Howcast

How to Make Moist, Flavorful Turkey Burgers

Howcast — Wed, 29 Sep 2010 11:16:45 +0000

Instructions

Step 1: Use moist vegetables Use moist vegetables, such as green peppers, onions, carrots, mushrooms, and zucchini in the ground turkey mix.
TIP: If your knife skills are not up to par, use a food processor to mince your ingredients.
Step 2: Pick up fresh herbs Include fresh herbs, such as basil, oregano, parsley, chives, or even cilantro in your mixture.
Step 3: Drop in an egg Drop in an egg or two and add some soft bread crumbs to prevent the burgers from getting too dense.
Step 4: Add fresh garlic Add an Italian spin on your turkey burgers with fresh garlic and Parmesan cheese.
TIP: Crumble in some chilled Gouda, blue, or cheddar cheese that will melt when cooked.
Step 5: Drizzle with sauces Drizzle your turkey mix with soy sauce, Worcestershire sauce, or olive oil to incorporate some healthy, flavorful fats.
Step 6: Cook until done Cook the turkey burgers to an internal temperature of at least 165 degrees Fahrenheit. Remember, turkey is either done or not — there is no medium rare.
FACT: The nation of Turkey is the 17th most populous country in the world.

You Will Need

Green peppers
Onions
Carrots
Mushrooms
Zucchini
Ground turkey mix
Herbs
Eggs
Garlic
Parmesan cheese
Soy sauce
Worcestershire sauce
Olive oil
Meat thermometer
Food processor (optional)
Gouda
blue
or cheddar cheese (optional)

How to Use a Grilling Plank

Howcast — Mon, 14 Jun 2010 12:46:01 +0000

Instructions

Step 1: Choose plank Choose only untreated western red cedar, hickory, alder, or maple planks for grilling.
TIP: Each wood gives a distinct flavor. Choose wood compatible with the food you’re grilling.
Step 2: Soak plank Soak the plank in a bucket of water for 1 hour. This will prevent the wood from burning.
Step 3: Add accent Add the salt and apple juice, white wine, and berry or citrus juice to the water to accent the wood’s aroma and flavor.
Step 4: Season plank Season the plank by placing it on a preheated grill for 2 minutes, turning once.
TIP: Seasoning prevents the plank from warping and intensifies its flavor.
Step 5: Cook food Place the food on the plank when the plank begins to crackle. Without flipping the food, grill it to desired doneness.
Step 6: Wash Place the plank in a bucket of water to prevent it from reigniting when your food is done. Wash it with soap and water.
Step 7: Reuse plank Store your plank in a dry place. The plank can be reused two or three times. Try out a new recipe, experimenting with different wood types.
FACT: The western red cedar tree has been used to make clothes, canoes, shingles, shoe polish, utility poles, and various medicines.

You Will Need

A plank
A bucket of water
1 tbsp. salt
1 c. apple juice
1 c. white wine
1 c. berry or citrus juice

How to Grill Churrascaria-Style

Howcast — Mon, 14 Jun 2010 04:03:43 +0000

Instructions

Step 1: Select the meat Select the meats. Churrascarias serve anywhere from three or four to a dozen or more different cuts of beef, pork, lamb, and chicken. Get some bacon; at least one meat option should be wrapped in it.
Step 2: Plan accompaniments Plan a hot and cold buffet of salads and side dishes to accompany the parade of protein.
TIP: Consider including feijoada, a stewed bean, sausage, and pork dish that’s common in Brazil.
Step 3: Prepare the barbecue Simply season the different cuts of meat with sea salt on each side. Then stick them on metal skewers and grill them over charcoal, cook them in a rotisserie, or roast them over a fire pit. True churrasco — the meat cooking style favored in churrascarias — is never cooked on a gas grill.
TIP: Remember to cook steaks to different temperatures to please all your guests’ palates.
Step 4: Serve the meat table-side Bring the cooked meats — still on the skewers — to the dinner table and slice off servings for each guest.
Step 5: Have STOP and GO signs Provide guests with two-sided coasters, red on one side, green on the other. Ask them to display the red side if they want you to STOP bringing meat, and the green one up if they want you to GO ahead and keep the grilled goodies coming.
Step 6: Serve dessert Offer a variety of Brazilian-style sweets; banana, coconut, and tropical fruits are popular dessert ingredients. Now revel in the glow of sending your guests home full and happy.
FACT: The churrasco grilling style was inspired by Brazilian gauchos, or cowboys, who cooked their meat on skewers over open fires.

You Will Need

Meats
Bacon
Hot and cold buffet
Sea salt
Metal skewers
Charcoal grill
rotisserie
or fire pit
Serving platters and knives
Red and green coasters
Desserts
Feijoada (optional)

How to Grill an Argentinean Parrillada

Howcast — Tue, 08 Jun 2010 04:09:45 +0000

Instructions

Step 1: Take out the steaks Remove the steaks from the refrigerator about an hour before grilling so they reach room temperature.
TIP: Figure on 1/2 to 1 pound of meat per person.
Step 2: Light the coals Light a 2½-inch bed of coals and let them heat until they are covered with a layer of white ash — about 30 minutes.
Step 3: Salt the steaks Pat the steaks and chorizo on all sides with coarse salt.
Step 4: Grease the grill Using tongs, wipe an olive-oil moistened cloth over the grill grate.
Step 5: Cook the meat Put the steaks and sausage on the grill, and leave them alone for five minutes for the sausage and thinner cuts of meat, and up to nine minutes for thicker steaks.
TIP: If you want to form a crisscross pattern with the sear marks, rotate the meat about 90 degrees after five minutes.
Step 6: Flip the steaks Flip the meat and cook for another five to 10 minutes, depending on the thickness of the steaks and on how well-done you like them.
Step 7: Let them rest Let the steaks rest on a platter for a few minutes before cutting into them. Serve with chimichurri, a sauce made of garlic, parsley, oregano, red pepper flakes, red wine vinegar, and olive oil.
FACT: Argentina consumes more beef per capita than any other country in the world.

You Will Need

Charcoal grill
1 1/2&quot; thick rib-eye steak
1&quot; thick skirt or flank steak
Chorizo sausage
Coarse salt
Tongs
Clean cloth
Olive oil
Chimichurri

How to Grill Filet Mignon

Howcast — Mon, 24 May 2010 10:45:50 +0000

Instructions

Step 1: Bring to room temperature Allow your filet mignon to come to room temperature before cooking. Then season it with salt and pepper.
TIP: Wrap your filet with bacon for added flavor, but never over-season a filet mignon.
Step 2: Place filets on the grill Place your meat on a hot grill over direct heat. Cook on each side for four to five minutes, and then lower the grill’s cover to cook to your desired temperature.
Step 3: Let the meat rest Let the meat rest for five to seven minutes, allowing the juices to spread. The meat will continue to cook after you remove it from the grill, so take it off just before it’s to temperature.
Step 4: Serve and enjoy Serve the meat with a vegetable of your choice and enjoy your melt-in-your-mouth filet.
FACT: The word mignon means petite or cute in French.

You Will Need

Salt and pepper
Grill
Vegetable
Bacon

How to Make Grilled Lobster

Howcast — Mon, 24 May 2010 09:45:47 +0000

Instructions

Step 1: Buy large lobsters Buy 1½ to 2-pound live lobsters for grilling.
TIP: Look for lively, active lobsters with thick, hard shells.
Step 2: Use a sharp knife Parboil the lobsters for five minutes. Then, Use a heavy, sharp knife to split the lobsters.
Step 3: Split the head Hold a lobster by the tail. Insert the knife an inch or so behind the lobster’s eyes with the blade pointing forward, toward the eyes and away from your hand. Sharply press forward and down to split the head lengthwise.
Step 4: Split the rest Turn the lobster around and split the body and tail. Scrape out and discard the dark green stomach and intestines. You can leave the yellowish tomalley and pink roe.
TIP: Don’t rinse lobsters after splitting as this will wash away flavor.
Step 5: Remove the claws Cut off the claws and crack them with a nutcracker or split them with the knife.
Step 6: Grill Put the claws on the hottest part of the grill. Place the bodies meat side down and grill for one to two minutes over lower heat.
TIP: Check the meat often to make sure you’re not overcooking it.
Step 7: Baste Baste the lobster with clarified butter or a sauce made of equal parts olive oil and lemon juice with a pinch of salt, pepper, and parsley.
Step 8: Finish and serve Flip the lobsters and cook on the shell side for four to five minutes. When the shells are red and the thickest part of the meat is opaque, it’s done.
FACT: Lobsters never stop growing and do not appear to age like most animals, remaining strong and healthy until they die.

You Will Need

Large live lobsters
Clarified butter or basting sauce
Olive oil
Lemon juice
Salt
Pepper
Parsley
A heavy
sharp knife
A nutcracker
A basting brush

How to Grill Strip Steak

Howcast — Tue, 11 May 2010 08:01:29 +0000

Instructions

Step 1: Mix Mix the peppercorns, dill seeds, red pepper flakes, coriander seeds, and salt in a small bowl.
Step 2: Rub on steaks Rub the spice mixture on both sides of the steaks.
TIP: Extra rub mixture can be kept in an airtight container for later use.
Step 3: Prepare grill Preheat a gas grill to medium-high heat or cover a charcoal grill until it’s about 500 degrees. Oil the grate to create a nonstick surface.
Step 4: Grill Grill the steaks until they’re cooked to medium-rare, about eight minutes on each side.
Step 5: Transfer to platter Transfer to a platter, cover with foil, and let sit for 10 minutes before serving.
FACT: Each American consumes an average of 60 pounds of beef every year.

You Will Need

1 1/2 tsp. whole black peppercorns
coarsely crushed
1 1/2 tsp. whole dill seeds
coarsely crushed
1/2 tsp. red pepper flakes
coarsely crushed
1 tsp. whole coriander seeds
coarsely crushed
1 1/2 tsp. coarse salt
4 bone-in strip steaks
Vegetable oil
Airtight container (optional)

How to Make Barbecue Cocktail Wieners

Howcast — Thu, 06 May 2010 11:45:41 +0000

Instructions

Step 1: Combine barbecue sauce and jelly in a medium saucepan Combine the barbecue sauce and grape jelly in a medium saucepan. Warm the mixture over medium heat, stirring constantly until the jelly is completely melted.
Step 2: Add cocktail wieners and stir Add the cocktail wieners to the saucepan, stirring until they’re coated.
TIP: You can use hot dogs cut into 1-inch pieces instead of cocktail wieners.
Step 3: Cook until the wieners are warm Cook the mixture until the cocktail wieners are warm, about 10 minutes. Keep stirring, and don’t let the mixture boil. Reduce the heat if necessary.
Step 4: Transfer the mixture to a crock pot or chafing dish Transfer the sauce and wieners to a crock pot or chafing dish to keep the sauce warm throughout a party.
Step 5: Serve warm with toothpicks Place a container of toothpicks next to your serving dish for your guests to use to spear the tasty treats. Kick back and enjoy the party.
FACT: Both the German city of Frankfurt and the Austrian city of Vienna claim to be the birthplace of the hot dog. German and Austrian immigrants are credited with bringing their hot dogs to America in the 19th century.

You Will Need

14 oz. barbecue sauce
8 oz. grape jelly
Medium saucepan
1 lb. cocktail wieners
Crock pot or chafing dish
Toothpicks
Hot dogs (optional)

How to Start a Charcoal Grill

Howcast — Thu, 29 Apr 2010 13:45:58 +0000

Instructions

Step 1: Spread the charcoal Dump your charcoal into the bottom of the grill and construct a pyramid. The tip of the pyramid should extend to just below where your grate will rest.
TIP: Open the vents on the grill for air circulation.
Step 2: Spread the lighter fluid Spread your lighter fluid evenly around all the charcoal.
Step 3: Light the charcoal Light the charcoal with a match. Disperse the flames by lighting different spots in the charcoal pyramid.
TIP: Never add lighter fluid to flaming charcoal.
Step 4: Spread out the coals Spread out the charcoal evenly in the bottom of the grill once the charcoal is hot. You’ll be able to tell by the ashen color and glowing embers.
Step 5: Place the grate Place the grate down over the charcoal and begin grilling your food.
FACT: Charcoal has been used in blast furnaces to smelt iron since the Iron Age.

You Will Need

Charcoal
A grill
Lighter fluid

How to Grill with Wood

Howcast — Fri, 26 Mar 2010 15:46:08 +0000

Instructions

Step 1: Clean and oil Use a wire brush to clean the grates before and after grilling. Wipe the grates with paper towels dipped in a little vegetable oil to prevent the food from sticking.
Step 2: Start the fire Start the fire with a base of kindling or charcoal. Place the logs on top and allow the wood to reduce to a bed of hot embers.
Step 3: Add wood chips for flavor Add hardwood chips that have been soaked in water for 24 hours to achieve a greater amount of smoky flavor.
TIP: Wood chips can also be soaked in lemon juice, wine, or whisky.
Step 4: Place food on grill Place the meat on the grill. Don’t overcrowd the grill in case you need to move the food around because of flare-ups.
Step 5: Use tongs Use tongs to pick up your food. Poking meat with a fork will release the juices.
Step 6: Use thermometer Use an instant-read thermometer to get a temperature reading. Insert the thermometer into the thickest part of the meat to get an accurate reading.
Step 7: Let meat rest Let meat rest for 10 minutes after grilling, which will allow the juice to flow back through the meat.
FACT: Every year, around 30 people in the U.S. are injured from gas grill fires and explosions.

You Will Need

A wood-burning grill
Hickory or oak chunks and chips
A wire brush
Paper towels
Vegetable oil
Kindling
Charcoal
Seasoned hickory or oak
Meat
Tongs
An instant-read thermometer
A platter
Lemon juice (optional)
Wine (optional)
Whisky (optional)

How to Connect a Propane Tank to a Gas Grill

Howcast — Tue, 23 Feb 2010 11:01:40 +0000

Instructions

: Never light a grill with the cover closed. Always open the cover first.
Step 1: Remove empty tank Make sure the gas valve is closed and unscrew the hose to remove the empty tank.
Step 2: Remove cover Tear the perforated seal on the tank’s bottle valve to remove the protective cover.
TIP: Bottle attachments vary. Refer to your grill’s installation instructions.
Step 3: Secure gas hose Connect the grill’s gas hose to the new propane tank. Push the coupler into the valve and hand tighten the knob.
Step 4: Open the valve Turn the bottle gas valve to the open position. Then light the grill and start cooking.
FACT: More than three out of four households in the United States own an outdoor grill.

You Will Need

A grill with a gas connection
A propane tank

How to Make Grilled Pork Tenderloin

Howcast — Tue, 16 Feb 2010 09:15:59 +0000

Instructions

Step 1: Heat the grill Set your grill on medium heat. If you’re using charcoal, move the coals around and open the vents on the grill to bring out more heat.
Step 2: Place the pork on the grill Season the pork with salt, pepper, and a little olive oil. Place the tenderloin on the middle of the grill and cook one side for 10 minutes, then flip and cook for another 5 minutes.
TIP: Pork should be cooked to an internal temperature of 165 degrees, so use a thermometer if you want to be exact.
Step 3: Cover with foil Cover the pork loosely with aluminum foil for 5 minutes after you’re done grilling. This will finish the cooking process.
Step 4: Serve and enjoy Serve your pork with your favorite sauces or side dishes and enjoy a quick and easy hearty meal.
FACT: A 3-ounce serving of a skinless chicken thigh contains more fat and saturated fat than a comparable serving of trimmed pork tenderloin.

You Will Need

A gas or charcoal grill
A pork tenderloin
Salt and pepper
Olive oil
Aluminum foil
Sauces or side dishes
A meat thermometer (optional)

How to Make Grilled Asparagus

Howcast — Mon, 08 Feb 2010 14:45:59 +0000

Instructions

Step 1: Clean asparagus Rinse your asparagus and cut off any tough ends. Leave the tips on.
Step 2: Make marinade In the small bowl, whisk together the mustard, vinegar, olive oil, lemon zest, sugar, salt, and pepper.
TIP: You can also use your favorite store-bought marinade or vinaigrette.
Step 3: Marinate asparagus Place the asparagus spears in the shallow dish and drizzle the marinade over them. Then refrigerate the dish for 2 hours.
Step 4: Heat grill Heat your grill to medium and place the asparagus in a single layer on the grill.
TIP: If you have small spears of asparagus that may fall through the grill, use aluminum foil or a grill basket.
Step 5: Grill asparagus Grill the asparagus for 6 minutes, and then turn it over with the tongs. Then grill for another 6 minutes, until it’s tender and has grill marks.
Step 6: Remove asparagus from grill Remove the asparagus from the grill and transfer it to a side plate.
Step 7: Cool before serving Drizzle any leftover marinade over the asparagus and cover it with tin foil for 3 minutes before eating. Serve your asparagus as a side to complement any entree.
FACT: Asparagus is a member of the lily family.

You Will Need

1 pound of asparagus
1/2 teaspoon of Dijon mustard
1 1/2 tablespoons of white wine vinegar
3 tablespoons olive oil
2 teaspoons of chopped garlic
1/4 teaspoon lemon zest
1/4 teaspoon sugar
Salt and pepper
Tongs
Aluminum foil
Store-bought marinade or dressing (optional)
A grill basket (optional)

How to Make Grilled Salmon

Howcast — Fri, 05 Feb 2010 12:01:53 +0000

Instructions

Step 1: Preheat grill Preheat your grill to medium-high heat. Oil the grate with a towel dipped in a little canola oil.
Step 2: Season salmon Season the salmon with salt and pepper. In a small saucepan, melt the butter and add the lime juice.
TIP: You can substitute lemon juice for lime juice.
Step 3: Place on grill Place the salmon on the grill. Brush half of the lime and butter mixture on the salmon and cook for 3 minutes on each side for a medium rare fillet.
Step 4: Drizzle Drizzle the remaining lime and butter mixture over the salmon and serve. Enjoy it with brown rice or pasta.
FACT: Salmon contains minerals, vitamins, and omega-3 fatty acids that contribute to lowering blood pressure and improving your immune system.

You Will Need

1 teaspoon canola oil
A towel
4 6-ounce salmon fillets
Salt and pepper
A small saucepan
5 tablespoons unsalted butter
2 tablespoons key lime juice
A basting brush
Brown rice or pasta
2 tablespoons lemon juice (optional)

How to Make Grilled Shrimp

Howcast — Fri, 05 Feb 2010 11:45:42 +0000

Instructions

Step 1: Prepare shrimp Use a paring knife to slice through the shell along the back of each shrimp. Leave the shell on while you devein the shrimp.
TIP: Leaving the shell on while you grill will keep the shrimp tender.
Step 2: Preheat Preheat your grill to high heat. Oil the grill to create a nonstick surface.
Step 3: Mix oil and garlic Mix the oil and garlic in a small bowl and set it aside.
Step 4: Season Season the shrimp with salt and pepper and place them on the grill.
Step 5: Baste Baste the shrimp with the oil and garlic mixture. Grill the shrimp for 3 minutes on each side, basting as they cook.
Step 6: Serve Serve with rice and corn on the cob.
FACT: First sold in 1960, the famous mail-order pet “Sea Monkeys,” are actually a species of brine shrimp.

You Will Need

16 large jumbo shrimp
1/2 cup extra virgin olive oil
2 large cloves garlic
chopped
A small bowl
Salt and pepper
A basting brush
Rice
Corn on the cob

How to Make Grilled Pork Chops

Howcast — Wed, 03 Feb 2010 08:31:09 +0000

Instructions

Step 1: Season Season the pork chops on both sides with salt and pepper. Then place them in the baking dish.
Step 2: Mix Mix together the olive oil, orange zest, lemon zest, orange juice, and rosemary in a small bowl.
Step 3: Coat chops Pour the mixture over the chops, turning them to coat. Then add the garlic and cover tightly.
Step 4: Marinate Let the chops marinate overnight in the refrigerator. Then remove them from the marinade and let them sit on a platter for 30 minutes.
TIP: Pork chops should be at room temperature before grilling.
Step 5: Prepare grill Preheat the grill to medium-high heat. Oil the grate to create a nonstick surface.
Step 6: Grill Grill the chops until they’re cooked to medium, about 4 minutes. Then transfer them to a platter and let them sit for 10 minutes before serving.
Step 7: Enjoy Drizzle the chops with olive oil and serve with your favorite sides.
FACT: Some pig breeds have been genetically modified to make their meat as healthy as seafood.

You Will Need

6 pork chops
Coarse salt
Fresh pepper
u00bc c. plus 2 tbsp. extra-virgin olive oil
plus more for serving
3 cloves garlic
with skin
crushed
Zest of 1 lemon
Zest of 1 orange
Juice of 1 orange
5 sprigs rosemary
Olive oil
A baking dish with lid
A platter

How to Grill with a Wok

Howcast — Wed, 02 Dec 2009 09:02:31 +0000

Instructions

Step 1: Choose a wok Choose a wok that is deep and round instead of flat-bottomed, has a long handle, and is made of carbon steel. This type of wok will maintain adequate heat.
TIP: If you use a rounded wok, you will need a wok ring to set the wok on the grill.
Step 2: Prepare ingredients Prepare ingredients before cooking either as called for by a recipe or by cutting meat and vegetables into uniform pieces to ensure even cooking.
Step 3: Heat the wok Heat the wok on a hot grill before adding anything to it. Wait until the surface begins to let off some smoke and then dribble in enough oil to coat its surface, heating the oil for 30 seconds.
Step 4: Add ingredients Add ingredients in small batches. Most recipes call for stir-frying meat or poultry before vegetables.
Step 5: Toss the food Keep the food in constant motion by stirring with your wok spatula or toss by holding the wok handle.
TIP: A wok on a grill is hotter than on a stovetop, so use gloves if you need to.
Step 6: Listen to the sizzle Listen to the sizzling sound of food cooking in your wok. If the sound slows, slow down the stirring.
Step 7: Cook Continue stirring until the ingredients are cooked through. Then add seasonings and serve.
FACT: To save money, a New Zealand television station transmits its signal with a wok fashioned into a satellite dish.

You Will Need

A wok
A grill
Oil
Stir-fry ingredients
A wok spatula
A wok ring (optional)
Gloves (optional)

How to Refuel a Gas Grill

Howcast — Tue, 10 Nov 2009 14:18:00 +0000

Instructions

: Propane is flammable and hazardous. Do not use or store a cylinder in a garage or other enclosed area.
Step 1: Turn off gas Turn off the gas on the grill and any external burners.
Step 2: Turn off cylinder value Turn the cylinder tank valve hand wheel all the way to the right until it is completely closed.
Step 3: Unscrew hose or knob Unscrew the hose or knob that connects the grill to the tank and remove the tank from the grill.
TIP: Rap on the side of the tank. An empty tank will have an echo.
Step 4: Transport tank Transport the tank in a secure, upright, and vertical position to be refilled or exchanged.
TIP: Never allow the tank to be bounced around, and don’t transport more than four tanks at a time.
Step 5: Take empty tank to a propane dealer Take the empty tank to a propane refueling or exchange dealer to be refilled.
Step 6: Reconnect Take your full tank home, reconnect it, and start grilling.
FACT: More than two-thirds of all grills are fueled by propane.

You Will Need

A gas grill
A propane tank
A propane dealer

How to Slim Down Your Backyard Barbecue

Howcast — Mon, 29 Jun 2009 04:04:43 +0000

Instructions

Step 1: De-fat the main event Grill lean cuts of red meat, like sirloin, rib eye, and tenderloin, or cook a thick fish fillet like tuna, swordfish, or salmon. For burgers, use 90 to 95 percent lean beef or make them with buffalo meat, known as bison – it delivers a meaty taste with less fat and cholesterol than beef or even chicken with skin.
TIP: If you’re making beef burgers, replace one-fourth of the chopped meat with fresh cherry pulp or prune puree to add moisture and cut down on fat without sacrificing flavor.
Step 2: Make your own marinades Control the calorie content of marinades by making them yourself. A good olive oil mixed with fresh lemon juice and herbs works well.
Step 3: Pare down the potato salad Make German potato salad, which skips mayonnaise in favor of vinaigrette.
TIP: Mix in thinly sliced cucumbers for extra taste and crunch.
Step 4: Pump up the slaw Leave the mayonnaise out of coleslaw and add shredded broccoli for extra nutrients. Or give it an Asian twist with rice vinegar, lime juice, and fish sauce dressing.
Step 5: Serve reduced-fat baked beans Reduce the fat in baked beans by using ground turkey and turkey bacon instead of beef and replacing a quarter of the beans with chopped apples. Or, mix a couple of cans of black beans with some fresh salsa for a meatless, but just as tasty, side dish.
Step 6: Think outside the box When it comes to vegetables, think beyond corn on the cob. Broccoli, romaine lettuce, and carrots take on a new character when wrapped in foil and cooked on a grill.
Step 7: Throw some fruit on the barbie Grill some fruit for dessert. Pineapples, peaches, nectarines, and plums all barbecue nicely; just spritz them with a little nonstick cooking spray beforehand so they don’t stick to the grill.
FACT: Potato salad is the most popular side dish at barbecues, followed by baked beans and coleslaw.

You Will Need

Lean meat
Fish
Homemade marinades
German potato salad
Shredded broccoli
Rice-wine vinegar
lime
and fish sauce dressing
Ground turkey and turkey bacon
Apples
Canned beans
Fresh salsa
Vegetables
Aluminum foil
Fruit
Nonstick cooking spray
Cherry pulp or prune puree
Cucumbers

How to Make Grilled Ribs

Howcast — Sun, 21 Jun 2009 04:04:18 +0000

Instructions

Step 1: Choose your ribs Decide if you want beef, pork, or lamb ribs. Then choose a cut: The meatiest pork ribs are spareribs, which are larger but less tender than baby back ribs. As for beef, short ribs are usually less expensive than pork ribs. Lamb ribs are often sold as Denver ribs and come from the lamb’s breast and belly.
Step 2: Remove the membranes Rinse the meat, pat it dry with paper towels, and pull off the silvery membrane – also known as silverskin – with your hands.
Step 3: Prepare a rub Mix together whatever combination of dry seasonings you like and rub a generous amount of it into the meat with your hands, or use a prepared rub from the market. Then wrap the ribs in plastic and refrigerate them for at least two hours so the rub has time to penetrate the meat.
TIP: Instead of using a dry rub, you can also marinate the meat overnight.
Step 4: Let the ribs stand Take the ribs from the fridge, unwrap them, and let them stand for about 20 minutes before putting them on the grill.
Step 5: Fire up the grill Get the grill ready. Ribs should cook slowly, bone-side down, over low, indirect heat. For a gas grill, preheat on high for 20 minutes, then turn off the middle burners and set the others to low. For charcoal, wait until the coals begin to turn gray and then push them into two piles on either side of the basin and cook the ribs on the center of the grate.
TIP: For wood-smoked ribs, soak a handful of wood chips in water for 30 minutes to an hour. Then, sprinkle them on top of the coals or put them in your grill’s smoker box after the first half-hour of cooking.
Step 6: Cook Let the ribs cook, covered with the vents open, one to two hours for gas grills and two to three hours for charcoal. You’ll know they’re almost done when the meat begins to separate from the bone. At that point, brush them with barbecue sauce if you like; don’t do it earlier or the sugar in the sauce will burn.
TIP: Test for doneness by cutting off one rib; if it’s whitish-pink in color and juicy, the meat is done.
Step 7: Let them rest Remove the ribs from the grill, place them on a platter, cover it with foil, and let them rest for 10 minutes before serving. Put out a barbecue sauce for dipping – and lots of napkins!
FACT: In 1986 a Florida man set a Guinness Record for holding the largest beef barbecue, serving 50,000 people in one weekend.

You Will Need

Ribs
Dry seasonings
Plastic wrap
A charcoal or gas grill
Barbecue sauce
A pastry brush
Aluminum foil
Marinade
Wood chips

How to Make Grilled Peaches

Howcast — Sat, 20 Jun 2009 04:03:31 +0000

Instructions

Step 1: Clean the grill Clean the grill so the fruit doesn’t stick. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil.
Step 2: Heat the grill Heat a gas or electric grill to medium. If it’s a charcoal grill, wait until the coals are ash-colored.
Step 3: Prepare the peaches Wash the peaches, cut them in half, and remove their pits.
TIP: All stone fruits do well on the grill, so consider grilling nectarines and apricots as well.
Step 4: Coat the peaches Toss the peach halves in a mixture of about two parts sugar to one part lemon juice until they’re fully coated. Let them stand for about five minutes, while the peaches absorb the sugar and juice mixture.
Step 5: Put them on the grill Grill the peaches until they have golden brown marks, about three minutes per side on a hot grill.
Step 6: Serve as dessert Serve with ice cream or whipped cream.
FACT: Peaches are native to Asia.

You Will Need

A grill
A steel brush
A clean cloth
Vegetable oil
Peaches
Sugar
Lemon juice
Ice cream or whipped cream

How to Make Grilled Pineapple

Howcast — Fri, 19 Jun 2009 04:05:54 +0000

Instructions

Step 1: Clean the grill Clean your grill so the fruit doesn’t stick. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil.
Step 2: Heat the grill Heat a gas or electric grill to medium. If it’s a charcoal grill, wait until the coals are ash-colored.
Step 3: Cut the pineapple With a sharp knife, cut the leaves off the top of the pineapple and cut about a half inch off the top and bottom of the fruit. Sit the pineapple upright and, using a longer, flexible knife, like a serrated bread knife, cut the skin off the pineapple in sections, from top to bottom.
Step 4: Slice into sections Slice the pineapple crosswise into about six rounds and remove the core with a paring knife.
TIP: For fruit kebabs, cut the pineapple into two-inch thick chunks and thread them onto metal skewers.
Step 5: Grill the rings Grill the rings over medium heat for about three minutes on each side. The pineapple is done when there are light brown grill marks on each side.
Step 6: Drizzle with honey For extra sweetness, drizzle the pineapple with honey.
FACT: Pineapples contain an enzyme that breaks down protein, which is why is why pineapple juice can be used to tenderize meat.

You Will Need

A grill
A steel brush
A clean cloth
Vegetable oil
A pineapple
A sharp knife
A serrated bread knife
A paring knife
Honey
Metal skewers (optional)

How to Make Grilled Zucchini & Summer Squash

Howcast — Wed, 17 Jun 2009 04:06:02 +0000

Instructions

Step 1: Clean the grill Clean the grill. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil.
Step 2: Heat the grill Heat a gas or electric grill to medium. If it’s a charcoal grill, wait until the coals are ash-colored.
Step 3: Prep the veggies Rinse the zucchini and squash, peel them, cut them in half lengthwise, and remove the seeds. Brush generously on both sides with vegetable oil and salt to taste.
TIP: Another option is to cut the vegetables into chunks and put them in a grill basket or stick them on metal skewers for kebabs.
Step 4: Grill them Grill the halves or chunks for two to three minutes per side, turning once. Test for doneness by piercing with a fork; if the tines go in easily, you’re good to go.
FACT: In England and France, a zucchini is called a courgette.

You Will Need

A grill
A steel brush
A clean cloth
Vegetable oil
Zucchini
Squash
A vegetable peeler
A pastry brush
A fork
A grill basket (optional)
Metal skewers (optional)

How to Make Grilled Eggplant

Howcast — Tue, 16 Jun 2009 04:04:12 +0000

Instructions

Step 1: Clean the grill Clean the grill. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil.
Step 2: Heat the grill Heat a gas or electric grill to medium. If it’s a charcoal grill, wait until the coals are ash-colored.
Step 3: Cut the eggplant Rinse the eggplant and then cut it in half lengthwise. If it’s large, cut it like you would a loaf of bread, into half-inch thick slices.
TIP: Some cooks swear by the fact that “male” eggplants are less bitter than “female” eggplants. To find a male, look at the indentation at the bottom; if it’s shallow and round, it’s male. A deep, dash-shaped dent indicates a female.
Step 4: Salt it Salt the eggplant halves or slices and let them drain in a colander for 20 minutes; the salt removes the eggplant’s bitterness. Then rinse off the salt and pat very dry with paper towels.
Step 5: Brush with oil Brush the eggplant generously with vegetable oil on all sides and salt to taste.
Step 6: Grill it Grill until tender, turning occasionally, from six to 12 minutes, depending on the thickness of the slices.
FACT: Eggplant is a fruit, not a vegetable.

You Will Need

A grill
A steel brush
A clean cloth
Vegetable oil
A pastry brush
Eggplant
Salt
A male eggplant (optional)