The EZ Grill

* Lights with one match
* Cooks for up to 1 ½ hours
* Environmentally friendly
* 100% Natural Charcoal

You get a completely disposable ... errr recyclable grill complete with pan, grate, and charcoal. Poof, instant grill!

You can buy this at Winn-Dixie Grocery Stores or online at www.ezgrill.com

Grilled Garlic-Herb Corn

Fresh corn is grilled in a savory margarine for an unbeatable summertime side.

1 cup margarine, softened (try Earth Balance brand)
Salt and pepper, to taste
1 Tbsp. minced parsley
1 Tbsp. minced basil
1 Tbsp. minced chives
4 garlic cloves, crushed
6 ears corn, husked

• In a small container, combine the margarine, salt, pepper, parsley, basil, chives, and garlic. Cover and refrigerate for 2 hours.
• Spread the herbed margarine over the corn, covering completely. Wrap in aluminum foil and grill for 15 to 20 minutes, turning often, until cooked thoroughly.

Makes 6 servings

Note: For an extra kick, mix 1/4 tsp. cayenne pepper into the herbed margarine.

Grillin Veggies

DON'T: Grill cucumbers, celery, leafy stuff ... too much water

DO: Grill onions, peppers, potatoes, squash ... substance veggies

DO: Kabob the vegetables before cooking.

DO: Marinade the vegetables before cooking to add flavor. It helps them from sticking to the grill. Of course, ... spray/oil the grill before hand too.

DON'T: Overcook the vegetables. They get done quick and will burn if you're not careful.

Fuego does it again

The Element Outdoor Grill by Fuego
Portable and stylish, this grill will add class to any backyard. It may be small but it's got some beef: 24,000 btu dual-burner. Throw in the roasting lid, pizza stone, or griddle plate and you can have all sorts of fun with this one.

Red or White: $399
Grey: $499
Stainless Steel: $599

This sounds like the Apple pricing scheme.
http://www.elementbyfuego.com/

Food Safety Grilling Tips

It’s always grilling season here in Sacramento, but a little reminder of food safety could make your next cookout even better. Amy Davis of Raley’s/Bel Air shares these tips:

“In the store, pick up your meat right before you check out. Place it in a plastic bag at the meat counter to keep the juices from dripping on other foods. Don’t store it in the same ice chest with ready-to-eat foods.

“Be sure to wash hands and surfaces often. Don’t use the same plate that was used to bring the raw chicken or meat from the kitchen to the grill. Keep one for raw and one for cooked.

“A food thermometer is the best way to be sure meat and poultry are safely cooked. Color doesn’t always tell if meat is safe to eat. Fish should be 145 degrees Fahrenheit; ground beef, 160 degrees Fahrenheit; poultry, 165 degrees Fahrenheit; and fully cooked meats like hot dogs, 165 degrees Fahrenheit, or until steaming hot.”
(Source: Sacramento News & Review)