Baston Chowda asked:


We have a charcoal grill, and I’ve read to get grill marks, you put oil on the grill bars first, then put on the meat to get the marks. But, what kind of oil is best? And do you put the oil on the grill bars when you start the fire, or right before you put the meat on? I was wondering if putting the oil on early might start a fire?

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mikestokes1 asked:

http://hubpages.com/hub/How-To-Grill-Steaks

Cajun Recipes by Beryl Stokes:
http://www.squidoo.com/cajun-cooking-recipes

Chicken and Sausage Gumbo
http://hubpages.com/hub/Chicken-and-Sausage-Gumbo-Recipe
Homestyle Macaroni and Cheese Recipe
http://hubpages.com/hub/Home-Style-Macaroni-and-Cheese-Recipe
How To Grill Hamburgers
http://hubpages.com/hub/How-To-Grill-Hamburgers
Red Beans and Rice Recipe
http://hubpages.com/hub/Cajun-Red-Beans-and-Rice
Crawfish Etouffee Recipe
http://hubpages.com/hub/Crawfish-Etouffee
Crawfish Pie Recipe
http://hubpages.com/hub/Crawfish-Pie
How To Make a Roux
http://hubpages.com/hub/How-To-Make-a-Roux
How to Make The Cajun Trinity
http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity
Potato Salad Recipe
http://hubpages.com/hub/Potato-Salad-Recipe
How to Make Spaghetti and Meatsauce
http://hubpages.com/hub/Spaghetti
How to Grill Steaks
http://hubpages.com/hub/How-To-Grill-Steaks

Beryl Stokes
http://www.berylstokes.com/
Cajun Cooking TV - Cajun Recipes and Creole Recipes
http://CajunCookingTV.com/

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Zach R asked:


Do I boil? how long? process? How hot should I heat the grill to, should I use the smoker? please help me out, I am new at this. thanks

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Paul Yates asked:


It all started over two hundred years ago with oppression and taxation by the British crown and ended up with a war. I am not sure why the American nation chooses to celebrate its separation from the British on July 4th but as a barbecue enthusiast I can really see the benefits.

Being a native of the country that lost the war of independence I look at our national holidays and wonder what I have done to deserve the dates we have. I guess the closest we come is St Georges day and that is in April. Have you ever been to England in April? Well if not, let me tell you that it is wet, overcast and usually blowing a gale so in general an all round misery and not conducive to a barbecue. Maybe that’s the reason why we do not celebrate our national saints day the same way that other countries do. Then let’s look at the other big celebrations:-

Easter - in March or April so generally the same weather as St Georges Day

Christmas - December can actually be a very peaceful month but still pretty cold for a BBQ

I hear so much about the Independence Day BBQ and what a great event it is that I am really jealous, it seems completely logical to me to have a national holiday at the height of summer and make an excellent opportunity for a party. So just needing any excuse to light the barbecue why not celebrate the fact that we lost the war in 1776? After that of course the only dilemma left to settle is what to cook?

In England we have the added confusion of the terminology because an American will call an English barbecue, a grill, and what an Englishman calls a meat smoker in America is called a barbecue pit. This makes some traditional barbecue smoker recipes difficult for an Englishman to do albeit I have got around this by investing in a Kamado ceramic barbecue but if an Englishman really wants a low cost method to indirectly cook then it’s got to be a large gas bbq grill that has at least two burners. I this way the food can be cooked over a drip tray on one side of the Barbie whilst on the other side the heat is applied to the coals.

So what do I cook? It is only right that an Independence day BBQ should be packed with the all American taste so for me it has to be a pulled pork recipe and / or a barbecue ribs recipe. Long slow cooking basted by a sugary viscous mop and a few soaked wood chips to complete the flavour - fantastic! It is always important to let the meat rest after the cooking process as this seals in the juices and during this time it makes perfect sense to be grilling that bbq appetizers. I go for some barbecue fish recipes because generally they are really quick to cook and offer a completely different flavour to the main course.

For dessert it has to be a blueberry pie but at the moment I have not been able to work out how I can do this on the barbie. I’ll keep trying and in the meantime I continue to send my thanks across the pond for a great summer party feast.

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AliM asked:


I have a recipe for salmon that envolves red wine vinegar, soy sauce & a few other things. it says to grill the salmon while basting it with the red wine mix, but I want to marinade it for at least an hour instead, and then grill it. or will it taste funny if i let the salmon soak up the red wine & soy sauce fo too long?
thanks in advance!*

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signmanj asked:


Can some people send me some GREAT TASTING grill Salmon Fillet recipees to try.. ( on the bbq.).. we love Salmon and dont have any home made good ones. Thanks!

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bulletbible3 asked:


I want to broil or grill raw shrimp in the shell any good recipes for this?

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boots_ii asked:


I want some good recipes for chicken or pork that won’t dry out the meat!! My husband is very picky & won’t eat anything mixed together with it, we grill it & it is still dry. Maybe i’m cooking it too long but I’m afraid of salmonella…How long should they be cooked? I’d like to bake, fry or grill…thanks

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perilousleader asked:


The occasion is a date and I wanted to have a recipe available for cooking I want a meal high in fat and calories.

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Peter L asked:


My parents used to have a chinese/vietnamese restaurant so I know how hard it is. I have no interest in that sort. What I’d like to open is a restaurant with all grilled items…but not bbq, a healthy place to get grilled food cooked with fresh herbs and spices…think of grilled salmon with a dill caper sauce with creme fraiche whipped potates or Fennel pork chops with a sage lemon sauce and bastmati rice pilaf…at an inexpensive price (13-14 bucks a plate)…limited menu, open kitchen, casual feel (I dont always like to dress up, but still would like to have a nice meal)…unfortunately ive never been to culinary school, but i cook quite a bit thru recipe books and have accumulated an extensive collection of my favorite dishes…i think the market is missing an inexpensive restaurant (think Chili’s or Applebee prices,) that are higher end type foods that will appeal to the heathly crowd…what do you guys think?
thanks for the response…I have a business/finance background…Pricewaterhouse and Ernst and Young are some the places Ive worked…so Im not really a person who loves food first and wants a business…I think im more of a business person who loves food…if that makes sense…in response to the person who broguht up chili’s again…thats exactly my concept…higher quality food at a chili’s price…instead of dark mohagany motif, or ultra modern…think more laid back atmosphere where someone will feel fine wearing shorts to even at dinner time (Im currently in Portland…but will be moving back to my beloved San Francisco Bay Area…Union City ring a bell to anybody?) keep the answers coming folks.

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