Grill it!

I live in Arizona where hot pads can be required in the heat of summer for the steering wheel.

One of the benefits of grilling outside is it does not heat up the kitchen.

As, I have said before, cooking is not my specialty. Fortunately there are great chefs in the world who share their knowledge.

I do know that before your BBQ you should first prep you grill.

Crank it to high

Use a wire brush to clean

In this Serious Eats article Chef Emeril Legasse shared how he rotates the meat like a clock.

Do you love boneless skinless chicken breasts but have had trouble with the chicken coming out too dry on the grill? Try this! It pairs wonderfully with fresh sliced pineapple grilled. Amazingly yummy! Peaches are great too!

Taste of Home does a fabulous job of sharing the recipes of real cooks around the county. When the fisherman in your family brings home tilapia, salmon, mahi mahi, halibut, catfish, snapper or tuna, these recipes will surely get your moth watering!

Don’t forget to leave room on your grill for veggies. Marinade first is the rule of thumb. You can even grill lettuce. Caesar Salad anyone? 

BBQ with charcoal or an electric grill?

Electric is easier but nothing beats the taste of charcoal. That’s my opinion and I’m sticking to it!

And, for the serious BBQ geek, check out this oh so serious apron (the picture belongs to Think Geek):


I can so picture some of the firemen I know who are part of a craft brew club equipped with this hold-everything, “tactical bbq” apron at their annual beer and rib contest.

What are your favorite BBQ recipes?

Grill Your Dinner


1 ea rib eye marinated and seasoned
1 ea romaine Heart
2 ea lemon

Assorted Veggies to Grill


Preheat grill to high on one side and medium high on the other.  Grill meat 3-4 minutes per side on the hot side and Toss the vegetables in olive oil and season with salt and cook on medium-high side until tender.

Slice the hearts of Romaine and season with olive oil and salt and grill on the hottest spot on the grill until slightly charred.  Chop and season with olive oil and lemon juice.

Tips and Tricks

When using a grill always have two different zones of heat.  On the High Heat side you can finish grilling your corn or crisping up the burgers or steak.  On the medium heat side you can cook vegetables thru without charring the outside.

When mixing spices always check the expiration date.  Previously ground spices are “awake” for 3 to six months after they have been ground.

When grilling bread, brush the bread with nice finishing olive oil and place on the hottest part of the grill.  Brush a stroke of garlic clove over the bread once it comes off of the grill.

When grilling always start with clean grill plates.  To achieve this every time when you are done grilling turn the heat all the way up and shut the lid.  Leave the lid down for 5 minutes and turn your grill off and brush clean.

Steak spice mix: Chile Powder, Smoked Paprika, Black Pepper, Onion Powder, Basil, Cumin
Chef Payton Curry would love to hear from you. If you have questions you can e-mail him at:
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Or visit him at Café Boa