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BBQ -- the omnivore’s delight!

We’re willing to bet that all of us – dedicated meat eaters (hi there, Paleo peeps!), omnivores and vegetarians alike – have at least one thing in common. We all know, in this deep, intuitive way, that fabulous things happen to food when it’s grilled that can’t be achieved with a kitchen oven.

There’s just something undeniably satisfying about barbecuing. Nothing beats the sense of anticipation of a backyard BBQ, which makes simple yet satisfying hamburgers or hotdogs something to look forward to.

But limiting BBQ season to those traditional standbys would do today’s multipurpose outdoor grills a huge disservice. The features on these grills have really taken what home cooks can do right in their backyards to eleven.

Super convenient hybrid gas and charcoal BBQs, kamado style ceramic grills and wood pellet grills let you roast, smoke and even bake all kinds of dishes. So whether your BBQ jam is all about low and slow ribs or you’re looking for new ways to make deliciously healthy mediterranean dishes, there are countless ways to up your BBQ game.

Let’s dig in! What can be cooked up on, say, a Louisiana pellet grill, a Coyote hybrid or one of their Asado smokers?

Where do we even begin? There are so many appetizing options, to keep our heads clear, let’s just go through a hypothetical menu.

Main courses

Smoked meat and fish (salmon is a favourite, for sure, but mackerel and sturgeon are amazing smoked, too) are redolent with deliciously complex flavours. A Louisiana pellet smoker is a no brainer for anyone who craves smoked meats or fish.

With true convection cooking, a rotisserie is not needed! Air-flow is circulated for even heat distribution, reaching true cooking temperatures up to 600°F. The range of pellets that fuel these smokers contribute even more flavour!

Great smoky flavour can also be had with a Coyote Asado smoker. To make lusciously juicy and flavourful chicken :

1 - Put the handy Coyote Chicken on the Throne
2 - fill it with the basting liquid of your choice, (such as wine, beer, or broth)
3 - Slow roast it. (Check out this demonstration for a complete description.)

Designed for the BBQ enthusiast, this type of smoker is better known as a kamado or ceramic grill/smoker/oven. These charcoal fueled devices are modern versions of the Japanese kamado, an earthenware cooking urn whose original design is probably at least 3,000 years old.

Whichever method you use, keep in mind that there’s no reason to stop at chicken! Smoked turkey, goose, and (heaven help us!) duck are amazing.

You could spend a lifetime exploring combinations of brining, basting liquids, herbs and (if you have a smoker) different flavours of smoke pellets with different types of poultry.

On a completely different note, if a surf and turf menu is appealing but time is short, a Coyote power burner will make steamed mussels or clams another main course option to complement steak or other grilled meats. Luxurious yet simple, this dish requires :

1 - a bit of liquid
2 - maybe some herbs and garlic to cook the shell fish in

It cooks up so quickly it could practically be considered fast food.
Finally, if pizza is on your list of favourite things a Louisiana wood pellet grill (as you can see! ) or a Coyote Asado smoker belongs on that list, too. These grills seal tight and get up to temperatures that make them real outdoor ovens — in other words, they’re basically pizza magic just waiting to happen.

Sides and veggies

Grilled skewers of marinated veggies, meat, fish, or tofu (which goes through a complete personality change when marinated and grilled) not to mention sweet potatoes (just peel and slice them up and toss them in a tin foil packet with rosemary, olive oil, and if you like a hint of spice, a little paprika) will please vegetarians and omnivores alike.

That Coyote power burner we mentioned above comes in handy when it’s time to boil up a big pot of corn on the cob, but if you want to take it up and notch and add a stainless steel griddle accessory.

That’s if you don’t want to grill corn cobs over charcoal for more smokey flavour. Coyote’s hybrid gas & charcoal grill allows both options, of course, so running a little side by side comparison/taste test is an option.

Also if their hybrid doesn’t appeal to you, Coyote offers you the choice of two separate units, which results in even more cooking space.
Charing veggies over the open flame of a coal grill is enjoyably engrossing. Yet there are times … like, when you’ve just come home from a long day at work . . . when the control of a gas grill is reassuring and maybe a bit more relaxing. The Coyote hybrid grill comes to mind, in this case with their laser-cut signature grates designed for the perfect combination of surface area, airflow, and heat penetration. Let’s just say there’s food for thought, there.

If you need a snack while you’re thinking it over, try throwing :

- almonds
- cashews
- pecans

Or whatever combo suits your fancy into a flame proof skillet (a cast iron pan will do) :

1- mix in just enough oil to coat them along
2 - add your choice of spicy or sweet (or both?!) seasonings
3 - set your pan on the grill.

Don’t let them burn . . . they’re so good, you won’t want to waste any.

Dessert

A BBQ can produce great pizza, so why not pie? Ricardo suggests this nice berry tart. Or check out this strawberry rhubarb pie.

But great desserts aren’t limited to pies and pastries. If you’ve never tasted perfectly caramelized barbequed pineapple served with a good dark chocolate, you might think this combo is odd. Just try it once, though (or for, that matter, grilled peaches and ice cream!) and you’ll see your BBQ with different eyes. Grilling fruit brings out their sweetness, making for an easy yet really wonderful end to a meal.

How long would it take to list everything that can be cooked up on a BBQ?

As chefs and home cooks keep coming up with new recipes and ideas, continually expanding our collective repertoire of BBQ favourites, it doesn’t look like we’ll ever get to the bottom of all the possibilities out there.

Whatever type of grill you’re working with, whether it’s a Coyote hybrid, a Louisiana pellet grill, or a kamado style charcoal BBQ, you’re all set to tantalize every type of appetite with anything from a quickly put together after-work dinner right up to a full on three course feast, without turning on your kitchen oven even once!
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