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BBQ/grilling safety tips, healthy ideas and other info-Part 1

A New Product

This is BBQ meat skewers and corn-on-the-cob grilling
This is BBQ meat skewers and corn-on-the-cob grilling
www.gettyimages.com

The Backyard 5-Burner Propane Gas Grill not only has an easy push-button ignition; it's able to cook up to 28 burgers at once! How cool is that? The Grill retails for $198. For more info and details, check out your local Walmart.

Two Summer Sauces (with veggies added!) by Marygrace Taylor

For grilled steak, use:
Garlicky Tomato-Basil Vinaigrette

Ingredients
2 Roma tomatoes, cut into quarters
½ cup chopped basil, loosely packed
2 garlic cloves, minced
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 teaspoons tomato paste
½ teaspoon coarse salt

Combine the ingredients in a food processor or blender.
Whirl until smooth.
Done!
Makes 1 ½ cups for 12 servings

And for grilled fish, try:
Creamy Zucchini with Tahini and Lemon

Ingredients
1 medium zucchini, trimmed and cut into 2-inch pieces
½ cup of extra-virgin olive oil
1 garlic clove
¼ cup of lemon juice
2 tablespoons of tahini
2 tablespoons of water, plus more as needed
1 tablespoon of honey
½ teaspoon of coarse salt

Combine the ingredients in a food processor or blender.
Whirl until smooth.
Makes 2 ¼ cups for 18 servings.

Additional Info

You can buy already cooked, chilled shrimp at most groceries and supermarkets; but if you prefer to cook your own, here's what to do for tender shrimp that's packing flavor:

Poached-Combine water, bay leaves, lemon halves and Old Bay Seasoning in a pot.
Bring to a boil.
Add raw, peeled shrimp and remove from heat.
Cover and let stand for 5 minutes.

Sauteed or Grilled-Toss raw, peeled shrimp in olive oil, salt, pepper, crushed red pepper flakes and ground cumin.
Saute in a hot skillet or grill for 3 minutes on each side.

According to renowned master chef Guy Fieri (pronounced “fee-eddy”), the biggest grilling mistake people make is using lighter fluid: " It's nasty and you don't want it in your food.” He recommends getting some real charcoal, something that's got wood in it (no self-lighting stuff) and using a charcoal chimney starter (“you load your paper in the bottom, put your favorite type of charcoal on the top, and light”).
The most common problem is not cooking with enough fire or cooking over coals that haven't established themselves.”

Grilling for Heroes

The Propane Education & Research Council (PERC), in conjunction with Food Network master chef (and frequent Rachael Ray guest!) Sunny Anderson, have launched Grilling for Heroes, a campaign to collect grilling recipes and donations supporting veterans, while also raising awareness of safe grilling practices.

Grilling is not only an American pastime but also one of my favorite ways to prepare delicious food,” said Anderson. “The opportunity to educate my fans and grillers about basic propane safety, while also honoring fellow military personnel and veterans is deeply important to me.”

One hundred percent of the campaign proceeds will benefit veterans through Hope for the Warriors, a nonprofit group whose programs enhance the quality of life for post-9/11 service members and their families.

Sources: “Parade Picks-Toys of Summer”-Parade magazine, June 22, 2014, “Fresh Summer Sauces” by Marygrace Taylor-Relish magazine, healthy table section, July 2013, “Cold Shrimp for Hot Days” by Lynda Balslev-Relish magazine, July 2014, “It's A Guy Thing” by David Hochman-Parade magazine, May 18, 2014 and “Ways to enjoy the fun of grilling”-Family Features-The Vindicator, July 9, 2014