Summertime grilling is an institution in this country, and it’s more than simple dogs and burgers these days. Modern grilling goes beyond simple meats and veggies as it allows homemade chefs of any caliber to cook luxurious meals in a variety of ways. The ingredients to becoming a grillmaster are simple: use a quality grill and a tried and true recipe.

Broilmaster, Coyote, Big Green Egg–if any of these brand names are new to you, take some time and get to know them. The type of grill you use plays a huge part in the quality of food produced, and these three are a few of the best we’ve tested. Why these three particular grills? For one, they each do something a little different from the other, and this difference will affect the way you grill and the taste of the food. Here’s some quick info on each:

Broilmaster Super Premium Series (gas/natural gas)

The recently restyled Super Premium Broilmaster is built to last with the grids, griddle, control panel, folding retract-a-rack, and adjustable lid stop all made out of stainless steel. So not only does the grill look sharp, it will maintain this look for a very long time.

Performance-wise, Broilmaster hits the bullseye with the Super Premium series. The 45,000 Btu’s provide searing heat from corner to corner of the grill top, which allows for a perfectly uniform output of heat at any level so you can be sure every item on the rack is being cooked equally. What’s more, Broilmaster has added Flare Buster Ceramic Flavor Enhancers to help maintain and distribute heat while simultaneously keeping unwanted flames from reaching your food. 

Grill Features:

-695 Sq. In. of Total Cooking Area

-Heavy-duty cast Aluminum Construction

-45,000 Btu Input

-Stainless Steel Bowtie Burner

-2-Piece Stainless Steel Rod Cooking Grids (3-Levels)

-Stainless Steel Smoker Shutter

-Stainless Steel Griddle

-Stainless Steel Control Panel

-Stainless Steel Retract-A-Rack

-Flare Buster Ceramic Flavor Enhancers

-Fits all Broilmaster Mountings

Recipe: Beer-soaked Steak Kabobs

-ingredients:

• 2 lbs boneless tenderloin steak cut into 1-1/2 inch cubes
• 1-1/2 cups of beer (light ale or pilsner is best)
• 1/4 cup Dijon (or stone ground) mustard
• 1/4 cup honey
• 1/2 cup minced onion
• 3 large garlic cloves minced
• 1/2 tsp whole cloves
• 1/4 tsp ground cinnamon

-prep:

In a large bowl, combine everything except for the steak. Once the ingredients are mixed well, add the cubed tenderloin and make sure all the pieces are thoroughly coated with the mix then seal the container and refrigerate overnight (or at least for 2 hours). Once ready to cook, remove the meat and skewer the pieces with your choice of veggies.

-cooking:

Grill the kabobs over medium-high heat (350-400 degrees) for 15 to 20 minutes. For evenness, turn frequently while cooking.

Coyote Pellet Grill

Coyote Outdoor Living’s Pellet Grill is designed to elevate your grilling experience by ensuring that every meal is cooked to perfection. This is done through the super easy-to-use digital touchscreen interface that provides complete control over your grilling. Simply set your levels to how you want them and walk away while your Coyote grill does the rest. And, similar to the Boilmaster, the Coyote Pellet Grill is constructed with high-grade stainless steel so there won’t be any issues with durability. Load the hopper with pellets, set your temperature/temperature range, and let the Coyote do the rest.

Grill Features:

-High-tech touchscreen that is easy to use and gives an incredibly precise cook

-Built with 304-grade stainless steel components

-Front-loading pellet hopper for easy and convenient fueling and refueling

-Comes with interchangeable burn pot grates so you can quickly and easily go from searing to smoking

-Has 3 temperature probes that monitor foods as they are cooking

Recipe: Baby Back Ribs

-ingredients:

• 2 racks of baby back ribs
• your favorite prepared BBQ seasoning rub
• 1 Fat Tire beer
• 1/4 cup chile sauce
• 2 tbsp sundried tomato paste
• 3 tbsp brown sugar
• 1 tsp Cajun or other southwestern seasoning
• 3/4 tsp liquid smoke (optional)
• 1/4 tsp mustard
• 1/4 tsp hot sauce

-prep:

Take the racks of ribs and use the BBQ rub on them and set aside. Thoroughly mix together the remaining ingredients then add the meat and make sure every piece is covered in juicy goodness. Place in the refrigerator for an hour or so before throwing them on the grill.

-cooking:

Load the hopper to your Coyote grill and set the heat to low, low-medium. Add the ribs and let cook anywhere from 60 to 90 minutes (think low and slow) or until they hit the right temperature for your liking.

Big Green Egg (smoker)

The versatility of the Big Green Egg is impressive, as it can cook anything from meats to rice, even baked goods. Because the Egg is made of ceramic, it can safely reach impressively high heat levels and remain there with complete stability. Though it uses charcoal just as a standard grill does, the resulting flavors and tenderness provided by the Green Egg are simply unmatched. Once assembled and placed in a nest or table (these smokers are required to be housed inside of some sort of device, table, or countertop) you are ready to start smoking.

Grill Features:

-The Big Green Egg comes in 7 different models, and all of them can provide for every lifestyle and occasion

-Made with quality materials and meant to last for a lifetime

-Made from high-grade ceramic that can reach high levels of heat

-There are seemingly endless possibilities for grilling: any meats, stews, pizzas, desserts, veggies, you name it

Recipe: Smoked Brisket

-ingredients:

• 6-8 lbs brisket
• Rub and/or marinade of your choice

-prep:

Take the brisket and trim any excessive fat, but be sure to leave around a quarter-inch of fat (which will turn into crispy goodness!). Rub down or marinate the meat and place in the refrigerator for 2 to 4 hours.

-cooking:

Make sure you have cleared your calendar for most of the day so you can attend to your smoker and what’s being smoked. Here is how your cooking day should go:

• 9:00 AM–remove the brisket from the fridge and let it get to room temperature.
• 9:15 AM–set the Egg for indirect cooking at 250 degrees (using smoking chunks or chips of hickory, mesquite, oak, or apple).
• 9:30 AM–place the brisket with the fat side up on the cooking grid and close the lid. (If you want to monitor the cooking temperature of the brisket remotely, use the EGG Genius.)
• 12:30 PM–open the top and check the internal temperature of the brisket. Once it reaches 165 degrees to 170 degrees, it’s time to remove the meat from the Egg, wrap the meat in butcher paper, and place it back on the smoker and close the lid.
• 1:30 PM–check the internal temperature again, and once it reaches 200 degrees to 205 degrees, remove it from the Egg and set it aside so it can rest and continue to cook a bit.
• 2:00 PM–unwrap the brisket from the butcher paper and slice quarter-inch pieces, cutting against the grain of the meat. Serve with any sides you like.

Take your grilling to new heights with the Broilmaster, Coyote, or the Big Green Egg. You won’t believe the difference in flavor, and you won’t want summer to end.