Outdoor Charcoal Grill

Mark answers:

Just do it in the oven if you don’t have a smoker. The direct heat of the charcoal will be too hot.

Lay out some big wide Foil, drench the brisket in Worcestershire sauce, put the run on, wrap it up as tight as I can. Place it in a disposable or size enough broiling pan, into the fridge for 24 hours.

Set the oven to 225-250, ( I don’t have a smoker), it cooks for 10-12 hours. Never touch it.

Pull it out, clip the corner off the foil, pour all those wonderful juices into a bowl. Skim off the fat from the top and you have got the best drippin dipping sauce you can imagine. I always have a container along side the meat, It’s amazing!

If you have canned gravy for taters and such, put 3-4 spoon fulls into it, wakes up pre made gravy like WOW!!! Of course you can make it from scratch and it’s even better.

I buy as large a brisket that looks pretty good, generally around 14-15 lbs, end up trimming off 4 in fat before cooking.

Mark answers:

Sprinkle with pepper,salt,garlic powder, add one sliced onion,sliced green bell pepper and can of mushrooms. Wrap the whole batch in aluminum foil leaving top slightly open. Place on drainage pan in a 300 degree oven for about 1 hr. If the chops are frozen increase cooking time to 2 hrs @ 300 degrees

Mark answers:

I know you say “stove top” but let’s kill two birds with one stone.
Heat the house and cook the corn all at the same time. Just below the stove top is the stove middle, holy smokes it’s and oven, just kidding with ya, I’d roast those cobs with oil,salt,pepper and a bit of garlic powder, 350 for about an hour, uuuummm use the cookie sheet, that way you can shake roll the cobs easier ever so often.
Fresh is best, no freeze

Mark answers:

Depending on the heat of your grill ….it should only take about two minutes a side on high heat. Hight heat will give you a nice Med-Med Rare steak and the veggies will be cooked, but still have some crunch!
Make sure your grill is nice and greased so the kebabs dont stick and try not to flip them until the two minutes has elapsed. You want to get a nice sear on the meat and the veggies and this can only happen with constant contact with the grill….flipping them too much wont get you those nice, tasty grill lines we’re all after!!!
Yumm…I want some kebabs now!
***ps: If you’re using wooden kebabs, soak them in water before going on the grill

Mark answers:

We’ve gotten good results over the years with Kingsford charcoal. You may also find the grilling tips at charcoalbob.com helpful as well. They will tell you how to build the fire and give you instructions for how to grill things like steak, pork chops, boneless chicken breasts and burgers.

Mark answers:

They should be fine. The vinagar acts as a preservitive…Fire up that grill!!

Mark answers:

Little bit of oil, cook until desired amount, I prefer well done.

Within the last minute of cooking put on propreca, with a touch of seasoning salt.

Sounds weird but tastes great.

Mark answers:

Chicken,alfredos always good

Mark answers:

My dad does this all the time… It is the only way my little brother will eat salmon! Soak the cedar plank for a few hours before, that will cause it to smoke and not burn. Meanwhile, marinate the salmon in like a garlic/onion marinate. I don’t really know what my dad uses, but you can experiment on your own! Then once you put the salmon on the plank, and slip it on the coals, keep a spray bottle handy and spritz the salmon and plank every little while to keep the plank nice and wet. Make sure your charcoals are covered, you want the smoke to stay around the salmon as much as possible! Good Luck!
–Mannus

Mark answers:

Steak tip and noodles
* 1 pound sirloin tips, cubed
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (1.25 ounce) package beef with onion soup mix
* 1 (4.5 ounce) can mushrooms, drained
* 1 cup water
* 1 (16 ounce) package wide egg noodles

1 Preheat oven to 400 degrees F (200 degrees C).
In a 13×9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.