The nice thing about steaks is that, unlike hamburgers, I don’t have huge shoots of flames erupting from the BBQ from lots of grease. And I hate getting splattered with grease while I grill. :-p With steaks, it’s a little nicer.

This summer has turned out to be a little weird. I am not sure why. Maybe it has to do with the very unusual and extreme weather we’ve been having. From wacky late frosts to flooding to tornadoes, it’s been WEIRD in Upstate New York. We even had a power outage for the first time in a LONG time here. I don’t mind them so much– the sons miss the xbox headset, sure, but I can always cuddle with a nice book in a quiet corner. But I’d really rather not have the tornadoes and floods, thank you.

How’s your summer going?

In April, we had a vicious windstorm that blew the grill right over! I was afraid of looking inside. I had become rather burned out from fixing things, and didn’t want to face a broken grill. So I procrastinated. But then the weather got very hot and then I got a nice patio set. So I reconsidered. I know! It sounds like something out of the bipolar rehab treatment centers or something, I was up and down so much. :-p

But the grill worked and I had a blast cooking!

The only problem with the grill is the ignitor. It’s that little battery-powered device that, when pressed, ignites the gas. The ignitor ALWAYS dies on me after ONE TIME, for every grill I’ve ever had. I put in a new battery, I check the contacts, everything. What is it with ignitors? They never last more than one time.

SO I have to light the grill by hand, which I hate. :-p

Does your grill ignitor work? Got any suggestions for mine?

It was cheap– on clearance at Lowe’s. They are trying to clear out all their grills, now that summer is almost over. So if you have been looking for a good deal on grills and other summer stuff, now’s the time. I was very pleased with the cost.

Our old grill was far, far gone. I was using it still, even tough I knew it was dangerous. The ignitor doesn’t work, and the burners are tempestuous. I had to light the old thing with a match… and hope that I didn’t blast off my eyebrows when it lit. Came pretty close a few times, lol. :S Designers Fountain Lighting is pretty… fountain gas flames, not so pretty.

Anyway, this new grill is double the size of the old. AND it has a burner on the side!!! We have been without a stove since early May, when we gutted the kitchen. How I wish I’d had this grill during that time.

We still have a few weeks of outdoor cooking before I move back to the kitchen, though. So I’ll get plenty of use out of it.

The ignitor works!! A simple touch of the button!

And the grease pan works!!!! My old grill didn’t have a drip grease pan. Everything slopped into a bucket underneath… when I remembered to put it there, that is. :S

I am so happy with the grill.

Well, anyway, I’m trying to come up with more ideas than the “hamburgers and hot dogs” stuff for the grill. I tried this teriyaki marinade on the chicken recently.

It was “OK.” I was surprised that it didn’t turn out better– it was Ken’s brand Teriyaki marinade. It was too sweet and not tangy enough. Still, very palatable.

Spiedies are very easy to make, and they are inexpensive (well, more inexpensive than best wrinkle cream!); I usually buy my meat in bulk when it’s on sale, so that helps cut costs. A bottle of spiedie marinade is about $1.75 here.

Easy Peasy Spiedies
serves 10

3 pounds beef, cut into large cubes
1 red pepper, cut into bite-sized chunks
1 green pepper, cut into bite-sized chunks
1 yellow pepper, cut into bite-sized chunks
1 white onion, cut into bite-sized chunks
3 cloves elephant garlic, cut into chunks (optional)
1 bottle “Original State Fair” Salamida Spiedies marinade (available at grocery stores, or online at Spiedie.com)
Bamboo or metal skewers

Prepare the ingredients:
In two large plastic zippy bags, distribute the ingredients evenly. Seal the bag. Flip the bag over the coat the contents with the marinade. Place the bags in a large bowl. Refrigerate for at least 24 hours.

Prepare for grilling:
Stab the meat and vegetables onto the skewers. Don’t overpack the skewers; I generally add three chunks of beef, four peppers, an onion slice, and a garlic clove. The food will shrink as it cooks, so press the food close together.

Set on the grill and cook on low. My grill is a little exuberant, even on low setting; it took the entire platter only 20 minutes to cook thoroughly.

Serve with flat bread, olive oil or Greek salad dressing, feta cheese, and fresh kale. YUM!!

I will be having a work crew of dear brothers and sisters over. I need to plan meals for them (probably just dinners, I think). I’ve been on a semi-raw diet (salads, fruits, etc), but I think with all the ab workouts the guys will be getting (plus, some of them like their meat), I will have to be cooking a little more that I have been. It’s been a little dicey, trying to think of stuff I can make for them. I will not have a kitchen during this time– no sink, no dishwasher, no running water for a day maybe (!), and no stove. My microwave is this tiny thing (plus, I won’t have any electricity for it)… all I have is my grill. I will be grilling foods, and that’s it. Well, there’s the crockpot, too.

So I have to REALLY prepare. I intend to make spiedies (who doesn’t love those), hamburgers, grilled chicken with salads…. not sure what else to make, though. My garden won’t produce anything for a good 2 months yet…. I usually grill veggies all summer long then. I’m not sure what I’ll do, maybe *shudder* BUY zucchini and peppers from the supermarket! Eek!

So, I will be extremely busy not to mention super-challenged by the cooking. If anyone has some ideas, please send them along!

1. Think salads!
Salads are great for the summer. We have a garden full of greens– lettuces and spinach of all kinds. It’s a breeze to pluck the leaves and toss into a salad bowl. I usually have just the leaves in a big bowl with shredded carrot. Any other veggies, i serve on individual plates at the table, for everyone to pick and choose to add to their salad: cucumbers; tomatoes; red onions; olives; cubanelle, red bell, and green peppers; chickpeas; crumbled feta cheese or other shredded cheese; raw snow peapods; shredded red cabbage; and more.

2. Grill those veggies!
I do a lot of grilling in the summer, but I don’t do meat as much as I grill the vegetables: white onion slices; eggplant slices; zucchini and yellow squash sliced lengthwise; leftover boiled potatoes, sliced; and more. I sometimes marinade my veggies in a little olive oil and balsamic vinegar before throing on the grill. Yum!

3. Eat Greek style!
I love Greek food, and it’s perfect for summer dining. Serve plates full of lettuce greens, feta cheese, sliced grilled meat (like chicken or lamb) and olives. These combines with flat bread and some table fruits like grapes and watermelon make for a fancy, easy meal.

4. Stir Fry!
Stir fry meals are so easy. I slice the chicken or beef and saute in a large wok with a little olive oil and soy sauce. Once cooked, I throw in every veggie I can find– mushrooms, garlic, sliced carrots, fresh broccoli and cauliflower, and onions. I saute very quickly for about 10 minutes. Serve with hot rice (from the rice cooker) and it’s ready. This meal adapts well to frozen vegetables, too. I often dump a bag of frozen broccoli into the wok instead of chopping up the fresh broccoli. It’s still so yummy!

5. Make ahead meals!
I often make extra of a recipe and freeze it. This makes meals so easy– all I have to do is pull the meal out of the freezer or fridge, thaw it, and cook. I often do this with my Hybrid Lasagna (I’ve never frozen the meal, only refrigerated it), and my Wow Chow meatballs (which freeze very well). The meatballs are great– all you have to do is cook the meatballs in sauce, and boil water for pasta. Easy!

Summertime is when I get more creative with my meals, because fresh vegetables are plentiful. They are so versatile, and there are so many of them (and all so yummy!) that the possibilities are endless! Enjoi.

National Champion Pit Master Mike Davis of Lotta Bull Barbeque in Oklahoma shares some of his secrets:
• When cooking larger cuts of meat, always use an indirect heat as a source. Using the direct heat method will char the outside of the meat without allowing the inside to cook properly.
• When grilling, use a “smoker” box of aromatic hardwoods such as mesquite, hickory or pecan to give that distinctive wood smoked flavor.
• Use olive oil or any other cooking oil to coat the surface of vegetables to add crispness and to hold on spices and seasonings.
• Using a spray or baste during cooking will help keep the meat moist and flavorful and will help to keep the meat from drying out during the cooking process.
• A mustard slather can be used to thoroughly coat the meat to help hold spices and seasonings in place during preparation.
• Pay careful attention to pork and poultry when grilling, you must make sure both meats are properly cooked through.
• Always grill in a well ventilated area, away from eaves and overhangs that can trap toxic fumes.
• Just like I prepare for my competitions, frequent heartburn sufferers should come prepared to enjoy the foods you love and start your 14-day course of Prilosec OTC in advance of your BBQ event.

Happy Independence Day! And happy grilling!

5 pounds beef steak (I slice mine into chunks for quicker cooking)
1 cup Balsamic Vinegar
1/2 cup olive oil
2 tablespoons dried basil

In a large bowl, pour all ingredients over the meat. Allow to stand at room temperature for an hour. Heat up the grill, and lay the meat on the grates. Sear the meat for about 15-20 minutes. Once seared, move the meat over to one side of the grill (pile them up if you have to, they won’t stay there long). Then, lay a sheet of aluminum foil across the grates. Place the seared meat on top of the aluminum foil, and throw a few sliced white onions on top. Allow to cook for 15 minute smore or so (depends on how you like your meat– I like mine medium rare to well done).

Serve with fresh green salad, sliced cantaloupe, and potato salad. DELICIOUS!