(ALL LOCATIONS) Monday-Friday 9am-6pm | Saturday 10am - 5pm | Sunday 11am - 4pm
BBQ Island | 1715 W Ruby Dr, #105 | Tempe, AZ 85284 | 877-474-5669
BBQ Island | 15815 N. Frank Lloyd Wright Blvd | Scottsdale, AZ 85260 | 480-503-1110
BBQ Island | 8155 W Bell Rd, #111 | Peoria, AZ 85382 | 480-500-5154
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Rib Eyes and Morel Mushrooms
Posted by Administrator on 5/1/2011 to
I was at a friend's house the other night and they had picked up a half pound of Blonde Morel Mushrooms. They also had a nice selection of root vegetables and some bone in rib eyes.
How to Make a Shooter's Sandwich
Posted by Administrator on 4/24/2011 to
The shooter's sandwich is a little known meal, that was originally prepared to nourish hunters as they went out in search of their prey. Its compactness took up less room and made carrying it easier. In addition the ingredients used, fared well without refrigeration.
How to Make Italian Beef Sandwiches
Posted by Administrator on 4/11/2011 to
I love Italian beef sandwiches! However to get a decent one I have to drive about 30 minutes and they are a rarity in my life. I had some leftover beef tenderloin I smoked a few days ago and decided to try making my own. I should have done this years ago. They turned out fantastic.
How to Smoke a Beef Tenderloin
Posted by Administrator on 4/9/2011 to
Smoking a beef tenderloin is simple and one of the greatest ways to prepare this choice cut of meat. Done properly, the tenderloin will be perfectly cooked from crust to crust. The low and slow method keeps the meat closer to the outside from becoming overdone. As you can see in the photo, the slice is almost entirely medium rare.
BBQ 101 & 102 with Chris Marks (2011)
Posted by Administrator on 3/13/2011 to
This annual classic is one of our cornerstone events. Chris Marks the 9 time national BBQ champion returned again to teach his fail proof methods of smoking chicken, ribs, butts and briskets.
How to Make Beef and Broccoli
Posted by Administrator on 2/23/2011 to
Many times when I cook a good sized brisket, I have left overs. At times it can get boring eating the same thing over and over, so I decided to try and give the brisket a completely different flavor.
What I came up with, was a simple delicious meal. It turned out really well, but if you have any suggestions on how to improve it I would appreciate it.
When to Wrap a Pork Shoulder
Posted by Administrator on 2/22/2011 to
A clip from Chris Marks cooking class last year. In this clip he explains how to know when to wrap the butts.
In this clip he explains when to wrap a butt
How to make Posole
Posted by Administrator on 1/24/2011 to
So this weekend I had a 2 lb pork tenderloin staring at me from the fridge. I was having some friends over for dinner and it had started to really cool off in the early afternoon. So I decided to make Posole out of it. I was feeling a bit lazy so about 70% of the ingredients are not in the pictures. This great soup is easy to make and super delicious.
Behind the Pit interview with Brad Prose of Chiles and Smoke
BBQ Island & PK Grills June SWEEPSTAKES
Behind the Pit interview with Jason Murff of Grill Your Ass Off
Behind the Pit interview with Brad of Salt River Smoke
Behind the Pit interview with Bama of Bama4evercatering
Behind the Pit interview with Phil the Grill of Trapp Haus
Behind the Pit interview with Sterling Smith of Loot N Booty
Keeping your BBQ Island in top notch condition
Behind the Pit interview with Mike Boyd of Black RIver BBQ
Happy Fathers Day From Us To You!