You can do this as grilled pineapple slices, either a full circle or a half circle.  Going smaller with the grilled pineapple can be tough, as you may find your fruit slipping through the grill.

First slice your pineapple.  You want to cut the core out, so only the tender fruit remains.  I find it easier to slice the into full circles, cut those in half and then cut out the cores.

For grilled pineapple, you want the slices to be about as thick as your pinkie finger.  Maybe a tad smaller if you have large pinkies!

Once your pineapple is sliced, lay it out on a dish in a single layer.  I like to lay it out on the dish I’m going to place the cooked meat on.  Take your bbq sauce and lightly brush each side of your pineapple slices.

You can use any bbq sauce you like.  I will typically use whatever I happen to be using for the meat that day, or I will go with Kinders mild.  It has a light, sweet flavor with a little spice, and it’s not too thick.  Experiment with your favorite sauces!

Once the sauce is brushed on, you want to sprinkle the pineapple slices on one side with a 50-50 mixture of cinnamon and sugar.  Be generous, but don’t sprinkle more than will stick to the bbq sauce.

Place the pineapple slices directly on the grill over medium heat, with the cinnamon/sugar mixture side face down.  Depending on the heat of your grill, you will grill these for 7-8 minutes per side.  Before flipping the pineapple, add another light brushing of bbq sauce and a generous sprinkling of the cinnamon/sugar mixture.

Your grilled pineapple is done when you can see the sear marks from the grill on the fruit.  If you follow this grilled pineapple recipe correctly (or practice until you get the feel for it), you will get a nice sear on your grilled pineapple, and a caramelized coating from the bbq sauce/cinnamon/sugar mixture.

There it is in a nutshell, our grilled pineapple recipe for grilled pineapple slices.  It goes particularly well with ribs and salmon.

There’s nothing better than a perfectly grilled steak, and we’ll show you how to obtain that perfection. When following our grilling steak techniques it is important to keep in mind that certain cuts of steaks should be prepared more carefully in order to ensure the best results. Each cut of meat is a bit different, but the technique is similar to them all. Sear, then finish cooking more slowly with a lower heat.

Keep in mind when using the slow cook grilling steak techniques that there is always the chance that the meat will dry out as a result of the hot air. To prevent this, many people will use what is called a “wet mop” technique. There are many different wet mops that you can use with such grilling steak techniques, including a combination of apple juice and tomatoes. The goal of this technique is to provide the steak with some flavor, prevent it from drying out and ensure that it does not burn.

There are also several other tips that should be kept in mind when grilling your steak to perfection. First, you should sear the meat at a high heat directly on the hot grates, regardless of whether you intend to slow cook the meat. Second, if you are slow cooking your steak, reduce the heat of the grill. You can do this with a charcoal grill by placing the lid on top of the grill, or by planning ahead and creating a hot zone and a cool zone through the placement of your charcoal.

If you find that your meat is drying out when slow cooking it, you might consider placing the meat on a tray. This will help to reduce the drying effect that the hot air can sometimes have on steak. To make sure that the moisture and juices do not cook out of the meat, it is critical to make sure that you finish off the meat using an indirect heat. Direct heat is great for searing the meat, but should not be used to finish it off. You want to make sure that the meat remains moist, too much hot air will do the opposite. Use the above mentioned grilling steak techniques and you will soon have a perfectly grilled steak.

The first and most important of our grilling tips for shrimp is to make sure that you choose the right size shrimp. One of the biggest mistakes that many people make when grilling shrimp is to try to grill shrimp that are too small. Using small shrimp is a sure way to add headache to your grilling, they are difficult to work with on a grill, and simply don’t work. Instead, make sure you choose large sized shrimp, the larger the better. Not only will they be easier to handle, but they will look much better than a bunch of small grilled shrimp!

The second of our grilling tips for shrimp that you should follow is to make sure that you either use a grilling basket or a skewer. This makes it easier to handle the shrimp while you are cooking them. It is only a matter of personal preference as to whether you go with the basket or a skewer.
 
Another mistake that is commonly made is overcooking your shrimp. Shrimp cook very quickly so you will need to watch them carefully. Overcooked shrimp will become very tough and flavorless. The result will be shrimp that are not nearly as tasty as they could be when prepared properly, so be sure to keep a close eye on your shrimp and avoid overcooking them.

There are many additional grilling tips for shrimp that you can use to add flavor to your shrimp, depending upon your taste. Some grilling tips for shrimp call for brushing olive oil on the shrimp before cooking. If you want the taste of the shrimp to shine through this is an excellent recipe to use.

You could also add some seasoning, depending on what flavor you are looking for. Many grilling tips for shrimp include seasonings such as lemon juice, garlic, salt, pepper, basil, parsley, etc. You might also consider experimenting with some of your favorite herbs and seasonings as well to create a unique taste.  We really like garlic butter shrimp, when grilled properly, they are amazing!

There are a number of ways you can season or marinate the fish when grilling salmon. Barbeque sauce, rubs, marinades, garlic and butter, the list goes on and on. Many people are conditioned to cook salmon in the oven, but by grilling salmon, it really brings out a nice smokey flavor to the fish.

When grilling salmon, the trick is not to over cook the fish. It does not take all that long to grill salmon, maybe 20-30 minutes depending on how thick it is, and whether you are grilling it direct or indirect.

I prefer to grill my salmon using the indirect method. It cooks a bit slower, I can keep the lid on my Weber, and it adds the smoked flavor that I really enjoy. In addition to grilling with the indirect method, using a plank is an excellent way to bring more of that smoked salmon flavor into your fish.

If you want something simple and quick to prepare when grilling salmon, try taking some of your favorite barbeque sauce and marinating the fish for an hour or so. Then, add some pineapple (slices or chunks, don’t pour the juice in if using canned fruit) to the mixture and let that sit for a couple minutes. Be sure not to let it sit too long, as the pineapple juice can give the fish an odd texture if allowed to marinate in it. Five minutes tops with the pineapple in the mixture is a good rule of thumb.

Put the whole thing on the grill, using either a plank or some tinfoil to set it on. You can even take some of the pineapple off the fish and put it directly on the grill to sear it. Season everything with salt and pepper while grilling. Very basic, but very tasty!

If you like grilling salmon, be sure to check back in with us. We will be adding grilled salmon recipes, among other BBQ recipes, in the near future. Happy grilling!

There are also recipes for grilling ribs that do not call for boiling the ribs first. These recipes for grilling ribs will take longer to prepare, so you should make sure that you have plenty of time available to grill the ribs.

When selecting a rib recipe you will need to choose from among recipes for grilling ribs that are based on either a wet rub or a dry rub. What is the difference between wet rubs and dry rubs?

Any type of rub is a mixture of herbs or spices that are applied to the meat prior to cooking. A dry rub is just what it sounds like, a dry mixture of herbs and spices. A dry mixture can become a wet rub when liquids are applied to the mixture. A wet rub is similar to a paste. Rubs are an excellent way to add taste and flavor to meat due the way they tend to stick to the meat during the grilling process.

There are many different recipes for grilling ribs that are based on rubs. You will find that many such recipes contain either chili powder or paprika. The reason for this is to typically add color to the rub as well as to the cooked meat. Of course, you can also experiment with a variety of different rubs, even making up your own rub based on your favorite herbs and seasonings. Either way, rubs are a great way to produce ribs that are tasty and will practically fall off of the bone.