* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 20 = = = = = = = = = = = = = = = = = = = = = = = = = = = THE PERFECT FATHER'S DAY GIFT ============================= Be creative! He deserves more than a necktie! A personalized cooking apron is an original gift that Dad will truly enjoy! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= ** GET READY FOR THE GRILLING SEASON! ** ================================== > Articles: - Rubs, Marinades, and Sauces - Ribs and Your Grill - Grilling Chicken Right - The Perfect Steak - Rules For Grilling Fish - Vegetables On the Grill > Recipes: - Get 33 top recipes for all aspects of grilling in our FREE Barbecue E-Cookbook! Click below for recipes: http://www.e-cookbooks.net/elibrary/free.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= RUBS, MARINADES, AND SAUCES Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results, and can be divided into three main categories: rubs--wet and dry, marinades, and sauces. Click the link below for descriptions of each along with cooking suggestions. Although barbecuing is one of the oldest cooking methods on earth, remember that the rules are not set in stone. Use these guidelines as a base, then create some classics of your own. http://www.e-cookbooks.net/rms.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= RIBS AND YOUR GRILL The number one mistake people make when trying to grill ribs is too much heat. Ribs should not be cooked quickly over a direct heat source. There are several ways that you can make great ribs on a grill and avoid preparing charred meat sticks. Click below for a couple of strategies you can use. http://www.e-cookbooks.net/ribs.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= GRILLING CHICKEN RIGHT When I grill chicken I either grill a whole chicken cut into pieces or I grill skinless, boneless chicken breasts. Each requires a little different strategy when cooking. The challenge to skin on chicken is the flare-ups and the burning chicken fat. Skinless chicken will dry out easy and can quickly lose flavor. Click below for more ... http://www.e-cookbooks.net/chik.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= GRILLING THE PERFECT STEAK Grilling the perfect steak is an art form. It takes practice and patience to master it. If you follow these simple steps you will have no trouble grilling a great steak. I am assuming that you already have the right cut of meat and know how to season it (or not) to your liking. Click below for eight key grilling secrets ... http://www.e-cookbooks.net/steak.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= RULES FOR GRILLING FISH I get a lot of requests for information on how to grill fish right. The first rule I've found is to not think about it that much. Fish is meant to be grilled. The direct heat cooks fish fast, easy and without removing moisture. Grilled fish is flavorful and juicy. The second rule is to remember that fish is naturally slippery, so when you grill fish, make sure that your cooking grate is well oiled. In fact, the grilling is so easy that you can do it right on the shoreline where you caught the fish. Click below for more ... http://www.e-cookbooks.net/fish.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= VEGETABLES ON THE GRILL The average griller has no problems plopping a couple of burgers or steaks on the grill, but many of us are at a loss as to the proper way to cook up a zucchini or a cob of corn. Well, fear no more. The truth of the matter is that grilling is a natural and fantastic way to prepare vegetables, whether as a side dish or as a meal in itself. To start with, remember that a veggie doesn't need to be cooked to death. Just get them warmed through and serve. Find out more: http://www.e-cookbooks.net/vegg.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=