Get Your Grill On

1 Reynolds Hot Bags Foil Bag, large size (or sheet of aluminum foil)
Cooking Spray
1 large onion, peeled and coarsely chopped
2 medium yams (about 1-1/2 lbs), scrubbed, peeled and diced into 1/3-inch pieces
1 large red pepper, cored, seeded and diced into 1/3-inch pieces
2 Tbsp olive oil
4 tsp chopped fresh dill
Spray center of foil bag with cooking […]

During a trip to Tulum, Mexico we had a chance to enjoy an excellent escabeche at a great little restaurant called Don Cafetos.
Most escabeches are little more than pickled peppers and maybe a carrot or two. But Don Cafetos’ escabeche was a meal unto itself - onions, carrots, peppers, garlic, green beans, potatoes…
This is […]

It’s getting to be the end of Summer and the peppers are at their prime. This is an easy one-dish cook that melds the sweetness of the peppers, the spiciness of the sausages, and smokeyness of the grill.

1 large onion, sliced
1 clove garlic, chopped
6 cups mixed sweet peppers (bell, Hungarian, banana…) sliced into strips
2 tablespoons […]

The best meal we’ve had this Summer.
Charred Onion Salad (from Elizabeth Karmel’s Taming the Flame, by way of Serious Eats)

2 large sweet onions
4 slices of good crusty french bread
1cloves of garlic, cut in half
2 tablespoons balsamic vinegar
1/2 cup chopped fresh Italian parsley
2 pieces of jamón serrano, cut into strips
Grated Parmesan to taste
Olive Oil
Kosher sea […]

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 […]

One of my favorite side dishes to go with barbeque is baked beans. To create the ultimate beans you need to bake them in a low oven for hours. When the temperature is leaning to the upper end of the scale you probably do not want to run an oven. I have a Mad Meat […]

It’s Summertime, and that means hamburgers and fresh sweet corn hot off the grill. This recipe takes preparation and a little coordination to get everything on and off the grill at the right time, but the results are well worth it.
Double Cheese Bacon Onion Double Burgers with Southwestern Sweet Corn
For the burgers:

1lb ground beef (preferably […]

Potatoes cooked right on the hearth of an open fireplace.
Any baking potato will do, these were russet burbanks. It’s difficult to give exact directions on how to go about it as there are a couple of variables - how hot the coals are and how far the potatoes are from them and how large they […]

While it’s true that northern winters have not entirely stopped us from grilling pretty much year-round, there does come a point in the Spring where all of a sudden the air is warm and the sun is high. A day where standing around tending a grill stops being a chore and starts being a joy.
For […]

Grilled asparagus is the soul of simplicity:
First - Find the freshest, tenderest spears you can find. Snap off any tough ends.
Second - Mix up a marinade of a 50/50 mix of balsamic vinegar and olive oil. Add a dash of kosher sea salt (and a dab of Dijon mustard if you’re feeling extra fancy).
Third - […]