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.

The Top 10 grilling season do's and don'ts

Grilling Season Do’s And Don'ts From Cookbook Author Jamie Purviance

(NAPSI)—If you're like 25 percent of grill owners, you can expect to host five or more barbecues in the next few months, according to the new Weber Grillwatch Survey. So now may be the right time to brush up on the do’s and don’ts of grilling.

To help, New York Times best-selling author and James Beard Award nominee Jamie Purviance reveals his Top 10 Grilling Do’s and Don’ts from his latest cookbook, “Weber’s New Real Grilling”:

1. Do preheat the grill. If cooking grates aren't hot enough, food will stick and won't have a chance of searing properly or developing grill marks. Even if a recipe calls for medium or low heat, you should preheat the grill on high first to at least 500° F.

2. Don’t start with dirty grates. Leftover “stuff” on the grates acts like glue, binding both your new food to the old and all of it to the grates. After preheating the grill for about 10 minutes, brush the grates off with a sturdy, long-handled brush with stainless steel bristles. Clean grates will provide a smooth surface to perfectly grill steaks, burgers, chicken and more.

3. Do get your act together. Bring everything you need near the grill before grilling. If you have to run back into the kitchen while your food is cooking, you might overcook or burn the food.

4. Do give yourself at least two heat zones. If you set up your grill for one type of heat only, your options are limited. Have at least two heat zones: one for direct heat (where the fire is right under the food) and one for indirect heat (where the fire is off to the side of the food). Many foods, such as steaks, are seared quickly over direct heat and then finished over indirect.

5. Don’t overcrowd the grill. Packing too much food into a tight space restricts your flexibility. Leave at least a quarter of the cooking grates clear, with plenty of space between food for easy maneuverability.

6. Do use the lid. When the lid is closed, the cooking grates are hotter, the grilling times are faster, the smoky tastes are stronger and the flare-ups are fewer. So put a lid on it. Just don’t forget to open the charcoal grill’s lid vent at least halfway to allow proper airflow.

7. Don’t touch the food much. Most people like food seared to a deep brown color with plenty of beautifully charred bits. The trouble is, many move their food so often it doesn’t get enough time in one place to reach that color and flavor. In nearly all cases, turn food just once or twice.

8. Do take charge of the fire. A charcoal fire climbs to its hottest temperatures first and then loses heat either quickly or slowly, depending on the type of charcoal and how you tend the fire. Refuel before losing too much heat, rearrange coals, sweep away the ashes that could clog the bottom vents, and adjust the vents on the lid for ideal airflow.

9. Don’t serve rubbery chicken. If you specialize in chicken breasts so overcooked they bounce, it’s time to learn some doneness clues. A correctly grilled chicken breast should gently yield when you press the surface with your fingertip. Get an instant-read thermometer for an even more reliable test of doneness.

10. Do use the grill for more than grilling. It used to be that grilling meant one thing: meat charred over open flames. Today, everything from appetizers through desserts can be prepared on a grill.

For the Hickory Smoked Beer Can Chicken recipe, visit newrealgrilling.weber.com. Purviance’s new cookbook can be purchased at www.weber.com.

The Ins And Outs Of Safe Outdoor Cooking

(NAPSI)—Your next barbecue may be better if you follow these 10 tips from the experts at the United States Department of Agriculture on keeping food safe when cooking outside:

When shopping, buy meat and poultry last. Choose packages that feel cold and are not torn. Separate raw meat and poultry from other food in your shopping cart to guard against cross-contamination. Plan to go directly home from the grocery store.

At home, freeze or refrigerate meat and poultry immediately. Freeze poultry and ground meat that won’t be used in a day or two; freeze other meat within four or five days.

Completely thaw meat and poultry before grilling so it cooks evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Keep meat and poultry cold until you’re ready to put it on the grill. If you’re carrying food to another location, keep it in an insulated cooler with sufficient ice or ice packs so it stays at 40° F or below. Keep the cooler out of the direct sun and avoid opening the lid too often.

Start with clean hands-wash them for at least 20 seconds with warm, soapy water—and a clean grill and utensils.

Be sure the grill is hot enough to safely cook your food.

Remember, meat and poultry cooked on a grill often brown very fast on the outside.

Use a thermometer to be sure the food has reached a safe minimum internal temperature—poultry: 165° F; ground meats: 160° F; beef, pork, lamb and veal, steaks, chops and roasts: 145° F-and allow to rest at least three minutes before carving or consuming.

Keep hot food hot. After cooking meat and poultry on the grill, keep it hot until served—at 140° F or warmer. Refrigerate perishable food within two hours (one hour if the temperature is 90° F or above).

When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than two hours (one hour if temperatures are above 90° F). Bacteria can grow rapidly between 40° and 140° F.

Learn More

If you have any food safety questions, you can call the USDA Meat and Poultry Hotline and speak with a food safety expert, in English or Spanish, at (888) 674-6854, M-F, 10 am-4 pm EST. Ask a food safety question 24/7 at AskKaren.gov or via smartphone at m.askkaren.gov. Also, visitwww.fsis.usda.gov for safety information on all types of foods.

Grilled Chicken and Peach Kabobs

(NAPSI)—Looking to add some color to your dinner table? Decorate your plate with canned fruits and vegetables, which are packed with nutrition and provide garden quality all year long.

For your next family gathering, impress your guests with this Grilled Chicken & Peach Kabobs recipe. Perfect for indoor or outdoor entertaining, it’s a tasty main dish that’s filled with nutrition and ready to be enjoyed in minutes.

Prep Time: 15 min Cook Time: 20 min Serves: 4

Ingredients for Grilled Chicken and Peach Kabobs

2 Tbsp. Dijon mustard

3 Tbsp. canola oil, divided

½ tsp. dried rosemary

Salt, to taste

1 pound boneless, skinless chicken breast halves, cut into 24 cubes (about 1-inch each)

1 green bell pepper, cut into 24 (1-inch) pieces

1 small red onion, cut into eight wedges, layers separated

2 cans (15.25 oz. each) Del Monte®Lite Peach Halves, drained and peaches cut in half

16 (10-inch) bamboo skewers

Grilled Chicken and Peach Kabobs Directions

Whisk together mustard, 2 Tbsp. oil, rosemary and salt, if desired, in a medium bowl. Add the chicken and stir until well coated.

Use 2 skewers at a time to make turning food on grill pan easier. On each double-skewer, alternate 3 pieces each of chicken, bell peppers and onion and 2 pieces of peach.

Heat a grill pan over medium heat. Brush the grill

with the remaining 1 Tbsp. oil, and cook the kabobs 4 minutes.

Gently turn (if peaches stick to the grill, slide a spatula underneath to gently release).

Cook 4 more minutes or until chicken is no longer pink inside. Serve with cooked plain or flavored couscous, if desired.

NOTE: To boost the flavor of couscous, prepare with peach juice instead of water. Reserve juice when draining peaches into a glass measuring cup. If needed, add additional water to equal the total amount of liquid required, and prepare couscous according to package directions.

Learn More

For more recipes, visit www.facebook.com/delmonte orwww.DelMonte.com.

Tips For Grilling Better Baby Back Ribs

(NAPSI)—Ribs are a grilling favorite; however, according to the 24th annual Weber GrillWatch Survey, 17 percent of grill owners consider ribs to be the most challenging food to grill.

"There are a few tricks to the trade when it comes to delicious ribs," says NY Times best-selling author Jamie Purviance. "Removing the membrane from the back of the ribs is essential, and of course cooking over low indirect heat for a long time results in fall-off-the-bone ribs every time."

Purviance outlines all of his tips for grilling perfect ribs in a two-page Grill Skills spread in his new cookbook, "Weber's New Real Grilling."

Baby Back Ribs With Spicy Rub And Molasses Barbecue Sauce

Serves: 4 Prep time: 20 minutes Grilling time: 3¼-4¼ hours

Spicy Rub Rub for Baby Back Ribs :

2 tablespoons packed golden brown sugar

1 tablespoon kosher salt

2 teaspoons chipotle chili powder

2 teaspoons garlic powder

1 teaspoon prepared chili powder

1 teaspoon ground cayenne pepper

1 teaspoon freshly ground black pepper

2 racks baby back ribs, each 2-2½ pounds

Sauce for Baby Back Ribs

2 tablespoons unsalted butter

1 yellow onion, 7-8 ounces, finely chopped

1 cup ketchup

¾ cup light molasses (not blackstrap)

½ cup beer, preferably lager

1/4 cup cider vinegar

3 tablespoons tomato paste

1½ teaspoons mustard powder

1 teaspoon garlic powder

1 cup beer, preferably lager

Directions Baby Back Ribs With Spicy Rub And Molasses Barbecue Sauce

Combine the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs.

Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off.

Season the racks all over with the rub, and allow them to stand at room temperature for 45 minutes before grilling.

Prepare the grill for indirect cooking over low heat (250° to 350° F).

Meanwhile, in a saucepan over medium-high heat, melt the butter. Add the onion and cook until slightly softened, 3 to 4 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, for 18 to 20 minutes. Remove from the heat.

Place the racks, bone side down, over indirect low heat, as far from the heat as possible, close the lid, and cook for 3 hours.

After the first hour, baste the racks with beer, particularly any areas that are looking a little dry. Continue to baste with beer every hour or so. After 3 hours, check to see if one or both racks are ready to come off the grill.

They are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily.

If the meat does not tear easily, return the racks to the grill, close the lid, and continue cooking for up to 1 hour more.

Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Return the racks to the grill and cook over indirect low heat, with the lid closed, until the surface is slightly crispy, 10 to 20 minutes, turning occasionally.

Remove from the grill and let rest for 5 to 10 minutes. Cut the racks between the bones into individual ribs; serve warm with the remaining sauce.

©2013 Weber-Stephen Products LLC. Recipe from Weber's New Real Grilling™ by Jamie Purviance. Used with permission.

Suggestions On Sausages

(NAPSI)—Sausages are enjoying great popularity in the United States these days as new flavors, convenient products and many great-tasting old standards are tastefully meeting Americans’ breakfast, lunch and dinner needs.

Before you get to sausage sizzling, however, remember: Different types of sausage require different preparation techniques. Here’s a look at a few favorites:

• Fresh linked sausage, including fresh bratwurst, fresh Italian sausage and fresh kielbasa, must be cooked thoroughly to 160° F for meat-based sausages and to 165° F for poultry sausages. They can be parboiled and then fried or grilled, or cooked in a frying pan or grill.

To parboil, place sausage links in a heavy skillet. Add water to cover and parboil until the sausage is gray throughout (about 10 to 15 minutes). The sausage can then be fried until nicely browned. Parboiled sausage may also be grilled slowly over coals, turning frequently until gray-brown throughout.

• For a special taste treat, parboil sausage in beer instead of water prior to grilling. Stronger-flavored beers tend to impart more flavor to sausage. Beers heavy on malt will impart a sweeter flavor, suitable for strong sausages. Lagers tend to be more bitter and complement a sweeter sausage.

• Sausages may also be grilled slowly, thoroughly and evenly over mature coals or gas flames.

• Cooked sausage such as wieners, knockwurst, cooked bratwurst and smoked sausage need only be heated until hot, which can be done in a variety of ways.

To steam precooked sausage, bring a pan of water or beer to a boil. Remove the pan from heat and add sausage. Cover the pan and let it stand seven to 10 minutes. Adding sausages to vigorously boiling water may cause the casings to split.

• Cooked sausage can be baked in a casserole dish, microwaved, grilled or panfried.

• All sausages in casings should be turned with tongs during cooking—not with a fork, which can puncture the casing and permit flavorful juices to escape.

Learn More

You can find further facts in a colorful brochure: “A Guide To Sausage Varieties, Culture and Cooking,” online at http://hot-dog.org/ht/a/GetDocumentAction/i/94387. Free copies are also available for a self-addressed 6x9” envelope with 66 cents postage sent to NHDSC, 1150 Connecticut Avenue, Suite 1200, Washington, DC 20036

Outdoor Gas Grills The Obvious Choice

So, summer is just around the corner and you're in the market for a barbecue grill to help you enjoy those hazy, lazy days. The good news is you have a lot of different types of grills to choose from. The bad news is you have a lot of different types of grills to choose from.

How are you supposed to decide what grill is right for you? Don't sweat it. This article is Decision Making 101 when it comes to selecting that perfect barbecue machine that will help cement your reputation as the King of Kabob, the Chancellor of Char and the Prime Minister of the Pit

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The first thing to decide is charcoal or no charcoal. The charcoal grill has many advocates and its list of defenders is long. However a charcoal grill has one major problem - charcoal.

Oh, and lighter fluid and while we're at it where did I put those matches? The problem with charcoal grills is that they need charcoal to work. Charcoal that is heavy. Charcoal that is messy. Charcoal that you never have enough of just when you're ready to grill.

Not to mention lighter fluid and matches...again. Even if you do have enough of everything you need to get the fire going, you still have to wait for the coals to get hot, you have to move the coals around if you're cooking more than one thing at a time and after you're done what have you got?

A grill full of ashes. Yeah, yeah I know that incinerating lighter fluid is one of the smells that brings back childhood memories, but how many things does a responsible adult buy based solely on smell? No charcoal. Let's move on.

Outdoor gas grills offer everything, and can do everything, that a charcoal grill can do and more. Outdoor gas grills run on liquid propane.

Liquid propane is basically regular old natural gas under pressure. The advantages of burning propane are many, but the main one is...(wait for it)...no charcoal! Yup no hassle, no mess, no waiting and no ashy clean up.

Outdoor gas grills are ready to cook when you are. All you do is turn on the gas, hit the ignition button and voila! You're ready to get grilling.

Why? Because liquid propane is a very efficient heat producer, much more so than mean, old charcoal. Outdoor gas grills are at grilling temperature about five minutes after you light them. Uber-convenient, no?

Also outdoor gas grills come with at least two burner controls. This means you can easily turn the heat up on one side of the grill while keeping a more even heat on the other side. Try doing that on a charcoal grill without an asbestos glove. Oh and did I mention, no ash?

Finally, outdoor gas grills are really, really efficient. A tank of liquid propane will last the average outdoor chef an entire summer. Even the most maniacal flame junkie won't run out for 4 to 6 weeks.

Plus, propane is environmentally friendly. You are reusing and recycling the propane tank every time you get a refill, you're saving trees charcoal is made of compressed sawdust, sawdust is made of wood, wood comes from...you see where I'm going and propane gives off way less carbon dioxide than charcoal. All the bunnies in the world will thank you!

See! Wasn't that easy? Deciding to grill on outdoor gas grills really is a no-brainer.

The Best Recipe for A Great Grilling Season Is “Safety First”

Grilled New Orleans Style Shrimp Recipe below Grill Safety Article.

(NAPSI)-Grilling is one of America's favorite pastimes and a popular summer activity in backyards across the country. More than 60 percent of American households will cook kabobs, fresh vegetables, and of course meat on propane grills this summer, according to the Propane Education & Research Council (PERC). PERC is an energy check-off program dedicated to safety and training for the propane industry.

"Summer is a time to enjoy the outdoors with family and friends," says PERC President and CEO Roy Willis. "And with the onset of warm weather, it's also a good time to review outdoor safety tips, including safe grilling techniques."

Willis offers families some simple reminders for preparing and maintaining safe cooking conditions while using propane grills. Before using the grill, he recommends reviewing and following all grill manufacturers' instructions.

"If you buy a propane-powered grill and assemble it yourself, follow the manufacturer's instructions to the letter," Willis says. "Better yet, have the grill assembled before you bring it home. If you're planning a more elaborate outdoor kitchen, be sure to get in touch with your nearest propane professional for tips on products and access to qualified installers."

Next, the location of the grill is an important consideration. PERC reminds families that the only safe location for any grill-including propane cooking units-is outside in a well-ventilated area and a safe distance from the home.

"Grills should never be placed in a confined area," Willis says. "Make sure your grill is at least five feet from your house on a level surface away from siding, outdoor furniture or anything else that could be a fire hazard.

It's something that you don't always think about when you're grilling, but it's a basic safety measure that's easy to implement."

Whether the grill is equipped with an automatic ignition or needs to be lit manually, the manufacturer's instructions should be followed precisely.

"Always use caution when lighting the grill and never stray from the grill manufacturer's instructions," says Willis. "If the flames go out for any reason, turn the grill and gas off and wait 15 minutes before relighting it."

PERC also encourages families to keep the top open when lighting the grill. This allows for ventilation and ensures that propane vapors are not being released into the confined grilling area.

Finally, proper storage of propane cylinders is an essential safety step when using propane-powered grills.

"Be sure to store propane cylinders upright and outdoors, and keep cleaning fluids, oil-soaked rags, gasoline or other flammable material away from cooking areas and gas appliances,"

Willis says. "Removing combustible materials from any heat source is always a good idea."

PERC reminds families that propane is a safe fuel when handled properly, and encourages grillers to learn about additional resources on www.usepropane.com.

"Grilling is an enjoyable way to prepare food and celebrate warm weather," Willis says. "Enjoying warm weather throughout the summer can be easy with safe, efficient propane grills."

Growing up in Cajun country in southern Louisiana, Willis learned to appreciate good food. In order to share his love of propane grilling, Willis shares one of his favorite grilling recipes.

"On the bayous, seafood was a part of our culture, so putting a Louisiana twist on grilling comes naturally for me,"

Willis explains. "But enough about me; grilling is the main topic here, and of course propane is the main ingredient. So let's get cooking."

Grilled New Orleans Style Shrimp

1½ lb large shrimp

2 tbsp olive oil

3 medium garlic cloves, minced

6 tbsp unsalted butter

2 tsp chili powder

2 tsp black pepper

4 tsp Worcestershire sauce

1 tbsp fresh lemon juice

¾ tsp salt

Toss shrimp with oil, garlic and ½ teaspoon salt and marinate at cool room temperature for 15 minutes.

While shrimp marinate, prepare grill for cooking. If using a propane grill, light the grill according to the manufacturer's instructions. Remember to keep the top open. Once the grill is lit, the lid can be closed in order to preheat burners. Preheat the grill for 10 minutes, and then reduce heat to moderately high.

Heat butter, chili powder, pepper, Worcestershire sauce and remaining ¼ teaspoon salt in saucepan over moderately low heat, stirring, until butter is melted. Remove from heat and stir in lemon juice.

Thread shrimp onto a skewer and grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.

The Healthy Barbecue Grilling Vegetables

Everybody enjoys a barbecue not much better then grill full of delicious food you can try grilling vegetables along with or instead of regular barbecue options.

Everybody enjoys a barbecue! There are few things better than being outdoors with family and friends, enjoying the warm weather, while a grill full of delicious food cooks in the background.

A healthy, and often overlooked, cookout alternative is to try grilling vegetables along with, or instead of, more traditional barbecue options.

It turns out that, when properly prepared, grilled vegetables can be among the tastiest things you or your family and guests have tasted. The best part is that preparing vegetables for grilling couldn't be easier.

Getting your vegtables ready for the barbecue.

The first step in preparing grilled vegetables is learning which types of vegetables are best suited for the barbecue. While nearly every variety of vegetable is capable of being grilled, some are better than others.

In general, larger vegetables cook evenly and are easier to manage on the grill than smaller vegetables. Also, sturdier vegetables tend to handle the grilling process better than their more fragile counterparts.

This means, for example, that bell peppers are a perfect choice for the barbecue, while broccoli is not. Other good choices include onions, zucchini or summer squash, and corn on the cob.

Don't forget to experiment, however. Sometimes, more exotic, lesser known, vegetables are perfect candidates for the grill. Radicchio and endive are delicious when grilled, as is fennel. In each case, the bitterness found in the raw plant is tempered by exposure to the flames.

When grilling vegetables the next step in making grilled vegetables is proper preparation.

Start by slicing the vegetables to provide maximum exposure to the heat from the grill. You first want to remove all end pieces, pulp and seeds and then halve or quarter the vegetable in question. A rule of thumb is larger, regular sized pieces work better than smaller, irregular sized pieces.

In addition, some vegetables, onions and mushrooms in particular, benefit from the use of a skewer. Always use stainless steel skewers.

They are reusable and easier to manage. Stay away from bamboo skewers which tend to burn.

Once the vegetables have been cleaned and sliced, place them in a large bowl of cold water for 30 minutes or so. This allows them to soak up a bit of water which will help prevent burning once they are on the grill.

While the vegetables are soaking, fire up your grill. Vegetables grill best over medium heat, so the key here is to prevent the grill from getting too hot.

If you can hold your hand several inches off the grill for for three or four seconds, you've got the temperature just right.

Take your vegetables out of the water, pat them dry, give them a quick brush of olive oil and place them on the grill.

Not all of the vegetables will cook at the same rate, so be prepared to take different vegetables off the fire at different times. You want to lightly char the vegetables, but not burn them.

When the side of the vegetable closest to the fire has browned and is marked by the grill, it's time to turn it over. Only turn the vegetables once.

When the other side is also browned and marked by the grill, that vegetable is done and it's time to take it off. Grilled vegetables taste best at or just above room temperature, so serving is easy. Simply place all the grilled vegetables in the same bowl or on the same plate and let them cool for ten or fifteen minutes.

Grilled vegetables are easy once you know the tricks. Remember, when you're grilling vegetables, you're grilling smart.

Have Fun Grilling Vegetables

Grilled Chicken and Wine

Pairing The Right Wine With A Meal Can Make A Difference

(NAPSI)—No matter what you’re cooking, and whether you’re dining alone or entertaining a crowd, the right wine can elevate a simple meal. Fortunately, selecting, serving and enjoying great wine doesn’t have to be complicated or expensive if you join the right wine club.

Consider this easy recipe and wine pairing tip provided by one of the oldest clubs around.

Grilled Chicken Recipe below picture.

Makes 4 servings

4 large skinless, boneless chicken breast halves

2 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon chopped garlic

½ teaspoon salt

½ teaspoon ground black pepper

Preheat grill to medium heat, pierce chicken several times with a fork. Place chicken into a resealable plastic bag and pour in olive oil.

Seal and shake bag to coat chicken; add rosemary, thyme, oregano, garlic, salt and black pepper to the bag, seal, and shake again to coat chicken with herbs.

Grill chicken until the juices run clear and the meat thermometer inserted into the thickest part of the meat reads at least 165 degrees F. Add fresh-squeezed lemon to finish the chicken.

This works well with a bright, fresh, crisp white wine. According to the experts at The California Wine Club, top picks are New World Sauvignon Blanc, Unoaked California Chardonnay, French Pinot Gris and Italian Pinot Grigio.

Wines like these are meant to be uncorked and enjoyed while young, so look for newer vintages, 2011 or later, depending on the winemaker and region.

The acidic level of the wine is what makes for a good food and wine pairing. The flavors of the food and wine should complement each other, neither one overtaking the other and each becoming better because of the other.

The club was created to provide recommendations and selections, just as a friend would recommend a great bottle of wine to another. Members say The California Wine Club is like touring wine country from the comfort of home.

As a member, you can get convenient home delivery—monthly, every other month or even quarterly—and the best choice of handcrafted wine from small, family-owned wineries at the lowest possible price.

There are experienced wine consultants to assist you with your wine choices and questions and even wine country travel experts to help you plan a wine country getaway.

What’s more, each shipment includes a newsletter called Uncorked that’s a fun and easy way to learn about wine and get to know the families behind each winery.

Bruce and Pam Boring, who founded the club, discover these small wineries and leverage their years of experience, exquisite taste and long-built relationships with craft winemakers to hand select and deliver award-winning wines to you.

They know the wineries and vintners know them, so club members get introduced to wineries and wines they might never have found on their own.

Five kinds of membership are available:

• Premier Series—the most popular

• Signature Series—for collectors and connoisseurs

• International Selections—from small wineries around the world

• Aged Cabernet Series—Napa’s most prestigious Cabernets, aged eight to 12 years.

• Pacific Northwest Series—limited-production, award-winning wines from Oregon and Washington.

There are no membership fees, and customers can stop or modify their preferences at any time.

Learn More

For further facts, tips and wine suggestions and to learn how to get a gift membership or become a member yourself, visit www.cawineclub.com or call (800) 777-4443.

Grilling Tips | Steak On The Barbecue

Barbecue season is here and it's time to break out the grill and get cooking. Nothing is more relaxing than an outdoor barbecue and nothing is better on the barby than steak.

Steak is perhaps the quintessential barbecue food. Anyone can grill a hot dog or a hamburger, but grilling steak to perfection over hot coals is an art.

Unfortunately, it is an art form that few understand. This article aims to correct that culinary tragedy by making sure that the next time you're grilling steak, you're grilling it right.

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Choosing the right steak for the barbecue.

The first step in properly grilling steak is choosing the right cut for your budget and taste. All steak is not created equal. The varying cuts differ not only in price but also in fat content, thickness and weight.

A smaller, thinner cut with less fat marbling will cook more quickly to the desired degree of doneness than its larger, thicker, more marbled counterpart.

Talk to a butcher about the differences in the different cuts of steak commonly available. Think about your own personal taste preferences and on how much you are willing to spend. The best steak starts with an informed product choice.

Preparing to barbecue your steak.

The next step in grilling steak is proper preparation. Ideally, you should be using a fresh piece of meat that isn't frozen. Remove the steak from the refrigerator approximately 30 minutes prior to grilling. This allows the steak to reach room temperature which, in turn, insures even cooking.

While the steak is warming, coat it with a rub of sea salt and freshly cracked pepper. Remember to apply the rub soon after the steak comes out of the fridge. The longer the rub and meat are together, the less rub you will leave on the grate of your grill and the more that will remain on the steak.

Getting the barbecue ready for your steak.

While the steak is warming to room temperature, prepare your grill. If you are using charcoal (and you should be), make sure that you have enough coals to cover an area several inches larger than the piece of meat to be cooked. Nothing will ruin your steak more quickly than cooking it on a under-fired grill.

Always use a hot grill when grilling steak. The grill will be ready to go when the coals have all ashed over and you can't hold your hand an inch or two over the grill surface more than a second.

Next, place your steak on the center of your hot grill. Let the steak sit until the down side is gray and seared with grill marks. This will take anywhere from three to six minutes depending on the type of cut and its thickness.

When the down side is gray and seared, turn the steak over and let it cook an additional three to six minutes. Again, the time will depend on cut and thickness.

Turn the steak once and only once! Don't fiddle around with it. Leave it be and let it cook.

When the other side is gray and seared, check the steak for the correct level of "doneness" by making a small cut across the grain of the meat.

Remember, you can always throw an undercooked steak back on the grill, but once a steak is overcooked, it's ruined. If the steak is done, take it off the grill and let it sit for about five minutes before serving.

So that's it. Remember these steps the next time you're grilling steak and you are guaranteed to have the best steak you've ever had.

Photo by KEKO64.

Secret to Successful Rack Grilling Ribs | Barbecue Ribs

Barbecue Ribs. Is there any one word in the culinary lexicon that evokes so much happiness, controversy and memories?

In a lot of ways, ribs are barbecue. They are where barbecue began. (The word barbecue comes from the French phrase "barbe a queue", meaning "whiskers to tail" and hearkens back to the days when a cook-out meant cooking a whole pig, including the ribs, outdoors over hot coals).

They are, for many people, where barbecue ends. Depending on where you come from, ribs could be pork or beef or even mutton! They could also be finished with a vinegar based sauce or a tomato based sauce or even not sauced at all.

However, no matter where you come from, one thing is sure - the best ribs are cooked low and slow. This means the meat was cooked for a long time at a lower temperature. In this article, you're going to learn this "low and slow" method so that the next time you're grilling ribs, you're grilling them right.

What type of ribs will you grill?

The first step when grilling ribs is to decide what kind of ribs you want to grill. There are a lot of choices which range from the type of meat to the type of ribs.

One way to simplify the process is to go with pork and to choose a cut know as the spareribs. Pork spareribs are meaty, tender and generally available.

Because they tend to cook evenly when treated right, they are a good choice for the beginning outdoor chef. When you get your spareribs home, rinse them with cold water, pat them dry and season them to taste.

This seasoning, also known as a "rub", can be any combination of flavorings, herbs and spices you care to use. A good rub is key when grilling ribs. Simply sprinkle your seasonings onto the ribs and, using a good amount of pressure, "rub" them in.

Setting up the grill for barbecued ribs

The next step in grilling ribs is setting up the grill. If you're using charcoal (and you should), you want to start with a moderate amount of coals placed to one side of the grill bottom. Next to the coals place a foil pan.

When the coals have ashed over, put on the grill itself and place your ribs over the foil pan. Next to the ribs, place another foil pan full of water. Why do it this way? Putting the coals off to one side, as well as not putting the ribs over coals, slows down the cooking process by indirectly grilling the meat.

The foil pan next to the coals catches any drippings from the ribs, keeping them off the coals and prevents the coals from flaring up.

Finally, the water in the foil pan next to the ribs will evaporate in the heat of the grill. This steam will help to keep the ribs moist during the time they are on the barbecue.

So that's it. Cover the grill and sit back. Enjoy your favorite cold beverage. You are now the pit master and, as master of your own pit, it is your job to keep the grilling ribs "low and slow" by occasionally replenishing the coals or the water in the grill as needed.

The final step in grilling ribs is the finish or the sauce. The ribs will be done when the meat is separating from the bone. (If you've done everything right, this will be three to four hours after you first put the ribs on the grill.) Now all you have to do is decide on the finish.

There are a lot of good commercially prepared barbecue sauces out there. Choose one that matches your taste and apply it to the ribs just prior to removing them from the grill. Don't leave the finished ribs on the grill. The sugars in the sauce caramelize and burn very quickly and will make your hours of effort at the pit a waste.

Remember, low and slow is the only way to go when you're grilling ribs.

Photo by amenic181

Grilling Corn Juicy Sweet Barbecue Treat!

Grilling corn is a real summer tradition. Corn on the cob, piping hot off the grill and covered in butter and salt, is a part of our cultural heritage - as American as Mom's apple pie on the Fourth of July.

In fact, corn is more American than you may realize. Corn is only one of the two major domesticated food plants in the world that is native to the Americas (the potato is the other).

Over 8,000 years ago the first corn was planted in what is now Mexico. Today, sweet corn is one of the worlds major crops and more corn is grown in the United States than in any other place on Earth. It's no wonder that grilling corn is seen as a necessary part of any summer cook-out.

The problem is that while a lot of corn is grilled, not a lot of corn is grilled well. The aim of this article is to remedy that fact and make sure that the next time you're grilling corn, you're grilling it right.

The first step in grilling corn is getting your hands on the best corn you can. Because the best materials guarantee the best results, you want to make sure that you start with the freshest, sweetest corn available.

If you live in or near a rural area, get it straight from the farmer or a roadside stand. In more urban areas, look for farmer's markets or produce stores.

Like any other produce, corn is best straight off, in this case, the stalk. Never purchase corn that is already husked.

The corn husk protects the corn and helps to retain the corn's natural moisture. Pre-husked corn will always be an inferior product when compared to corn still in the husk.

Finally, when you have found the freshest corn, look for the best ears available. Pull back the the top of the husk and take a look at the corn itself. A good ear of corn will have large, even, milky colored kernels all around the cob.

The next step in grilling corn is preparing the corn for the grill and your grill for the corn.

Preparing the corn is easy. Fill a large bowl or small bucket with fresh cold water and immerse the corn, husk and all, in the water. Let the corn soak for about 15 or 20 minutes.

Letting the corn soak in water allows the husk to absorb additional water. This water will helps properly cook the corn once it's on the grill.

While the corn is soaking, start your grill. Corn, like any vegetable, cooks best over medium heat. So, you want your grill to be hot, but not too hot.

If you can hold your hand a few inches over the grill for three or four seconds, you've got the heat about right. When the grill is ready, remove the corn from the water and place it, husk and all, on the grill.

Why leave on the husk? Remember, the husk is nature's way of protecting the corn from damage.

It provides the same protection on the grill, letting the corn cook and steam while preventing the cob from drying out and burning.

Let the corn cook for about 15 minutes, turning whenever the husk starts to char. Once the husk is thoroughly charred, the corn is done. Remove it from the grill, let it cool, peel back the husk and serve it with butter and salt.

That's all there is to it! Grilling corn is a snap once you know how to grill it right.

Photo by arztsamui