Try this Greek Salad recipe, Give your feedback

A great Greek Salad Recipe.

Just like the famouse Greek Deli.

Greek Salad RECIPE Here

Enjoy and post your comments..


Here is nice little set to make the salad.

Best buy on sleeping bag for backpacking or bike camping

under $40 and a great bag, look at the specifications.

I was a bit leary when I saw the brand name was not The North Face, or something you associate climbing mountains.... But not perfect but still and amazing value...



Extra-small sleeping bag designed for size- and weight-conscious hikers
Compresses down to 12 x 7 x 7 inches in included stuff sack
100-percent polyester ripstop linings; double-layer construction
700-gram Micro Tekk.7 microfiber insulation; full chest baffle
Draft tube and utility pocket; weighs 2.9 pounds in the stuff sack

The Suisse Sport Adventure extra-small sleeping bag is ideal for long treks when a few inches or pounds can make the difference between a pleasant hike and an unbearable slog. The mummy bag is ultra-compact, compressing down to 12 by 7 by 7 inches when in the stuff sack. How small is that? Well, it's petite enough to hold in the palm of your hand. That means you can easily fit the bag in your hiking pack without using up a third of your pack space. At the same time, the bag is warm and comfortable, with a 100-percent polyester ripstop outer and inner lining, a double-layer construction, and a 700-gram Micro Tekk.7 high-performance microfiber insulation. The construction materials ad up to a 30-degree F temperature rating, making the bag a good choice for summer, spring, and fall camping trips. Other details include a full chest baffle, a draft tube, and a utility pocket. The Adventure sleeping bag measures 29.5 by 84.5 inches (W x L) when open and weighs 2.9 pounds in the stuff sack. The bag is also machine-washable for easy cleaning.
Product Description
Backpacker’s Mummy Sleeping Bag

Friday Specials, have to have Amazon Deals-

Found items on Amazon that make sense!



Gotta have a nice pink purse for a little fun under $200



Now this is a great style.



Nice....

Best selling body boards from BZ and AIRWALK

Here is a Body Board review of the best online boards....

Best Selling Body Boards on Amazon


  Bz t-10 Dow body board   42'  Best

  AIRWALK 42.5  Better

   price point semi stiff 37"  Good

All will do the same thing get you on a wave....


  I also like the looks of this board...


Best Selling Body Boards on Amazon

Grilling steak tips...

Grilling Steak Tips – Win Hearts with Succulent Steaks
by: Chris McCarthy



Count the number of times you stared at the mere sight of grilled steaks and barbecues served on the table! Actually, it is all ‘the doing’ of the great Grilling art that gives BBQs and steaks their irresistible flavors and looks. You too can dish up lip smacking, shapely steaks if you follow some infallible steak grilling tips. By the way, grilling is not just a process, it is more about preparations and involvement, as you will understand from the following steak grilling tips:

Going ahead with the practical details of the grilling process, the first thing you will have to ensure is the quality of the raw material. Regardless of whether you are grilling fish or beef shoulders, tenderloin or sirloin steaks, the bottom line is fresh raw materials make the best steaks.

Steaks or fillets in the range 1.25 inches to 2.25 inches grill well. A little fat enhances the taste of a bar-b-q but too much of it causes the meat to shrink. Fat, likewise, adds to the palatability of the grilled steak, but then it also increases health risks. Therefore, a healthy tip would be to remove excess fat.

The next sets of steak grilling tips are regarding seasoning processes. You can season the steak with salt and pepper however, some prefer vegetable oil brushings along with salt and pepper seasoning or bbq rubs . Leaving the seasoning-coated steak for 30 minutes at room temperature will treat the meat, making it tender and augmenting its natural flavor. Two tablespoons of melted unsalted butter added to the seasoning will give the meat extra delicate flavor.

Now, getting down to the real grilling business, the first tip for you would be regarding the grill itself. You need to preheat the grill before placing the fish or meat steak. Follow this with oiling the grates if you are grilling some meat steak. For a fish steak, you can place a thin hole-poked foil on the grates, thus preventing the fish from sticking.

The most important section of steak grilling tips deal with ‘the doneness’ of the steak. A rare-done steak has tender, soft core enveloped in a seared outer layer. A medium-done steak is more evenly cooked with a brown exterior and semi-firm inner layers. Well-done steaks, on the other hand, are firm to the core.

The best way to ensure that a steak is cooked to your desired degree of doneness is to use a thermometer. Do not use forks or spatulas. They would puncture the steak causing the juice to flow out. A rare-done meat should be ready by the time the thermometer reads 140° on the Fahrenheit scale. Similarly, the ideal temperatures for medium-cooked and well-cooked steaks are 160° and 170° respectively. Remember, the cooking process continues even after you take the steak off the grill.

Equipped with these steak grilling tips you will be able to floor your guests. It would be worthwhile to keep some extra servings ready, for your guests might ask additional helpings of succulent grilled bbq sauce and steaks.


About The Author

At InsaneChicken's Hot Sauce Store Chris McCarthy will help you explore the world of gourmet hot sauce and bbq sauce from around the globe.

http://www.insanechicken.com/

Special product with Free shipping online at our Grill Store

Steak Myths.........

Article and recipe from June 2009 newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing



THE SIX MYTHS ABOUT GRILLING STEAK


There are a number of myths concerning how to cook a great steak, T-bones included. So let’s separate fact from fiction.

Myth number 1: Let the steak warm to room temperature before grilling.

Bad idea. Meat at room temperature is a formula for microbial disaster. Steakhouse pros keep their meats ice-cold and bacteria-free until the moment of grilling.

Myth number 2: Salt toughens steak, so don’t salt before grilling.

On the contrary, a generous dusting of salt (kosher or coarse sea salt) and cracked black peppercorns right before grilling gives you the rich flavor and savory crust characteristic of a great steakhouse steak. So, season the steak right before it goes on the grill. Do not, however, season a steak hours ahead, or the salt will draw out the juices and make the steak dry.

Myth number 3: A barbecue fork is the proper tool for turning a steak.

Wrong. The only purpose served by puncturing a steak with a fork is to drain out the flavorful juices. Always use tongs when turning a steak.

Myth number 4: Turn the steaks often.

False. Most of the world’s meat masters turn the steaks only once. Why? This helps achieve a better crust.

Myth number 5: The best way to check for doneness is to cut into the steak with a knife.

False. Again, the last thing you want to do is cut or puncture the meat. For the same reason, don’t buy Dad one of those temperature-reading barbecue forks for Father’s Day. The best way to check for doneness is to use the poke test: Press the thickest part of the steak with your finger. When the meat is rare, it will feel soft and squishy. When medium-rare, the meat will feel semi-soft and yielding. When medium, the meat will yield just a little, while when well-done, the meat will feel hard and springy. Not that we advocate serving a T-bone (or any steak) well done.

For really thick steaks, use an instant-read meat thermometer. Insert it through the side of the steak to get an accurate reading. Here are the temperatures that define varying degrees of doneness:

Rare: 125 degrees F
Medium-rare: 145 degrees F
Medium: 160 degrees F
Well-done: 180 degrees F

Myth number 6: Steak tastes best sizzling hot off the grill.

False: A steak hot off the grill will be dry and leathery. You should let all grilled steaks (all meats, actually) “rest” for a couple of minutes on a hot platter. This allows the meat to “relax,” redistributing the juices. The result: a more tender, succulent steak.


I love steak!

Here is a recipe from the same newsletter:


SALT-CRUSTED T-BONES

Source: Steven Raichlen
Method: Direct grilling
Serves: 4 generously

4 T-bone steaks, each about 12 ounces and cut 1-1/4 inches thick
2 cups rock salt or very coarse sea salt

Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.

Arrange the steaks on the grate and sprinkle the top with a 1/4-inch layer of salt. Grill the steak until the bottom is darkly browned and beads of blood start to form on the top, about 5 minutes.

Turn the steak over (some of the salt will fall into the fire—it’s supposed to). Sprinkle another 1/4-inch layer salt on top of the steak. Continue grilling until the bottom is again darkly browned and the steak is cooked to taste—4 to 5 minutes more.

Turn the steak on its side with tongs and whack it with the back of a knife to knock off the excess salt.

To serve, transfer it to a cutting board and let it rest for 2 minutes. Cut the meat off the bone. (Return the bone to the fire to char it, then serve it separately.) Cut the now boneless steak crosswise and slightly on the diagonal into 1/2-inch thick strips. Serve with a well-aged Rioj a and get ready for some of the best steak you’ve ever tasted.

Recipe and Article from Website Newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

We like to rest it in a little Garlic/Ginger/LiteSoy/butter mix and flip it in the middle of the rest period.

Gotta go eat!

Kelly

fishgriller@yahoo.com

www.onlinegrilling.com

Cooking for the 4th CHEF KURT style.... Kelly, I wish you would have been in Colorado

OUTDOOR CHEF KURT just got back from his biggest event ever.

I traveled almost 3000 miles in my truck round trip to Longmont Colorado from Redmond Oregon loaded to the top of the truck.

I had all of my smokers and grills and ovens and all of my other supplies. It looked like we were moving a restaurant!

The reception was at a private farm called Anderson Farms, where they have big events.

I was cooking all of the meat and poultry for a group of 250 people.

77# of black Angus prime rib, which I butchered up to make ribeye steaks ,
60# of baby back ribs rubbed and seasoned and wrapped in foil, then
55# of whole chickens that I cut into quarters and made a secret marinade for were prepared the day before to marinate overnight and be grilled and smoked the next day.

It was so good, we have a bunch more pictures from the next day.

And guess what it is off to the Wild Winds Ranch for the kids camps for the next two weeks.

I am available for a Central Oregon wedding reception and will hopefully be doing a Camp Chef Demo at Big R this weekend.

Until then, from the field to the grill....

Chef Kurt fishgriller.com

fishgriller@yahoo.com

SUPER sale last day July 7th

Sorry for such short Notice SUMMER STUFF ON SALE.

I think this link will die after July 7th so act fast

Last Day July 7th save up to 60% at Amazon.com

JULY 7TH final day click HERE!"



I wish we would have got this earlier, thanks for the tip..

Last Fall we were down on a cruise to Mexico, this is the cool Sea Scooters we saw in Mexico.

What a great product, the only way to dive...

This is a video review.




Here is click for all the models that are on for free shipping.

Free shipping on all of these at Amazon

Thursday, June 4, 2009

We just updated the store and now it is all done by Amazon.com

I think everyone had given up on updating the onlinegrilling store.

Well it is going again... Now we have finally decided to go with the experts and not against them!

The Store is 100% run through Amazon.com, so no worries about shipping in most cases.

No worries about returns or product issues.

They have the Best :

turnaround time: a dozen different warehouses.
Free Shipping: Items from them are usually $25 free shipping
Easy access: just use your password and it stores the rest.
All credit cards: Yep they take them all.
Selection: almost too much!

Click here for a ride to the store!


The old saying if you cant beat them join em!


Offering the safest way to buy on the web....

New Camp Chef Pro Staff Blog

Blog and pro staff pages have moved.

Now you can find them CLICK HERE

They have changed it to more of a blog, but still can find other stuff here also.

Have a great day

Chef Kurt

Fishgriller.com

Oprah is power! look at the lines at KFC

This is a sign of the times, Oprah does it again, she causes lines at all KFC locations.

Here marketing is huge, it gets your business into the spotlight.

here is a video someone shot

Free chicken from Oprah and KFC!

KFC Free Grilled Chicken Frenzy - Thanks Oprah! Short Video, Part 1
Free chicken from Oprah and KFC!
http://www.associatedcontent.comvideo/304464/kfc_free_grilled_chicken_frenzy_thanks.html

I printed a coupon but never got over to the KFC, did anyone try it?

I think if Oprah was selling fried rat and said it was yummy it would be on all the menus next week.....

OPRAH RULES>>>>

Homemade Rib Rub based on a Montreal Seasoning...MMM

Montreal Steak Seasoning Remix with 3 added ingredients

Mix all of this together

4 tablespoons salt use Real Salt if available
1 Tbs. black peppercorns
1/2 Tbs. dehydrated garlic
1/2 Tbs crushed red pepper flakes
1 Tbs dried thyme leaves
1 Tbs dried rosemary leaves
1 Tbs. dehydrated onion
2 Tsp. fennel seed

1 Tbs. fine ground coffee
1 Tbs. paprika
1 Tsp Celery Seed

This gives a nice dark color to the ribs.

Sauce Optional...

DEAL Found: Airwalk Skateboard FREE SHIPPING

Spring is here, this is a great skateboard and you can get Free Shipping.

New graphics....Check it out...





Let me know if you find a deal or like a deal.

We are all about finding great stuff....

K

habanero (Capsicum chinense Jacquin) BBQ Sauce

habanero (Capsicum chinense Jacquin) BBQ Sauce

Ingredients

3 small tomatoes,
1 to 3 habanero peppers,
4 peeled garlic cloves, and
¼ cup of water,
¾ cup of orange juice,
¾ cup of grapefruit juice,
salt and pepper to taste.

Recipe Info
Category : Sauces
Rating : 4
Contributor : n/a
Print Recipe

Directions

Sauté in a medium saucepan the tomatoes, peppers and garlic. When the tomatoes and peppers are tender and slightly brown, place the tomatoes in a blender. Now, remove seeds and stems from peppers and add to the tomatoes.

Pour the water, orange juice and grapefruit juice in the blender with the peppers and tomatoes and puree until smooth. Sprinkle with salt and pepper and serve with your favorite meat.

HOT PEPPERS

Cooking and making better choices for KIDS

This is the book in a kids version.

If you saw the special on Oprah, he is really entertaining. This is the guy who has edited the Men's Health magazine for a dozen years. He also has lost over 30lbs and kept it off.

In writing this book, he found out about hidden ingredients in foods also a big thing is the portion sizes. Many foods are 1/2 of a kids portion so you need to make sure you look that the labels.

Better yet just buy this book and it will help you make healthy decisions...

Please comment if you own this book.

Found: Recipe for a tortilla chip crusted chicken!

Great Recipe for Chicken Tenders with a special crispy crust

Check out this video, this would be great for a party of just for the kids on practice night.

A super easy meal for the family.

You can spice it up by dipping in a buffalo wing sauce, of course Franks is the best...




MMMM

The BEST Greek Salad on the planet.... Top secret restaurant recipe!

MAKE it TONIGHT, super easy and the Best Greek Salad Recipe.

Ingredients

PART ONE:
1 head Lettuce, rinse shake dry and chopped. (Romaine is Best)
1 Medium Red Onion take off the bad looking stuff and slice thin.
2-3 Roma Tomatoes, cut into wedges
1 Small Jar pitted Kalamata Olives
1 Cup Feta Cheese, crumbled dice smaller
1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
1 large Cucumber, Sliced and cut again.

PART TWO:
1/2 Cup Olive Oil (extra virgin first cold pressed)
1 Cup Red Wine Vinegar
1 tsp. Garlic Powder or Fresh garlic clove minced 1-2
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Balsamic Vinegar
1 tsp. Black pepper
1 tsp. Dijon Mustard or spicy brown

The FINAL PART

1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last.

2. In a side bowl or the feta container, mix together all "Part Two" ingredients.

3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day.

4. cover while storing, otherwise your refrigerator will remember for a few days what your made!

Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle... It is worth it...

Shop at my store of great gift ideas