For many consumers, purchasing a bbq grill is an impulse decisions, made during the warm summer months when they are overcome by the urge for a specific treat, or simply the ambiance of outdoor cooking. However, the market is loaded with grills of every shape, fuel source, and price point, often making the selection process intimidating and confusing. Luckily, there are grills for every cooking requirement or preference.

An electric grill is designed for use by consumers who face option limitations based on space requirements or safety concerns. An electric grill is also the simplest grill to operate, and requires much less cleanup, maintenance, or cooking knowledge to utilize correctly. However, electric grills do not add any additional flavor to the food being cooked during the BBQ process, though additional accessories are usually available.

A gas bbq grill is the type of grill that most consumers will be most familiar with. Powered through the use of a natural or propane gas reservoir tank, this type of grill is extremely quick, enabling users to begin grilling only minutes after the initial start-up process has been initiated. Additionally, based on the complexity of the grill, traditional style burners, a smoker section, and even a rotisserie attachment may be available. Overall flavor addition to the food is minimal with the use of a gas grill.

Charcoal grills have been in use in one form or another for thousands of years. Charcoal grills are smoky, and even though a charcoal grill takes a great deal of time to prepare for use, and longer than most grills when it comes to overall cooking time, thousands of consumers still enjoy their use.

Grill enthusiasts ignore the negative aspects of charcoaling grilling because no other form of grilling conveys as rich an array of earthy, smoky flavors to meat and other grill materials like a charcoal grill. Charcoal briquettes come in a variety of smoky �flavors� ensuring user satisfaction with regards to taste preference and flavor palette.

Ingredients

• 1 1/2 pounds whole red snapper scaled & gutted
• 4 tablespoons olive oil
• salt freshly ground black pepper
• Prepare a wood or charcoal grill and let it burn down to embers.

Rub each fillet with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Grill for 7 minutes on each side or until cooked. Serve with Charred TomatoJalapeno Vinaigrette.

When grilling meats, it's really important to not rebaste the wings with marinade that is contaminated. Every time you baste the meat, please use a fresh batch of marinade to prevent any potential sickness. Try this marinade the next time you grill up some wings!

1 tbs. dry mustard

1/4 cup soy sauce

3 tbs. melted butter

Pinch pepper

1 package small chicken wings and drumsticks

1. In a large bowl, mix the wings with all ingredients of marinade. Place the chicken wings in the bowl, cover, and marinate in the refrigerator for as long as possible.
2. Preheat the grill for low heat.
3. Arrange chicken on the grill.
4. Grill the chicken wings on one side for 20 minutes, then turn and brush with new marinade if desired. Continue grilling 25 minutes or until juices run clear.

Ingredients

• 1 lg Eggplant (10oz)
• 1 Sweet red pepper
• 1 Sweet yellow pepper
• 2 Zucchini
• 1 Red onion
• 12 Mushrooms
• 1 Tomato; chopped
• 1/3 c Black olives; slivered
• DRESSING 1/4 c Balsamic/red wine vinegar
• 1 tb Dijon mustard
• 2 cl Garlic; minced
• 1/2 ts Salt
• 1/2 ts Pepper
• 1/3 c Basil; fresh, chopped
• 1/2 c Olive oil

Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of muchroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.

Ingredients

• 1 lb Large Shrimp (deveined)
• 1 lb Freah Sea Scallops
• 1 lb Large Mushrooms
• 17 oz Bottled Bar-B-Q Sauce
• 1/4 c Honey
• 4 tb Stone Ground Dijion Mustard
• 8 ea Wooden Skewers
• 2 lb Fresh Fruit (as garnish)

Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit.

Ingredients

• 1 lg Eggplant
• 1 ts Salt
• 3 tb Hoisin sauce
• 2 tb Tamari
• 2 tb Balsamic vinegar
• 1 ts Sugar
• 1/4 ts Hot pepper sauce
• 2 tb Sesame oil
• 1/2 tb Minced ginger root
• 4 ea Scallions, thinly sliced
• 1 tb Sesame seeds, toasted

Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt & place in a colander. Cover with a weighted down plate & leave for 30 minutes. Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic & ginger. Rinse eggplant & pat dry. Pre-heat grill or brioler. Place eggplant onto cookie sheet or directly on grill & cook till tender, about 5 to 7 minutes per side. Transfer to a serving dish & pour the sauce over the top. Sprinkle with scallions & sesame seeds. Serve warm

Ingredients

• 1 1/2 lb Pork tenderloin, fat and
• sinew removed 1/4 c Dry white wine
• 1/4 c Olive oil
• 2 T Lemon juice
• 1 1/2 t Honey
• 1/2 t Tarragon
• Freshly ground black pepper 1. Preheat grill. Cut pork tenderloin crosswise into 1 medallions.
• Place cut side down and flatten to 1/2 thick with broad side of chef's knife or rolling pin. 2. In medium bowl, whisk together the wine, olive oil, lemon juice,
• honey, tarragon and pepper. Place pork medallions in marinade. Turn and marinade at room temperature for 15 minutes or up to two hours in refrigerator. 3. When coals are ready, place medallions, cut side down, on grill.

Cook over medium heat about three minutes, or until juices rise to the surface. Turn and grill on other side three or four minutes, or until no longer pink. Serve immediately.

Ingredients

• 1 1/2 lb Salmon fillets
• 1/2 c Oil
• 1/4 c Vinegar, red wine
• 3/4 ts Garlic salt
• 1/4 ts Salt
• 1/4 ts Sugar
• 1/2 ts Italian seasoning
• 1 Garlic clove, large, minced
• 1/8 ts Pepper
• 1 ts Water

Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade.

Ingredients

• 1 c Red Current Jelly
• 1 c Poupon Mustard
• 1 ea Rack of Lamb
• 1 c White wine
• 1/2 c Butter
• 1/2 c Shallots (minced)
• 2 T Rosemary (crushed)

Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegtables. The marinade sauce also goes well with other foods including mushrooms.

Ingredients

• 1 lb Chicken Breast,
• boneless, skinned 1/4 ts Seasoned Pepper, to taste
• 1 cn Pineapple, sliced,drained
• Pineapple juice, reserved Lettuce leaves Red onion, sliced Red Bell Pepper -SALAD DRESSING- 3 tb Oil, vegetable
• 2 tb Hot Soy Sauce, CHUN KING
• 2 tb Pineapple juice, from reserv
• 1 tb Whoite vinegar
• 1 tb Honey
• 1/4 ts Ginger, ground

Lightly sprinkle both sides of boneless, skinned, chicken breasts with seasoned pepper. Grill; slice into strips. Reserve 2 tablespoons juice from can of pineapple slices. Prepare Salad Dressing (directions follows). Brush pineapple slices with some Salad Dressing, grill 2-3 minutes. Arrange chicken and pineapple over lettuce and vegetables. Top with Salad Dressing. SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb pineapple juice, white vinegar, honey and ground ginger. Shake well.

Ingredients

• 1 lb Yellow crookneck;
• OR- 1 lb Zucchini,
• OR- 1 lb Pattypan squash;
• 1 ts Margarine;
• 2 tb Fresh lemon juici;
• 1 ts Fresh rosemary; chopped
• OR- 1/4 ts Crushed dried rosemary;

Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound total, in half lengthwise. Brush with a mixture of margarine, fresh lemon juice and rosemary. Grill over medium-hot coals, 4 to 6 inches

Ingredients

• 1 1/2 lb Mullet filets
• 2 To 3 limes; juice of
• 1/2 c Butter
• 1 ts Salt
• 1/2 ts Pepper

Place filets in a flat pan; squeeze lime juice on top. Refrigerate 4 hours to tenderize. When ready to cook, place on an oiled grill over hot coals and brush with butter. Season with salt and pepper. Baste frequently with butter as fish browns. Mullet - an Okaloosa County tradition found at political gatherings, seafood festivals and the inspiration for the annual Boggy Bayou Mullet Festival. Mullet is served with cheese grits, cole slaw and hush puppies.

Ingredients

• 1 1/2 lb Grouper fillets
• 1/3 c White or gold tequila
• 1/2 c Triple sec
• 3/4 c Fresh lime juice
• 1 ts Salt plus more to taste
• 2 Or 3 large cloves garlic,
• crushed 1 tb Vegetable oil
• 3 md Tomatoes, diced
• 1 md Onion, finely chopped
• 1 tb Minced jalapeno or serrano
• chilies, or more to Taste 2 To 4 Tbsp chopped fresh
• cilantro 1 pn Of sugar

Serves 4 freshly ground black pepper Place fish in a dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and salt to taste. Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface. Cook on a greased grill for about 4 minutes per side or until flesh is opaque. Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish, Spoon the tomato salsa alongside and serve. *//ichael* & Ms. // | /- // | *//eslie*

Ingredients

• 1 Cup Christmas Lima beans
• soaked overnight in 6 cups water 1/2 Medium red onion thinly sliced
• 1 Bunch mint leaves only
• 4 Tablespoons extra virgin olive oil plus 1/2 C
• 2 Red Jalapenos Or Serrano Chopped, Seeded
• 2 Tablespoons Hot Pepper Flakes
• 1 Teaspoon capers
• 1 1/2 Pounds fresh anchovies (or sardines)
• 3 Tablespoons red wine vinegar
• 1 Head Frisee lettuce, washed and spun dry
• Drain soaked beans, place in 4-quart saucepan with 8 cups water and bring to a boil. Lower heat to high simmer and cook until tender, yet slightly firm to the bite. Drain and cool. Place cool beans in a mixing bowl and add onion, mint and extra virgin olive oil. Season with salt and pepper, toss to coat and set aside.
• Place remaining half cup of oil into a blender and add chilis, pepper flakes and capers and blend until smooth. Remove to bottle with lid and set aside.
• Preheat grill.

Clean and gut anchovies and place on hottest part of grill, and cook through, about 1 minute per side. Meanwhile, add vinegar to bean mixture and toss to mix. Add Frisee and stir to coat. Place on platter. Remove fish from grill, arrange around salad and serve.

Ingredients

• 1 garlic clove, minced and mashed to a paste with
• 1/4 teaspoon salt
• 1 tablespoon red-wine vinegar
• 2 tablespoons olive oil plus additional for brushing the chicken
• 2 tablespoons water
• 1/4 teaspoon ground cumin, or to taste
• Tabasco to taste 1 slice of homemade-type white bread, torn into pieces
• 2 plum tomatoes, seeded and chopped fine
• 1/2 cup finely chopped, seeded and peeled cucumber
• 1/3 cup finely chopped green bell pepper
• 1/4 cup finely chopped red onion
• 2 tablespoons finely chopped fresh coriander or parsley
• or to taste 1 whole boneless chicken breast with skin
• (about 1 pound), halved
• In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

Ingredients

• 1 lb Fish Fillets,Fresh or Frozen
• 2 T Margarine Or Butter
• 1/4 c Lemon Juice
• 1 T Chopped Parsley
• 1 t Dill Weed
• 1 t Salt
• 1/4 t Pepper
• 1 x Paprika
• 1 ea Med. Onion, Thinly Sliced

On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.

Ingredients

• 1 Garlic clove
• 2 T Olive oil
• 1 T Chopped fresh basil
• Salt, white pepper 16 Japanese eggplants *
• 1 Red bell pepper
• 1 Grn. or yellow bell pepper
• 1/4 c Chopped fresh herbs **
• 8 1/2 slices goat cheese
• 1/2 c Walnut pieces
• 1 T Butter
• 1 T Brown sugar, packed
• Cayenne pepper -BALSAMIC DRESSING- 2 T Balsamic vinegar ***
• 1/4 c Virgin olive oil

Salt, pepper *Eggplants should be split lengthwise. ** (basil, oregano, thyme) ***Fresh lemon juice may be substituted for Balsamic vinegar if desired. Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan. Place eggplants, split side down, in marinade and turn several times to coat well. Let marinate 20 minutes. Grill eggplants, split side down, over medium coals. Set aside when done. Roast peppers on grill until charred. Place in plastic bag until cool enough to peel. Under cold running water, peel off charred portions of skin. Cut peppers into eighths, discarding seeds. Set aside. Press herbs onto goat cheese medallions. Heat at 350F 3 minutes until warmed. Saute walnuts in butter. Toss with brown sugar, cayenne and dash of salt. Set aside. Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves. Set 2 cheese medallions beside peppers. Sprinkle sauteed walnuts over top. To make dressing, combine vinegar, oil and salt and pepper to taste. Drizzle dressing over salad.

Ingredients

• 1 1/2 c Sliced Mushrooms
• 1 c Cauliflower Flowerets
• 1 c Broccoli Flowerets
• 1 c Thinly Sliced Carrots
• 1 sm Onion Thinly Sliced
• 1/2 ts Dried Basil
• 1/4 ts Salt
• 1/4 ts Pepper
• 1 tb + 1 t. Low Calorie

Margarine Divided Combine Mushrooms, Cauliflower, Broccoli, Carrots & Onion in A Large Bowl; Sprinkle With Basil, Salt & Pepper. Divide Vegetable Mixture Evenly Onto 4 (18 Inch) Squares Of Foil. Dot Each With 1 t. Margarine. Using The Pyramid Wrap Method, Bring The Four Corners Of Foil Together in A Triangle Shape; Fold Open Edges Together in Loosely Locked Folds, Allowing For Heat Circulation & Expansion. Repeat Procedure For Other Packets. Grill Vegetables 5 To 6 Inches From Medium Coals 8 Min. OR Until Crisp-Tender. (Fat 2.8 Chol. 0.)

The pursuit of cooking the perfect steak is oftentimes a rough experience, but the rewards for pulling this feat off is the perfectly cooked, juicy, and delicious steak. Check out these two popular methods for cooking the perfect steak: oven roasting and grilling.

Grilling

1) Coat the surface of the steak with cornstarch and place it in the freezer about 30 minutes before grilling. This will allow a nice crusty outside to caramelize as you sear it. Make sure the grill is nice and hot before you put the steak on.

2) Dry off the steak so it will get a nice even browning.

3) When the juices appear on the surface, turn the steak over. Use tongs to turn the meat over, never a fork.

4) Add a pat of butter to the top of the steak and let it drizzle through the meat.

5) Touch the surface of the meat to test how well done it is. It is done when your finger yields to the surface of the meat. If you have an instant read thermometer, you can use that to test the internal temperature. Add another 5 degrees to the measurement after you take the steak off the grill - it will continue to cook.

6) Let the steak rest for about 5-10 minutes before eating for the best taste.

Roasting

1) This works best with a cast iron skillet. Turn on the heat under the skillet until it gets very hot and just begins to smoke, add enough oil to the pan just to coat the bottom.

2) Season the steak to your taste.

2) Turn the oven up to 425 degrees. Sear the each side of the steak in the hot pan.

4) Roast the steak in the oven for about 7 minutes for medium rare.

5) Let the meat rest for about 5-10 minutes

Be careful when taking the pan out of the oven because the handle will be very hot. The steak will be be juicy on the inside because you sealed it in when you seared it.

You are bound to have a hit with either of these two methods, but to get the most enjoyment out of your particular preference of steak, follow these guidelines to determine the temperature of your desired meal.

Internal Meat Temperatures Guidelines:

Rare 120 degrees

Medium Rare 130-135 degrees

Medium 140-145 degrees

Medium Well 150-155 degrees

Well above 160 degrees

Ingredients

• 1 lb Ground Round
• 1/2 ts Salt
• 1/2 ts White pepper
• 1/2 ts Garlic powder
• 3 tb Cajun Power Garlic Sauce
• 1 tb Worcestershire Sauce
• 1/2 ts Black Pepper
• 4 tb Italian Bread Crumbs
• 1 ts Old Bay Seasoning
• 1 cn Mushrooms
• 4 tb BUTTER
• 1/2 ts Onion Powder

Saute mushrooms in 1/2 stick of butter. Mix ground beef with spices thoroughly. Fashion into thin patties (1/4 ); 5 inches in diameter as they will shrink and get thicker after grilling. Grill until desired doneness. Garnish with mushrooms, tomatoes, SHARP cheddar cheese and lettuce. Serve on an Onion roll. Purple onion slices are optional for those who enjoy that sweet onion. Hamburgers tend to get a little boring but this will change your mind about the traditional burger. This is not a HOT burger, so stay with the spices. It is a little extra trouble with all the ingredients but it is relished by my family. Hope yours enjoy it too. Joey Aguzin in New Awlins. DSVN60B

Ingredients

• 1 1/2 Cups Nonfat Plain Yogurt
• 2 Tbsp Lemon Juice
• 2 Tbsp Fresh Chives chopped
• 1 Tbsp Olive Oil
• 1/2 C Onions chopped
• 1 Box (10 Oz.) Frozen Spinach thawed
• 1 C Fresh White Bread Crumbs
• 3/4 C Walnuts finely chopped
• 2 tbsp Fresh Thyme chopped
• 1/2 C Chicken Broth
• Salt And Pepper to taste 8 Boneless Skinless Turkey Breast slices
• (1 1/2-1 3/4 Lbs.) sprig Parsley garnish

In a nonreactive bowl, stir together the yogurt, lemon juice, and chives; set aside until serving. This will have to be refrigerated if the wait is more than 1 hour. Heat the oil in a large skillet. Add the onions; cook until soft, about 5 minutes. Put the spinach in a strainer; press on it firmly to remove the excess liquid. Add the spinach to the skillet; cook 3 minutes more. Transfer the mixture to a large bowl. Add the bread crumbs, walnuts and thyme; then stir and toss with a fork to combine. Add the water or broth; stir until blended. Season with salt and pepper. Place the turkey breast slices in a single layer on your work surface. Sprinkle lightly with salt and pepper. Divide the spinach mixture evenly among the turkey slices, patting and spreading it over the top half of each slice. Starting from the filled end, roll up each slice pin- wheel style to enclose the stuffing and make a log-shaped roll. Coat each with no-stick cooking spray. Prepare your grill. Grill the turkey rolls 4 to 6 inches from hot coals for about 15 minutes. Turn the rolls three or four times, until they are well browned and turkey is completely cooked. Arrange the rolls on a platter. They are also very good cold. Spoon some of the yogurt sauce over the tops and garnish with the parsley. Pass sauce at the table. Recipe from California Walnuts. Per serving: 376 calories, 16 grams fat, 37% calories from fat.