Love BBQ? Make sure you have all the tools you need when you’re ready to cook outside.

Having the right knives makes all the difference in the world. The best ones for cutting, carving, or slicing are super sharp, constructed from high-quality materials, and easy to use; you'll be happy to know you CAN find terrific knives like these at a great price.

Choose a seasoning blend to perfectly complement the meat you’re preparing, with outdoor cooking in mind. And finally, when it’s time to clean those cooking grates, a wooden grill scraper can do the job without leaving behind nasty wire bristles.

Your search is over - we have everything you need here on the Rada Kitchen Store.

Cast Iron BBQ Brisket

Servings: 10


• 1 (3 lb.) beef brisket
• 2 to 3 onions
• ½ C. ketchup
• ½ C. tomato soup
• 1 T. lemon juice
• 1 T. brown sugar
• 1 T. vegetable oil
• 1 tsp. salt
• ½ tsp. black pepper
• Hot sauce to taste (optional)


Trim off excess fat from brisket and chop the onions. In a small bowl, mix the ketchup, soup, lemon juice and brown sugar. Set all aside.

Spread 22 (+) hot coals in a flat layer underneath a Dutch oven and add oil. When hot, brown brisket on all sides. Push brisket to one side in pot. Add the chopped onions and saute' until tender. Add salt, pepper, 2 cups hot water, and hot sauce, if desired. Cover pot with lid.

Rearrange about half the hot coals to make a cooking ring underneath the Dutch oven; place the remaining hot coals on the lid. Simmer about 1 hour, stirring occasionally and rotating the pot and lid several times during cooking. Adjust the number of coals on top and bottom as needed to maintain cooking temperature.

Pour the set-aside ketchup mixture over the brisket. Cover and simmer slowly for 1¼ hours longer or until the meat is tender. Stir occasionally and add more water if necessary. Rotate the pot and lid several times during cooking and replenish coals as needed for even heat.

Let brisket stand at least 10 minutes before slicing across the grain.

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BBQ’d Coffee-Coriander Burgers

Servings: 8


• 1 T. fresh ground coffee
• 2 tsp. Brown sugar
• 2 tsp. coarse black pepper
• ½ tsp. Ground coriander
• ½ tsp. Dried oregano
• ½ tsp. Sea salt
• 2 lbs. Lean ground beef
• ½ to 1 C. brewed coffee
• 8 slices smoked provolone cheese
• 8 hamburger buns
• 8 applewood-smoked bacon strips, cooked
• Your favorite toppings


Grease the grill grates and preheat your grill on medium-high heat.

For the rub, mix the ground coffee, brown sugar, pepper, coriander, oregano, and salt. Form into eight patties about ½” thick; make a slight indentation in the center of each. Sprinkle about a teaspoon of the coffee rub onto each patty and press to adhere.

Add the patties to the hot grill and cook about 4 minutes; flip, brush with brewed coffee, and cook until done to your liking. Top with a cheese slice, letting it melt; remove from the grill and set each patty on a bun. Pile high with bacon and all your favorite toppings.