The temperatures are hot…so why not enjoy the outdoors with some grilling. Here are some of our favorite tips and products from our local Men in Carlsbad for the Best BBQ.
JR PHILLIPS: SALMON ON CEDAR PLANK
Season the salmon with spices of choice and lay it skin side down on top of the cedar planks. Cover with sliced lemons. Close the grill and cook for 12-15 minutes
GREG NELSON: FLANK STEAK A
Nelson Family Tradition is when I barbecue what we affectionately call “Mystery Meat”… better known to others as marinated Flank Steak. I use Teriyaki sauce, heavy pepper, garlic salt, lemon pepper and anything else that sounds good at the time!!! But the “hot off the grill ” samples are so popular that usually 1/3 of the meat is eaten before dinner is served.
SAM ROSS: TRI-TIP
I prep the tri-tip by leaving it out for thirty to sixty minutes then season with olive oil and Texas BBQ Grand Champion Rub. To get the most flavor I use 100% Mesquite Lump Charcoal, which gives a subtle smoky flavor. I always grill on my Big Green Egg. I set the temp to 250 degrees and I indirectly cook to 120 degrees. Pull the meat off and let it rest for about 20 minutes and bring the grill temp up to 700 degrees. Then I finish with a 5 minute reverse sear on each side. I find it gives a nice bark on the outside and leaves middle pink and juicy. Make cleanup a breeze with the power of steam. grilldaddy.com
Set it and forget it with the ichef Thermometer by Maverick. Insert Probe, set to doneness preference and turn your smartphone into a thermometer. It beeps when it’s ready so you can sit back and relax. ichefthermometers.com
No backyard BBQ is complete without a cold beer. We suggest swinging by Arcana Brewing and grabbing a growler of their freshest brew. arcanabrewing.com