Grilling With Almond Wood: Flavorful And Sustainable

(NAPS)-When it comes to grilling food, where there's smoke, there's flavor-usually a very specific flavor depending on the type of wood that's being burned.

That's the word from a number of restaurants, many of which have been stepping up their game by introducing beef lovers to the various flavor profiles offered by different types of wood.

Many chefs are known to have different preferences when it comes to which particular wood to feature when preparing steaks, burgers, kebabs, ribs and more.

While some might choose to use mesquite or maple, others prefer pecan, peach or cherry. Each type of wood imparts a slightly different taste or nuance, along with a signature smoky, authentic character that strikes right at the heart of what makes for a memorable meal.

One steak house chain uses aged almond wood in all 10 of its restaurant locations where it grills all its steaks, chops, ribs and seafood over an open fire.

Said David Glennon of Tahoe Joe's Famous Steakhouse, "It's not unusual for us to have guests ask us, 'What's Tahoe Joe's secret ingredient?' because they're trying to figure out that one special taste they can't quite figure out. That's the almond wood."

The company's decision to use almond was only partly influenced by flavor. "Certainly, beef and almond have a real love affair going on," Glennon acknowledged. "Meats sear to a beautiful crust over the high heat of almond wood, and almond's sweet smokiness just blends perfectly into that tender juiciness all beef lovers appreciate."

While flavor alone would have been enough of a reason to choose almond, it is also a matter of sustainability that made almond the signature wood of the restaurant chain.

California is one of the largest worldwide producers of almond trees, which must be carefully pruned and maintained to yield the highest possible crop output. This leaves a wealth of leftover almond wood trimmings available year-round that can be used without harming the trees.

"Enlightened Hospitality is at the core of our customer experience," Glennon added. "To us, that not only means treating every guest as you would a friend in your own home, but also ensuring that we create memories with our scratch-made menu, and that begins with the smoky sweet flavor that only almond wood imparts."

When you're doing the grilling, consider these three tips:

1. Test the heat. Hold your palm about three inches from the grill for five seconds. If you can't, it's too hot. If you can for much longer than that, it's not hot enough.

2. Sauce smart. Don't add sauce during the first two-thirds of cooking time or it may burn.

3. Let it rest. As tempting as it may be, don't eat the meat right away. Let it sit for a few minutes so the juices can permeate through.

To learn more, visit www.tahoejoes.com.

To get the most flavorful steaks, some chefs might choose to use mesquite or maple wood when grilling; others prefer pecan, peach, cherry or almond wood.

Tips For Grilling On The Go This Summer

(NAPS)-Modern camping has evolved in every way-and for some, roasting weenies on a stick just doesn't cut it anymore.

In fact, according to the 26th Annual Weber GrillWatch Survey, more than 40 percent of grill owners like to pack their grills when heading off to their favorite campsite.

Outdoor enthusiasts are taking control of their menus by starting with equipment that can deliver a fireside four-star meal.

With camping season upon us, it's time for a refresher course to help keep you and your campsite in top shape.

"Most people want to enjoy more than just hot dogs and burgers when they're grilling on the go," says Kevin Kolman, Weber's Grill Master.

"Having a powerful, portable grill gives you a lot more options for cooking than just about anything you can imagine."

If you're planning a summer camping trip, you'll want to be prepared. Check out these tips from Weber for safe and fun grilling on the go:

o The Grill: When it comes to grilling and outdoor cooking, the debate over gas versus charcoal could rage all summer long. "Gas and charcoal grills are both available in portable models," says Kolman.

"It's really about a lifestyle choice. Gas is more convenient and quicker, but charcoal is really ideal when you have the time to kick back-like on a camping trip-and tend to the flames."

o Fill 'er Up: Make sure to bring enough propane or charcoal to keep the fires burning for your entire trip. On average, a 20-lb. propane tank will last for approximately 12-14 hours-but you'll need an adapter hose to attach it to a portable gas grill.

A smaller, easy-to-tote 1-lb. tank will last for approximately an hour and a half, so make sure to plan your meals and pack accordingly. For charcoal grills, you'll need about 50 briquettes to fuel a standard stand-up charcoal kettle-so plan to use 30 briquettes each time you grill for a compact model, like a Smokey Joe.

o Safety First. Always make sure you are grilling on stable, flat ground and are at least five feet away from anything flammable.

o Use Your Head. Make sure you extinguish your grill properly. Your grill should be cool to the touch before you dispose of spent charcoal ashes.

Check with your campground to locate the proper place to dump ashes. Store your LP tank in the car in a secure upright position when not in use.

o Stay Grounded, but Reach for the Stars. "There's almost no limits on what you can grill outdoors vs. indoors," says Kolman. "With camping, I would recommend looking for recipes that are a little more portable, have fewer ingredients and are easy to clean up.

" Kolman suggests kebabs for the ultimate in convenience, but also challenges grillers to try pizza, scallops and even cake on the grill. "With the right grill and preparation, you really can do it all."

For more tips, recipes, and grill and accessory information from Weber, visit www.weber.com.

Weber's new Q1200 portable gas grill weighs just 31 pounds and is easy to tote anywhere-like America's No. 1 place to grill away from home: camping.

Five Tips for Incredible Outdoor Cooking

(NAPS)-You can step up your grilling game this summer with some insider tips and tricks from Chef Kevin Gillespie, BBQ expert, restaurant owner, cookbook author, and fan favorite from Bravo's "Top Chef."

From temperature tips to unexpected ingredients such as hard cider, Kevin has some great tricks to make your grilling easier and even more delicious:

1. Make sure your grill marks are brown, not black. Dark char can give food a burnt taste.

2. Have all your ingredients and tools readily available. The grill cooks foods faster than most traditional cooking techniques, so be sure to watch carefully and have what you need close by.

3. Be generous when seasoning. With a grill, there's less surface area than when cooking on a stove-all those gaps in the grates on the grill-so salt, pepper and other seasonings may fall through.

4. Temperature is key when grilling. A general rule of thumb is to cook on medium or medium-high heat. The hand trick is good to go by. Carefully hold your hand 6 inches over the surface of the grill. If you can count past 3, the grill is too cold. If you can't count to 3, it's too hot.

5. Using cider, such as Angry Orchard Hard Cider, for your marinade, as an ingredient or on its own produces juicy, tender meats while infusing a refreshing, fruit-forward taste into every bite.

It also helps to create that golden-brown grill mark color you're looking for as the sugar helps to caramelize the outside of your meats. Hard Cider is also a refreshing alternative to beer and wine when grilling or for any occasion.

Angry Orchard Crisp Apple is available in 12-oz. and 16-oz. cans, so you can flip a burger with one hand and hold your cider in the other-it's handy when you're on the go, too.

This fresh take on a classic BBQ recipe is simple and delicious:

Cider Can Chicken

Serves 3-4

1-roasting chicken, approx. 4-5 pounds

2-cans Angry Orchard Crisp Apple cider

2-Tablespoons chopped fresh herbs

3-cloves garlic, finely chopped

2-ounces olive oil

Pepper, to taste

The day before, brine the chicken: Dissolve 1 Tablespoon Kosher salt and 1 Tablespoon sugar in one can of Angry Orchard Crisp Apple cider.

Mix in 1 Tablespoon chopped herbs and 1 clove chopped garlic. Submerge chicken in brine overnight, adding water (or cider) if necessary.

Preheat oven to 300 degrees, or light a grill and set to low heat.

Remove chicken from brine, rinse thoroughly and pat dry. In a small bowl, whisk together 4 ounces of Angry Orchard Crisp Apple cider, remaining herbs (whatever you can get your hands on-thyme, sage, rosemary, etc.), remaining garlic, and olive oil. Rub dressing all over chicken, and season liberally with remaining salt and pepper.

Stand chicken straight up and nestle firmly on top of can; the chicken should remain vertical. Place chicken in a wide roasting pan or directly on the grill, and cook until the juices run clear and chicken is cooked through, approx. 30-40 minutes.

Cooking times will vary based on heat and method. Remove chicken from the oven and let rest for 10 minutes. Carefully remove the can of cider, and serve.

For more recipes, visit www.AngryOrchard.com.

Cooking great chicken outdoors can be easy with the help of a can of hard cider.

Ten Tasty Tips For Grilling Onions

(NAPSI)—Here’s mouthwatering news for backyard chefs and grill masters who want to add more flavor appeal to their next meal.

When char grilled until tender, onions are a great accompaniment to a burger, brat or other grilled meat—and are so versatile they can be added to sandwiches, pizza or salsa.

With the addition of your favorite sauce, seasoning or fresh chopped herbs, grilled onions also make an easy, satisfying side dish to complement any meal.

To help you get a head start on the season, here are 10 tips for perfectly grilled onions from the National Onion Association:

Not sure what color of onion to use? Yellows are all purpose, popular as a side dish or for topping steaks, burgers and brats. Reds make colorful kebabs and mixed vegetable sides. White onions are commonly used in Mexican-style BBQ and Southwest dishes.

For best results, cut onions into at least ½-inch-thick slices or 1-inch wedges. When cutting wedges, trim the root end, but leave intact to prevent the onion from falling apart.

A large onion will yield approximately four to six slices or wedges or ½ to ¾ cup grilled onions.

Lightly spray or brush grates with oil before heating up the grill to prevent sticking. Then, brush both sides of the onion slices/wedges with olive oil, sprinkle with salt and pepper, a favorite seasoning blend or fresh chopped herbs.

Grill onions, covered with a foil pan, over medium heat, 15-20 minutes or until tender. Use tongs and turn onions only one or two times. Covering the onions will help them cook more evenly.

Worried about onions falling apart or having trouble turning them? Try these ideas:

—Cover the grill grates with tinfoil and poke small holes in the foil to allow heat through.

—Run wooden or metal skewers through each slice or wedge. Be sure to soak wooden skewers (or toothpicks) in water first to prevent them from burning.

—Onions can also be placed in grill baskets or trays or tented in tinfoil.

Instead of butter or oil, coat onions with honey mustard, balsamic vinegar, BBQ sauce or another dressing to complement other grilled foods.

Cumin, smoked paprika and chili powder make great seasoning alternatives to salt and pepper.

Add grilled onions to salsas, relishes and baked beans for a smoky flavor.

Preparing for a large crowd or have a small grill? Grill onions first, cover and set aside. Reheat prior to serving. This also works great for camping and tailgating.

For more tips and recipes using grilled onions, such as Grilled Potato Salad with Chipotle Vinaigrette, visit www.onions-usa.org.

New Cookbook Unlocks The Secrets Of Smoke Cooking

Mesquite-Grilled Cheeseburgers With Warm Chipotle Salsa Recipe

(NAPSI)—New York Times best-selling author Jamie Purviance wants to teach grillers that smoke cooking doesn’t have to be complicated or intimidating with his latest cookbook, “Weber’s Smoke—A Guide to Smoke Cooking for Everyone and Any Grill.”

“Smoke cooking can seem overwhelming to many people—even experienced grillers,” said Purviance. “Our goal is to take the mystery out of smoke cooking and walk people through every step—from setting up their grill to adding the best kind of smoke at the right times.”

A few of Purviance’s insider secrets include:

Go Low and Slow (Most of the Time). Real barbecue is cooked slowly over low, indirect heat, but don’t miss easy opportunities for adding sweet wood aromas to foods that are grilled over a hot fire for just minutes, like steaks, shrimp and vegetables.

White Smoke Is Good; Black Smoke Is Bad. Clean streams of whitish smoke can layer your food with the intoxicating scents of smoldering wood.

But if your fire lacks enough ventilation, or your food is directly over the fire and the juices are burning, blackish smoke can taint your food or lead to unpleasant surprises when you lift the lid.

Keep the Air Moving. Keep the vent on the top of your grill open at least halfway. The open vent will draw smoke from the charcoal and wood below so that it swirls over your food and out the top properly.

Try your hand at smoking with this recipe from “Weber’s Smoke.”

Mesquite-Grilled Cheeseburgers With Warm Chipotle Salsa

Mesquite-Grilled Cheeseburgers With Warm Chipotle Salsa Ingredients:

1½ pounds ground chuck (80% lean)

2 teaspoons ground cumin

1½ teaspoons ground black pepper

Kosher salt

2 tablespoons extra-virgin olive oil, divided

1 small red onion, finely chopped

1 garlic clove, minced

4 plum tomatoes, each cut in half lengthwise

2 large handfuls mesquite wood chips, soaked in water for at least 30 minutes

3 tablespoons finely chopped fresh cilantro leaves

1 canned chipotle chile pepper in adobo sauce, minced

1 tablespoon fresh lime juice

4 slices smoked cheddar or smoked Gouda cheese, each about 1 ounce

4 hamburger rolls

Mesquite-Grilled Cheeseburgers With Warm Chipotle Salsa Directions:

In a large bowl, gently combine the ground chuck, cumin, pepper and 1½ teaspoons salt. Shape into 4 patties of equal size, each about ¾-inch thick.

With your thumb or the back of a spoon, make a shallow indentation about 1-inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Cover and refrigerate until ready to cook.

Prepare a two-zone fire for high heat (450° to 550° F).

In a medium skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and garlic and cook until the onion is tender, about 3 minutes, stirring occasionally. Transfer to a medium bowl. Brush the tomatoes with the remaining 1 tablespoon of oil.

Brush the cooking grate clean. Drain and add half of the wood chips to the charcoal and put the lid on the grill. When smoke appears, place the tomato halves, cut side up, over INDIRECT HIGH HEAT.

Close the lid and cook until the tomato juices are bubbling and the skins split, about 12 minutes.

Remove from the grill. Remove and discard the tomato skins and roughly chop the tomatoes. Add the tomatoes, cilantro, chile and lime juice to the onion mixture. Season with salt. Set aside.

Drain and add the remaining wood chips to the charcoal and put the lid on the grill. When the wood starts to smoke, cook the patties over DIRECT HIGH HEAT, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once.

During the last minute of cooking time, place a slice of cheese on each patty to melt and toast the rolls, cut side down. Remove from the grill and build each burger with the salsa. Serve warm.

For more information, visit www.weber.com.

©2012 Weber-Stephen Products LLC. Recipe from “Weber’s Smoke”™ by Jamie Purviance. Used with permission.

Chef LaDuke Shares Secrets For Successful Grilling Season

(NAPSI)—If warmer weather has you craving fresh, grilled food, Red Lobster’s Senior Executive Chef LaDuke has some helpful tips for you this grilling season.

Or, if you prefer to save time and eat from the experts, be sure to visit Red Lobster to enjoy delicious seafood, steak and chicken, prepared by trained Grill Masters.

1. Clean Reigns Supreme. Whether grilling fish, steak or chicken, a clean grill is a must. Start by scraping the grill with a wire-bristled brush to remove any remnants from previous grilling.

Then, using a non aerosol product such as a towel, coat the grill grates with a light coat of vegetable or olive oil to prevent food from sticking.

2. Marinate Gradually. Let your meat marinate in a refrigerator for up to two hours before cooking to infuse the flavor.

Set aside an extra dish of marinade just for basting while cooking to avoid spreading any bacteria. Finally, before putting your meat or seafood on the grill, drain off the excess marinade or sauce and pat dry.

3. Identify the Hot Spots. Check the grill for hot and moderate temperature zones. The chefs at Red Lobster do this by briefly running a hand about three inches above the grill.

It should be at least at 500 degrees for meat and fish. For even cooking, place thicker foods at the center of the grill, smaller pieces toward the edges, and leave one inch of space between each piece of food.

4. Check the Clock. Steak, fish and chicken can all be grilled at the same temperature, but they require different grill times. Fish, depending on thickness, should be cooked for about two to three minutes on each side.

Steak, depending on preference, should be cooked for about four to five minutes on each side. For boneless chicken, cook for about four to five minutes on each side. And for bone-in chicken, cook for six to eight minutes and always use a meat thermometer to ensure a proper temperature of 165 degrees.

For additional grilling tips and seafood recipes, visit www.redlobster.com.

Tips For Grilling Award-Worthy Steaks

(NAPSI)—According to a recent study, 62 percent of Americans now report grilling year-round. Take a tip from these backyard grillers and pick up some steaks, break out the tools and perfect your grilling techniques. These quick and easy tips will help take your home-grilled steaks to the next level:

• Quality: Nothing says quality like USDA-certified meat, such as Walmart’s USDA Choice steaks. Only one in five steaks meets the guidelines to be Walmart’s Choice Premium Beef so you can be confident you’re grilling with the best.

• Temperature: Remove steaks from the refrigerator at least 30 minutes before grilling to allow the meat to rise to room temperature.

• Marinade: Add robust flavor with a marinade that uses ingredients you may already have in your kitchen, like A.1. or Dr. Pepper.

Try this recipe from some experienced grillers who can really take the heat:

San Antonio Sweet Soy Rib-eyes

Makes four servings

San Antonio Sweet Soy Rib-eyes Ingredients:

3 or 4 Walmart Choice rib-eye steaks

1 cup pineapple juice

1 cup orange juice

1 cup soy sauce

3 Tbsp red wine or sherry vinegar

3 garlic cloves, minced

3 Tbsp Bolner’s Fiesta® Brand’s Uncle Chris’ Gourmet Steak Seasoning

San Antonio Sweet Soy Rib-eyes Directions:

Place steaks in a large zip-top bag or shallow dish. Mix pineapple and orange juices with the soy sauce, vinegar and minced garlic.

Marinate in the refrigerator for at least 1-2 hours, for a maximum of 12 hours. When steak is done marinating, remove and pat dry, rubbing both sides with the steak seasoning.

Prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® charcoal.

Grill with the lid closed, turning once or twice, until cooked to your desired doneness, 6 to 8 minutes for medium rare. Let rest for 5 minutes.

For more information and recipes, visit www.Walmart.com/steak.