Don’t forget to check out our one-of-a-kind BBQ-themed Christmas cards at www.shop.thebarbequer.com.  They’re created and printed here in the U.S.A., and the price includes shipping — no matter how many you buy!

Traveling to the game?  Prepare and wrap submarine sandwiches, containing several types of deli meats and cheese, in heavy-duty aluminum foil.  Place around the edges of the grill grid while you’re tailgating and give one to each of your friends before you head into the game.

For more tips, visit www.thebarbequer.com.

Let me say this right up front… this cookbook is not for the faint of heart.  Or for those who haven’t yet added a Big Green Egg to their barbecue grill lineup.  But it is perfect for those EGGheads out there who are scrambling to expand their recipe repertoire.

Simply titled Big Green Egg Cookbook, it features more than 160 newly-developed recipes that run the gamut from appetizers such as Mission Figs with Mascarpone, Honey and Chopped Walnuts and Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce to desserts such as Chocolate Pecan Bourbon Pie and Red Chile & Lime Shortbread Cookies.  In between there are Vegetarian Meals, Baked Goods, Breakfasts, Sauces and Rubs, and more.

I decided to invite some friends over, fire up the EGG with the recommended lump charcoal, and try four recipes:  Tandoori Chicken, Twice-Baked Potatoes with Smoked Gouda and Grilled Scallions, Cremini Mushroom & Cheese Turnovers and Naan Bread.

So… in the interest of full disclosure, this was the first time I really used my Big Green Egg.  And it showed.  I bit off way more than I could chew by trying to do this many recipes – and some of them needed to be barbecued/grilled at different temperatures.  So by the time I wanted to put the chicken on, the fire had died down a bit too far so it was a struggle to get it done at the high 500 degrees that the recipe called for.  I made two other boo boos – I let the puff pastry for the Turnovers come to room temperature, which made it just about impossible to unfold.  I ended up pulling it apart and rolling it out to try to get it to conform to something resembling squares.  The other thing is that the Naan dough would not rise.  I ended up throwing away the whole ball of dough out of frustration (mostly because I was too busy trying to juggle all of the other recipe requirements).

Here’s the good thing.  When the three remaining dishes were finished cooking, they were awesome.  The flavors were just unbelievable – especially the Twice-Baked Potatoes and the chunky mushroom and provolone cheese-filled Turnovers (no matter that they were horribly misshapen).  I can tell you that I will make them both again, and then again.  They were that good.  The Tandoori Chicken was really tasty too.  It’s another “repeat” recipe as far as I’m concerned.

This cookbook is perfect if you are an EGGhead, a patient cook, an adventurous eater, and have a little extra money to spend on gourmet recipes.  The $50 price tag reflects the serious nature of this hardcover book.  It is a tasteful holiday or special occasion gift.  You can find it at your local Big Green Egg dealer (which you can find by logging on to www.biggreenegg.com).

 For more barbecue cookbook reviews, visit www.thebarbequer.com.

It’s hard to think that anyone puts their grill away for the season, but alas, it happens.  If you’re ready for your grill to go undercover, it’s a good idea to get it cleaned up first.

Keeping your grill clean, inside and out, helps it to burn more efficiently, prevents food from sticking and adds to your grill’s longevity.  If you store your grill for winter, always give it a good cleaning before it gets put away, and the first time you take it out of storage, check it thoroughly and wipe it out with a damp cloth. You should always follow the cleaning instructions in the owner’s manual for the best way to clean your grill, but in the meantime, here are a few quick ideas for cleaning up your act.

Charcoal grills are a cinch to clean.  All you have to do is remove the grids and clean the inside and outside with hot, soapy water.  (If your grill is has a porcelain enamel finish, never use an abrasive cleaner or anything that can cause scratches because porcelain is glass and can be damaged.)  If your grill is on a cart, you can wash that with soapy water too.  If you have a backyard, just roll the thing out there and break out the hose and a bucket of soapy water!

Gas grills are a bit more complicated, and plan on taking a good chunk of time for cleaning.  Just know that your efforts will pay off with a grill that lasts longer!  You’ll want to clean the interior walls with hot, soapy water or a spray cleaner – here’s where a good scrub brush will come in handy.  I also employ a spray can of oven cleaner or grill cleaner, but only on my grills that DON’T have aluminum parts.  The outside gets the hot, soapy water treatment.

Your grill color fading?  It’s possible to repaint with heat-resistant grill paint.  Make sure it’s dry before firing up the grill again.

Check the venturi tubes (gas tubes) to be sure they’re clear.  Spiders like to build nests in them, and if the nests are not removed, they’ll prevent gas from flowing to the burner (most newer grills have little screen guards, but it doesn’t hurt to check it out).  See a nest? Poke through it with a pipe cleaner or a tiny bottle brush.

You’ll also want to clean up or replace lava rocks or ceramic blocks, because greasy build-up leads to flare-ups. The easiest way to get them clean is to simply turn them over.  Otherwise, make the inexpensive replacement.

If your food grids are dirty, crank up the heat and take a heavy-duty grill brush to them.  If your brush has already bitten the dust this season, crumple up a bit of aluminum foil and grip it with a pair of tongs, and “scrub” the grid.  If they’re really a mess, remove as much gunk as you can, then take them out and spray them with some spray oven or grill cleaner.  Let them sit for about 15 minutes, and give the cleaning another try.  If you’ve been really bad about keeping the grill clean this season, you may need to lather, rinse and repeat!  Note: Don’t use these cleaners on aluminum grill parts.

If you must shut down the grilling fun, at least have your equipment ready and raring to go when Spring rolls around!

Summer is officially underway, and so is peak barbecue season!

But is your grill in less-than-peak condition? Are you thinking it’s time to buy a replacement? There are lots of good, basic grills on the market, but here are a few models we found at the recent Hearth, Patio & Barbecue EXPO that you may want to consider.

The Memphis Pro, made by Hearthland Products, won awards for both Best-in-Show/Outdoor Room Products and Best in Category at EXPO this past March. It is just one grill in the company’s line of Memphis Wood Fire Grills, which are described as “3-in-1 Outdoor Cooking Centers.” If you have one in your backyard, you essentially have a grill, a smoker, and a convection oven. The Pro is fueled with pellets, and sports a 16-pound, high-capacity hopper. The hopper is divided into two 8-pound fuel bins, so those who like experimenting can mix two flavors of pellets. A dual-fan convection system provides even heat circulation, and the grill operates at peak efficiency thanks to a gasket-sealed, insulated double-wall lid – especially helpful if you live in an area of the country with lots of cold weather! There are lots of other bells and whistles on this grill (e.g. one-touch Intelligent Temperature Control), and it has a 5-year limited warranty and is made in the U.S. They’re a bit pricey, coming in at $2,499 for the stainless model and $1,999 for the painted model, but my guess is that you’ll have this grill for the duration. This one is worth a look. I’m already thinking wood-fired pizza… Log on to www.hearthlandproducts.com for more info or to find a retailer near you.

It really was no surprise that the Element Grill by Fuego won the HPBExpo award in the Gas Barbecue category. This gas grill may be little, but it’s mighty. If you have limited space in which to cook al fresco, check out this grill – it does just about everything but the dishes. Its super-sleek design has a patent-pending dual-zone burner, cast-iron cooking grate, a handle inside the lid for hanging, handles for hanging towels or tools, and locking-caster wheels. Some models have a swing-out wood tray. Add the optional pizza stone or cast-iron griddle and you can double or triple the fun. All this in a little package that is 36-inches high (including the lid) and 21-inches round! The Element is available in stainless steel, dark grey, red or white, and they are priced at $399 to $599, depending on the configuration. You can get more info at www.elementbyfuego.com.

You live in an apartment or condo where there’s no open flame allowed? Or maybe you just prefer to plug in to cook out? Dimplex recently introduced a grill called the PowerChef TBQ. The grill is available in a number of different configurations, including a few that are sized perfectly for smaller areas. All the models plug into a standard electrical outlet, but the patent-pending EvenSear dual cooking element system can reach to 650 degrees – perfect for searing steaks. An electronic touch panel allows users to set the type of food being grilled, the thickness of the cut, and the degree of doneness that is desired. The grill will tell you when to place the food on the grid, when to flip it, and when to remove it from the heat. Amazing. All styles are created with a matte black finish to extend the life of the “look” of the grill. Options include an LED light, a hot dog roller, skillet and grill cover. Prices range from $199 to $599, and you can get more information at www.powerchefgrills.com.

If you’re interested in charcoal, Weber has introduced the One-Touch 22-inch Platinum Grill that is available in black and brick red. The style seems to have been inspired by both the traditional kettle and the Performer. It features two thermoset side work tables and a Tuck-Away lid holder which allows you to simply lift the lid and glide it back into position. It offers 363 square inches of cooking area, and it comes with a plated-steel, hinged cooking grate, and a removable, black aluminum high-capacity ash catcher. The heavy-duty steel cart frame is coated with weather-resistant enamel for years of rust-free use. They retail for about $300. You can find out more about Weber grills at www.weber.com.

While the economy clearly has limited the number of new grill introductions this year, there still are a few models out there that are worth a look-see.

For more barbecuing and outdoor living ideas, visit www.thebarbequer.com!

Rib-O-Lator

We applaud the entrepreneurial spirit that exists in this country, and we’re thinking that the barbecue biz is especially jammed-packed with folks with great ideas. One of those fun ideas is a product called the “Rib-O-Lator.”

We found this product at the trade show we attended in March, and have had a bit of time to play around with it after the inventor was generous enough to send one over for a little product testing.

First, the specifics – the Rib-O-Lator is tray system that fits on your existing rotisserie rod, and it greatly increases the amount and types of foods that you can rotiss. (Think of those chicken rotisseries that you see in the deli department of your grocery store, and then imagine a smaller version on your grill.) The four trays that make up the system are made of durable, rust-proof stainless steel, are 18-inches long, and offer a very generous 360 square inches of cooking space. The trays reduce flare-ups because foods are not being cooked over direct heat. They were made initially to hold four racks of ribs, but in total, they can hold 20 burgers, 20 chicken breasts, 60 hot dogs, 16 pork chops, 16 ears of corn, 12 steaks, 4 full-length fish fillets, etc. I think you get the idea. And with a little effort, the trays can be detached and put in the dishwasher for cleaning.

In the spirit of “necessity is the mother of invention” inventor Bob Garnache created the Rib-O-Lator because when barbecuing ribs, he was frustrated about the inconsistency of the fire, and wanted a way to make the perfect rib without over- or under-cooking. After a bit of workshop tinkering, the Rib-O-Lator was born, er, formed. Since then, he and his son Ryan have been winning lots of awards at barbecue contests with their workshop wonder.

The device fits on most all medium- and full-size gas grills that have rotisserie capabilities, and it also can be used on a charcoal kettle grill with an extender (available on the Rib-O-Lator website).

The one caveat is that you really need to be sure the foods on the trays are properly balanced. On our first try, we did what I’m sure we all do – didn’t much pay attention to directions and put on a few country-style pork ribs and a few whole potatoes. Because it wasn’t balanced properly, we lost a rib and started a beaut of a flare-up. So be sure the trays are properly balanced, and you’ll be fine.

The Rib-O-Lator sells for about $90, and you can learn more or get one at www.theribolator.com. And definitely watch the some of the videos!

(See other cool barbecue products at www.thebarbequer.com!)

In the “why didn’t I think of that when I was standing beside my barbecue grill?” department, we now have Fire Wire®. These food-grade, stainless steel barbecue skewers are made from cable wire – which means that you can load them up and roll them up into a ziptop bag with your favorite marinade. They’re about 15 inches long, and hold about twice as much food as a conventional straight skewer. The other cool thing is that you can twist them around on your grill grid, so if you have other food grilling, you can maneuver these around the edges. They come as a set of two, and they sell for about $15. And they have a lifetime warranty! Check ‘em out at www.firewiregrilling.com, and find them at some Ace Hardware, True Value, Williams-Sonoma, Harry & David, and Sur La Table locations.

Because there are infinite choices, all with tradeoffs, you must determine what is most important within the budget you’ve set for yourself. Here are some guidelines to consider that will help ensure that your furniture will match your priorities:

- Where is the furniture going to be placed? Measure the space. When you get to the retailer, measure the furniture. You can’t trust “eyeballing” it because furniture tends to look a lot smaller in big warehouse-sized selling spaces.

- What furniture style do you prefer – aluminum with cushions, wrought iron, wood, resin, or another option? Review catalogs and magazine ads to help determine your “style.”
- Take your climate into consideration. If it’s rainy where you live, you may want forgo products that rust easily. If the sun is brutal at your house, you may want to opt out of fabric products, or at least choose fabrics that are tough enough to stand up to direct sunlight – but they’ll still fade if you don’t store them when not in use.
- Are you an active outdoor family, in which case resin, or mesh slings will work as a place to sit for a minute? Or do prefer something more cushy for lounging, sunbathing or book-reading? Is it poolside, so fabrics will need to be water “friendly”?

- If you want furniture with color, consider what will complement your outdoor area – which is usually complementary to your indoor color scheme. Consider what the indoor pro decorators recommend – invest your money is a set with a neutral color, and add splashes of eye-popping colors in your outdoor space through pillows, outdoor rugs, outdoor decor, etc.  Best of all, you can change your color scheme from year to year without having to shell out another large chunk of change. 
- Do you have space to store chairs, chaise loungers, cushions, an umbrella?

- Do you want or need an umbrella?

- How big of a table do you really need, and what shape do you prefer for your space?

- Would you use and enjoy supplementary rockers, a glider, a swing, chaises, etc.?

Regardless of the style of furniture you choose, shape, design, material, construction, size and finish all affect quality, price, durability and comfort. Just remember that you don’t have to buy everything all at one time. Consider purchasing a basic table and chairs with umbrella this year, and plan to maybe add chaise loungers or a loveseat and cocktail table next year, and so on.

If you’ve got an outdoor room, consider an outdoor rug. And in no way, shape or form should it resemble that horrid, neon green, indoor/outdoor astro-turf stuff that never should have left the putt-putt golf green.

I’m talking good-looking, quality pieces that can stand up to spills, foot traffic and weather. I think you would be surprised at the selection that is available now. Just be sure to treat rug buying like you would if you were purchasing a piece of household furniture.

Consider function:  Will you have a caboodle of kids pushing it to its limits? Or do you have more of a show house space with little foot traffic? If you plan to use your space hard (like I suspect most of you do or will!) synthetic yarns will hold up best. Some rugs are made wholly from this material, others in part. But also consider eco-friendly bamboo rugs and mats.

Size:   Get out your garden hose and use it to create the size and shape rug you want. Use that info for buying.

Color:  Do you prefer the neutral beige and gray tones that give you the most design versatility? Or are you a trendsetter who will want to opt for this season’s colors – which by the way for 2010 are deep pastel colors such as turquoise and dark bubble gum pink.

Other considerations:  Just as a mention, Colonial Mills in Rhode Island makes all their rugs in the U.S.A., and they have eco-friendly products too. The company is a manufacturer/wholesaler, but if you log on to their site at www.colonialmills.com/retailers, you can find where their products are sold near you. Costco carries their products as well. For ease of clean up, look for rugs that can be cleaned with dish soap and a hose. Some rugs will need professional cleaning, so be sure to check before you buy.

Price: There are so many variables in size and material that it’s hard to talk about price. There are a ton of places to check on the web, but also be sure to check your local club stores and big box stores.

A rug can really help pull your outdoor area together, or even define an area. It’s definitely worthy of the “for consideration” list.

With the Midwest and Mid-Atlantic states experiencing major weather storms, it’s not unusual for consumers to stock their kitchens to eat at home versus dining out.

According to the Weber GrillWatch Survey™, despite the deep snow and below-freezing temperatures, almost 50 percent of American grill owners report that winter weather conditions don’t stop them from enjoying the taste of grilled, caramelized meats, poultry, and seasonal vegetables and fruits.

In the hardest-hit areas of the country that are experiencing power outages, some have turned to their outdoor grill out of necessity. Lisa Baron of Stafford, Va., was homebound with her family for more than two days because of impassable roads. “We had no power, and if we had not owned a grill, we wouldn’t have been able to feed our kids warm meals. It was a life-saver.” Baron’s husband, a federal government employee, hasn’t been called back to work since last Friday, and her children’s school has been closed since the extreme weather caused downed power lines and trees.

While the basic principles of grilling with gas remain the same in cold weather, there are some subtle adjustments to ensure grilling safety and that food is cooked properly. Here are the Top 5 Winter Weather Grilling Tips from outdoor grilling expert Jamie Purviance, author of the New York Times’ best-selling cookbook Weber’s Way to Grill™:

1. Brush snow off of your grill before preheating. It can lower the temperature inside, adding to your cooking time.

2. Allow twice the time to preheat the grill as it normally takes during moderate weather—this means from the usual 10 to 15 minutes to 20 or 30.

3. Although it may be tempting with blowing snow, don’t grill under an overhang or in a garage. Grilling in an enclosed space can trap deadly carbon monoxide. Keep the grill at least five feet away from flammable materials.

4. Increase the recipe’s recommended grilling temperature up a bit to generate enough heat to properly cook food—usually around 20 percent higher. Also, it is most important in wintertime to use a meat thermometer to ensure food is cooked thoroughly

5. Keep it simple. The best bets for cold weather grilling are foods that don’t require much attention. Steaks, burgers or fish that need only one quick flip or large meats that can cook unattended without repeated basting work well. Multiple trips outside to the grill and the need to open and close the lid repeatedly are eliminated—the latter adding cooking time as precious heat escapes.

For more barbecue tips, visit www.thebarbequer.com.