The trick is to smoke the meat and not make the meat smoke


  Date: October 2, 2014
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  BEST SALADS - 1 of 4 Unranked-Alphabetical Order:

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  SOURCE:  Weber's Real Grilling
  DATE FIRST COOKED:  May 25, 2009
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German potato salad is a classic recipe with many variations. This one starts off having you grill the potatoes and onions. The potatoes are actually par-boiled ahead of time so that they are mostly cooked by the time they go on the grill. After coming off the grill, The onions are diced for use in the salad dressing. The dressing consists of pan fried bacon bits and celery to which the onions, mustard, vinegar, water, salt-and-pepper are added. This is poured over the potatoes and some pickles and fresh Italian parsley added. The grill potatoes and onions and a great smoky flavor to this. This dish is very versatile because it can be used as a salad or as one of your main courses.

  BEST SALADS - 2 of 4 Unranked-Alphabetical Order:

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  SOURCE:  Cook's Country Backyard Barbecue 2011
  DATE FIRST COOKED:  June 25, 2011
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This is not your typical mayo based potato salad. Slices of par-boiled potatoes, peppers and onions are grilled first. The onions and peppers are diced and added in with the potatoes in a bowl. A vinaigrette dressing is made in it over the other ingredients finally some capers, herbs and seasonings are added. The salad is allowed to rest for 15 minutes while warm veggies absorb the dressing.

  BEST SALADS - 3 of 4 Unranked-Alphabetical Order:

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  SOURCE:  Ribs, Ribs, Ribs
  DATE FIRST COOKED:  July 23, 2012
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This Middle Eastern influenced recipe uses a lot of ingredients and takes a while to make, but in the end the work is well worth it. The grilled veggies include: zucchini, eggplant, scallions, carrots, radicchio and yellow bell peppers. These ingredients are allowed to cool and are diced and added to a base of couscous. The salad is talked with a vinaigrette dressing, some lemon juice and fresh herbs. This grilled salad has an amazing mix of flavors and would go great with just about any meal.

  BEST SALADS - 4 of 4 Unranked-Alphabetical Order:

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  SOURCE:  America's Test Kitchens - Hometown Favorites
  DATE FIRST COOKED:  March 23, 2014
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Salad starts off with you growing some boneless skinless chicken breasts. While the chicken is cooling sweet and hot peppers red onion and cherry tomatoes are cut up. The chicken is cubed after it has cooled and is tossed in a bowl with everything but the cherry tomatoes. A vinaigrette dressing is made and is added to the salad together with the tomatoes. Salad stands for about 15 minutes before serving. While the salad was great on the day was made it was even better 24 hours later. Every bite of the salad gives you a different flavor from the last.


People are always asking me what my favorite recipes are. This section had it's origins in a seven part BLOG entry I wrote in 2011 called A Few of My Favorite Things. I have made many great dishes since then and also started making other types of foods such as Stir Fries. This section needed to be updated and expanded to stay current or be dropped. I chose the later and you have the results of my reworking the section in the Fall of 2014
  Salad Info:
The SALADS section of the site has ta relatively small number of entries and I am going to include four of the best from there. They are in alphabetical order and unranked.

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