Sneak Peak at Grill of the Future with Tom from Char-Broil

Tom from Char-Broil drove out today, so I could test out a new grill they are looking at for the future. The company wanted a good down-to-earth griller with experience and big opinions (I guess), so they asked if I'd like to test drive this new one with a full day grill-a-thon.

First, let me say that Tom is a great guy and that testing a new grill is fun. And, then second, let me say: Whoa buddy I am full enough to pop. And I only took nibbles of all that food we grilled. I could not do this often without being a super fluffy chick. Even the boys maxed out, and that is unusual for teen boys.



Well, you can see the guys here chowing down, and I had to clear the table a couple of times just to have room for more grilled food. The table is a six footer in case anyone was wondering. Yeah. We had gear on there too, but this was a feast that ran several hours.



We started with nacho chips. Never grilled those? Neither had Tom. They are super easy and quick, and here is the Nachos on the Grill recipe. I bet the other guys at Char-Broil are gonna love them too.

We grilled so many foods that I can't recall them all, but we had chicken tenders, pizza, Lit'l smokies, and cake for a few.

I also got to try out the new Char-Broil barbecue sauces. They have a tomato and a mustard based sauce just out on the market. Plus, they have a Char-Broil rub, but we did not get to that. I have a bottle Tom gave me, so I'll give that a try and let folks know on it too.



Well - here we are the partners in crime (me and Tom) - or the crime of grilling more than a body ought to eat in a week. What fun! But, I am doing salads or something the rest of the weekend . . . maybe (-:

Spice Up Your Mexican Inspired Cook Out with Maggie's Queso Dip

London Broil on the Grill

Although grilling is often thought of as the great American tradition, most countries enjoy some type of outdoor cooking. In addition, many dishes from other countries can be adapted to the grill or smoker.

One of our favorite ethnic themed grill outs would be Mexican. Well, I guess you'd have to call it Mexican-American. The Hispanic population has grown yearly around here, and recipes get shared and then adapted, and we all end up with some good eats.

For a Mexican cook out, I like to get a London Broil (which can actually be a variety of different cuts - might want to ask the butcher if he's got one good for grilling). We grill that fairly rare or it will get tough and then cut across the grain in thin strips. The meat is served in burrito wraps (easier to hold than the small soft taco shells) with the usual toppings.

Another quick and easy Mexican meal on the grill is Grilled Quesadillas. It really doesn't get much easier. Just watch close and don't burn them.

While the main dish is grilling, we stick on a pan of nachos. Grilled nacho chips take, literally, seconds. I used to do those in the oven under the broiler, but I thought: Why not wrap some tin foil over the pan and see how it goes? You can hear the cheese start to sizzle. Pull the pan right off. Those go fast. You may have to make a few pans of them.

Now, we've found a great queso dip to heat on the side of the grill. This was not an easy task. Really, I've looked for three or four years trying to find something like the cheese dip my son adores at the local Mexican restaurant. He can eat two bowls of that himself.

I tried brand after brand of various quesos and dips and melted different cheeses at home with different seasonings. But, no dice. I could not match his favorite cheese dip from Monterays.

Until now . . .



I was at Harris Teeter trying out the sushi sample (which I didn't like very much). But, I saw Maggie's White Queso Dip. Hum. It looked the same color as the dip at the restaurant. It's hard to tell when the stuff is cold, but I figured it was worth a try.

Hurray! This is THE DIP. It is smooth. It is creamy. It is dreamy. It even got the thumbs up from my son who is quite picky about his queso.

I was curious about this magnificent cheese queso dip so looked around and found that Maggie is from Charleston. She started out with salsa and then added the queso.

This lady is the real deal. She grew up in an orphanage her parents ran in Mexico and had 68 brothers and sisters there. That's a lot to feed, and Maggie helped. That's where she learned to make really yummy salsa and queso dip.

Maggie was working as an interior decorator, but she decided to try her hand at food. I'm glad she did. She's really great with her products.

I'm not sure how broad the market is for Maggie's products. I know they're at some Krogers, Whole Foods, and Harris Teeter here in my town.

Fire Up the Grill for the 4th of July - Favorite Barbecue Recipes

HAPPY 4th of JULY!

Independence Day is right up my alley. More people grill on the 4th than any day of the year. And, this year is expected to be a record breaker with gas prices so high. Don't feel bad if you can't go to the beach or off somewhere exotic. Just crank up the grill and have fun at home.



You don't need lots of fancy equipment to have a barbecue at home. I typically use our 22 inch Weber kettle grill, but I also use our small tailgate grills for smaller groups.




Hamburgers are always a good pick. You can cook a lot at once, so if you're having a group over, you're not stuck at the grill all evening.

If your hamburgers don't turn out as great as you'd like, check out my Great Grilled Burgers Guide. It's not hard to do burgers, but there are some tips that will make a big difference in how they turn out.




You might consider a Mexican themed barbecue for the 4th.

Tex Mex creations have grown more popular every year. And, of course, recipies have been adapted for the grill.

You can make shish kabobs as above and then serve with soft taco shells and the fixings for tacos. Actually I find it works out better to get the bigger burito wraps, since grilled foods are kind of chunky.

Kabobs can be a little tricky, so see my Kabob Guide if you need a little extra help on those. I call that guide "Pain in the Kabob," but if you're serving them as soft tacos and don't have to cook so much, it's not a bad pick.

If you go with the taco idea, be sure to try some Grilled Nacho Chips. I was playing around one day and tried this. Super easy. Super fast. The only trick is to get them on and off fast.

Be sure to mix up some Pica de Gallo to go with the chips and tacos. Pica de Gallo can be made ahead and chilled - ready to put out when it's time to eat.




If you're looking for interesting grilled side dishes, consider some grilled hash browns. My boys love them. We put on a big pan and can feed a lot of people too, so it's a nice pick for a party.

Another favorite around her is grilled corn on the cob. We make them in tin foil and also in the husks. Both ways are great. See my Grilled Corn on the Cob Guide for details.




If you want to try something a little different, make some grilled Texas Toast. Again, this is super quick. Just put the bread on after the meat. You'll have hot bread with a smoky flavor in minutes.

Another fun grill recipe is Beer Butt Chicken. That one always makes everyone laugh until they eat it. Then, they see why folks make Drunken Chicken. Very tasty.

Mexican on the Grill

Yum. Nachos on the grill are delicious. They only take a couple of minutes to heat. Then, you're ready to eat.

For directions on making Grilled Cheese Nachos, visit Barbeque Master at Garden and Hearth.

I also have a Pica de Gallo recipe that is fabulous with the chips or to serve with any Mexican meal.

Keep checking back. I've been grilling up some great Mexican and Mexican inspired dishes and will continue to post up recipes and directions.