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Pizza on the Primo
Posted: April 5, 2018
One of the many benefits of a Primo Grill's versatility is the ability to bake - think wood-fired pizza oven with premium ceramic construction. The same heat absorption and distribution properties that make a ceramic pizza stone beneficial translate to the grill itself. This is...
Posted in Featured, Pizza & Bread.
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Primo Prime Rib
Posted: November 28, 2016
Roasting a Prime Rib on your Primo is a sure fire way to elevate the perenial holiday favorite. Utilizing the benefits of a Primo Grills's convection cooking versatility, it's easy to achieve impressive results. You can certainly opt to cook...
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Primo Smoked Turkey
Posted: November 14, 2016
Looking to smoke a turkey for Thanksgiving? If you own a Primo Grill & Smoker it's a no brainer. Smoky, tender, & juicy- you won't go back to the oven! Here is an easy method on how to smoke a turkey on...
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Smoked Beef Ribs
Posted: September 19, 2016
Here is a very simple method for Smoking Beef Ribs - simply combine salt and pepper with smoke and time! No need to trim, brine, wrap, use a more complex rub or sauce - all things that could be done...
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Smoked BBQ Bacon Cheeseburger Fatty
Posted: June 13, 2016
Looking to elevate your standard BBQ Bacon Cheeseburger? Smoke one in a fatty! A perfect treat for Father's Day or any event, creating a Smoked BBQ Bacon Cheeseburger Fatty is sure to bring the wow factor. [caption id="attachment_3203"...
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Primo Smoked Chicken Wings
Posted: June 9, 2016
Looking to elevate chicken wings? Use this method to smoke them on a Primo. The brine/marinade, rub, smoke, & glaze each impart flavor that will make you a hero to your guests. We smoked 36 wings - you can fit 48...
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Primo Smoked Salmon
Posted: June 9, 2016
Hot smoking salmon on a Primo Grill & Smoker is an easy way to impart a ton of flavor into salmon without investing a ton of time. Traditional brining/curing and cold smoking salmon can take days- this takes about an hour depending...
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Primo Smoked BBQ Pork Belly
Posted: September 16, 2015
Smoking a pork belly on a Primo needs to be on your bucket list! You need to try this once - and then will want to repeat often. Instead of curing the pork belly to make bacon, you treat it...
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Primo BBQ Bacon Shrimp
Posted: September 15, 2015
In case you were wondering, yes, bacon does make shrimp better! Wrapping shrimp in bacon and basting with a sweet BBQ sauce makes for a tasty appetizer that won't last long. Making BBQ Bacon Shrimp on the Primo is easy-...
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Grilled Soft Shell Crabs
Posted: June 20, 2014
Here on the Eastern Shore of Maryland not much else says summer like crabs (and beer!). Although traditionally sauteed or deep fried, soft shell crabs grill beautifully in just a few minutes. Brined in buttermilk, seasoned with Old Bay, and...
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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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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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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.