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To give these spareribs the smoker style treatment (without the smoker), use a charcoal grill. Season the ribs generously with a simple brisket rub made with garlic salt and black pepper.
Nothing tops a day spent outdoors with loved ones and a cold drink in hand—but a tasty spread of backyard eats could only make it better. Fire up the grill and fasten your “Kiss the Cook ...
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Grid ironing is the cooking of meats or other foods using a grill suspended above a heat source. Grilling is often performed outdoors using charcoal (real wood or preformed briquettes), wood, or propane gas. Food is cooked using direct radiant heat. Some outdoor grills include a cover so they can be used as smokers or for grill-roasting ...
Outdoor cooking with a large pot and other utensils A gas cartridge portable stove. Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomad in cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in ...
Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring.
It’s hard to beat the pleasure of grilling your dinner over an open fire—and when the forecast is in the upper 80’s (or higher), it’s also a no-brainer for low-effort...
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