Ingredients:

2 tablespoons lemon juice

1   tablespoon vegetable oil

1   tablespoon Worcestershire sauce

2   teaspoons hot pepper sauce

18 chicken wings

3 cups shredded lettuce

1 cup bottled creamy blue cheese dip

15 celery sticks

Preparation:

1.  In a small dish, combine lemon juice, vegetable oil, Worcestershire sauce, and hot pepper sauce.    Place the chicken wings in a shallow dish and pour the sauce over them.  Toss the wings to fully coat with sauce.   Let stand for 30 minutes.
2.  Prepare a hot fire in a covered charcoal or gas grill.  Cook the wings, about 14-18 minutes, turning often and brushing with remaining sauce, until skin is crisp and brown and the chicken is no longer pink at the bone.
3. On large platter, made a bed of lettuce, placing the wings on top.  Serve the blue cheese dip in a separate dish and arrange the celery sticks around the wings.
4. Enjoy!

Serves: 6-8

Here are a few tips to get the best flavor and freshness when grilling with shrimp.

If it is not possible to purchase fresh shrimp right from the sea opt for same day thawed shrimp from your grocery.  You can also purchase quick frozen shrimp in a bag, thaw what you need and return the rest to the freezer.  Shrimp is extremely perishable so always opt for the  freshest seafood possible and do no settle for shrimp that has been stored in your grocers refrigerator for a few days.

Purchase medium to large sized shrimp, those 30 or less to a pound for the best flavor and stability for grilling.

The kinds of shrimp available varies by location where you live.  If you can purchase shrimp from the Gulf of Mexico, and Mexican white shrimp and Alaskan spotted prawns if available.  Stay away from shrimp imported from Vietnam and other Asian countries as contamination is more likely.

If you have the time purchase unpeeled shrimp, for the freshest taste, and peel right before grilling.  Yes, they are  more work but well worth the effort for the taste and freshness.  Peel the shrimp right before grilling.  Do not cook them in their shells unless you are steaming them as they dry out and do not cook evenly.  The flavor of peeled shrimp is more concentrated and texture is great.  They will not be as plump as steamed shrimp but the flavor is much richer so they are well worth peeling prior to grilling.

It is easy to tell when the shrimp are done on the grill.  They will no longer be translucent but a pink white all over and look very firm.  You can turn and move the shrimp with a spatula flipping them once for even grilling.  As soon as they turn the all over pink white color remove them from the grill and they are ready to enjoy.

When grilling shrimp for a crowd cook a manageable number at a time.  You can grill them in batches as they grill quickly and that way they will be evenly grilled and ready to serve.  There is no need to crowd and cook large amounts at a time.  Your sturdy spatula quickly turns them and takes them off the grill and you are ready for the next batch.

As you can easily tell shrimp is the perfect choice for the grill.  Enjoy some on your next cookout and you will be hooked on grilling sea food for your friends and family.

Tongs:  Tongs are the number one must have accessory.  They are used for turning the cooking food, for picking up and moving on and off the grill and also for moving charcoal around when using the charcoal grill.  It is important to note that  the tongs be long enough to keep your hands safely away from the fire. Grilling tongs are longer and larger than those used in the home over the normal cooking stove;   Also, to avoid cross contamination of bacteria, separate tongs should be used for cooked food, raw food and those used for charcoal  arrangement.

Basting Brush:  Basting Brushes are used to add marinades to the food while on the grill.  They come in plastic, wooden or stainless steel handles with synthetic, natural boar bristles and now with silicone bristles tipped with beads.  The latter are great as they can be tossed into the dishwasher for easier cleaning.

Grill Brush: Grill brushes are available with wooden, synthetic or stainless steel handles and with wire bristles.  They are used to clean the grill before and after grilling.  They keep the grill grates clean so that your food flavors don’t mix and also reduces the cross contamination of bacteria left on the grill.  Grill brushes should be replaced as they wear down to about half their size.

Grill Pan: Grill pans are perforated pans used directly on the grill.  They are used to hold smaller foods such as vegetables.  It allows the smoky flavor of the grill to come up through the holes in the pan and yet keeps the food from falling through the grates.  It is a great way to cook smaller and more tender types of foods on the grill.

Sheet Pan: Sheet pans are used from transporting the food to and from the grill and for basting and marinating the food prior to placing on the grill.  Their advantage is that they are made from steel and thus are sturdy and they do not absorb the marinades or juices from the food.

Instant-Read Thermometer:  Instant Read Thermometers are small, study, and inexpensive thermometers that are easy to use. They read the internal temperature of the meat, which is important to determine the doneness of the food.  You simply make a small cut in the thickest part of the meat and insert the thermometer.

Barbecue Mitts:  Barbecue Mitts are an absolute necessity when grilling.  They keep your hands save, not only from the grill it self but also from any juice or marinade spatter that can quickly burn the skin.  They come in both silicone material and insulated cloth.

Spatulas: Spatulas for grilling are made from stainless steel and should have an offset neck which prevents your fingers from touching the grill.  They should also have long handles and at least a 4 inch blade.  They are normally a heavier weight and the handles are longer than those used in the normal kitchen.

Timers: Timers are important to help you keep track of proper cooking times.  There are many models available some of which allow for tracking multiple cooking times and are portable and non electric.

When assembling your grill arsenal shop around both online and in your local retail stores and check out the items listed above.  With this group you will have a safe, durable and fully functional set of grilling tools.

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The following are 4 good marinades to use with your favorite steak.  Each has its own blend of ingredients that add that special touch to your dinner.

Tarragon Marinade

Ingredients:

1 large onion, peeled and sliced into 1/4 slices

1 Cup cooking oil

1/4 Cup tarragon vinegar

1/2 Cup burgundy or other favorite red wine

1/4 Cup lemon juice

1/4 Tsp dry mustard

1 Tsp salt

3 cloves garlic, minced

1 whole bay leaf

6 peppercorns

 Separate onion slices into rings and place in glass bowl or jar which has a lid. . Add remaining ingredients, cover and shake vigorously. Chill until ready for use. Shake again and cover steaks and marinate one to 3 hours.  Onions may be grilled separately in foil as and added accompaniment.

Worcestershire-Tabasco Marinade

Ingredients:

2 Tbsp Worcestershire Sauce

Dash of Tabasco sauce

1/2 Cup Cooking oil

1/4 Cup lemon juice

1 Tbsp paprika

2 Tbsp vinegar

2 Tsp salt

2 Tsp sugar

2 cloves garlic, minced

Place all ingredients in glass jar or bowl and cover tightly.  Shake and mix well.  Store in refrigerator until ready for use.  Shake again and pour over steak.  Marinate 1 -3 hours.

Rum Marinade

Ingredients:

1/2 Cup rum

1/4 Cup soy sauce

1/4 Cup pineapple juice

2 Tbsp. lemon juice

1 Tsp dry mustard

1 Tbsp. molasses

2 Tsp ginger

1 clove garlic, crushed

1/2 Tsp pepper

Place all ingredients in glass jar or bowl with lid.  Shake and mix well. Store in refrigerator until ready to use.  Shake again, pour over steak and marinate 1-3 hours.

Teriyaki Marinade

Ingredients:

3/4 Cup pineapple juice

2 Tbsp, soy sauce

2 Tbsp. lemon juice

2 cloves garlic, finely chopped

1 Small bay leaf

1/8 Tsp. ground cloves

Place all ingredients in glass jar or bowl with tight fitting lid.  Shake and mix well.  Store in refrigerator until ready to use.  Mix well again and pour over steak.  Marinate 1-3 hours.

There are endless options on the market, and you’re sure to have a few main considerations in mind when you start looking, such as price, quality, and options. A student will probably need a simple grill to cook just a few brats and burgers, while an vacationer may want to grill a wider variety of choices, or a backyard griller who wants to grill whatever they can find in the fridge after a long day at work.

But despite the differences in terms of use, one thing that no one is willing to forgo is quality. Whichever grill you decide to purchase, you want it to work, and to continue working for years to come. Lets take a look at some of the more popular brands of hibachi grills on the market, so you can see which one will suit your needs best.

Marsh Allen 30052 Cast Iron Hibachi Grill

•  3 position adjustable grates
•  157 sq inch cooking surface
• Curved sides to keep food in place
• Wood handles for easy positioning of grates while cooking
• 2 adjustable air vents for controlling burn/heat rates
• Item size is 22 inch by 14  3/4 inch by 8 inch height
• Price: $20.00 to $25.00

Marsh Allen is a durable and portable grill great for an econonmical grill for one or two people.  They use small amounts of charcoal and are very economical.  Hibachi grills are best used for simple, flat foods such as brats, burgers, thin meats and skewered vegetables, fruits, and meats.  For easy cleanup grates should be sprayed with oil prior to use.  Cast iron is sturdy but will rust when exposed to the elements.

Lodge Logic 410 Hibachi Cast Iron Sportsman’s Grill

• Preseasoned cast iron hibachi grill
• 17 1/4 inch by 9 inch grill surface
• 19 inch by 10 1/4 inch by 8 1/4 inch height overall surface
• Weighs 33 pounds
• Draft door regulates heat so grill can be used for warming, grilling and frying
• Flip down door to access coals
• Price $99.00

Lodge Logic grills are made from sturdy cast iron that is preseasoned for grilling.  The grate should not be washed with soap and water as seasoning will be removed.  When cleaning use a dry brush and then season again with oil.  Do not spray flare up with water as it will stress the grates, move the food to the side and let flare ups die down on their own.  Grill is great for quick grilling, smoking, indirect grilling.

Son of Hibachi Triple Spit Rotisserie

• Light weight but rugged
• Easy Assembly
• Folding Hibachi grill
• 2 grill grates
• Damper with handle
• 2 rotisserie brackets
• 2 single sided tines, 2 double sided tines
• Rotisserie motor and spit
• Rotisserie counter balance with bushing and clip
• 2 Wing nuts
• 4 Screws
• Price $65.00-$75.00

Son of Hibachi is an extremely portable and durable hibachi grill.  With a weight of only `15 pounds (without rotisserie option) and a cooking surface of 170 inches it is an extremely popular option for picnic both at home and on the go.  The grill comes with a 1 year warranty and the optional accessories have a 90 day warranty.  Prior to lighting the grill should be set at the lowest level and filled with charcoal.  The grill then should be lifted and both sides tapped together so that the charcoal settles to the bottom and then filled with more charcoal for best heating and cooking temperatures.  They come lightly coated with oil and should be allowed to heat for 20 minutes before using the first time in use.  After cooking the grates should again be coated with cooking oil.  These grills are great and will last for years and years.

Whatever type of hibachi grill you need, be it for occasional or nearly constant use, you’ll know you’re getting a versatile grill with any of these brands.  While there are lots of other companies that carry one or two models of hibachi grills, it’s always comforting to know that you’re getting one from a company that specializes in this type of grill.

Hibachi grills are great for cooking things such as burgers and brats and any kind of  kabobs cooked with skewers.  They are made for quick hot cooking and are often seen at parks and picnics being used right on the picnic table.  Hibachi grills are inexpensive  and very portable so they are a good choice for the quick picnic or for those on a tight budget.

Designed for travel, tailgating or on the go picnic below are two of the hibachi grills….

When grilling on a hibachi one just needs to build the fire and let it burn until the coals are coated with white ash.  It is important that the entire cooking are have the heat source of the coals otherwise the food be cooked unevenly.  For longer periods of cooking the new fuel should be added to the outside of the grilling area and the hot coals pushed toward the center.   Most hibachi grills have a vent at the front of the grill which controls the heat by opening and closing of the vent.  Closing it down when you want it too cool and opening it up to increase the heat.    After cooking is completed the vent should be closed and the coals doused with water to insure they are out before transporting the grill.

To get the coals to the proper temperature for cooking normally takes about 30 minutes.  Most foods that one grills on a hibachi can take from 5 to up to 30 minutes, depending on what you are grilling.  For example, skewered vegetables will only take 5 minutes or even less but a whole fish might take up to 30 minutes.  Hibachi grilling is fast, easy and fun to do.  They are easy to clean, especially if you spray the grates with a grilling spray such as Pam prior to use.

Complete quick meals can be made on a hibachi from appetizers to desserts and everything in between.  So get out your burgers and brats, add some quick appetizers and even a skewered fruit for dessert and enjoy your hibachi.

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  Pros: 

• Can be transported easily anywhere, from the beach, to park, to friend or relatives home or even just moved around the backyard.
• Gas grills are easy to start as there is no waiting for the “fire to catch”.
• With a few basic maintenance steps gas grills are easy to maintain and clean.
• Portable gas grills are smaller and thus you can easily cook just a few items and have them ready in no time at all.
• Some types of gas grills can also burn wood, which adds a the flavor of the robust smoke to your grilled food.
• Portable gas grills come in a wide variety of models and are very affordable.

Cons:

• Portable gas grills, because they are smaller it may be more difficult to grill large quantities or sizes of food.  They are optimal for hamburgers, hot dogs and steaks but would not work for a rack of lamb or a whole hog.
• Gas grills need to be thoroughly cooled prior to transporting them.
• Some people feel that gas grills are less easy to clean than portable electric styles.
• Most portable gas grills use small containers of liquid propane and one should be sure they have enough containers so as not to run out during the cooking process.  To be safe always take along an extra refill.

Portable gas grills are available in stand up versions, with legs, or with a detachable stand.  They are also made in a table top model and ones that can be transported on a rolling cart.  As with most other types of grills there is a wide variety of accessories available for portable gas grills which include, utensils, cooking baskets and sheets, grates and ignitors.  All of these are made to work well with your grill and to make your outdoor grilling an easy and enjoyable adventure.

This is one of the best times of the year to purchase a portable gas grill as they are on clearance and are being sold at considerably reduced prices.  Take a moment check out these values online and in your local retail store and you are sure to find just the perfect portable gas grill to meet your needs!

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Ingredients:

• 1 – 3 pound boneless pork loin roast , well marbled with any surface fat left on
• 1 Bunch of fresh rosemary
• 1 TBSP chopped roasted garlic
• 2 Tsp smoked salt
• 1 Medium diced fennel bulb
• 1 Medium diced onion
• 1 TBSP olive oil

Directions:

At least 1 1/2hour or up to 24 hours ahead season the the loin by poking a few branches of rosemary into the meat, evenly spacing them. Rosemary can also be tucked into any small pockets found on the loin. Rub down the loin with the garlic and salt. Place prepared loin in Ziploc bag and refrigerate until 30 minutes prior to cooking.

Remove the Spit from the rotisserie and turn on the grill. Let it preheat to medium with the lid closed.

Slide one of the prongs onto the spit, followed by the loin and thread the loin directly through its center. Secure the first end and then add the second prong and repeat the process. Center the loin on the spit, tighten the prongs and counterweight (if available). Attach the spit to the motor.

Place a drip pan under the roast to catch the drippings. Place fennel, onion and oil in the drip pan. Turn on the motor.

Close the grill cover (unless grill manufacturer instructions state otherwise) and cook for about 1 1/4 hours until the internal temperature of the loin is 150 to 155 degrees Fahrenheit. A meat thermometer should be inserted deep into the meat to accurately determine the internal temperature. The cooking times will vary depending on thickness and density of the meat. The meat is done when the internal temperature is reached and not based only on cooking times. Halfway through cooking time baste the meat with the pan drippings and again 15 minutes later.

When loin is ready, turn off the grill, and remove the spit using heatproof gloves. Slide the loin off the spit and cover the meat loosely for about 10 minutes prior to carving. Carve, Serve, and Enjoy!

As you can see this loin is easy to prepare and easy to cook. It is a delicious way to enjoy a pork loin. Your family and guests will say you are an expert outdoor chef when you prepare dishes such as the rosemary roasted pork loin!

Charcoal grills have a reputation for having more intense heat and are more messy than other grills and should be cleaned before and after each use.  Depending on the charcoal and moisture level they may take more time to get started and be harder to control.  That being said they are still the most popular and are the center of many a picnic and barbecue.

There are various versions of the basic charcoal grills.  Here are a few of your options:

Hibachi- a very small, portable grill.  They are made from heavy metal in the shape of fireboxes with vents.   The grill grates are easily raised and lowered to adjust for the high intense heat.

Kettle Grill-looks like two large kettles, one on top of another.  One is the grill and the other is the cover.  The cover has a vent.  This allows for bottom to hold the charcoal and be the heat source while the cover being closed completes an oven type grill.

Steel Drum Grills-are used by more commercial enterprises.  They a e made from 55 gallon steel drums  and are best used for large cuts of meat and whole hogs.

Charcoal grills come in all price ranges, metal weights, sizes and with many options.  Some have attached side panels that are used as tables.  They also have a variety of grill racks, baskets, warmers, starters, speciality charcoal, chunks and planks.  There are also many types of cooking utensils that coordinate with your grill including tongs, forks,  basting brushes, spatulas and hard bristle metal cleaning brushes.

Charcoal grills are great for cooking just about everything.  The most popular choices are burgers, hotdogs, brats, steaks, chicken and fish.  There are an abundance of recipes available that are sure to please every palate.

There are many manufactures of charcoal grills.  Some of the best known for quality and price are Weber, Char-Griller and Meco.  Take some time, do some research online and in person and you are sure to find the perfect charcoal grill to suit your needs.

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