Easy Grilling Recipes

Frequently Asked Questions about Barbecuing

2011-07-12T16:08:00.000-07:00

Barbecuing is not as simple as it seems. To a novice in the art of barbecuing, it can be downright confusing and frustrating. The task of cooking meat in an open fire can be really tricky. It takes a lot of patience and know-how to be able to come up with a really great barbecue dish.

Below are some of the frequently asked questions that people have about barbecuing. Read on and start learning everything you can about making barbecues.

1. What are barbecue grills?

Barbecue grills are equipment used to cook barbecues. They are used both at home and in restaurants. Depending on the need of the person, barbecue grills come in different types. There are barbecue grills that use gas. These are the most common types of barbecue grills because it is mightily convenient. Some run with natural gas while others run using propane gas. There are also models in the market that combine both.

Another kind of barbecue grills are the charcoal grills that are more traditional. These are the grills that one frequently see in outdoor cooking parties. Charcoal barbecue grills can be really messy and hard to set up but the flavor that it gives to the barbecue dish cannot be surpassed. The least common type of barbecue grills is the electric grills. People do not opt for this kind because they feel that much of the flavor is lost when using electric grills.

2. What are barbecue smokers and how does it differ from barbecue grills?

Barbecue smokers are actually quite similar with barbecue grills. They are both used to cook barbecues. The only difference between them is that smokers have indirect heat source. In fact, the reason it is called smokers is because, it is actually the heat produced by the smoke that cooks the food.

Smokers also come in different types. There are smokers that run in gas while others use charcoal. Although, only a few buy electric smokers for their home, this piece of equipment can offer something that the other types cannot. Electric smokers have a function called “cold smoke,” which are used to cook food like salmon.

3. When should you put barbecue sauce when grilling?

The best time to put barbecue sauce during the last parts of cooking time, when you are already sure that the meat is already cooked. Barbecue sauces often have sugar as one of the ingredients. Cooking meat with barbecue sauce can be really tricky because sugar tends to burn easily. So, you really have to make sure that you cook the meat first before you burn the sugar.

7 Barbecue Grilling Tips

2011-04-15T19:36:00.001-07:00

Grilling is a national pastime. These seven tips for grilling may help improve your results.

1. Preheat your grill for 15-25 minutes before starting the meat. This ensures the grill is at the proper temperature and any bacteria on it are dead. A properly heated grill will begin to sear the food immediately, prevents sticking, and helps the meat retain its moisture.

2. Use separate cutting boards, knives, and plates for meats and vegetables. This will reduce the chance of contaminating foods that aren't cooked.

3. If you marinate the meat before grilling, place the marinating meat in the refrigerator. Also, don’t use the same liquid to baste the meat as you did for marinating.

4. To ensure that your meat is fully cooked, use an internal thermometer.

• Shrimp should cook for 2-3 minutes per side, scallops 3-4 minutes per side, salmon fillet for 3-5 minutes per side, and Mahi-mahi should cook for 5-6 minutes per side.
• Boneless, skinless chicken breast and chicken thighs should cook 6-8 minutes per side. Chicken thighs with bone-in and skin take 15-25 minutes per side. Both should reach 165 degrees F.
• Boneless and skinless duck breast should cook for 4-8 minutes per side and reach 150 degrees F.
• ¾” bone-in pork chops cook for 3-4 minutes per side and should reach 145 degrees F. Pork tenderloin should cook 14-16 minutes per side and reach a temperature of 145 degrees F.
• Beef flank steak and strip steaks can be cooked to varying degrees of doneness. Cook them for 6-8 minutes per side until it reaches 140 degrees F for medium. Strip steak will cook for 4-5 minutes per side, again until it reaches 140 degrees F for medium.
• Lamb loin chops need to cook for at least 5-6 minutes per side and reach 145 degrees F to reach medium.

5. If you don’t have a handy-dandy meat thermometer, use your hand to check for doneness. Allow your left hand to hang loose in front of you and poke your right index finger into the fleshy area between your thumb and index finger. This is how a rare steak will feel when you touch it. If you’re trying to cook a steak medium rare, hold your hand the same way except spread your fingers apart. How it feels when you poke it will be how a medium rare steak will feel. If you’re cooking the steak medium, ball your left hand into a fist and feel the fleshy area. This is what a medium steak will feel like. A well done steak will feel completely firm, with no give at all.

6. Don’t turn your meat more than once during cooking. If you turn the meat too often, it will dry the meat out quicker than if it’s only turned once.

7. When the time has elapsed to get your meat just the way you like it, remove it from the grill and put it on a clean plate. Put a tented piece of aluminum foil over the meat, and allow it to rest for a minimum of 10 minutes. The juices have a chance to redistribute which is what you really want.

Grilling the perfect steak is something that people have tried to accomplish for years. If you’ve had problems grilling a steak to suit you, try these tips and see if they help. Who knows, before long you may be sought after for your grilling skills.

6 Steps for Keeping Your Barbecue Grill Clean

2011-04-15T19:35:00.001-07:00

Barbecue Maintenance Tips

What would we do without our outdoor barbeque grill? These days there are many types from high end models to the simple charcoal grill. Whatever type you prefer, proper maintenance and care is needed to ensure that your barbeque grill will work for you for many years to come. While some maintenance and cleaning is specific to the type of barbeque grill you own (gas, electric, charcoal or smoke barbecue grill), the majority of maintenance does not change from grill to grill.

Step 1- Gathering The Necessary Items

You will need some common household items on hand when it comes time to clean your barbeque grill.

Brass wire grill brush
Steel wool pads, preferably that contains soap already.
Mild dish soap
Sponge or dishcloth
Spray cooking oil
Dry baking soda
Aluminum foil

Step 2- Brushing Your Grill Off

The first thing that should always be done to your grill is a routine brushing. Using your brass wire grill brush (or other brush suitable to your type of grill) you should brush off all the surfaces. By routinely brushing your barbeque grill, you will prevent any type of buildup. If buildup from food is left to long, it can become increasingly difficult to remove.

Step 3- Spray Cooking Oil

Once you are sure that your grill is free of all buildup and debris, and that your grill is completely cooled off, you will want to spray it down with a light layer of cooking oil. Spraying it down with cooking oil will prevent your barbeque grill from rusting. It is especially important to make sure your barbeque grill is completely cold, as spraying cooking oil on a hot surface may cause the oil to heat up and ignite, which could be potentially dangerous to you and your barbeque grill.

Step 4- Use Baking Soda and Aluminum Foil on Your Grill

Baking soda is a very nice cleaning and polishing agent. Once you have removed any extra debris and buildup, lightly scrubbing your barbeque grill with baking soda will give it that extra shine, similar to the day that you brought it home from the store. This can also be used on handles and knobs to remove any extra buildup that cannot be taken off with a wire brush.

Aluminum foil can also be used to keep your grill looking nice. Gently rub the aluminum foil on your grill, and you will notice that it removes grim and buildup.

Step 5- Clean Your Racks

The racks in your grill are especially important as this is where the food touches when it is cooking. You will have to use the wire brush to remove as much buildup as possible. Once you remove as much as possible, start washing the racks with dish soap. If the racks are really dirty, you may also want to use the steel wool pads. Be sure to completely rinse off all soap and residue before cooking on these racks again.

Step 6- Preventing Problems

The majority of problems that arise from barbeque grills comes from lack of cleaning and maintenance. That means if you notice something does not seem quite right with your barbeque grill, chances are it can be fixed with just a simple cleaning. Even if you clean it, and still find that it is having problems, at least you saved yourself the potential embarrassment of taking it to a professional only to find out all it needed was to be cleaned.

Finally, one method of preventing problems with your barbeque grill is protecting it from the outdoors. Covers are available for grills in all shapes and sizes, so chances are, you will find one that fits your grill. If you have a cover for your barbeque grill, then all you will ever need to do is do the regular maintenance listed above.

Barbecue Smokers - Function and Features

2011-04-15T19:34:00.001-07:00

Barbecuing may seem simple but it’s actually not. Although you can basically make barbecues with just a fire, it will take you a really long time before you get it cooked. Unlike marshmallows and hotdogs, meat barbecues take much longer to cook. They are also more complicated to prepare.

In barbecuing, one needs a lot of equipment to help you make the cooking easy. One of the basic ones is the grill, which people use to cook the meat. Grills come in different types. There are gas grills, which run with either natural gas or propane. There are also the more traditional grills that make use of charcoal and of course the less common one, the electric grill.

Another piece of equipment that is used for barbecuing is the barbecue smoker. Unlike the grills, smokers are not as commonly used. Barbecue smokers have barbecue rigs with a side compartments; controllable heat vents and smoke stacks. These allow you to control the amount of smoke that comes out.

They have basically the same functions as the grills except that the heat source is away from the food. If it is a vertical water smoker, the heat source can be way way below while in a horizontal smoker, you can find it on the side. One of the basic features of the smoker is that it keeps the heat bottled up inside. This is why it can cook are really low temperatures, from around 200-250 degrees Fahrenheit.
Although cooking with barbecue smokers can be mightily slower than perhaps a barbecue grill, you can be sure that the flavor of the meat will be enhanced more.

Like grills, barbecue smokers also come in different types depending on the fuel being used. There are gas barbecue smokers, which runs on natural gas. There are also barbecue smokers that use charcoal and electricity. Charcoal barbecue smokers produces better flavor but can be really slow and complicated to set up while electric ones can be really easy to use but produces the least authentic flavor for the food.

Still, electric smokers have certain advantages such as being able to produce “cold smoke.” This method is used to cook dishes like cold smoked salmon.

Budget-wise, you can really save up with barbecue smokers. For less than $50, you can actually buy some really good ones that can cook great barbecues. There are, however, electric smokers that use wood chips for the smoke and can be large enough to be used in a restaurant. These are the really expensive ones.

Tips for buying the right grill

2011-04-15T19:33:00.000-07:00

(ARA) - Firing up the grill has become synonymous with welcoming the summer, and let's be honest, we usually don't wait until summer to embark on the outdoor cooking season. When you decide it's time to break out the grill, you want to find the best way to cook your burgers or bratwursts. But with all the options out there for outdoor cooking, how do you know what's the optimal solution for your open-air culinary needs?

"The grill you choose should be versatile, so it meets all your cooking needs," says Leslie Segrete, home expert and former designer on "Trading Spaces" and "While You Were Out." There are so many styles and models available these days that you're sure to find something that will make your weekend meals - and even weekday dinners - everyday special.'"

Here Segrete cooks up some tips to help everyone find their perfect grill.

1. Think about the size of your space.

It's an obvious factor in purchasing a grill, and should be a primary consideration. If you have a small deck or backyard, it would not only be inconvenient to bring home a massive grill - it could be dangerous. On the other hand, if you have plenty of space, it would be a shame to buy a grill with a cooking capacity of two burgers when you would prefer 40.

2. Consider how you are going to use the grill.

For those who love the smokiness and real outdoorsy feel of cooking with charcoal, there are multiple models from which to choose. If convenience and ease of use are your primary goals, then a gas grill will surely be your best bet. And for those who want the best of both worlds, there are combo grills, which are becoming more popular and are like two grills for the price of one. For example, if you are making mesquite-rubbed ribs, you can contain the woodsy smoke on the charcoal side and make lamb kebabs or roasted corn on the cob at the same time with the gas section. Or, if you host large barbecues and like to entertain, think about getting a grill with a large cooking surface and multiple burners.

3. Don't forget added features.

An invaluable feature to consider is a side burner. Side burners are great because they turn your backyard into a variable kitchen. Rather than running back and forth from kitchen to grill and risk burning your food, you can use the side burners like a regular stovetop. They are ideal for preparing side dishes, from simple options like baked beans or boiled potatoes to more gourmet options like sesame soy green beans or pesto pasta salad. You can also keep side dishes warm on very low heat. If you want ultimate versatility, look for a grill with a steamer for quick and convenient preparation of a whole garden full of fresh veggies.

4. Think beyond black or stainless steel.

Many department stores, like Sears for example, have unique options in colors like copper and red, which can add a brilliant splash of color to your outdoor space. And red and orange tones are spot-on for summer's hottest hues.

5. Don't forget the accessories.

You don't have to spend a ton of money at fancy cooking stores to get the accessories you need. Stores like Sears carry everything from cedar grilling planks and pizza stones to great quality grilling tools fit for any chef.

If you use these tips, you're sure to find just the right grill so that when you "fire it up" you'll have everything you need to prepare whole party menus, full family dinners or just a light snack for two.

Barbecue Rib Recipe

2011-04-15T19:32:00.000-07:00

The way sometimes to a person’s heart is sometimes through the stomach. You can find the right piece of meat, mix the right ingredients and make the partner happy.

A very good meal worth preparing is some barbecue beef ribs. You have to buy a few pounds of ribs from the market that is good for two people. Then also get the necessary ingredients such as some ketchup, garlic, salt, mustard, pepper and honey.

The meal can still be healthy for you by cutting away the excess fat. Then the seasonings should be mixed together and applied over the ribs. The pan can then be heated then when this is ready, the meat can placed over low heat for an hour to about an hour and a half.

It will be a good idea to use a pan that can be closed. This will speed up the cooking process. The meat should be checked from time to time then turned over so that both sides will evenly be cooked. The excess ingredients should then be mixed together so that this can be brushed on the meat.

You can check if the barbecue ribs are ready by piercing the meat. Should there still be some blood on the ribs, this should be cooked a little longer. The individual should then put this on a serving plate with some vegetables on the side for a complete meal that everyone can enjoy.

Another favorite that is also exquisite is some barbecue baby back ribs. This can be cooked over a grill together with some hotdogs and burgers and those who liked the first will come back for more.

You can buy a full or a half rack at the market depending on the number of people who fill be joining the meal. The right barbecue sauce should also be purchased or prepared before having this cooked in the grill.

The grill must be in medium heat before the ribs can be placed into the fire. This will make it easy to turn the heat to high when the meat starts cooking in the grill.

The meat should be turned from side to side over a period of one to two minutes and brushed with sauce. Slowly turn the heat to low and wait for a few more minutes before serving this to the guests.

There are many ways to cook some barbecue ribs. You can read this is up in the magazine, checkout the internet or ask how neighbors do it so a cookout can also be done in the backyard.

What You Should Know About Barbecue

2011-04-15T19:27:00.001-07:00

Barbecue Questions Answered

Barbecuing is not as simple as it seems. To a novice in the art of barbecuing, it can be downright confusing and frustrating. The task of cooking meat in an open fire can be really tricky. It takes a lot of patience and know-how to be able to come up with a really great barbecue dish.

Below are some of the frequently asked questions that people have about barbecuing. Read on and start learning everything you can about making barbecues.

1. What are barbecue grills?

Barbecue grills are equipment used to cook barbecues. They are used both at home and in restaurants. Depending on the need of the person, barbecue grills come in different types. There are barbecue grills that use gas. These are the most common types of barbecue grills because it is mightily convenient. Some run with natural gas while others run using propane gas. There are also models in the market that combine both.

Another kind of barbecue grills are the charcoal grills that are more traditional. These are the grills that one frequently see in outdoor cooking parties. Charcoal barbecue grills can be really messy and hard to set up but the flavor that it gives to the barbecue dish cannot be surpassed. The least common type of barbecue grills is the electric grills. People do not opt for this kind because they feel that much of the flavor is lost when using electric grills.

2. What are barbecue smokers and how does it differ from barbecue grills?

Barbecue smokers are actually quite similar with barbecue grills. They are both used to cook barbecues. The only difference between them is that smokers have indirect heat source. In fact, the reason it is called smokers is because, it is actually the heat produced by the smoke that cooks the food.

Smokers also come in different types. There are smokers that run in gas while others use charcoal. Although, only a few buy electric smokers for their home, this piece of equipment can offer something that the other types cannot. Electric smokers have a function called “cold smoke,” which are used to cook food like salmon.

3. When should you put barbecue sauce when grilling?

The best time to put barbecue sauce during the last parts of cooking time, when you are already sure that the meat is already cooked. Barbecue sauces often have sugar as one of the ingredients. Cooking meat with barbecue sauce can be really tricky because sugar tends to burn easily. So, you really have to make sure that you cook the meat first before you burn the sugar.

Selecting and grilling the season’s freshest fish

2009-07-31T13:44:00.000-07:00

(ARA) - There are few summer pastimes more honored than backyard grilling and entertaining. But before you fire up the grill for your next bash or weeknight dinner, you should learn how to properly select and grill fresh fish to perfection.

The wood grilling specialists at Bonefish Grill -- a polished casual restaurant in 29 states -- offer these tips to help you choose your next meal, fresh from the water to mouth-watering.

Selecting the best fish

* Always seek the freshest fish in your local area. Ask your fish market or grocery if they receive their fish daily or what frozen options they recommend, and which selections.

* Ask about the origin of the fish you’re buying, and make sure it has been stored at about 28 F at all times, no matter where it came from.

* If a fish smells “fishy,” don’t buy it and don’t eat it. Look for shiny skin and undamaged scales. Press firmly on the skin and make sure the fish regains its original shape quickly. Whole fish should have clear eyes, not cloudy.

“One of the most flavorful ways to grill fish is on a wooden plank, which adds a smoky flavor,” says Master Chef Tony Seta. “Plank cooking also allows delicate food to cook more gently because the plank forms a barrier between the flame and the fish, and keeps fish from sticking to the grill and breaking.”

Chef Seta’s top tips for perfect wood grilling

* Purchase grilling planks from a gourmet food shop that are 1/4-inch thick and large enough for the fish. Do not use wood or shingles purchased from a home improvement store because they are chemically treated and not food-safe.

* Soak the planks in water for at least three hours; this allows the wood to smoke and smolder without igniting on the grill. If the plank begins to flame on the grill, spray it with water.

* Skin-on fish like salmon cook best on a plank. If the filet has skin on, cut a few 1-inch slits (about 1/4-inch deep) on the skin side, season the filet and place on the plank. Grill at 450 F on medium-high flame, covered, for nine to 13 minutes (cook to an internal temperature of 135 to 140 F).

If you’re in the mood for a night out instead of manning the barbeque, Chef Seta recommends the fresh fish dishes at Bonefish Grill. Try the seasonal favorite Cedar Plank Salmon with a Chorizo Topping, or recreate it at home any time of the year with this simple recipe. Visit www.BonefishGrill.com to find the location nearest you.

Bonefish Grill’s Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

Cedar Plank Salmon Ingredients:

4 pieces wild Alaskan salmon, skin-on, 7 ounces each

Salt and pepper, to taste

4 lemon halves

Chorizo Topping

4 food-safe cedar planks (or one plank large enough to fit four pieces of fish)

Chorizo Topping Ingredients:

8 ounces chorizo sausage links

1/2 cup seasoned bread crumbs

Zest from 1 medium lemon

Directions:

Grill chorizo on a charcoal or gas grill until well done. Cool cooked sausage in the refrigerator for at least one hour. Using a food processor, chop sausage into pea-sized pieces. Place into mixing bowl and blend well with bread crumbs and lemon zest. Cover and refrigerate.

Soak cedar plank(s) in water for at least 3 hours. Place salmon, skin side down, onto soaked cedar plank. There should be a 1-inch space between each piece of salmon. Season with salt and pepper. Divide chorizo topping into 4 equal portions and place on top of the fish. Place salmon on planks onto grill and close lid. Cook for 15 minutes. Note: The plank will char around the edges but should not catch flame. Place onto platter, drizzle with melted butter and squeeze fresh lemon juice over salmon. Serve immediately. Serves 4

Courtesy of ARAcontent

Quick and easy family recipes that are perfect for on-the-go families...who want to save time and money.

2009-06-09T09:15:00.001-07:00

Learn how to plan your weekly meals, entertain family and friends...and stay within your family budget.

Summer guide to guiltless grilling

2009-06-04T07:02:00.000-07:00

(ARA) - People around the country are getting ready to enjoy the great outdoors and fire up the grill on a warm summer day. The warmer weather and longer days are perfect for enjoying fresh flavorful foods and outdoor activities such as walking.

The Weight Watchers Momentum program encourages healthy food choices like filling foods that keep you satisfied longer and offers the following tips to ensure a summer full of healthy habits:

1. Fire up the flavor: Grilling is a great way to experience new flavors without added fat and calories. Shop at home and look for things you already have in your cupboard. Vinegars and juice-based marinades can maximize flavors for meat, fish and vegetables and dry rubs can turn a bland meat dish into a soulful, spicy supper.

2. Fresh finds: Remember that grilling is not just for meat and poultry. Fresh vegetables are a delightful treat. Choose foods that are tender and cook quickly. Less expensive options like potatoes, onions, corn and squash just need basic seasonings and they are ready to grill. To bulk this up as a bigger side dish, add inexpensive pasta or beans to the grilled vegetables.

3. Cut those coupons: Check your local supermarket circular for what’s on sale. And think beyond beef -- remember you can enjoy a lean burger made from chicken, turkey or salmon.

4. Water down your beverage bill: Try skipping the soda aisle and use good old tap water and teach the kids how to make “sun tea” -- set tea bags in a pitcher and put it out on the porch. Or liven up regular water with fruit like lemons, limes and oranges.

5. End the day with a family activity: Take a walk after dinner -- not only is walking a free form of exercise but also a great way to connect with family, friends and neighbors. Walking also helps to burn calories and research suggests that regular physical activity may help to reduce stress and improve sleep.

Try this healthy and tasty recipe at your next barbecue:

Hawaiian Chicken Kebobs

Preparation time: 25 minutes
Cooking time: 10 minutes
POINTS value per serving: Six
Serving size: Four

Ingredients:

1 pound uncooked boneless, skinless chicken breast
1/2 medium pineapple
1 medium green pepper
1 medium sweet red pepper
1 large Spanish onion
1/4 cup pineapple juice or orange juice
3 medium garlic cloves, minced
2 tablespoons low-sodium soy sauce
1 teaspoon olive oil
Cooking spray
2 cups cooked white rice, kept hot

Cut each chicken breast, pineapple, pepper and onion into approximately 24 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large non-metallic bowl; marinate in refrigerator for at least one hour and up to 24 hours.

Preheat grill. Lightly coat vegetables with cooking spray. Thread two pieces of pepper, pineapple, chicken and onion onto each of eight skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.)

Grill over medium-hot coals until chicken is completely cooked, about eight to 10 minutes, turning kebabs every two minutes so they're cooked evenly on all sides. Yields two kebabs and 1/2-cup rice per serving.

Visit a Weight Watchers meeting for additional support this summer. To find a meeting location near you visit www.weightwatchers.com or call (800) 651-6000.

Courtesy of ARAcontent

Turn the Typical Backyard Barbecue into a Hot Spot for Fun and Flavor

2009-06-04T06:58:00.000-07:00

(ARA) - Many American families will forego the traditional summer vacation travel this year and spend more time than ever making home-spun fun in the sun at the backyard barbecue. But if your version of barbecuing involves the same old fare and familiar flavors, it’s time to spice up your old standby.

Here are some simple ways to add just the right amount of sizzle and style to any standard backyard barbecue.

Create a Fun Toppings Bar

Americans love familiar fare, but it’s important to infuse your own style. Add a toppings bar to make ordinary barbecue staples like burgers and steaks a little more extraordinary. Stock your toppings bar with all of the usual suspects, like ketchup and mustard and be sure to include a variety of out-of-the-box toppings to spice things up.

Chili, hummus, mango salsa, horseradish and caramelized onions are a few options that add an extra kick. Also, try incorporating new twists on traditional favorites. Lea & Perrins new Thick Classic Worcestershire sauce offers the flavor you crave from original Worcestershire in a sauce that’s now thick enough for dipping and topping and perfect for adding a flavor boost to any grilled food.

Infuse the Flavor In Advance

Marinating your meat ahead of time is a simple step you can take to boost flavor in a big way. Consider the following steps to create a marinade that’s simple and sure to satisfy. Combine a half cup of Lea & Perrins’ traditional Worcestershire Sauce, three tablespoons of olive oil or vegetable oil, one-fourth teaspoon salt, and three tablespoons Heinz Balsamic Vinegar in a baking dish or plastic bag and pour it over your meat. Marinate in the refrigerator for about 30 minutes.

You can also add flavor in advance with a variety of flavorful rubs. Many grill jockeys massage their meat with a spicy rub, while others content themselves with a light sprinkling. Whether you massage it in or sprinkle on top, these savory spice rubs have the ability to transform ordinary grilled meat into a barbecue of distinction.

Hit a Home Run with Savory Side Dishes

Offer an array of summer sides as yet another way to tantalize the taste buds. Consider a grilled vegetable medley over couscous or cut sweet potatoes grilled in foil with a touch of brown sugar and apple butter. For fruit inspired sides, fresh pineapple and a barbecue pit make a perfect pair. Or, place halved mangoes, peaches, plums, or apricots flesh-side down on an oiled grate until they look caramelized and serve with a scoop of ice cream. By offering a variety of sides, you’re appealing to various palates and creating a grilling extravaganza everyone will enjoy.

Turn up the Heat with Open-Fire Cooking

An open flame barbecue pit is a sure-fire way to unleash flavor. With a little know-how, even a novice can cook creatively at the open-fire barbecue. Begin the fire at least two to three hours in advance so the coals are sufficiently hot. The cooking fire can be built in a portable charcoal grill, a fire ring, or simply a trench dug in the ground. Top it with a piece of wire mesh or create a cooking grate with the metal grid from your existing grill.

Because the food absorbs flavor from the smoke below, you'll want to use a good-smelling hard wood such as hickory, white oak, mesquite, or fruit woods. The key is to create a low bed of coals so that you don't overcook the meat or cook it too fast. Also, keep in mind cooking on an open flame takes a bit more time and patience, so the best tip is to simply slow down, relax and enjoy!

Keep it Fun with Flavors for Everyone

The backyard barbecue is as much about family time as it is about the food. Be sure to include flavorful options that everyone in the family will enjoy. To lure the kids, try grilling pre-cooked meatballs and offer toothpicks and pasta sauce for dipping. Or, change up their typical hot dog by serving it wrapped in a tortilla shell with melted cheese and diced tomatoes. For the adults, add an element of interest to burgers and steaks with options such as Greek-style lamb burgers or grilled London broil sandwiches. Whatever you decide, just be sure to keep it interesting and fun for everyone.

For more ideas on how to add flavor and fun to your summer barbecue with distinct recipes for marinades, savory side dishes, and more visit www.leaperrins.com.

Courtesy of ARAcontent

Marinate your grilled fare for taste and safety

2009-06-03T11:27:00.000-07:00

(ARA) - Literally soaked in flavor, marinated foods are undeniably delicious. But did you know that marinating also makes your grilled foods safer?

Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances -- such as heterocyclic aromatic amines (HAAs or HCAs) -- form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.

But the researchers aren't just pouring water on our coals; they're coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.

Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn't labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.

If you're looking for a healthy choice, Simply Organic offers a flavor-rich line of organic marinade mixes that include Zesty Herb Marinade, Steak Marinade and Garlic and Herb Marinade. They even offer the smoky flavor of mesquite -- minus the hazards of grilling smoke -- in their Mesquite BBQ Marinade.

For safe and delicious grilling with marinades:

* Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.

* Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.

* Marinate foods in the refrigerator -- not on the counter -- in a glass, plastic, or stainless steel pan.

* Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don't baste with them during the last few minutes, don't dip your finger in the pan to taste and don't use the leftover marinade for sauce without cooking it first.

* Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that's produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.

* Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.

* Flip those burgers. Again. They'll cook faster (and produce fewer HCAs) if you turn them often.

* Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don't have the same potential to produce harmful substances that can result from unsafe cooking procedures -- but they're delicious when marinated nonetheless!

Here’s a favorite recipe so simple, yet so delicious, from the kitchen of Chef Kendall McFarland, research and development manager at Simply Organic:

Mediterranean Pasta Salad

Ingredients:

4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix

Directions:

In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.Add olives, cheese or other vegetables if desired.

Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:

Tarragon Encrusted Salmon

Ingredients:

4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak -- minimum of 1-inch thick

Directions:

Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on steaks. Grill eight to 10 minutes or until salmon is just flaky. Serve with sliced fresh tomatoes as a garnish.

For an online Summer Grilling Guide with many more useful tips and delectable grilling recipes, go to http://frontiercoop.com/grillingtips.

Courtesy of ARAcontent

Five Delicious Recipes for a Special Father’s Day BBQ

2009-05-20T15:42:00.000-07:00

You know how much your dad loves to barbecue. Why not use one of these five delicious recipes for a special Father’s Day barbecue and give him the day off? Of course, just because it’s “his” day, that doesn’t mean he’ll let you at his grill.

Grilled hamburgers are always a hit, but you may want to incorporate another of Dad’s favorites – blue cheese. While you’re preparing the two pounds of ground beef (preferably ground chuck), add ¾ teaspoon onion powder, 1/3 cup crumbled blue cheese, 1 tablespoon Worcestershire sauce, 1 ½ tablespoons horseradish (optional), salt and pepper to taste. Mix this thoroughly and then form into patties. Grill the burgers over hot heat until they reach a minimum of 160 degrees Fahrenheit. Fix the burgers with your favorite fixings and enjoy!

Steaks are another grilling favorite and nothing could be better than a great grilled rib eye steak for Father’s Day. Mix together ¼ cup steak sauce and ¼ cup balsamic vinaigrette dressing. Add one clove or minced garlic and ½ teaspoon dried oregano. Combine this thoroughly and then pour into a zip top bag that holds the steaks. Let them marinate in the refrigerator for at least half an hour. Then grill for four to five minutes on each side.

Perhaps your dad prefers seafood. Why not grill up some spicy barbecue shrimp? The recipe is simple: ½ cup butter, 3/4 cup barbecue sauce, 2 tablespoons of lemon juice, 2 pounds of unshelled shrimp, ½ cup dry sherry, and cayenne pepper, black pepper, and garlic powder to taste. Toss the shrimp in the mixture and then prepare your grill. Be very careful when grilling the shrimp; you may need a fish tray or use skewers to keep the shrimp from falling through the grill. Cook for about four minutes on each side.

Barbecued ribs are another favorite. You’ll need six pounds of ribs, 1 1/3 cup ketchup, ¾ cup water, ¼ cup honey, 2 tablespoons Worcestershire sauce, 4 teaspoons lemon juice, 1 small onion, ½ teaspoon salt, and ½ teaspoon pepper. Mix all of the ingredients together except the ribs, and cook for ten minutes. Brush the ribs with sauce and cook the ribs over medium hot coals for about an hour.

Don’t forget about dessert! Why not prepare grilled pound cake with berries and ice cream. You’ll need one pound cake – already prepared or home-made, ice cream, and whatever kind of berries your dad likes most. Slice the pound cake and then heat each slice on a clean, hot grill for a couple of minutes or until you can see grill marks on each side of the cake. Remove the cake from the grill, then top each piece with a scoop of Dad’s favorite ice cream. Top it all off with ½ cup of fresh berries per slice.

Father’s Day comes but once a year. Try one or more of these five recipes for a special Father’s Day BBQ. With food like this, your dad may ask you to prepare the same feast next year.

Stuffed Hot Dogs

2009-05-12T12:50:00.000-07:00

2 tsp spicy brown mustard
2 tbsp ketchup
1 c sauerkraut, drained and chopped
4 large hot dogs like a foot long
1/2 oz Cheddar cheese, cut into sticks
4 slices bacon
oil
hot dog buns

Heat your grill. Mix mustard, ketchup and sauerkraut in a bowl. Slit hot dogs lengthwise, make an opening end to end. Fill opening with sauerkraut mix. Put cheese in middle and add the rest of the sauerkraut. Wrap bacon slice around each dog to keep it all together and hold the ends of the bacon with a wooden toothpick. Coat grill with oil and after it's good and hot, grill the hot dogs until the bacon is cooked and hot dogs are brown, usually about 2 minutes per side. Toast your buns if you want and eat up!

Totally Awesome Hamburger

2009-05-12T12:44:00.000-07:00

2 lbs ground beef
1/3 c steak sauce
2 tsp horseradish
1/2 tsp salt
1/4 tsp pepper
4 scallions, trimmed, cut into 1/2 inch pieces
oil
buns

Heat your grill. Mix the first 6 ingredients in bowl and then shape into patties about an inch thick. Brush grill with oil and put patties on grill, cover, cook for 7 minutes. Flip after 4 minutes. If you want well done, add another minute per side. Toast your buns directly on grill for one minute.

Easy Grilled Chicken Breasts with Lime

2009-05-12T12:39:00.000-07:00

1/4 c frozen but thawed limeade concentrate
1/4 c vegetable oil
1 tsp finely shredded lime peel
1/4 tsp paprika
4 boneless chicken breast halves

Heat coals or gas grill. Mix all ingredients except chicken. Place chicken, skin sides up, on grill about 5 inches from heat. Brush with limeade mix. Cover and grill for about 25 minutes, brushing often with limeade mix and turning every once in awhile. When chicken is no longer pink, take off heat and then throw away any unused limeade. YUMMM.

Grilled Cajun Back Ribs

2009-02-28T18:36:00.000-08:00

4 pounds pork ribs

***Cajun Rub***
tablespoon paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and dust all surfaces of ribs with mixture. Prepare medium-hot coals in covered grill, banking coals when hot. Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.

Grilled Chicken Marmalade

2009-02-26T12:51:00.000-08:00

1 cup sweet orange marmalade
2 tablespoons balsamic vinaigrette
1 to 1 1/2 tablespoons green jalapeno salsa, or to taste
1/4 teaspoon salt
Dash black pepper
1/4 teaspoon garlic powder
4 boneless chicken breast halves

In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder. Heat the mixture, simmering, until the marmalade has melted. Set aside to cool completely.
Wash chicken and pat dry; place in a food storage bag. If desired, pound gently with a mallet or heel of hand to even thickness. Add cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours.

Take chicken from the marinade and pour marinade into a saucepan. Bring marinade to a boil; reduce heat to low and simmer for 5 minutes. Grill chicken for about 5 to 6 minutes on each side, or until chicken is cooked through. Serve chicken with hot reserved marinade. Serves 4.

Grilled Balsamic Flank Steak

2009-02-26T12:48:00.000-08:00

1 to 1 1/2 pounds flank steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried leaf oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper

Trim steak of any excess fat and place in a food storage bag; add remaining ingredients. Turn to mix and coat the steak. Refrigerate for 2 to 4 hours, turning frequently. Grill the steak over medium high heat for about 5 to 7 minutes on each side, or until done as desired. Slice thinly to serve.

Recipes for Grilled Canadian Burgers With Grilled Peaches Dessert

2009-02-05T09:45:00.000-08:00

This past weekend I thought I'd create a burger in honor of my
friends to the North. I got some Canadian bacon and some McCormick®
Grill Mates® Roasted Garlic Montreal Steak® seasoning and I thereby
dubbed these burgers "Canadian Burgers." These burgers turned out
mighty fine if I do say so myself.

The grilled peaches dessert is a great thing to do on the grill right after you take the burgers off. It might seem odd that black pepper would be used in a dessert recipe, but trust me, it won't taste like you would expect it to, and the pepper is an important layer of flavor. The taste will be rich and fruity with an aroma of the great outdoors. A scoop of vanilla ice cream served beside it makes the perfect dessert for your cookout.

CANADIAN BURGERS

Ingredients:

3 lb. ground beef
1 egg, beaten
1/3 cup soy sauce
1 tbsp. Worcestershire sauce
2 tsp. McCormick® Grill Mates® Roasted Garlic Montreal Steak® seasoning
1 tsp. Lawry's® seasoned pepper (or black pepper)
8 slices Canadian bacon
8 slices of your favorite cheese
8 hamburger buns

Instructions:

In a small bowl, beat the egg thoroughly. In a large bowl, with
your hands, gently blend the egg into the ground beef. Grill the
burgers, drizzling the soy sauce and Worcestershire sauce and
sprinkling the seasonings on each side while grilling. When the
burgers are almost done, put the Canadian bacon slices on the grill (preferably a charcoal grill)
for a few minutes on each side. Put the slices of cheese on
top of the burgers and continue grilling until they melt a bit.
Then put a slice of the Canadian bacon on each burger and serve the
burgers in the buns. Serves 8.

GRILLED PEACHES DESSERT

Ingredients:

4 ripe peaches
6.5 oz. white wine
6 oz. maple syrup
Freshly ground black pepper (enough to sprinkle lightly on all peach halves)

Instructions:

Mix the wine and maple syrup in a shallow baking dish. Cut the peaches in half and remove pits. Lay the peach halves flat-side-down in the wine and syrup and soak for at least an hour. Place halves on grill round-side-down and sprinkle flat side pretty well with fresh ground black pepper. Allow the peaches to grill until you get some black grill marks on the skins. Flip over flat-side-down until grilled thoroughly. Serves 4 to 8.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

The Best Grilled Sandwiches

2009-02-05T09:41:00.000-08:00

Imagine some melted cheese, veggies and meat wrapped-up in tender and crisp crusted breads. Grilled sandwiches are not only delectable healthy snacks, they are also very easy to make. Here are some well-loved grilled sandwich recipes.

Italian Grilled Cheese Sandwich

Ingredients:
¼ c prepared pesto
8 slices whole wheat bread
8 thin slices of Mozzarella cheese
8 thin slices of Provolone cheese
1 thinly sliced tomato
2 beaten eggs
1/8 teaspoon white pepper
1/3 c milk
1 tablespoon flour
2 tablespoon Parmesan cheese, grated
3 tablespoon cornmeal

1. Preheat your waffle maker, panini maker or dual function contact grill.
2. Spread some pesto on one side of every bread slice.
3. To make the sandwich, place a thinly sliced tomato in between 2 slices of cheese (1 slice of Mozzarella, 1 slice of Provolone).
4. Using a shallow type of plate beat the eggs along with pepper and milk.
5. Using another shallow type of plate, combine some cornmeal, Parmesan cheese and flour.
6. Dip the sandwiches onto the egg mixture, then to the flour mixture.
7. Cook this on the grill for about 4 minutes until it becomes golden and crisp.

Grilled Ham Gruyere Sandwiches

Ingredients:
2 tablespoons Parmesan cheese, grated
2 tablespoons Mayonnaise
8 slices of sourdough bread or cracked wheat
4 slices of Swiss or Gruyere cheese
4 x ¼ in thick slice of Deli smoked ham

½ c red pepper strips, roasted and drained
2 tablespoon butter
½ c fresh leaves of baby spinach or basil

1. Using a small bowl, mix some Parmesan cheese and mayonnaise.
2. Spread some on one side of every bread slice.
3. To make the sandwiches, mix it with the following ingredients:

Gruyere cheese
Coated bread
Ham
Baby spinach or Basil
Red pepper strips

4. Spread the outer part of the sandwiches with some softened butter.
5. Grill your sandwiches on your Panini grill, contact indoor grill or your griddle. Make sure it becomes crisp and toasted.

Grilled Flank Steak Sandwiches

Ingredients:
2 tablespoon olive oil
1lb flank steak
1 tablespoon Apple Cider Vinegar
1/8 teaspoon dry mustard
1/8 teaspoon celery seed
1/8 teaspoon smoked paprika
1/8 teaspoon pepper
¼ teaspoon salt
8 slices of Muenster cheese
4x 5in chunks of Ciabatta bread, cut into half lengthwise
1 thinly sliced Avocado

Procedure:
1. Place the flank steak inside a large zipped lock bag.
2. Pour the remaining ingredients inside, except for the Avocado, cheese and the bread.
3. Seal the bag and squish it in order to mix marinade it and coat your steak.
4. Refrigerate this for about 1 to 24 hours.
5. Preheat in a griller before serving.
6. Place the flank steak onto your griller.
7. Cook it for approximately 5 mins per side, over some medium coals. Turn it only once, until it becomes "well-done" already.
8. Set the steak aside and cover it with foil. Do this for about 6 minutes.
9. As the steak rests, put some cheese on top of your bread slices.
10. Place this on your griller, with the cheese side facing up. Wait until the cheese begins to melt.
11. Thinly slice the flank steak across the grain.
12. Make this into a sandwich along with a slice of Avocado and cheesy bread.
13. Grill the sandwich for about 1 to 2 minutes.
14. Cut in half and serve.

For more information on Grilled sandwiches and Gas Grill Reviews please visit our website.

Portable BBQ Grills - What You Need to Remember

2009-02-05T09:40:00.000-08:00

If you love barbecues, portable BBQ grills are an ideal choice for you. Portable equipment comes in a variety of designs and models. However, there are certain considerations that you must keep in mind when you set out to buy a grill.

The first thing to decide is whether you want to buy a charcoal, gas or electric BBQ equipment. If you decide on a gas grill, would you prefer a natural gas or LP grill? Some people want to have the traditional barbecue experience complete with the smoky smell. They prefer a charcoal grill. If you prefer your barbecue experience to be clean, then you should opt for gas equipment. Some lay emphasis on the taste as well as ease of preparation. They are not concerned about the cooking experience. They could select the electric grill, as it requires the least attention. Making a choice of the type of grill makes the process of choosing the ideal portable BBQ grills much easier.

One factor that influences the selection of the type of portable barbecue equipment is the availability of fuel. Is there a local gas company that will provide you with the required refills? Is it simpler to buy charcoal briquettes?

You would then have to decide the material from which the portable grill is made. If the barbecue equipment is going to be exposed to elements very often then it is advisable to purchase it with rust and weather resistant finish.

You can also choose the material of the cooking grate. You can choose from porcelain-enameled grates, stainless steel grates and cast iron grates. Porcelain enameled grates are the easiest to clean while the cast iron ones are the most difficult. However the cast iron equipment give you the perfect grill lines.

Another important point of consideration is the temperature control. Traditionalists would prefer charcoal BBQ equipment and a hand held thermometer to gauge the temperature. However, you can also find grills with digital displays.

There are innumerable alternatives in the market when it comes to selecting your portable BBQ grill. If you have a clear idea of what you are seeking, the search would become much simpler. You would also be more satisfied with your purchase when you get the grill of your choice.

Visit CORE online to get free access to more tips on portable bbq grills.

Grilling Year Round - Useful Hints and Tips

2009-02-05T09:39:00.000-08:00

In dictionaries, a barbecue is defined as a type of grill. It is meant for roasting various meats seasoned with different sauces. This is normally done outdoors for social settings. Hence, for most people, barbecue does not mean the grill but the food being grilled. It can also be the sauce, a type of outdoor event or a cooking technique.

No matter what the term barbecue holds for you, it still boils down to having fun. You can just imagine the delectable smell of food being cooked over charcoal. One advantage it provides is the sociable environment it can bring, the distinct flavor of most foods cooked and even the relaxing approach it gives.

A traditional barbecue usually consists of the charcoal heat source, the grill, and a place where you can put the grill on. Another type of grill, aside from the charcoal-powered ones is the gas-powered ones. This is now common in most countries, especially in the US.

Grilling has three categories, namely indirect grilling, direct grilling and smoking.

Indirect is the process that deals with tougher and larger meat. The meat's side is usually placed on moderate fire and there is a closing lid on the barbecue. Cooking is gradual, similar to being placed inside a conventional oven.

Direct Grilling is the process a lot of people are familiar with. With this type, meats such as chops and steaks are placed on top of high heat.

Smoking is similar to indirect grilling, although it combines wood chips with charcoal, cooking on a somewhat lower temperature.

Amongst all these grilling categories, most people, especially the ones in the UK, think of barbecues as the direct grilling type.

When setting up a barbecue gathering, first pick-out a position carefully. Make sure it is away from the wind or draught. Barbecue needs to be placed on top of a solid and flat surface. It should be away from plants as well as materials that can catch fire.

Check and double check if the barbecue is stable; plus, the nuts, legs and bolts should be tight.
Keep your griller clean. There is a tendency for the meat to get stuck onto the grill. This means, you need to scrape off the remnants of your previous barbecue engagement.

If your griller has so much stain, you can wipe your grill using some cooking oil. This is to make sure it doesn't stick.

Make certain that all of your tools are close by. You can just place this on a table that is placed alongside the barbecue. Never use the same utensil or tool you use for removing and turning cooked and rare meats.

When lighting your charcoal or gas-powered grillers, make sure that your pets and young children are in a safe distance.

When lighting charcoal, make sure you push on the briquettes or lumps, setting them into pyramids. It promotes better air circulation.

When your charcoal turns ash grey, the barbecue is ready. Then, you can evenly spread your coals.

For more information on Indoor Electric Grills and Cleaning Gas Grills please visit our website.

Secrets of Sweet Success for Grilling

2008-08-25T12:41:00.000-07:00

(ARA) - Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens
Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

Make It 160 Degrees for a Safe and Savory Burger

2008-06-16T16:01:00.000-07:00

(ARA) - It’s that special time of year when home chefs nationwide are heating up the grill and putting their cooking skills to the test. But are they cooking burgers so they're not only savory, but also safe to consume?

Most backyard chefs don’t know the optimal temperature for a grilled or cooked burger, according to a national consumer survey from The Beef Checkoff. In fact, nearly 90 percent of respondents were unaware that 160 F is the correct internal temperature when cooking ground beef patties.

When it comes to serving the best burger, professional grill masters like Steven Raichlen, best-selling author of 28 cookbooks including the just-published “Barbecue Bible! 10th Anniversary Edition” and host of the new “Primal Grill” on PBS, leave nothing to chance. Instead, they reach for an instant-read meat thermometer, the only reliable way to ensure ground beef reaches an internal temperature of 160 F.

"When it comes to serving a world class burger, the right preparation is just as important as the right ingredients," says Raichlen. "Remember, the internal temperature for a safe and savory burger is 160 F. So every time you fire up the grill to make burgers, remember that your instant-read thermometer is just as important as your favorite tongs or spatula."

To serve safe and savory burgers for you, your family and your friends, follow these simple tips:

* Always cook ground beef to 160 F. This guarantees harmful bacteria are destroyed and ensures ground beef isn’t under- or over-cooked, keeping burgers safe and savory.

* Stop eyeballing the doneness of your burgers. Rather than relying on colors or juices, get an instant-read meat thermometer which gives an accurate temperature reading much quicker than an oven-proof meat thermometer.

* Use your instant-read meat thermometer properly. Always insert the meat thermometer sideways into the thickest portion of the patty to ensure it has reached 160 F. And to make sure you get an accurate reading the next time burgers are on the grill, hand wash your thermometer instead of using the dishwasher.

For more information from The Beef Checkoff about making safe and savory burgers, visit www.safeandsavory160.com.

Recipe:

The Great American Hamburger

Adapted from The Barbecue Bible by Steven Raichlen (Workman Publishing)

Total preparation and cooking time: 30 to 35 minutes

Makes 6 servings.

Ingredients:

1-1/2 pounds ground beef

2 to 3 tablespoons butter, melted or extra-virgin olive oil (optional)

6 Vidalia or other sweet onion slices, cut 1/2-inch thick (optional)

Coarse salt and pepper

6 hamburger buns, split

Toppings: Iceberg lettuce leaves, tomato slices, dill or sweet pickle slices, cooked bacon, ketchup, mustard and/or mayonnaise (optional).

Directions:

1. Lightly shape beef into six 1/2-inch thick patties. Brush onion slices with 1-1/2 teaspoons melted butter, if desired.

2. Place onion slices on grid over medium ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160 F. Season with salt and pepper, as desired.

3. Brush cut sides of buns with remaining butter, if desired. Place cut sides down on grid during last minute of grilling.

4. Serve burgers on buns and top with toppings, if desired. Close sandwiches.

Cook’s Tip: If using 95 percent lean ground beef, add 1/4 cup soft bread crumbs and 1 egg white to ground beef in step 1.

Courtesy of ARAcontent

Summer Grilling

2008-05-15T15:31:00.001-07:00

Summer and grilling. What could be better? You throw the burgers on the grill ... wait - the kids want hot dogs. And Jimmy (not his real name) wants chicken. Chicken? How about steak? Rachel (not her real name) won't eat meat. Are there vegetables around here somewhere? Hey - where's dad? The burgers are burning. Oh well, you weren't going to eat them anyway. Now Charlie (ok, that's his real name) informs you he's on a diet - so forget that potato salad. Where are those vegetables? Never mind. That pizza delivery number is around here somewhere.

Is that is your summer grilling experience? This plan is for you. A fool-proof, Everyone Gets What They Want No One Gets Stuck Behind the Grill Mild Stomachs to Heat Freaks Are All Happy, SUMMER GRILLING PARTY PLAN. Did I mention it's healthy? And vegetarian friendly? Read on for all the details.

THE PLAN

You are going to host a shish kabob bar-b-que. Everyone picks their own meat and vegetable combination, and everyone spices and cooks their own kabobs. You are going to sit back and enjoy your party.

THE MEAT

Pick your meat. Your meat needs to be a thick cut, and easy to skewer. For instance, London broil or boneless, skinless chicken breasts.

The easiest way to prepare the meat is to cut everything into about 1" cubes. It is easier to cut if it is partially frozen, plus the meat will stay fresher while grilling.

Since the meat will be combined with vegetables, you will only need about 1/4 pound per person.

THE VEGETABLES

Now choose your vegetables. You will need some onions and peppers, as well as milder vegetables like zucchini and summer squash. Mushrooms do not work well - they tend to crumble on the skewer. If you use potatoes, use small canned ones - regular raw potatoes take too long to cook on a skewer.
Everything can be cut ahead of time.

Cut everything into chunks that will be easy to skewer. Onions and peppers work best if they but in half, then cut each half into four sections. Squash should be sliced into 1/2 inch slices. When you use tomatoes, pick large cherry tomatoes that can be added whole - slices do not work well on skewers.

THE SPICES

Here's the fun part of this grilling party - spicing your kabobs. Have several different types of sauces and spices available for guests to choose.

You will need the basics like pepper, various salts, lime, chili powder, cilantro. Also include bottled marinades, bbq sauce, even some salad dressings. Be sure you cover the whole range of spices, from hot and zesty to mild and sweet.

THE SIDE DISHES

Because you already have meat and vegetables, you will need only a few side dishes. Pasta salad works well, and fruit platters. Keep it light to complement the meat and grilled vegetables.

THE SUPPLIES

You don't need anything fancy for this grilling party. Just skewers, and the usual utensils.

Bamboo skewers work well, and you can throw them away. You will need a shallow pan of water to soak them in 15 minutes before the grilling starts.

One note about plates, since the kabob will be straight off the grill, Styrofoam plates do not work. They melt. Use paper if you want a disposable plate.

THE PARTY

Pre-cut all the vegetables and meat, and prepare the side dishes ahead of time. Now, all you have to do is cook your own kabob.

To assemble the kabobs, just add whatever meat and vegetables you want to the skewer. Now, add spices. Grill until the meat is cooked to your taste. Slide the kabob off the skewer, and you're ready to eat.

And you get to enjoy your guests, rather than running around pleasing Jimmy, and Rachel, and Charlie, and...

Grilled Stuffed Ribs and Apple Stuffing Recipes

2008-04-30T15:44:00.001-07:00

2 sides ribs
Apple Stuffing
Cooking oil

Cut each side of ribs into 2 rib sections. Prepare Apple Stuffing. Place half the rib sections bone side up; top with 2 to 3 tbsp stuffing. Cover stuffing with a second rib section, meat side up; tie with twine.

Place ribs on grill over low heat. Grill for about 1 hour. Brush with cooking oil and turn often. Remove twine; serve.

Apple Stuffing Recipe

6 slices bacon, chopped
1/2 cup finely chopped onion
1/2 cup brown sugar
2 cups diced tart apples
2 tbsp wine vinegar
1 cup soft bread cubes

Fry bacon until crisp. Remove from pan and add onion, sugar, apple and vinegar to drippings. Cook and stir over medium heat, until onion is tender. Put bread cubes in a large bowl; add apple mixture. Toss to mix well. Makes about 2 cups.

How to Grill Spareribs and a Great Basting Sauce Recipe

2008-04-30T15:35:00.002-07:00

Ingredients:

Loin spareribs with a generous amount of meat
Sweet and Sour basting sauce

Spareribs should be grilled long and slowly, so cook over a low heat when starting to grill. Meanwhile, prepare the sweet and sour basting sauce.

Sweet and Sour Basting Sauce

2 tbsp cooking oil
1 tsp salt
2 tbsp green pepper, minced
1 clove garlic, peeled
1/2 cup thawed, frozen pineapple juice concentrate
1/3 cup packed dark brown sugar
1/2 cup wine vinegar
1 tsp soy sauce

Put oil and next 3 ingredients in a small saucepan. Cook and stir 5 minutes. Discard garlic. Add pineapple juice and remaining ingredients. Cook and stir 5 minutes longer. Use sauce warm. Makes about 1 1/2 cups of sauce.

Grilling the Spareribs

Lay ribs on the grill and cook slowly over low heat, about 4 inches from heat. Baste spareribs with Sweet and Sour Basting Sauce every 2 to 3 minutes and turn or they will dry out and burn. BBQ ribs until well done, or about 1 hour. Meat will shrink from the ends of bones when done. To serve ribs, slice them apart and serve with additional basting sauce or your favorite BBQ sauce.

How to Grill Sirlion Steak

2008-04-29T14:20:00.000-07:00

Ingredients:

Sirloin steak, cut 1 1/2 to 2 inches thick
cooking oil
salt and pepper to taste

Score fat edge, but don't cut into meat or you'll lose juice.

Prepare your grill depending on the type of grill you're using. Lay the steak on the grill. Sear steak close to the heat for 2 - 3 minutes. Cook meat over medium heat, moving it about 3 inches from heat. When the meat juices begin to rise on the uncooked surface, turn steak over and sear second side 2 - 3 minutes. Return meat to medium heat position; cook until done as desired. To determine rareness of steak, use a small sharp knife and make a slit alongside the bone; not color of meat. Remove steak from grill and season with salt and pepper.

A 2 inch steak cooked rare, requires about 10 to 15 minutes per side grilled 3 inches from heat.

How to Grill Food - Grilling Tips

2008-04-29T14:11:00.001-07:00

Grilling is one of the most popular forms of outdoor cooking. Regardless of how fancy your grill or bbq is, there's an endless amount of foods you can grill. Grilling is not just for meat or chicken, but fruits and veggies too.

Keep in mind that even the least expensive cuts of meat like beef round steak can be cooked well on the grill. Tenderize your beef by pounding, scoring or marinading to increase the flavor and tenderness.

Here are some grilling tips:

Food should be at room temperature before grilling.

If using charcoal, make sure all briquets are ash gray before starting to grill.

When grilling lean meats, first rub the grill with cooking oil to prevent meat from sticking.

Cook steaks and chops over a medium hot fire for the majority of the cooking time.

Spareribs, chicken and lean meats require a slower fire.

Baste lean meats and poultry constantly during cooking to keep moist and juicy.

Usually, steaks and chops are ready to turn when juices are on the top surface.

Grilling tips are intended only as a guide since the differences in grills may affect the cooking time.

Easy Grilled Potatoes Recipe

2008-04-28T11:43:00.001-07:00

5 medium baking potatoes
1 small onion
salt and pepper
8 oz bottle of Zesty Italian salad dressing

Cut potatoes into five slices. Place onion slices between potato slices and sprinkle with salt and pepper. Reassemble each potato on a double layer of foil. Pour salad dressing over each potato and wrap foil around around it; seal tightly. Grill, covered, over medium heat for 50-60 minutes or until potatoes are done.

Our Barbecue Is Great! Learn How To Slow Smoke Meats Right. Mouth Watering Competition Style. Click Here!

Recipes

Kicking BBQ Sauce

2008-04-21T18:40:00.000-07:00

Only the Best Quick and Easy Family Recipes at http://quickandeasyfamilyrecipes.com

1 large Onion roughly chopped
3 cloves of garlic minced
4 cups of Ketchup
1/2 cup of white Vinegar
1/8 cup of Worcestershire sauce
1/3 cup of Brown sugar
1/2 tsp Pepper
1 tsp Salt
1/4 small can of Tomato paste
1/4 cup of whiskey – use a good whiskey, it will make the difference

Sauté onion, garlic and whiskey until the onions are soft. Add the rest of the ingredients and boil for a couple of minutes. Reduce heat and simmer for twenty minutes, stirring frequently. Sauce can be served as is or strained.

Outstanding BBQ Ribs

2008-04-21T18:38:00.000-07:00

Find the Quick and Easy Recipes You Need Here: http://quickandeasyfamilyrecipes.com

1 large rack of pork ribs
Mesquite wood chip soaked in either apple juice or water

You want to get your grill going before you start preparing the ribs.

Spread the charcoal around the bottom of the grill and make sure that there is enough to last a long time. Light the charcoal and place the wood chips in carefully. When the charcoal is ready, put the rib on the grill and turn every 5-10 minutes for one half hour. You will know when the ribs are done because the meat will pull away from the bones.

Barbecue sauce –

Sautee 2 large onions 4 cloves of garlic, 1 large green pepper, salt and pepper in a large pan until browned. Transfer into a large saucepot and add 4 cups of ketchup, ½ cup of honey, and ¼ cup of soy sauce, and 1 can of pineapple chunks drained simmer for half an hour and strain the barbecue sauce in a bowl and toss out the vegetables. When the ribs are almost done, paint the barbeque sauce on both sides and continue to do this until they are cooked completely.

Grill! Quick and Delicious Recipes for Indoor and Outdoor Grilling

2008-04-18T10:29:00.000-07:00

Author: Pippa Cuthbert & Lindsay Cameron Wilson

The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson
Published by Good Books; May 2006;$15.95US; 1-56148-518-7 Copyright © 2006 Pippa Cuthbert & Lindsay Cameron Wilson

Caramelized lamb chops Spectacular

Grilling meltingly tender, marinated lamb chops is one of life's simple pleasures. Serves 4

1 cup (20g) cilantro, roughly chopped
6 Tbsp brown sugar
4 Tbsp dark soy sauce
4 Tbsp mirin, Chinese rice wine or sherry
4 cloves garlic, finely chopped
16 single-rib lamb chops

To serve:

Grilled potatoes, green salad or steamed green beans
Combine the cilantro, brown sugar, soy sauce, mirin and garlic in a shallow baking dish. Add the chops, turning well to coat in the marinade. Cover and refrigerate overnight or for up to 24 hours.

Preheat the grill or grill pan to very hot. Brush with oil. Grill the chops to taste (4-6 minutes on each side for medium) until the edges are browned and caramelized. Transfer the chops to a platter and allow to rest for 2-3 minutes before serving with grilled potatoes and a green salad or steamed green beans.
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Blackened halibut

Crispy heat. A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map. Serves 4

For the rub:
1 tsp salt
1 tsp dried thyme
½ tsp dried oregano
½ tsp cayenne pepper
¼ tsp hot paprika
½ tsp freshly ground black pepper
½ tsp fennel seeds, toasted and roughly chopped
Salt and pepper, to taste
4 halibut fillets, 7oz (200g) each
Olive oil, for brushing
1 lime, quartered

Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to 1 hour, in the refrigerator. Preheat the grill or grill pan to hot. Brush the grill bars well with oil. Grill the fillets for 2-2½ minutes on each side until charred and just cooked through. Serve immediately with a squeeze of lime.
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Sirloin with chimichurri marinade

Pungent. Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see! Serves 2

1 cup (250ml) extra virgin olive oil
2 Tbsp chopped thyme
2 Tbsp chopped oregano
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped rosemary
1 chipotle chilli in adobo sauce, chopped
1 Tbsp sweet Spanish paprika
3 cloves garlic, finely chopped
3 Tbsp red wine vinegar
½ tsp sea salt
Freshly ground black pepper
1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick

Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour. Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes. Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain. Serve with the reserved marinade.
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Shrimp and chorizo skewers

Spanish. All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy. Makes 12

12 large shrimp
1 Tbsp harissa paste (optional)
2 chorizo sausages, about 6oz (150g) each
12 fresh bay leaves
1 Tbsp olive oil
12 short skewers, soaked in wood or bamboo

Peel and devein the shrimp, leaving the small tail ends still attached. Rub over the harissa paste evenly and set aside. Slice the chorizo into ½-in (1½-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook. Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.
————————————————————————————————————————
Grilled sweet potato and mango salad

Pure. A sweet, succulent and refreshing salad. Serves 4-6

1 sweet potato, peeled
1 large mango, skin removed
For the dressing:
3 Tbsp olive oil
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
½ tsp extra-fine sugar
Sea salt and pepper, to taste
1 head Bibb or Boston (round) lettuce
½ cup (10g) fresh mint

Preheat the grill or grill pan to medium. Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes. Combine the dressing ingredients in a small bowl and pour half over the mango and potato. With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing. Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.
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Angel food cake with chocolate cream

Decadent. I'll never forget the day I first tasted grilled angel food cake with a dollop of chocolate cream. Nothing has really been the same since. Of course you can make your own cake if you prefer, but store-bought is the simple and guaranteed-to-be fluffy option. Serves 8

For the chocolate cream:

8 Tbsp confectioners sugar
4 Tbsp cocoa powder
2 Tbsp milk
1 cup (250ml) heavy cream
1 pinch cream of tartar
8 fat slices store-bought angel food cake
1-2 Tbsp confectioners sugar, for dusting

To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.
Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer
to serving plates and top with chocolate cream.

Reprinted from Grill!. Copyright by Good Books ( www.goodbks.com ). Used by permission. All rights reserved.

Pippa Cuthbert is a New Zealander living and working in London. Ever since childhood she has been passionate about food and cooking. After studying Nutrition and Food Science at Otago University in New Zealand and working in the test kitchen of Nestlé New Zealand, she decided to travel the world in search of new and exciting culinary adventures. Now based in London, Pippa works as a food writer and stylist on books and magazines, and is also involved in advertising and commercials.

Food and writing are Lindsay Cameron Wilson's passions, so she blended the two at university where she studied History, Journalism, and the Culinary Arts. She has since worked in the test kitchens of Canadian Living Magazine in Toronto and Sunset Magazine in San Francisco. In 2001 she left her job as a food columnist in Halifax, Nova Scotia, and moved to London. That's when she met Pippa, and the work for their first book, Juice! began. Fuelled by juice, the two moved on to Ice Cream!, Soup! and now Barbecue! Lindsay continues to work as a food journalist in Canada, where she now lives with her husband, James, and son, Luke.

Article Source: http://www.articlesbase.com/nutrition-articles/grill-quick-and-delicious-recipes-for-indoor-and-outdoor-grilling-48333.html

Barbecue How To's and Two Bbq Recipes

2008-04-18T10:23:00.000-07:00

Barbecuing is a widespread and honored tradition. Three out of four american families own a barbecue grill and use it, on average, four to five times per month. What better way is there to have fun with friends and family than to have a barbecue?

Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier.

Food safety is an important issue so always be sure that you cook the meat thoroughly. Cut the meat in the thickest part to be sure that the juices are clear to be sure that it is completely cooked. Always be sure to keep utensils used to handle the raw meat separate from those you use to handle the cooked meat. Cross contamination of bacteria can be as dangerous as eating raw meat. You want your barbecue to be both fun and safe for everyone so always be careful.

Barbecued Spare Ribs are a classic American barbecue meal, made from pork. This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Remember to give your barbecue a good cleaning after each use. If you have a gas grill, you can turn the grill on for ten or fifteen minutes to allow it self clean. Charcoal grills need to be cleaned with soap and water using a stiff wire brush.

Here are a couple really good barbecue recipes you can try at your next barbecue

Grilled Stuffed Pork Chops

Ingredients:

4 thick rib pork chops, (1" to 1 1/4" thick is best)
3/4 cup dry breadcrumbs
Large pinch dried and crumbled rosemary
Large pinch dried and crumbled marjoram
1 Tbsp. melted butter
1/2 cup minced sweet onion
1 small clove garlic, minced
salt and/or pepper to taste

Make several shallow cuts in each pork chop with a knife. In a large bowl mix the breadcrumbs, herbs, butter, onion, garlic, and salt. Stuff the mixture into the cuts you made. Grill the pork chops at medium to high heat for ten minutes on each side side. To make sure the chops are evenly cooked they should be turned several times. Grill them for five minutes or so then turn them over and let that side cook for 5 minutes. Repeat this process two or three times or until the chops are grilled to your satisfaction.

Barbecued Spare Ribs

Here is a classic American barbecue with a twist. This version uses a barbecue sauce that has a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Ingredients:

2 pounds pork spare ribs
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons hoisen sauce
2 tablespoons white vinegar
1 tablespoons sake
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon of freshly ground white pepper
2 tablespoons chicken stock
freshly ground black pepper and salt to taste

Put the spare ribs in a large casserole dish in one layer. Using a large bowl, combine the rest of the ingredients. Pour this mixture over the spare ribs being sure to completely coat the meat. Let this marinate overnight, baste occasionally unless the meat is completely covered. Throw the ribs on the grill and let them cook to your satisfaction. Turn them several times during the process and baste them with the marinade sauce a few times.

Article Source: http://www.articlesbase.com/home-and-family-articles/barbecue-how-tos-and-two-bbq-recipes-105549.html

About the Author:
Be sure to check out the Barbecue Recipe Collection for delicious barbecue recipes. For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook outdoor cooking and many other categories of recipes - http://www.goodcookrecipes.com.

Mexican Grilled Chicken With Tomato Avocado Salsa

2008-04-18T10:20:00.000-07:00

Almost everyone loves Mexican food regardless of where they are from. Here is a Mexican recipe for grilled chicken that you can create in your own kitchen. This recipe is very easy to make and you can be sure that your friends and family will enjoy it.

Mexican Grilled Chicken with Tomato Avocado Salsa

Ingredients to serve 4 people:

4 boneless chicken breasts (leave the skin on)
2 large tomatoes
1 small red onion
1 peeled avocado
2 jalapeno peppers or 3 to 6 fresh serrano chili peppers (the more the spicier; start with 3)
3 cloves garlic, unpeeled
2 tbsp orange juice
1 tbsp lemon juice
Salt and pepper to taste
2 tbsp chopped cilantro
Olive oil for basting the chicken breasts

Cut the tomatoes and red onion into thick slices. Cut the peppers in half and discard the seeds.
Put the garlic cloves and the tomato, onion, and pepper slices on the grill. Let these grill with the lid closed until the vegetables and peppers are charred and garlic skin comes off (about two minutes on each side).

Remove the vegetable, pepper and garlic from the grill and chop them up and mix well. Stir in the lemon and orange juice and season with salt and/or pepper (to desired taste). Using half of this mixture spread it over the chicken breasts (be sure to rub it under the loose skin) and let it marinate for 1 hour at room temperature or up to four days refrigerated.

When you are ready to grill the chicken baste it with the olive oil and place it on a grill that has been preheated on high. Cook the chicken breasts until the juices are clear - about five minutes on each side.

While the chicken is grilling chop up the avocado and stir it into the remaining half of the vegetable, pepper and garlic mixture. Add the cilantro and stir everything well.

When your grilled chicken is cooked to your satisfaction remove it from the grill and cut it into one-half inch slices. Now serve it to your friends or family with the grilled tomato avocado salsa.

Remember that food safety is very important. You want your barbecue to be both fun and safe for everyone. Always be sure that you cook meat completely. Cut into the chicken breast at its thickest part, when they are completely cooked the juices will be clear and the meat will be white. Keep all utensils you use to handle the raw chicken separate from the ones you use to handle the cooked meat. Be sure to wash your hands after handling the raw chicken. Cross contamination of bacteria can be as risky to your health as eating raw meat.

Article Source: http://www.articlesbase.com/home-and-family-articles/mexican-grilled-chicken-with-tomato-avocado-salsa-105548.html

About the Author:
Get some mouthwatering Chicken Recipes at yummytummy.info or if you are after some Mexican Recipes visit dietflavor.com

Seven Cooking Tips for Grilling

2008-04-17T11:06:00.000-07:00

Grilling is a national pastime during the summer and possibly during the remainder of the year. These seven tips for grilling may help improve your results.

1. Preheat your grill for 15-25 minutes before starting the meat. This ensures the grill is at the proper temperature and any bacteria on it are dead. A properly heated grill will begin to sear the food immediately, prevents sticking, and helps the meat retain its moisture.

2. Use separate cutting boards, knives, and plates for meats and vegetables. This will reduce the chance of contaminating foods that aren't cooked.

3. If you marinate the meat before grilling, place the marinating meat in the refrigerator. Also, don’t use the same liquid to baste the meat as you did for marinating.

4. To ensure that your meat is fully cooked, use an internal thermometer.

• Shrimp should cook for 2-3 minutes per side, scallops 3-4 minutes per side, salmon fillet for 3-5 minutes per side, and Mahi-mahi should cook for 5-6 minutes per side.
• Boneless, skinless chicken breast and chicken thighs should cook 6-8 minutes per side. Chicken thighs with bone-in and skin take 15-25 minutes per side. Both should reach 165 degrees F.
• Boneless and skinless duck breast should cook for 4-8 minutes per side and reach 150 degrees F.
• ¾” bone-in pork chops cook for 3-4 minutes per side and should reach 145 degrees F. Pork tenderloin should cook 14-16 minutes per side and reach a temperature of 145 degrees F.
• Beef flank steak and strip steaks can be cooked to varying degrees of doneness. Cook them for 6-8 minutes per side until it reaches 140 degrees F for medium. Strip steak will cook for 4-5 minutes per side, again until it reaches 140 degrees F for medium.
• Lamb loin chops need to cook for at least 5-6 minutes per side and reach 145 degrees F to reach medium.

5. If you don’t have a handy-dandy meat thermometer, use your hand to check for doneness. Allow your left hand to hang loose in front of you and poke your right index finger into the fleshy area between your thumb and index finger. This is how a rare steak will feel when you touch it. If you’re trying to cook a steak medium rare, hold your hand the same way except spread your fingers apart. How it feels when you poke it will be how a medium rare steak will feel. If you’re cooking the steak medium, ball your left hand into a fist and feel the fleshy area. This is what a medium steak will feel like. A well done steak will feel completely firm, with no give at all.

6. Don’t turn your meat more than once during cooking. If you turn the meat too often, it will dry the meat out quicker than if it’s only turned once.

7. When the time has elapsed to get your meat just the way you like it, remove it from the grill and put it on a clean plate. Put a tented piece of aluminum foil over the meat, and allow it to rest for a minimum of 10 minutes. The juices have a chance to redistribute which is what you really want.

Grilling the perfect steak is something that people have tried to accomplish for years. If you’ve had problems grilling a steak to suit you, try these tips and see if they help. Who knows, before long you may be sought after for your grilling skills.

How to Grill Pizza

2008-04-17T09:49:00.000-07:00

Author: Andrew Clark

So you’re having a Barbeque and are not quite sure what you want to make? A favorite of mine and your best bet to impress grilling a crispy gooey wonderful pizza. Grilling pizza is a fairly simple process involving just 4 steps.

For simplicity, I will assume that you already have made the dough. If not, check out this list of pizza dough recipes. I will also assume that you have rolled out the dough into your favorite pizza shape.

Step 1: Fire up the Grill

You want to have a medium grill heat, you should be able to hold your hand over the grill (notice I said over, not on) for about 3-5 seconds before having to pull away. You also want to make sure the coals are evenly spread out. That way you can ensure even cooking and color to your pizza.

Step 2: Grill your toppings

Since you have your grill all ready, why not grill your toppings. Grilled vegetables, chicken, steak, or shrimp make wonderful toppings for a grilled pizza.

Step 3: Grilling the Dough

Prior to putting dough on the grill, you should place it on aluminum foil and place it in the refrigerator for about 5 minutes. This will make it easier to work with and will allow you an easy way to transfer your dough to the grill. To put your dough on the grill, simply place it, dough side down and then remove the foil.

Grill the dough for about 3-5 minutes or until it begins to brown. At this point you will want to flip the dough and begin topping it. I sometimes pull the dough off the grill while I top it so that I don't burn it.

Step 4: Topping the Dough

Place all of your loose toppings first and cheese last. The cheese will act as a sealant; holding the toppings together. Check out our pizza recipe page for ideas on toppings.

Once your cheese is melted, the pizza is done. Remove it from the grill, let it sit for a few minutes and then slice it up. You are now ready to enjoy your grilled pizza.

Article Source: http://www.articlesbase.com/nutrition-articles/how-to-grill-pizza-155567.html

Healthy Steamed Vegetables On The Barbecue Grill

2008-04-17T09:46:00.000-07:00

Author: Barbecue Smoker Recipe Man

BBQ salads are the easy accompaniment to an outdoor cookout and do work really well but sometimes I like my barbecue menu ideas to be a little different. In fact, not just different, something that can become a bit of a talking point too.

My inspiration comes from cooking corn cobs. When doing them on the barbecue grill it's important to soak the husks for a good 30 minutes in water so that when heat is applied the leaves steam and cook the kernels. Having tried the corn over charcoal idea a couple of times, sparks of inspiration started to fly in all directions as I thought about how we might steam other vegetables on the outdoor barbecue grill. No sooner had I tried the base concept and the menu ideas came thick and fast.

Essentially were going to steam the vegetables in foil packs and the real beauty of cooking this way is that you can put the foil packs on the grill while the charcoal is still settling down and because of the foil protection there's no chance to burn the food. By the time the vegetables are cooked, the charcoal is ready for the meat, do the remainder of the cookout and while the meat is resting for five minutes simply slap the foil parcels back on to warm through.

Let's take carrots as an example. Take a rectangular piece of foil, chop the carrots finely and place them in one half of the foil rectangle. Season with salt and pepper and fold the foil over and "scrunch" the sides together just leaving a hole at one point where we can add water. Pour in half a cup full of water and make the final scrunch to seal the package. Slap it on the grill and 15 minutes later you've got beautifully delicious steamed carrots. A knob of butter and "Bob's your uncle!"

The same logic can be applied to many vegetables so why not experiment? The only thing to remember is to slice the vegetables thinly so that there's a good surface area for the steam to work on.

For an easy variation on the theme, rather than water, why not try a little dry white wine? It adds and certain "je ne sais quoi" to the recipes and sure makes for some interesting questions when your guests see you filling foil parcels from a wine bottle. They really know that they're in for a treat!

Alternatively how about potatoes? Again, slice them thinly, place them on one half of the foil and season, now add a tablespoon of crème fraiche and start the scrunching. Finish off by pouring a good lug of white wine before sealing the parcel and then it's onto the barbecue grill. You'll need to be a little more careful with this barbeque menu idea because too much heat can burn the cream so be a little gentler with the cooking and go for about 30 minutes cooking time.

One last tip - it's also great to make individual packages so that everyone can rip into their own parcel and enjoy. It also makes it easy because all we have to do as the chef is throw a foil parcel onto each plate - how's that for presentation? Healthy and tasty outdoor barbecue recipes

Article Source: http://www.articlesbase.com/cooking-tips-articles/healthy-steamed-vegetables-on-the-barbecue-grill-310214.html

About the Author:

BBQ Smoker Recipes - Free barbecue grill recipes & meat smoker cooking ideas on gas, charcoal or electric. Free Barbecue Recipes - Outdoor grilling tips, easy fire pit menus, healthy rotisserie suggestions, best homemade bbq sauce recipes. Outdoor Smoker Recipes - Easy recipes for the smoker grill with lots of tips tips.

Grilled Bourbon Tuna Steaks

2008-03-18T17:54:00.001-07:00

4 tuna steaks -- 1" thick
1 cup bourbon
Vegetable oil
Salt and freshly ground pepper

Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. Preheat the grill. Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. Remove the fish from the marinade, and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving.

Beef With Dry Spice Rub

2008-03-18T17:52:00.000-07:00

3 tablespoon firmly packed brown sugar
1 tablespoon black peppercorns
1 tablespoon yellow mustard seeds
1 tablespoon whole coriander seeds
4 cloves garlic
2 pounds beef top round steak or London broil -- 1/2 inch
vegetable or olive oil
salt

Place sugar, peppercorns, mustard seeds, coriander seeds and garlic in blender or food processor; process until seeds and garlic are crushed. Rub beef with oil; pat on spice mixture. Season generously with salt. Lightly oil hot grill to prevent sticking. Grill beef on covered grill over medium-low briquettes 16-20 minutes for medium or until desired doneness, turning once. Let stand 5 minutes before cutting across the grain into thin diagonal slices. Makes 6 servings.

Barbequeing vs Grilling - Fighting Words

2008-03-18T17:50:00.000-07:00

When you hear the word "barbeque" what comes to mind?

The Fourth of July feast with hamburgers & hotdogs. Huge hunks of beef over a blazing hot fire. Baby back ribs, smoking slowly over a hickory wood fire?

Everyone loves a barbeque. But what exactly is "barbeque" ? Ask 100 people "what is barbeque", and you will get 100 different answers.

Let's define two different methods of outdoor cooking - barbequeing and grilling.

Grilling is a cooking method which uses high heat over real flames. High heat usually means over 450 degrees on your backyard grill -- restaurant grills easily exceed 800 degrees! The cooking time is usually short - most recipes will refer to cooking times in minutes.

Now, barbeque is a different story. Travel the U.S. and you will taste a different style of barbeque each time you stop. Each region has its own style: what to cook, types of sauces, using dry rubs, etc.

But even with all these differences, all versions of barbeque have some common points.

Barbeque is a low heat, indirect method of cooking. Indirect means that the source of the heat (e.g. charcoal or wood chunks) is NOT directly below the food that you are cooking. Unlike grilling, the temperature stays very low - usually never higher than 225 degrees. Cooking times are measured in hours, not minutes. And unlike grilling, this cooking style creates smoke which adds flavor to your food.

So which is better, barbequing or grilling? Well, that depends. If you have beautiful steaks, then grilling would be the best choice. If you want to make mouthwatering ribs, then barbeque is the way to go.

Either way, you can't go wrong!

Stop by http://www.TheBestSecretRecipes.com - we search out your favorite restaurant recipes so you can prepare them at home!

Grilling Vegetables - The Perfect Addition to Your Barbecue

2008-03-18T17:49:00.000-07:00

Grilled vegetables are delicious, but very few people do it, instead focusing on grilling meat. Here are some tips and ideas for grilling vegetables.

Cut vegetables into pieces that will cook quickly, usually no more than 1" thick. Soak in water or a marinade for up to 1 hour before grilling. This will help keep them from drying out. Toss in a little oil to keep them from sticking to the grill.

Grilling baskets can be used to keep the vegetables from falling into the fire (it has smaller holes so the vegetables won't fall through). If you don't have a grilling basket, foil can be used instead by wrapping the vegetables loosely in heavy-duty foil.

While grilling, brush with oil, or a marinade to help keep from drying. Cook until the vegetable can be easily pierced with a fork.

Marinades can add a great flavor to your grilled vegetables. Try your favorite seasoning (rosemary, thyme, marjoram, etc.) with olive oil and lemon juice. Try different flavored oils (sesame, garlic, oregano), with different types of vinegar (balsamic, red wine, etc.). Salad dressings can also make great marinades.

Flavored butters are delicious on grilled vegetables. Mix your favorite seasoning with butter or margarine and brush on before and during grilling.

Try a mixture of vegetables at your next barbecue. A mix of sweet onion rings, colored peppers (red, yellow, orange) cored and cut into slices, halved mushrooms, sliced zucchini, sliced yellow squash, and asparagus spears (or any combination of the above), combined with a marinade of crushed garlic, balsamic vinegar, olive oil, salt, and freshly ground pepper is delicious and will add much to your meal.

Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for grilling vegetable tips.

Navigating the Meat Case

2008-02-27T11:51:00.000-08:00

(ARA) – Have you ever paused in front of the beef case in your favorite grocery store, overwhelmed at the choices available? Armed with a little knowledge about the options -- like grain-fed, grass-finished, certified organic and natural beef -- meat case shoppers can make an informed decision and feel good about taking home the type of beef that best fits their family’s needs.

“Rather than feel overwhelmed, consumers should be excited that beef producers are providing a variety of choices to fit our varying lifestyles and tastes” says Janet Anderson, M.S., R.D., food safety expert and director of the Safe Food Institute. “The key to navigating the meat case is to understand the differences and similarities between the various choices of beef.”

Before your next trip to the local meat case, bone up on the different choices of beef to make your shopping a breeze and make sure you get what you’re looking for:

Grain-fed beef

Grain-fed cattle spend most of their lives eating grass in pastures before moving to a feedlot. While at the feedlot, they are fed a carefully balanced diet of grain and important vitamin and mineral supplements for approximately four to six months. Research shows consumers generally prefer the taste of grain-fed beef because of its tenderness and flavor-enhancing marbling.

Did you know? If packaging doesn’t indicate otherwise on a cut of beef in the grocery store, it’s probably grain-fed, because that is the most widely produced kind of beef.

Grass-finished beef

Grass-finished beef (sometimes marketed as grass-fed beef) comes from cattle that have been raised on pasture their entire lives. While most cattle spend the majority of their lives in pastures eating grass, then move to a feedlot for grain-finishing, grass-finished beef cattle remain on a pasture and forage diet for finishing. Most grass-finished beef is imported from Australia and New Zealand, where grass is in greater abundance than feed corn and grows year-round.

Did you know? Grass-finished beef may have a distinctively different taste and can benefit from alternative preparation methods, including marinades and shorter cooking times.

Certified organic beef

Certified organic beef must meet the U.S. Department of Agriculture’s National Organic Program standards. Organically raised cattle must be fed 100 percent organic feed. In addition, the organic standards require that cattle may not be given hormones to promote growth or antibiotics for any reason. If an animal is sick, it cannot be denied treatment to ensure its health, however, any animal that is treated with antibiotics must be taken out of the National Organic Program.

Did you know? Both grain-fed and grass-finished cattle can qualify for certified organic programs.

Natural beef

Natural beef must be minimally processed and contain no additives. However, the government’s definition of natural does not relate to the way animals are raised or what they are fed. Unlike certified organic products, currently there is no government certification program for naturally raised beef. Many companies have created their own “natural” production guidelines. Common production claims are “Raised without Hormones,” “Raised without Antibiotics” or “Corn-fed.” Read the label carefully to understand what a particular company means when it says “natural.”

Did you know? By USDA’s definition, most beef in the meat case is natural, whether the label says it or not.

“While each type of beef varies slightly from the next, the common denominator is safety,” Anderson says. “No matter which type of beef you choose, all beef goes through the same rigorous inspection process and government guidelines to ensure our beef remains the safest in the world.”

Beef producers are vigilant on the farm and food safety processes take place throughout the entire beef production chain to ensure the safety of beef from the pasture to the grocery store. But the attention paid to food safety can’t end when you check out at the grocery store; you can play a role in keeping beef safe by practicing food safety in your own kitchen:

* Use an instant-read thermometer to make sure beef is cooked to the proper internal temperature: 160 F for ground beef and 145 F for steaks and beef roasts.

* Keep your foods out of the danger zone -- the unsafe temperatures between 40 F and 140 F -- to prevent the potential for bacterial growth.

* Avoid cross-contamination by keeping your hands, countertops, dish towels and cooking utensils clean after handling uncooked meat by washing thoroughly with soap and hot water.

For more food safety tips along with great-tasting and healthy recipes for all of the choices of beef, visit www.BeefItsWhatsForDinner.com. Funded by The Beef Checkoff.

Courtesy of ARAcontent

Grilled All-American Burgers

2008-02-27T11:48:00.002-08:00

2 tablespoons finely chopped onion

2 tablespoons ketchup

1 tablespoon steak sauce

1 tablespoon Worcestershire sauce

1 teaspoon sugar

1 teaspoon cooking oil

Few dashes bottled hot pepper sauce

1 pound lean ground beef

1/4 teaspoon salt

1/4 teaspoon pepper

4 hamburger buns

1 teaspoon vinegar

For sauce, in a small saucepan combine garlic or onion,

catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties. To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degree F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.

Rotisserie Grilled Chicken Recipe

2008-02-27T11:48:00.001-08:00

1 roasting chicken, about 5 pounds

salt and pepper

1/4 cup molasses

1/2 cup soy sauce

1/2 cup ketchup

1/4 cup sherry

1 teaspoon garlic powder

dash ginger

Sprinkle chicken with salt and pepper. Arrange on rotisserie skewer and truss to keep legs and wings close to the body. Place chicken about 8 inches above coals. Place a drip pan under chicken to prevent flare-ups. Allow chicken to cook for about 1 hour. Combine remaining ingredients in a saucepan; bring to a boil or heat on grill. Brush sauce over chicken. Continue rotating over hot coals, brushing with the sauce every 10 or 15 minutes. Cook for about 1 hour longer, or until chicken is tender and cooked through. Serves 4 to 6.

Grilled Texas Beef Brisket Recipe

2008-02-27T11:46:00.000-08:00

12 ounces beer

1/2 cup tomato juice

1/2 cup chopped onion

2 small cloves garlic, minced

3 tablespoons Worcestershire sauce

1/4 cup ketchup

2 tablespoons light brown sugar

2 teaspoons lemon juice

1 tablespoon paprika

2 teaspoons dry mustard

several dashes Tabasco or other hot pepper sauce

salt and pepper

4 cups hickory chips or mesquite

1 beef brisket, about 5 pounds

In a medium saucepan, combine beer, tomato juice, chopped onion, garlic, Worcestershire sauce, ketchup, brown sugar, lemon juice, paprika, mustard, hot pepper sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer for 25 to 35 minutes, or until reduced to about 1 1/2 cups. Soak wood chips in water about an hour before cooking time. In covered grill, arrange drip pan between coals. When coals are hot, drain chips and sprinkle chips over the coals. Place brisket on grill over drip pan. Brush with some of the homemade sauce. Cover and grill for 1 hour. Turn brisket, brushing both sides with more sauce. Cover and grill for about 1 hour longer, or until meat is well done. Add more coals and chips as needed. Brush with sauce frequently during last 15 to 20 minutes of cooking time. Bring any remaining sauce to a boil on the stove top and pass with the meat. Serves 8.

Tangy Grilled Barbecued Chicken Recipe

2008-02-27T11:45:00.000-08:00

2 cups cider vinegar

1/2 cup barbecue sauce

1/4 cup vegetable oil

1 tablespoon crushed red pepper

1/2 teaspoon cayenne

1/2 teaspoon salt

2 chickens (2 1/2 to 3 pounds each) -- quartered

In a medium-size saucepan, combine vinegar, barbecue sauce, oil, peppers and salt. Bring to a boil over medium heat, stirring occasionally. Cook 2 to 3 minutes; set aside. Place chicken skin side up on grill. Grill over medium coals 15 minutes. Remove each chicken quarter and dip in barbecue sauce. Return to grill and cook 40 minutes or until tender, basting with sauce every 10 minutes. Serves 8.

Grilled Beef Shish Kabobs

2008-02-27T11:44:00.000-08:00

1/2 cup soy sauce

3 tablespoons honey

2 tablespoons vinegar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons ginger

3/4 cup oil

1 green onion, chopped

2 1/2 pounds boneless beef top sirloin, cubed 1 1/2"

1 pound Polish sausage links, low fat, sliced

1 (8oz) can pineapple, chunks, drained

3 green bell pepper, cut in 1 1/2" pieces

2 red onions, cut in 1 1/2" wedges

10 metal skewers

Mix soy sauce, honey, vinegar, ginger, garlic powder, oil, and green onion. Add sirloin and marinate several hours or overnight. Drain meat. Skewer beef, sausage, pineapple, and vegetables in desired pattern. Grill over hot coals for 18 to 20 minutes. Yield: 10 servings

Garlic Grilled Chicken Recipe

2008-02-27T11:43:00.000-08:00

4 boneless chicken breast halves

1 cup purchased salsa or picante sauce

2 tablespoons vegetable oil

1 tablespoon lime or lemon juice

2 cloves garlic, finely minced

1/2 teaspoon dried leaf oregano, crumbled

1/4 teaspoon salt

1/4 teaspoon chili powder

Flatten chicken breasts; place each chicken breast between sheets or plastic wrap or food storage bags and pound gently with flat side of meat mallet until about 1/4-inch thick. Cut each flattened chicken breast into strips about 1-inch in width. Place chicken strips in a glass baking dish or nonreactive shallow container.

Combine remaining ingredients; pour over chicken. Cover and chill chicken in marinade for 1 to 2 hours. Thread chicken onto metal skewers or well-soaked wooden skewers. Grill over hot coals for 6 to 8 minutes, turning a few times and basting with remaining marinade. Serve with additional salsa, if desired. Serves 4.

Easy Grilled Meatballs Recipe

2008-02-27T11:41:00.000-08:00

1 medium size onion

2 small green chiles

1 tablespoon fresh ginger root

1 tablespoon ground coriander

1 pound ground beef

1/2 cup plain yogurt

1/2 teaspoon ground black pepper

1/4 teaspoon ground cloves

1/4 teaspoon turmeric

1 cup bread crumbs

salt

1/4 cup melted butter or margarine

Chop onion, chilies, and ginger finely. Mix all ingredients

except butter together in a bowl. Let sit for two hours. Preheat grill. Form mixture into balls. Place on skewers and coat with butter. Grill until cooked.

Easy Grilled Chicken Wings Recipe

2008-02-27T11:40:00.001-08:00

3 lbs chicken wings, separated at joints, tips discarded

1/2 cup butter

1 cup hot sauce

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

Preheat grill for high heat. Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook. Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper. Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.

Easy Buffalo Style Beef Ribs Grilling Recipe

2008-02-27T11:29:00.000-08:00

Ribs Ingredients:

1/4 cup cider vinegar

1/4 cup olive oil

1/4 cup Worcestershire sauce

2 to 3 tablespoons hot pepper sauce

1 tablespoon brown sugar

1 to 2 slabs pork back ribs (about 1 to 3 pounds)

In small bowl, whisk together vinegar, oil, Worcestershire

sauce, hot pepper sauce, and brown sugar. Place ribs in a

resealable plastic bag; pour marinade mixture over ribs,

turning to coat ribs, and close bag. Marinate in refrigerator

4 hours or overnight, turning occasionally to distribute

marinade.

Ingredients for Blue Cheese Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

2 ounces blue cheese, finely crumbled

1 clove garlic, minced

1 to 2 tablespoons milk

1/2 teaspoon Worcestershire sauce

1/8 teaspoon freshly ground black pepper

Salt and pepper

Combine all dressing ingredients and refrigerate until ready to serve. Remove ribs from marinade; reserve marinade. In small saucepan, bring reserved marinade to boil; boil at least 1 minute at a full rolling boil. Place ribs in centre of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing. Makes 4 to 6 servings.