Monday, April 5, 2010

Steak Marinade

Be sure and check out this post for an awesome & easy steak marinade.

Wednesday, March 24, 2010

Look what I found!

While browsing through TJ Maxx Monday I came across these! Cast iron kabob sticks to resemble twigs! I had to have them because I'm always needing more sticks and you don't have to soak this kind :) I'm a big fan of kabobs, my step father was Lebanese and I grew up eating the real Lebanese kabobs with white rice.

Pros-Their reusable, easy to pick up, easy to clean, get a better seasoning each time you use them, and their very cute!

Cons-They are a little thick for shrimp...The shrimp did turn out good but if you have tiny shrimp don't even think about it.
The REAL Shish Kabob Recipe

  • 2 lbs beef sirloin or tenderloin, cut into 1 inch cubes
  • 1/2 cup olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika and 1 clove garlic, minced


    24 hours prior to grilling, prepare marinade by combining olive oil, vinegar, corinader, garlic, cumin, and paprika. Pour marinade into freezer bag and add beef cubes. Allow to marinate in the refrigerator until ready to grill.

    Remove from refrigerator and thread meat onto skewers that have been sprayed with cooking oil.

    Spray grill with cooking oil to prevent sticking. Grill for 5-7 minutes on each side or until desired doneness.

    Serve over a bed of white rice, salad, and pita bread!

Monday, March 15, 2010

Vegetable Grilling Guide

Place vegetables directly on the cooking grate. Grill for the time given in the chart, turning once halfway through grilling time. Times are for crisp-tender vegetables.

Artichokes, whole
Steam 20 to 25 minutes; cut in half and grill 8 to 10 minutes (Direct Medium)
6 to 8 minutes (Direct Medium)
1 to 1-1/2 hours (Indirect Medium)
Bell peppers, whole
10 to 12 minutes (Direct Medium)
Bell peppers, halved or quartered
6 to 8 minutes (Direct Medium)
Cabbage, whole
2 to 2-1/2 hours (Indirect Medium)
7 to 9 minutes (Direct Medium)
Corn, shucked
10 to 12 minutes (Direct Medium)
Corn, in husk
25 to 30 minutes (Direct Medium)
Eggplant, 1/2 inch slices
8 to 10 minutes (Direct Medium)
Eggplant, halved
12 to 15 minutes (Direct Medium)
Fennel, 1/4 inch slices
10 to 12 minutes (Direct Medium)
Garlic, whole
45 minutes to 1 hour (Indirect Medium)
Green beans
8 to 10 minutes (Direct Medium)
Green onion, whole
3 to 4 minutes (Direct Medium)
14 to 16 minutes (Direct Medium)
Mushrooms, shiitake or button
8 to 10 minutes (Direct Medium)
Mushrooms, portabello
12 to 15 minutes (Direct Medium)
Onion, whole (leave paper leaves on--do not peel)
45 to 50 minutes (Indirect Medium)
Onion, halved
35 to 40 minutes (Indirect Medium)
Onion, 1/2 inch slices
8 to 12 minutes (Direct Medium)
New potato, halved
20 to 25 minutes (Direct Medium)
Potato, whole
45 minutes to 1 hour (Indirect Medium)
Potato, 1/2 inch slices
14 to 16 minutes (Direct Medium)
3 pounds
1-1/2 to 2 hours (Indirect Medium)
Squash, Acorn
1 pound
40 to 45 minutes (Indirect Medium)
Squash, Buttercup
2 pounds
50 to 55 minutes (Indirect Medium)
Squash, Butternut
2 pounds
50 to 55 minutes (Indirect Medium)
Squash, Pattypan
10 to 12 minutes (Direct Medium)
Squash, Spaghetti
3 pounds
1-1/4 to 1-1/2 hours (Indirect Medium)
Squash, Yellow, 1/2 inch slices
6 to 8 minutes (Direct Medium)
Squash, Yellow, halved
6 to 10 minutes (Direct Medium)
Sweet potato, whole
50 minutes to 1 hour (Indirect Medium)
Sweet potato, 1/4 inch slices
8 to 10 minutes (Direct Medium)
6 to 8 minutes (Direct Medium)
Tomatoes--plum, whole
8 to 10 minutes (Direct Medium)
Tomatoes--plum, halved
6 to 8 minutes (Direct Medium)
Tomatoes--garden, 1/2 inch slices
2 to 4 minutes (Direct Medium)
Tomatoes--garden, halved
6 to 8 minutes (Direct Medium)
Tomatoes--cherry, whole
2 to 4 minutes (Direct Medium)
Zucchini, 1/2 inch
6 to 8 minutes (Direct Medium)
Zucchini, halved
6 to 10 minutes (Direct Medium)

Tuesday, March 9, 2010

Bobby Flay's 10 Great Grill Tips


  1. I've been watching Bobby on his Food Network grilling show. The weather is warming and I'm ready to GRILL! Florida has had such a hard winter and the Green Egg has been neglected. Here are some grilling tips from BOBBY! I do disagree on 2 of them, but he's a pro!


  1. Before grilling, less is more. Brushing food with olive oil and sprinkling with a little salt and pepper is generally all you need. Overdoing elaborate marinades and rubs can dominate the taste of food.

  2. After grilling, pull out all of the stops. Condiments make the dishes distinctive. Be bold with your fruit and vegetable-based ketchups, relishes, and salsas.

  3. Do what works, the grill is not sacred. Finishing precooked foods with a quick sear, and searing just prior to eating are great strategies to get food cooked perfectly and on the table for your guests.

  4. Use squeeze bottles. Pour vinaigrettes into squeeze bottles and store them in the fridge.

  5. Organize! Prioritize! Plan a menu, make lists, do the shopping. Know what you can make ahead of time. Plan what you're going to make first, second, third and stick to your plan. Get everything out in front of you -- food, spices, and tools should be in easy reach.

  1. Gas and charcoal are both heat sources. I prefer gas for its ease and speed.

  2. Use a two-level fire. High- and low-heat sides are recommended for maximum cooking flexibility.

  3. Keep the lid closed for cooking longer than four minutes and during preheating.

  4. Let the food sit a couple of minutes on the grill to develop sear marks and to help avoid sticking.

  5. Keep it simple. Make sure you have a nice array of foods, but don't turn the cooking into a burden. Grilling is a relaxed way of entertaining. Enjoy it!

Monday, March 8, 2010

Using your Charcoal Grill as a smoker

Charcoal Grill: Use the Indirect method by arranging charcoal briquets on each side of the charcoal grate. Place a heavy aluminum foil pan between the piles of briquets; add 2 cups water and any flavorings. Allow 30 minutes for coals to heat up (they should have a light coating of grey ash). Place soaked wood chunks or chips/twigs directly on prepared coals and allow to smoke fully before beginning cooking. Place food on top cooking grate over the water pan. Cover grill. Add 5 to 7 briquets to each side every hour; replenish water and seasonings as needed.

Friday, March 5, 2010

Compound Butter

A compound butter is a favored butter that can work well as a rich finishing sauce to melt on red meat.
Begin by softening butter and combining it with herbs, spices, lemon juice, lemon zest and desired spice. Use the back of a fork to mash the ingredients and distribute them evenly. At this point the butter is ready to use. Or you can wrap it in plastic wrap and shape into a cylinder, refrigerate it and slice off as much as you need.

Thursday, March 4, 2010

Grilled Quail

I think the trick to great quail is marinating it for over 4 hours. I used half Italian dressing and half BBQ with a little Worcestershire sauce.


This is messy but right before grilling wrap each quail in a slice of bacon and secure with a toothpick...make sure to soak your toothpicks in water for a couple of minutes.


Grill on medium heat for 10 minutes on each side. I think my grill was at 340 F. I'm lucky the green egg has a temp gauge on the side so it helps me out.


Halfway through grilling I added some extra sauce so it would create a glaze. These little guys were GREAT :) and it was so easy!

I served my quail with a baked potato and fresh green-beans.