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Grilled Peaches with Buttered Rum Sauce
Posted: July 24, 2013
Grilling fresh ripe peaches is a easy way to put an exclamation point on any meal you've prepared on your Primo. The minimal prep and cooking times even allow you to start making this desert after dinner - just keep...
Posted in Fruits & Desert.
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Replacing Primo Gaskets
Posted: July 1, 2013
The Primo factory installed wool gasket is a wearable item- it will inevitably need to be replaced. So… what do you replace it with? You have options- you can buy the Primo original replacement gaskets or opt for one of...
Posted in Primo How To.
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Primo Smoked St. Louis Spare Ribs
Posted: May 9, 2013
Smoking ribs is what BBQ is about. Chances are if you own or aspire to own a Primo Grill & Smoker smoking amazing ribs is a reason why! Here is a competition inspired method of smoking St. Louis style spare ribs on a Primo. ...
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Primo Grilled Jalapeno Poppers
Posted: April 29, 2013
Making Grilled Jalapeno Poppers on a Primo is an easy way to feed a crowd that doesn't mind a little heat. Utilizing our Jalapeno Popper Grill Rack and Jalapeno Corer accessory tools will make it even easier. This recipe will...
Posted in Featured, Veggies & Misc.
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Makin’ Bacon on a Primo
Posted: April 25, 2013
Making your own bacon on a Primo will change your bacon perspective. Most people think bacon makes everything better - once you realize the minimal effort (albeit a small time investment) of how you can make better bacon, it will be...
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Pork in the Park
Posted: April 12, 2013
The 2012 Pork in the Park competitive BBQ contest in Salisbury Maryland was the 2nd biggest in the United States. In impressive fashion Chef Andrew Evan's "Walk the Swine" team was named the Reserve Grand Champion, finishing 2nd overall out of 113 teams...
Posted in Events.
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Primo Grilled Shrimp
Posted: April 11, 2013
Grilling shrimp on the Primo is quick, easy, and delicious. The shrimp will only need a few minutes on the grill. We highly recommend buying shell on "USA wild caught" jumbo shrimp- just peel and devein the shrimp with a paring...
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Honey Butter Glaze
Posted: April 10, 2013
Here is a simple Honey Butter Glaze we like to use on chicken. The technique is based on Beurre Monte, called "magic butter" by Thomas Keller of The French Laundry. Instead of using water as a base liquid to keep...
Posted in Rubs & Sauces.
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Maryland Style Pit Beef
Posted: April 6, 2013
Most Marylanders think of Pit Beef as standard BBQ fare, although technically it’s not BBQ since it’s grilled - not smoked low and slow. Anyone who has seen the Orioles at Camden Yards knows the scent billowing from Boog Powell’s Pit on...
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Chef Andrew Evans Primo Demo at AQUA
Posted: April 5, 2013
Chef Andrew Evans of The BBQ Joint in Easton Maryland knows the benefits of Primo Grills and Smokers. Not only does he use them at his acclaimed BBQ restaurant (named Best New BBQ in the East by Food & Wine Magazine!) and in...
Posted in Featured, Primo How To.
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Pork & Chicken Rub Recipe
Posted: April 5, 2013
Here is basic rub recipe that we like to use on pork shoulders and chicken. You can adjust ingredients according to what's available. Common variables include using regular paprika instead of or in addition to the smoked paprika, using brown or...
Posted in Rubs & Sauces.
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Basic Lighting and Smoking Techniques
Posted: April 4, 2013
New Primo owners experience a lot of epiphanies. They realize how easy they are to light, how quickly they get to temp, how efficiently they burn lump charcoal, how much lump charcoal remains after each use, and of course, how it elevates food! In contrast,...
Posted in Primo How To.