Get Your Grill On

Anyone who’s traveled anywhere in the world has come across this scene: a roadside stand with a table and a few chairs, a couple of coolers, a smoky fire in an old oil drum, and a load of this well-marinated chicken sizzling on top of it. Whether it be on a Caribbean beach or at […]

Now that the semester at Shepherd University is getting underway I wanted to get some ribs on the Char-Broiler double door smoker for the incoming students. I ordered a case of Baby Back Ribs from our meat Vendor and to save time had them remove the membranes and package each one individually. There […]

As promised I wanted to show everyone what a nice job the Char Broil double door smokers does with smoking Jalapenos utilizing the Chile Grill from Iron dessert.

I took the fresh jalapenos and utilizing the jalapeno corer that came with the grill cut the tops off the peppers and had them hollowed out no time. […]

This salt roasting recipe combines the best of several cooking techniques - steaming, roasting and (of course) grilling. It’s a bit of work, but because the food essentially cooks in its own juices, the moist and flavorful results are certainly worth the effort.
6 cups  kosher sea salt
1 cup water
6 fingerling potatoes, or a dozen baby […]

With all the fresh herbs coming up in our garden, I like using some of them for this tangy Argentinian marinade. Chicken is not exactly traditional gaucho food, but it pairs well with the citrus and garlic, and the extra oil helps keep the breasts moist.

1/2 cup fresh cilantro
1/2 cup fresh Italian parsley
1/2 cup red […]

The Cuisinart Griddler is a great way to build the perfect panini, grill up some chicken breasts for dinner, fry up some eggs for breakfast and reheat the leftovers from last nights dinner. The Griddler is very easy to use and comes ready to go out of the box with drips cups, a dishwasher […]

Paella is a classic dish from eastern Spain. Recipes vary widely, but are always based around rice, saffron, and olive oil. It is traditionally cooked over an open fire in a wide, flat pan called a paellera. In that spirit of outdoor cooking, this is a simple version that has been adapted to work well […]

2 tbsp butter, softened slightly
2 tbsp honey
1 tsp vanilla
1 tbsp candied ginger
1/2 cup mascarpone cheese
3 freestone peaches or nectarines, halved & pitted
1 tbsp butter, melted

Heat grill to high.
Combine softened butter, honey, vanilla, and candied ginger together in a food processor and pulse until mixed into a soft paste. Refrigerate.
Brush cut side of peaches with melted […]

The Meat
Pick USDA Choice or Prime beef. These top 2 grades will have enough marbling (thin streaks of fat in the muscle) to give you a tender, juicy, flavorful steak.  Know your cuts and what you like.  Filet mignon will be oh-so-tender, but not necessarily very flavorful. Rib-eyes have excellent flavor, but can be […]

The Copper River flows some 300 miles through Alaska, and the salmon that attempt the journey up that river are some of the richest, tastiest fish in the world.
The Copper River king salmon has a firm red flesh and a rich, nutty flavor that really calls for a minimalist approach when grilling.  I almost always […]