Archive for: July 2007

This is a very simple recipe but I think it tastes terrific.

3/4 cup honey
1/4 cup white worcestershire sauce
1/2 teaspoon ginger
3 pounds chicken wings

Mix honey, worcestershire sauce and ginger. Grill chicken wings at about a medium temperature, 20-25 minutes. When wings have about 5 minutes of cooking time left, brush frequently with honey mixture and turn often, until done. 

NOTE: If you can’t find white worcestershire sauce, the dark colored variety can be used instead.  

Do something different the next time you grill hamburgers. Add a little surprise.

You begin by making your hamburgers patties as usual, but about half the thickness. Two patties for each burger. Make a little pocket in each patty. Then add ingredients.

• Add cheese. Delicious cheeseburgers but with the cheese on the inside.
• Add pizza sauce & cheese. Mouth watering pizzaburgers on the grill.
• Add chili - A chiliburger. This is one of my favorites. I top it with cheese.
• Add bacon - Cook the bacon first, then cut it up and drop it inside

Your limited only by you imagination. Now put the unstuffed patties with the stuffed and crimp the edges. Sprinkle on the pepper and any seasoning and put them on the grill and grill at a low temperature so you don’t cause them to split. If you want, brush on a little barbecue sauce near the end of the grilling.

Now butter up some buns and when the hamburgers are close to being finished, place them on the warming rack. You’ll want some grill marks on this and if your burgers finish and there are none, toss them onto the grate for a short time. This technique really adds flavor to any hamburger.

I’m telling you. Use this grilling technique to make your next burgers and you are gonna love them!

I’m not a potato salad person but this is definitely a dish that is very popular to serve at a barbecue. Here’s a great recipe so you can make your own.First you will make

Mustard Salad Dressing
4 tablespoons mustard
2 tablespoons light cream
2 tablespoons sugar
2 tablespoons vinegar
1/4 teaspoon salt
dash of pepper

Sunshine Potato Salad
4 cups diced, cold cooked potatoes
1 small onion
2 tablespoons chopped parsley
1 cup chopped celery
1 teaspoon salt
mustard salad dressing you just prepared
crisp lettuce

Combine the potatoes, onion, parsley, celery and salt. Add the mustard salad dressing and toss gently to mix well. Chill for about an hour.

When you are grilling, some meats call for low heat, medium heat or high heat. This is pretty easy to do if you have a gas grill with a temperature guage.

• Low heat = 300 degrees
• Medium heat = 450 degrees
• High heat = 650 degrees

But what if you are using a charcoal grill or grilling directly over a wood fire? Here’s a technique that works pretty well.

Hold you hand over the grilling surface at about the same distance the meat will be. Count And 1, and 2, etc. When your hand gets hot and you pull away from the heat, you have your heat setting. For example:

• Low heat = and 5
• Medium heat = and 3
• High heat = and 1

It’s a simple grilling technique and, although it might not be exact, it will help. I have used this technique when grilling over charcoal. It’s a technique that’s as old as the hills.

1 ½ pounds (85% lean) ground chuck
1 cup shredded sharp cheddar cheese
8 strips cooked bacon, chopped fine
4 tsp yellow mustard
2 tsp Worcestershire sauce
½ tsp salt
½ tsp pepperBreak beef into small pieces in medium bowl. Add cheese, bacon, mustard, Worcestershire sauce, salt and pepper.

Use a fork and toss until the hamburger mixture is thoroughly mixed. Divide burgers into 4 equal portions and lightly pack into 1-inch thick patties. Grill.

Don’t limit yourself to simply putting meats directly on the grates and grilling them. Take a look at this picture.

The St. Louis barbecue style of preparation involves slow open grilling until done, then simmering in a pan of barbecue sauce that is placed on the grill.

This allows you to grill your pork steak or ribs or chicken, then put them into the heated sauce and allow them to fully absorb the barbecue sauce taste.

Your oven and/or slow cooker allow you to barbecue in a similiar manner, so don’t overlook that. All barbecue cooking is not necessarily done on the grill. I love to sometimes toss ribs into a barbecue sauce in a slow cooker and slowly cook them all day.