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How to Smoke a Turkey on a Grill

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how to smoke a turkey

How to Smoke a Turkey on a Grill

It’s no secret that the GrillJunkie team loves to grill. in fact it’s “What Fires Us Up!” In this blog post the team explains that you don’t need any fancy equipment to smoke a turkey.

Traditional roast turkey is great, don’t get us wrong. But there’s one challenge with having a big, delicious bird take up your whole oven on Thanksgiving Day: It takes up your entire oven on Thanksgiving Day.

This is our definitive guide to getting a great smoked turkey, using either a gas or charcoal grill. We love smoking turkeys because the flavor is awesome, but also because it frees up valuable oven space on what tends to be a hectic day.

But first, let’s go over some points that are important to keep in mind when making a perfect smoked turkey.

Grilled Turkey Recipes! We don't need no stinkin' ovens!

Grilled Turkey Recipes! We don’t need no stinkin’ ovens!

1. Turkeys should not be smoked in a roasting pan (or even on a rack in the roasting pan), and especially should not be roasted while resting in liquid. This will result in a soggy chicken. Our solution is to smoke the turkey directly on the grill grates, with a roasting pan filled with one inch of water underneath the grates about 3 to 4 inches from the meat. This will keep the cooking environment moist, but let the turkey crisp evenly on the outside.

2. Turkeys should not be trussed. Dark meat tastes best at 175°F, and breast is best at 165°F; trussing means that the whole bird will reach the same temperature all around, which is not what we want. Allowing the turkey to lay naturally will let each section reach the optimal temperature at the same time.

 3. Smoked turkeys should be minimally stuffed, and only with aromatics, to ensure proper airflow and even heating. The peel of citrus fruit is perfect, while the a whole lemon would just cool the turkey down too much. Many items in the cavity will result in a soggy turkey.

4. Mild smoking woods (alder, apple, or cherry) are best with poultry. A little goes a long way. The GrillJunkie team uses a combination of chunks and chips, which we’ll explain later.

5. Turkeys should be brined overnight, coated with fat only initially, and minimally seasoned. Brining keeps the turkey from drying out during the smoking process. Basting the turkey only results in soggy skin, so it’s best to only add fat at the beginning of your cooking adventure. Lastly, overly seasoning the skin just makes inedible skin. Let the brine and aromatics add flavor.

6. Turkeys should not be carved from the carcass. Instead, the bird should be deconstructed and each piece can be carved individually.

How to Smoke Turkey on a Grill

Smoked Turkey and Gravy Serves 6-8, depending on the size of the turkey

  • 1 quart water
  • 1 cup kosher salt
  • ½ cup honey
  • A bunch of ice cubes
  • 1 whole thawed turkey, 10 to 15 pounds, neck and giblets removed and set aside
  • 1 large handful wood chips (alder, apple, or cherry wood)
  • 2 to 3 wood chunks (alder, apple, or cherry wood)
  • Peel of 1 lemon or orange
  • 1 small bunch fresh sage
  • 1 small bunch fresh thyme, plus pinch for gravy
  • 1 small onion, quartered
  • 4 cloves garlic
  • 3 tablespoons melted ghee (or 1 tablespoon melted butter plus 2 tablespoons olive oil)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 10 peppercorns
  • 2 tablespoons butter
  • 2 ½ tablespoons of flour (or rice flour or coconut flour)

Pour 1 quart of water into your largest stockpot, then add the kosher salt and honey. Heat the stockpot on high heat and stir everything together with a wooden spoon until the salt and honey are dissolved. Remove from heat, pour in a bunch of ice and stir everything around until the ice melts and the water turns cold, or at least room temperature. Add the turkey to the stockpot and fill with cold water until the turkey is fully submerged in the brine. Cover the stockpot and put it in the fridge (or a cold basement, between 32°F to 40°F ) overnight, up to 12 hours.

The next day, remove the turkey from the brine and dry inside and out with paper towels. Place it on a wire rack on a baking sheet to air dry for 30 minutes while you prepare your woods and aromatics. If you have room in the fridge for the baking sheet and turkey, great, otherwise you can leave it out at room temperature.

how to smoke a turkeyWhile the turkey dries, prepare your smoking woods. In two small aluminum pans, place one handful of wood chips and a few wood chunks. Fill the pan that has the chips with about ½ inch of water. This will let the chunks catch fire and smoke first, and by the time the chunks are nearly done smoking, the water will have evaporated out of the wood chips pan and the chips will start smoking. This way, you’ll get constant smoking without having to add chips. We would either use a combination of alder and a fruit wood, or stick with one fruit wood.

Place the small aluminum pans under the grill grates, on whatever side of the grill you’re going to keep hot (my burners run horizontally, some run vertically; adjust as needed). On the cool side of the grill, place a large aluminum pan under the grill grates and fill with 1 inch water. This water will keep the grill moist but also catch the turkey drippings and can be used to make gravy afterwards (more on that later).

If you’re using a charcoal grill, the setup will be similar: your charcoal on one side and the turkey and drip pan on the other. You’ll want to use only wood chunks, and add more chunks and charcoal about halfway through cooking. (We’ll let you know when.)

Prepare your aromatics (citrus peel, herbs, onion, and garlic) for stuffing. Lemon or orange rind is better than actual fruit pieces, because you’ll get the aroma without the added liquid inside the bird, which can mess up your cooking times.

Once the turkey has air-dried, stuff it with the aromatics, making sure there is plenty of extra room. If it’s a tight squeeze, don’t use all of the onion. Brush the turkey all over with melted ghee, starting with the underside of the turkey. It’ll start to harden as you brush it on, which is fine. Get every nook and cranny you can. Season all over with kosher salt and fresh-ground black pepper.

Heat your grill on high heat for 10 minutes, until the wood chunks start to smoke. Turn off all the burners but one, leaving it on high. Adjust the heat as needed to get to a stable 325°Char-Broil Kettleman Charcoal Grill

Once the temperature is stable, put the turkey on the grill and cover each wing tip with tin foil. This helps to prevent the wing tips from overcooking too quickly. Cover and smoke for one hour.

As it smokes, take the turkey neck and gizzard (not the liver) and about 10 peppercorns and simmer them in a quart of water on low, which we’ll use to make the gravy later.

After an hour, carefully pick up and rotate the turkey 180 degrees, so that its other side is now facing the hot side of the grill. Tilt the turkey towards its backside and drain out any collected liquid into the pan underneath it. Remove the tin foil from the wing tips. Cover and smoke for another 45 minutes. If you’re using a charcoal grill, this is a good time to add more charcoal or wood chunks if needed.

After the turkey has been smoking for 1 hour and 45 minutes, open the grill and again pour out any of the turkey’s collected liquid into the pan underneath it. Check the breast and thigh temperatures with an instant-read thermometer. You want the breasts to register 160F and the thighs to register 170°F (they’ll climb another 5 degrees as the turkey rests). If it’s ready, pull it off the grill. If it’s not there yet, cover and continue to smoke, checking every 10 to 15 minutes. For reference, the 12-pound turkey in these photos took almost exactly 2 hours.

Once finished, place the turkey on a wire rack over a baking sheet to rest for at least 20 minutes before carving, but up to 45 minutes. Don’t cover it with tin foil, unless you want soggy skin (you don’t).

Once your grill has cooled a bit, carefully remove the grill grates and take out the drip pan. Pour the liquid into a fat separator, then pour the liquid (minus the fat, naturally) in with the turkey neck/gizzard broth. Fish out the neck, gizzard, and peppercorns and continue to keep warm on low heat.

how to smoke a turkeyTo carve the turkey, remove each section individually — the breasts, thighs, drumsticks, wings, and drummettes. Then you can chop up the turkey as you see fit. I like to slice the breasts against the grain into ½-inch slices, and shave the thigh meat from the thigh bone. Be sure take any extra breast meat scraps you can pull off the carcass and chop it up finely to put in the gravy broth.

To make the gravy, make a roux by melting 2 tablespoons of butter in a sauce pan and stirring in 2 ½ tablespoons of flour (or rice flour for gluten-free, coconut flour for Paleo). Toast for a couple minutes until golden brown, stirring frequently. Stir the roux into the gravy broth and season with a pinch of thyme, and salt and pepper to taste. Simmer on medium to low heat until thickened, about five minutes.

What are your thoughts? What Fires You Up?

We welcome your comments, healthy debate, and the inevitable disagreement. Leave a reply or comment. It’s OK. Grill Junkie logoBring it on!

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Secrets for Perfect Shish Kebabs

The Kebab is King

Secrets for Perfect Shish Kebabs

Whether you call them kebabs, kabobs, or kebaps, there’s no question that meat on a stick is one summertime barbeque staple that is easy to fall in love with. Sadly, kebabs are easy to ruin, in either the preparation or the grilling process.

Originally of Turkish descent, the kebab has made its way around the world and has variations originating from nearly every continent.1 Kebabs typically include marinated or seasoned pieces of cubed, ground, or sliced meat interspersed with vegetables. Once threaded onto skewers, kebabs are usually cooked on the grill. While the original Turkish shish kebab used lamb meat, now chicken, beef, vegetables, and even tofu are common.

Before your next weekend get-together, read these tips to avoid kebab chaos and to become the king or queen of skewered meat.

Perfect Shish Kebabs – Shopping

Making the perfect kebab begins at the grocery store. While shopping, you need to pay close attention to two main items: the meat and the skewers.

Grilling Perfect Kebabs - Choose the right cut of meat

Perfect Shish Kebabs – Invest in Good Skewers

If you plan to make kebabs often, invest in stainless steel skewers. They are sturdier, will last forever, and are easier to handle over the flame than are other options. Avoid round metal skewers – when you try to flip them, the meat will spin on the skewer, making it impossible to cook the meat evenly on all sides. Instead, choose single-pronged flat metal skewers, which are much easier to flip.

In a pinch, classic bamboo skewers work fine. Before you thread food on them, soak them in water for at least 30 minutes to prevent them from burning on the grill. Also lightly cover them with nonstick cooking spray before loading on the meat and veggies for easier removal after grilling.

If you want to get fancy, you can also use herbs as a skewer. The woody stalks of rosemary are great for skewering meats, and they add a ton of flavor.


Trim and cut the protein for even cook time.

For properly cooked kebabs, uniform pieces of meat are essential. The perfect size is a 1-to 1.5-inch cube – big enough to hold up when skewered but small enough to cook through quickly. For meats that aren’t easily cubed (such as chicken thighs or skirt steak), cut into 1-inch wide strips and thread onto the skewer, or fold the strips in half to create a cube-like shape.2

Choose the right marinade and turn on the timer.

Kebab ingredients are often marinated to infuse additional flavor. The best thing about marinades is that you can create nearly any flavor profile by varying the ingredients you use. Marinades have three main ingredients: oil or fat, acid, and flavorings. Here are a few good combinations, each of which will marinade two to three pounds of meat.

  • Thai: In a blender or food processor, combine ½ cup canola oil, 2 tablespoons fish sauce, 1 tablespoon lime juice, ½ bunch cilantro, 2 cloves of garlic, and 2 tablespoons palm or brown sugar. Pulse until smooth.
  • Chinese: In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Chinese five-spice powder, 1 tablespoon honey, 1 clove of garlic (crushed), 1 tablespoon fresh ginger, and two chopped scallions. Mix until combined.
  • Greek: In a small bowl, mix together the juice from four lemons, 5 tablespoons red wine vinegar, 5 tablespoons olive oil, 3 tablespoons chopped fresh oregano (or 1½ tablespoons dried), 2 teaspoons kosher salt, ½ teaspoon ground black pepper, and 4 garlic cloves (grated).
  • Turkish: In a small bowl, combine 1½ tablespoons Aleppo pepper, 1 cup plain whole milk Greek yogurt, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 2 tablespoons tomato paste, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 6 cloves of garlic (grated), and the juice from one lemon. Mix until seasonings are evenly distributed.

It’s a common misconception that the longer the meat sits in the marinade, the better. That’s not always the case: Depending on the meat and the marinade’s ingredients, letting the meat sit for too long can actually toughen it. Acidic marinades can also “cook” the meat if soaked for too long. The length of time you marinade can make or break the kebab.
Grilling Perfect Kebabs - Marinade Times
Choose the right produce.

Not all fruits and veggies are created equal when it comes to kebabs. Choose vegetables that will complement the flavors of the meat and marinades and – if you stack the same skewer with both meat and veggies – that take the same amount of time to cook as the meat does.3 Bell peppers, zucchini, yellow squash, onions, grape tomatoes, mushrooms, pineapple, mango, apples, and peaches are just a few of the items that serve kebabs well. To prepare them, cut into chunks about equal in size to your protein. In addition to produce that you can add to skewers raw, you can also use heartier vegetables such as new potatoes or corn on the cob – boil these ahead of time so they are already cooked through.

Assemble your skewers with authority.

Now comes the most important (and controversial) step – loading the skewers. There are two camps when it comes to kebabs: those who like meat and vegetables on the same skewers and those who prefer to separate the ingredients for all-meat skewers and vegetable-only skewers. There are benefits to both methods. When you comingle ingredients, the vegetables take on more flavor, and you have a complete meal on one skewer. But combining both on the same stick makes it hard to cook each just right. When you separate the ingredients, you can easily cook the meat and veggies to perfection, but you may want to remove all the ingredients from the skewers to serve each person equal portions of meat and veggies. It’s really a matter of preference.

For skewers that hold both meat and vegetables, make sure to choose ingredients with roughly the same cooking time. Otherwise, some ingredients may burn while others remain undercooked.4 For example: Don’t pair cherry tomatoes with chicken, which takes longer to cook than some other meats. Instead, pair delicate veggies such as tomatoes with a quick-cooking protein, such as fish or shrimp.

For circular or strangely shaped items, including mushrooms and shrimp, two skewers per kebab make grilling more manageable.

Grilling Perfect Kebabs - Different Kebab Combinations

Perfect Shish Kebabs – Cooking

Master the grill (indoors or out).

In terms of flavor, a charcoal grill can’t be beat. But if that’s not an option, a gas grill or even a grill pan used indoors can achieve a similar flavor and char. Grill kebabs over direct medium-high heat. If there’s space on your grill top, keep the fire to one side of the grates so one area of the grill maintains indirect heat. This way, if anything begins to burn, it’s easy to move skewers out of the fire to continue cooking without charring.5

Fire up the broiler.

No grill available? Use an oven broiler for a similar effect. The most important tip for this cooking method is to keep kebabs from steaming in the liquid that they release as they cook. To prevent this, raise kebabs off the cooking sheet. Set them on a baking rack on top of the baking sheet instead.

Perfect Shish Kebabs – Serving

While eating pieces right off the skewer is completely appropriate, there are a few fancier ways to serve kebabs. You could choose the traditional way: served over a bed of rice pilaf with pita and vegetables or salad on the side.6 Or you could stuff the meat inside a pita, like a gyro or pita pocket sandwich. Whichever way you choose, kebabs are a quick and easy lunch or dinner with endless variations.



A Review of Wendy’s BBQ Pulled Offerings

This post brought to you by Wendy’s. The content and opinions expressed below are that of GrillJunkie.

A Review of Wendy’s BBQ Pulled Offerings

It is no secret that the GrillJunkie team members are huge fans of Grilling, Burgers and BBQ. It’s What Fires Us Up! One of our favorite barbecue meals to fire up and enjoy is BBQ pulled pork. That hankering sometimes draws us to some strange and unique places to try barbecue. One of those places that we recently went to try is….wait for it….Wendy’s. Yes you read that correctly, the team went to the fast food chain Wendy’s to give their brand new barbecue pulled pork sandwich and pulled pork cheese fries a try. Did they pay respect to the craft?

Wendy's BBQ

Although we are used to creating our own recipes, providing advice on BBQ techniques as well as frequenting authentic BBQ smoke shops for their unique spin on things, we knew it would be important to get into a different frame of mind, be open-minded and adjust our “Frazier Crane” palate, pretense and approach to this particular menu. What we believe is important to realize is that when walking into a fast food restaurant and ordering a barbecue pulled pork sandwich you are not walking into your neighborhood barbecue dive or mom and pop restaurant, you are opening the doors of a fast food restaurant that serves millions of people a day across America.

Description of the Barbecue Pulled Pork Sandwich: Hickory-smoked pulled pork, topped with crunchy slaw and your choice of three BBQ sauces – smoky, spicy or sweet. All served on a toasted brioche bun.

Description of Pulled Pork Cheese Fries: A hot, crispy natural-cut French Fries topped with tender hickory-smoked pulled pork, rich cheddar cheese sauce, diced red onions and your choice of three BBQ sauces – smoky, spicy or sweet.

Review and Rating of Wendy’s Barbecue Pulled Pork Sandwich & Pulled Pork Cheese Fries

As mentioned in the beginning of this post, we believe that you need to keep in mind that you are eating barbecue from a food chain that serves millions of American’s across the nation. So with that said, we must admit that we enjoyed the barbecue pulled pork sandwich from Wendy’s. The sweet barbecue sauce that was added to the sandwich on top of the pulled pork and the crunchy slaw and the brioche bun that the sandwich was served on was well balanced. The pulled pork was actually tender and appropriateness juicy and the barbecue sauce was a great complement to the barbecue pulled pork.

Wendy's BBQ

Overall, if you are in a fast food mood and need your barbecue fix and there isn’t a great barbecue joint near where you live or you are on the road, hitting up your local Wendy’s and scarfing down a Barbecue Pulled Pork sandwich isn’t a bad option.

Overview of Wendy’s approach to their new BBQ offerings:

Wendy’s® respects real pitmasters and their craft so much that they went to great lengths to take their BBQ Pulled Pork offerings to the next level.

To tell their food story about respecting the craftsmanship of good BBQ, Wendy’s is paying homage to local pitmasters who fed our inspiration for the BBQ Pulled Pork Sandwich and Pulled Pork Cheese Fries. Wendy’s® travels across the BBQ Belt influenced two important aspects of these menu items: 1) the premium pork shoulder and 2) three custom-crafted sauces.

Key Inspiration:

  • Pulled Pork Done Right
    • As a first foray into BBQ last year, Wendy’s traveled around the country to experience first-hand the regional flares and tastes at local BBQ joints and festivals.
    • Inspired by these local BBQ joints, our BBQ isn’t defined by region but by flavor — your flavor. Wendy’s gives customers the choice of three custom-crafted sauces – smoky, spicy and sweet – to fit their own personal BBQ style.
    • These sauces help bring out the flavor of the meat adding smokiness, a hint of spice or a taste of sweetness.
    • Wendy’s® BBQ sauce is on a different level. Taking inspiration from how local BBQ places serve their sauces, we drizzle it on the pulled pork and on the heel of the bun so the customer gets the perfect taste of BBQ sauce with every bite just like you’d customize it at your favorite BBQ spot.

Wendy’s Respect for the Craft of BBQ

  • Wendy’s respects pitmasters and their craft so much that we went to great lengths to take our BBQ to the next level, from the cut of meat to the way they applied the sauce.
  • For a limited time only, Wendy’s BBQ Pulled Pork Sandwich and Pulled Pork Cheese Fries are available at thousands of Wendy’s restaurants across the United States (participation may vary).
  • A cut above any other quick-service restaurant offering, Wendy’s BBQ Pulled Pork Sandwich is made of tender, premium, lean pork shoulder, slow-smoked for hours with real hickory chips. The succulent shredded meat is topped with your choice of a custom-crafted BBQ sauce – sweet, smoky or spicy – and served with cool, crunchy coleslaw on a toasted brioche bun.
  • Perfect for a savory side or snack, Wendy’s Pulled Pork Cheese Fries feature natural-cut fries, with a topping of rich cheddar cheese sauce, hickory-smoked pulled pork and diced red onions—topped with a choice of three sauces.
  • Wendy’s learned from BBQ experts that the best way to apply BBQ sauce is to drizzle it on top of the meat right before it’s served. Taking it a step further to fit barbecue fans’ tastes, Wendy’s provides three custom-crafted sauces—sweet, smoky or spicy—for customers to choose from when they order.
  • While Wendy’s got a few tips, plenty of the great BBQ pit masters’ secrets remain uncovered. Consumers have a chance to unlock those mysteries for themselves, by visiting YouTube to play Wendy’s “Crack the Masters” interactive game (hyperlink:

the Wendy’s Website

Visit Sponsors Site

Hot Rod Grills Fires Us Up!

Grill Junkie Staff 1 Comment

Hot Rod Grills Fires Things Up at Route 102 Automotive!

Are you ready for some hot grilling inspiration? Or should we say “Hot Rod” grilling intrigue? Here at GrillJunkie, our team loves to find the latest & craziest grilling & barbecuing products from around this great country of ours and the world. So we bring you brothers Steve & Rich Burl of “Route 102 Automotive Co.” in Londonderry, NH. They purchased “The Ultimate Grill” from Hot Rod Grills. These two talented gearheads couldn’t be too far from their garage so they brought home so called “work” via a realistic looking engine gas grill.

Hot Rod Grills,Route 102 Automotive,Rich Burl,Steve BurlSteve and Rich certainly spend a tremendous amount of time and energy running their family business and tending to their customers. However re-hauling engines, repairing transmissions and turning brake rotors is hard work and demands a meal break once in a while.

Instead of hastily heading off to the local Dunkin’ Donuts or throwing a hot dog into the microwave, these dedicated mechanics combine their passion for cars and hot rods with their skills at the grill.

Manufactured by one of the largest gas grill manufacturers in the industry, the V8 Engine BBQ Grill by Hot Rod Grills is absolutely the grill that can rule your BBQ parties. The die cast aluminum lid and body together with the 2 stainless steel tube burners makes this combination unavoidable in terms of grilling the Burl’s steaks to perfection.

The solid lightweight body is easy to carry and also includes an electronic igniter with a stainless steel cooking grate. It’s a full on device to make your barbecues worth a celebration. That one steak grilled to perfection is what this marvelous invention will have for you within minutes. What else can a BBQ freak want! We’re curious if the Burl Hot Rod Grills,Route 102 Automotive,Rich Burl,Steve Burlbrothers have mistakenly used the optional spark plug corn cob holders or Connecting Rod skewers while repairing one of their customers’ vehicles!

Hot Rod Grills – For race fans & gearheads alike

The only grill on the market featuring an authentic 1:1 scale for a realistic engine look.

  • Professionally built by one of the largest Gas Grill manufacturers in the industry
  • Die cast aluminum lid and bodyHot Rod Grills,Route 102 Automotive,Rich Burl,Steve Burl
  • 30,000 BTU
  • 2 stainless steel tube burners with individual controls
  • Electronic igniter
  • Stainless steel cooking grate
  • Professional-grade temperature gauge
  • Locking casters and full-moon hubcaps
  • Oil filter and steaks not included

As the GrillJunkie Team likes to say, “What Fires You Up?”.

If you have unique products that you would like the rest of the country & the world to see & admire, please send us your photos or short videos with a brief description. The GrillJunkie team will be happy to post on our site.

9 Unique Hot Dog Recipe Combos

Summertime is Hot Dog Time!

For some, summer may be “technically” coming to a close, but if you’re anything like the team here at GrillJunkie then grilling season is never over. In fact, we’re still in peak hot dog months until Labor Day. This 3.5 month period is when Americans eat the most hot dogs out of the entire year at an estimated seven billion hot dogs nationwide. Also, summer is not “technically” over until September 21, so let’s get some great hot dogs on the grill!

The hot dog is a summertime staple, a must-have for tailgates and grilling outdoors in general. The history of the hot Grilled Hot Dogsdog is juicy. In fact, the hot dog has been around for over a century, but foodies still seek its perfection. Ketchup and mustard are no longer good enough; the hot dog has gone gourmet, and has come a long way from being considered simple “ballpark food.” Hot dog enthusiasts seek recipes to take it to the next level.  Plain hot dogs with minimal toppings will pass when you’re out of condiments in the fridge, but if you have the time, why not spice it up?

Personal Creations cooked up 9 gourmet variations on the hot dog and shared them in this handy hot dog toppings graphic. Much like their previous Grilling Around The World infographic, this one explores great topping variations and some with international flare too. Check it out below:

The Hot Dog Goes Gourmet!


9 delicious hot dog variations from Personal Creations

So which sounds best to you? We all know that the only thing that makes cheese better is more cheese, so perhaps animal style looks the most tasty? Or perhaps a nice heap of vegetables on the Vietnamese style seems the most scrumptious? Perhaps the only way you can know is to make all of them yourself.

What are your thoughts? What Fires You Up?

We welcome your comments, healthy debate, and the inevitable disagreement. Leave a reply or comment. It’s OK. Grill Junkie logoBring it on!

Don’t want to miss a GrillJunkie blog post? Join our Newsletter Club or subscribe to our YouTube channel.

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