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By zach, August 24, 2010 6:29 am

These onion pepper grilled potatoes are easy, healthy, and go great with any protein.

Ingredients

• Potatoes, washed and sliced into rounds
• Yellow Onion, diced
• Olive Oil. 1/2 tsp per potato
• Pepper to taste.
• Salt to taste.

Directions

• Combine all ingredients into bowl and toss to coat potatoes and onion with oil and seasonings.
• Wrap tightly in tin foil.
• Grill on high using indirect heat until done. 20 minutes normally does it.

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By zach, July 26, 2010 7:35 am

A light and flavor packed meal is awesome on a hot summer day. The sweetness of this salmon matched with the sweet pineapple salad is a great combination.  Serve it family style for a decadent look this dinner will disappear quickly as everyone will want to come back for more.

The salad is romaine lettuce and grilled pineapple tossed in a teriyaki vinaigrette. The vinaigrette is olive oil, teriyaki sauce, apple cider vinegar, lime juice and a small amount of chili oil.

The salmon is cooked using this recipe .

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By zach, July 16, 2010 7:29 am

In Seattle, Summer has finally kicked in. For me that means cooking fun summer meals that I can eat outside with my family. For this late lunch, I cooked baby back ribs, creamed corn and seasoned French bread.

I love smoking meat in my back yard. Smoking is a long and slow cooking method. You might think it needs constant attention but you just need to check on your meat every 1 or 2 hours so it’s perfect for setting up and then hanging with family and friends.  

These ribs are baked for 2 hours and finished on the smoker for about 5 hours to get that great smokey and slow cooked taste. Check out this detailed recipe for more on the ribs. If you use the recipe, notice that the order of baking and smoking was swapped. This was mostly to keep my house cool on a hot summer day. 

Bursting with silky and sweet flavors this creamed corn recipe was truly amazing. It was a great partner to the salty and sweet bbq ribs. Next time, I might add some jalapenos or chipotle pepper to add some heat. 

To tie everything together, this french bread was buttered and seasoned with garlic, onion, rosemary pepper, and paprika. Cooked for 15 minutes in tin foil.