Blog & Recipes

  • Cowboy Caviar (with roasted corn)

    Today is National Hot Dog Day and of course, we decided to participate. So we fired up the grill and made some lunch. While discussing what we were going to put on our hotdogs, light bulb moment… leftovers from our weekly cooking class would be the perfect topping and will have only gotten better with […]

  • Three reasons why I love my fireplace gas logs!

    The temperature may be hot right now and all you can think about is getting cooled off, but you really need to be thinking about FIRE! That’s right, I said FIRE! What I meant to say was fireplace gas logs and even more specifically, I was talking about your fireplace and getting those gas logs […]

  • Grilled Onion Rings… two ways

    This week we celebrated National Onion Ring Day. It seems like these days, there is a day to celebrate everything, so who should be surprised that there is one to celebrate everyone’s favorite edible ring – the ONION! The history of the onion ring seems to go back quite far with a recipe found in 1802 […]

  • Turkey Cooking Equipment List

    We have a lot of questions about the right equipment for cooking turkey. You don’t have to use the list below but I’ll show you what I won’t do a turkey without then what I just like to have. Will not do without: A great grill you are comfortable using Platesetter on a Big Green […]

  • Tzatziki

    Tzatziki is perhaps one of my all-time favorite condiments.  Cucumber, garlic, lemon, and tangy yogurt.  Eat it with anything.  I am a big fan of it prepared simply, on a spoon! This recipe is one of many variations on the theme.  If you like more garlic, less lemon, etc., go ahead and make those changes.  […]

  • Curried Garlic Feta Sauce

    This is a funky and addictive sauce with endless uses.  It was featured most recently as a condiment for lamb during our lamb cooking lesson. Ingredients: Approx. 8-10 oz. feta cheese 3-4 Tbs. garlic, minced 1-2 Tbs. curry powder, fresh 1/2 cup extra virgin olive oil Process: 1. Combine all ingredients thoroughly into a smooth-ish […]

  • TEC Infrared Glass-Seared Blackened Ahi Tuna

    * Photo credit goes to As we described in more detail in our seared scallop post, cooking directly on the glass emitter panel of a TEC Infrared grill is a wonderful method to use for searing purposes and greatly expands this versatile grill’s already extensive repertoire. Ingredients: Sashimi grade Ahi Tuna Dizzy Pig’s Bayou-ish […]

  • TEC Infrared Glass-Seared Scallops

    * Photo credit goes to In our continuing pursuit to show the true versatility of the oft pigeon-holed TEC Infrared grill, we decided to do away with the cooking grids all together to see if we could create proper sear scallops by cooking directly on the glass emitter panel.  Properly searing a scallop is tricky […]

  • (Not Your Grandmother’s) Green Bean Casserole

    * Photo and inspiration taken from The Pioneer Woman.  You can see the original recipe, along with her step-by-step photos, here.   This recipe is a delightfully refreshing change from the tired, cliche, and unispired green bean casserole that we are all accustomed to seeing at just about any family gathering.  My version of this […]

  • Grilled Marinated Zucchini

    *Photo credit goes to   Ingredients: Zucchini Roasted red peppers Garlic, minced Rosemary, minced Thyme Olive oil Balsamic vinegar Soy sauce Kosher salt Freshly cracked black pepper   Process: 1.  Cut off the ends of the zucchini.  Cut the zucchini in half (so they are half as long) and then cut each half into […]