RUB-a-Dub-Dub

No, I'm not talking about bath time.

I'm talking about rubs, another flavorful part of grilling. A rub, like a marinade, adds flavor and texture to your meats, seafoods, fruits, and/or veggies. There are two kinds of rubs:

• Dry Rub: made up of herbs and spices and is either sprinkled over or literally rubbed into your grilling items.
• Wet Rub: should have a paste-like consistency and include a liquid ingredient. In most cases it is some kind of oil and gently coats the grilling items.

Pretty much anything goes, just like when making a marinade. The spices and seasonings are totally up to you and your personal taste. Just remember that you want to enhance the flavor of whatever your are grilling. Your goal is not to overpower and pop your taste buds.

So keep in mind ...

• Balance your flavors by mixing strong flavors with mild complimentary ones.
• Rubs should be worked/rubbed evenly and completely into the grilling item as much as possible.
• Skin is a flavor blocker so if your meat has skin, try and get underneath it as much as possible.
• Apply the rub in advance to give your meat and/or other grilling foods the most flavor possible. If you add your rub just before you start to grill, you're just adding flavor to your grill rack and not your meat.
  
  • Small items: 1 hour
  • Large items: 4 hours to overnight

Ready to rub? Try one of these easy recipes:

Kansas City Rib Rub

Memphis Rib Rub

Carolina Pulled Pork Rub

Makin’ Marinades

Summer is grillin' season and why not? It's nice to relax outside with friends and family. (Plus, it's healthy and inexpensive, but "shhh..."). People talk about "perfect" grilling techniques, but did you know that one of the most important parts of grilling is marinating?

Yes folks, marinating is key because the juices moisten and enhance the flavors of your meats, seafoods, fruits, and veggies. The marinade, whatever it may be, transfers its flavors directly to the outside part of your food. Then, during the grilling process, the food blends with the marinade again adding the second round of flavor. Mmmm ...

But don't get too caught up in all that flavor. There are some important things to keep in mind:

• Marinades range in consistency, so don't be worried if you think it is too thick or thin.
• The easiest way to marinate is to toss your food and delightful mixture in a large ziplock bag. This way you can shake (to completely coat your food) without worry or disaster.
• Preparing in advance is great and I recommend it. However, after 6 hours it doesn't really make a difference and the juices actually start to breakdown your meat, cook your seafood, or overpower your fruits and veggies.
• It is very important to note that any additional marinade you have left must be boiled if you want to use it as a side sauce. Remember, you had raw foods soaking inside and you don't want to make your guests sick!

Choosing a marinade is completely up to you and your taste prefence - just make sure your flavors balance. The balance of a marinade is made up of three things:

• Acid, such as lemon juice or vinegar, adds tang and allows the marinade to penetrate the food
• Aromatics, such as herbs or chiles, add flavor and punch
• Fats, such as olive oil or yogurt, keep your food from burning off the marinade before being fully cooked

Try of one our delicious marinades and get grilling!

Sweet Chicken Marinade	Zesty Fish Marinade	Teriyaki Chicken Kebabs
Java Marinade	Teriyaki Salmon	Chili Tabasco Tilapia

For more ideas, check out all our easy marinade recipes!

The FunnySpoon Guide to Grilling

Now, I am not afraid of fire or touching raw meat, but let's just say I am no professional when it comes to grilling. But this outside food experience is tons of fun and I want that to change. So, if you are like me, then these tips will get you out of the rookie corner!

Heat and Oil

There are two key points in grilling: heat and oil

• Make sure you preheat your grill. Think of it like baking - your cake will bake, but it's just not the same if you don't preheat your oven. The preheating process (don't be scared by the word process!) takes about 15-20 minutes for gas grills and 25-40 if you are using charcoal. Use this time to clean your grill rack and scrape off any leftovers from your last cookout. Just scrub the rack with a long-handed stiff wire brush.
• Once your rack is spic-and-span, lightly coat your grill with a nonstick spray or rub on some olive oil with a rolled up towel.

Temperature

Depending on what you're cooking, the temperature is important. An easy way to figure out how hot your grill is, is to carefully (I can't stress this enough) put your hand just above the rack (did I say carefully?) and count seconds ...

• 5 seconds = LOW
• 4 seconds = MEDIUM (this is a small fire on a charcoal grill)
• 3 seconds = MEDIUM-HIGH
• 2 seconds = HIGH
• 1 second = CRAZY HOT

For thin or small cuts of meat, like hot dogs, kebabs, steaks, chops, and burgers, you'll want things to be hot and fast. So that's the 2-second level, or HIGH. For fish, chicken with bones, veggies, and fruit, you'll want things on the 4-second level, or MEDIUM.

Flipping

To flip or not to flip? Flip when it feels right and the food starts to release its yummy juices. It's also good to move your food around the grill for different heat levels.

• Direct Heat: put foods directly over flames if you're searing or want it to cook fast
• Indirect Heat: put foods away from the flames and close the lid if you want to cook more slowly

Doneness

Ah, the secret of the master grillers. Even though there are general times for grilling certain things, it is still difficult to tell when something is actually ready. Honestly, it is just best to invest in a good old fashion thermometer. Better to be safe than sorry, my friends.

Remember, you can always cook more, but you can't go back in time and uncook your items. Obviously, undercooked meats are deadly but don't let that frighten you away - it's just a reality. So keep your eye on your grill and know that experience is the best tool (plus, like I said, a thermometer).

There you go - a non-headache guide to grilling like a champ! Now, go out there a grill your hearts out!

Chicken Teriyaki Kebabs	Grilled BBQ Chicken Pizza	Grilled Steak with Goat Cheese Sauce
Beer Can Chicken	Grilled Corn Salad	Grilled Peaches
Smoky Maple Chicken	Sweet Chicken Marinade	Memphis Rib Rub

Want more? Check out all our easy grilling recipes!

Meatless Monday: Veggies at a BBQ

We've all had the typical potato salad and broccoli salad while at outdoor parties and barbecues. However, they can get a little boring and tiresome - especially during this time of year when people attend more backyard parties. So how do you shake it up? Here are a couple of quick dishes you can try on the grill to add a little zing to your meal ... and keep some veggie friendly dishes on the menu!

Grilled potatoes. My newest obsession! Slice new red potatoes in half, drizzle with olive oil and season with salt & pepper. Put them face down on a medium heat grill. Drizzle a little olive oil on the skin side if you like. Grill for about 15 minutes until tender. Transfer to a bowl, sprinkle with finely diced chives and serve with a side of sour cream. YUM!

Grilled Corn. I LOVE grilling corn on the cob. If you haven't tried it you definitely should - especially at this time of year because the corn is perfect. Keep the corn in the husk and soak it in a tub of cool water (with a palmful of sugar added) for 30 minutes. Drain it and throw it on the grill for about 35-45 minutes. It'll be so delicious you won't even need to add butter!

Grilled Basket 'o Veggies. This works with whatever veggies you have. Slice, dice, toss in a grill basket, drizzle with olive oil and grill for 10-15 minutes. Toss in fresh herbs (rosemary, thyme, yum!) in last 3 minutes. Keep in mind that you want to cut into approximately the same size and use veggies witih similar cook times - potatoes and onions take longer than mushrooms and asparagus.

What are some of your favorite veggie dishes to serve at an outdoor barbecue?

BBQ Across the US

Summer is a great time for barbecues, but you could get me to eat BBQ pretty much any time of year. When I travel I love to try different foods (I'll take any excuse to eat!) and BBQ is one thing in particular I love to try because it's so different depending on the what part of the country you're in. Sometimes it even varies greatly by city, particularly in the Midwest.

So here's my rough stab at the differences in BBQ sauce by region, but if you're an afficionado of a particular kind, please correct me in the comments!

Midwest:
Thick, sweet, and tomato-based.

Midwest >> Kansas City:
Thick and sweet, with a touch of heat. Want to try? KC Masterpiece is a pretty good representation of KC-style BBQ sauce.

Midwest >> St. Louis:
Tomato-based, thinned slightly with vinegar, sweet and spicy, more tangy than Kansas City. Want to try? Maull's is a locally-made sauce that represents the city's flavor.

Midwest >> Memphis:
"Wet" ribs are brushed with sauce before and after cooking; "Dry" ribs are seasoned with a dry rub. There's also pulled pork shoulder, which is covered in a hot, sweet, tomato-based sauce.

Texas:
Dry-rub seasoning mixture or a thin, spicy sauce.

Southwest:
Spice rubs, particularly with Mexican flavor.

East:
Thin, vinegary and peppery sauce.

South:
Thinner sauces, more vinegary.

Southeast:
Thicker, mustard-based sauce. In Appalachia, the sauce is generally sweeter and is made with molasses, tomatoes, and peppers.

Is your mouth watering yet? Then try this easy Grilled BBQ Chicken Pizza tonight!


Have you tried any of the above? What's your favorite? How do you prepare your own BBQ sauce?

Gather Round the Grill

Add some flair to your next backyard barbecue and serve up this fun and unique recipe:

Grilled Peaches

Serve up these easy recipes for a complete barbecue dinner:

1. Goat Cheese Sliders


2. Grilled BBQ Chicken Pizza


3. Baked Potato Salad


4. Sangria Spritzer

Be sure to check out all our simple summer recipes!

Pssst! This recipe idea was sent straight to the inboxes of our email subscribers, who get tips like this about twice a month from us. Want in? Sign up now!

Hump Day with Bradley: Beer and BBQs

Memorial Day is the official kick-off of summer grilling. Let the feasting begin!
- Bradley


As you know, I love beer, especially in the summer. But my other love (besides Carrie and Vicki, of course) is grilling. Beer and BBQs - you can't really get any manlier than that. So naturally one of my favorite recipes is Beer Can Chicken. If you haven't tried it, give it a go this weekend. Grab a 6 pack of beer, a whole chicken, and some seasoning and you're most of the way there. You can get that bad boy on the grill in 10 minutes, and you and your friends can drink the remaining 5 beers while it's cooking. Then get ready to feast on super moist and delicious chicken!



If you try it out, let me know how it goes!

Enjoy Dinner Outdoors

It's grilling season! And there's no better way to enjoy the amazing weather than with a fantastic, stress-free dinner al fresco.

So check out this easy Grilled Corn Salad and browse all our simple recipes for a fabulous outdoor dinner!



Pssst! This recipe idea was sent straight to the inboxes of our email subscribers, who get tips like this about twice a month from us. Want in? Sign up now!

Here chicken, chicken, chicken ...

Everyone loves chicken, right? You can bake it, fry it, barbecue it, simmer it, grill it, roast it, glaze it ... you name it and you can prepare chicken that way. No wonder there's an entire month dedicated to chicken. This is it - September is National Chicken Month! So, get out your fryers, skillets, cast iron pans and roasting dishes because we're going to serve up a ton of exciting new recipes for you and your family to try out this month.

Why not start out tonight with this simple Chicken Picante? It'll put a little zing into your Thursday evening.



You're not feeling the Chicken Picante tonight? That's OK ... try one of these chicken entrees.

We'd love to hear your favorite chicken recipes. Please share them with us!

Fantastic Friday!

This has been a LONG week ... deadlines at work, business dinners and sick kids. All I can say is TGIF!!! I'm looking forward to a super simple dinner tonight. We're having Salmon Burgers 3-Ways. They're simple to prepare and everyone can have them "their way". It's a no-fuss, low-stress solution for the Friday night dinner of a nutty week!





What are some of your quick fix solutions for a Friday night dinner?

The FunnySpoon Challenge: Day 14

Today is the last day of the FunnySpoon Challenge! We hope you've seen how FunnySpoon can truly make your life easier - with our tasty recipes (most of which can be made in under 30 minutes) and our branded product recommendations (which make grocery shopping a breeze) we hope you've been able to get healthy meals on the table that your family enjoys, without all the stress!

Tonight try getting out of the house and gathering around the grill with these recipes:

Fiesta Burgers





Grilled Corn Salad



Be sure to share your successes (or lack thereof) in the comments! We want to hear how FunnySpoon fits into your daily lives!

My latest obsession

It's grilling season and that usually means lots more burgers in the diet. And that always means a ton of carbs in all the buns. Never good for swimsuit season. Plus when you fill up on the buns you miss out on some of the other yummy food (like corn on the cob and sweets!).

Check out my latest obsession - the Whole Wheat Sandwich Thins by Arnold. They're perfect for burgers or sandwiches and they're delicious. Honestly, we haven't bought 'regular buns' at my house since the spring and, living in the south, we grill out 4 or 5 times per week.



Try them with Salmon Burgers 3-Ways. Yum.

Summer Heat

We're well into the summer season and, as we all know, it only gets hotter and hotter and July and August move along. Why not keep all the heat outside, keep your house cool and cook the entire meal on the grill? You're already grilling the chicken, burgers, steaks or fish so you might as well throw a few veggies on there and voila! Dinner is done ... and the house is still 72 degrees!

I LOVE grilling corn on the cob. If you haven't tried it you definitely should - especially at this time of year because the corn is perfect. Keep the corn in the husk and soak it in a tub of cool water (with a palmful of sugar added) for 30 minutes. Drain it and throw it on the grill for about 35-45 minutes. It'll be so delicious you won't even need to add butter!



I also love cooking in a grill basket. My fabulous business partner, Vicki, recently sent me this grill basket for my birthday. LOVE IT! Chop some veggies, throw a bit of marinade or olive oil/seasonings in there and put it on the grill. Within 15 minutes the veggies will be tender and delicious. You can also cook meat and fish right along with the veggies.



Be sure to check out these other great grilling tips and keep your house cool (and the mess outside) when you grill out this weekend!!

Happy Friday!!

A New Twist on Your Old Fourth of July Faves

Check out our Fourth of July email online to get great recipe ideas for your bash! They all look good to me (such as Salmon Burgers 3 ways instead of boring old burgers!) but I think my personal fave is the Tangy Orange Margaritas:




Happy (early) Fourth of July!

It's Grilling Season!

There's nothing better than grilling in the summertime ... the smell is fantastic, the food is always amazing and the clean up is so much easier! I recently ran across an article in Food & Wine Magazine that had a tips and ideas from their favorite grilling experts. Here's a quick list of the tips, but I encourage you to click through for the details and some of the recipes. While some of these are a little too fancy and gourmet for me there are some really amazing ideas ... like crisping veggies in ice water so they'll be crisp and moist after grilling. I also can't wait to try one of the mayo marinades!

Tip 1: Baste burgers with butter
Tip 2: Dip meat in cold water
Tip 3: Use mayo in marinades
Tip 4: Crisp vegetables in ice water
Tip 5: Tenderize in onion juice
Tip 6: Add yogurt to marinades
Tip 7: Prevent bones from burning
Tip 8: Sweeten rubs just a little
Tip 9: Leave some fat on steaks
Tip 10: Grill your sauce on a stick
Tip 11: Cook ribs low and slow
Tip 12: Know your ribs
Tip 13: Create faux wood flavor
Tip 14: Grill with real wood
Tip 15: Tie fresh herbs to a basting brush
Tip 16: Use a citrus squeeze
Tip 17: Try different leaves
Tip 18: Wrap delicate fish fillets
Tip 19: Build one fire for two dishes
Tip 20: Plan for leftovers

Smoky Glazed Asparagus


What are you grilling tips and secrets?