CONGRATULATIONS 100TH GRILL DELIVERED!

Thank's to all of our 100 customers, we hope you will have many years of cooking enjoyment with your OGBSLA grills and smokers, we hope to manufacture the 200th grill in 2010, keep smok'in!

O.G. crew

CALL 818-403-0361

For questions and orders please call Darryl @ 818-403-0361 or L.J. @ 818-568-3170

BBQ SAUCE

BBQ SAUCE RECIPE

The following ingredients are from "secret" recipes so some experimentation is necessary to find the right combination, hope this is of some help.

• 1/4 cup water
• 2 tablespoons hot sauce
• 2 cups tomato sauce
  
• 3 to 6 peeled finely crushed garlic
  
• 1/4 cup honey
• 2 tablespoons molasses
• 2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon coarse kosher salt or celery salt
  
• 2 tablespoons Cajun seasoning
• 1 pinch paprika
• 1 pinch crushed red pepper
• 1 pinch ground white pepper
• 1 pinch ground black pepper
• 2 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
  
• 1/2 cup butter
• 1 small white or brown onion finely grated
• 1/4 cup apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon finely shredded fresh ginger
• 1 tsp. zest orange peel

HOW TO START YOUR COALS

This is an easy step instruction to starting your BBQ fire using Charcoal and/or Mesquite Charcoal.
INGREDIENTS & TOOLS
Charcoal, and or Mesquite Charcoal.
A charcoal starter or chimney.
A wire brush.
Long Tongs.
Long BBQ Fork.
Wood chips (wood type) See "Wood Choices"

#1 Place the charcoal starter on your grill cooking surface or other safe location that will not burn, keep BBQ lid open or off. Place charcoal in the starter's top chamber. Insert 2 full pages of newspaper lightly crumpled into the lower chamber.
#2 Start the coals by lighting fire to 2 the newspaper under the charcoal in the lower chamber, in about 20 minutes the charcoal will be turning white and flames will be jumping from the top.
#3 Using a wet towel or glove to protect your hand, dump entire charcoal load into a neat pile on one side of your grill, avoid charcoal making contact with the walls of your BBQ grill, then add a layer of Mesquite charcoal if desired on top of the hot coals. ( Mesquite charcoal will allow for longer cooking time and add Mesquite flavor.
#4 After another 10 to 15 minutes your mesquite coals should be ready to go. The coals should be 50% to 80% white.
#5 Clean your grill surface with a wire brush, also the heat will help sanitize. Take a very wet towel and wipe the grill to clean. Take your tongs and place a folded piece of paper towel dipped in cooking oil and wipe the grill surface, this will help cure new grills and make it a non-stick surface.
#6 Add your pre-seasoned meats on the side of the grill without the coals (neutral side), this minimizes burning and flare-ups.
#7 Close your door.
#9 Add pre-soaked wood chips (soak in water or your favorite fruit juice for 10 to 60 minutes) Add a handful of wood chips every 20-30 minutes for the entire cooking time up to about 5 hours . Dry chips burn faster, deliver faster smoke and is good for suppressing flare-ups from fat and juices dropping on the hot coals during the cooking process.
#10 TURN YOUR meat over about twice during the cooking process.

COOK TIMES VARY WITH EQUIPMENT AND HEAT (Based on a charcoal starter load)
SALMON: 7 TO 15 MINUTES.
Whole Chicken: 90 minutes to 2 hours cooking time.
STEAKS : 10 to 20 depending on the cut.

CHARCOAL GRILL CARE & NO CLEANING

Our Grill designs are made for use with Charcoal and/or Mesquite since this is the case as the coals are burning and as the meats cook their fat juices drip and burn in the coals, that's one of the many advantages of charcoal cooking, no mess or grease to clean up, if you use this simple technique. I do like to wire brush my grill surface before the coals go out so the last bit of leftover meat deposits are burned to nothing, then I simply let the coals burn themselves out over night.

The morning after: All the grease droppings will be absorbed in the ashes, use a dust pan and small broom or piece of cardboard to remove the ashes.

Don't let ashes remain in your grill too long, they absorb moisture in the air and are the main cause of premature corrosion, when the coals are cool remove them. Our grills have lined flat bottoms which make cleaning easy. Our lined bottoms also act as a fire brick aiding in heat retention, extended life and easy cleaning.

"Keep Smoking America"

WOOD CHOICES AND FLOVORS (according to OGBSLA)

Our favorite woods for barbecuing, smoking and grilling are: Pecan, Oak is my overall favorite, but if I want a deep smoke flavor Apricot is very smokey.
Hickory is great especially when using BBQ sauces. Cherry wood is a sweet flavored wood.
One of the obvious reasons to use wood in the BBQ/Smoking and Grilling is smoke flavor, but another important reason is the smoke will retard and even suffocate fire flare-ups, the easiest way is to use small size wood chips the size no larger than an egg pre-soaked in water 1 hour to 15 minutes before use, the water absorbs in the wood chips and aids in releasing the smoke from the wood at a slower more even pace, providing protection from flames jumping up toward your meat due to fat dripping on the hot coals.
Simply toss a handful of wet wood chips on top of your hot coals and/or mesquite, do this every 20 to 30 minutes for up to 4 hours, you will see the difference in taste and actually see the smoke billowing through the cracks and exhaust hole on your Grill.
Some cooks like to soak their wood chips in such liquids as: Beer, pineapple juice, apple juice, dark liquors (not too Much).
If you have never used wood in your cooking your missing an important element. Smoke!
There are many woods on the market such as Mesquite, Apricot, Cherry, Walnut, Almond, Peach, Walnut, and many more we will discuss in the future.