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Try some Halloumi® cheese on the grill. Tasty!

This weekend ask your grocer if they have any Halloumi® Cheese.

It’s a tasty cheese imported from Cyprus.  Cut into 1/2 inch thick slices or 1 inch cubes on a skewer – placed on the medium-hot grill it doesn’t melt into a drippy mess. It does get a nice crispy brown surface that is mighty tasty. Serve it with crackers and cold meats, as part of an anti pasta plate, with artichoke hears or other simple flavors that will contrast or compliment the slightly salty taste and ‘al dente’ texture.

It’ll give you an entirely new perspective on the phrase: “Grilled Cheese.”

Happy Grilling!

Last week I got a package in the mail. I do a good deal of shopping online and didn’t think much about the size of the box as it easily tucked under my arm for the walk home from the post office. On closer inspection the shipping label was from Char-Broil so I figured it must be some replacement cooking racks I’d ordered. When I opened it – surprise!  It was the Rambler Grill I’d ordered. How cool is this!

First of all it comes in what looks like one of those black canvas laptop computer cases. When you open the case you think: “Uh – where’s the grill?” It’s all there inside a case so slim it could fit under a car seat or take up virtually zero room in even the smallest trunk.  All the parts neatly secured in pockets and the cases zippers shut with a handy shoulder strap.

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While mom's read the labels - take notice of the little one who has a sausage sample and doesn't need any guidance on how good it tastes!

The Char-Broil 2009 Summer Grilling Tour shared the ‘juicy little secret’ at the Taste of Cincinnati this past week. It’s the 4th consecutive year the team has made an appearance and by all accounts – it was a grand time!

The folks in the picture are learning first hand about the juicy secret of great tasting food grilled on Char-Broil infrared grills. At the sample table were Bubba Burgers, Hillshire Farm Sausages and Buccaneer Blends sauces.

The Char-Broil grilling team heads to Richmond, VA this week for the Beer, Bourbon & BBQ festival. As a bonus they get to visit and say hello to the men and women who serve at Ft. Eustis Army post and Langley Air Force base!

Check out the tour schedule: CLICK HERE

The United States has designated the last Monday in May as  Memorial Day, when a grateful nation might demonstrate personal gratitude and respect to the  memory of men and women who have died in wars or in the service of their country and to the families who have lost their loved ones. Memorial Day is not limited to honor only those Americans from the armed forces. It is also a day for personal remembrance and quiet contemplation when families and individuals honor the memories of their loved ones who have died. Church services, visits to the cemetery, flowers on graves or even silent tribute mark the day with dignity and solemnity. It is a day of reflection upon the countless acts of selflessness that have paid for our freedoms.

Whatever you choose to reflect upon today, I trust you will do so with respect and honor for those who have made it possible. – CB

Seems like I’m always asking other folks what they are grilling.  While 99% of the posts I author about food are those I grill and eat – but that’s work! (I  know…) So today I figured that turn-about was fair play and I’m posting two photos of what I cooked on my grill last night!

1" thick sirloin beef steak with only a pinch of gray sea salt & a spritz of canola oil before searing to Med Rare on 3 burner RED infrared grill.

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That is a picture of one tasty burger my friend.

Bubba Burgers® is a sponsor for the 2009 Char-Broil Grilling Tour. Recently I got a couple of boxes ‘for test purposes.’ Hey – it’s tough duty.
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Hiya CB -

You know we love to grill on charcoal, old-school style cooking, here in Alabama. And we love to grill burgers!  We wanted to share a favorite hamburger recipe and, well – we couldn’t select just one favorite….

It just doesn’t get much better than a charcoal grilled hamburger topped with bleu cheese, red onions, and walnuts. Or maybe a grilled burger inspired by the Cuban Sandwiches we get in Miami – served in a hot bun with layers of sliced pork, ham, cheese and pickles? But what about the…. As you can see, we gave up trying to pick our ‘favorite.’  How bout you readers decide?

~ Kate & Allison
Girls on a Grill
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Awards will be presented May 29, 2009 in New York.

I won’t be attending the Independent Publisher Book 2009 award event in New York next week – but I’m so very pleased to tell you that Everybody Grills! will be awarded the Bronze (3rd place) for the national ‘Cookbooks’ category.  (Hey – for our first time outta the gate – I’ll take it!) More than 4,000 books were entered in the competition.

Special congratulations to  Char-Broil and the wonderful supporters who made it all possible. A big congrats to the most tasteful, talented and patient editor in the world – Lisa Kahn.  And, of course,  thanks and congrats to everyone at Creative Homeowner who undertook the effort to make this cookbook look so good that folks want to eat the photos! I’m pleased at the reception for this cookbook and so very honored to be a part of the development and featured in the final production.

You can get your copy today at the Char-Broil web site. CLICK HERE

Happy Grilling!

There are short-cuts and there are mistakes. Last week when preparing a whole chicken for the rotisserie on my 3 burner RED infrared grill, I got a bit ahead of myself and forgot to properly secure and tighten the wing nuts that lock the ‘forks’ in place on the spit.  Big mistake.

A 3lb chicken centered & trussed on the spit. NO rub or oil on the bird just a combination of apple-cherry-mesquite wood chips for smoke. Oops - forgot to fully tighten the wing nuts on the forks!

As the chicken rotated on the spit, cooking and shrinking just a bit, the metal got hot and things started to slip. I believe the technical term is “chicken slippage.” OK, I just made that up.

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