The Party Hub Grill Fryer has four distinct, porcelain enamel cooking areas including the grill, griddle, warming plate and fryer, making it possible to make burgers and fries, chicken wings and poppers, and just about anything else all at the same time. It also features an accessories rail that comes with attachable plates with integrated cup holders, tool holder and cutting board. Serious BBQ-ers will love the 30,000 BTU’s of cooking power, infrared burner capable of 450-650+ degree temperatures, independent fry, grill and griddle controls, and generous 16oz. capacity deep fryer.

That’s right, a deep fryer. The middle of the grill is a little well that you can use to cook french fries, deep fry chicken wings, and so forth. Pretty compelling.

To learn more, or buy your own you can purchase a Party Hub Grill at SportsAuthority.com.

Established in 1814, Colman’s of Norwich has been recognized widely as the premiere English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient in Britain’s favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval – the Royal Warrant – galvanizing Colman’s as the crown jewel of mustards, securing its place in the most discerning kitchens around the world.

I recently had a chance to try some of these products, and they’re excellent. My favorite is the “Hell from Texas”, which is nice and spicy.

These products are all gluten-free, all-natural, granulated (not powder) products, and have no preservatives which results in a high quality BBQ rub. They can be used for beef, pork, chicken, fish and other meats both prior to cooking and/or as seasoning afterwards.

Check out their website to purchase any of their rubs, plus they have some nice gift packs that would make a great gift for any BBQ lover.

Tired of your chicken being burnt, bland, or just plain boring? Wish your barbeque didn’t suck? Easy Peasy Foods to the rescue! For a grilling experience that is sure to tantalize your tastebuds and allow you to reclaim your throne as King of the Grill, our chicken marinade and BBQ sauce make cooking Easy Peasy! And remember… life is better when saucy.

Nearly six years ago, in 2003, he created his first batch of all purpose seasoning. It was trial and error, until he was satisfied with the flavorful blend of spices he now uses. In addition to his original blend, he has produced a spicy seasoning, for those that prefer a little “heat” on their foods and labeled it “Hot for Mama” blend. Today, when the party is at our home, you only have to follow the aroma of the smoky Bar-B-Que to find Gary, his friends and family. As usual, the Bar-B-Que will be filled with any kind of savory chicken, beef or pork seasoned his scrumptious all purpose seasoning and some type of appetizer, all lovingly hand prepared in large portions.

I checked out the slider set, and it’s very nice. Quality is good and it came in a very nice quality red box complete with ribbon. Very elegant! Shipping was also fast.

One problem with making your own BBQ sauce has always been collecting the wide array of ingredients you need. All sorts of spices and rubs, it can all get kind of expensive and overwhelming. This is the first sauce mix I’ve tried. It’s very easy to make, it all takes less than 10 minutes, and very tasty!

One benefit is you can make as much or as little as you’d like. No need for it to go to waste!

Invest in a meat thermometer or “temperature probe.” This is an essential tool for preparing perfectly grilled chicken. To check the internal temperature of chicken, place the thermometer into the meat where the leg and thigh come together, taking care not to touch bone.

Always grill chicken over a low to medium flame or charcoal temperature. Experiment with the setting, cooking at the highest temperature possible without flame flare-ups. Such flare-ups will cause the chicken to cook too fast, resulting in chicken that is charred on the outside, yet not fully cooked on the inside. If flare-ups occur, lift the chicken off the grill for a moment and move it to another area of the grill; reduce the flame if necessary.

Begin cooking the chicken by placing it on the grill cavity-side down. During grilling, turn the chicken three times. Turn it the first time when the skin begins to lose moisture, and the chicken becomes rigid. Turn it a second time when the juices pool in the cavity. Turn the chicken a third time when the internal temperature reaches approximately 165 degrees. Finish by cooking the chicken, cavity side up, with a higher flame to crisp the skin.

For barbecue chicken, baste with your favorite BBQ sauce before and after the last turn. Grill marks that appear as you cook the basted chicken signal that sugars in the sauce are “caramelizing,” producing the most intense flavors.

The chicken is done when it reaches an internal temperature of 180 degrees. Remove it from the grill and cut the chicken into individual pieces. Remember– grilling is an art, not a science, so it’s important to practice, practice again, and then practice some more. That’s why the experts at El Pollo Loco are so good at what they do.

If you haven’t had their salsa, it’s also highly recommended. Try the peach or pineapple if you are in the mood for something sweet, or the black bean and corn for something different. The corn salsa makes a great chicken taco topping!