Cooking Out in Asheboro, NC with Foodie Friends

My son and I enjoyed a terrific cook out in Asheboro, NC last night with Greta and Joel and some of their neighbors. The plan was to watch a movie on the side of the water tank. No kidding. Of course, it rained. But that didn't put a damper on the party. Joel set up his projector in the house, so we had a movie anyway even if not on the water tank.


Chef Joel was hard at work on the meat. He sent around the grilled Texas Toast and sauced up the chicken and pork chops. He used a variety of different sauces including a mustard based barbecue sauce from our sister state, South Carolina.


Greta and Joel have two nice porches which was great. Most of the guests hung out here on the side porch with the food (of course). The grill was around on the back porch. Joel just got a big gas grill and is enjoying that. Gas is more convenient and easier when you have a crowd over.


Since we were shopping at the local IGA which is a small grocery, our appetizers were very traditional Southern. We brought sausage balls made with Frank Corriher sausage which is our favorite, Seven Layer Dip, and a veggie tray. The sausage balls were quite popular or else my son ate almost all of them - not sure on that.

Neal from Jugtown brought some really fabulous finger foods. He had spinach wraps that were much like those that I had in Greece (very yummy), barbecue shrimp (my son went wild for those), and crab appetizers.


When the meat came off the grill, yum! Joel had them just perfect. Very moist chicken and chops with loads of flavor.

Jerrod Cook Launches New Wild n Mild Barbecue Maridade Sauces

Jerrod Cook from Mississippi had been thinking about bottling his home brewed barbecue mardinade sauces for a while. There's a lot to putting barbecue sauces on the market, but he has made his first run and the first bottles of Wild n Mild are out including a milder version and a hotter version.


We decided to break out some boneless pork tenderloin chops and try out the hot Wild n Mild. Before putting the pork chops on the grill, we let them marinate in the Wild n Mild sauce a while.

Then we used my basic pork chop grilling tips and started cooking the chops. While Wild n Mild is a thin type sauce, more of what we call a mop in North Carolina, so it can be brushed on every time the meat is turned. This helps keep the meat moist which can be a problem for some people when cooking cuts like pork and also adds flavor. When cooking on a gas grill as we were doing, the extra flavor is important, since gas not provide that charcoal or wood smoked flavor. Marinades and sauces are the key.


Wild n Mild looks darker in the bottle than it does when added to the food. It's a medium toned color with darker spices and seasonings. As it cooks, it blends with the meat even with lighter colored meats like the pork chops. The sauce also makes for some very pretty grill marks as it sears to the meat.


The pork tenderloin chops cooked up very pretty. They were moist and had a lot of flavor. The flavor of the sauce is unlike any I've tried before. We all decided that it had kind of an Asian flavor. In fact, I think it would work very nicely with a stir fry as well or as a splash for grilled vegetables.

Next time, I think we'll marinate some sirloin beef chunks for grilled kabobs. I could see this working well with beef and veggies. It could also be interesting on our grilled pineapple. We usually go with a sweet wipe for pineapple, and I think this sauce is sweet enough to work with pineapple.

We wish Jerrod all the best with his new Wild n Mild sauces. He has a different product, so if you're tired of the same old thing, this is a chance to check out something different. He has some interesting recipes on his new web site including one for venison. Now I'm wondering if any of the hunters have any extra venison. Yum. That sounds really good. I think this would be a nice flavor with deer too.

Grilled Snow Crab Legs - Going Gourmet with the Guys

Last night we had grilled snow crab legs on the Char-Broil Big Red Infrared grill. It was the first time my younger son had crab legs. The older one had some last month at his fraternity ZBT at UNC Chapel Hill. He loved the crab legs and was stoked that we going to put some on the grill.

Crab legs are super easy to make on the grill. Just marinate in Italian dressing or brush on some olive oil right before grilling. Heat the grill to medium (300 to 350 degrees). Cook about five minutes on each side depending on the size. The end meat part will look white and still be soft. Shells will turn a little brighter in color and have some grill marks. Yep. That's simple enough. Just don't overcook the crab legs, or they will be rubbery. That's about the only way you can mess up grilled crab legs.

Why haven't I done these before for the guys?

Good question. And, mothers can tell you. When kids are little, they may go "yuck" about something that looks different. Also, you spend a lot of time cracking crab or deboning fish with little ones. Then, you're all messy and too tired to enjoy your own food.


Here's my college kid carrying in the grilled crab legs. He's excited, because he has only had them boiled. He knows grilled food is the max, so he is all ready for this crab feast.


See. Told ya. This kid can't wait to dig in. Just waiting for the rest of the crew to get on over to the table.


The younger one is wondering about this food that is trapped inside hard shells. Actually, the shells are softer off the grill from my experience. Still, it can take a little work to get the king crab shells cracked. The kid is a sport, and he's working it hard as you can see.

Oh yes! Crab crackers. While you don't have to use crab crackers especially with king crab legs, they are nice to have.

My sister gave me a set of restaurant quality crab crackers when I lived on the eastern shore of Virginia and was cracking blue crab which really does take a lot of work. My sister worked at Blue Bay Seafood restaurant as a waitress in Cleveland, NC. They've closed that one but still have two Blue Bays in Salisbury, NC and a couple of other places I think. In any case, her boss let her order them way back then through the restaurant. So, I have nice crab crackers. And, now both boys are grilled king crab fans.

As you can see, my younger son was mighty glad to have a tool for getting to that crab meat.

Jerry's Barbecue Chicken at Cleveland, NC Spring Festival

Around these parts, when someone brings up barbecue chicken, everyone thinks of Jerry. It's the best ever barbecue chicken.

Sadly, Jerry does not have a restaurant. Or, maybe that's a good thing. That makes it extra special when you see a sign go up around town that a group is having Jerry's BBQ Chicken. It's one of those deals where you go home and mark it on the calendar. You don't want to miss out. And, you don't want to go late and chance that they sell out before you get there.

Basically, you just have to ask around in Cleveland, Woodleaf, or Scotch Irish in western Rowan County, NC. Folks know Jerry and can tell you how to get up with him about chicken barbecue.


Jerry had his big smoker out at the Cleveland Spring Festival today. He was cooking up his delicious chicken as well as hamburgers and hot dogs.


This is Jerry! Not only is he one heck of a chicken smoker, he's a really funny guy. I've worked once with a church chicken fundraiser where Jerry was the chef. It wasn't even like work with Jerry there. He honestly doesn't know a stranger, and he can get everyone going and having fun doing it.

A lot of the chicken dinners are for charity. Instead of having people who really don't know how to grill or smoke wing it, groups will hire Jerry to do the chicken. Then, it's done right and lots of people come out.

I have to give a shout out, because Jerry made chicken for Cleveland Methodist Church. The roof was leaking and wrecking the floors and furniture. It was pretty desperate and a small congregation. Jerry cooked, and we all helped. Then, more volunteers form various churches came out and helped put on a new roof. That's one thing I can say for a small town. People will pitch in when needed.


This is Jerry's brother who was working hard on festival day. I think he must be the older brother. He's a lot more serious than Jerry. Very nice guy. Just not into silliness or shenanigans. So, hi Steven! And, that's some great chicken you guys smoke up. Yummy hot dogs and burgers too.

Cleveland North Carolina Spring Festival 2009

The West Rowan High School Junior ROTC opened up the 6th annual Cleveland, North Carolina Spring Festival. As always they did a nice job, and the guy who played the national anthem on the saxaphone was fabulous.

The Spring Festival is now a yearly event. They have not come up with a theme as of yet. Then again, Cleveland NC doesn't have any specific claim to fame. It's just a small southern town of about 800 people. The biggest thing in Cleveland is the Freightliner truck plant, and they've laid off about everyone. But, today was a day to relax and not worry about things like the economy.

The Cleveland Festival is mainly food booths plus some arts, crafts, and homemade items. There are a few smaller rides for the kids. This year, they had some live music.

Basically, it's a day when most folks in town get out and talk and get something to eat. Local groups make a little money to help with community projects. So, it's all good.


There were a couple of booths with canned foods like tomatoes, beans, and jellies. Other take home foods included homemade yeast bread (had to get a loaf of that) and cakes, cookies and pies.


Wetmore Farms had a booth with fresh produce. The strawberries and yellow squash are in season as well as a few other vegetables. The farm is in Woodleaf, so we go there and get fresh produce during the season. They always have great produce, and they're really nice people too.


The kids really enjoyed the horse rides. One of the horses had a green eye and a blue eye. That was unusual looking. There were also some goats that the kids could pet.


People at the festival enjoyed getting to go inside the hot air balloon. Sometimes they fly balloons in. It was kind of windy today, so I'm not sure if they were going to do that. That's usually later in the afternoon. Then, the festival ends with fireworks. I'm just a few blocks away and can see them from my yard, so I'll probably grill out tonight and enjoy the fireworks.

Backyard BBQ Pit - Durham, NC - Wood Smoked Barbecue

The Backyard BBQ Pit in Durham Has Great Barbecue and Home Style Side Dishes


Pitmaster Marquis Egerton II Hand Chops the Wood to Smoke the Meats

My son and I took a road trip and stopped at the Backyard BBQ Pit in Durham, NC. It's right off I 40 at 5204 Highway 55.

This is a real North Carolina wood burning barbecue joint, and they also smoke ribs and chicken. Side dishes are like Grandma used to make.

The food was amazing, and they had a special for a barbecue sandwich and two sides for $4.99. Can't beat that.

For more about Backyard BBQ Pit, check out my BBP story at Yes You Can Grill.


Here's What it Looks Like in a North Carolina Barbecue Pit in Case You've Ever Wondered

Directions: If you're driving from Chapel Hill toward Durham, take exit 278 and turn right. Go three stop lights - just past the Golden Corral. Backyard BBQ Pit is beisde the Aamco and the ABC store. It's on the right hand side of the road.

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.

Top 10 Barbecue Cities by Blue Rhino - 2009

Blue Rhino top 10 Cookout Cities for 2009 are:

1. Los Angeles, CA
2. San Francisco-Bay area, CA
3. San Diego, CA
4. San Jose
5. Sacramento, CA
6. Eugene, OR
7. Spokane, WA
8. Fresno, CA
9. Reno, NV
10. Salt Lake City, UT

You may be wondering how these cities were selected. First, cities considered had populations of 99,000 or more. Second, these areas have the most ideal grilling days in terms of weather as gathered through the National Weather Service. Good grilling days were those days under 90 degrees with no precipitation.

Clearly the west coast rocked this test, but if you look on down the list of 100 cities, you’ll find others closer your neck of the woods. So, check out the full list of great grill cities.

Also, feel free to add your own city or town to the comment list. No rules here. If you’re grilling great where you live, let us know.

I’ll start with Salisbury, NC. Population is around 27,000, and we have a lot of days over 90 degrees plus that southern humidity. Don't guess we'll ever make the official list. But, we do enjoy some great grilling.

As a side note, be sure to check out the Blue Rhino recycle program. Keep those old tanks out of the landfill. Be nice to the earth.

Marzetti Backyard Barbecue Contest 2009

If your patio area could use an update, enter the Marzetti Backyard Barbecue Contest which runs through the end of July 2009. Grand prize winner to be announced in August.

You’ll find coupon codes on the back of the various salad dressings and also on the slaw dressing which is the most popular slaw dressing in the United States. With 30 different dressings, there’s bound to be one that you’ll love. This is an old product, dating back to 1896 when Teresa Marzetti started making her own dressing at her Italian restaurant. Some of the varieties are kosher too.

If Marzetti isn’t sold in your area (give your grocery store manager a hint about that), but you can click on the “don’t have a code” button online or send in a snail mail request for a code.

In addition to the grand prize winner, there will be a daily instant prize winner. You just go to the web site and play a game that’s basically like scratching off a prize card to see if you’ve won or not.

Daily prized include one of the following:

Franklin Croquet Set ARV $100
Franklin Bocce Ball Set ARV $100
$100 Williams-Sonoma Gift Card
$100 Crate & Barrel Gift Card

The grand prize winner which will be randomly drawn from all entries includes:

$1000 Lowe’s gift card for any purchase
$2000 Lowe’s for a patio set
$500 for food for a barbecue to show off the new backyard upgrades
One year supply of Marzetti slaw dressing

So, what you are you waiting for? You can’t win if you don’t enter.

For more details, see the Marzetti contest page.

Summer 2009 Contest

Pictures from Bull Hole at Cooleemee, North Carolina

The Happy Pants Dance, or that's what I'd call it. Kids have a great time at the Bull Hole in Cooleemee, North Carolina.


You put your right foot here. You put your . . . And, you make sure the footing is solid, or you really do fall in. I know, because I have taken many a dunk in the river there at the Bull Hole. It's all good though.


If you march to the beat of a different drummer, then the Bull Hole is just the spot for you. This is a great place to visit to get away from it all. You can bring a grill and cook out or just carry in snacks. It's all good at the Bull Hole.


These guys were telling me now to get over to the other side to see the other waterfalls, but I only made it half way. Those rocks are very slick, and I did not want to mess up my Canon Powershot which has been a really great little point and shoot camera.

One of the guys also told me that this place is called the Bull Hole, because a bull stepped in one of the deep water holes and broke his leg. The bull could not get out, and that's how the strange name came about. I don't know, but it sounded reasonable. If it was a made up story, it was interesting anyway.



New friend from Granite Quary checks out the Bull Hole for the first time and likes it. Yeah. Neat place. Definately not a tourist destination. And, that can be a good thing.

More photos at Facebook on my Bull Hole picture album.

Very Happy Mother's Day at the Bull Hole in Cooleemee, NC

My boys took me to the Bull Hole in Cooleemee, North Carolina today for Mother's Day. We didn't load up and carry the grill. After all, it's Mother's Day, and Mom grills a lot. So, grilling would not be a break and a special treat.

Instead, the guys got Bojangles chicken for a picnic. If you've never had Bojangles chicken, then you are missing out. While I can't tell you it's healthy, it's sure yummy Southern chicken and spicy.

My youngest son loves Bojangles so much that he set his GPS to show him the closest one when he's driving. No gas stations. No hospitals. Just Bojangles. We know his priorities.




The Bull Hole is a park in Cooleemee, NC. I think it was a dam used to power the mills back when Cooleemee was a mill town. I know, for sure, that it was a favorite hang out in the 70s for local teens. That probably (almost surely) was not legal. But, now they have turned it into a park.

The Bull Hole is still generally one of those off the beaten track places that not many people know about and visit. But, it sure is pretty, and it's fun. The atmosphere is rustic, to be sure, and you do not want to wear your nice clothes. It's the rare person who goes to the Bull Hole and doesn't fall in at some point.



The tailgate special at Bojangles is a good bet if you do not want to take the time to pack up the grill and prepare the food. The price is good too. Hit the drive through and be sure to ask for plates and sporks. And cups with ice for the great sweet tea. Then, you are all set.



I managed to cross over to the center at the Bull Hole without falling in. This may be a first. The bottom is really slick. We saw a lot of people who did wipe out including one girl who lost her cell phone. Leave valuables on the side before wading in the river. Otherwise, you may lose your stuff or get it wet.



We always meet new buddies at the Bull Hole. This is a Southern friendly kind of place.

For more photos, check out the Bull Hole Photo Album at Facebook.

Graduation Barbecue - Way to Go Shane - Catawba College

Happy Graduation Shane! And kudos to the Family as Well. It Takes a Team Effort to Accomplish Big Things.

First, I have to give a shout out to Shane. He's a co-worker and friend, and he just finsihed up his degree at Catawba College. That takes a lot of time and effort, and he did it at night.

To celebrate this big occasion, Shane hosted a huge cook out at his house. I must say that he knows how to throw a party. When there's a live band and a port-o-pot, then you know that someone knows what they're doing. This guy can put on a cook out!


A Thumbs Up to the Grill Guy!

Grill girl says this fellow knows his way around a grill. It's hard to crank out huge numbers of hot dogs and hamburgers. If he got any wrong, I sure didn't see them. Spot on with the grilling.

Great mega grill too. This one had two gas tanks. Yep. Two. And, as you can see, this grill is road ready with wheels also.


Was it Mom Who Hand Patted the Burgers?

I'm thinking Shane said that his Mom hand patted all those burgers. That's really the key to having yummy grilled hamburgers. It's not that much work for a family, but when you're doing it for a party, whew. Lots of patting. But, these were fabulous burgers.


I May Be Easily Amused, but I Thought the Night Light in the Port-o-John was Just Really Cool.

Shane and his family thought of everything for this big cook out. First, I don't know many people who remember that an extra bathroom really comes in handy. Second, I never did see a nightlight in the john. One tap - instant light. Very good for guys who may not have good aim I must say as the mother of boys.


Cyndi and the Boys Having a Super Time at the Cook Out.

I'm usually doing the grilling, so it was a treat to kick back and relax at Shane's party. We enjoyed the food, the band, and especially the company.

Enjoy more party photos at my Facebook page.

Salisbury, NC Barbecue a Wash Out

Cook up North Carolina Barbecue, and they will come . . . maybe.

The Salisbury, NC pork cooking competition yesterday (5-1-2009) didn't draw the expected crowd as reported by the Salisbury Post. In fact, there were only a half dozen people enjoying chopped pork shortly after noon.

It did rain before the event was scheduled to open. I know that's the case, because I was standing out in the rain grilling hamburgers and chicken for a cook out for one of my college classes. That, of course, puts a damper on an outdoor event. But, it doesn't have to be a deal breaker.

Here are Some Thoughts and Tips for Holding a Successful Outdoor Cooking Competition:

1. Get the Word Out - It's pretty obvious that people have to know about an event before they're going to show up. Traditional media is a good starting point, but online notices make a huge difference. I blogged the Salisbury barbecue event but only the day prior (which isn't enough time for people to find it), because I didn't know about the cook off until the day prior and only because I have Google alerts set for news on barbecue. Getting information to key bloggers and to members of the community who use social media sites like MySpace and Facebook can make a real difference (and at no cost).

2. Select the Right Day - Where were the people yesterday (Friday) at noon? Hum. I would wager that most were at work. That includes folks who might actually cook in a competition (only two teams were on site cooking - others trucked barbecue in from area restaurants). Saturday makes a lot more sense for a cook off and especially one that is labor intensive like barbecue.

3. A Rose by Another Name - Be sure the event title is transparent and that the words are easily searchable online. Barbecue was spelled Bar-Be-Cue or BBQ online. The alternate spellings may set the event apart from the big yearly Barbecue Festival down the road in Lexington, but it makes it harder to find information. It's like calling your beauty shop "Kut and Kurl." Try to find that in the phone book if you don't know to look under K.

4. Get Name Value on the Judges - Yes. It's a good idea to have barbecue experts on the panel to judge barbecue. That makes sense. However, food experts are not generally known widely outside the foodie community. Also, it seems odd when all judges come from outside the area (Raleigh, Cary, Burlington, Tennessee). Your locals will likely not know the out-of-towners. So, mix in some influential area personalities. Consider popular politicians, radio DJs, or others who will be known to the potential attendees.

5. Hard to Sell Grab Bags - The prices for barbecue at the event were reasonable in general; however, a first time event can be hard to sell. The $10 sample card to taste all the different barbecues could be a couple of bites or could be a lot of bites depending on the number of entries. The same issue comes up with the $2 price on samples. That's pretty high if samples are in the tiny sample cups like at the grocery store. It also was unclear how sandwiches and plates would be handled. Could you wander around and look at the offerings and select the one you wanted to try/buy or were all the barbecue entries pooled with the flavors mixed? Plates were only offered after 5 p.m., and it wasn't spelled out whether they were full dinner plates (slaw, buns, sides) or just a larger portion of straight barbecue. And, was the sauce included? Be specific, so people know what to expect.

6. Reason to Come and Hang Out - The Barbecue Cook Off was free (other than the cost of the food), but only two teams set up and cooked. That doesn't make for a festival atmosphere. A stage with entertainment gives folks a reason to wander over and stay. Of course, that does work better on the weekend rather than on a work day - even if it's a Friday. Add some fun for the kids too, and that will bring out families (and more food sold).

I'm not bashing on the Salisbury Barbecue Festival or the planners. I know very well how much work and effort it takes to put together a big event and how disappointing it can be to have a lower turn out than expected. I do hope they will continue to have the barbecue event and that the tips help anyone putting together a food festival or cooking competition.

Grilled Hamburgers and Boneless Chicken Breasts in the Rain

Grilling out Hamburgers and Boneless Chicken Breasts and Tenders in the Rain

My students had been asking, all semester, about when I was going to grill out for them. I think they were joking, but my small New Media class was the right size for a nice May cook out. I thought, "Yep. Let's do it."


Had to Keep Everything Covered with it Raining

Initially I was going with hand patted hamburgers and hot dogs, but one student asked about bringing some chicken. I told her that I'd just change the menu. Grilled boneless chicken breasts or tenders are easy.

The chicken was even more popular than the hamburgers with this crowd. I think I will have to give the credit on that to the sauce, Firefighters Barbecue Sauce. That was a real hit. It's tangy and works great on chicken or anything else that you might barbecue.

I did the burgers on the Portable Kitchen PK charcoal cooker and the chicken on the City Grill. With two meats going at once and chicken more delicate, I wanted better heat control, so gas made sense for the chicken. The charcoal added flavor to the beef. It adds flavor to chicken as well, but the trade off on convenience was a good idea especially since it rained while I was grilling.



Might Not Be Obvious - But It's Pouring the Rain on Me and the Grill

The Portable Kitchen Grill is cast aluminum, so it has excellent heat retention. That's good, because we had a gully washer right as the hamburgers started to sizzle.

Rain drops the temperature and can also dampen the coals. By keeping the lid closed a good portion of the time, I was able to complete the grilling. A few burgers were undercooked, but the students just let me know, and we put those back on the grill for a couple of minutes.

A good grill chef will roll with the punches and also make sure guests know that it's fine to speak up. If you have kids, you probably know this (-: Adults are more likely to keep quiet. But, an interactive griller can get everyone involved and comfortable.


My Girls - I Don't Have Any of My Own so Enjoy Some Girl Giggles at Gatherings

All the students offered to help, and I took them up on it. There's a lot to carry and do at a cook out. Extra hands make a world of difference. I've never understood the "keep out of my kitchen" or "stay out of the grill area" mentality. I love the company and also fewer trips back and forth to the truck or kitchen.


Let's Get This Fudge Under the Little Shelter, So It Does Not Get Wet

For dessert, I made homemade peanut butter fudge. That may seem a strange choice, since fudge is more often a holiday treat. My peanut butter fudge recipe is so quick (5 minutes on top of the stove), so when I need a splurge type dessert, that's what I make. It also ends up being the recipe I'm asked for most often.

Packing Check List for Road Trip Cook Out

Truck is Almost Loaded for College Cook Out Later Today

Students in my New Media class have been wanting me to grill out. They've been hearing about my barbecue master blog and Yes You Can Grill site for a year now. So, today is the day.

I started packing last night, and I'm almost done. It's amazing how much stuff it takes to grill out. Your barbecue gear is usually right inside the kitchen door at home but not so handy on the road especially if you forget something critical.

I thought I'd share my check list.

1. Grill - It's not a grill out if you don't have one, right?

2. Fuel - Be sure you have plenty of charcoal or a back up gas tank. It's not any fun to have to stop in the middle of grilling to go find more fuel.

3. Fire Starting Material - With charcoal, I find it easiest to take the chinmey starter and some newspaper. Also, don't forget the matches or a lighter.

4. Cooking Tools - Turner, tongs, fork etc.

5. Hot Mitts or Gloves - When you're playing with fire, you need to protect your hands.

6. Food - Oh how sad if anyone forgets the food. But, seriously, it's easy to forget the condiments or foods left in the refrigerator until the last minute. A second food check list is a good idea, since that varies depending on the menu.

7. Serving Containers - Don't put grilled food back in containers where it's been marinating. That's not healthy. So, bring pans or trays to transfer grilled food to when done cooking.

8. Utensils - You may be able to get by without these if you serve hot dogs and chips or similar, but it's a good idea to have some on hand regardless. Kids, for example, may like weiners sliced which is hard to do without a knife of some sorts.

9. Paper Products - Plates, cups, napkins. Actually, paper towels may be a better bet especially if it's a windy day.

10. Zip Lock Bags - You don't want to waste great grilled food, so have a few baggies tucked pack. That keeps food from getting all wet in the cooler.

11. Coolers - Depending on the size of the group, you may need more than one cooler. I have a large one for the meats today plus a small cooler with drinks on ice and a third for condiments.

12. Trash Bags - There may be a trash can available, but maybe not. A trash bag takes up very little space and often comes in handy.