Ceramic Grills - Recipes

 Here are some of our favorite recipes that we'd like to share with you for grilling on your very own ceramic grill.  We would love if you would like to submit your favorite recipes to be posted on our site.  Please submit your recipe on our Contact page.  Also, don't forget to read over our grilling tips outline.

Another suggestion we strongly recommend is to pick up a couple ceramic grilling books or slow bbq cooking books.  We've listed some of our favorite books on the right side of our website.  Most of them come with pages and pages of homemade rubs, homemade bbq sauces and finger-licking pork, beef, chicken and seafood recipes to try out on your cermamic grill.

Boston Butt Pulled Pork Recipe

There's a good chance some of the best pulled you will, or have, ever eaten has been cooked on ceramic grills.  Follow this simple recipe for preparing pulled pork for that next football game!

1. Rub the Boston butt liberally with your favorite rub and then wrap in plastic wrap. It's a good idea here to put some plastic wrap down to help cut down on waste and also for easy cleanup.

2. Place in refrigerator for at least 4 hours, but preferably overnight.

3. For the ceramic grill set up, you'll need the main grill, 3 fire bricks, a dry drip pan, a double-decker grill, lump charcoal and hardwood chunks.

4. Start your fire and place the main grill on the fire.

5. Place three firebricks on the center of the main grill.

6. Place a dry drip pan on top of the bricks.

7. Place the double-decker grill over the top of the dry drip pan.

8. Place the butt on the grill above the drip pan.

9. Stabilize at 220 degrees and cook for an average of 1.5 - 2 hours per pound.

10. Remove the butt from the grill when the internal temperature reaches 200 degrees.

11. Wrap the butt in aluminum foil and let it rest for approximately one hour (to cool).

12. Pull or shred the pork with two forks or simply with your fingers taking care to separate any fat or skin you don’t want in the final product.

Beef Brisket Recipe

The brisket pictured here is a "flat" cut and weighs about 7 lbs.

1. After trimming (if necessary), rub the brisket liberally with your favorite rub and wrap in plastic wrap.

2. Place the brisket in the refrigerator for at least 4 hours and preferably overnight.

3. For the ceramic grill set up, you'll need the main grill, 5 fire bricks, a dry drip pan and an extra 18” grill.

4. Start your fire and place the main grill on the fire ring.

5. Place the firebricks in the configuration shown to the left, with three bricks in the center of the main grill and two standing on their sides to support the extra grill.

6. Place a drip pan on top of the bricks and add then place the grill on the vertical bricks.

7. Place the brisket on the grill and close the dome. Make sure with large cuts that the meat is not touching the sides. If it is, reposition, or remove and trim accordingly.

8. Stabilize at 220 degrees and cook for an average of 1.5 - 2 hours per pound.

9. Remove the brisket from the grill when the internal temperature reaches 210 degrees.

10. Slice the brisket across the grain into pieces about as thick as a pencil and serve. 

Babyback Ribs Recipe

This sample cook describes a method for cooking with a rib rack placed on the main grill. Some cooks enjoy their ribs grilled with a little “fight” left in them, as opposed to the “low and slow” or “falling off the bone” result of techniques discussed later. Many restaurants use this method as well.  Cooking babybacks on ceramic grills will yield some of the most tender, fall off the bone, babybacks you will ever experience!

The ribs pictured to the left for this sample cook are loin back ribs (often referred to liberally as “babybacks”).

1.  Remove the membrane on the backside of the ribs by starting it with a knife and pulling upward. Grasping the membrane with a paper towel is helpful.

2.  Brush the ribs with a mixture of one part water and one part cider vinegar.

3.  Apply liberally your favorite rub.

4.  Wrap in plastic wrap and place in refrigerator for at least 4 hours, or preferably overnight.

5.  For the ceramic grill set up, you'll need the main grill, a rib rack, lump charcoal and hardwood chunks.

6.  Start your fire and ensure that the main grill is on the fire ring.

7.  Place a rib rack on the main grill and then place the ribs in the rack.

8.  Stabilize the dome temperature to 350 and cook for approximately 45 minutes to one hour, turning the ribs approximately every 20 minutes.

Tip: You can optionally brush on your favorite sauce during the last few minutes of the cook, but be sure not to start too early as most sauces with sugar in them will burn at this temperature.

Grilled Hot Chicken Wings

Chicken wings are a popular favorite for family get-togethers, watching the game, and just about any time. Cooking them on the ceramic grills is super easy and yields superior results.

Before the Cook, you’ll need:

Aproximately 30 chicken wings (drummies and flats)
Olive Oil
Garlic Powder, Salt, Pepper or Your Favorite Rub
Bottled Hot Sauce
Margarine

The wings pictured to the left were purchased frozen and pre-seperated. They weighed approximately 2lbs.
Note: Be sure to start with thawed wings.

1.  Place the wings in a large bowl and toss with a little olive oil, garlic powder, salt, black pepper (or with your favorite rub).

2.  Place the wings in the refrigerator for al least one hour.

3.  While the wings are resting, make your sauce by combining three parts bottled hot sauce (such as Frank’s Redhot) and one part margarine.

4.  For the ceramic grill setup, you’ll need the main grill, lump charcoal and hardwood chips.

5.  Start your fire and ensure that the main grill is on the fire ring.

6.  Place the wings on the main grill in a single layer.

7.  Stabilize the dome temperature to 300 degrees.

8.  Grill for approximately one hour, turning the wings with tongs every 15 minutes.

Optionally brush on the sauce during the last 15 minutes of the cook (and/or toss the wings in the sauce once they are done).

Tip: It might be beneficial to rotate the grill with your tongs a ¼ turn every time you flip the wings to ensure an even cook.

Tip: You can use any sauce you like for these wings! Please see the recipes section of this manual for other chicken wing recipes.

Baking on Ceramic Grills/Smokers - Coming Soon!

RL’s Sweet & Smoky Rib Sauce

2 cups ketchup
2 cups red wine vinegar
1 cup light brown sugar
½ cup mild molasses
½ cup orange blossom honey
1 teaspoon of salt
rounded ½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

1.  Combine all ingredients in a saucepan over a high heat, and whisk until smooth.

2.  Bring to a boil over high heat, continuing to whisk until all ingredients are dissolved.

3.  Allow the sauce to boil for about a minute (watch for boil over), and then reduce heat and simmer uncovered stirring periodically for about 40 minutes or until the sauce thickens.

4.  Brush on baby backs or spares during last hour of cook and serve warm or at room temperature at the table.

5.  Excess will keep in fridge for several months.