Summertime is the perfect time for grilling outside. It's too warm to cook inside and grilling has turned into not only an American tradition but an event as well. by Tom Poljak

Summertime means it's time to fire up the grill! It's too hot and humid to cook inside, and there's nothing like serving up your Mahi-Mahi or Black Angus steaks fresh from the grill. The delectable flavors mingling with the sweet night air of summer. Grilling has become a real American tradition; the summer fun of pool parties, clam bakes and cookouts are events that literally revolve around the grill. What would a finished deck or patio be without one? Chill by the Grill So what's the difference between grilling and barbecuing? The term barbecue or BBQ has become over used and misunderstood. Most cooks in our region consider anything cooked over an open flame, whether charcoal or gas, a barbecue. The method of cooking something on a charcoal or gas grill is actually grilling. The term barbecuing is more accurately defined as the use of sauces or rubs with cooking. The process requires grilling or roasting combined with seasonings and or sauces. Most of the time the term barbecue is associated with a tomato based product with seasoning. This is the most common but not the only method. Basting the food item over an open flame of hot coals with a mesquite or hickory flavor is the best method of barbecuing or closest to its truest form. Gas vs. Charcoal Taste tests prove most people cannot tell the difference between the two. However, those who use a charcoal grill swear the taste is definitely better, yet most people who use a gas grill claim there is absolutely no difference. With proper use and good charcoal, undoubtedly the most flavorful food will result from charcoal. There are two basic types of backyard cookers: the grill and the kettle. The kettle type is shaped like a bowl and usually on tripod legs with a circular domed lid. These charcoal cookers are great for barbecuing. They are designed with a vent at the top with draft controls. Just before you are finished with your barbecue, you can cover the lid with the vent closed to create smoke inside to increase the smoky flavor to your food. Charcoal grills are not as convenient as gas, but it gives the best heat and flame-up for the best smoky flavor. Cost is the main factor in the decision. Charcoal grills range in price between $50.00 - $150.00. Deluxe models that are very large and can be used to smoke as well can cost as much as $500.00. Most gas grills can be purchased for under $600.00. The average price of gas grills ranges from $150.00 - $350.00. Top-of-the-line models can sell for thousands of dollars. Grills come in all sizes with many features and options. Choose the style that best fits the needs of your family. There are hundreds of models of different grills. There are companies who even specialize in building permanent home grills constructed of stone and or brick. These grills are ideal for the family who has everything they come equipped with stainless steel, multi-burners, rotisseries, storage cabinets and refrigerated systems! It doesn't matter whether you use a $50.00 grill or one that cost thousands. The final result is what matters most. The following are a few proven recipes to make your grilling and barbecuing an event. Enjoy! RECIPES Hog's Mouth Rub 1/2 cup Paprika 3 tablespoons Cayenne Pepper 5 tablespoons Black Pepper (Freshly Ground) 5 tablespoons Garlic Powder 2.5 tablespoons Onion Powder 4 tablespoons Salt 1 tablespoon Dried Oregano 1 tablespoon Dried Thyme 1 tablespoon Sugar 1 tablespoon Brown Sugar 1 tablespoon Dry Mustard 1 tablespoon Chili Powder 1 tablespoon White Pepper 1 tablespoon Cumino Seeds (Roasted and Ground)* 1. Lightly roast the cumino seeds and grind. Ground cumin must be kept airtight, to retain its pungency. 2. Mix with the other ingredients well. 3. Store in an airtight container in a cool, dark and dry area. *For more information on Cumin and other spices visit - www.theepicentre.com/Spices/cumin.html Black Label BBQ Sauce 4 cloves Garlic (Smashed) 1 teaspoon Olive Oil 1/2 Small Red Onion (Minced) 1-1/3 cups Dark Brown Sugar 2/3 cup Orange Juice 1/4 cup of Molasses 1/4 cup of Honey 1/2 teaspoon Vanilla 3 tablespoons Soy Sauce 2 tablespoons Teriyaki Sauce 2 teaspoons Worcestershire Sauce 1 teaspoon Tabasco Sauce 1/2 cup Cider Vinegar 1-1/2 cups Tomato Ketchup 1/2 Lemon (Juice From) 1 tablespoon Jack Daniel's Black Label 1 teaspoon Old Bay 1 teaspoon Chili Powder 1/2 teaspoon Salt 1/2 teaspoon Black Pepper 1/4 teaspoon Cayenne Pepper 1/4 teaspoon White Pepper 1/2 teaspoon Paprika 1. Sauté garlic in olive oil until tender, add onions and sauté until translucent. 2. Bring brown sugar and all wet ingredients to a boil (stir constantly) then reduce heat to low. 3. Add all of the remaining ingredients and simmer for 1-hour stirring occasionally. 4. Strain and refrigerate until ready for service. Yields: 2 Cups Hawaiian Chicken Marinade 14 ounces Pineapple Juice 1 cup Garlic Red Wine Vinegar (Regina Brand) 5 tablespoons Kikkoman Soy Sauce 1/2 cup Taylor Golden Sherry Wine 1-1/2 cups of Sugar 1. Combine all ingredients and stir well until the sugar is distributed. 2. Marinate chicken for at least 24 hours. 3. Grill and serve with grilled pineapples or top with onions and melted provolone cheese. Can serve as a sandwich or as a meal. Try serving your sandwich with an onion Kaiser roll garnished with lettuce tomato and a pineapple slice. Ultimate Baby Back Ribs Slabs of Baby Back Ribs Hog's Mouth Rub Black Label BBQ Sauce 1. Portion your ribs into the size you wish to serve. Example: cut the slab in 1/2 or 1/3 portions. 2. Sprinkle your raw ribs with Hog's Mouth Rub and rub it into the ribs with your hands. This option is not necessary but will add to the flavor of your ribs. 3. Place enough of your BBQ sauce to coat your ribs in a bowl. 4. Coat each portion well enough to completely coat each rib. 5. Individually wrap each rib coated with BBQ sauce with saran wrap. 6. Wrap each saran wrapped rib with aluminum foil. 7. Place wrapped ribs on a sheet pan (in case they leak). 8. Place pan with wrapped ribs in a 225° oven for approximately 2 hours. 9. Ribs will bake in their own juices, as the wraps will hold in all of the juices. 10. Once wraps swell and are finished cooking let cool. 11. Unwrap each rib; can be grilled immediately or re-wrap them and freeze or refrigerate until ready for service. 12. Grill long enough to bring up proper temperature. Coat with additional BBQ Sauce if desired. Rib meat will fall off of the bones.