In the United States and Canada, Labor Day (or Labour Day) signals the end of summer. The kids have gone back to school and Christmas decorations are showing up in stores (okay, maybe not yet but you know it won't be long). If you read what the popular media has to say, this is also the end of the summer barbecue season. Time for one last cookout before packing it up for the winter. I bet that if you are reading this you don't believe a word of this. Fortunately, most of the major retailers do and that means this is the big sale week. Stores are going to need to make room for those Christmas decorations and are offering a some pretty good sale prices on everything from grills to charcoal (Kingsford also does some very good pricing this time of year). So, if you've put off buying a new gas grill, smoker or charcoal grill right now might be the time to take another look. Floor models, scratch and dent, and discontinued grills are all hitting sale prices so you can take advantage of the situation. With over 200 reviews of outdoor cooking products I have most of the items you are looking for. So take a look at:

• Gas Grills
• Charcoal Grills
• Portable Grills
• Smokers

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According to Weber's Fastfacts Survey, Labor Day is the second most popular outdoor cooking day of the year. This survey also found that people tend to be cooking out more than ever, and that the younger you are the more you are on the vanguard of outdoor cooking. As a matter of fact, according to Weber, 41% of people under 35 are cooking out more this year than last year, with a big chunk cooking out the same amount and only a small portion cooking out less. There has been a lot of growth in the outdoor cooking industry lately with new products and loads of new equipment, and I think that this increased opportunity is part of the reason for the growth in outdoor cooking. Anyway, I thought I would throw out this question this week:

POLL: Are you cooking out more or less than you were a year ago?
1) A lot less
2) A little less
3) About the same
4) A little more
5) A lot more
6) I just discovered outdoor cooking
7) Other (Please Specify in the Comments)

Related Articles:

• Hot to Grill
• Grilling Recipes
• Indirect verses Direct Grilling

Photo ? 2011 Regarding BBQ Inc., licensed to About.com, Inc.

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As the kids head back to school and the end of Summer approaches its time to end up the season with one last, big cookout. Try these recipes for your Labor Day Cookout and make it spectacular. As you can see from this list the most popular foods for labor day include BBQ Ribs and Beer Can Chicken.

1. To Die for Burgers

These delicious garlicky burgers are topped with avocados and roasted red peppers. This recipe was submitted by Shannon Timmons a Hamburger Contest I ran several years ago.

2. Kansas City Rib Rub

Regarding BBQ Inc.

In Kansas City they know BBQ ribs. This is the barbecue rub recipe for traditional Kansas City-style ribs. Finish these ribs off with a good barbecue sauce and you'll have a fantastic meal.

3. BBQ Beef Ribs

Regarding BBQ Inc.

This is an easy way to prepare delicious, sticky beef ribs on your grill. Remember that the secret to indirect grilling is to make sure that the food doesn't get any direct heat at all. You will need to rotate the ribs occasionally to evenly cook them.

4. Memphis Style Rib Rub

Regarding BBQ Inc.

In Memphis, ribs are traditionally served up dry. This doesn't mean that the meat is tough and dried out, there just isn't a barbecue sauce. This traditional Memphis barbecue rub recipe is the base of a great rack of pork ribs.

5. Fresh Corn on the Cob

Derrick Riches

This is the general method for grilling corn on the cob. Remember not to remove the husks, they will hold in the moisture and keep the corn from burning. You might want to pull out as much silk as you can before hand

6. A Carolina BBQ Rub

Chuck Ozburn sent me this fantastic, classic-style Carolina barbecue rub recipe. Try this rub next time you want to make a traditional Carolina Pulled Pork.

7. Kansas City Ribs

Regarding BBQ Inc.

If you're in the good a sweet, sticky, delicious pork bbq ribs recipe, then Kansas City Ribs are what you're looking for!

8. Grilled Tri-Tip Roast

Regarding BBQ Inc.

Tri-Tip roasts might be hard at time, but if you happen upon it, grilled low and slow, you'll get a great piece of meat with fantastic texture and flavor.

9. Beer in the Butt Chicken

Derrick Riches

This is the classic beer in the butt chicken recipe, developed by a couple of guys with too many beer cans and not enough pans. This chicken is moist and flavorful. About the best way there is to cook a chicken. This recipe uses a smoker to slow roast the chicken with lots of smoky flavor.

10. Carne Asada

Regarding BBQ Inc.

Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion.

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As the kids head back to school and the end of Summer approaches its time to end up the season with one last, big cookout. Try these recipes for your Labor Day Cookout and make it spectacular.

Related Articles:

• Labor Day Cookout
• BBQ Ribs
• Beer Can Chicken

View the original article here

The Bottom Line

The Memphis Pro Wood Fire Pellet Grill is one of the best pellet grills on the market. It combines high quality construction and engineering with versatile cooking capabilities that will let you "grill" almost anything. Able to reach temperatures out to 650 degrees F. this pellet grill can sear a steak while also being able to hold temperatures down to 180 degrees F. so it can smoke, low and slow, any kind of BBQ. Add to this the convection fans and temperature control precision this wood pellet grill can rival the best indoor ovens. This truly is a grill that can do it all and give you authentic wood flavor.

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Pros

• High quality construction
• Versatile cooking abilities
• Large cooking area
• Excellent engineering of the pellet feed system
• Authentic wood smoke flavor

Cons

• At $2,000 it is an expensive pellet grill
• Fills with water when it rains

Description

• 562 square inches of cooking space or up to 834 square inches with optional cooking grates
• 180 to 650 degree F. temperature range
• 16 pound pellet hopper divided into two sections and mounted on the rear of the grill
• Electronic temperature control system works
• Automatic dual auger feed
• Two fans for convection cooking
• Heavy gauge stainless steel rod cooking grates
• 304 stainless steel construction
• Cover and optional cooking grates sold separately
• Made in the USA by Hearthland Products LLC.

Guide Review - Memphis Pro Wood Fire Grill

In recent years there has been an explosion of companies getting into the pellet grill market. With wood pellets becoming more available and more people looking for a grill that can do more than just grill steaks and burgers, pellet grills have moved in to fill the demand. Hearthland Products has been making stoves for decades and pellet stoves for years. In 2010 they introduced their line of pellet grills. This one, the Memphis Pro, is the top of that line costing over 2,000USD. There are five models in this pellet grill line.

What I like about this pellet grill, and the entire line of Memphis Wood Fire Grills is the efficiency of the design. For a pellet grill, this unit is compact, preserving most of its footprint for actual cooking space. The pellet storage bin, or hopper sits in the back parallel to the grill. While you have to get around back to add more pellets it isn't in your way when you are using the grill. The control panel is easily accessible but not in the way. The side tables are actually usable, like most gas grill and you don't have to move everything off to add more pellets.

If you have owned a pellet grill in the past, or at least researched them you know that one of the problems is that they either work great as a BBQ smoker and okay as a grill or visa versa. This Memphis pellet grill can hit and hold temperatures up to 650 degrees F. all the way down to 180 degrees F. This means you can sear a steak and smoke a brisket on one grill. Add to this the fact that the heat is provided by burning real hardwood, so you get an authentic smoke flavor in everything you cook.

As impressive as all this is, it really is the construction that stands out. The thick gauge metals have a great finish that adds to durability and appearance. The internal components are solid and with a little care I believe that this pellet grill can last for many, many years to come.

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The Bottom Line

This is a big, shiny BBQ grill with lots of cool extras. The U-Type burners give this grill even heating, though it is a little low for the size. The infrared side burner lets you heat a pot of sauce or sear a steak and the rotisserie burner gives you worry free rotisserie cooking though you have to pay extra (about $80CAD) for the rotisserie kit to actually use it. The problem with this gas grill, like many similar products, is that quality is not an included feature. Metal are thin, easily dented or bent and of a lower grade of stainless that will allow them to rust, discolor, and stain.

Pros

• Even Heating
• Large cooking area
• Full featured grill

Cons

• Come with a rotisserie burner but the rotisserie kit is sold separately
• Thin, lightweight materials
• Low quality metals
• Limited lifespan
• Low heat output for the size

Description

• Three 17,000 BTU U-Type stainless steel burners
• 560 square inches of primary grilling area for a total cooking area of 730 square inches
• 51,000 BTU maximum output from the main burners
• 12,000 BTU ceramic type infrared side burner under a cover
• 13,000 BTU ceramic type rear mounted infrared rotisserie burner (rotisserie kit sold separately)
• Porcelain coated cast iron cooking grates
• Electric (AA-Battery) ignition
• Low grade stainless steel construction
• Propane tank, rotisserie kit, and cover sold separately
• Made by Winners Products Engineering Ltd. in China exclusively for Canadian Tire

Guide Review - Cuisinart Infrared Gourmet Propane BBQ Model# C782IRS-R

This grill is not built or designed by Cuisinart. Cuisinart, once synonymous with quality kitchen appliances, has allowed its name to be stamped on this gas grill. Previous be being branded Cuisinart this grill carried the Canadian Tire Store brand name Centro. Centro BBQs did not have a very good reputation (see the over 350 comments on this entry on Centro BBQs) so the name was changed. The importer and manufacturer however stayed the same and even Canadian Tire has had to address the fact that the grills look the same, admitting, that yes, they are the same.

The Cuisinart Infrared Gourmet is the largest and most expensive of the Canadian Tire exclusive Cuisinart grills. It boasts a large cooking area, an infrared side burner, and an infrared rotisserie burner (though you have to buy the rotisserie kit separately to use it). This grill is shiny and pretty on the showroom floor and bound to sell well even at this price (around $650CAD). This is too bad. You would be better served with a more basic grill and one that had no or little stainless steel. In this price range stainless steel is the lower grade stuff that holds on to a magnet. This type of stainless steel discolors, stains, and rusts. However this isn't whats going to make you drag this grill to the curb in a couple of years. The quality of the exterior is the same as the quality of the interior. Inferior burners and internal components can cause this grill to corrode from the inside. This means that the grill will fail to cook well as these parts break apart.

The one feature I do like about this grill is the design of the 3-burner system. This is a large grill and in similarly large gas grills you will typically find as many as five burners. This grill used U-type burners that basically turn it into a 6-burner grill without adding all the extra parts to support that many burners. Three control valves give you three zones of heating which is certainly enough.

All in all I would not recommend this grill. It will work fine out of the box but it simply doesn't have the lifespan to justify the investment.

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This is just one of those recipes you have to try to believe. The steaks are caked in salt and then grilled (carefully). The salt crust forms a seal around the steak making it juicy and tender. But don't worry, the steak doesn't absorb the salt.

Prep Time: 10?minutes

Cook Time: 10?minutes

Total Time: 20?minutes

Yield: Serves 2

Ingredients:

• 2 steaks (any cut)
• 2 cups coarse or kosher salt
• water

Preparation:

Mix 2 cups of coarse salt with enough water to make it into a paste, but not runny. Pack it firmly on one side of a good steak and place on the grill, salt side up. When the salt starts to turn brown gently turn the steak over and pack salt on that side. Cook as you normally would. Remove from grill when it's just the way you like it and break off the salt. This might sound a little strange but the salt locks in the flavor and the juices. If you do it right, you'll have the juiciest steak ever.

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These days you can spend anywhere from $100USD to $15,000USD on a gas grill. Generally gas grills are pretty simple to operate. While there are some Common Gas Grill Problems most gas grills are reliable and do a good job of cooking your food. To make the most of your grill investment you can learn how to grill so that you can cook most anything. Of course I know that many people are only interested in grilling burgers, chops, and dogs, but if you are reading this you are probably interested in more.

First of all, let me tell you Secret One. Just because you are a guy (don't worry Ladies just keep reading) you are not born with a gene that makes you a great griller. I know that there is this belief by many that men are born with this skill. It simply isn't true. If you buy a gas grill and expect to turn out something great the first time you are being a little naive. Successful grilling takes practice. (Ladies, nearly 40% of all grilling these days is being done by you so don't take a backseat.)

Secret Two: Practice, practice, practice. I know a lot of people who fire up their gas grill a few times a year and then wonder why they have problems. If should seem obvious. Like any skill it takes time and practice so take Tuesday Nights dinner out to the grill and get some practice before you invite all your friends to a cookout.

Gas Grill Operation: Hot and Fast: For thinner cuts of meat like kebabs, steaks, chops, burgers, and dogs you want to go hot and fast. Follow these instructions:

1. Uncover your grill and turn on the gas supply.
2. Turn on the control valves to high and light the grill (follow your grills instruction manual).
3. Preheat your grill. A good grill should be hot in about 10 minutes.
4. Take a grill brush and clean off the cooking surface.
5. Place your food on the hot grill and stick around. These foods will cook quickly and if you leave you run the risk of burning what you are grilling.
6. Flip when necessary and remove when done.
7. Leave the grill running on high for a few minutes.
8. Take your grill brush and clean off the cooking surface.
9. Turn off the control valves and fuel supply.
10. Allow the grill to completely cool and replace the cover.

Open or Closed? Most gas grills work best with the lid closed. Only with the lid down can they generate the kind of intense heat necessary for high temperature grilling. Of course you must have the lid down for lower temperature cooking to get foods cooked through to the middle and for indirect grilling.

Grilling Everything Else: For Fish, chicken, vegetables, and fruit you want to turn down the heat and grill slower (but follow the basic instructions above). Depending on your grill a setting between medium and low on the control valves is probably right, but you are going to have to keep an eye on the food to make sure it is not burning. Practice will let you know how to set your grill for these more delicate foods.

Indirect: Indirect grilling lets you grill all those things that take too long to sit directly over a live fire. Live roasting in your oven, indirect grilling takes time and a controlled temperature. To set up your gas grill for indirect grilling, simply turn on some of the burners while leaving the others off. What you need is enough space to place what you are grilling (like a roast or whole chicken) to sit on the grill without out any of the burners under it on. If you have a large grill with several burners it is best to place this food in the middle and light the burners on either side. If your gas grill is too small for this, place the food on one side and light the burner on the other. You will have to rotate the food to get it to cook evenly. Read Indirect versus Direct Grilling for more information.

Aside from these basics there are a couple of other things you should know to be an expert gas griller:

• Read your Gas Grill's manual. There is a lot of grills out there that function very different so you need to understand how your grill works.
• Keep your grill clean. A clean grill doesn't flare-up as much and cooks better.
• Practice. Did I say this already?
• Experiment. You can grill almost anything so be adventurous.

How to Grill on Gas Articles:

• How to Grill Ribs on a Gas Grill
• How to Sear a Steak
• How to Make Grilling Packets
• How to Use a Rotisserie
• How to Make Rotisserie Chicken
• How to Grill a Turkey
• How to Make Beer Can Chicken

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There's no better way to cook a pizza than on the grill. The high, dry heat of your grill makes it the perfect pizza oven. This Italian inspired pizza is loaded with delicious flavors sure to make everyone happy.

Prep Time: 20?minutes

Cook Time: 10?minutes

Total Time: 30?minutes

Yield: Makes 4 8-inch pizzas

Ingredients:

• 1 pound sweet or hot Italian sausages
• 1 red bell pepper, seeded and cut in half
• 1 yellow bell pepper, seeded and cut in half
• 4 roma tomatoes, thinly sliced
• 2 cups grated mozzarella cheese
• 3/4 cup olive oil
• 1/2 cup grated Parmesan
• 1/2 cup balsamic vinegar
• 4 cloves garlic minced
• 2 tablespoons fresh rosemary, chopped
• one recipe Pizza Dough or one package frozen pizza dough

Preparation:

Preheat grill. Divide pizza dough into 4 equal pieces. Roll into rounds about 8 to 9 inches in diameter. Combine olive oil, balsamic vinegar, garlic and rosemary. Brush bell peppers lightly with mixture. Place sausage and bell peppers on hot grill. Grill until peppers have started to blacken and blister and sausage is sizzling and browned. Remove from grill and cut the peppers into thin strips and the sausage into thin slices. Place pizza rounds on hot grill. Allow to slight brown on both sides. Remove from grill and top with cheeses, sausage and bell peppers. Light drizzle olive oil mixture over the top and return to the grill over a low heat. Close lid and grill until cheese is melted. Remove and serve.

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The Bottom Line

The Good One smoker is one of the top competition smokers on the circuit. This one, the Open Range, is the smallest of these smokers. Heavy and solid, this charcoal smoker has incredibly precise temperature control via the three "spinner" vents that not only let you set the temperature exactly where you want but let you find out how many turns it takes to get there so you can set it every time. With a removable drip pan, cooking grates and ash pan this is an easy unit to clean. In addition to this, The Good One is amazingly versatile since it can smoke and grill at the same time, but can also be used as an oven.

Pros

• Excellent temperature control
• Heavy, solid construction
• Efficient fuel consumption
• Allows for simultaneous grilling and smoking

Cons

• Limited Distribution
• Cooking grates are a little clumsy

Description

• 360 square inches of smoking area and 360 square inches of grilling space (more smoking area can be added)
• Separate grilling space allows for simultaneous grilling and smoking
• 11 gauge steel body with 14 gauge steel lids
• Precision control "spinner" air vents
• Removable ash tray
• Removable drip pan
• Internal damper separates firebox (grilling chamber) from smoker box
• Large inflatable wheels make the unit easy to move

Guide Review - The Good One Open Range Smoker (Model 30-P)

Chris Marks and his Three Little Pigs barbecue team are one of the top teams in competition barbecue (8 time grand champion of the American Royal BBQ Competition). The Good One Open Range smoker is the smallest version of the smoker Chris takes to competitions. What makes this smoker different than other big, black smokers is the precision of air flow control. The Good One uses rotating vents called spinners that can be turned open with a very fine level of control.

With many heavy steel smokers you get a great deal of smoke leakage around the doors and connections. This smoker fits together with incredible accuracy so the air flows through the vents and not through the doors. Add to that the precision of the vents and you can shut this smoker down, put out the fire, and save your remaining charcoal for your next cook.

This unit comes standard with a 360 square inch smoking grate and similar grilling grate. You can purchase an additional smoking grate or half grate to give you as much as 720 square inches of smoking space. That is more than enough to smoke 4 full size briskets.

The nearly $1,000 price tag makes this an expensive smoker, but the durable construction, excellent cooking abilities, and efficient design make it a perfect smoker for the person who is serious about barbecue. But more than just a great smoker, this unit is amazingly versatile. You can use the fire box area for direct grilling of the smoking chamber as a roasting or baking oven. This is one cooker that really can do it all.

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Lately I've seen a subtle but growing bashing of charcoal grills by makers of indoor rotisserie toaster ovens and gas grills. Charcoal grills are popular, less expensive than gas grills, and tend to be more durable. Companies out to make a quick buck by convincing you that charcoal grilling is too difficult or just too much trouble have been spreading some pretty nasty rumors about charcoal grills that you should not believe. Yes, when deciding between charcoal versus gas you do need to understand that gas is more convenient and generally easier to use. Charcoal, however, has its advantages, particularly when it comes to flavor and the authenticity of the outdoor cooking experience.

1. Gas Grills Produce the Same Flavor as Charcoal Grills

The typical argument says that, "hot juices which drip on the briquettes and vaporize to produce a flavor" (1). These people, typically gas grill manufacturers, tell you that there is no difference in flavor between charcoal and gas. What they say is that the flavor you get from any kind of grill is due to the drippings from the food you are cooking, falling onto a hot surface, burning, and creating smoke. Two problems with this theory. First of all, most gas grills these days don't burn off the grease as much they drain the grease out of the grill. The second problem with this theory is that it is simply not true. Taste tests done by Good Housekeeping, Vanderbilt University, and Cook's Illustrated all prove that there is a taste difference and most people can detect it in most cases. I know I said "most", the exception is that about half the people couldn't tell the difference with burgers or chicken breasts cooked at high temperatures. They certainly could tell the difference with steaks.

2. Charcoal Grills are Harder to Clean

It is true that charcoal is messier than gas, probably because it is charcoal. You are going to get your hands dirty when you use charcoal, but the idea that your charcoal grill is considerably harder to clean than a gas grill simply isn't true. This myth is based on the idea that you don't need to actually clean a gas grill. You know the sales pitch, turn the burners on high for 15 minutes and brush off the grates. Clean, right? No, it isn't clean. Gas grill have to be cleaned out and this process requires removing the grates, the heat tents and maybe the burners. Cleaning out a charcoal grill requires removing the grate, brushing off the surfaces and dumping the ashes. Most good charcoal grills have a way for you to empty out the ashes pretty easily.

3. Charcoal Grills are Slow to Heat Up

This is also true but claims that charcoal grills take up to, "40 minutes to heat up"(2) are utterly ridiculous. The truth is that if you are good about building a fire, and understand how your particular charcoal grill works you can be cooking in 10 to 15 minutes. Compare this to the recommended preheat times for most gas grills, 10 to 15 minutes. Of course lighting a charcoal grill is more complicated and time consuming than lighting a gas grill, but that is the classic trade-off between gas and charcoal. The truth is, however, that lighting a charcoal grill, depending on the type of grill, doesn't take much more time than it does for a gas grill to heat up.

4. Charcoal Grills are Hard to Use

Several years ago the fine people at Ronco ran an infomercial for their indoor rotisserie toaster oven that showed a man trying to light a charcoal grill in a blizzard with wet charcoal and bad lighter fluid. Not only are they trying to say that grilling is too hard, but that most of use simply are not smart enough to do it. Don't believe the marketers who say you are not smart enough to use a charcoal grill. While it might take a little practice, it isn't hard to learn how to use a charcoal grill and you are certainly smart enough to do it. Once the routine is down, lighting and using a charcoal grill is nearly as convenient as using a gas grill.

5. Temperature is Hard to Control on a Charcoal Grill

A gas grill has control valves and typically a hood mounted thermometer. Charcoal grill, those that have lids, come with vents in the bottom and the top and maybe a thermometer. I recommend buying one with a thermometer so you can learn temperature control better. What the gas grill people say is that charcoal grills have to be refueled every hour, which might be true if you have a very hot fire and not enough fuel to start with. The truth is, that most charcoal grills can hit temperatures much higher than many gas grills and can hold temperatures for several hours. The key to temperature control on a gas grill starts with how you build a fire and then it simply becomes a matter of vent adjustment to control the heat. The truth is, with a little practice and a charcoal grill is a precise cooker that is both versatile and powerful.

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Stan Johnson made this great smoker by putting a 55 gallon drum between the lid and the bottom of a Weber kettle grill.

Stan Johnson's Magnum Force Smoker.

Stan Johnson

This smoker was made from a standard Weber kettle charcoal grill and a 55 gallon drum. By using the kettle's excellent airflow and the increased space of the 55 gallon drum you make a smoker large enough to do some serious smoking and make some great barbecue.

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In our modern world we have become so dependent on electricity that we find it very difficult to cope without it. Finding creative ways to deal with power outages however can mean the difference between living comfortably through times with no lights and going hungry. If you are one of the more than 75% of Americans with an outdoor grill then you are already on the road to success. A gas or even charcoal grill can do many things for you during these times. But remember the one thing a grill definitely can not do is heat your home. Don't even think about it trying it. Outdoor grills must stay outdoors.

Of course, this seems pretty obvious and if you know the very basics of grilling you shouldn't have a moment's trouble. However, people don't often think of a backyard grill as a backup cooking appliance for when others are unavailable. Because of this most people will make some basic mistakes. I've compiled the following list of rules and tips to help keep things safe, since some mistakes can be very deadly.

One: Outdoor cooking equipment must stay out-of-doors. Never bring a gas or charcoal grill inside of your house or use it in an enclosed space. These units can create a great deal of carbon monoxide which is undoubtedly unsafe. Every year dozens of people die from carbon monoxide poisoning while using a grill indoors or in an enclosed space.

Two: Always make sure you have enough fuel. For the typical gas grill a full propane tank will give you enough fuel to cook about 30 to 50 meals. One full tank will keep you grilling three meals a day for at least 10 days. Sounds good, but how much propane do you have in your tank right now? Not sure, don't bet on there being enough. It is always a good idea to have a spare full tank at all times. The tank you fill is not the one you need, it's the spare. Store your spare tank in a protected but not enclosed place, especially not in your house. As for charcoal, a 20 pound bag of briquettes should get you through at least 4 to 6 cookouts. If you are betting on using a charcoal grill in an emergency situation, make sure you have at least two 20 pound bags.

Three: Have the right cooking tools and equipment on hand. Sure, you can always throw some burgers or chicken on the grill when the lights go out, but how about boiling water? Many of the pots and pans we use today have wooden or plastic parts that will burn or melt if placed inside a grill. If you have a gas grill with a side burner then you are fine and should use the side burner as much as possible. A 12,000 BTU side burner is going to use a lot less gas than turning on all the burners in your 40,000 BTU gas grill. You can place most pots and pans on the side burner to boil water or heat up a can of soup, but if you don't have a side burner then you will need to place pots and pans inside the grill. Having at least one large saucepan and one skillet that can be used on a grill will give you all the versatility you need to prepare almost anything. If you have camp cooking equipment this is perfect. Also remember that in some emergencies it might be necessary to boil all the water you drink. This will require a large pot and plenty of fuel.

Four: If you don't know how long you are going to be in the dark, conserve early. Don't burn up fuel and food in the first day if you are unable to replenish your supplies for several days. Use fuel sparingly by not preheating for more than five minutes and make sure you turn off the gas before you are done. Gas grills maintain heat for a few minutes after the fire goes out. Use this time to finish up. When using charcoal, light only as much as you need. You can add coals a few at a time if you need more heat or if you need to cook for a longer time. Also plan on heating everything you might need all at once. Most grills have large cooking areas so you can have a pot of two of water going while you cook other dishes. But make sure that you maintain a high level of food safety. Be sure that everything which comes in contact with raw meat is heated to at least 165 degrees.

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Satay is one of the most popular ways to grill meats. These kebabs are made with thin strips of meat and this marinade adds an authentic Asian flavor to it.

Prep Time: 15?minutes

Total Time: 15?minutes

Yield: Makes about 2 1/4 cups

Ingredients:

• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 1/2 cup chunky style peanut butter
• 1/3 cup chopped fresh cilantro
• juice from 1 lemon (about 1/4 cup)
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon fresh grated ginger
• 2 cloves minced garlic
• 1/2 teaspoon cayenne

Preparation:

Combine and mix all ingredients together. Can be stored for a short time in an airtight container in the refrigerator. Good for most any meat. Marinade time is about 1 hour for pieces cut into 1 inch cubes.

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Process Ingredients until?Smooth

Baba Ghanoush - Adding Ingredients to Food Processor

Regarding BBQ Inc.

Put all the ingredients (except the 1 tablespoon of olive oil) into a blender or food processor. Blend until smooth.

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This tip was sent to me by Denise Damiano.

• Cut the eggplant into quarter-inch rounds (easier than length-wise; you'll see why)
• Place a colander inside a larger bowl, or in a plate with deep sides to catch the liquid
• Layer some rounds in the bottom of the colander and sprinkle liberally with salt (don't be hesitant; you won't be ingesting all that sodium)
• Place another layer of eggplant rounds, and sprinkle generously with more salt
• Continue until out of eggplant
• When done, place a small saucer on top of the eggplant and use something heavy to press down on the eggplant (I purchase drinking water, and find a full gallon ideal.)
• If your kitchen is cool you can cover the bowl with a cloth before weighing down with the water bottle, and leave overnight. If you have plenty of room in the fridge, refrigerate. You want to drain the eggplant at least 8-10 hours.
• You will find anywhere from 1/4 cup to 1/2 cup of purple liquid in the bottom of the bowl. The liquid will have sweat off most of the salt, so usually you don't have to season it again. You can run your finger down a round and then lick your finger for a salt taste-test. If you like, you can lightly brush each round with a damp (but not wet) piece of paper towel.

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This is a simple, yet delicious grilled pizza recipe. Remember to use tomatoes that aren't overly ripe and let the pizza cook long enough to get the feta melting.

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Yield: Makes 4 small pizzas

Ingredients:

• 1 32 ounce package frozen bread dough
• 6 large tomatoes, cut into thin slices
• 1 cup feta cheese
• 1/2 cup fresh basil, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• olive oil

Preparation:

To prepare dough: Thaw dough and split into 4 equal parts. (Or make your own: Grilled Pizza Crusts.) Roll each portion into a 1/4 inch thick disc. Brush with olive oil and place on the grill. Cook one side only for 2-3 minutes. Remove from heat and set aside.

Brush tomatoes with oil and grill on medium heat for 1-2 minutes, making sure not to turn them. Combine feta cheese with basil, salt, and black pepper. Place grilled tomatoes on the cooked side of pizza crust. Top off with feta cheese mixture. Place pizzas back on the grill. Cook raw dough side for 4 minutes. Remove from heat and serve.

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Want to get that great Teriyaki flavor into your favorite dish? This marinade is sure to add flavor to whatever you're grilling. This marinade works particularly well with pork and poultry.

Prep Time: 10?minutes

Total Time: 10?minutes

Yield: Makes about 2 1/2 cups

Ingredients:

• 1 cup soy sauce
• 1 cup water
• 3/4 cup sugar
• 1/4 cup Worcestershire sauce
• 3 tablespoons distilled white vinegar
• 3 tablespoons vegetable oil
• 3 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon grated fresh ginger

Preparation:

Combine all ingredients and mix until sugar is completely dissolved.

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If you want barbecue or maybe to smoke some jerky, but don't want to spend the day stoking a fire, then a small electric smoker is probably the answer you are looking for. The Masterbuilt Smokehouse smoker has temperature control and an enclosed and insulated box that holds up to 30 pounds of food and can run for up to 24 hours. The problem with this smoker is that it isn't that simple because getting it to do exactly what you want is a little more of a challenge than it should be.

Image: MasterBuilt

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