Memorial Day: Celebrating veterans and freedoms

We’ve got recipes for you, courtesy of Debbie Moose, our Gal on the Grill. She may be NASCAR-ing it or tailgating, or just grilling for friends, but she’s always playing with fire somewhere.

Start with a sidedish that’s simply de rigeur when grilling: deviled eggs. Moose puts a Southern spin on them with Pimento Cheese Deviled Eggs. After that, see some of her recipes for steak, turkey, crab cakes and all the sides – all from the grill!

Deviled eggs for Grill Dinners

By Debbie Moose, columnist

In the South, deviled eggs are practically a rite of spring. They belong next to grilled meats or vegetables like jelly beans belong in that shiny pink Easter basket grass. And combining two Southern classics is even more fun.

This recipe from my cookbookDeviled Eggs: 50 Recipes from Simple to Sassy brings deviled eggs and pimento cheese together in one beautiful side dish. It will go with anything you plan to toss on the grill this holiday, and keep the snackers happy while they wait.

Pimento Cheese Deviled Eggs

• 6 hard-cooked eggs, peeled, cut in half and yolks mashed in a bowl
• 1/4 cup finely shredded sharp cheddar cheese
• 1 tablespoon plus 1 teaspoon chopped pimentos, drained
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons chopped Vidalia or other sweet onion
• 1/2 teaspoon grated garlic
• Salt and black pepper to taste
• Chopped pimentos for garnish

Combine the thoroughly mashed yolks with the cheddar, pimentos, mayonnaise, mustard, onion and garlic. Taste, then season with salt and pepper. Fill the whites evenly with the mixture and garnish each egg half with chopped pimentos.

Makes 12 egg halves.

Grill recipes from past columns

Grill fresh corn - sweet!

Moose has you covered – from her past columns, you can put together any number of meals – even a Thanksgiving dinner on the grill – in May.

Want a burger? Try Moose’s Greek Burgers – made with feta cheese and oregano.

Maybe you prefer a steak. Moose’s Citrus Grilled Steak is the ticket for a bright flavor. Or: Double Play Spicy Beef on the Grill- that cayenne kicks it up!

How about a Grilled Crab Cake? They’re great on the grill – especially from off a charcoal fire.

You’ll need sides! Grill this corn - so sweet! Or how about Grilled tomatoes as an appetizer? Or a Grilled Sweet Potato Salad? Veggies, potatoes and even pound cake with pineapple for dessert is here, too.

Turkey on the grill with pan gravy from Weber grills

This Thanksgiving, get the meal out of the kitchen and onto the grill. There’s never enough room in the kitchen for everything on a big cooking day like this. So, take it outside.

It’s easy to prepare many of the goodies from the main meal on the grill. And what isn’t on the grill you can do a day or two ahead – stuffing, soups, and casseroles.

Cooking turkey on the grill

First, of course, is the turkey. Even if you don’t own a smoker, a covered gas or charcoal grill can become one. Set it up for indirect cooking at least four hours before you want to eat, for a 12-pound turkey. Use soaked hickory chips for smoking and place a drip pan beneath where the bird will perch.

Cook the turkey, covered (make a tent of heavy foil if the lid won’t close over bird) for about three hours* (checking the heat on a gas grill or replenishing the coals for a charcoal grill as needed) or until the internal temperature reaches 180 degrees on an instant-read thermometer. Let the cooked turkey rest for 15 or 20 minutes before carving.

*Using turkey breasts or a whole bird cut into parts will shorten the smoking time.

To keep the turkey moist, you can inject it with a commercial Cajun marinade used for deep-fried turkey or, as grill master Steven Raichlen advises, brine the bird – begin this a day ahead. He suggests in his book Barbecue USA (Workman, 2003) a Maple brine:

Dissolve 1-1/4 cups kosher salt in 1 quart hot water, then whisk in 1 cup maple syrup, 4 quarts of cold water and 1 sliced onion, 4 cloves of crushed garlic, 10 peppercorns, 5 bay leaves, 4 strips lemon zest and 2 whole cloves. Let the brine cool to just above room temperature, then submerge the 12-pound turkey in it and refrigerate overnight. Or you can put the turkey and brine in a sturdy, clean plastic bag (I suggest double bagging) and put it in a cooler amply filled with ice.

Give other Thanksgiving courses a twist on the grill, too.

Vegetables on the grill

Offer a grilled sweet potato salad. My recipe for Grilled Sweet Potato Salad with Chipotle Vinaigrette from Potato Salad: 65 Recipes from Classic to Cool appeared here in this column. The potatoes are cooked on the grill and the whole thing can be made hours or a day ahead.

Green beans: Vegetables on the grill are divine, even if they aren’t covered in cream of mushroom soup. Plunge whole fresh beans into boiling water for a minute, then drain and dry. Rub them with olive oil and cook them atop the grill in a shallow pan, shaking occasionally, until browned and smelling great. Serve simply with a little olive oil and salt, or sprinkle with soy sauce.

Dessert on the grill

Apple pie is the Thanksgiving tradition in my house. This recipe from my book Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home brings apple flavor to the grill without the need to make piecrust. You could dress these up by topping with vanilla ice cream.

Jo Ann’s Baked Apples Stuffed with Raisins

• 4 Granny Smith apples
• 1/2 cup raisins
• 1/3 cup white or brown sugar
• 1 teaspoon ground cinnamon

Prepare a medium-hot fire in a charcoal grill.

Remove the cores of the apples so that the apples remain intact with a tube-like hole; do not go all the way through to the bottom of the apples.

Combine the raisins, sugar and cinnamon in a small bowl. Stuff the mixture into the cored apples. pressing the filling down well. Wrap each apple separately in aluminum foil.

Place the apples in the embers of the charcoal fire and cook for 8 to 10 minutes, or until the apples are soft. Serve warm.

Serves 4

From Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home by Debbie Moose (Harvard Common Press, 2007).

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Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes twice a month here about cooking outdoors. Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.

Looking for some great recipes for your Fourth of July cookout? Stay here to find the library of grilling recipes our own Moose on Fire – Debbie Moose – has given us.

There are Greek burgers, Crab cakes, Citrus grilled steak, Sweet potato salad, and many more. Click on Moose on Fire under “Categories” at the left hand side of this site, and you’ll find them all!

Want even more grill recipes? Visit Deb’s blog. Happy Independence Day, America!

Corn perfect on the grill

Deb Moose

Grilling corn gives it a smoky flavor that contrasts nicely with its sweetness – since corn seems to be getting sweeter and sweeter, it’s a nice balance. You can easily tuck the ears into a corner of the grate while other food is cooking.

I’ve seen directions that say to pull back the husk without removing it, pull out as much of the silk as possible, replace the husk and cook it that way. I find that just too much trouble.

You can place shucked ears directly on the grill, but you must watch carefully for burning. I like to shuck and clean the ears, then wrap them in heavy-duty aluminum foil. (But don’t do that until just before you want to cook the corn – the husks help keep it from drying out in the refrigerator.)

Dressing up those ears

Using foil also allows for adding flavor enhancements. Now, there’s not a thing wrong with the taste of summer corn alone. But it’s easy to add your favorite flavors or ones that match the rest of your grilling menu.

Below are some suggestions. Use amounts to your taste, but don’t overload the corn – use just enough to enhance the flavor. Add the flavorings, then wrap the ears. It shouldn’t take more than five minutes or so on the grill. Include salt and black pepper to your taste.

Grilled corn basics

• Shucked corn – 1 cob per person, or cut in half if large
• Butter or olive oil
• Salt and pepper to taste
• Spices, herbs of your choice – see below
• Foil for wrapping

Husk corn just before using (husking it before will cause it to dry out); clean silks well. Tear off a length of foil for each cob that will encase the corn and provide two “ends” for twisting to seal. Season corn as desired. Wrap corn completely to prevent juices from leaking out. Place corn cobs directly among the coals or if using gas, over the grate and to one side. Cook for 5 to 7 minutes, turning occasionally, over a medium-hot fire.

Flavoring suggestions:

• Chili powder, cumin, chopped garlic, butter.
• Chopped fresh basil, chopped garlic, Parmesan cheese, olive oil.
• Dried oregano, crushed dried thyme, chopped garlic, squeeze of lemon, olive oil.
• Chopped fresh parsley, fresh oregano, garlic, olive oil, red pepper.
• Paprika, garlic powder, squeeze of lime, butter.

Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes here about cooking outdoors. Click on Moose on Fire: A Gal and Her Grill, to call up here other stories here.

Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.

I’d like to be an honorary Greek, because the Greeks are a grilling bunch. Holy Trinity Greek Orthodox Church in Raleigh, N.C., held its 2nd annual “Big Fat Grill Off” recently, and judges had to declare everyone winners because the food was so good: Souvlaki, steak, homemade loukaniko (Greek sausage) and more.

Debbie Moose

A five-year trial for this burger

My friend, and dad to two lovely little girls, John Demos entered his Greek version of hamburgers. John has been working on the recipe for five years, and said that it was inspired by Greek bifteki.

 As is the case with many good cooks, he doesn’t follow a recipe. But in honor of Father’s Day, he agreed to share his burger creation with me. Adapt it to your favorite father’s tastes.

John’s Greek Burgers

• 2 pounds ground beef – see note
• 6 ounces crumbled feta cheese
• 1/2 onion, grated
• 1 tablespoon chopped parsley
• 2 slices bread, toasted, crust removed and finely crumbled
• Black pepper to taste
• 2 tablespoons dried oregano (he’s very liberal with the oregano, can never have too much)
• Garlic salt to taste (use lightly - the feta is salty)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• 2 tablespoons lemon juice plus more for brushing the burgers 

Note: The additional fat of 80 percent lean:20 percent fat ground beef makes for a tasty burger, but he usually mixes 1 pound 93 percent lean:7 percent fat and 1 pound 80 percent fat:20 percent lean.

Mix all the ingredients together by hand in a large bowl. Form patties a bit thicker and with a smaller circumference to make a juicier burger.  Try to make sure all the burgers get equal amounts of feta. Brush the burgers with additional lemon juice before grilling, when you flip them, and when you remove them from the grill. Serve with buns and the usual burger accompaniments.

Makes about 8 burgers.

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Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes twice a month here about cooking outdoors. Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.

Let me throw out the first briquette for the grilling season as Memorial Day approaches. Yes, I know that y’all take advantage of that fire and smoke year-round in South Florida. But if there is a National Grill Day, this holiday is it.

 How about some carols for the season? Like my version of “Jingle Bells”:

Debbie Moose

“Sizzle grills, sizzle grills, sizzle all the way! Oh how good the burgers are when grilled on ‘Morial Day-ay!”

Or that classic, “Deck the grill with chicken and steak, mmmmm-mmmm! Gather round and all partake, mmmmm-mmmm!”

Until there are Hallmark cards for National Grill Day, we will have to make do by celebrating with great recipes. How about sharing some of your grilling favorites – add one in a comment below (or go to my web site and email me and we’ll do a whole column on reader favs.)

Grill gives smoky goodness to crab cakes

Burgers, brats, chicken and almost any pig parts are fabulous on the grill, of course. But grilling lends great flavor to crab cakes.

You’ll need a well-oiled or non-stick perforated grill pan to prevent any of the cakes from slipping through the grates. Otherwise, it’s a lot like cooking them indoors, only better. These are a favorite of mine.

Make them in a smaller size – like a 1/4-cup measuring cup – if you want to use them as appetizers. Using jumbo lump crabmeat would be a delightful splurge for the holiday, but regular lump crabmeat is just fine.

Grilled Crab Cakes

•  2 eggs, lightly beaten
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon Creole mustard
• 1/2 teaspoon Tabasco or other hot pepper sauce
• 1 pound lump crabmeat
• 1/2 cup fine bread crumbs or cracker crumbs
• 1 teaspoon chopped fresh chives

Combine the eggs, Worcestershire, lemon juice, mustard and Tabasco in a large bowl. Add the crabmeat (pick over it to remove any shells first), bread crumbs or cracker crumbs and chives. Gently toss the ingredients together to combine – don’t overmix, you don’t want to break up the crab meat.

Sprinkle additional bread crumbs or cracker crumbs on a cookie sheet. Gently press the crab mixture into a 1/2-cup measuring cup, then unmold onto the cookie sheet; press slightly to form a patty shape. Repeat with the rest of the crab mixture. Cover the sheet with plastic wrap and refrigerate for at least 2 hours.

Prepare a gas or charcoal grill (preferred) for direct cooking. Oil a perforated grill pan or spray it with non-stick cooking spray and place it on the grill grate to heat.

 Place the crab cakes on the hot grill pan and cook for 3 to 4 minutes. Gently turn them over and cook the other sides for another 3 to 4 minutes, until they’re golden brown. Adjust the grill heat or move the crab cakes to one side if they threaten to burn.

Makes 5 to 6 crab cakes.

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Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes Moose on Fire, a column about cooking outdoors. Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.

Debbie Moose

Editor’s note: South Florida Passovers can be different than those up North. No one says you can’t use mango instead of apple in charoset, for instance, or add coconut. What better way to change up the meat than to grill it? Our gal at the grill, Debbie Moose, explains why it’s perfectly kosher.

By Debbie Moose, columnist

Passover menus usually pass by the grill, and that’s too bad. You’re missing out on great flavor and convenience – grilling the main dish frees up the oven for kugel or other side dishes.

Yes, I know holiday menus carry a large trunk of memories and traditions along with the food. Preparing the roast chicken or brisket the way Bubbe did brings her spirit to the table.

Tradition – in North Africa

But here’s something you might not know: Grilling has a tradition of its own in Jewish cooking. It’s the custom of Jews in North Africa to grill meats during Passover, because they believe that’s how the Hebrews must have cooked food during the exodus from Egypt, according to The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden (Alfred A. Knopf, 1996).

Chunks of lamb and onions threaded on skewers, simply rubbed with olive oil, is the usual North African way of grilling. But you may want to dress things up with a marinade or dipping sauce. Try this recipe, adapted from Roden’s book, and bring an international touch to your seder.

Marinated Lamb Kebabs for Passover

• Juice of 1 lemon
• 4 tablespoons olive oil
• Salt and black pepper to taste
• 1/2 teaspoon dried marjoram
• 2 pounds lamb, cut into 1-inch cubes
• Lemon wedges

In a large bowl, combine the lemon juice, olive oil, salt, pepper and marjoram. Add the lamb cubes. Let marinate at room temperature for 1 hour.

Prepare a gas or charcoal grill for indirect cooking. Make sure the grate is well oiled so the meat won’t stick. Remove the lamb from the marinade and discard the marinade. Thread the lamb cubes onto skewers (flat-bladed skewers hold the meat well). Place the skewers on the grill. Turn the skewers after a few minutes. Be careful not to overcook the meat. It should be brown outside and tender and juicy inside. Grill for 7 to 15 minutes total.

Serve hot with lemon wedges.

Makes 6 servings.

Note: If you want to use the marinade as a dipping sauce, make a second amount of the recipe and set it aside. Never reuse marinade that has held raw meat.

(Recipe adapted from The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden, Alfred A. Knopf, 1996.)

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Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes on JanNorris.com about cooking outdoors. Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.

Spicy Beef Recipe Great for Super Bowl Party

By Debbie Moose, Columnist

Of course, we’re watching the Super Bowl in Miami this Sunday, with the New Orleans Saints playing the Indianapolis Colts. It’s the time for grillmeisters to bring their A-games for those big Super Bowl parties.

Forget the trite

Now is not the time to get lazy, to foist soggy take-out wings and gelatinous bowls of dip on your cherished friends. A lot of ”fans” don’t even care about the game, but just come for the food — and the commercials.

As a host, you have got to step it up, people. Now is the time!

Munchies, followed by the Big Feed

For a night-long Super Bowl feed, I like to put out finger food or munchies for the whole game, then offer more substantial chow and side dishes around halftime. You want recipes that can be done ahead of time, so you don’t miss a minute of the commercials, or ah, game –  but can still impress your friends.

Have it Your Way

The first recipe, from my cookbook Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home is really versatile. It can be prepared a day ahead either on the grill or atop the stove. And it can be served as sandwiches or a hearty, elegant salad. You can spice it up for the fire-mouths in your group, or leave it mild for the bigger crowd. How’s that for some play options?

The second recipe, from the same book, is a do-ahead munchie that’s different from the boring chip-and-dip routine. Make extra – they go down quick with good beer.

Double Play Spicy Beef

For beef:

• 1- 1/2 teaspoons dried thyme
• 1/2 teaspoons dried marjoram
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper, or more to taste
• 1/2 teaspoon salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon paprika
• 2 pounds beef tenderloin

For sauce:

• Juice of 1 lemon
• 1 tablespoon plus 1 teaspoon prepared horseradish
• 1 teaspoon chopped fresh chives
• 1 cup sour cream
• 1/4 pound Parmesan cheese, thinly shaved

For serving: Sandwich rolls (for sandwiches), or salad greens, tomatoes and onions (for steak salads)

In a small bowl, combine the thyme, marjoram, garlic powder, cayenne pepper, salt, 1 teaspoon of the black pepper and the paprika. Rub the mixture into the beef and let sit at room temperature for 20 minutes.

To grill, prepare a gas or charcoal grill for indirect cooking and oil the grate. Place the meat on the grill and cook, turning frequently to cook it evenly and prevent the rub from burning. Cook the beef to medium-rare, 140 degrees on an instant-read thermometer. When done, remove the beef to a cutting board and let rest.

To cook  indoors, heat 2 tablespoons olive oil in a large nonstick frying pan over medium heat. Cook the beef, turning to brown on all sides, until it reaches medium-rare, 140 degrees on an instant-read thermometer. When done, remove the beef to a cutting board and let rest.

While the beef rests, prepare the sauce: Combine the lemon juice, horseradish, chives, sour cream, remaining 1 teaspoon black pepper and a dash of cayenne pepper in a small bowl. Cover and refrigerate if preparing the night before serving.

If preparing the beef the night before, let the beef cool, then wrap it, whole, and refrigerate. When ready to serve, slice the beef very thinly and serve.  (The key is thin slices to pile up.)

To serve as sandwiches: Place slices on hearty rolls, top with sauce and Parmesan.

To serve as a steak salad: Toss greens, chopped tomatoes and onion rings lightly with a red wine vinaigrette, then top with slices of beef and Parmesan; drizzle with sauce to taste.

Makes 6 to 8 servings.

Rosemary-Garlic Pecans

• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh rosemary leaves
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups pecan halves

Preheat the oven to 350 degrees.

Melt the butter in a small bowl in the microwave. Stir in the rosemary, garlic powder, salt and black pepper. Place the pecans in a large bowl, then pour the butter mixture over the pecans and toss to coat the nuts thoroughly.

Spread the pecans in a single layer on a rimmed nonstick baking sheet (or coat a regular baking sheet with nonstick cooking spray). Bake for about 20 minutes, stirring 2 or 3 times, until the pecans are crisp and fragrant but not dark.

Let the nuts cool completely on the baking sheet, then store in an airtight container for up to one week.

Makes 8 to 10 servings.

(Above recipes from Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home by Debbie Moose, Harvard Common Press, 2007)

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Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes about cooking outdoors for JanNorris.com. Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.

Fear not: it’s Debbie Moose, our intrepid grill gal to the rescue with beef on the coals.

Sizzling Citrus Grilled Steak Recipe for a Tailgate Touchdown

…Or, for those who just are tired of Thanksgiving turkey

By Debbie Moose, columnist

Debbie Moose

 In the heart of football season, if the grill did not exist for the tailgate, it would have been necessary to invent it. If you’re going to cook before kickoff, the grill is totally the way to go.

Unfortunately, many fans think no farther than burgers and dogs. Oh, ye of little faith – don’t you want to support your team better than that? Some great marinated beef will better show your dedication. Toss together this easy recipe from my book, Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home, and feed your victory.

Hot Tip: When tailgating, be sure the grill – whether gas or charcoal – is completely cool before putting it back in your vehicle. Never dump hot coals in a trash can – it’s a fire hazard – or on grass where someone could step on them.

Sizzling Citrus Grilled Steak

(Begin recipe to marinate meat at least 4 hours before cooking.)

• 5 tablespoons soy sauce
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1 tablespoon sugar
• 3 cloves garlic, thinly sliced into ovals
• 1/2 large red onion, thinly sliced into rings
• 3 to 4 pounds flank steak

In a small bowl, combine the soy sauce, lemon juice, lime juice and sugar. Stir until the sugar is dissolved. Stir in the garlic and onion.

Score the steak lightly on both sides with a sharp knife. Place in a large container or large zipper-top plastic bag. Pour in the marinade and shake to coat the meat. Marinate in the refrigerator at least 4 hours or up to overnight.

Prepare a charcoal or gas grill for direct cooking. Remove meat and onions from the marinade (discard the marinade). Grill the meat and onions about 5 minutes per side, or the steak is to rare or medium rare, 135 to 145 degrees on an instant-read thermometer. Slice thinly and serve warm or at room temperature.

Makes 6 to 8 servings.

This recipe is from Debbie Moose’s Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home (Harvard Common Press, 2007). It would make a great holiday gift for anyone who grills or tailgates.

Debbie Moose: A Gal and Her Grill

I tell you, nothing wears me out more on a hot day than running in and out of the house to tend both the grill and what’s cooking in the house. The solution: Cook the whole meal on the grill. It just takes a little planning.

Grilled tomato starter

Make an appetizer of grilled stuffed tomatoes. Cut palm-sized tomatoes in half, scoop them out, then mix some of the tomato (minus seeds) with goat cheese, basil or oregano, and fine bread crumbs. Stuff the tomatoes and place over indirect heat. When the exterior of the tomatoes are puckered but not burned, they’re ready. Toast some slices of good bread, rubbed with garlic, on the grill to go alongside.

Starch and vegs easy

For your “starch,” as my mother used to say, thread small new potatoes on skewers and baste with olive oil and lemon juice. Grill them for about 10 minutes total, turning often. Then just toss your favorite sliced veggies on the grill (eggplant, pattypan squash, etc.) and sprinkle a little soy sauce on them, or go with the basic olive oil-salt-pepper combination. Not a thing wrong with that.

Wait till last for meat – and dessert

Y’all have a favorite grilled meat, I’m sure. Start it up after the vegs. (You can even go the distance and grill some storebought pound cake for dessert – topped with a grilled pineapple slice and a scoop of rum-raisin ice cream.)

How easy was that?

So, you’ve had no need whatsoever for your kitchen, except maybe the refrigerator which holds the nice, cold beer for you to sip while you’re cooking.

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Debbie Moose, a food writer and cookbook author from Raleigh, NC, writes twice a month here about cooking outdoors. Check out her cookbooks: Potato Salad: 65 Recipes from Classic to Cool; Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack; Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home; and Deviled Eggs: 50 Recipes from Simple to Sassy. Find out what else Debbie is cooking on her blog, Moose Munchies, at her web site, debbiemoose.com.