Easy 2 in 1 Electric Smoker & Roaster

When asked to explain what Char-Broil's Big Easy cookers are, I have struggled for an explanation. Ultimately I decided to describe it as an infrared cooking bucket. In its original version it is a double layer metal bucket on legs with a gas burner between the layers that produces infrared heat in the center. Since then, Char-Broil has added a lid and made the unit larger. Now they had made an electric version of the same technology.

Since food is never exposed to the actual heat source, it really doesn't matter how the heat is produced. I have to admit that I was skeptical that a 1,500 Watt electric heating element would produce the same heat as an 18,000 BTU gas burner, but this little cooker heats up fairly quickly, reaching cooking temperatures in 15 to 20 minutes. This Big Easy can hold temperatures between 125 to 525 degrees F, has a smoker box in the front, and a meat probe so you can check the temperature without lifting the lid.

To operate all you need do is plug the cooker in, load food into the cooking basket, lower the basket inside, and select one of the 15 preset cooking temperatures. If you want to produce smoke you need to preheat the grill to its highest temperature, load wood chips (about a cup's worth) into the front smoker box. Once the unit is producing smoke, reset the temperature to your desired preset number and add the food. Smoke production is a weakness of this unit, but with virtually no air flow and an electrically heated smoker box you can not expect too much.

This is a Char-Broil and that means a certain awkwardness to how its is manufactured. Pieces don't line up quiet right and the handles that you have to put on are designed for a flat surface but mount to a round surface. However, there is very little assembly required so this isn't a big issue. You can take this out of the box and be ready to start seasoning the stainless steel (low grade) in minutes.

I have two issues this this cooker. First of all it started with a product designed to cook a turkey, and this one can still do that, holding a turkey of up to 16 pounds. Foods that are not turkey shaped, or small can require you to get pretty creative with how you fit them into the unit. On Char-Broil's customer forums I have seen people suspending roasts with long metal skewers and just generally coming up with some unique ways to get food cooked. This is something of a hobbyist cooker, but does have a big fan base to draw ideas from when you want to figure out how you are going to cook a rack of ribs.

The second issue I have with this is that it is simply too much. Great for cooking a turkey or a couple of chickens, Char-Broil has listened to the fans of this product who have figured out how to jury rig it to do so many more things, and have added and added to the idea. The original unit cost about $100USD when it hit the market and can still be found in that price range. This electric version has dropped at $250USD making it one of Char-Broil's more expensive products. This cooker, which won't grill a burger or a steak is simply not a replacement for a grill, but is priced like it is. If you don't have a traditional grill, this won't do many of the things you might want it to, and if you do have a traditional grill, do you want to spend this much on a product you might only use a few times a year.

Disclosure: Review samples were provided by the manufacturer. For more information, please see our Ethics Policy.

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The sandwich is probably the perfect meal. While you can stuff anything into it, typically it is piled up with meat, cheese, vegetables between two pieces of bread. The best part is you can eat it without utensils and with only one hand. These sandwich recipe include virtually all types of sandwiches except the most popular of all, the hamburger. So whether you prefer chicken, fish, beef or pork, these sandwiches are prefect for any occasion and hot off the grill.

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These little ribs make a great appetizer or meal. If you have trouble finding them ask your butcher. If he doesn't know what you are talking about, find a new butcher.

Prep Time: 10?minutes

Cook Time: 1?hour

Total Time: 1?hour, 10?minutes

Yield: Serves 8 as an appetizer

Ingredients:

• 2 pounds pork riblets (or rib tips)
• Jack Daniel's Rib Glaze
• 1 to 2 cups of water
• salt and pepper to taste

Preparation:

Place rib tips in a roasting pan on a rack with about 1/2 inch of water. Cover tightly and place in the oven for 1 hour at 300 degrees F. Remove ribs and sprinkle with salt and pepper. Place on a medium hot grill and baste with Jack Daniel's Rib Glaze. Serve with remaining glaze for dipping.

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Don't have the equipment for real smoked pulled pork sandwiches? This slow cooker recipe may not be authentic but it's still pretty darn good.

Prep Time: 15?minutes

Cook Time: 8?hours

Total Time: 8?hours, 15?minutes

Yield: Serves 4 to 6

Ingredients:

• 2 pounds cheap pork roast
• 1 package cheap white bread buns
• 1 8 ounce can of tomato sauce
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 tablespoon black pepper
• 2 teaspoons cayenne

Preparation:

Put pork roast in crock-pot for a good 8 hours. Remove and let cool. Shred pork by hand removing any excess fat. Drain Crock-Pot. Return pork roast on a low heat. Add remaining ingredients and stir until well mixed. Serve on cheap buns.

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This is a great topping for those who love sauerkraut on their hot dogs. By mixing these ingredients together you get a great way to finish off a hot dog. This is a quick and easy way of putting together a great Chicago Style Hot Dog.

Prep Time: 10?minutes

Cook Time: 10?minutes

Total Time: 20?minutes

Yield: Makes enough for 8 to 10 hotdogs

Ingredients:

• 1 can (15 ounces) sauerkraut, rinsed and drained
• 1/4 cup sweet pickle relish
• 2 tablespoons sugar
• 1 tablespoon mustard
• 1/2 teaspoon caraway seeds

Preparation:

Combine all ingredients in a saucepan and heat until warmed through. Serve on your favorite hot dog in a bun.

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It's one of the oldest grilling jokes, but yes you actually can make soup on the grill. By grilling ingredients for your next soup, from tomatoes to sausages, you can add so much more flavor. So, don't boil to cook, grill then soup.

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Char-Broil has taken their Big Easy cooker to a whole new level with an electric version of their "oil-less turkey Fryer". Now labeled as a smoker and roaster, this infrared cooking bucket has a smoker box, 15 preset temperature settings, and a meat probe. Find out if this is the right outdoor cooker for you.

Read the review of the Char-Broil The Big Easy 2 in 1 Electric Smoker & Roaster

Image: Char-Broil LLC

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The BBQ competition season is winding down with the Jack Daniel's Invitation this weekend. This year has seen records broken in every category from attendance records to the number of competitions. On the other hand I talk to people when I'm traveling to and from one of these competitions and many of them seem surprised to find out that there is such a thing as a barbecue competition. Obviously many people not only don't attend them, but don't even know about them. Now I know that you probably have heard of barbecue contests, but I thought I would throw out the question any way:

POLL: Do you go to Barbecue Competitions?
1) What's a Barbecue Competition?
2) I've been to one
3) Occasionally
4) I regularly attend competitions
5) I follow the circuit like a deadhead
6) I'm a competitor
7) Other (Please Specify in the Comments)

Photo ? 2011 Regarding BBQ Inc., licensed to About.com, Inc.

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We have a new video that shows you how to put together and use a vertical water smoker. I get a lot of questions about how to use a water smoker and this video puts the information together in a quick and easy way, and best of all the video stars world famous BBQ pit maker David Klose.

Watch: How to Use a Water Smoker

Image: About.com

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The Bottom Line

Cuisinart is, of course, synonymous with quality kitchen appliances. Now they have an outdoor portable gas grill. This unit is built, in many ways, like a small version of a full sized gas grill. The single stainless steel tubular burner runs around the firebox providing pretty even heating (mine is hot in the front left corner). The grill generates good heat output and is certainly hot enough for most any grilling task. With the vegetable tray (basically a grill topper for small foods) you get a lot of versatility out of a small but powerful gas grill.

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Pros

• High heat output for a portable grill
• Large cooking area
• Good grease management
• Grills like a full sized grill

Cons

• Fold out side tables are thin and a little awkward
• Flame tamer is thin porcelain steel
• Heavy for a portable (40 pounds)

Description

• 240 square inches cooking area
• 12,000 BTU maximum output from a singular loop burner
• 40 pounds total weight
• 304 stainless steel burner with 430 stainless hood and side tables
• Porcelain coated cast iron cooking grate
• Large fold out side tables
• Uses standard one pound disposable propane bottles
• On knob piezoelectric igniter
• Comes with a 120 square inch grill wok for small items and vegetables

Guide Review - Cuisinart All Foods Portable Gas Grill

As more and more people find themselves living in places where a full sized grill just won't do they forced to turn to smaller, portable grills. This means more and more portable grills on the market and this year we get Cuisinart's entry into outdoor cooking. The "All Food Gas Grill" by Cuisinart is a large, powerful portable grill designed more for the small patio than the backwoods.

While not exactly an inspired design the Cuisinart Portable Gas Grill cooks well and is a good looking grill. It produces fairly even heat, something many portables have trouble doing. The two stainless steel side tables fold under the hood making it easier to carry and store. These tables are a little flimsy and awkward to maneuver but are a nice feature. The body construction is largely painted steel so this unit won't take a lot of punishment but well cared for it should last for many years.

From a cooking standpoint this is an excellent portable gas grill. The 12,000 BTU burner produces enough heat for most anything you want to grill and the relatively heavy porcelain coated cast iron cooking grate gives you good grill marks. No, this grill won't sear a steak at super high temperatures, but you can still make a great steak with it. The dual layer hood keeps the outside cool and the drip pan collects a good amount of grease so you shouldn't need to clean it out while in use, but you will want to clean up this grill after each use.

At around $200USD this isn't the cheapest portable gas grill on the market but it is competitive in quality and size with similarly priced grills.

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No great barbecue or cookout is complete without a set of great side dishes. From the traditional BBQ beans and potato salads to vegetable dishes, these side dish recipes have been the most popular on my site. So whether you want a big bowl of spicy beans or corn on the cob make up a great side dish the next time you have a big cookout.

Photo ? 2011 Regarding BBQ Inc., licensed to About.com, Inc.

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