CT-GR-001 Backyard Beef Burgers (1/3 lb, Direct Heat)
1/3 lb 80/20 chuck patties over direct charcoal/gas flame
fresh Medium-High Direct Heat (450°F / 232°C) 8–10 mins (4m per side) 4m 160°F (71°C) VIEW CT-GR-002 BBQ Chicken Breasts (Two-Zone Heat)
Boneless chicken breasts, seasoned, glazed with BBQ sauce at end
fresh Medium Indirect Heat (400°F / 204°C) 14–16 mins 8m 165°F (74°C) VIEW CT-GR-005 Grilled USDA Choice Ribeye Steak
16 oz 1.25-inch thick bone-in or boneless ribeye
fresh 450°F–500°F Two-Zone Direct/Indirect 8–10 mins 4m 130°F (medium-rare) VIEW CT-GR-006 Chicken Thigh & Bell Pepper Skewers
1.5-inch cubed chicken thighs skewered with red onion and bell peppers
fresh 400°F Medium-High Direct Heat 12–15 mins 6m 165°F–175°F (74°C) VIEW CT-GR-007 Juicy Grilled Turkey Patties (93/7)
1/3 lb ground turkey patties mixed with grated onion and Dijon for moisture
fresh 375°F Medium Direct Heat 10–12 mins 6m 165°F (74°C) VIEW CT-GR-003 Bone-In, Skin-On Chicken Thighs
5–7 oz bone-in, skin-on thighs, patted dry, salted uncovered in the fridge for 1 hour
fresh Two-zone: 400°F direct + 350°F indirect 25–35 mins (mostly indirect, direct-heat finish) 12m 175°F–185°F at the bone (well past 165°F for tender dark meat) VIEW CT-GR-004 Whole Pork Tenderloin (1–1.25 lb)
1–1.25 lb tenderloin, silverskin trimmed off, dry-brined 1 hour with kosher salt
fresh Two-zone: 500°F direct sear + 400°F indirect finish 18–22 mins (sear all four sides, then indirect to temp) 4m 142°F pull → 145°F after a 5-minute rest (USDA safe minimum for whole pork with the 3-minute rest rule) VIEW CT-GR-008 Cedar-Plank Salmon Fillet (Skin-On)
1–2 lb centre-cut fillet or side, skin on, on a cedar plank soaked in water 1 hour
fresh Indirect medium heat, 375°F (190°C), lid closed 15–25 mins (thickness driven — measure at the loin, not the tail) No Flip 125°F–130°F pull (moist and just-set; carryover reaches ~135°F off the plank) VIEW CT-GR-009 Fresh Bratwurst (Uncooked Pork Sausage)
5–6 oz raw fresh brats, casings intact and unpricked
fresh Two-zone: 350°F indirect first, then 500°F direct to colour 18–22 mins (indirect first, hard sear last) 8m 160°F (71°C) — USDA safe minimum for fresh pork sausage VIEW CT-GR-010 Sweet Corn on the Cob (Husks Removed)
Shucked ears, silks brushed off, rubbed lightly with neutral oil
fresh Medium-high direct heat, 450°F (232°C) 10–15 mins (quarter-turn every 3 minutes) 3m — VIEW CT-GR-011 Split Cold-Water Lobster Tails (5–7 oz)
5–7 oz tails, split lengthwise through the shell, meat lifted onto the shell (butterflied)
fresh Medium-high direct, 500°F (260°C) grate 8–10 mins (shell-down first, meat-down last) 5m 140°F (60°C) — meat turns opaque all the way through VIEW CT-GR-012 Mahi-Mahi Fillets (Skinless, 6–8 oz)
6–8 oz skinless fillets, ~1-inch thick, oiled and seasoned just before grilling
fresh Medium-high direct, 450°F (232°C), grates clean and oiled 6–9 mins (3–4 min per side, thickness driven) 4m 130°F–137°F pull (FDA safe target is 145°F; chef standard is 130–137°F for moisture) VIEW CT-GR-013 Skirt Steak (Outside Skirt, Whole Piece)
~1.5 lb outside skirt, ~3/4-inch thick, seasoned aggressively 20 minutes ahead
fresh Ripping-hot direct, 600°F+ grate (full chimney of charcoal or all burners wide open) 4–6 mins total (2–3 min per side, single flip) 3m 125°F pull → 130°F medium-rare after a 5-minute rest (whole beef; USDA safe minimum 145°F applies if you prefer well-done) VIEW CT-GR-014 Chicken Wings (Party Wings — Flats & Drums)
Split party wings, dry-brined 8+ hours uncovered in the fridge for crisp skin
fresh Two-zone: 375°F indirect + 500°F direct finish 30–40 mins (mostly indirect, direct-heat hit at the end) 15m 175°F–195°F (well past 165°F so the collagen breaks down and the skin renders) VIEW CT-GR-015 Thick-Cut Bone-In Pork Chops (1.25–1.5 inch)
1.25–1.5 inch bone-in rib or centre-cut chops, dry-brined 1–8 hours uncovered in the fridge
fresh Two-zone: 500°F direct sear + 350°F indirect finish 12–16 mins total (thickness driven) 4m 140°F pull → 145°F medium after a 3-minute rest (USDA safe minimum for whole pork) VIEW CT-GR-016 NY Strip Steak (Boneless, 1.25-inch)
14–16 oz boneless NY strip, 1.25 inch thick, dry-brined with kosher salt 45+ minutes ahead and blotted dry before grilling
fresh Ripping-hot direct, 550°F+ grate (all burners high or a full chimney of coals piled under one half) 8–10 mins (4–5 min per side, single flip) 4m 125°F pull → 130°F medium-rare after a 5-minute rest (USDA safe minimum 145°F applies if you cook to well-done) VIEW CT-GR-017 Flank Steak (Whole, 1.5–2 lb)
1.5–2 lb whole flank, ~3/4 inch at the thickest point, marinated 2–8 hours in an acidic marinade and blotted dry before grilling
fresh Ripping-hot direct, 550°F+ (grate cleaned and lightly oiled) 8–12 mins (4–6 min per side, single flip, thickness-driven) 5m 125°F pull → 130°F medium-rare after a 10-minute rest (USDA safe minimum 145°F applies for well-done) VIEW CT-GR-018 Chicken Drumsticks (Bone-In, Dry-Brined)
8 bone-in, skin-on drumsticks (~4 oz each), dry-brined 8–24 hours uncovered in the fridge for crisp skin
fresh Two-zone: 375°F indirect + 500°F direct finish 30–40 mins (25–30 min indirect + 5–10 min direct sear) 15m 175°F–195°F (well past the USDA 165°F minimum so dark-meat collagen breaks down and skin renders crisp) VIEW CT-GR-019 Spatchcocked Whole Chicken (3.5–4 lb)
3.5–4 lb whole chicken, backbone removed and bird flattened, dry-brined 12–24 hours uncovered in the fridge
fresh Two-zone: 400°F indirect (lid down) + brief 500°F direct sear at the end 40–55 mins (skin-side up on indirect the whole time, flipped only for the final skin-crisping) 40m 165°F breast / 175°F thigh (USDA safe minimum for all poultry parts) VIEW CT-GR-020 Salmon Fillet (Skin-On, Direct Grate)
6–8 oz skin-on fillets, ~1 inch thick, patted dry and oiled on the flesh side just before grilling (skin dry)
fresh Medium-high direct, 450°F (232°C), grate scrubbed spotless and wiped with an oiled paper towel 8–12 mins (6–8 min skin-down first, 2–3 min flesh-down last) 7m 125°F–130°F pull for medium (FDA safe target 145°F; the lower pull is the standard restaurant target for moist flake) VIEW CT-GR-021 Jumbo Shrimp Skewers (16/20 Count, Peeled)
1 lb 16/20-count peeled, deveined shrimp, threaded through both head and tail on double bamboo skewers so each shrimp is locked flat
fresh High direct heat, 500°F (260°C) grate 4–6 mins total (2–3 min per side, single flip) 2m — VIEW CT-GR-022 Filet Mignon (Center-Cut Tenderloin, 2-inch)
8 oz center-cut tenderloin steaks, 2 inches thick, seasoned with kosher salt and coarse pepper 40+ minutes ahead
fresh Two-zone: 500°F direct sear + 350°F indirect finish 12–16 mins total (2 min sear per side + 8–12 min indirect) 2m 125°F pull → 130°F medium-rare after a 5-minute rest (USDA safe minimum 145°F applies for well-done) VIEW CT-GR-023 Tri-Tip Roast (Whole, Reverse Sear)
2.5–3 lb whole tri-tip, silverskin trimmed, seasoned with kosher salt, coarse pepper and granulated garlic 1–24 hours ahead
fresh Two-zone reverse sear: 275°F indirect first, then 550°F direct for the final crust 45–65 mins (35–55 min indirect to 115°F internal + 6–10 min direct sear) 30m 115°F pull off indirect → 130°F medium-rare after the direct sear (USDA safe minimum 145°F applies for well-done) VIEW CT-GR-024 Grilled Asparagus (Thick Spears)
1 lb thick asparagus spears (pencil-plus diameter), woody ends snapped off, tossed in a thin coat of neutral oil and salt
fresh Medium-high direct, 450°F (232°C), grate cleaned and oiled 5–8 mins (roll a quarter-turn every 90 seconds, laid perpendicular to the bars so they do not fall through) 2m — VIEW CT-GR-025 Grilled Portobello Mushroom Caps
4 large portobello caps (~4-inch diameter), stems removed, dark gills scraped out with a spoon, brushed with olive oil and salt on both sides
fresh Medium-high direct, 425°F (218°C) 8–12 mins (5–7 min gill-side up first, 3–5 min gill-side down last) 6m — VIEW CT-GR-026 T-Bone Steak (1.5-inch, Bone-In)
18–20 oz T-bone, 1.5 inches thick (a strip lobe on one side of the bone and a small tenderloin lobe on the other), dry-brined with kosher salt 45+ minutes ahead and blotted dry before grilling
fresh Two-zone: 550°F+ direct on one half, 350°F indirect on the other, with the tenderloin lobe positioned over the cooler zone 10–14 mins (3–4 min direct per side to sear both faces, then slide to indirect and coast 4–6 min to internal temp) 4m 125°F pull → 130°F medium-rare after a 5-minute rest (USDA safe minimum 145°F applies for well-done) VIEW CT-GR-027 Bone-In Cowboy Ribeye (2-inch, Reverse Sear)
32–36 oz bone-in ribeye, 2 inches thick with a frenched 6–8 inch rib bone attached, dry-brined 12–24 hours uncovered in the fridge to dry the surface
fresh Two-zone reverse sear: 275°F indirect (lid down) until 115°F internal, then blast direct 550°F+ to finish 45–60 mins (35–45 min indirect to 115°F, then 4–6 min direct sear flipping every 60 seconds) 40m 115°F off indirect → 125°F pull off direct sear → 130°F medium-rare after a 10-minute rest (USDA safe minimum 145°F applies for well-done) VIEW CT-GR-028 Baby Back Pork Ribs (Grill, Two-Zone Indirect)
1 rack baby back pork ribs (~2 lb, 12–13 bones), membrane peeled off the bone side, rubbed with kosher salt, pepper, and paprika and rested 30 minutes at room temp
fresh Two-zone indirect at 300°F (149°C), lid down, rack bone-side down on the cool half 1.5–2 hours (90–110 min indirect until bend test passes, plus 5–10 min direct glaze if saucing) 60m 200°F–203°F in the meat between two bones (collagen render window; USDA FSIS 145°F pork minimum is passed long before the ribs are tender enough to eat) VIEW CT-GR-029 Beer Can Chicken (Whole 4–5 lb, Indirect)
4–5 lb whole chicken, dry-brined 12–24 hours uncovered in the fridge, cavity fit onto a half-full 12 oz beer can (or a poultry stand) so the bird stands upright
fresh Two-zone indirect at 375°F (191°C), lid down, bird upright over a drip pan on the cool zone 60–90 mins (rotate the stand a quarter-turn at 30 min for even browning; no flip) No Flip 165°F in the thickest part of the breast (probed from the neck end, avoiding the bone) → 175°F pulled thigh joint (USDA safe minimum for all poultry parts) VIEW CT-GR-030 All-Beef Hot Dogs (Grilled, Fully-Cooked)
8 fully-cooked all-beef hot dogs (Nathan's / Hebrew National / Ball Park reference class, ~1.6 oz each), scored with 3 shallow diagonal cuts on one side so they curl into a rocker shape and expose more surface to the fire
refrigerated Medium-high direct, 425°F (218°C), grate cleaned and oiled 5–8 mins (roll a quarter-turn every 90 seconds to build char on all four sides, no flip in the traditional sense) 2m 140°F internal (USDA FSIS "steaming hot" reheating standard for pre-cooked hot dogs — 165°F applies only if the package says the dogs are raw or the buyer is in a higher-risk group) VIEW CT-GR-031 Grilled Smash Burgers (Cast-Iron Griddle Insert on Grate)
2 oz balls of 80/20 chuck (roughly ping-pong sized, 8 balls from 1 lb), formed loosely and kept fridge-cold; grill fitted with a preheated cast-iron griddle or 12-inch skillet centred over the hottest burner
fresh Cast-iron surface at 500–550°F (260–288°C), preheated 10 minutes with grill lid down before smashing 3–4 mins total per burger (60–90 sec smashed side, single flip, 45–60 sec second side plus cheese melt with lid down) 2m 160°F internal (USDA FSIS safe minimum for all ground beef) — reached quickly because a smashed patty is only 1/4 inch thick VIEW CT-GR-032 Lamb Loin Chops (1.25-inch, Bone-In)
4–6 bone-in lamb loin chops (~5 oz each), 1.25 inches thick with a small tenderloin lobe attached, seasoned with kosher salt, pepper, and crushed rosemary 40+ minutes ahead
fresh Two-zone: 500°F direct sear + 375°F indirect if the chops need extra coasting to internal temp 8–11 mins (3–4 min direct per side, then 1–2 min indirect if internal temp is not yet at pull) 4m 130°F pull → 135°F medium after a 5-minute rest (USDA safe minimum 145°F applies for well-done; the 130°F pull is the standard chef target for lamb loin) VIEW CT-GR-033 Grilled Fresh Pineapple Rings
1 ripe whole pineapple, top and base cut off, skin peeled and eyes cut out, cored and sliced into 8 rings 1/2 inch thick, blotted dry with paper towel just before grilling
fresh Medium-high direct, 425°F (218°C), grate scrubbed spotless and lightly oiled 6–10 mins (3–5 min per side, single flip, driven by grill-mark depth not the clock) 4m — VIEW CT-GR-034 Foil-Wrapped Baked Potato (Grill)
4 medium russet potatoes, scrubbed, pricked, rubbed with 1 tsp oil + salt each, wrapped tightly in 2 layers of heavy-duty foil
fresh 400°F (204°C) ambient — indirect zone on a two-zone grill 45–60 mins 25m 205°F–210°F internal — same window as any baked potato VIEW CT-GR-035 Hot Dogs (Grill, All-Beef Standard)
8 all-beef hot dogs (Nathan's Famous or Hebrew National) placed directly on grill grates over medium-high direct heat
refrigerated 400°F direct medium-high grill 5–7 mins (roll every 90 seconds) 1.5m 160°F internal — safe for cured cooked meat but flavour peak is here VIEW CT-GR-036 Turkey Drumsticks (Grill, Renaissance-Fair Style)
4 turkey drumsticks (about 1 lb each), dry-brined 12 hrs with 1 tbsp kosher salt each, rubbed with 1 tsp smoked paprika + 1 tsp garlic powder each
refrigerated 350°F ambient — indirect two-zone with medium coals 60–75 mins 30m 175°F–180°F at the joint — dark meat forgiveness zone VIEW CT-GR-037 Baked Potatoes (Whole Russet)
Whole russet potatoes, scrubbed, pierced, oiled, double-wrapped tightly in heavy-duty aluminum foil
fresh 400°F (204°C) 50–60 mins 30m 205°F–210°F (96°C–99°C) internal VIEW CT-GR-038 Asparagus Spears (Fresh)
Thick fresh asparagus spears, woody bottoms snapped, tossed in olive oil, placed perpendicular to grill grates
fresh 400°F (204°C) 6–8 mins 4m — VIEW CT-GR-039 Chicken Breast (Boneless, Skinless)
6-8 oz boneless skinless breasts, pounded to 3/4-inch, lightly oiled, clean oiled grates
fresh 425°F (218°C) 10–12 mins 6m 160°F (pull) → 165°F (74°C) after 5-min rest VIEW CT-GR-040 Chicken Thighs (Boneless, Skinless)
Boneless, skinless chicken thighs unrolled flat, seasoned with BBQ rub, cooked over direct medium-high
fresh 425°F (218°C) 10–14 mins 6m 175°F (79°C) internal for tender dark meat VIEW CT-GR-041 Beef Burger Patties (1/3 lb Fresh 80/20)
1/3 lb fresh 80/20 ground chuck patties, thumb dimple in center, grilled over direct flame
fresh 450°F (232°C) 8–10 mins 5m 160°F (71°C) internal VIEW CT-GR-042 Salmon Fillets (Fresh Center Cut)
6 oz skin-on fresh salmon fillets, scaled and dried, oiled and placed flesh-down first on clean, hot grates
fresh 400°F (204°C) 8–10 mins 5m 145°F (63°C) internal (or 125°F medium-rare) VIEW CT-GR-043 Baby Back Ribs (Pork)
Pork baby back ribs, membrane removed, dry rubbed, cooked over two-zone indirect heat (2-1-1 method)
fresh 300°F (149°C) 180–240 mins 120m 195°F–203°F (91°C–95°C) tender between bones VIEW CT-GR-044 Ahi Tuna Steak (Seared Rare, Sushi-Grade)
6-8 oz sushi-grade yellowfin or ahi tuna steak (1.5-inch thick), brushed with sesame oil, seasoned with coarse salt and black pepper
fresh 500°F (260°C) 3–4 mins 2m 115°F–120°F (46°C–49°C) rare center VIEW CT-GR-045 Beef Burger Patties (Frozen Raw)
Commercial frozen ground beef patties, cooked unthawed over medium direct heat
frozen 375°F (191°C) 14–18 mins 8m 160°F (71°C) internal VIEW CT-GR-046 Baby Back Pork Ribs (2-2-1 Method)
1 rack baby back pork ribs (2.5–3 lbs), membrane removed, seasoned with dry rub, grilled over two-zone indirect heat
fresh 300°F (149°C) 120–150 mins 60m 190°F–195°F (88°C–91°C) internal VIEW CT-GR-047 Boneless Country-Style Pork Ribs (BBQ Braised)
2 lbs boneless country-style pork ribs (cut from pork shoulder, 1.5-inch thick), seasoned with brown sugar BBQ rub
fresh 350°F (177°C) 30–40 mins 15m 185°F (85°C) internal for tender pull VIEW CT-GR-048 Blackened Chicken Breast (Boneless, Cajun / Prudhomme Style)
2 large boneless skinless chicken breasts (8 oz each), pounded to uniform 3/4-inch thickness, coated in melted butter and aggressive Cajun blackening spice
fresh 450°F (232°C) 8–10 mins 5m 165°F (74°C) internal VIEW CT-GR-049 Bratwurst & Italian Sausages (Raw Links)
Fresh uncooked pork bratwurst links, grilled over medium-low indirect heat, finished over coals
fresh 350°F (177°C) 15–20 mins 8m 160°F (71°C) internal VIEW CT-GR-050 Bone-in Lamb Rib Chops (1-inch thick)
4 bone-in lamb rib chops (1-inch thick, frenched bones), rubbed with olive oil, minced garlic, fresh rosemary, and coarse sea salt
fresh 450°F (232°C) 6–8 mins 4m 130°F (pull) → 135°F (57°C) medium-rare after rest VIEW CT-GR-051 Chicken Wings (Party Wings / Flats & Drums)
Fresh chicken flats and drumettes, tossed with dry rub and light oil, grilled over two-zone indirect heat
fresh 400°F (204°C) 20–25 mins 10m 175°F–180°F (79°C–82°C) internal VIEW CT-GR-052 St. Louis Style Pork Ribs (3-2-1 Method)
1 rack St. Louis cut pork spare ribs (3–3.5 lbs, squared cut with cartilage removed), membrane peeled, rubbed with savory rib rub
fresh 275°F (135°C) 180–210 mins 90m 195°F–200°F (91°C–93°C) internal VIEW CT-GR-053 Filet Mignon (Center Cut Tenderloin)
2-inch thick center-cut beef tenderloin (filet mignon), seasoned with coarse salt, seared direct then finished indirect
fresh 450°F (232°C) 10–14 mins 5m 130°F (pull) → 135°F (57°C) medium-rare after 5-min rest VIEW CT-GR-054 Chicken Tenders (Fresh / Uncooked)
Raw chicken tenderloins, skewered or arranged across grates, lightly brushed with oil
fresh 425°F (218°C) 6–8 mins 3m 165°F (74°C) internal VIEW CT-GR-055 Beef & Pork Meatballs (Baked, 1.5-inch)
1.5-inch beef and pork meatballs threaded onto pre-soaked wooden or metal skewers
fresh 400°F (204°C) 10–12 mins 5m 160°F (71°C) internal VIEW CT-GR-056 Chicken Fajitas (Sliced Chicken & Peppers)
1.5 lbs boneless skinless chicken breasts marinated in lime juice, garlic, cumin, and chili powder, grilled whole over high direct heat then sliced into strips
fresh 450°F (232°C) 10–12 mins 6m 165°F (74°C) internal VIEW CT-GR-057 Cod / Haddock Fillet (Whitefish)
Firm cod or haddock fillet (1-inch thick), brushed with oil, placed on preheated perforated grill pan or foil
fresh 400°F (204°C) 8–10 mins No Flip 145°F (63°C) internal VIEW CT-GR-058 Tilapia Fillet (Baked)
Fresh tilapia fillets (4-5 oz), oiled and seasoned with blackened or citrus rub, grilled on a fish basket
fresh 400°F (204°C) 6–8 mins 4m 145°F (63°C) internal VIEW CT-GR-059 Jumbo Shrimp (Peeled & Deveined)
Jumbo raw shrimp (16/20 count), peeled with tails on, threaded onto parallel skewers, lightly oiled
fresh 425°F (218°C) 5–7 mins 3m 145°F (63°C) internal VIEW CT-GR-060 Lobster Tail
Cold-water lobster tails split lengthwise down the center, meat brushed with melted garlic butter
fresh 425°F (218°C) 6–8 mins 4m 140°F (60°C) translucent-opaque center VIEW CT-GR-061 Italian Sausage Links (Oven-Roasted)
Raw Italian pork sausage links, cooked over two-zone medium heat (indirect first, direct finish)
fresh 375°F (191°C) 15–20 mins 8m 160°F (71°C) internal VIEW CT-GR-062 Hot Dogs (Oven-Roasted)
All-beef frankfurters, placed across hot grill grates over medium direct heat
refrigerated 400°F (204°C) 5–7 mins 2m 165°F (74°C) piping hot VIEW CT-GR-063 Sweet Potato (Whole Baked)
Whole medium sweet potatoes, pierced with fork, lightly oiled, double-wrapped in aluminum foil
fresh 400°F (204°C) 45–55 mins 25m 205°F (96°C) internal tender custard VIEW CT-GR-064 Zucchini (Roasted Halves or Rounds)
Zucchini halved lengthwise or cut into 1/2-inch thick planks, brushed with olive oil and seasoned
fresh 425°F (218°C) 6–8 mins 3m — VIEW CT-GR-065 Pork Tenderloin (Whole, 1.25 lb)
Whole 1.25 lb pork tenderloin, herb-crusted, tail folded under for uniform cylindrical thickness
fresh 425°F (218°C) Direct / Indirect 18–22 mins 9m 145°F (63°C) VIEW CT-GR-066 Pork Loin Roast (Bone-In, 4–5 lb)
4 lb center-cut bone-in pork loin roast (rack of pork, chine bone removed), fat cap scored
fresh 350°F (177°C) Indirect 65–80 mins No Flip 145°F (63°C) VIEW CT-GR-067 Smoked Pork Belly Burnt Ends
Pork belly cut into 1.5-inch cubes, dry rubbed, smoked indirect and braised in foil pan with butter and honey
fresh 275°F (135°C) Indirect 2.5–3 hours 90m 200°F (93°C) VIEW CT-GR-068 Thick-Cut Smoked Pork Chops
1.5-inch thick bone-in center cut pork chop, seasoned with brown sugar and smoked sea salt
fresh 400°F (204°C) Two-Zone 14–18 mins 8m 145°F (63°C) VIEW CT-GR-069 NY Strip Steak (1.5-inch thick)
1.5-inch thick boneless New York strip steak, reverse seared on two-zone grill setup
fresh 275°F (135°C) Indirect to 550°F (288°C) Direct 24–30 mins 12m 132°F (56°C) (medium-rare) VIEW CT-GR-070 Reverse-Sear Bone-in Ribeye (2-inch, Oven-First)
2-inch thick bone-in cowboy ribeye steak (approx 2 lb), reverse-seared over two-zone charcoal or gas fire
fresh 250°F (121°C) Indirect to 600°F (316°C) Direct 35–45 mins 20m 132°F (56°C) (medium-rare) VIEW CT-GR-071 Thick Ribeye Steak (1.5-inch, Butter Basted)
1.5-inch thick USDA Choice boneless ribeye (16 oz), seasoned with coarse sea salt on clean preheated grates
fresh 450°F (232°C) Direct Medium-High 9–12 mins 5m 135°F (57°C) (medium-rare) VIEW CT-GR-072 Skirt Steak (Thin High-Heat Sear, Fajita / Taco Cut)
Thin inside or outside skirt steak strips placed on preheated cast-iron griddle sitting on grill grates
fresh 500°F (260°C) Plancha / Griddle 4–6 mins 2m 135°F (57°C) VIEW CT-GR-073 Sirloin Steak Bites
1.25-inch cubed top sirloin steak chunks, skewered on flat stainless steel skewers, brushed with garlic oil
fresh 450°F (232°C) Direct Medium-High 6–8 mins 3m 135°F (57°C) (medium-rare) VIEW CT-GR-074 Shrimp
1 lb jumbo raw shrimp (16/20 count), peeled and deveined, threaded on skewers with oil and Old Bay
fresh 450°F (232°C) Direct Medium-High 5–7 mins 3m 140°F (60°C) VIEW CT-GR-075 Blackened Shrimp (Peeled, 21/25 count)
Peeled raw shrimp tossed in melted butter and heavy Cajun blackened seasoning on perforated grill pan
fresh 450°F (232°C) Grill Pan Direct 5–7 mins 3m 140°F (60°C) VIEW CT-GR-076 Shrimp (Roasted, Jumbo)
1 lb jumbo shell-on split raw shrimp (easy-peel), tossed in olive oil, sea salt, and lemon garlic rub
fresh 400°F (204°C) Direct Medium 6–8 mins 3m 140°F (60°C) VIEW CT-GR-077 Dry Sea Scallops (U/10 or U/15)
1 lb wild dry-pack sea scallops, side muscle removed, patted dry, threaded horizontally on double skewers
fresh 450°F (232°C) Direct High 5–6 mins 3m 130°F (54°C) VIEW CT-GR-078 Bone-in Split Chicken Breast (Skin-On, Sear + Oven Finish)
Large bone-in skin-on split chicken breast halves (approx 12 oz each), dry-brined with kosher salt
fresh 375°F (191°C) Two-Zone 35–42 mins 20m 165°F (74°C) VIEW CT-GR-079 Whole Chicken (3–4 lb)
3.5 lb whole broiler chicken, cavity salted, trussed and placed breast-up on indirect grill grate
fresh 375°F (191°C) Two-Zone Indirect 60–75 mins No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-GR-080 Whole Chicken (3.5–4 lb)
Whole chicken roasted in cast-iron Dutch oven set directly onto grill grates with lid on
fresh 400°F (204°C) Dutch Oven on Grill 55–68 mins No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-GR-081 Whole Roasted Chicken (4–5 lb)
4.5 lb whole chicken mounted on rotisserie spit rod, balanced with counterweight, over indirect fire
fresh 375°F (191°C) Rotisserie Indirect 65–80 mins No Flip 165°F (74°C) breast / 175°F (79°C) thigh VIEW CT-GR-082 Turkey Breast (Bone-In, 5–7 lb)
5–6 lb whole bone-in skin-on turkey breast, cavity rubbed with herbs, set on roasting rack over indirect heat
fresh 325°F (163°C) Indirect 85–105 mins No Flip 165°F (74°C) VIEW CT-GR-083 Smoked Turkey Legs (Bone-In, Skin-On, Fair-Style)
2 large bone-in turkey drumsticks/legs (approx 1 lb each), seasoned with barbecue rub on indirect zone
fresh 325°F (163°C) Indirect Two-Zone 75–95 mins 45m 175°F (79°C) VIEW CT-GR-084 Broccoli Florets
Fresh large broccoli florets (long stems left attached for gripping), tossed with olive oil and garlic salt
fresh 400°F (204°C) Direct Medium-High 8–10 mins 4m — VIEW CT-GR-085 Cauliflower Florets
Fresh cauliflower cut into thick flat steaks or large florets in grill basket, tossed in olive oil and curry rub
fresh 400°F (204°C) Two-Zone 12–16 mins 7m — VIEW CT-GR-086 Green Beans
Fresh green beans, trimmed, tossed with olive oil and kosher salt in perforated grill basket
fresh 400°F (204°C) Direct Medium-High 7–9 mins 4m — VIEW CT-GR-087 Roasted Asparagus Spears (Medium Thickness)
Medium fresh asparagus spears, woody ends snapped, tossed with extra-virgin olive oil and black pepper
fresh 400°F (204°C) Direct Medium-High 6–8 mins 3m — VIEW CT-GR-088 Roasted Broccoli Florets
Broccoli florets tossed with avocado oil, red pepper flakes, and sea salt in grill wok
fresh 400°F (204°C) Direct 8–10 mins 4m — VIEW CT-GR-089 Roasted Cauliflower Florets
Flat-cut cauliflower florets tossed with olive oil and turmeric-garlic rub, cooked in grill pan
fresh 400°F (204°C) Direct / Indirect 12–15 mins 7m — VIEW CT-GR-090 Sweet Potatoes (Whole, Medium)
Medium whole sweet potatoes (8 oz each), pierced with fork, wrapped in double heavy-duty aluminum foil
fresh 400°F (204°C) Indirect Two-Zone 45–55 mins 25m 205°F (96°C) VIEW CT-GR-091 Roasted Zucchini Half-Moons
Zucchini sliced into 1/2-inch thick planks lengthwise, brushed with olive oil and oregano
fresh 400°F (204°C) Direct Medium-High 6–8 mins 3m — VIEW CT-GR-092 Roasted Baby Yukon Gold Potatoes (Halved)
Baby Yukon gold potatoes halved, tossed with rosemary, garlic, and oil in sealed heavy-duty foil packet
fresh 400°F (204°C) Indirect Two-Zone 25–32 mins 15m 205°F (96°C) VIEW CT-GR-093 Italian Sausage Coins with Bell Peppers & Onions
Raw Italian sausage links grilled whole, sliced into coins and tossed with grilled bell peppers and onions
fresh 375°F (191°C) Two-Zone 15–18 mins 8m 160°F (71°C) VIEW CT-GR-094 Smoked Sausage & Diced Potatoes
Precooked smoked kielbasa rope cut into 1/2-inch coins, grilled in cast-iron skillet on the grates
fresh 400°F (204°C) Direct Cast Iron 10–14 mins 6m 165°F (74°C) VIEW CT-GR-095 Thick-Cut Bacon (Cold-Start Cast Iron Method)
Thick-cut hardwood bacon strips arranged in cast-iron griddle placed on medium indirect grill grates
refrigerated 375°F (191°C) Indirect Griddle 12–15 mins 7m — VIEW CT-GR-096 Bacon (Thick Cut Slices)
Thick-cut pork bacon strips laid across cast iron plancha over medium-low grill flame
refrigerated 350°F (177°C) Griddle 12–16 mins 7m — VIEW CT-GR-097 Stuffed Bell Peppers (Beef & Rice)
4 bell peppers cored and filled with seasoned cooked beef, rice, and cheese, set in foil pan over indirect heat
fresh 375°F (191°C) Indirect Two-Zone 35–45 mins No Flip 160°F (71°C) VIEW CT-GR-098 Venison Backstrap Medallions (1.5-inch thick)
1.5-inch thick deer backstrap steaks (trimmed of all silver skin), dry-rubbed and oiled
fresh 500°F (260°C) Direct High 5–7 mins 3m 130°F (54°C) (rare to medium-rare) VIEW CT-GR-099 Smoked Prime Rib (Bone-In Standing Rib Roast, Reverse Sear)
3-bone standing prime rib roast (6–7 lb), herb-crusted, roasted over indirect two-zone heat with wood chunks
fresh 250°F (121°C) Indirect to 550°F (288°C) Direct 2.5–3 hours No Flip 130°F (54°C) (medium-rare) VIEW CT-GR-100 Beef Chuck Roast (Whole, 3–4 lb)
3.5 lb beef chuck roast, seasoned with salt and pepper, cooked over indirect heat on barbecue grates
fresh 275°F (135°C) Indirect Two-Zone 3.5–4.5 hours 120m 203°F (95°C) VIEW CT-GR-101 Smoked Beef Chuck Roast (Poor Man\'s Brisket)
3 lb beef chuck roast, heavy black pepper and salt rub, cooked over low indirect heat with hickory smoke packet
fresh 250°F (121°C) Indirect 4–5 hours 150m 203°F (95°C) VIEW CT-GR-102 Steak Fajita Strips (Skirt or Flank, Sliced Against the Grain)
Marinated skirt or flank steak strips, seared in preheated cast iron skillet on direct grill grates
fresh 450°F (232°C) Direct Skillet on Grill 5–7 mins 3m 135°F (57°C) VIEW CT-GR-103 Garlic Bread (Toasted)
Split French or Italian baguette, spread with garlic herb butter, toasted directly on clean grill grates
fresh 350°F (177°C) Direct Medium-Low 3–5 mins 2m — VIEW CT-GR-104 Blistered Shishito Peppers (Whole, Bar-Snack Style)
Whole fresh shishitos tossed with 1 tbsp sesame oil and flaky salt, cooked in preheated perforated grill pan
fresh 450°F (232°C) Direct High 4–6 mins 2m — VIEW CT-GR-105 Roasted Cabbage Steaks (1-inch Thick Wedges)
1-inch thick green cabbage slices with core intact, brushed with olive oil, seasoned with sea salt and caraway
fresh 400°F (204°C) Two-Zone 12–16 mins 7m — VIEW CT-GR-106 Roasted Sweet Potato Cubes (1-inch)
1-inch sweet potato cubes tossed with oil and smoked paprika, threaded on skewers or cooked in grill basket
fresh 400°F (204°C) Two-Zone 18–24 mins 10m — VIEW CT-GR-107 Salmon Fillets & Green Beans (One-Pan Dinner)
6 oz skin-on salmon fillet and fresh green beans bundled in heavy-duty aluminum foil packet with lemon butter
fresh 400°F (204°C) Indirect Two-Zone 12–15 mins No Flip 130°F (54°C) VIEW