Grilling in the Snow - Polar Bear Barbecue Club - Join Us

Yes! We do grill in the snow. In fact, last year I grilled almost every night all winter to test grills for Consumers Digest. But, I always did some cold weather grilling and smoking, and today was no exception.

The coals were super easy to get started with a chimney starter. If you don't own one, I strongly suggest it. You never have to buy lighter fluid again, and the coals are hot and even in 15 minutes or under. A chimney starter is a simple but great invention for charcoal grillers.


We went with steaks tonight, since it was my son's first day back from college for the Christmas break. We had no fatted calf for his homecoming, but that steak the meat man sold me off the truck worked fine. It was a little thin cut for grilling, but I watched close and nailed it. Normally I would suggest about 3/4 inch on the steak cut (or a little thicker). These were probably less than 1/4 inch New York Strip Steak. It worked out, but you have to be really good at eye-balling for doneness to do thin cuts of steak on the grill.


We used Wild n Mild for our marinade and barbecue sauce mop. That helps on thinner cuts, as Wild n Mild adds moisture as the steak is grilling. Wild n Mild is not tomato based, so it can be slathered on all during the grilling. And, it adds an excellent flavor. I love Wild n Mild.


Grilling out in cold weather is not must different than grilling in the summer. You do want to warm the grill up well with the lid on, and you likely want to use the lid on part of the time to contain the heat when the temps outside are below freezing.


You also want to bundle up good - of course. I go with layers in case it gets hot next to the grill. I also like loose clothes, so it's easy to move around which means that I often grab some of the boys' sweat shirts and jackets. So - I do want to note that I am not XXX Large from Sports Illustrated like it says on that shirt. It must be a guy thing, because the shirt is actually a small large. I guess guys like to think big huh? Trust me. Girls would never want the size, especially a large one, printed on the front of a sweat shirt. But, it's a nice thick and warm one, so I can't complain.

Oh yeah, please leave a message if you too are a Polar Bear BBQer! We need to unite.

Backyard Barbecue Pitt in Durham, NC - Had to Go Back

My younger son and his dad had been wanting to go to Backyard Barbecue Pit after the older kid and I went there and had a great real wood smoked barbecue sandwich and real home cooked Southern sides. Since, West Rowan High School was playing in the state championship football game (and won - yay), and we were headed up to Raleigh, we timed it for a dinner stop at Backyard BBQ in Durham, NC.

Last time, I didn't mention that I'm a barbecue blogger and owner of Yes You Can Grill. I always figure I want the real experience so only mention that I'm a writer after I pay for and eat my meal and then want photos and so on. Then, I rather need to mention what I'm doing, or I look like a psycho or something (-:

Even though this was only a second visit with it being a long drive (but worth it) to Backyard Barbecue Pit, we felt like family this time. Backyard is the kind of North Carolina barbecue joint where you get treated right no matter who you are and can be a "regular" if you come back again.

I was glad I took my other guys back to check out this NC barbecue place, because they thought it rocked too - just as I expected.




The guys had full plates as you can see. They are very generous on the portions at Backyard Barbecue. And, the prices are super. A pork barbecue sandwich with two sides runs just $4.99, and frankly I'd raise that if I ran this place.

Other plates are a little higher, but you can see that you get plenty to eat. Plus, it's all good eating.

While most wood burning barbecue restaurants just do whole hog or barbecue shoulder, Backyard does shoulder plus chicken and ribs also in the wood smoker. And, they fry up some fish which I really must try. It looks wonderful, but I'm such a barbecue girl that it's hard to pass on real deal que.


We were in late and after dark, so here's what to look for. You're just three lights off I40 in Durham. I would say that you can't miss it, but I have missed places when folks tell me that. Really though, the sign is easy to see, and the white building and the lights are easy to see.

Backyard BBQ has a second location open now on Guess Road, but I've not been there. We are always coming in from Chapel Hill off I40, so we hit the main stop here. It's maybe a 15 minute drive - definately not far from UNC.


So - here is what you missed (-: My plate is the barbecue sandwich which is stacked high. The sides are the white potatoes which are like my Grandma used to make (kind of with a sauce) and fried okra (which I adore and which my guys have never warmed up to). Last time, I had the Brunswick stew and the collard green, and both of those were yummy.

The guys also had macaroni and cheese and said it's great. Bless my Southern self; I do not like mac and cheese. Don't tell that. I might get run out of North Carolina. The kid also had green beans and liked those. I'll have to give those a try. They have so many sides that it is hard to pick.

I would also note that the fried items are dropped fresh and not out on the line. If you want French fries or fried okra, you just say. They make those fresh, so they are never limp and greasy.

The desserts at Backyard Barbecue look wonderful too, but I've not had room to eat any yet. That pecan pie on top of the counter was calling my name this time. It looked like the ones my Momma makes. Yum. I may have to get carry out on dessert some day (when not road tripping), because Backyard Barbecue always fills me up and on a dime.

I sure wish I lived closer, but this barbecue joint would wreck my diet and waistline for sure. I'm glad I go out I40 from time to time though, and I do like to time it so that I can eat here. It's hard to find wood smoked barbecue and home cooked sides. Add in that friendly service, and this is a thumbs way up.

Grilling Out for Christmas - No Kitchen Marathon Here

It's offical. We are having a cook out for Christmas instead of the traditional mega meal that takes several days to cook.

We grilled at the Bull Hole the day after Thanksgiving, and it was so quick and easy to pull together. I did the burgers and hot dogs, and everyone else pitched in with sides. It wasn't a load on anyone.

So . . . I got to thinking.

Why not grill on Christmas day and save the extra time and energy to enjoy being together as a family. After all, that's what it should be all about.


Of course, we'll have our favorite snack treats like Chex Party Mix, peanut butter fudge, and lots of homemade cookies. But, those can be made along as everyone has time.

And, I know we'll fry a turkey in our Masterbuilt Fryer and smoke a pork shoulder on the Weber Bullet some time over the holiday break. Just not on Christmas Day when things get kind of wild and crazy.


Yes. Christmas can be exhausting, but it doesn't have to be. So, this is the year when we're skipping the two day or more cook-a-thon and taking it outside. We may still need an afternoon nap (-: and that's OK too. We'll just relax and have fun and spread out those holiday treats instead of having one huge meal and everyone too tired to really savor it.

Best Barbecue Smoker - Weber Smokey Mountain Bullet

I'm often asked what's the best barbecue smoker to buy. Barbecue smokers are used to cook low and slow with larger cuts of meat typically like pork shoulders but are also great for beer butt chicken and for ribs. Heck, bbq smokers are super for a lot of outdoor foods, but those tend to be the most popular anyway.

Grilling is direct heat (hot flame) though it's possible to offset the charcoal and use the lid and vents to do some smoking. It's just a lot harder to use a grill rather than a product designed to smoke. Also, it's hard to do a good job smoking with the low end smokers. You end up babysitting them a lot and have problems with temperature control, so the meat may or may not come out good.

I do for quality when buying barbecue smokers or grills but also am practical and like to have enough money to pay my bills like everyone else. So, while there are some terrific high end smokers (and those may be what you need if you make huge quantities of smoked meats of shift into competition smoking), my top pick barbecue smoker for home smokers is the Weber Smokey Mountain Cooker which is often called the Weber Smokey Mountain Bullet or just "The Bullet."

Yes. It is more expensive than some of the low end brands of smokers. But, the Weber SMB is much less expensive than other quality smokers. So, it's a great middle ground pick - excellent product but not over-the-top on price. Also, it lasts for years and years as do other Weber products. You don't have to replace a Weber smoker every year or two, so it makes sense when it's averaged out.

Here you see my family doing smoked ribs. If you have tough ribs, then you're probably doing them on the grill. Ribs really need a low and slow cooking time to be tender. They work really well on the Weber Bullet and add a rib rack, and you can do several ribs at once.

Over the holidays, we love to do smoked shoulders or Boston Butt (the top part of the shoulder - really not the butt - honest). The barbecue comes out great on the Weber Smokey Mountain, and once the vents are set, doing barbecue on a Weber is low maintenance as well - unlike on cheaper models.


Here are our ribs going on the Weber Bullet. Note that we are using a rib rack. Ribs can also be rolled and tied, but it's much easier to use a rack, and they taste better too (in my opinion).


Right near the end of the smoking process (last 30 minutes or so), we sauce up the ribs, and this is what they look like before we dig in.

I went back and forth on whether to get a smoker. It does take some time and work to do low and slow. But, the Weber Smokey Mountain really is easy to use, and WOW - the meat comes out fabulous. I'm glad I bought the Weber Smokey Mountain Bullet, and it's the barbecue smoker I most often recommend when folks email and ask.

Good Barbecue Sauce Makes a Nice Hostess Gift

If you're looking for a nice hostess or housewarming gift, consider a tasty barbecue sauce. After all, everyone can use some good barbecue sauce even if they don't grill (though they ought to be thinking about getting a grill - for sure).

Last night I went to a fabulous work party at a mansion. Seriously, the house had three kitchens and a back porch room looking back across 300 acres of prime land.

It seems that a bottle of wine is the default bring along gift to a party, but I know the hosts always have plenty of nice wines (and certainly knows more about wine than I do). So, I went with what I do know - and that's grilling and barbecue. And, my pick from my sauce collection was Chef Hymie Grande.

I order Chef Hymie Grande grilling sauce from Open Sky Yes You Can Grill Store, and it's a beautifully balanced barbecue sauce with great flavor and some excellent flavor notes.

The idea of going with barbecue sauces when I am invited to gatherings came to me while reading Chowhound (a web site for foodies). They get into talking at these kinds of things. Some foodies ragged on those who showed up empty handed while others complained about people arriving wtih food or wine that did not mix well with the planned meal (and concerns that there was an expectation that what was brought had to be offered up at the gathering).

Now, to me, a gift should be fun and not a worry. Since most everyone knows I'm big into grilling and barbecue, grill sauce just makes sense. But, it has to be excellent barbecue sauce and not from the grocery shelves here. I select something that I order online and that will be new and special. Chef Hymie Grande seemed a great fit for the party last night, but I also like to share Wild m Mild locally when I go to a party and know the host hunts of likes marinade and/or barbecue mops. Wild n Mild is fabulous on game meat but also on any type of meat. So, I put some thought into what I think is best for the host or hostess.

Finding the right size gift bag proves a challenge with bbq sauces as they are different shapes and sizes, so I usually just add a card and ribbon and the pretty barbecue sauce bottles take center stage. I hole punch the corner of the card and thread the ribbon and then use the scissors to make the curls.

Below you'll see Chef Hymie Grande on some chicken. It's actually vegan and also carries the diabetic seal, so it works for your non meat eating friends too. And, yes, it does taste as good as it looks. It also bakes up fine in the oven for non grillers.

Another of our favorites is Melanie's Big Acres gourmet sauces. She has some very interesting and delightful flavor combinations. You can even get a nice gift box with her sauces.

So, all in all, I don't see how you could go wrong with sauce if you're trying to think of something a little different to give to a host of a party. They don't have to worry about whether they're expected to actually use the gift at the party. Somehow barbecue sauce does not go so well on finger foods (-: So, you know they get to enjoy it after all the work of hosting a special event.

Tools of the Trade are Important for Outdoor Grilling Too

I find many folks end up thinking they are grilling failures, because they do not invest in the right equipment. Even if your barbecue "base" is a standard grill and not a fully equiped outdoor kitchen (which includes most of us), it's still important to have the correct grill gear. You don't try to paint your house without drop clothes and rollers and line tape (or I hope not), so dedicate some time and a little money to ensure much better barbecue grilling fun.

You may think, "Well, I have a grate, so I don't need any pots and pans."

Hum, WRONG. Good grillers use cookware sets and cast iron skillets and grill woks. Some foods just don't work on the grates. Then, there's that side burner on the gas grills. Sadly, few people take full advantage of that feature which allows for full meal cooking outdoors and no heat or mess in the kitchen. Get good pots and pans that conduct heat well, and you expand your grilling horizons tremendously.

On charcoal, I stick with old style cast iron which is black anyway and will withstand flares. Over gas grill heat, I use most any of my good cookware pots and pans - depending on what I'm grilling. The side burner is fine for basically any good quality pot or pan. I like the Le Creuset, because it's sturdy and holds the heat well (and side burners tend to be lacking a bit on the heat output).

I also keep grill gloves on hand. I like Lodge and Oxo Grill gloves. Kitchen mits are not made for the high grill heat, and they get scorched and nasty. If you're a guy, you will not make your lady happy if you mess up her nice kitchen mits. Invest in grill gloves which protect your hands and hold up much longer.

There are loads of accessories and grill gear on the market, and most items aren't too expensive. Look around and put the extras on your birthday or Christmas list. Just a few nice pots/pans, skillets, gloves, really good barbecue sauce like Wild n Mild and an excellent grate cleaner like Grill Floss.

Yes you can grill (as I say at my grill web site by the same name), but it's much easier and the results are much better if you're armed for the job. Start building your barbecue grill gear collection and see the difference.

Perfect Flame Barbecue Grills - Recall - Fire Hazard

If you bought a Perfect Flame SLG series barbecue gas grill (sold only at Lowe's), double check the U.S. Consumer Product Safety Commission and also Health Canada.

There are around 663,000 of these dangerous grills out in the United States and 1,700 in Canada. The problem is that the burners break down and can cause the lids to catch on fire. They've have 40 reports on this problem and are requesting any other reports of problems.

Not all Perfect Flame grills are included, so do check with the government list and see if your Perfect Flame grill is one of the recalled units. If so, stop using it - of course. And, get in touch with Lowe's. These grills run $200 to $500 and are new grills.

It does pay to do your research when buying grills. Problems have been noted on the Perfect Flame grills on grill message boards which ship out of North Carolina but are made in China.

Fried Turkey in the Masterbuilt ButterBall Indoor Turkey Fryer

We had a fried turkey breast last night made in the Masterbuilt ButterBall indoor turkey fryer. As you can see, it turned out beautiful, and it tasted great too.


We wore out the old turkey fryer which as the outdoor type with a stand and a fire under. We never had any problems with our old turkey fryet other than just wearing it out, but they are considered dangerous. Easy to tip over. Lots of heat. Not a good plan close the house or with kids and pets around.

So, this time we have an indoor turkey fryer which can, of course, be used outdoors with electricity (and we added outdoor outlets this year). But, the new Masterbuilt turkey fryer is fine for indoors too and is very similar to the fryers that you might use to make French fries in the house.

An indoor turkey fryer is much larger. DUH. After all, turkeys are big. Although we did a turkey breast, the Masterbuilt will handle a turkey up to 14 lbs but is recommended for the 10 to 12 pound range.


With a 6 pound turkey breast, it was recommended to heat the oil to 325 degress. For a full turkey, they say to go on up to 375. There's a dial on the front - very easy. When it reaches the temperature, a green light comes on. That takes close a half hour on the heating with a lot of oil in there to drop a turkey. We had about a gallon and a half of oil in there.

Once the oil was hot, I dropped the turkey breast in the fryer. There's a basket as with most fryers and also a handle that loops around and is quite easy to figure out and use.

Frying time is 4 minutes per pound, so that put our turkey breast in the 40 minute range on frying. Not bad for a big piece of poultry.


Here's the turkey in the fryer. Once I dropped it, I closed the lid. That's how this fryer is designed - to be used with the lid closed. That's nice, since it cuts down in the oil in the air in the house.

There's a filter in the lid which needs to be changed out when it gets dirty. That filters out the oily air coming off the fryer too. So, while I got some deep fried smell in the house, it was minimal. I don't notice any grease smell this morning.

We did blow a breaker switch which got the fryer, basement lights, and the computer. I just got a flashlight and went down in the basement and reset the breaker which only took a minute or two. I chalk that up to using an extension cord, since the main cord is short (maybe 3 feet). I fried on the kitchen table, since my cabinets are narrow, so the cord would not reach the outlet down near the baseboard.

I think I'd probably set up on the side porch next time even though the fryer worked fine indoors. It's just more convenient with the outlets out there and getting the Masterbuilt turkey fryer up closer to where it's plugged in.



Here's the fried turkey. It turned out perfect. The outside was crispy and full of flavor. I did rub it down with Pig Pen's seasoning which is a great local all purpose rub which I love. That made it extra yummy.

Today, I need to clean out the turkey fryer. Ugh. That's never much fun, but this one looks easier than the old outdoor fryer.

There's a drain hole in the back and a little metal tube to get a nice focused stream. The oil can be run trhough cheese cloth and saved to use again. But, with the season rub on there, the oil looks too dirty for me to want to strain and use it. Anyone wanting to strain and re-use the oil probably will not want to do much as far as rubbing the turkey. Probably better to go with injection inside the bird. That adds flavor and moisture, but the turkey comes out moist without anything injected.

Well, that was a fun turkey fry last night, and we had one delicious dinner with the turkey, baked sweet potatoes, and bread. We even have a little fried turkey left for sandwiches today. Not much though. Probably ought to get a bigger turkey next time. Gotta love some leftovers.

Barbecue Cook Out After Thanksgiving - Nice Change of Pace

Thanksgiving leftovers are terrific, but we were ready for a change of pace. So, we packed up the Portable Kitchen grill and headed out to the Bull Hole River Park in Cooleemee, NC for a "day after" cook out.

With the temperatures in the lower 50s, it was a good day to get outside and burn off some holiday calories. Plus, I love to grill, so it was an easy meal after turkey day which is pretty labor intensive as everyone knows.

The PK grill is cast aluminum, so it holds the heat and smoke as you can see in the photo. Actually, the PK doubles as a great smoker. It really cranks the smoke like here when I lifted the lid to check the food.


The Bull Hole is a beautiful spot for a cook out. It's on the Yadkin River with lots of trees and trails. Our new relatives (Mom got married this year) really enjoyed the scenery and the chance to get out in the fresh air after a couple of days in the house.


My sister brought some kind of game where you toss these balls on a string at stands with different levels. It's a bit like horseshoes or cornhole but with string balls. It worked out great for the adults and kids (with the kids standing closer to even things out). I need to check and find out the name of the game. It works out well for a cook out.


With a lot of burgers and hot dogs to grill and with it cold outside, I offset the coals. In other words, the coals are just on one end of the PK grill.

This grilling offset gave me space to barbecue grill but the cooler end of the grill to keep the food warm and for those who like cheese to add a slice and have it actually melt. Yes. We are spoiled (-:

Also note that I take a thick frying pan with a lid to help in keeping the food hot as it comes off the grill.

With the offset grilling and a skillet to hold the heat, I go slightly under the doneness on the meat as it continues to cook a bit more on the cooler end of the grill and in the holding skillet.


I grilled the burgers up first, since they take longer. Then, I put them on the cooler side of the grill and grilled up the hot dogs which don't take much time at all.

That hot end of the grill also worked out well for family members who like hot dogs grilled crisp. Most of the kids like the hot dogs lightly grilled, but some of the adults like hot dogs pretty well charred. No problem. With the offset on the barbecue coals, I could grill to order with very little effort.


Mom said "Yahoo!" for an easy meal out of the kitchen and some space to move around and burn off some energy. Anyone with kids in the family will relate. Gotta love those little ones, but they sure have energy to spare. So, a cook out was just the ticket after a traditional holiday dinner the day before.

Photos from a Real North Carolina Pig Pickin'

If you've never had a chance to see a whole smoked hog, this whole hog has been butterflied. That just means that the pig has been spread across the grate for quicker and more even barbecue smoking.

I'm in the Piedmont of North Carolina where we more often smoke pork shoulders or Boston butts, but folks around here (especially in the country) often do full smoked pigs and often on homemade barbecue smokers, since it takes a really big smoker to do a whole hog. This smoker is a little unusual in that it has the grate that flips, so there's not need to try to lift and turn the barbecue pig.

In the eastern part of North Carlina you can see and eat more whole hog barbecue as that's the popular style there. Whole hog means that you get a mix of meat rather than just shoulder.


This barbecue whole hog was just pulled off the bbq smoker after resting and cooling a bit. Whole hogs are hot, of course, when they come off the smoker. So, it's a bit of a challenge to get one over to a chopping table. But . . . well worth the effort.

Then, you wait a bit or get some chopping gloves (good ones) and either pull the pig meat (pickin as we say here with smoker chefs and guests doing samples off and on).


The barbecue gurus are all ready to start picking the pig here. It's a messy job, but it doesn't take as long as you might expect. The meat is so tender and moist that it just falls right off. Or, that's the way the barbecue is when it's done right, and these pigs were primo.



The pickin' begins, and the barbecue guys have this pig picked clean in no time at all. Helpers ran the meat into the garage where everything was set up for one heap good barbecue meal.


Right before I left the pig pickin', one of the guys asked me if I'd like a slice of the apple that had baked along in the pig's mouth. Well sure. I'd never had pig baked apple, so I was game. I wasn't sure what it was going to taste like, but I must say I've never had a tastier apple. It picks up some of the sweet pig flavor as well as the smoke. Maybe we need to stuff more apples in there next time. It really was yummy.

Southern Pig Pickin' - Yehaw - That's Some Great Barbecue

Ever wonder what a bontified Southern pig pickin' looks like?

My buddy, Jim, put on one hot pig pickin' last night. Seriously, he pulled out all the stops. I'd have to say it's the best pig pickin' I've ever attended. Great company. Great barbecue. Great sides. Great fun.

The guys had two big barbecue smokers going with whole hogs. The front smoker had a butterflied pig. In other words, the pig was split down the middle and put out flat - eastern style. The second smoker had a hole hog complete with an apple in the mouth.



I was quite impressed with the whole hog cooker. Note that the grate flips. One of the guys showed me how they could turn the pig with the flip of a lever. Pretty neat especially when I've stuck with smaller cuts like pork shoulders or Boston butts due to the weight of a whole hog. The flip grate would make a world of difference for anyone smaller. Guess I'd still need help hoisting a full pig up on a cooker, but that flip barbecue grate would be excellent.



Yum! I can't even begin to describe how good this pork turned out. The guys smoking knew their stuff. The barbecue meat just literally melted in our mouths. Very tender and moist.

The barbecue sauce was top notch too. A local fellow, Charles Barber, makes that, and I need to get over and buy some of his bbq sauce. It's as good as any I've had around here in an area where a lot of people make up vinegar based NC barbecue sauce. He's got THE recipe especially his hot version. I do love some hot barbecue sauce.

I even loved the slaw, and (shut my mouth) I am not a barbecue slaw fan. This made a believer out of me, and I'm going to have to hit Jim up for his recipe. That slaw absolutely rocked. It was the traditional NC red barbecue slaw, but Jim did something that made his really stand out.


The pig pickin was to celebrate Jim's 50th birthday, and he had a really cool cake with an Egyptian theme, since he just got from Egypt. The cake looked great, but I was too full of barbecue to eat any sweets. I forgot that "save room for dessert" once I got to eating that barbecue and the sides. Oh well, maybe next time I'll remember not to eat so much barbecue - or not.


We wrapped up the pig picking with a bon fire around back which felt great, since it was a rather chilly night here in North Carolina. Of course, it is November, but we've had some 70 degree days lately. Not last night though. Not sure how cold it got but cold enough that I wished I'd brought gloves. That's OK though. It was warm up next to the fire, and with this crowd, you get to talking and laughing and forget that it's cold outside.

Great pig pickin' Jim - and Happy Birthday!

Gearing Up for the Big Pig Pickin' for Jim's 50th Bday

My college buddy, Jim, is gearing up for his 50th birthday pig pickin' which will be later today. He is going "whole hog" on the barbecue and the pigs were dressed and ready to be fired up early this morning at 2:30 a.m. Whew! That's an early wake up call, but it takes a long time to do a whole pig.



I generally do shoulders or Boston butts, becuase whole pigs are heavy and hard to handle. Also, you need a really big smoker to do a full pig. Whole pigs do look impressive though, and you have that nice ratio of dark and lean as well as plenty of outside brown. So, whole pigs make some mighty fine barbecue.



In addition to all the traditional sides for barbecue (slaw, potato salad, beans), I know we'll be eating some southern pecan pies. Jim talked his sister into baking those up yesterday, and they look fabulous as you can see. I've never had pecan pie at a pig pickin', but it's hard to beat pecan pie for a dessert. Thumbs up!

I Knew We Should Have Grilled Out - Oh Well - Next Time

I wanted to take my son out to eat for his birthday, since we usually cook at home - grilling or Southern home cooking. A change of pace is good from time to time especially for special occasions.

I had the kid pick the restaurant, and he wanted to got to Monterrey's Mexican Restaurant in Salisbury, NC. That has been a family favorite longer than he has been living (17 yrs - his birthday), and he loves the cheese dip they have there (and extra order with the chips).

I've been a bit "iffie" on Monterrey's of Salisbury, NC with the service having gone down the tubes over the last year, but I hoped to for the best. After all, it was his birthday, and I wanted it to be a good time.

The waiter tried to take our order as soon as we sat down. I asked for a couple of minutes, and that's what I got. Honestly, he must have timed it right to the second on two minutes. So, I just pointed at a photo in the menu, and my kid got what he usually gets. Whatever . . .

Being rushed is not cool, but what really ticked me off was that the server at Monterrey's chatted on his cell phone while waiting our table. In fact, he wrote and left our bill while chatting and never asked if we wanted dessert (which might be good on a birthday meal) and never said he hoped we'd come again or any of those things that you might expect at a sit down restaurant.

This is the second time out of either two or three visits to Monterrey's where the server has been gabbing on the cell phone while waiting on our table. In addition, the servers pool up over at the bar and watch TV (ball games, soap operas, news), so drinks do not get refilled, and if they forget part of your order . . . bummer. You have to go to the bar to find your server and then get your own stuff. Hey, it's almost like home - but more expensive.

I just overlooked the the TV watching and sucked up the last time when the server told the person on the cell phone to hold a sec while he took our order. This time, however, it was a special occasion, and I was not happy about a cell phone conversation during our meal. Really, the server did not even bother to tell his buddy that he had a table. He just ignored us and plunked the bill on the table and got some of the dishes which was a bit difficult with one hand tied up with the cell phone.

Normally, I am generous on tips (like 20 to 30 percent), but I could not make myself leave a tip for the first time ever doing that - holding the tip. To my way of thinking, the service could not have been much worse. As a diner, I won't even take cell phone calls. I can't even imagine waiting a table while chatting on a cell phone.

At check out (cash register), the manager asked if everything was OK. I told him that our server waited our table while gabbing on a cell phone. The manager said, "What's the difference. I do too. No one else cares."

Hum. Well, I do care. And, since they only had two tables filled when we were there, maybe some other people do too but just don't tell them.

My family (and there are a lot of us in a small rural area) have been going to Monterrey's of Salisbury, NC for 20 plus years. We won't be going back though. We are the quiet types at restaurants and never complain. So, this one time I do take issue with being served while part of a cell phone conversation by the server (and not the first time), and the manager blows me off on top of that. He made up all kinds of excuses and was a royal jerk.

I did look up and call the local Health Department - Rowan County, NC. Online reports indicate that the restaurant has been warned about not using gloves to cut meat (come on - cooking gloves are cheap), not cleaning between cutting various types of meat on the same cutting table, and there have been complaints about Monterrey's re-using the chips. In other words, they dump the nacho chips left over from a table into a new basket and serve those - or they did. They don't do that now as far as the Health Dept knows, but UGH . . . I wonder how many chips I ate at Monterey's Salisbury, North Carolina that had been sitting at another table and touched by just how many people.

The birthday meal for my son was not special in any way other than the really BAD kind of special. So, I will grill next time. Then, I will know that the food is handled properly and not recycled from another table and that the cell phone will not be part of our meal. I can't think of hardly any phone call that would rate wrecking a dinner (especially a birthday dinner), and that's what the message thing is for - right? If a server must take an important call, then fine. Do that and THEN come wait the table. Really, I can wait a few minutes. Far better than being ignored and part of a private conversation I have no interest in being a part of.

Break out the Barbecue Grill for the Holidays

One of my friends, Make Over Momma, was asking for our favorite and most sinful holiday dishes.

I knew, of course, that I had to sing the praises of grilling or smoking over the holidays. As far as one specific grill recipe or smoker recipe, that would be a hard call. Everything just tastes better cooked outdoors as far as I'm concerned, and firing up the grill or smoker makes cooking fun even when it's cold outside. More and more people are discovering this, so year round grilling is getting more popular every year.

Smoking meats frees up kitchen space, so that's a double plus with large cuts like turkeys, hams, and barbecue shoulders. Those take up the whole oven, meaning that side dishes are hard to juggle along with holiday main dishes.

Men are more likely to grill or smoke, so ladies . . . hint . . . if you plan to include outdoor grilled holiday dishes, you're more likely to get help. Then again, more women are grilling and smoking these days, so it can be a nice break to take it outside and enjoy the crisp air. If the house is packed full of relatives, it can be a little peace and quiet too.

If family tradition calls for doing the holiday meal inside, then polar bear barbecue or grilling means a change of pace the days before or after the main holiday splurge. Stick some steaks on the grill or some crab legs, and give the leftovers a break for a meal. Or, if you want something inexpensive and tasty, grill some chicken and lather it with Alabama White Barbecue Sauce.

Grill Floss - Clean Your Grill Grates the Easy Way and Do It Right

Cool grill tools are a good thing. They are fun, and it's also easier to get guys to help out with anything new in the tool category.

As you can see, my son is cleaning the grill grate. Now, that's not usually a job that anyone likes to do. But, with Grill Floss, it's pretty painless to clean grates, and Grill Floss does a bang up job on dirty grills. Gotta love that.


I guess you could say that Grill Floss is kind of like dental floss. It gets where grill cleaning brushes don't.

Grill Floss has a metal end that is curved that cups the edges of the grate and really gets the gunk or funk off. That grill cleaning end can be flipped around for wider grates. The one here you see is for the wire type grill grates, but Grill Floss can be flipped around on that end piece to do the wider grates - mostly on gas grills.

My kid is hitting a hot grate here before we start grilling up a pork loin. Bad me. I did not clean the grill the last time I used it. The heat does make it a little easier to use Grill Floss, but it does a bang up job on a dirty grate that is not hot. I've done it both ways, and Grill Floss rocks either way.


If you're not sure just what a difference Grill Floss, you can see right here. The first couple of grill grate wires were flossed, and the ones toward the back haven't been flosssed. Big difference. You bet.

No. Grill Floss is not like pushing the "self clean" button on an oven. It takes a little elbow grease but very little. I'm not big on grill cleaning myself to be honest, and Grill Floss is the easiest way I've found to have a really clean grill without loads of work. Just slide the tool up and down the grate, and it looks almost new. I was pretty amazed.

Check out Grill Floss. It's one of my favorite grill products. Thumbs up!

Holen One Farms Barbecue Marinade for Grilled Foods

I've been on a quest to find the best barbecue sauces, rubs, and marinades. One company that caught my eye was Holen One Farms. I gave their bbq sauce the big five stars. Everyone here thought it was a fabulous barbecue sauce.

Holen One Farms marinade is good. It's a mild and very non-offensive marinade. It would work for most any meats and for most any guests. The flavor is good, and it does add moisture to the grilled meats.


I do note that that Holen One marinade is a thin marinade with a high oil content, so especially if you grill over charcoal, you can expect some major flares as you can see here.

If you get charcoal flares, then top off with the grill lid and shut down the vents to cut air flow. If it's an open hibachi style grill, then you have more issues. You can have a cup of water and sprinkle out the flares or pull the meat off if the grill starts to get too hot with major flames.

I'd be more likely to recommend Holen One marinade for gas grillers where there's a drip guard and less chance for big flare ups with oil drips. Because, this is a thin and high oil marinade.

You'll also get a less intense flavor than if you use a bottled marinade like Kraft Zesty Italian dressing (oil based - and not the creamy kind which will burn). That's a matter of taste, so for anyone who finds bottled Italian a bit overpowering, Holen One is layered nicely but let's the meat flavor shine. It does not add a lot of flavor but does add moisture and more subtle flavor experience.

Don't use Holen One marinade over charcoal, unless you're experienced with temp control. On gas, you catch a break to some extent but may still need to adjust with the lid and temp controls. This is one hot burning marinade.

On a side note, NO, I did not burn those rib eye steaks. I shot the photo fast and moved them away from the flare to finish them off. But, I've been grilling over charcoal for over 35 years.

UPDATE:

The Holen family got in touch with a really nice note thanking me for reviewing the marinade and the Holen One sauce glaze and for giving fair and balanced opinions.

They also gave me some more info on the marindade which I thought I'd share:

"When using the Holen One Farms Marinade with open flame grilling it is particularly important to follow the instructions as to the amount to be used. We recommend an ounce per pound to be added to the meat in a ziplock bag, which is then sealed and allowed to be taken into the meat for at least 4 hours and preferably over night. This will allow all the marinade to be taken into the meat and a minimum or flareups will occur. If there is still a significant amount of marinade surrounding the meat after the suggested rest time in the refrigerator, you are probably using too much marinade."

Appreciate the extra info, and I need to round up my reading glasses (-: I tend to go heavy on the marinade. I'll try again and use a lighter touch when I pour. We did have a lot of marinade on our meat.

Meat Off the Street for Grilling and a Bad Surprise to End the Day

Yesterday I stocked up on meat when Omega Meats stopped by my house. That's a company based in North Carolina, and they deliver meats right to your door.

The first time a meat truck stopped by, it did not have a sign on the truck. I'd read something about mad cow disease that week, so I was rather nervous on random meat. I called the local cops. This is a town of only 800, and the police station is just one block up. So, they checked it out, and it was on the level. That was, by the way, another company and not so well marked as Omega Meats.

By this time, I am OK with ordering meat online like from Omaha Steaks and also with the random meat men who stop by and want to sell me meat off the street. Still seems an odd concept, but it's convenient, and the prices are good especially in a small town and at the end of the day.

Ronald Williams and another nice guy were winding down on the day and had some cases of steaks and pork that would be perfect for the grill. But, I have a small refrigerator with a very small top freezor. So, I called a neighbor to see if he wanted to split the cost and the meats.

It was still a tight fight as you can see in the above photo. My son is the master at organizing and packing, and he had to pack out three times to get all the meat in the freezor. The company guys will do that, but it just seems too intimate to me to have someone playing in my freezor. Also, I had to send a bag of food over to my Mom's house when we flat could not get it all in.


Now, this is a well stocked freezor for sure. Eli did get all the meat in, and it was just some random stuff like chili beans and hash browns that had to go over to Mom's where she has a full sized freezor.

The meat from Omega Meats Inc is very good. It's sealed tight unlike some of the loose packs at the grocery store. And, they do guarantee the meat for a full year - even if the power goes out and the meat goes bad. Hard to beat that.

If you're in North Carolina, they cover most of the state. Heck, Omega Meats even covers out here in the middle of nowhere. They can set up a regular delivery, or you may just get lucky when they drop by and have some boxes left and want to move them out before heading back to the office.

They have chicken and seafood, but we got the last boxes left which were beef and pork which I especially liks for grilling.

If you want to follow up with delivery meat that's great on the grill and keeps a long time, then the phone number for Omega Meats is 336-662-0000. I've never called myself or had any regular delivery, but I might buy if they catch me right in from work like yesterday. It really depends on my space, and it was tight this time.



I was feeling pumped with the freezor packed with meat ready for grilling, but then I got ready to go to bed and discovered that I'd been robbed. Sigh. Someone broke in and took a lot of my jewelry as you can see here. They didn't just take the stuff, they took the drawers, so I now need to see about getting a cabinet maker to custom make some new drawers to boot.

Oh well, some things go well and some not. I'm still pumped about the good deal on the meat for grilling but hate that I had a robbery at my house while I was at work. Better than when at home though, so I count myself lucky on that.