Knowledge Center

Cleaning Your Charcoal Grill

Just as with anything else you own, the more you take care of your charcoal grill, the better it will operate and the longer it will last. If you’re asking what could possibly need to be cleaned on your charcoal grill, the answer is, quite simply, a lot. By maintaining your charcoal grill you will notice your food is cooked more efficiently and that you’ll get a lot more mileage out of it versus not cleaning or maintaining it.

For example, in order to facilitate better air flow whilst cooking, it’s important to remove accumulated ashes and old charcoal from the bottom of the grill as well as the ash catcher before using it. You simply need to ensure the charcoal is completely extinguished and no longer hot before cleaning it. Don’t forget to wipe away any grease which may have dripped down near the vents while grilling. Not only does this have an impact on the effectiveness of the grill’s ability to cook, but it also removes old charcoal, grease and ash which may cause a tainted taste to your food in proceeding grilling.

While you’re grilling, you’re producing smoke vapors which consist of grease and smoke which will oxidize into carbon and will most likely get deposited on the interior of your grill’s lid. In order to remove this oxidation you simply need to brush these deposits off with a stainless-steel wire brush. Once you have removed the deposits from the interior of the grill lid, the next time you’ve completed grilling, while the grill is warm (not hot), with a wet paper-towel you can wipe clean the interior surface of your grill’s lid. Keeping oxidized carbon off your grill lid will also keep your food from potentially gaining an unappealing flavor as well as keep your grill clean and free from deterioration.

Keep your grill grates clean! If you use your charcoal grill for smoking foods, you undoubtedly will have a lot of buildup. Remove the cooking grate first, then remove the charcoal grate. Utilizing a coarse (stainless-steel) brush, clean the grill grates. If you cannot remove some of the buildup, place the charcoal and cooking grate back into the grill and heat up the grill to 500°F for ~ 15 minutes. This should help to remove some of the more sturdy buildup. Once the grill has cooled down, now brush the grill clean again with a stainless-steel wire brush. Once even cooler, now take a wet paper-towel and wipe the grill grates down.

Now that you’ve entirely cleaned the interior of your grill, you need to focus on the exterior of the grill. If your grill is in an area subject to a harsh environment. If you experience acid rain in your area, or live near saltwater, you’ll need to clean the exterior of your grill more often. Elemental exposure to corrosive elements like these can cause signs of oxidation on the exterior (rust). To clean these potentially corrosive elements off your grill’s surface, simply wipe down the exterior with warm, soapy water. Just as a precautionary measure, especially if your grill is subject to intense UV rays as well as corrosive elements, we recommend using a cover for your grill when it’s not in use.

If you would ever like to find out how to best clean your charcoal grill, please don’t hesitate to call us at 92000 7353 or +966.13.845.6798. We will be more than happy to assist you in keeping your charcoal grill in great shape. Backyard is the premiere outdoor living and grilling equipment supplier in Saudi Arabia and the entire Middle East. We strive to help our customers maintain all their outdoor living equipment. We look forward to hearing from you soon!

What to Look for When Purchasing a Quality Grill?

Ceramic Grill Safety

Just as with any other grill, ceramic grills should be handled with the utmost safety. After all, failing to do so could result in serious injury or even a massive fire. Ceramic grills do have a few differences regarding their correct, safe operation. It’s important to educate yourself on these differences in order to safely operate your ceramic grill.

First, whenever you’re transporting your grill, please don’t attempt to lift it by the hinge. We recommend you find a partner to help you lift and place the grill down into its operational position. Second, just like nearly all other grills, we strongly advise against operating the grill within an enclosed area. They are strictly for outdoor use and you should be mindful of any surrounding foliage which may be susceptible to incineration from the grill’s heat. After all, burning charcoal produces toxic carbon monoxide which is extremely lethal if inhaled in large quantities.

We highly recommend you never utilize lighter fluid within your ceramic grill. It’s best to utilize only lump charcoal which is free of tars and other components which may cause your food to taste strangely.

The hinges on your ceramic grill need attention. The constant opening and closing of the grill may cause slight tension in the hinge over time. In order to keep the hinge from locking up, it’s important to lubricate the hinge twice a year at least. Also, in order to ensure your lid is securely held by the hinge bands, we recommend tightening the band bolts with an open end wrench.

Now, in our opinion, this part is extremely important – use extreme caution when opening the grill once you have closed the top and bottom vents in order to suffocate the charcoals. The hot coals, starved of oxygen, are extremely combustible. If you open the lid and a quick rush of air hits the hot coals, you could end up with a flashback, which is essentially a near explosion of heat and steam all at once. So, slowly open the lid allowing the heat and steam to escape in an orderly manner.

While your ceramic grill will produce minimal ash, you still need to keep the bottom vent clean. Failure to do so could result in the grill not operating properly. The reason for this is the accumulation of ash coating or covering the bottom vent will undoubtedly slow down air flow or block it altogether. No air flow, no fire. You will need to ensure the charcoal ash is cool, then you may empty out the ash into a receptacle. Make certain the coals are completely out when disposing of them or you could cause a house fire!

Rarely will you need to clean your ceramic grill, as it is self-cleaning. All you need to do is to heat your ceramic grill to ~500°F to completely vanquish any leftover food particles or pieces or debris from the grill’s interior. If you do find it absolutely imperative to clean your ceramic grill, make certain not to utilize an overtly abrasive tool, by cleaning the grids with too harsh an instrument you may damage or remove the porcelain finish which keeps food from sticking (what makes a ceramic grill so great to begin with!)

If you have any other questions regarding your ceramic grill, or simply need spare parts or repair, Backyard is the place to turn to. Contact us today at +966.13.845.6798 and we will be more than happy to assist you. After all, we are the number one provider of ceramic grills in Saudi Arabia and the entire Middle East. We look forward to hearing from you, and happy, safe grilling!

How to Grill a Pizza

Yes, you read that right. Grilling pizza is a real thing and we think it’s something you may fall in love with once you’ve tried it. The key to a good grilled pizza is learning how to properly grill the crust. You can either make your own crust or purchase a frozen crust from the store. Undoubtedly, preparing a crust from scratch is more time consuming but more than makes up for it with its indescribable freshness.

Since we will be utilizing fresh dough for the purposes of this article, here’s a list of the ingredients you’ll need to make your fresh dough:

• 1 ½ cups warm water (100°F - 110°F)
• 1 package of rapid-rise activity dry yeast
• ½ tablespoon granulated sugar
• 4 ½ cups of all-purpose flour
• 3 tablespoons of extra-virgin olive oil
• 2 tablespoons of sea salt

For preparing fresh pizza dough, the following directions should prove invaluable:

• Within an electric stand mixer, combine the yeast, water and sugar
• Stir briefly and allow it to stand for approximately five minutes, or until the top surface has gained a thin, frothy layer (this shows the yeast has activated)
• Next, add the flour and the salt
• Apply the dough hook to the mixer and mix on low-speed for 1 minute or until the dough begins to come together
• Once the dough has come together, increase the mixing speed to medium and continue to mix until the dough has become slightly sticky, smooth and has elasticity (takes ~10 minutes)
• Next, form the dough into a ball and place into a lightly oiled bowl and coat the entire surface of the dough ball with the olive oil
• Now you wait. Allow the dough to rise in a warm place until it has at least doubled in size (takes ~ 1 ½ - 2 hours)
• Once the dough has risen, you can now flatten and stretch the dough. A light coating on your hands while shaping the dough will help make the dough more pliable.
• Finish by flattening the dough on a sheet of parchment paper
• Keep the dough flattened on the parchment paper

Now, prepare your ingredients on the grill.

• It is here you can choose which types of meats and vegetables you would like on your pizza
• Utilizing simple aluminum foil, place your vegetables within the foil, add a tablespoon of olive oil, seal the foil, and cook over direct medium-high heat
• A grill pan is optimal for preparing your meat toppings

Now, it’s time to put the dough on the grill!

• Prepare the grill for direct cooking over medium heat
• Brush the grill grates entirely clean
• Next, place the dough on the grill with the parchment paper still on top of the dough in order to help hold the dough’s shape
• After a minute on the grill, remove the parchment paper
• Cook the dough, with the grill lid closed as much as possible, until it is crisp on the underside (~2 minutes)
• Now, transfer the dough, grilled side facing up, to a working surface
• Spread the cheese evenly over the crust and arrange your toppings accordingly
• Now, place the pizza back on the grill, keeping the lid closed, until the cheese has melted and the now bottom of the pizza is crisp (again ~2 minutes).

That’s how you prepare a delectable grilled pizza. It may be something you never even considered trying, but it’s well worth it. Your pizza toppings are endless and can be prepared directly on the grill while your dough rises. Utilizing fresh dough is truly what makes this endeavor extremely worth the effort.

If you ever have any questions about grilling techniques or want to learn more about grilling pizzas, contact us at +966.13.845.6798 and we will be more than happy to assist you. As the number one grilling company in Saudi Arabia and the entire Middle East, we want to provide you with as much information and assistance as possible. We look forward to hearing from you and happy grilling!

How to Grill the Perfect Filet Mignon

While everyone clamors for the filet mignon, when it comes to actually grilling a filet, people tend to be seemingly intimidated. There is no reason to be intimidated by this cut of meat. Sure it’s just about the most expensive cut of meat you can buy, but fret not, we’re here to help you grill the perfect filet mignon. This is simply the basics for achieving an excellent, moist, succulent piece of beef.

The first step is to remove the filet from the refrigerator and unwrap the butcher’s paper from it. Next, place your filet(s) onto a prepping plate. Now, allow the filet(s) to settle to room temperature. The reason for doing this is to allow the meat’s internal juices to redistribute (after all, you just removed them from a nearly 40°F refrigerator). Also, by allowing the meat to return to room temperature, the meat won’t get as shocked by the intense heat discrepancy. If you take the meat which is still at nearly 40°F and throw it onto a 500°F grill surface, you’ll shock the meat and it will end up tougher than you’d like.

Next, preheat your grill to 500°F. Once the filet(s) have acclimated to room temperature, you can now apply salt and pepper to each side of them. *Take note you will lose some of the salt and pepper during the cooking process.  Next, with a pair of tongs (making certain never to puncture the meat, ever!) place the filet onto the extremely hot grilling surface. You should immediately hear the meat begin to sizzle and this will create a nice sear when upon direct high heat. Sear each side ((grilling 2 inch thick filet(s)) for approximately 2 minutes. Once you’ve seared each side, now move the steak to indirect high heat. The level of doneness you would like to achieve is what determines how long you keep the steak on indirect high heat.

If you want a medium-rare filet (grilling 2 inch thick filet(s)), cook the filet(s) on indirect high heat, after searing, for approximately 2 -2 ½  minutes on each side (flipping only once). Having an instant read meat thermometer is extremely helpful at this point. Stick the meat thermometer into the side of the filet and go all the way into the middle of the cut. You’re looking for a reading of around 125°F. When you reach that temperature, take the filet(s) off the grill and place them on a plate for resting and cover them with aluminum foil. Allow them to rest for at least 10 – 15 minutes. Allowing the meat to “rest” while wrapped in aluminum foil allows for the internal juices to continue flavoring the meat while it’s off the grill and making the filet even juicier.

There you have it. You can now easily prepare your filet mignon without worrying about overcooking it or ruining it. If you ever forget the method, simply check our website again! Backyard is the most knowledgeable grilling supply and beef supplier in Saudi Arabia and the entire Middle East. If you ever have any questions, please call us at +966.13.845.6798 and we will be more than happy to assist you. We look forward to hearing from you soon, and happy grilling!

How to Prepare Braised and Smoked Beef Short Ribs

In the spirit of providing our readers with knowledge, here is a recipe from our friends at Weber®! Braised and smoked ribs are an absolutely phenomenal dish, if prepared and cooked correctly. If you’re not careful in the preparing and cooking of your short ribs, you’ll more than likely end up with a very tough outcome. Here’s how to best prepare your short ribs! (You will need a large stockpot, as well as 2 large handfuls of mesquite wood chips)

For starters, you’ll need to prepare your braise/braising liquid. Here are the ingredients you will require:

• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, about 10 oz., coarsely chopped
• 6 garlic cloves, coarsely chopped
• 1 jalapeno chile pepper, about 1 oz., roughly chopped and make sure to keep the seeds within
• 2 teaspoons of dried oregano
• 2 teaspoons of cumin seed
• 1 teaspoon of sea salt
• ½ teaspoon of freshly ground black pepper
• ~ 36 oz. of beef broth
• 1 bay leaf

You will require 5 pounds of meaty, marbled short ribs.

Next, you’ll need to prepare your barbecue sauce. Here are the ingredients you will require:

• 1 cup of ketchup
• 2 tablespoons of molasses
• 1 tablespoon of balsamic vinegar
• 2 tablespoons of Worcestershire sauce
• Hot pepper sauce (in case you like it more spicy)
• 2 tablespoons of extra-virgin olive oil
• 1 teaspoon of sea salt
• ½ teaspoon of freshly ground black pepper

Now, here’s the appropriate method of prepping and cooking your braised short ribs.

Utilizing your large stockpot over medium-heat, begin to heat the olive oil. Now you can add the jalapeno, garlic and onion and cook until the onion has become tender, all the while stirring. Next, add the cumin seed, salt, oregano, and pepper and cook until you can really smell the spices emanating from the stockpot, all the while constantly stirring. Next you can pour in your beef broth and add the bay leaf.

Now that the braising liquid is ready, place your short ribs in (meat side down) the braising liquid and add water until the ribs are covered. Now, bring the braising liquid to a boil and then immediately reduce the heat down to low. Keep the stockpot covered and allow the short ribs to simmer in the braising liquid for approximately 1.5 hours. After you’ve reached the 1.5 hour mark, transfer your short ribs to a pan in which they can cool down. While simmering, some of the short ribs’ bones may have fallen into the braising liquid, remove them but keep the braising liquid.

Were you wondering what to do with the two large handfuls of mesquite wood chips? Soak the wood chips in water for at least 30 minutes.

Now it’s time to return to the braising liquid. Pour the braising liquid through a fine-mesh strainer into a large pot or bowl and let it stand for 10 minutes at least, or until it is cool enough for the fat to accumulate on the surface. Skim the fat from the surface. Now completely rinse out the stockpot and then pour the braising liquid you just removed the fat from the surface of back into the stockpot. Bring the braising liquid to a boil. Now lower the heat and allow it to simmer until it’s reduced to a mere ¾ cup or braising liquid. With an available saucepan, pour the braising liquid in, roughly medium sized.

It is now time to utilize our remaining ingredients you were probably wondering about. In your medium sized saucepan, stir in the molasses, ketchup, balsamic vinegar, and the Worcestershire sauce. Place the sauce pan over medium heat, then drop the cooking temperature back down to low and allow it to simmer. By doing this, you will reduce the sauce down for a more potent flavor. Stir all the while! Once you remove the sauce from the heat source, you can now put in the hot pepper sauce (again, only if you like it spicy!). Simply set it aside at room temperature now.

Create a two zone fire on the grill (allowing for indirect heat grilling and direct heat grilling), suggested temperature for cooking is 350°F - 450°F. Prior to placing on the grill, brush the ribs with oil and apply salt and pepper.

Once your grill has reached the desired cooking temperature, add one handful of wood chips to the charcoal and place the lid on the grill. Once the wood begins to smoke, place the ribs on the grill over indirect medium heat and cook with the lid closed for approximately 30 minutes, or until the ribs’ edges are beginning to crisp.

Now you finally get to apply that sauce that looks so tempting! Very generously apply the sauce to the ribs. Then apply the remainder of the soaked wood chips to the charcoal and move the ribs over the direct medium heat and cook with the lid closed until the meat is completely glazed (just like a glazed doughnut). Now you can remove the ribs from the grill and serve them while still warm, accompanied with the remaining sauce.

We would like to thank our friends at Weber® for this absolutely delicious method of preparing and cooking short ribs. At The Market we pride ourselves on providing our customers with the absolute best in knowledge and, with this recipe, we delivered. If you ever have any questions regarding different beef cooking methods, types of beef, or need equipment to perform your grilling, we are the number one supplier of it all in Saudi Arabia and the entire Middle East so call us today at +966.13.845.6798. We look forward to hearing from you soon and happy grilling!

Add Elegance and a Unique Touch to Your Kitchen With Mason Jars

Mason jars can be a major aesthetic and practical factor within your kitchen simultaneously. Have you found storing your spices in plastic containers to be cumbersome and even a bit unsightly? You’re not alone. Mason jars are a must-have for your kitchen if you’re trying to keep an elegant appearance within an area.

Do you have your own recipe for a rub or seasoning but don’t have a great place to store it? Mason jars are absolutely delightful for preserving all your spices and seasonings in an elegant manner. Not only will your kitchen’s appearance remain clean and sleek, but the effectiveness of mason jars is unrivaled.

Looking to add a unique touch to your kitchen area? Storing your spices within mason jars will give your kitchen a modern, trendy look like no other storage container could accomplish. These sleek, pristine glass storage containers will keep your kitchen looking neat and concise all the while preserving your spices and keeping them as potent as the day you purchased them. A stylish way to preserve your spices!

Practically speaking, mason jars can also be converted into a shaker for applying your seasoning or spice. By simply unscrewing the lid and replacing it with a shaker lid, you instantly have a highly efficient method of applying your spices and seasoning to any food you’re preparing. But how do you keep up with which mason jar contains which spice or seasoning?

Another excellent aspect of mason jars is the Ball® dissolvable label. The name says it all. You can create labels for the lids of each of your spices and when you’re finished with it, you can simply wash away the label with warm water and a sponge or brush. You can then simply wash out your mason jar in the dishwasher and the scent of the previously stored spice or seasoning won’t linger.

In addition to being great for storing spices and seasonings, mason jars are also excellent for canning, mixing liquids, serving juices and are even both oven and freezer safe. Adding this all up and you have one of the most versatile, yet elegant, kitchen provisions possible. They are equally as practical as they are sleek.

If you’re looking for a method of storing spices and seasonings within your kitchen, while simultaneously providing your kitchen with a unique, sleek appearance, mason jars are the perfect fit. To find out how to acquire your very own set of mason jars, call Backyard today at +966.13.845.6798. We have a variety of different sizes with accompanying lids and shaker lids to make the process completely seamless. We look forward to hearing from you soon!

Triple Play Barbecued Chicken by Weber®

It’s not too often you come across a recipe that is a favorite amongst anyone who’s tried it. That’s why we’re excited to provide Weber®’s Triple Play Barbecued Chicken! So, we want to give a huge thanks to Weber® for providing this recipe, it’s simply a piece of artwork.

Here’s what you’ll need in order to get started:

Sauce:

• 2 tablespoons extra-virgin olive oil
• ½ cup finely chopped yellow onion
• 2 teaspoons minced garlic
• 1 cup ketchup
• ½ cup lemon-lime carbonated beverage (NOT DIET)
• ¼ cup fresh lemon juice
• ¼ cup light brown sugar, packed
• 2 tablespoons whole-grain mustard

Rub:

• 2 teaspoons smoked paprika
• 2 teaspoons sea salt
• Finely grated zest of 1 lemon
• ½ teaspoon granulated garlic
• ½ teaspoon freshly ground black pepper

Poultry:

• 4 whole chicken legs, 10 – 12 oz. each, cut into thighs and drumsticks

Wood Chips for Smoking:

• 2 handfuls of hickory wood chips. (Soak them in water for at least 30 minutes prior to use)

How to Prepare the Sauce:

• In a medium saucepan over medium heat, cook the oil, onion, and garlic until golden (~10 minutes) all the while stirring often. Add the rest of the sauce ingredients and stir to combine. Bring the sauce to a simmer, reduce the heat to low, and cook until it’s slightly thickened (~10 – 15 minutes) all the while stirring often.

How to Prepare and Apply the Rub Ingredients:

• In a small bowl mix the rub ingredients. Sprinkle the rub evenly all over the chicken pieces. Let the chicken stand at room temperature for 20 to 30 minutes prior to grilling. Prep the grill for both direct and indirect cooking over medium heat.

Now, Let’s Get to the Grill!

• First, make certain the grilling grates are completely clean utilizing a strong wire brush. Next, grill the chicken, skin side down, over direct medium heat, with the lid closed as much as possible, until golden brown for 8 – 10 minutes, turning occasionally. Now, move the chicken pieces over indirect medium heat. Drain and scatter the wood chips over the lit charcoal or put them in the smoker box of your gas grill (following the manufacturer’s instructions). Continue grilling the chicken, with the lid closed, for about 20 minutes. Now it’s time to apply the sauce!
• Brush both sides with a thin layer of the sauce and cook until the juices run clear and the meat is no longer pink at the bone, about 15 minutes, occasionally turning and brushing with the sauce.
• Serve the chicken warm with the remaining sauce as a side condiment
• That’s it!

By far, this is one of the easiest and tastiest chicken dishes you can prepare. It’s so simple, yet so incredibly tasty and scrumptious. If you think of yourself as an amateur griller and feel overwhelmed by cooking mixtures of sauces and rubs, after trying this method you’ll feel like a pro. In addition to feeling like a grilling pro, your family or guests will be in awe of how wonderful of a cook you are!

When looking for new recipes, keep an eye out within our Knowledge Center. We want to provide the best grilling recipes in Saudi Arabia and the entire Middle East. We will be constantly updating our recipes so stay tuned. If you ever want to get in contact with us, call us at +966.13.845.6798 and we will be more than happy to assist you in any way possible. Once again, thank you to Weber® for this incredible grilling recipe! We look forward to hearing from you soon, and happy grilling!

Burger Recipe Utilizing Smoked Salt

Have you ever wanted to get that smoked flavor into your burger but never knew a proper method of actually doing it? Well, we have the perfect solution! Through the use of smoked salt, your burgers can have that touch of smoked-flavor without actually having to figure out a practical method of performing it.

The difficulty in getting a smoked-flavor burger is due to the simple fact you can’t keep a burger on the grill long enough using wood chips without burning the burger to a crisp. Also, you could end up getting too much smoky flavor cooked into your burger if you’re not extremely careful. So, smoked salt will allow you to get that smoked flavor without the time consuming wood chip method.

Another, as a last resort, method of getting that smoked flavoring into your burger is through liquid smoke. Liquid smoke is something we do not recommend using. Simply put, liquid smoke contains various chemicals and additives and just isn’t natural. While you may get that smoked flavor, you’re also ingesting a plethora of additives that are not particularly good for you.

With all this in mind, below is a great burger recipe which will add that smoked flavoring to your meal without the hassle of using wood chips and without the additives of liquid smoke:

Traditional Burger with a Touch of Smokiness

Here’s what you’ll need:

• 2 tablespoons grated white onion
• 1 ½ pounds ground chuck (80% lean)
• 1 ½ teaspoons smoked salt
• 1 teaspoon freshly ground pepper
• 4 hamburger buns, split

Here’s how to prepare the hamburger patties:

• In a large bowl gently mix the ground chuck, smoked salt, pepper, and grated onion
• Create 4 patties of equal size and thickness (approximately ¾ inch thick)
• Using the back of a spoon, create a shallow indentation ~1 inch wide, essentially making the very center of the burger patties approximately ½ inch thick. By doing so, your patties will cook evenly and this will also prevent them from puffing on the grill.
• Next, grill the patties over direct high heat and ensure you keep the grill lid closed as much as humanly possible.
• Grill the patties for 8 – 10 minutes and turn them over only once when the patties will come off the grill grate easily without sticking
• Next, when the burgers have roughly a minute to cook, toast the buns (cut side down) over direct heat.
• Now you can apply whatever condiments you would like!

You will be amazed at the effectiveness of smoked salt. Your burger will undoubtedly taste excellent. As the number one provider of everything grilling related in Saudi Arabia and the entire Middle East, you can always count on us for accurate information and incredible recipes.

If you’re ever looking for gourmet provisions such as smoked salt, paprika, or any other type of spice you simply cannot find anywhere else, Backyard is the place to turn to. For all your questions or if you need assistance you can call us anytime at +966.13.845.6798 and we will be more than happy to help. We look forward to hearing from you soon, and happy grilling!

How to Skewer Shrimp in Preparation for Grilling

Have you ever been to a nice restaurant and ordered skewered shrimp and when it arrives it looks like an artist prepared it? Have you also tried to grill skewered shrimp yourself only to have them sliding along the skewer and never cooking like you had it at that nice restaurant? It’s actually much easier than you’d think. You simply need to follow a few easy steps in order to ensure your shrimp stay on the skewer and cook consistently.

Firstly, you need to ensure you’re purchasing fresh shrimp. The shrimp you see lying on a bed of ice at your local market were certainly frozen previously. They were frozen prior to arriving at the market on the boat or in the harbor itself. Due to this, you’re better off purchasing frozen shrimp and just thawing it yourself; this will ensure the shrimp is actually fresher than purchasing it thawed from your local market.

Now that you have your shrimp, it’s time to get the skewers out. Pick and choose the shrimp you purchased that are approximately the same size. This will allow you to place them on the skewer very closely, with no empty spaces between them (very important).

You’ll want to start by skewering the first shrimp through both the head and the tail. Then for all remaining shrimp, skewer them only through their head having the tail end pointing in the opposite direction of the first shrimp. Placing them tightly together, with absolutely no spaces between each shrimp will ensure the shrimp will remain juicier and won’t become rubber-like in texture as quickly as if they were not so closely seated next to one another.

Once you’ve created your skewers, now you can apply a brushing of oil and apply whichever rub you’ve chosen to flavor the shrimp with. The oil will help the rub remain on the shrimp while grilling and will simultaneously keep the shrimp from sticking to the grill grates. This is imperative as shrimp is best grilled on skewers on high, direct-heat. Each side of the skewered shrimp should be cooked between 2 – 4 minutes or until very slightly firm on the exterior.

Now you can grill skewered shrimp like the professionals! There are numerous recipes for skewered shrimp on the grill, so feel free to mix and match what you like. Now that you have the fundamentals, you can experiment with any recipe you’d like.

If you ever have any questions about various grilling methods, turn to Backyard. We are the most informed and experienced grilling experts in Saudi Arabia and the entire Middle East. Feel free to contact us anytime by calling us at +966.13.845.6798 and we will be more than happy to assist you. We look forward to hearing from you soon and happy grilling!