First and foremost, think safety first. Successful grilling comes from care and planning, not seeing how high you can make the flames go!

Be sure you have adequate ventilation wherever you are grilling to remove deadly carbon monoxide that is formed by the fire. never grill close to the house, a camper, under a patio or other structure. Place the grill away from dry or dead grass, bushes and the house.

If you line your grill with heavy duty foil it will reflect the heat, thus speeding up cooking time and makes clean up easy. If the bottom of the grill has vents, be sure to puncture the foil so air can move through.

Form briquettes into a pyramid. Use ONLY charcoal lighter fluid to start the fire, NEVER, NEVER use gasoline, alcohol or other highly volatile fluids. Allow the briquettes to burn until they are covered with a layer of gray ash in daylight or are glowing red at night. This takes approxiamately 20 to 40 minutes.

If you are cooking fatty meats such as hamburger, user fewer coals to keep the fire cool and reduce flare ups. use more briquettes when grilling leaner cuts of meat.

Before putting food on the racks, spread the coals into a single layer.

To test the temperature of the coals, hold your hand, palm down, at cooking height. if you can hold it there only 2 - 3 seconds, temperature is hot, above 375 degrees; for 4 seconds it's medium, above 300; for 5 - 6 seconds it's low, above 200. To change the temperature when needed, raise the cooking rack and/or spread out the coals to lower the heat. To raise the heat, push the coals closer together.

To keep flare ups to a minimum when cooking fatty meats, try tipping the rack slightly so that the wires and drips off at the cool end of the grill. To put out flare ups caused by dripping, raise the rack and spread out the coals. Or remove the food and douse the flames with water in a plastic pump-spray bottle.

The section will provide recipes from all over and of all types.  If you would like to submit a recipe click here.

Sunrise Mimosas

10 oz pkg frozen strawberries in syrup, thawed, undrained
3 cups orange juice (made from concentrate)
2 bottles champagne
6 strawberries with stems, halved (optional)
orange peel strips (optional)

In blender puree the strawberries. In a nonmetal bowl or pitcher, combine strawberry puree, orange juice and champagne; mix gently.  Serve over ice. Garnish each glass with strawberry halves and orange peel strips.

10 tea bags
1 gallon fresh water
3/4 - 1 cup sugar
1 small lemon, sliced

Pour half of the gallon of water into a large saucepan with the ten tea bags.  Bring the tea to a boil over high heat. Once tea boils, remove from heat and let cool.

When cooled, remove tea bags. Add remaining water and sugar to the tea. Mix well and pour into pitcher. Add sliced lemons and chill in refrigerator.

12 large, fresh strawberries, rinsed
1 - 3 oz pkg cream cheese, softened
2 tbsp powdered sugar
1 tbsp sour cream

Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.

In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.

1 pkg cream cheese, softened
1 cup salsa
1 tbsp fresh cilantro, chopped
         (optional but makes a difference)
1/2 teaspoon dried garlic powder

Mix cream cream cheese, salsa, cilantro and garlic with an electric mixer on medium speed until well blended. Refrigerate until ready to serve, at least two hours.

Serve with assorted cut up vegetables and/or tortilla chips.

1 8 oz pkg cream cheese, softened
1/2 cup Cool Whip, thawed
1/2 cup marshmallow creme

In a small bowl beat cream cheese until fluffy. Fold in whipped topping and marshmallow creme until well mixed. Serve immediately with fresh fruit. Store any remaining fruit dip in refrigerator.

1 11.5 oz can of refrigerated cornbrad twists
1 pkg Little Smokies

Seperate bread twists into strips. Cut strips in half. Wrap each strip around center of 1 Little Smokie, pinching edges to seal. Place, seam side down, on ungreased cookie sheet.

Bake at 375 degrees F 12 minutes or until golden.

6 to 8 ears of corn in husks
vegetable oil
4 to 6 tablespoons butter
2 tablespoons snipped chives
Salt and pepper to taste

Gently peel husks away from corn, about two-thirds of the way down; remove silk, then replace
husks around corn covering kernels as much as possible (if you wish, tie a string around tip of corn to keep husks in place.) Soak in cold water 15 minutes. Brush outer husks lightly with oil. Roast on grill 15 to 20 minutes, turning 3 to 4 times until kernels are tender. While corn
grills, melt butter in small saucepan; stir in chives. Pull husks back or remove completely. Brush corn with chive butter and serve hot. Serves 4 to 6.

3 large firm, ripe tomatoes, halved
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1 tablespoon grated Parmesan cheese or more to taste
small basil leaves for garnish

Brush tomatoes with olive oil; sprinkle with salt and pepper. Place on oiled grill, cut side down, 4 to 5 inches over hot fire. Grill 4 to 5 minutes. Turn tomatoes using a wide spatula and sprinkle with basil and cheese. Cook 4 to 5 minutes longer or until tomatoes are tender but still hold their shape. Remove from grill and garnish with basil leaves. Serve hot or warm.     Serves 4 to 6

1 tablespoon kosher salt or 2 teaspoons table salt
1 teaspoon coarsely ground black pepper
1-1/2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 top sirloin steak, cut 1-1/2 inches thick, about 3 pounds

Make a dry rub by combining salt, black pepper, chili powder, oregano, cumin