I recently came across the book How to Grill: The Complete Illustrated Book of Barbecue Techniques by Steve Raichlen. I loved it. What I liked most was all the ideas and techniques for grilling almost any type of food.

There are over 1000 photographs that show each technique in detail. And each technique is accompanied by a recipe. And the recipes are actually something that I would eat. I don't usually get into the extremely fancy gourmet recipes on the grill, so the first thing that I look at in a book is for recipes that I think I would eat. And this book has them!

I utilized Steve'e technique for grilling asparagus, as shown in my post, Grilled Asparagus - A Delicious Grilled Vegetable. The results were great and I look forward to trying even more of the techniques outline in this book.  In fact, it is full of the "how to's".  You'll find a bunch of new ways to grill and bbq all sorts of different types of foods.

What The Barbecue! Bible is to inspiration, How to Grill is to technique.  You'll be shown how to grill just about any cut of meat.  It will give tons of help to the beginner and at the same time will give some challenges to the expert. If you own just one grilling and barbecuing book, How to Grill may be it.

If you would like more information about this book and see the what others have said, click here.

P.S. For more of my favorite outdoor cooking books, see below:

How to Grill: The Complete Illustrated Book of Barbecue Techniques is a post from: Outdoor Cooking Magic

How to Grill: The Complete Illustrated Book of Barbecue Techniques is a post from: Outdoor Cooking Magic

BBQ USA has over 774 pages of information, recipes, and history with all the regional tips and tricks explained and recipes provided. With its 425 recipes, you'll be busy trying all the different foods and techniques for many, many weekend to come.

Even if you are a beginner, you could pick up this huge book, big almost anywhere, with any recipe and be able to cook delicious dishes. While it includes information and recipes for both grilling and bbqing (low slow cooking with smoke), it's not an introduction to grilling. If you want that, try How to Grill.

Once you start using this book, there will never be a reason for your family to complain of boring food ever again! And you'll be pushed to expand your skills and abilities.

If you want to:

• Learn to cook brand new dishes on the grill
• Expand your outdoor cooking skills
• Amaze your friends and family
• Have a new dish new you can cook every weekend for over 8 years

BBQ USA – Outdoor Cooking Books is a post from: Outdoor Cooking Magic

BBQ USA – Outdoor Cooking Books is a post from: Outdoor Cooking Magic

First, I cut a medium sized tomato in half and then removed the pulp and seeds from the inner sections:

Next I sprinkled some salt and pepper on the cut side of the tomato.  Then put the tomato on the grill, cut side down, and grilled on high heat for about 15 minutes.  My goal was to get the cut side to just start to char a little.

When the tomato was just starting to char, I flipped it over (I used tongs, but would suggest a spatula, as the skin of the tomato can start to slip away).

Drizzle a little bit of Italian dressing on the tomato, which allows it to settle down into the hollow tomato sections (where you removed the pulp and seeds).  The idea here is to get some more flavor down inside the tomato so that when you eat it, all the flavor isn't at the top.

Sprinkle the cut side of the tomato with shredded Mozzarella cheese and top it off with a sprinkling of salt and pepper, and basil.

Grill until the cheese is melted and serve!

Pretty delicious, if I so say so myself!  When I do this again, I'm thinking I might actually gently push some of the cheese down into the hollow tomato sections.

Grilled tomatoes are a nice, easy side dish and a great addition to your grilled meal.

Enjoy!

P.S., For more great grilling tips and ideas, I recommend How to Grill. It has a ton a great grilling ideas for almost anything you would want to cook on the grill. Click here for more information.

Grilled Tomatoes With Cheese is a post from: Outdoor Cooking Magic

Grilled Tomatoes With Cheese is a post from: Outdoor Cooking Magic

• Information on smokers
• Woods to use
• Managing your fire
• Brining, marinating, injecting, sauces
• Cooking tips for the big four in competition: chicken, pork ribs, pork butts, and brisket
• Smoking tips for turkey
• Guide to trimming spare ribs, St. Louis style
• Science of BBQ
• BBQ competitions

I was looking at this ebook primarily from a backyard BBQ point of view.  Most of these are topics that are applicable to the backyard BBQ, but some are much less so, such as the section on BBQ competitions.

To be honest, I was disappointed that so much of the ebook was spent on the competition aspect (about 12 pages out of 74).  I hadn't remembered the sales page saying much about that part, so went back and checked and it was my memory--it clearly states that there is information for those who want to compete. It isn't that none of that information is applicable to the backyard BBQer but you'll have to dig a little bit to find it and apply it.   It is more directly applicable to those doing competition.

With regards to the rest of the book, there is a lot of very specific information about how Bill Anderson cooks his meats at competition.  Bill is part of the Chatham Artillery BBQ Team and has done very well in competitions recently.  He must be doing something right!

I've seen some complaints that all of the information in this book can be found on the Internet.  That's probably true!  But you'll have to search high and low and test and try many things to find the combinations that work.  Bill has already done that and shares it all with you in the ebook.

Bill provides specific information about cooking time and temperatures for chicken, pork ribs, pork butts, brisket, and turkey.  He also gives a number of recipes, including:

• 1 injection recipe
• 7 rub recipes
• 12 barbecue sauce recipes
• And a few miscellaneous others

Note that there are not a bunch of recipes--if that's what you are looking for, Competition BBQ Secrets is not for you.  But if you want some recipes that have done great in competitions, then it's worth checking out.  I haven't tried any of the recipes yet, so can't comment on them, but I look forward to trying and testing them and see what I think. I've you've tried any of these, please let us know what you think in the comments below.  I'll do the same as I try the recipes.

The one thing that I read that I completely disagreed with was a suggestion that lighter fluid be used to start the charcoal.  Bill says that if you let it burn long enough, the fluid will burn off and the odor will be gone.  That's not my experience, and I start all of my charcoal now with a chimney.  In another part of the book, he talks about an experience where he tasted some barbecue that had a bit of an after-taste.  When he checked with the cook, she said that she had used lighter fluid.  His point was that you should not risk using lighter fluid to light your coals when there were other ways.  I agree--use a chimney!  It takes a little bit longer, but you run no risk of it affecting the taste of your food.

All in all, this book has some solid information and if it is what the Chatham Artillery BBQ Team is using during their recent success, then it's worth looking at.  At the present time, the book goes for $29.95.  This may seem a bit expensive, and you might even be a bit underwhelmed after reading it (I was at first), but then you need to remember that your time is worth money and Bill has shared proven tips, tricks, and recipes with you--no need to spend your time trying to figure out what works and how to BBQ.  He'll easily save you that $29.95 in your time.

That doesn't even include the savings that you'll have from not having to buy meats and other related items to test and see what works.  Heck, a brisket alone can run around $20, so you can easily save that money by following what Bill has found to work.

I recommend that you get a copy of the Competition BBQ Secrets ebook.  You get access to it immediately (that's the beauty of an ebook) and there is a 60 day money back guarantee.  With that, you can't go wrong.  (Please note that if you click on one of my links and purchase Competition BBQ Secrets, I get a commission.  It's not a ton, doesn't change the price you pay at all and helps me keep Outdoor Cooking Magic going.)

Enjoy!

Competition BBQ Secrets Review is a post from: Outdoor Cooking Magic

Competition BBQ Secrets Review is a post from: Outdoor Cooking Magic

I came across this neat solution to the grilling asparagus problem in How to Grill by Steven Raichlen. He suggested that you put 4-5 stalks together with toothpicks. Great idea!  It's not that hard to do.  Snap off the woody bases of the asparagus stalks.  Take 4 or 5 stalks, line them up, and use toothpicks to skewer them together in two places, top and near the bottom.  This keeps the asparagus from falling through the grates.

I then applied a glaze of 4 tbsp sesame oil, 2 tbsp soy sauce and a couple of minced garlic cloves.  After applying the sauce, sprinkle with salt and pepper (kosher salt and ground pepper is best!).  Finally, sprinkle sesame seeds on the asparagus stalks.

You could also use many other glazes that you get at the store, or make your own. Be creative!

Finally, put the asparagus groups on a hot grill and grill for 2-3 minutes on each side. They shouldn't need much.

Most meats will taste better if you let them rest for 5 minutes after taking them off the grill, so that is the perfect time to put your asparagus on. They'll both be ready to eat at the same time.

As I said above, I found this great idea of using toothpicks to connect the asparagus together in How to Grill. It has a ton a great grilling ideas for almost anything you would want to cook on the grill. I highly recommend it. Click here for more information.

If you've never grilled asparagus, give it a try! I think you'll really enjoy it.

Grilled Asparagus – A Delicious Grilled Vegetable is a post from: Outdoor Cooking Magic

Grilled Asparagus – A Delicious Grilled Vegetable is a post from: Outdoor Cooking Magic

First of all, they allow you to make more efficient use of the space on your grill, particularly if you have a round grill.  You can actually curve them around the grill, instead of being limited to being set on the grill straight.

Second, because they are flexible, you can put more food on them than on a straight skewer, up to twice in some cases!

Third, you can put the food on skewers and then put the whole skewer right into the bag that has the marinade.  When done, put right on the grill.  You only have to handle the food once.

Fourth, if you drape the ends of the skewers over the edge of your grill, the ends will stay cool, which makes it easy to turn them.

These skewers are dishwasher safe and won't rust because they are made from 100 percent stainless steel.

Get some of these skewers for your dad for Father's Day and have some food ready to go so he can go and use them right away on the grill that very day.  Here's an article about doing some great beef shish kabobs.

These grilling skewers will make great gifts.  Click here to buy a couple of sets for your dad!

Father’s Day Gift Ideas – Flexible Grilling Skewers is a post from: Outdoor Cooking Magic

Father’s Day Gift Ideas – Flexible Grilling Skewers is a post from: Outdoor Cooking Magic

Here are some ideas and suggestions for your barbecue on Memorial Day.

Hamburgers

Hamburgers are one the most popular dishes to cook on the grill.   The Spinach-Mushroom Burger is a juicy, delicious burger if you are looking for something slightly different than the normal hamburger.  If that isn't your thing, there are many things you can do to make plump juicy hamburgers (see 12 Ways to Make the Juiciest Burgers).

 

Hot Dogs

Picture by D Sharon Pruitt

Hot Dogs are another favorite for the grill on Memorial Day.  They are easy to take with you, and easy to cook, and kids will eat them.  They'll even enjoy helping to cook them.  You can use the standard dressings of ketchup, mustard,and relish, but there are many other ways to dress up hot dogs.

One of my favorite hot dogs was a bacon wrapped hot dog cooked on the grill and then topped with guacamole!  It gave an entirely different taste to hot dogs.  See Grilled Hot Dogs for a bunch of ideas of different ways you can cook and dress hot dogs.  You'll be the star of the day when you show your family and friends different ways to enjoy hot dogs!

 

Grilled Potatoes

You might choose to go the easy way and have potato chips with your grilled meal.  But Grilled potatoes are an alternative and not difficult to cook. You simply cut potatoes into wedges, brush with some oil, and sprinkle with some seasonings (salt, pepper, onion powder, garlic powder, whatever suits your fancy).  Put them on the grill and turn as they brown.

Depending on the size of the wedges, you may need to complete their cooking on indirect heat (on the grill, but not over an open flame--have the open flame heating a different part of the grill).  You can serve them french fry style with ketchup, or you can serve with sour cream to dip them in.  See Grilled Potatoes for more information.

Grilled Corn on the Cob

Grilled corn on the cob is one of my favorite things to cook on the grill.  You can cook husks on or husks off.  I like to husk the corn, brush the cobs with butter, sprinkle with salt and pepper, roll in foil and put on the grill.  It takes about 20 minutes total, 5 minutes on each side.  Corn is delicious off the grill and goes with almost any grilled meat.  Many people do grilled corn on Memorial Day.  See Secrets of Grilling Corn on the Cob for information on cooking corn on the grill.

Grilled Pineapple

Finally, grilled pineapple will bring a big surprise to your Memorial Day BBQ.  Cut slabs of fresh pineapple, add a glaze, and put on the grill and you will have a great ending to your Memorial Day meal.  The combination of sweet pineapple, cooked on the grill, with the flavored glaze is a delicious dish.  See Grilled Pineapple for the details glazes to use and exactly how to grill the pineapple. 

 

That's it for my suggestions this year.  There are certainly many other possibilities on this website.  I hope you have a wonderful holiday with your family and friends.

 

A Memorial Day BBQ is a post from: Outdoor Cooking Magic

A Memorial Day BBQ is a post from: Outdoor Cooking Magic

After the potatoes wedges were done, I took a knife and slice off most of the potato flesh, leaving enough to keep the skins intact.

Then I put the potatoes back on the grill, fairly close together, and sprinkled the tops of the skins with cheese (next time I might put a sheet of foil down on the grill to keep the cheese from falling through).

Next I sprinkled the cheese and skins with some cooked, crumbled bacon.

Close the grill and let the cheese melt, and.....Grilled Potato Skins!

I served them with some pork chops that I had also cooked. Mmmmm, so good and so easy! Next time you grill, consider doing grilled potato skins.

Grilled Potato Skins is a post from: Outdoor Cooking Magic

Grilled Potato Skins is a post from: Outdoor Cooking Magic

Second, you can cook with propane, charcoal, or wood with it. So whatever type of fuel you have, you can use!

Third, it is incredibly versatile. It's small size means that you can take it camping, boating, on picnics, to beach parties, Scouting trips, tail gate parties, Dutch oven parties. And even more impressive, whatever type of cooking you want to do, you can do it with the Volcano Grill. Do you want the quick cooking of a propane grill? It does that. How about the flavor of the charcoal or wood fire. You got it.

It holds the coals that you need for Dutch oven cooking. You can put a wok on it and do stir fry. You can use a fry pan with it, boil with it, steam with it, bbq with it.

It's perfect for a small fire to cook marshmallows or hot dogs on.

Finally, it is the perfect accessory for cooking with Dutch ovens, because of the focused heat that it provides. You'll save money on fuel.
The Volcano Grill has a patented design that funnels the heat from the coals right up to your Dutch oven, giving you the perfect environment for cooking with your Dutch oven where-ever you are.

Check out this video demonstrating the Volcano Grill:

Now click here to get more information.

The Volcano Grill – Perfect for Dutch Oven Cooking is a post from: Outdoor Cooking Magic

The Volcano Grill – Perfect for Dutch Oven Cooking is a post from: Outdoor Cooking Magic

GrillGrates have a raised rail design that sits atop your existing grill.  They allow you to sear and sizzle your food better because the limit the exposure to the grill flames.

You can get perfect sear marks with GrillGrates and they collect the juices just below the meat, where they simmer and provide added flavor and tenderness.  They virtually eliminate the charring of your food.

GrillGrates comes with The Grate Tool which fits in between the rails and lets you lift up even the most delicate foods .  It's great for lifting up pizza or grill vegetables, like asparagus.

GrillGrates are easy to clean up--usually you can just leave them in the grill, turn it up to medium, and close the lid. The heat will take care of most of the cleanup and then you just wipe them clean with a damp cloth.  Or you can wash in the sink or dishwasher if you prefer.

Here's a video about the GrillGrates so you can see exactly how they work.  Underneath the video is a link where you can order the GrillGrates, or find out more about them.

http://www.youtube.com/watch?v=N77f9ScTc3M

To order the GrillGrates or find out more about them, click here.

You can also get GrillGrates in multiple panel sets to fit larger grills:

Three Panel GrillGrates Set

Four Panel GrillGrates Set

or to fit a Weber Grill or a Big Green Egg.

In short, you can find GrillGrates to fit whatever grill you have.

Grill Grates – A New Cooking Surface for Grills is a post from: Outdoor Cooking Magic

Grill Grates – A New Cooking Surface for Grills is a post from: Outdoor Cooking Magic

So let's talk about some mistakes that are common.  Hopefully you aren't make them, but then again, maybe there will be something you hadn't known or thought of.

#1 - You start cooking with meat that isn't totally thawed

Your best bet is to bring the meat you are going to cook to room temperature.  If you don't have it thawed all the way, then you are going to either have to over-cook it to make sure that the middle gets cooked (but then the outside may be overdone) or you'll under up under-cooking the middle.  Do yourself a favor and bring the meat to room temperature before you start.

#2 - You use lighter fluid to start the charcoal

Avoid if you possibly can.  Using lighter fluid will give some extra flavor to your food-unwanted flavor!  Yeah, I know that if you let the charcoal burn down long enough, that may burn off, but do you really want to wait that long?  There's definitely other ways to light charcoal that don't require lighter fluid.  So give those a try and see if it doesn't make a difference.

While we are on that subject, avoid the charcoal that has lighter fluid already soaked in the charcoal--it will give an taste also and I've always found that the coals don't last nearly as long.

#3 - You have the heat too hot or too cold

Seems obvious, doesn't it?  But what type of cooking are you trying to do?  If you are bbqing, then you cook low and slow, so don't have that temperature up to high.  Ribs and brisket are much better when bbqed--low and slow.

Steak and hamburgers, on the other hand, are better started out hot to sear in the juices, and then moved to a cooler part of the grill to complete cooking.

#4 - Using the wrong kind of wood for smoking

If you are doing bbqing (or you can do this if grilling), make sure that you are using the right kind of wood.  Never use soft woods, such as pine.  It will just cause creosote to collect on your food.  Green wood is best left alone also.  Use aged hardwood, fruit wood, or nut wood.  Make sure that it is well aged.  That will give you the right amount of smoke and the right flavor.

#5 - Using mops or sauces too early

If your mop or sauce as sugar in it, it will burn if you put it on the meat too early.   Leave it until later in the cooking cycle when the temperatures should be lower and the sauce won't be on long enough to burn.

#6 - You keep lifting the lid

If you keep lifting the lid to check the meat, you just drop the temperature in the grill and it has to reheat up.  If you are really anxious about the temperature, get a bbq thermometer (you can even get a wireless one that will allow you to monitor the grill and meat temperature from a loooong way away.

#7 - You poke the meat to see if it is done

Every time you poke the meat, you make a hole to allow the juices to run out.  The best way to kow if the meat is done is to use a thermometer!

BONUS - You start eating the meat as soon as it comes of the grill

As you grill most meats, the moisture makes its way to the surface of the meat.  You need to let the meat rest for a few minutes after you take it off the grill to allow the juices to redistribute themselves. Put some aluminum foil over the meat to keep it warm give it about 10 minutes.  If you are cooking steaks, put a pat of butter on the steak during this time to slowly melt.  You won't believe the extra flavor that you get!

If you already knew all these things, great!  Or if you are feeling like there is more you could learn, BBQ Secrets Revealed will have tons of tips that you probably don't know yet.  What you'll learn:

• How to cook ribs AND keep them moist and juicy
• How to barbecue the best tasting chicken that you have ever had
• How to get the wonderful smoky flavor, even on a gas grill
• The 5 easy steps to make great barbecue brisket
• The absolute easiest way to smoke fish on the grill
• Hundreds of recipes

Check out BBQ Secrets Revealed to learn what you need to do to take your grilling to the next level!

Are You Making These 7 Horrible Grilling/BBQing mistakes? is a post from: Outdoor Cooking Magic

Are You Making These 7 Horrible Grilling/BBQing mistakes? is a post from: Outdoor Cooking Magic

If you want something different, something out of the ordinary, something that will have your friends and family talking for years, try grilling one of the many exotic meats.  Your kids will love going to school and telling their friends that they had ostrich for dinner!

Many of these exotic meats are not only healthier for you, but will have a distinctive taste as well (and no, they don’t all taste like chicken!).  For example, did you know that buffalo has 70%-90% less fat than beef and that ostrich has fewer calories than beef, chicken, or turkey?

I’m sure you are thinking that you would have no idea how to cook any of these.  Don’t worry, many of these meats are cooked just like you would cook a steak or similar meat on your grill, BUT, here is an exotic meats cookbook that will give you everything you need to know about cooking these meats.

If there is an avid griller in your home, or if you have a friend that is a heavy duty griller, one of the many exotic meats available would make a great gift.

Buffalo Buffalo meat is slightly “sweeter” than beef.  It is tasty, tender, and nearly fat free.  It has 79%-90% less fat than beef and is very high in the essential fatty acids.  Buffalo meat also has an excellent ration of Omega-3 to Omega-6 acids.  There is even a buffalo diet where some have claimed weight loss and significantly reduced cholesterol levels over a 6 month period. Click here to see the buffalo meat that is available.
Kobe Beef Kobe or Wagyu beef is the richest, most flavorful beef available and is raised naturally, using traditional Japanese long feeding methods.  It has a high level of marbling that provides its incredible flavor.  Wagyu beef has  healthy fatty acid profile that is low in saturated fat. Click here for more information about Kobe beef.
Elk Elk meat is very low in fat and cholesterol and comes from animals that roam freely and graze freely in natural conditions on pastures.  The elk are fed only on grass and are supplemented during the colder months with only natural feed like hay and silage. Click here for more information about elk meat.
Yak Yak meat is 95-97% lean, making it the perfect low-fat, heart-healthy red meat.  It contains different proportions of fatty acids, giving it a unique and delicious flavor which is somewhat sweet and delicate.  It is lighter tasting than beef, but never greasy. Click here for more information about yak meat.
Alligator Alligator meat is a pure white meat that comes in two cuts: the tenderloin (from the tail) and the sirloin.  You can cook it similar to calmari, either with high heat, or long and slow. Click here for more information about alligator meat.
Quail Quail meat is a delicious all dark meat that has a delicate texture and a sweet nutty flavor.  The meat is tender and can be broiled, baked, roasted, stir-fried, or stewed. Click here for more information about quail meat.
Ostrich Ostrich meat is low-fat with two thirds less fat than beef and half the fat of chicken.  It is fewer calories than beef, chicken, or turkey.  Ostrich meat is a red meat that can be substitute for other red meats in any conventional recipe.  It is easy to prepare and rivals other meats in taste and texture. Click here for more information about ostrich meat.
Emu Emu meat is very similar to ostrich meat in taste and texture.  It’s lower in fat, calories, and cholesterol than skinless, boneless chicken, and looks and tastes like beef.  It is high in iron and some think that is more tender than ostrich meat. Click here for more information about emu meat.
Rabbit Rabbit meat is high in protein and B vitamins, yet low in calories, cholesterol, fat & sodium.  It is an all-white m eat that can be grilled or stewed. Click here for more information about rabbit meat.
Rattlesnake Rattlesnake meat is light and chewy & tastes like chicken (ok, there’s something that tastes like chicken!). Rattlesnake meat is best prepared with a marinade before cooking. This will tenderize the meat and neutralize its natural flavors. Click here for more information about rattlesnake meat.
Wild Boar Wild Boar meat has a sweet taste and richer flavor but leaner than regular pork.  It is a true wild product! Wild boar meat is darker in color than domestic pork. It has a distinctive flavor with a hint of its wild heritage. Click here for more information about wild boar meat.

There are many other exotic meats that are available.  Click here for more information.

Grilled Exotic Meats – Try Something Different! is a post from: Outdoor Cooking Magic

Grilled Exotic Meats – Try Something Different! is a post from: Outdoor Cooking Magic

While the chicken was grilling, I started making the black bean salsa.  To make this salsa, I took a 14 oz can of black beans, 8 to 10 ounces of crushed pineapple, diced a couple of tomatoes, diced half of a red onion, a couple of garlic cloves, and some lime juice.

I strained the pineapple and then mixed the black beans with it, then added the diced tomatoes and onions.  Then I used a garlic press to crush the garlic and added that to the salsa, added the salt and pepper, and then added a couple tablespoons of lime juice and mixed it all up.  This ended up being a delicious salsa that went great with the chicken.  I also tried it with some chips, and that was delicious as well.

With the black beans, pineapple, and lime juice, this salsa is a little different from your typical salsa, but was a very tasty part of this meal.  Give it a try and let me know what you think (you don’t even have to do any grilling to make and try the salsa!).

I’ve also got a video here to show you what I to make this dish.  Hope you enjoy it!

http://www.youtube.com/watch?v=4wHa5K9UICY

Grilled Chicken with Black Bean Salsa is a post from: Outdoor Cooking Magic

Grilled Chicken with Black Bean Salsa is a post from: Outdoor Cooking Magic

What I did was take two beef tenderloins and rubbed some black pepper over both sides (about 1 tsp total).  Then I put the tenderloins into a zip-lock bag and added 1/4 cup of creamy Caesar Salad dressing and then put the bag into the refrigerator for about 30 minutes.

While the tenderloins were in the fridge, I got my vegetables ready.  I took six leaves of Romaine lettuce, a couple of tomatoes and an onion.  I cut the onion and tomatoes into thick slices.  I should have cut the tomatoes even thicker, so I would do about 3/4" slices (I was probably at about 1/2").  Then I brushed both sides of the lettuce, tomatoes, and onions with olive oil (if I had to do again, I would wait until right before the tenderloins were done to brush with olive oil--would prevent the lettuce from getting just a little soggy with the oil).  Finally I sprinkled both sides of each of the veggies with a little salt and pepper.

Now, out the grill!  I seared both sides of the tenderloins and the moved them to the top rack to continue while I grilled the veggies.  I put the tomatoes and onions on first, since the lettuce doesn't take very long.  Cook the veggies on high heat, turning once they get some good grilling done on the bottom side (good char marks).  Cook too long and the tomatoes get mushy, which you don't want!

When the tomatoes and onions are done, pull them off, and put the lettuce on.  Thirty seconds on one side and thirty seconds ont he other is all you need and you are done!

This dish had some very interesting aspects to it.  Not only was it delicious (tenderloins are, by default, delicious), but there was an interesting mixture of tastes and textures between the meat, lettuce, onion, and tomatoes.  Definitely one to try!

Check out the video below to see exactly what I did!  And be sure to leave me a comment to let me know how this grilled dish goes for you.

http://www.youtube.com/watch?v=1TMphRHDgkM

Thanks,

Grilled Beef Tenderloin with Grilled Vegetables is a post from: Outdoor Cooking Magic

Grilled Beef Tenderloin with Grilled Vegetables is a post from: Outdoor Cooking Magic

And grilling pizzas isn’t that difficult!  It seems like it would be, but once you try, you’ll find that you love the texture and flavor of the crust and it will be a big hit among your family and friends!

Here are some tips to get you going:

Dough
You can use any pizza dough.  I make mine in my bread machine, but you could make it from a commercial mix.  Sometimes raw pizza dough is sold over the counter in the bakery section of your grocery store; I’ve even heard that some pizza places might even sell it to you.  Or you can make your own from scratch from a recipe.  Lots of choices.   As I said, I make mine in my bread machine, so if you have a machine, check the recipe book that came with it, and try that one.

Pizza Sauce
Commercial bought sauce is obviously the easiest, but you can make your own also. You can even make your own sauce from the grill if you want to try something novel.  Grill about 6 tomatoes, slightly charring them.  Then chop the tomatoes into ½” pieces and mix with a little olive oil, minced garlic,basil, oregano,  and salt and pepper.

Toppings
Use your favorite toppings.  Just make sure that they are room temperature or that you have slightly sautéed or cooked them ahead of time.  There isn’t an overhead heat source in your grill—you’ll just get the heat reflection off the top of the grill, so it may take longer to cook or heat through the toppings.  You can speed that up by cutting things a little smaller, making sure they are room temperature, or even sautéing them before adding to your grilled pizza.

The How To
Make your pizza dough, roll out to a circle (or whatever shape you want)and then put onto either a pizza peel or rimless cookie or pizza sheet.  It will help if you sprinkle corn meal on the sheet first.  The corn meal acts like little ball bearings to help slide the pizza dough from the peel or cookie sheet onto your grill.  Don’t make a rim on the rolled out pizza.  That will just get in the way when you flip the pizza over on the grill.

Get the grill nice a hot, then brush the grate with a little olive oil. Slide the pizza dough on the grill and cook for 1-3 minutes.  Don’t cook it too long!  While that side is cooking, brush the top side with a little olive oil.  Puncture any bubbles that form.  After that side is done, use tongs to pull onto the peel or cookie sheet and flip over to cook the other side.

Now you have to work fast.  Brush the side that was just cooked with a little olive oil.  Then add cheese, sauce and toppings.  Close the lid so that the toppings get heated and the cheese melted. Cook another 2-3 minutes.  When done, use the tongs to pull the pizza onto the pizza peel, cut, and serve!

You can even do personal pizzas like this and allow each person to put on their own toppings.  If you make the pizzas a little smaller, you can have a couple going at once on the grill.

This is a pizza that I did this summer with grilled vegetables, tomato slices, Canadian bacon and cheese.  I sliced the some red onions and grilled them, along with some zucchini slices on the grill and then cut up and added to the pizza.  I didn't use any sauce, but just sliced some tomatoes and put on the crust.  For some reason, I forgot to take a picture after it was all done, but it was pretty tasty!

I’ve got some other variations to try this summer, so look for that!

I've even heard that store bought frozen pizzas work well and make them taste better on the grill, but haven't tried that one yet.

Have you cooked pizza on the grill?  Give me your tips and thoughts in the comments below.

Grilled Pizza – You May Never Make Pizza Any Other Way Again! is a post from: Outdoor Cooking Magic

Grilled Pizza – You May Never Make Pizza Any Other Way Again! is a post from: Outdoor Cooking Magic

Hi, this is Scott at OutdoorCookingMagic.com, and today I am going to grill some chestnuts on my grill. Grilling chestnuts is something that we do nearly every Christmas Eve, and it's great weather for it now--it's snowing hard, and so we are going to grill some chestnuts.

What I did first is that I took some chestnuts, and I cut a cross into the top of each of them, and then I boiled them for about 15 minutes and got the grill nice and hot, and now we are going to put them on the grill.

Chestnuts in my part of the country are a little hard to find. I can usually only find them at Christmas time in the stores. What you want to do is find ones that are not dried out. They dry out a lot and you want to get them before they are dried out and you can do that by pushing on them a little bit and see if they feel plump and if they feel heavy. If they feel light, they are probably all dried out and not worth buying.

So I'm going to put these on the grill, take about 15 minutes to cook them, turning them about every 5 minutes. These are really tasty!

Alright, it's time to turn them a little bit. You know the song, right? "Chestnuts roasting on an open fire. Jack Frost nipping at your nose." I tried to do them on Christmas Eve, but was a little late this year, but that's ok. I think these are common back east. I think you can get them in New York City, right on the street.

These are about done. We are going to check them, turn them over one more time and then they'll be ready to eat. I have all three burners going because it is cold outside and it's kind of hard to keep this grill heated up.

I'll turn a couple of these over so that the cross parts, which are getting exposed, will open up a little more and cook. Almost done! Five more minutes.

I think we are about done. Let's pop one of the off. What you want to do is is peel off this outer shell--there's kind of an inner wrapper too--peel that off as well. There we go! Just eat those and they are super, super tasty.

Well, that's all for this video of Outdoor Cooking Magic. I hope you'll visit me at OutdoorCookingMagic.com. You see you can grill all year round! And especially on this one, to learn how to grill chestnuts.

This is Scott at OutdoorCookingMagic.com.

Roasting Chestnuts on an Open Fire (or Grill)! is a post from: Outdoor Cooking Magic

Roasting Chestnuts on an Open Fire (or Grill)! is a post from: Outdoor Cooking Magic

Make sure to get a ripe pineapple. Look for one that has a nice smell and has crisp green leaves. Prepare the pineapple by cutting off the top and outer skin and coring. Cut into ¾ inch rings or slice into quarters lengthwise (top to bottom) and slice each quarter into four pieces to create wedges.

Make a glaze to be used on the pineapple. You can put it on prior to cooking or use it as a glaze after cooking. If using prior to cooking, brush each side of each pineapple piece with the glaze (you can also marinate overnight in a zip-lock bag). Here are some suggestions for glazes:

• 3 tablespoons honey, 1 tablespoon lemon or lime juice
• 1 tablespoon melted butter, 1 tablespoon brown sugar, 1/8 teaspoon ginger
• 2 tablespoons vegetable oil, ½ cup honey, 2 tablespoons lime juice, 2 teaspoons fresh ginger, 1 teaspoon soy sauce.
• 4 tablespoons molasses, 4 tablespoons melted butter, 2 tablespoon lime juice ½ cup brown sugar, 1 tablespoon lime juice, 1 tablespoon lemon juice, ¼ teaspoon cinnamon
• 1 can coconut milk, 1 ½ cups sugar, 2 teaspoons cinnamon

A variation on the glaze method is to dip the pineapple rings in a mixture of melted butter and lime juice and then into a mixture of brown sugar and cinnamon. Shake off the excess sugar and they are ready to go on the grill.

Spray the grill with non-stick cooking spray. Put the pineapple on the grill and cook for about 4 minutes on each side. Cook only until the outside starts to turn brown and grill marks appear. Don't overcook or it will turn mushy. Remove from the grill and brush with glaze one last time. Serve as is or with a scoop of vanilla ice cream or fruit sorbet. It doesn't get much better than this!

Grilled Pineapple is a post from: Outdoor Cooking Magic

Grilled Pineapple is a post from: Outdoor Cooking Magic

First, get the steak out of the refrigerator and let it sit on the counter for 30 minutes to bring it to room temperature. Then get your grill nice and hot.

While the grill is heating, brush the steak with a little canola oil and then sprinkle with salt an pepper. I like to use kosher salt (larger salt crystals) and ground pepper (more intense flavor).

After you do that, put the steak to the grill. You won't need to oil the grill, since the steak already has oil on it. Sear it quickly on one side, rotate the steak 45 degrees and grill again to give some nice crossed grill marks. Flip it over and do the same thing on the other side.

For rare, cook until the center is at 125 degrees, for medium rare, until 130-135 degrees, and so forth, until well done is at 160 degrees. Find the temperature that results in a steak that is as done as you like and remember it and you can now always get your steak perfectly done.

An instant read thermometer is ideal for this, because it takes just a few seconds to find out he temperature.

One of the keys to grilling the perfect steak is to cook it until it is done how you like it and no longer!

A final tip: After removing the steak from the grill, let it sit for 10 minutes before serving. This gives all the juices a chance to flow back into the meat, making the steak both juicy and flavorful. Cover the steak with tin foil during this time to keep it warm.

That's all there is to grilling the perfect steak!

Add some nice grilled potatoes and grilled vegetables and you have a delicious meal, hot off the grill.

What to do:

• Sign up for my Outdoor Cooking Magic Tips and Recipes and get a free Grilling Recipes eBook.
• Get yourself a thermometer, so that you can grill the perfect steak!
• Leave me a comment below and let me know what you do to grill the perfect steak!

Grilling the Perfect Steak is a post from: Outdoor Cooking Magic

Grilling the Perfect Steak is a post from: Outdoor Cooking Magic

An easy method uses aluminum foil, so if you haven't tried grilling corn on the cob, try it next time you grill. You'll be surprised at the great flavor it has. To see how to grill corn on the cob with aluminum foil, see the video below:

http://www.youtube.com/watch?v=bnyQnZw0Fu8

See the Outdoor Cooking Magic YouTube Channel for more grilling videos.

Grilling Corn on the Cob – Video is a post from: Outdoor Cooking Magic

Grilling Corn on the Cob – Video is a post from: Outdoor Cooking Magic

Picture by D Sharon Pruitt

Grilled hot dogs are an American tradition. Who hasn't enjoyed a hot dog, fresh off the grill, at a backyard barbecue, or picnic at the park? They are easy to grill, kids love them, and you can get really creative with the toppings.

There are lots of different kinds of hot dogs, including beef, pork, chicken, and turkey. If you haven't tried some of these types of hot dogs, pick some up next time at the store and try something different. Try a natural casing "deli style" hot dog with all meat and no fillers. You'll be surprised at the difference!

To grill hot dogs, it's best to have a medium hot fire, so whether you are using charcoal or propane, get the heat going. Some people like to score the hot dogs before they grill them. Take a knife and make score marks on the hot dogs. Don't cut too deep, but you can make a pattern. Kids love to do this, particularly if they helping to cook dogs, because they can keep track of their hot dogs on the grill.

Grill the hot dogs until they just start to slightly blister and have great grill marks on them. Turn them over so that all sides get heated. Remember hot dogs are already cooked, so it's just a matter of heating them up.

Just before the hot dogs are done, you might want to put the buns on the grill to warm them up. You'll love the extra flavor that toasted buns give. Make sure to watch them carefully so they don't burn! Check out this quick, easy bun griller, that you can make in a few minutes.

Once the hot dogs and buns are done, it's time to dress them up. Toppings really do make the dogs. You can get very creative here and try lots of things. My favorite hot dog toppings are ketchup, mustard, diced onions, and pineapple tidbits (I'm pretty simple). Chili dogs with chili, diced onions, and cheese are another all-time favorite.

A fun thing to do at a barbecue party is to spread a table with lots of choices for things for your guests to put on their hot dogs. Some ideas include:

• Cheese
• Different types of relish
• Different types of mustard
• Jalapenos
• Guacamole
• Bacon
• Chili
• Sauerkraut
• Chopped Tomatoes
• Grilled onions
• Different types of seasonings (celery salt is the secret to the Chicago Hot Dog)
• Banana pepper rings
• Pickle Spears

Here are some other sites that have great ideas for creative toppings for hot dogs:

Hot Dog Recipes - Hot Dog Toppings
Favorite Hot Dog Toppings
Gourmet Hot Dog Toppings
Favorite Hot Dog Toppings
9 Strangest Hot Dog Toppings in America

Next time you grill hot dogs, try some different toppings and see if you don't like hot dogs even more!


.P.S. For even more great hot dog grilling ideas, see Great American Hot Dog Book, The: Recipes and Side Dishes from Across America

Grilled Hot Dogs – An American Tradition! is a post from: Outdoor Cooking Magic

Grilled Hot Dogs – An American Tradition! is a post from: Outdoor Cooking Magic