BBQ Vidalia Candy Sweet ONIONS - 52 Side Dishes from the Grill

 3 ingredients... now that's simple.  And the payoff is a side dish that is unique, has layers of textures and is amazingly sweet and delicious.

You start with the legendary Vidalia Onion.  Those super sweet onions.  In my area (Kansas, you know, God's Country), our local farmer's sell a variety of onion they call simply "Candy Onions" or sometimes, "Candy Sweet Onions".  While I am a huge fan of the real Vidalia, I am also a big fan of buying fresh and local so normally I make this with the locally grown Candy Sweet variety.

Only important thing is to be sure to hunt down the sweetest variety of onion you can find.

I did grill these in my gas grill.  WOrks just as well in a coal grill (Indirect heat, set up like an onion, lit coals shoved to the side, pan with onions on the other side of the grate).  I have also made these in the winter in a regular kitchen oven.

This really is very very easy.  While the cooking instructions have several steps, basically you take a whole onion, trim the ends, hollow out enough space to add some BBQ sauce, bake in a pan with some chicken stock in the bottom, after an hour, add more stock and more BBQ sauce and in an hour you have a fantastic unusual side dish.

Super Sweet, Super Easy and Super Delicious...  And this dish will very much take your BBQ party to another level.with almost no work!

OK... here's what I did...

BBQ Vidalia
Candy Sweet ONIONS

Ingredients

• 6 Large Vidalia Onions (or Candy Sweet Variety)
• 12 TBS Plus 6 More TBS Sweet BBQ Sauce
• 1 Cup plus 1 More Cup Chicken Stock
• Sliced Green Onion to Garnish

Cooking Directions

1. Carefully slice the ends of the onions off. The root tip, just enough so the onion will sit flat, the sprouting tip cut to almost the widest part of the onion.
2. Hollow out about 1 inch bowl from the sprout end of the onion, making sure you do not puncture all the way through the sides or bottom.
3. Put 2 TBS BBQ Sauce in each of the hollowed out ends.
4. Line them up on the bottom of a disposable aluminum pan.
5. Add one cup Chicken Stock to the bottom of the pan.
6. Set in your grill or smoker, indirect heat, about 300 degrees for one hour (lid closed of course, making this an oven).
7. After an hour your onions should begin to soften, the BBQ sauce is seeping into the softened layers of the onion and most of the stock has evaporated or been absorbed into the onion. Add another cup of stock to the bottom of the pan.
8. Slice the onions into quarters now and drizzle a fresh bit of BBQ sauce over the slices.
9. Return to the grill, same temp and setting for another hour.
10. To serve, transfer the onions to a serving dish, trying to be careful to keep each onion quarter together, garnish with slices of green onion
11. Serve Warm and ENJOY!

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This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilling Time (Marinade) - Balsamic Fig Marinated Steak - 52 Beef Recipes with Sauces and Rubs

What in the culinary world is prettier than a perfect medium rare steak, surrounded by a superb cheesy potato salad, with a GRILLED half head of romaine lettuce ((tomorrow's post) with a scratch made blue cheese vinaigrette)?  The way the light glistens off the moistness of the steak you can practically taste the butter tenderness from the photo!

But the hype and visual of the photo is nothing compared to the taste from this marinade.  The balsamic vinegar (I found a vinegar made from figs that was wonderful... Highly recommend popping for the extra cost of a top quality flavored vinegar for this).

The sweetness of the marinade infuses a sweet/tart tang to the meat that is enhanced by the caramelization during grilling.

And since the potato salad is actually left overs (already made), the grilled lettuce takes minutes as does the vinaigrette, this dish takes a little planning (but no real work) as the steak marinates for 8-24 hours... Rachel ray could take a 15 minute break and still finish this as a 30 minute meal.

OK... Here's what I did...

Balsamic Fig Marinated Steak

Ingredients

• 2 (6 Ounce) Rib Eye Steaks
• 1/4 Cup Balsamic Fig Vnegar
• 1/4 Cup Olive Oil
• 2 Cloves Garlic, Minced
• 2 tsp Fresh chopped Rosemary (can use dry spice if needed)
• Salt and Pepper To Taste

Cooking Directions

1. Using a blender, mini chopper or food processor, mix all of the ingredients (except the steak of course).
2. Combine steak and marinade ingredients in a gallon-size, sealable plastic bag. Squeeze as much of the air out as possible
3. Let marinate 8 hours to overnight in the fridge.
4. Remove steak from refrigerator around 30 minutes before cooking.
5. Grill about three minutes per side for medium rare, or longer to your desired temperature.
6. Take off heat and let stand 8 minutes before slicing
7. Slice against the grain
8. Serve WARM and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Surf and Turf 3 Secrets to GRILLED Bacon wrapped Filet Mignon and GRILLED Lobster - 52 Beef AND Seafood Recipes

We had an odd sale recently at my underpriced neighborhood grocery store...

1 - 6 OZ Bacon Wrapped Filet of Beef

AND

1 - 4 OZ Lobster Tail

Both for only $5

Now that's a great price for two items that I ordinarily do not bother with.  Lobster in Kansas just does not make much sense.  But I was assured by my local butcher (always be friendly with the butcher, they'll let you know the best deal of the day)... Anyway, I was assured that these were indeed fresh, flash frozen and shipped only 24 hours earlier.

I am also generally not a big fan of the Filet cut of beef.  Generally the meat is too dense, has too little fat (there is flavor in the fat) and too expensive.  The Filet cut must have had a good publicist way back when.  Unless you are careful, that Filet cut can get ahead of you and become a charred hockey puck pretty fast.  Especially when it is thick cut like these were.

Well, the combination of a great price and wonderful weather for a day on the grill, I decided to give the classic Surf And Turf a whirl.

First, let's talk about the FIlet...

Most important tip... KISS.

In other words, Keep It Simple Stupid... Um, I Mean Keep It Seasoned Simple !!!

No need for glazes and injections and exotic seasonings.  Just Salt, Pepper and a drizzle of Olive Oil (both sides).  Once seasoned, allow to rest and come to room temperature for about 30 minutes before grilling.  You are spending quite a bit of money (even on sale) for this cut of meat.  Why would you want to hide the taste.

If you like, a little BBQ sauce on the side is fine.  Even, God forbid, if your guests ask for ketchup.  But really, the steak is all you need for fullest flavor.

Next Tip is to cook with a remote probe instant read meat thermometer.

This is also VERY important.  These steaks measured about an inch and a half thick.  Generally over a high heat from a grill your cooking time is only bout 4-5 minutes per side for a medium rare steak.  BUT, more important than time is to cook by measuring the internal temperature.  A medium rarer steak should be cooked to 130 degree F. and NO HIGHER.  The higher you cook the temperature the more likely your steak (and especially a lean cut like a Filet) will be overcooked, dry and tough.  If you or your guests insist on a steak more Medium or even Medium well, just add 5 degrees for each step.  But know that anything above 130 does begin to dry out the meat.  Medium rare is the recognized industry standard for the best internal temperature of beef.

And finally, Tip Three is to take a rest...

Resting your steak for 10 minutes prior to serving will allow the steak to cool slightly.  When that happens the juices are allowed to redistribute into the beef.  Meaning when you cut into the steak there is no big pool of blood running out of the beef.  This is the big turn off many people have about a rare or medium rare steak, that pool of blood.  In fact, resting the steak and allowing the juices to be absorbed will produce that perfect medium rare (or even Rare) steak with little or no pool of blood.

OK... Now that you have a great steak, let's make those little Lobster Tails...

Most of the work is already done when you buy just the tail.

Just make sure the tails are close to room temperature before starting.  If you need to, wrap in a plastic zip lock bag and submerge in warm water for awhile.

Next, slice in half length-wise.  This makes them easy to cook, easy to season and easy to eat.  But do leave the shell on so that you can poach them in utter (more on that in a second).

Have a grill safe bowl handy with a stick of butter, 3 cloves Garlic (minced) and a handful of minced parsley.  Put this on the grill over indirect heat.  It will melt nicely by the time you are ready to baste...

OK... Time to move to the grill... Do take note that these instructions are for the little 4 to 6 Ounce Tails.  Anything bigger will require steaming them prior to grilling.

Once the grill is hot, give the lobster tails a baste with the butter mixture, add a bit of salt and pepper and place them flesh side down on the hot grill.

Be careful of flare-ups from the dripping butter. Cook flesh side down for 3 minutes ONLY until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 4 minutes until the lobster meat is firm and opaque.  This is very dramatic as the dripping butter during the basting will cause flair ups on the grill.  LOTS of flames, but the shell protects the lobster neat from burning.  Your goal is to get the bitter into the shell between the shell and the meat so that the flesh actually bastes in butter... Sounds delicious doesn't it???

And you are DONE!!!

I like to do the Lobster cooking while the steaks are resting on a part of the grill without direct flame underneath.  

Come back tomorrow and I will tell you all about this little extra of Bourbon-Bacon Compound Butter I added to the Steak!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Vegetable Pesto Pasta - 52 Side Dishes from the Grill

Take a look at the vegies to the right...
Onions, Peppers, Green and Yellow Zucchini, all grilled to deliciousness, seasoned and wonderful to add to a pasta.

You may recall a few weeks ago when I posted my version of a Summer Fresh Mint Basil Pesto recipe.  Combine the grilled vegetables with the fresh made pesto and you have something amazing.  Just simply a BIG BITE of Summer freshness!

The inside work of boiling the pasta and mixing with the pesto is done in advance.  Grilling and a quick rough chop of the vegetables only takes a few minutes (time to "rest" your meat before serving), making this combination of a starch and vegetables a perfect side dish to serve at any backyard BBQ.

OK... Here's what I did...

Grilled Vegetable
Pesto Pasta

Ingredients

1 Box Farfalle (Bow Tie) Pasta
1 Cup Fresh Made Mint Basil Pesto (Can use store bought jarred Sauce)
1/4 Cup Olive Oil for brushing the vegetables
1 Medium Red Onion, thick sliced
Salt and Pepper to Taste
2 Red Bell Peppers, Stems and seeds removed, cut into large flat pieces
1 Medium Yellow Zucchini, cut into long thick slices
1 Medium Green Zucchini, cut into long thick slices
Optional, Eggplant, Tomatoes, almost any grillable vegetable
Zest and Juice of 1 Lemon
Salt and Pepper to taste (again, so S&P Sparingly)
Sprinkle of freshly grated Parmesan Cheese

1. Prepare the Pasta according to package directions.  Drain.  Mix with Pesto while the pasta is still hot, pasta absorbs sauces best when hot.
2. Prepare vegetables, slice and brush with Olive Oil, Salt and pepper seasoning.
3. Grill until both sides are heated and just starting to soften
4. Dice into large bite size pieces.
5. Mix with pesto pasta, add lemon juice and zest, garnish with Parmesan Cheese
6. Serve HOT and ENJOY!!!

And if you liked this post, you will LOVE all the little extras I have all in one page... 52 (more actually)... 52 BBQ and Grilling Secret Extras.  You Too can become MASTER OF YOUR DOMAIN (as long as your domain is your own backyard)!  Be "That Guy" (or Gal) who does back yard open fire cooking just a bit better than the neighbors.  It is the little things that will set you apart.

52 BBQ and GRILLING SECRET EXTRAS ... If you are a once a month (or summer) griller, these recipes and techniques are for you. New and simple dishes that will make you shine. If you cook often in a complex series of grills and dedicated smokers in an outdoor kitchen, I bet I still have a few dishes you can add to your repertoire. APPETIZERS, SIDE DISHES, CONDIMENTS, MAIN DISHES and even DESSERTS To MAKE you MASTER OF YOUR DOMAIN!!!

I will be adding something new to the list (already above the 52, but still LOTS more coming).  Best way to keep up is to "follow" my 52 Grilling Time Secrets Board on Pinterest.  Anytime I have a new recipe for your grilling party I will add a pin.

Of course, I would love to have you share this idea with your friends... Show some Pinterest Love and PIN ME to your favorite site or better still onto a group site...

Thanks and I'll save a rib for you!

Cowboy BBQ Pork and Beans Quick and Sweet - 52 Side Dishes from the Grill

While I have more than enough recipes for more complicated complex BBQ Bean recipes, this by far is the easiest.  Just barely more complicated than opening a can of pork and beans and heating.  But the pay off for the tiny amount of extra work more than makes up for the little mixing you need to do.

I prefer to grill my beans.  It adds a nice bit of humidity to the inside of the grill, helping to make sure whatever you are grilling does not dry out.

Recently my store had a sale I just could not pass up... Van de Camps Pork and beans for 5 cans for a dollar.  Ordinarily I am a Bush's brand man myself, but really... 20 cents a can... Who wouldn't???

So, this is my dressed up version of an inexpensive can of beans.  Add a bit of this and a touch of that and they came out WONDERFUL!  I made these on a grill, but just as easy on the stove top, Crock Pot or in the Oven.

OK... Here's what I did...

BBQ Pork and Beans Quick and Sweet

Ingredients

• 1 Large Onion, Diced
• 2 (16 Oz) Cans Pork and Beans
• 3 TBS Yellow Mustard
• 1/4 Cup Molasses
• 1/4 Cup Brown Sugar
• 4 TBS Your Favorite BBQ Sauce
• 1/2 Pound Bacon, cut into pieces
• Juice and Zest of 1 Lemon

Cooking Directions

1. Couldn't be easier...
2. Big Dutch Oven
3. Cook the bacon until just done, drain fat.
4. Add everything else
5. Mix everything
6. Heat... Serve
7. In a conventional oven, 350 degrees uncovered for about 20 minutes to desired consistency. In a grill or on stovetop, uncovered over direct heat for about 20 minutes to desired consistency.
8. Serve HOT and ENJOY!

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My good Blogging buddy Larry has been RVing around the country and stopped by our little corner of the Universe.  I used the occasion of his visit to throw a Bobby Flay style BBQ Addiction Whoop de Doo with...

Fish, Fowl, Hoof, Larry, Snout and Fish!  

First up, the Fowl, that's a BBQ Turkey, brined and injected with Cajun Butter and Glazed with that Jack Daniel's Whiskey BBQ Sauce.

Second is the Hoof, a 30 Garlic Peppercorn Beef Roast.

Third is Larry hisself!

These Sweet Cherry Baby Back ribs are second from the right 

And last but not least... the Fish is an absolutely amazing Cranberry Walnut sauce Sugar Cured Whole Salmon Filet.

But even Larry does not travel 4,000 miles in a rolling Studio Apartment on Meat alone... Come back all this next week for my side dishes, desserts to go along with all that meat.

I started with a spectacular presentation of a simple Jell-o salad (Dessert???).  Just a little extra effort and I had Stained Glass Jell-O, worthy of any Church PotLuck.

And then I whipped up a quick and easy faux Succotash (no Lima Beans) of corn and tomato relish (salsa, or... well, why not go ahead and call  it a Succotash!) that added bright colors and a unique combination of tastes (and only takes about 10 minutes to make)!

I did serve two kinds of potatoes, not only these, but I also WHIPPED up what I consider the world's BEST Garlic Mashed Potatoes.  These have it all... BACON, Garlic, A secret ingredient that leaves them with a hint of natural sweetness.  They are creamy yet still have a little bit of texture lumps.  I like a few  skin on potatoes so there are bits of red potato skins for color, texture and health. Making mashed potatoes for any group is always tough as people like what they like and question why anyone would make something new.  But for me at least... BEST EVER GARLIC MASHED POTATOES!


For that second potato dish ( Mostly I like the look of the presentation of a big beef roast resting on a bed of)...
Garlic Green Beans, Red Potato warm Potato Salad!  Makes a beautiful presentation and loaded with flavors (and adds another vegetable to the table.

We are getting close to the end of my "Feeding Larry" series.

But I did want to remind you all of the AMAZING Mac and Cheese... Flavored with a package of Hidden Valley Ranch Dressing seasoning packet, this is about my very favorite.  Fast and Easy Ranch Mac and Cheese, can be made a day in advance, served warm or cold... A PERFECT Side Dish for any occasion!

I also jumped the Thanksgiving gun a bit with a Chorizo Sausage and Apple Dressing (never Stuffing) to pair with that Turkey.

... 12 Dishes and still rolling along.  See you tomorrow when I start on the desserts!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Garlic Peppercorn London Broil - 52 Beef recipes and BBQ Tutorials

Here's my Easter Dinner.  Big pile of a delicious warm potato/green Bean Salad bed under an INCREDIBLE grilled Top Round roast.  I'll do the salad post recipe tomorrow.  Today it's all about this delicious meat!

LOTS of garlic.  I took 10 pieces of garlic and sliced them into thin thirds.  That's thirty pieces of garlic! I embedded these into the roast.  Just take a knife that is about the same size as the garlic pieces.  Poke deep enough so that the entire garlic piece will sit inside the meat.  If you are not a fan of garlic, these are large enough to pick out as you cut the finished slices.  BUT, the garlic roasted along with the meat juices makes for an incredible taste.

Next I coated the roast with a layer of Dijon Mustard.  The wet helps to keep the roast moist and most important, it gives the rub something to hold onto.  While it cooks it makes a simply delicious bark.  I made a simple rub of about equal parts...

Dried Garlic Flakes
Garlic Powder
Onion Powder
Slightly crushed Peppercorns
Sea Salt
Black and White Pepper

Mix this all together and then rub the meat.  NOTE: This is a rub, not a sprinkle.  Bub this into the mustard,  Pay particular attention to the holes that the you made with the garlic.  This forms a bark, which helps to hold in all the juices that might have leaked out during the slow roasting grilling.

Allow the meat to rest and come to close to room temperature before you begin cooking.  About an hour.  This also helps to allow the spices and especially the salt to help absorb all of those flavors of the rub and mustard to absorb into the top layer of the meat.

I cooked this on my grill, indirect heat, low and slow ( Almost like smoking on a grill, Coals or burners on each side of the meat turned to low.  Burners or coals directly under the meat off (or clear of coals).  The internal temperature close to the meat was about 280 degrees.

I used an internal temperature prob (Don't cook without one).  Cooked the meat (no need to turn, as you are using your grill like an oven with no direct heat applied to the bottom of the meat) until I got a medium rare temperature of 135 degrees.  It took about 30-40 minutes.  I then wrapped the meat in aluminum foil and let it rest for 30 minutes.  the temperature actually evened out at 140 during the wrap rest.  this allows the juices to absorb into the meat and have an even temperature throughout the slices.

Slice thin, at angles against the grain...

I am lucky enough to see several hundred food blogger posts in a day.  Somethings look stunningly beautiful.  For me, this was delicious and I was able to capture the right look where I practically can taste this from the photo.

Here is my food porn...

Good friends came to join us...
Warm enough to enjoy a meal outside on our patio!

Grab a beer and enjoy!

Happy Easter

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest