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What You Need:

2 lbs lean ground beef
2 onions, minced
2 garlic cloves, minced
2 TBSP parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp pepper
2 flat metal skewers

How to Make It:

Place the ground beef in a food processor.
Add the onion, garlic and parsley.
Process until mixture becomes smooth.
Remove and place in a large mixing bowl.
Add the coriander, cumin, salt and pepper to the mixture.
With your hands mix all the ingredients together well.
Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.
Heat the grill to medium high.
Place the loaves on the grill and cover.
Cook 20 minutes turning over half way through the cooking time.

If you like your ground beef a little more rare, you can cook these for about 15 minutes. For more well done, meat cook just a little longer. They will also continue to cook once you leave them standing.

Grilled Oysters in the Shell

What You Need:

24 oysters in the shell
24 fresh lemon slices
Seafood cocktail sauce

How to Make It:

Clean each oyster shell top and bottom well.
The grill needs to be very hot to cook these.
Place the oysters shell and all on the grill.
Close the lid.
Check every 3 minutes or so and when the shells begin to open remove them from the grill.
Carefully open the shell, being sure to retain the juice and the oyster in the bottom shell.
Squeeze the fresh lemon juice over the top each oyster.
Serve with the cocktail sauce.

Be carefully not to overcook the oysters.
When the shell starts to open you want to remove them immediately.
If cooked too long they will become rubbery

Have all of your utensils and marinades ready and waiting beside the grill. The one thing to remember when grilling is that you have to man the grill for the entire time you are cooking. It is not like an oven that you can walk away from and come back in fifteen minutes.

A grill that is working at its optimum temperature will cook the food faster than you think. Closing the lid also increases the heat and decreases cooking time.

So, prepare your area ahead of time. Don’t forget to bring along your favorite drink and maybe even a snack to nibble on, since you will be the happy gourmet griller for the day.

Try to have someone who can run back and forth and help you, and perhaps put things in the oven to keep warm until everyone is ready to eat.

Learning to grill can be a lonely job, but one whose product will be greatly appreciated by everyone when it comes time to eat.

Remember, the more you grill, the better you’ll get at it, so cook out as much as your heart desires this summer. Learn about your grill, the correct times for the meats and vegetables and fish, with foil, or without (with is very handy for quick clean ups, and you can still get the BBQ’d smoky taste if you prick holed in the foil.

Your network of family and friends will grow once the word starts spreading that you are the king (or queen) of the neighborhood grill.

Grill at the proper temperature. A gas grill will give you a more even cooking temperature over the entire surface of the grill.

If you use a charcoal grill or a smoker, know where the temperature is the hottest on the rack, and start your meat out in that area. When it is close to being done, move it to the cooler side to finish cooking more slowly, or even to rest the meat and keep it warm.

Remember that meat will continue cooking once it is left to stand, so keep it warm and it will be just right when it comes time to eat.

While we are speaking about temperature, let your grill get good and hot before putting anything on it. Some people think that you don’t have to preheat a grill, but meat cooks better when it has reached the correct grilling temperature.

You wouldn’t put your roast in a cold oven would you? The same goes for the grill. If you want, use a thermometer to gauge the temperature before grilling your meats. You should have a meat thermometer ready as well to help you gauge how well done your beef is.

It is also handy for chicken, because you sound always cook a chicken with a bone in it to a minimum internal temperature of 160 F. Anything else is unhealthy and puts you and your family and friends at risk of salmonella.

Chicken takes a long time to cook depending on the parts of the bird you are grilling, and especially if you are cooking it with the bone still in.

One good way to be sure that your chicken is cooked just right is to pre-bake your chicken in the oven as if you were going to eat it roasted, and then put it on the grill to reduce the cooking time.

Or, you can roast it, and just add BBQ sauce, so that way your whole grill is not being taken up with chicken when others are waiting for burgers and hot dogs. And so you don’t have to worry about how to keep all the chicken warm while the other food cooks.

With summer almost upon us, barbeque grills everywhere are being dusted off and cleaned for the new season. If you’re ready to try your hand at grilling this year, here are a few tips to get you started off on the right foot.

Grilling properly is something that you learn over time. It is like anything else in life. You get better with practice. To learn how to grill a chicken breast or a steak properly, you will have to cook more than one or two a season.

No two grills are the same, so you will have to learn how to deal with the heat of your grill, and its material, which will produce varying results depending on what it is made from, size, type of rack, and so on.

In the summer, most people have barbeque on the brain and there’s no stopping them. So, here are few quick tips to make this summer’s backyard barbecues the best yet.

The first thing to do is to start out with a clean grill. No one wants to put fresh cuts of meat on a grill that is crusted over with pieces of pork or chicken from the last time you used the grill (a year ago-ick!).

Besides the fact that it’s unhealthy, you don’t want that hamburger to taste like a chicken burger. Clean the grill after each use while it is still warm so the charring comes off easily.