Now that it is time for summer grilling, yes get those barbeques fired up. I start thinking about the many things I have made on the grill and what new ideas I’d like to try. Grilled Potatoes was always a favorite for company as the mess can be cleaned up long before the guests and these tasty potatoes are always a big hit. Partially cook a potato in the oven until you can nicely slice them, but not too soft. Make slices in the potato ¾ of the way through leaving the bottom in tact. Once sliced stuff with practically anything you find tasty. My originals were thin slices of celery, onion, a dab of butter, salt and pepper all neatly stuffed into each slit. Wrap the potato in foil and grill, this melts the butter and allows the flavors... »View More

Added Tuesday, May 19, 2009 in Summer BBQ Add a Comment

Yes…I know I have been slacking off this summer with our BBQ page. It has just been such a great and busy summer, I have not had much time. Well, let me give you a quick and easy trick for corn on the cob which in most of the U.S. is now at in it’s peak season. Go to your local farm market and get some fresh ears of corn. You can grill just a few or a few dozen depending on your need. To prepare the corn cut off the bottom stem and the pointed tip so your ears have flat ends. Remove any loose outer leaves, do not strip the corn. Fill a large pan, big enough to cover the ears of corn, with cold water and allow the corn to soak for 15-20 minutes. Heat up the grill to medium temp and cook the ears turning frequently. We also use a spray... »View More

Added Tuesday, August 12, 2008 in Summer BBQ Add a Comment

Yesterday was our annual Garage sale which has become quite an event that always ends up with an after party. The new grill was very busy and was more than up for the task. Our local supermarket was running a weekend special on a box of about 50 small neck clams. My son bought one so we decided to grill them. This is a very easy way of cooking clams without all the hassle of steaming them. Just heat up the grill on high heat and pop them on. We used tongs to turn them a couple times until they pop at which point you turn them so the meat side is down and then cook until the juice starts to bubble. We then moved them to a serving bowl and had drawn butter and cocktail sauce for dipping. You can make just about any kind of sauce you want. Food... »View More

Added Sunday, June 29, 2008 in Summer BBQ Add a Comment

I just have to brag a little, summer is not even here yet and New Jersey with what has become fickle weather, is expeirencing weather normally reserved for August. We have had temperatures in the mid to high 90’s, thunder strorms, and winds. It is crazy, what is going on? Anyway…A positive side is grilling, in between storms I have been using that new grill as much as possible. Tonight we cooked some Filet Mignon steaks, our local super market ran a special on full cuts of Filet. We had the meat guy cut ours in inch and a half pieces. After freezing some for later we held out two nice pieces for dinner. Now the new grill has a side searing table 15,000 btu of heat. This is an add on you just have to buy. I have grilled more steaks... »View More

Added Wednesday, April 30, 2008 in Summer BBQ Add a Comment