Thursday, December 18, 2008

Thursday Thirteen #12

Thirteen What ifs

1. If you could, in retrospect, change one thing about your childhood what would it be?
2. If you could have stopped aging at any point in your life up to the present, how old would you want to remain?
3. If you could have chosen your own first name, other than your current one, what would it be?
4. If you had to describe the saddest thing that ever happened to you, what would you talk about?
5. If you were to receive any existing public award, what award would you like to win?
6. If you had to choose the single most valuable thin you ever learned what would it be.
7. If you could have invented anything from history what would you pick?
8. If you were to be successful in another profession, what would you want to do?
9. If you won the lottery, what is the first thing you would do?
10. If you had to name your single worst fear, what would it be?
11. If you had to name the single most important quality of a good mate, what would it be?
12. If you could do any job in the world for one day, what would it be?
13. If you could give your parents one gift, what would you give them?

To read more Thursday Thirteen

Wednesday, December 10, 2008

Thursday Thirteen #11

Gifts that say, "Grill-on!"

1. A grill tool set that has your grilling specialist's team logo on it.

2. An apron that has been personalized to immortalize the grill master.

3. A grill light that illuminates the grill surface for these dark days.

4. An air tight spice box that can remain with the grill so that spices are always at hand.

6. One dozen salt shakers to be filled with the grilling specialist's favorite spices.

7. An add-on rotisserie to make the grill more versatile.

8. A synthetic cutting-board sized to fit the grill's wing table.

9. A wood chip box that allows the grill master to add smoke flavor to the gas grill.

10. A store and pour charcoal briquette bucket.

11. A fire starting chimney.

12. A grill wok.

13. A griddle for the gas grill.

Happy Holidays.

Thursday Thirteen

Wednesday, December 3, 2008

Thursday Thirteen #10

Thirteen reasons a turkey on the rotisserie is a crowd pleaser.
1. The cook loves not having to mess with the basting, turkey bastes itself.
2. Kitchen is free of one less task.
3. The grill master extends his grilling season to the holidays.
4. It gives the family members who are not playing in the family superbowl a reason for not playing.
5. The turning bird mesmerizes looky lous.
6. The even gold brown skin instantly makes guests oh and ah like they did on the fourth of July.
7. People believe turkeys are difficult to cook, putting the bird on the rotisserie couldn't be easier.
8. One less pan to wash.
9. The breast meat remains flavorful, juicy and tender when cooked to 185 degrees and immediately removed from the spit.
10. Slice the entire breast off the turkey before slicing the breast.
11. Use a fork to keep skin in place when slicing so each guest will get a slice of the crackling.
12. Wait patiently for each person to taste.
13. Graciously accept the compliments and adoration your perfectly prepared turkey has brought you.

For more Thursday Thirteen Thursday Thirteen

Thursday, November 20, 2008

Thursday Thirteen #9

13 reasons to barbecue for Thanksgiving
1. Free oven space for other baked dinner items.
2. Use rotisserie to self baste the turkey.
3. Easiest way to get the grillmiester involved with making Thanksgiving dinner.
4. One less pan to wash.
5. Keep men folk out of the kitchen longer.
6. Place beer cooler by grill and men will self entertain.
7. Add a TV and you have yourself a tailgate party, not just another diner with the relatives.
8. Spicing the turkey skin is easiest with the rotisserie turned on.
9. Tell the kids to go ask the grillmiester "Is it done yet?"
10. Be sure to stop the rotisserie before temping the bird. Needs to reach 185 degrees.
11. The meat of the turkey will be like nothing you've experienced before, juicy and tender.
12. Be sure to have oven mitts on to remove the turkey and spit from the motor.
13. Grilling turkey on the rotisserie on the barbecue will produce the most beautiful turkey you will ever see.
Happy Thanksgiving!

Thursday Thirteen

Tuesday, November 18, 2008

Thanksgiving Turkey

Thanksgiving is almost upon us.  We have our turkey in the freezer and will pull out the bird on Monday to begin thawing in the refrigerator.  I will put the turkey on the rotisserie to cook for about 3 hours.  Once we discovered the mouthwatering, moist, flavorful and easy was to cook the turkey on the spit, that's the only way to go.  The turkey bastes itself.  After washing the bird, I generously salt the inside, put the turkey on the spit and rub olive oil on the outside sprinkling a little sage, salt and pepper.  Along with our turkey we will have raised dinner rolls, cranberry salad (family recipe), stuffing, sweet potatoes, mashed potatoes, gravy, green bean casserole, relish tray and pie.  We want to wish everyone a safe Happy Thanksgiving from Phil's Grill.

Tuesday, September 23, 2008

Thursday Thirteen Edition #8

13 reasons to have a barbecue
1. Planning can involve everyone make it a family event.
2. Good reason to get together.
3. Allows you to show off your barbecue grill and tools.
4. Allows you to show off your barbecue skill.
5. The food is fabulous.
6. Clean up is a snap.
7. Get to be outside.
8. Gives the husband something to do.
9. The meal can be as simple or as elaborate as you want.
10. Opportunity to try new recipes.
11. Reason to buy a new barbecue tool.
12. Opportunity to fix something everyone enjoys.
13. Mom gets a night off.

To read more Thursday Thirteen

Tuesday, September 16, 2008

Thursday Thirteen Edition #7

Thirteen ideas to make a meal special from the wife of Phils Grill
1. Put fresh flowers on the table.
2. Use cloth napkins.
3. Purchase colorful paper napkins with matching paper cups & plates from the dollar store.
4. Use your holiday silverware for no reason, makes family members feel special.
5. Place some favorite music during dinner and turn off the TV.
6. Light candles.
7. Write each family member at the table a little note letting them know how special they are to you.
8. Put a special tablecloth on the table.
9. Begin the meal with a prayer and thank God for each person at the meal.
10. Make an event dessert like an erupting volcano cake.
11. Design a specific dinner topic to discuss such as what was the most unusual food you've ever tasted and what made it unusual? What places would you like to visit some day and why? What is your favorite movie and why?
12. Start your meal with appetizers.
13. Cook something you have never served before.

Wednesday, September 3, 2008

Thursday Thirteen Edition #6

Dill Salmon on a Cedar Plank
Items needed:
Cedar plank - ( is running a fall special on cedar planks)
Filet of salmon uniform in thickness (aids in promoting even cooking and all areas finish cooking at the same time)
Fresh dill
Fresh lemon
Cooking time: 20 to 30 minutes (depending on the thickness of the fish filet)

1. Submerge the cedar plank in a container of water for 3 hours. Most plank packaging state soaking time as 20 minutes. We have found with a 20 minute soak, the plank begins to burn too soon. We weight the plank down in a container so that all the wood is exposed to the water and is filled with as much water as it will take. This protects the salmon and provides us with the longest window to cook the fish in.
2. When the plank is ready, preheat the grill or barbecue. In this case you want the grill hot enough to make the plank smoke – not burst into flames. Indirect grilling typically will not produce enough smoke to flavor the meat. However, direct grilling with a heat that will not allow you to keep you hand over the area for 2 seconds will ignite the cedar within 10 minutes. Your grill temperature needs to be between these two extremes.
3. Take the salmon filet place on plank and generously squeeze ½ of a fresh lemon on the filet.
4. Salt and pepper to taste. We use an oregano salt, but sea salt, kosher salt, or iodized salt are fine. Iodized salt is our last option because it can leave a detectable taste.
5. Chop the fresh dill and sprinkle over the salmon.
6. Slice the second half of the fresh lemon and put the slices on top of the salmon.
7. Turn the grill to low, place the plank with the salmon on the grill, close the lid.
8. Check in 10 minutes.
9. Have a spray bottle of water to spray the cedar plank if it catches on fire. Use a wide-blade spatula to move the plank to a cooler area of the grill if necessary.
10. The fillet should be done in about twenty to thirty minutes depending on the thickness. Fish is done when the flesh is opaque – no translucent area and you are able to flake the meat with a fork.
11. Tips: We like to remain close while the plank is on the grill. This way if we see too much smoke, we can keep the plank from burning and make any adjustments.
12, We have found this recipe to be a nice basis for a formal dinner and a quick meal for the family.
13. Add a fruit or green salad and you have a feast for the eyes and soul.

Phil's grill
To read more Thursday Thirteen

Time Flys

Well folks we are into September. Seems like we didn't have much of a summer here in Yakima with such a cold spring, the weather took forever to warm up. On Sunday 8/31 we had snow up on Chinook Pass, we may be getting an early winter. At any rate, it is always time for grilling. Please visit again on Thursday Thirteen where I will share with you a mouth watering recipe for dill salmon on a cedar plank.

Wednesday, August 27, 2008

Thursday Thirteen #5

Thirteen safety tips
1. Wash your hands often
2. Have hot pads close by
3. Have a spray bottle of fresh water near the barbecue
4. Start with a clean grill. Build up of grease can easily catch fire
5. Do not leave your barbecue unattended with food cooking
6. Know where your first aid kit is located
7. If you have someone using the barbecue who has little experience share with them safe practices when barbecuing.
8. Put cooked meat on a clean platter.
9. Be sure all the controls are in the off position when done cooking.
10. Use correct cooking utensils when barbecuing.
11. Cook meat, chicken and fish to the appropriate temperature.
12. Use separate cutting boards to cut up chicken and cut up vegetables.
13. When done eating put left overs in the refrigerator right away to prevent growth of bacteria.

Congratulations to my nephew Jerry and Kandy on the birth of their baby girl today at 8#11oz.

To read more Thursday Thirteen

Wednesday, August 20, 2008

Thursday Thirteen Edition (#3 correction) #4

13 favorite items to barbeque
1. T-bone steaks
2. Thick pork chops
3. Salmon on cedar planks
4. Cod
5. Shrimp/scallop kabobs
6. corn on the cob
7. asparagus
8. hamburgers
9. skirt steak
10. Lamb chops
11. chicken
12. rotisserie turkey on the barbecue
13. mixed vegetables

To read more Thursday Thirteen

Monday, August 18, 2008

Not exactly as planned

Salmon was on the menu for Sunday night. Grilled salmon on cedar planks. However for whatever reason the grill was having an off night and the cedar plank caught fire and the salmon ended up overdone, however was still good. We try to have every attempt at barbecuing turn out a success sometimes ends up not exactly as planned.

Wednesday, August 13, 2008

Thursday Thirteen Edition #3

13 suggestions for selecting meat
1. Let your nose guide you. If the meat counter or fish counter smells offensive keep walking.
2. Look closely at the meat counter and processing area, is it clean? any flies?
3. Closely examine the meat, is it pink, fresh looking or old and dry?
4. Wrapped meat; is the packaging intact?
5. Look for the expiration date on the package. There should be at least 3 days before it expires.
6. Red meat should be pink not grey.
7. White meat often is a translucent light pink. As it ages it becomes more opaque and grey.
8. Fish when fresh appears slick, translucent and does not smell "fishy".
9. Fresh meat resists pressure, as a result is pliable but holds it shape.
10. Fat: Balance the fat. A little fat helps flavor the meat
11. Thickness of the meat and preference of cooking stage will determine the length of time the meat will be cooked
12. Choose meat selections that are uniform in thickness so cooking time is consistent.
13. If you do not see the meat you want in the meat case get the attention of the meat department staff and ask if the meat you want is available. Often times they will cut meat to a customers preference when asked.

To read more Thursday Thirteen

The purpose of the meme is to get to know everyone who participates a little bit better every Thursday. What do you do? Write Thirteen things about yourself, summarize your week in one entry, make it easy for other bloggers to get to know you on a weekly basis. Visiting fellow Thirteeners is not only encouraged, it is part of being a Thursday Thirteener!

Wednesday, August 6, 2008

Thursday Thirteen Edition #2

13 steps to smoking first prize award winning meat

1. Select your meat for smoking. Pick pieces that are about the same size, so that all the meat will finish about the same time.
2. Flavor selection – Choose the chip of choice. We have found hickory to be one of our favorites. Put the smoking chips in water to soak at least two hours before using. Wedge a large piece of wood on top to hold the remaining chips down in the water. Soaking allows the wood to swell with water and produce the smoke that will flavor the meat.
3. Get ready for fire – Prime your charcoal chimney by crumpling newspaper and placing in the bottom of the chimney. Set it in the firebox. Fill the chimney with charcoal. Light the paper through the vents in the bottom and let stand for 20 to 30 minutes.
4. First spicing – Spice the side of the meat that will be lying on the rack.
5. Second spicing – Spice the fat side of the meat. The fat should be on top. During the smoking process, the fat will keep the meat moist.
6. Chimney sweep – Put on a glove or oven mitt before taking hold of the hot chimney handle, empty the contents of the charcoal chimney onto a few soaked chips. Keep the coals concentrated to maintain the heat that was generated in the chimney.
7. On top of ol’ Smokey – add a few chips to the top of the charcoal pile. This will help generate smoke.
8. Now you’re cookin’ – close the lid to the smoke chamber and the fire chamber.
9. Now adjust the fresh air intake on the side of the fire chamber to regulate the heat. Adjust the smoke vent on top of the smoker to regulate the amount of smoke that fills the smoke/cook chamber.
10. Shuffling the deck – The smoke chamber has hot and cool spots. To make sure all the meat cooks evenly, rotate the pieces of meat from side to side.
11. Fueling the Fire – Smoking takes up to 4 hours to bring all the meat up to temperature. Add charcoal about every 30 minutes. Chips may burn faster, so a watchful eye never hurts.
12. When the meat has a beautiful rich dark brown color, remove from the smoker.
13. The slice of life – The meat needs to rest (set without being cut) for 15 minutes. This will allow the meat fibers to stabilize to the point where they can hold their juices. So now the slice you select is not only delectable with the flavors of your favorite smoke, the slice is luxurious with a burst of flavor inundating your tongue.

To read more Thursday Thirteen

Saturday, August 2, 2008

Backyard Party

Today we will have a few friends over for an outdoor barbecue. The menu will include smoked lamb shank, smoked pork country style ribs, smoked beef tri-tip roast, hot dogs accompanied by macaroni salad, fresh fruit, rolls, ice tea, lemonade and chewy brownies for dessert. Having a barbecue on a beautiful summer weekend with good friends and family; life doesn't get any better than that. Check back on Thursday where my Thursday Thirteen will include 13 steps for perfectly smoked meat.

Wednesday, July 30, 2008

Thursday Thirteen Edition #1

Thirteen of Phil's favorite grilling accessories
1. Stainless steel 6 burner with infra red heat barbecue
2. Pig tail meat hook
3. 18" grill tongs
4. Grilling knife with 18" handle
5. Grill Griddle
6. Vegetable basket
7. Grill Wok
8. Cedar Planks
9. Spray bottle
10. Grill spatula with 18" long handle
11. Meat Fork
12. Thermometer Fork
13. Fish barbecue basket

To visit more Thursday Thirteen
Thursday Thirteen

Tuesday, July 29, 2008

Smoking with wood

Smoking with wood chips is a great way to add tremendous flavor to your meat. I've used several different types of wood and found hickory to be one of my favorites. Preparation for meat smoking is relatively simply and fills the air with delightful aroma. Here are some few simple steps to follow:
1. Select the flavor of wood chips you wish to use, put in a bucket, add water and allow to soak for at least 2 hours.
2. Select the cut of meat you wish to smoke.
3. When the chips have soaked for at least two hours, start your charcoal.
4. Remove the wood chips from the water and add to the top of the prepared coals.
5. Place your meat in the smoker.
6. Close the lid. In a few hours you will have smoked meat.

Sunday, July 27, 2008

Grilling Specialties

Grilling for me doesn't happen between Memorial Day and Labor Day. Grilling for me is a 365 experience. There is nothing like the smell of charcoal and grilling steaks at 30 below to make all your neighbors jealous as they sit down for turkey or ham as their Christmas dinner. Some how a celebration like this for tels the promise of spring. What a gift! your neighbors inhale on that Christmas morning when they smell that steak pristinely in the crisp air. Similarly in the height of summer with the smoker blaring the scent of hickory or maple your neighbors will know that something delightful will emerge in a couple of hours.

Grilling 365 take seasonal cooking and creates a life style. We hope to explore that life style with you.