I often plan in advance what I’m going to grill. But generally speaking I usually don’t know what I’m going to fix for dinner until I go to the grocery store. Over the years one of the great resources I’ve counted on are the weekly circulars that come in the newspaper – these are little catalogs of joy for me. Often I’ll plan to stop at two stores to take advantage of different sale items. My friends call me crazy – but what the heck – it’s kind of my hobby I guess.

This week there were two items that I try to stock up on when they are on sale; family packs of boneless chicken breasts and sirloin steaks. I will buy several of these packages and split them into smaller freezer bags to store in the freezer. Using the smaller bags also makes it easier to thaw what I need and to add marinade to individual bags during the thaw process.

I also read the food articles and recipes each week. While I’m not much into fancy foods or baking things, I’ll often see something that makes me think I could prepare most or part of it on the grill. This week I saw a recipe for a quick stove-top Moroccan Chicken and another for Stir-Fry Beef with Snap Peas. I read both and thought I could come up with recipes that involved grilling.

So far I’ve come up with a very tasty version of the chicken recipe and the contrast between the spices that are some-what blackened on the grilled chicken, the caramelized sugars on the grilled peaches and the sweetness of the sauce made with a reduction of peach juice, garlic, brown sugar and balsamic vinegar is amazing and delightful. I call my version CB’s EZ Moroccan Spice Grilled Chicken & Peaches. Click here to get the recipe and after you prepare your version – post a comment below or send me an email with your thoughts! - CB

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Depending upowhere you live and the TV station news you watch, you may have seen the new TEC Series grill featured in a live satellite broadcast of tips to plan your game watching party this Sunday. The story was hosted by two likable folks, Kevin and Li, with several pretty good ideas. The one GREAT idea Kevin has is to grill food on the new TEC Series grill. Take a look at the video here.

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I love fresh fish on the grill and happened upon some fresh Alaska wild salmon last evening at my grocery store.  Oh man…did I love it grilled on my new TEC Series grill.  I let it come to room temperature, rinsed it and patted dry with a paper towel.  All I used was added sea salt and ground pepper – with just a touch of canola oil. I placed it flesh-side down on the infrared burner set to medium for about 2 minutes – a quick flip with the spatula and onto the skin side.  2 more minutes and YES!

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I love to prepare hearty meals during cooler weather. Stews and soups are easy to prepare with left-over meats and off-the-shelf prepared stocks. With very little effort I can make a pot of goodness that can be re-heated in one pot, or parceled out in smaller servings as needed.

Here are some pictures I took recently when I prepared a big ‘ol pot of stew with grilled vegetables and some left-over grilled lamb.

Grilled Leg of Lamb and Grilled Veggies ready to slice and cut for stew.

Grilled Lamb sliced and placed in stew pot with grilled veggies.

Grilled Lamb & Veggie Stew plated over Penne Pasta

I always think stews and soups are better the next day, warmed up slowly so the flavors integrate into the entire dish. If you try this recipe [Click Here] please send me a note or post a comment below on what you think of it, changes you made and ideas you have! Happy Grilling! CB

There is a pretty big football game coming up in a week and I’ve been invited to share my cooking skills at several parties. Hmmm…

Since I can’t be at every home to prepare some good food off the grill, I thought I’d come up with some recommendations for my friends – you are a friend of mine, right? – to help them prepare food to enjoy while watching the big game.

FACTOID

According the a press release of the Hearth, Patio & Barbecue Association – SuperBowl Sunday is the most popular winter grilling day of the year.

HP&BA Tips:

Pre-game Prep – Plan ahead to ensure that you’ll be watching the game instead of still preparing the food. Prep food ahead of time by marinating meats the day before. On game day simply remove from the refrigerator and place on the grill as needed.
Equipment Check – Eliminate a last minute run to the local store for charcoal or propane by checking levels the day before.
For the Feast – Burgers, steaks, and chicken are the most popular foods for the grill, but try some other appetizing ideas to feed your friends like grilled pizza, grilled veggies and even grilled fruit.
Reci-tips -

• Using skewers? Soak bamboo skewers in water for at least 30 minutes to prevent veggies from sticking.
• Before grilling, trim the excess fat from meat to avoid flare-ups.
• Place vegetables and fruits at the outer edge of the grill to prevent burning.
• When grilling, use tongs or spatulas to move or turn meats instead of a fork to minimize the loss of juices.

Light the fire – Before lighting the grill, apply non-stick spray on the grates. The protective spray cuts down the clean-up time afterwards.
Quick Clean-Up -For charcoal grills, line the bowl with aluminum foil. After grilling, and once the grill and coals are cool (as a rule of thumb, always allow coals to burn out completely and let ashes cool* at least 48 hours before disposing), simply discard the foil with the coals and ash, then wash and reline with foil for next time.

NOTE: If you must dispose of coals and ashes before completely cooled, place them in heavy duty foil and soak with water completely before disposing in a non-combustible container.

I suggest you check out the Char-Broil web site Recipe Search and choose your menu well in advance. Have several items available for different appetites, with some prepared by you and others prepared by guests as they get hungry. I will be making up a big batch of CB’s EZ Grilled Lamb & Veggie Stew – it’s hearty and easy to make a day or two before. Besides a platter of grilled chicken and chopped smoked pork sandwich mix I’ll also have some hot dogs, brats and burger patties ready for the do-it-yourself griller.

I hope your team wins! -CB

There is much conventional wisdom on how to handle chicken. I have developed my own set of procedures through the years and I’m sure you have yours. I often refer to a trusted authority when I have a question in the matter of chicken; The National Chicken Council & US Poultry and Egg Association produces a handy little guide that I keep on my computer (it can also be printed) to answer questions. Here’s a link to download the guide: Click Here

This is one of my favorite foods when I visit Hawaii, found generally only on weekends – usually in school or church parking lots – Huli-Huli chicken grilled over Kiawe (KEE – Ahh – VEY) wood. As I understand it Huli-Huli means turn-turn…and that really explains the picture. Just about any Saturday or Sunday, on any of the islands, you may find a fund-raiser going on that features a portable trailer-size grill parked, fired up and emitting the most heavenly fragrance of smoke and grilled chicken. We found this one in Old Haleiwa Town on the North Shore of Oahu this past summer. Oh Baby! this stuff was wonderful. I bought a whole chicken, some sodas and devoured it while sitting under a canopy in the parking lot of an ACE Hardware store. I’m sure Huli-Huli Chicken is one of the finer meals to be found in the islands! - CB GET THE RECIPE – CLICK HERE

I have a best friend, I’ll call her the “Cupcake Princess,” who believes any day is made better if cupcakes are served for dessert. What a charming way to look at things. She particularly enjoys lemon frosting on her cupcakes by the way. She is a thoughtful and caring person who takes seriously her responsibilities as a citizen, so this isn’t an “ignorance is bliss” philosophy. In fact, I think her sense of life is well balanced. So, regardless of her day, good or bad, she is gently content when presented with a cupcake.

Would that life were so simple.

Today I was reminded of the men and women who are in harms way serving our country – both abroad in distant lands and here at home on the streets. Life for them, and their families, is not so simple. I think also of the folks still displaced by the weather – along the Gulf, flooding in may areas of the country, and other hardships faced.

While it is a simplistic thought – for all of these good people and their families – I wish I could fix them a great dinner on my grill and serve them a cupcake. -CB

Joel is a reader of Sizzle on the Grill and regularly sends me comments or suggestions on preparation methods. I tried his recipe for Slow Roasted Beef Brisket on the Grill and was quite pleased with the results! – CB

Here’s what Joel said when he sent this recipe to me:

Put a disposable aluminum baking pan under the right side burners. Take a whole beef brisket, preferably one with a nice fat cap and cut it to fit the drip pan if it is too large. Rub salt on the fat side (you can’t put too much on). Put the brisket, fat side up, over the drip pan and turn the other burners on. I’ve found that 325 degrees on the built-in thermometer is the best temperature for this. Leave the lid down and cook for 12 hours (an hour plus or minus doesn’t really matter). Remove to a cutting board and let it rest for 20 minutes.

BEEF BRISKET
Equipment needed:
A gas grill with adjustable burners -or- a charcoal grill with enough room to off-set charcoal
A 9-inch x 13-inch x 2-inch disposable aluminum pan
Ingredients:
1 whole beef brisket (with a good fat cap on one side)
kosher salt
fresh ground pepper

HINT: Use the size of the pan to determine what size to cut the brisket. Save the large end for use in soups (Beef Barley soup is my favorite).

1. For gas grills with rocks or bricks, remove the brickettes on one side of your grill and replace them with the pan. For charcoal grills, build your fire on one side of the grill and place the pan on the other.
2. Take the brisket that has been trimmed to fit and salt and pepper the fat side. [Personal Opinion: you can't get too much salt on it!]
3. Turn the burner on the opposite side of the pan on as low as it will go or build fire to low level and plan on maintaining it.
4. Place the brisket over the drip pan, fat-side up.
5. Close the lid and leave it alone for 10 to 14 hours (this gives you a 4-hour “window”,
6. as it doesn’t seem to matter if you take it off at 10 or 14 hours. I
7. usually shoot for 12).
8. When you take the brisket off of the grill, allow it to rest for at least 20 minutes
9. Slice across the grain.
10. This serves a bunch of people, and is good on sandwitches the next day as well.

This menu comes from Mike Stines, a respected barbecuian from Cape Cod and a contributor to Sizzle on the Grill. Read more about Mike in the Author Bios section of this Blog.

Marinated Rib-Eye Steaks
Mesa Sauce
Twice-Baked Potatoes
Green Beans with Dill
Maple-Glazed Baby Carrots
(Serves three)

Marinated Rib-Eye Steaks
The rib eye, also known as a Delmonico steak, is from the small end of the rib roast. It is one of the most popular and expensive steaks.
3 (12-ounce) rib eye steaks
2 tablespoons Cajun spice
For the marinade:
1/2 cup olive oil
1/2 cup red wine
1/2 cup brown sugar, packed
1/4 cup beef stock
1/4 cup balsamic vinegar
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon dried oregano
2 teaspoons cracked black pepper
1 teaspoon dried basil
1 teaspoon dried thyme
To prepare the marinade, mix all the ingredients in a mixing bowl and whisk to combine. Place the steaks and marinade in a resealable food-grade bag. Marinate, refrigerated, at least 4 hours.

1. Prepare the grill for medium-high direct grilling. Remove the steaks from the marinade and pat dry. Season both sides of the steaks with the Cajun spice.
2. Grill the steaks for 3 to 5 minutes per side, or more, depending on desired doneness.
3. Transfer the steaks to a warmed serving platter and allow them to rest for 5 minutes before serving.
4. Serve with Mesa Sauce.

Mesa Sauce
2 tablespoons unsalted butter
1 medium yellow onion, finely diced (about 1 cup)
4 cloves garlic, minced (about 2 tablespoons)
1 tablespoon hot Hungarian paprika
1 (28-ounce) can petite diced tomatoes
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons dark brown sugar
1 tablespoon Chipotle chile powder
1 tablespoon Worcestershire sauce
1 tablespoon clover or orange blossom honey
1 tablespoon Ancho chile powder
1 teaspoon ground cayenne pepper

1. In a medium saucepan over medium heat, melt the butter and sweat the onion until translucent, about 3 minutes.
2. Add the garlic and the paprika, cook briefly.
3. Add the undrained tomatoes and simmer, stirring occasionally, for 15 minutes.
4. Add the remaining ingredients and simmer another 20 minutes.
5. Purée the mixture in a food processor or blender, pour into a bowl and cool to room temperature.

(Yields 3 cups)

Twice-Baked Potatoes
3 large Russet potatoes
4 slices hickory or apple-smoked bacon
1/2 cup sour cream
1/4 cup whole milk
2 tablespoons unsalted butter
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded Cheddar cheese, divided
2 green onions, finely chopped

1. Preheat the oven or grill to 350 degrees F.
2. Bake the potatoes for 1 hour or until easily pierced with a fork.
3. Meanwhile, cook the bacon over medium high heat. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice the potatoes in half lengthwise and scoop the flesh into a large bowl; reserving the skins. Add the sour cream, milk, butter, salt, pepper and 1/3 cup of the cheese. Mash until well-blended and smooth. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
5. Bake another 15 minutes or until the potatoes are hot and the cheese has melted. Garnish with chopped green onion.

Green Beans with Dill Butter
A traditional German side dish - Green Beans with Dill (Grune Bohnen mit Dill) - makes for a different vegetable presentation.
1 pound fresh green beans, trimmed
2 tablespoons unsalted butter
2 garlic cloves, peeled and sliced into thin strips
1/2 teaspoon coarse kosher salt
1/2 teaspoon grated lemon peel
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh dill
Fresh dill for garnish

1. Cook the green beans in salted boiling water until crisp-tender, about 4 minutes. Drain into a col-ander.
2. Melt the butter in a large skillet over medium heat; add the sliced garlic and sauté briefly.
3. Add the green beans, salt, lemon peel, lemon juice and chopped dill; toss to coat. Cook until the beans are hot; transfer to a warmed serving dish and garnish with fresh dill.

Maple Glazed Baby Carrots
Butter and maple syrup combine with baby carrots in this perfect accompaniment to any meal.
2 cups baby carrots cut in half length-wise
2 tablespoons unsalted butter
1/4 cup pure Vermont dark amber maple syrup
Coarse kosher salt and freshly ground black pepper

1. Place the carrots in a steamer basket over boiling water. Cover and steam for about 6 to 8 minutes or until the carrots are crisp-tender.
2. Melt the butter in a heavy skillet over medium-high heat. Add the drained carrots and cook, stir-ring, for 2 minutes.
3. Add the maple syrup and cook until the syrup is reduced to a thick glaze, about 5 minutes. Season to taste with salt and pepper and transfer to a warmed serving dish.