The Latest

Grilling Vegetables

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

Grilling vegetables in packets made from folded heavy foil is a trade off. Packets are convenient and cleanup is easy, but you sacrifice that delicious fresh-from-the-grill flavor. A grilling basket, tray, or wok will give you that grilled flavor and work well for small or cut-up vegetables, with no worry about food falling into the […]

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Using Kabobs

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

Metal skewers are easier to use than wooden skewers, which will burn if not soaked in water for 30 minutes before using. For even cooking, allow a 1/4-inch space between food pieces on skewers. Precook vegetables such as tiny whole potatoes and carrots before placing on skewers. Sweet pepper pieces, onion wedges, zucchini pieces, and […]

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Cooking Fish

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

Fish is more fragile than meat or poultry so use a grill basket or place the fish on the grill on a double layer of heavy foil with slits cut in the foil. Pieces of fish that are less than 1 inch thick don’t need to be turned during grilling. Pieces that are 1 inch […]

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Cooking Chicken and Turkey

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

If you don’t care for poultry skin, remove it before cooking or buy skinless pieces. However, the skin adds flavor and keeps the surface of the chicken from drying out during cooking. You can remove the skin after cooking if you’re concerned about the fat it contains.

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Cooking Burgers

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

Use good quality ground meat but not the leanest available. A little fat makes burgers moist and juicy. For uniform patties, use a measuring cup or ice cream scoop to scoop up the meat mixture. Shape the patties gently; don’t squeeze or pack the meat.

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Cooking Steaks & Chops

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

Turning meat too often is a waste of time. For direct grilling, turning once halfway through cooking is enough. When cooking indirect, you usually don’t need to turn the meat at all. Use tongs, not a fork, for turning so juices aren’t lost through holes poked in the meat.

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Be Safe

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

Never use gasoline or kerosene to start charcoal. Use fire-starter gels as directed and never apply starters to an existing fire or even warm coals. Take raw burgers and chicken to the grill on a clean plate. After cooking, place them on another clean plate to serve.

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Direct or Indirect Cooking?

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

With direct grilling, the food goes on the grill rack directly over the heat. Choose this method for foods that are tender, small or thin, and cook in less than 20 minutes – steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables. Indirect grilling – done with the grill cover down – is […]

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2009 – American Royal International Barbecue Sauce, Rub & Baste Contest

Posted By: Cookies Sauces & Seasonings / March 14, 2009 / Category: Awards

3rd Place – Cookies Country Blend Bar-B-Q Sauce- Mild Mustard Division 4th Place – Cookies Original Bar-B-Q Sauce – Mild Tomato Division

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2009 – Best of the Best BBQ Sauce Competition

Posted By: Cookies Sauces & Seasonings / March 14, 2009 / Category: Awards

4th Place – Cookies Sweet Hickory Bar-B-Q Sauce- Mild Tomato Division 7th Place – Cookies Original Bar-B-Q Sauce – Mild Tomato Division 9th Place – Cookies Country Blend Bar-B-Q Sauce – Mild Mustard Division

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