This is an intro that we created for the money pit bbq website. WWW.MONEYPITBBQ.NET these people sure can cook. Check them out as soon as you can.

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I am planning a surprise party, bbq “luau” for my mothers 50th birthday. I am having a bit of trouble planning the food.

So far i am deffinately going to have chicken and beef kabobs that i found GREAT recipes for. I am also going to make twice baked potatoes, ramen noodle salad, regular salad, Appetizers: cheese puff/bites, pizza snacks. I am trying to make alot of finger-ish type foods b/c it is going to be in a very small backyard.

I want it to be great b/c i am inviting ppl from my mothers job as well as my own. I also have an uncle who is coming who cannot eat anything with dairy. Is there anything i can make that would be elegant/fun and has no milk in it? I was thinking about pizzas on the grill w/sauce and vegetables almost like a vegan pizza. Any other ideas would help! Thanks so much

* i kind of want to keep the luau theme, i am very big on the pin up girl /50’s style, so its going to be a bit vintage as well. Hope this helps*

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During the hot summer months, my husband and I do a lot of our family dinners out on the backyard barbecue grill. One of our favorite things to make are homemade kabobs because they are easy, and they use up the fresh vegetables from our garden.

Tip: If you are using wooden skewers, you will want to soak them in some water for 5-10 minutes before threading on your meats and vegetables. Soaking them will help to keep them from catching on fire during the grilling process.

Here are 2 of our favorite recipes that we like to make.

Beef and Vegetable Kabobs

12 (1″ thick) cubes of cooked lean beef
12 cherry tomatoes
12 large mushroom caps
5 green peppers, quartered
12 broccoli florets
4 medium onions, quartered
6 slices bacon
1/2 teaspoon table salt
1/2 teaspoon black pepper
3 tablespoons butter

Alternate beef cubes and vegetables on 6 skewers with a bacon strip on each. Melt butter in a small saucepan, add salt and pepper. Brush each kabob with butter. Place your kabobs on a grill about 5″ away from the heat until the vegetables and bacon are browned. You will want to flip over your kabobs once during the grilling process.

Tex-Mex Pork Kabobs

4 boneless pork chops cut into 1″ cubes
4 teaspoons taco seasoning mix
1/2 green pepper, seeded and cut into 1″ pieces
1/2 medium onion, peeled and cut into 1″ pieces

Note: If you like them hot and spicy, you can substitute the green pepper with some hot jalapeno peppers.

In a medium-sized bowl, combine the cubed pork pieces with your desired seasoning until the cubes are evenly coated. Thread the cubes onto your skewers, alternating with green pepper and onion pieces. Place the kabobs onto the grill about 5″ away from the heat and grill until the pork is cooked and no longer pink.

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for the grill

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www.theportablegrills.com Are you looking to purchase a new Grill? Learn about the advantages of having a portable grill and how to know what kind of portable grill is best for you.

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It’s one of those large covered propane BBQ grills with the attached side burner. Also, are you supposed to unhook the propane tank when you’re not using the grill? But, then where do you store the tank? It gets even hotter in the garage than the 112(F) degrees on the back patio but I’m not sure if it even matters since the manufacturer had to have known people in the hot A$$ desert were going to be using these things.

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My backyard grill has a deep fryer attachment on the side. I love to use it; however, much of what I make comes out with too much of an oily taste. It sounds stupid – of course if you deep fry food, it’ll be oily. But I’m sure some people will know what I mean; usually in restaurants or take-out the deep fried foods are more dry and taste more like what they are, and less like oil. The oily problem is especially prevalent for funnel cake (fried dough).

I currently use canola oil. I heat it up until it reaches 375F to 400F. Then I slowly lower the food in and cook it for 5 to 7 minutes (until it’s done). Then I transfer it to a bowl lined with paper towels. Sometimes with French Fries, after they’re cooked, I let the oil reheat to 400, and re dip them for a few seconds to add extra crisp.

Is there a better oil, or something I can change with my technique, that will result in less oil staying inside the food?

Thanks in advance.
If the temperature is the issue, what temperature should I be using? The deep fryer says not to exceed 400F, I don’t know exactly why.

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• Folds flat for easy storage or packing
• Made from chrome plated steel
• Grill surface: 12.5″ x 6.5″

Product Description
Coghlan’s Pack Grill made of sturdy steel construction chrome plated folds flat for easy storage grill surface: 12-1/2″ x 6-1/2″ (32 x 17 cm.)…. More >>

Coghlan’s 8770 Pack Grill

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I want an assortment of rubs to give my dad on his birthday. I want the rubs to be separated into categories either pork, beef, chicken, lamb…. or Sicilian, Moroccan, Greek….
Any Ideas?

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www.bbqaddicts.com – BBQ Addicts hit Des Moines, IA for the 2009 Blue Ribbon Bacon Festival and cooked thirty-something Bacon Explosions for the crowd of over 250 people…or something. Lots of beer and bacon were consumed!

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