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How To Grill Your BBQ Better And Quick

By Bob Tom

Is your grill just stored dust in a corner? If that's the case, you need to act fast to take it out and put it to work. This is the time to add grilled meat to your flavor game.

So if you've already convinced yourself that you want to grill your meat this time around, we can help you with some of the best BBQ hacks. Professional chefs have their style of doing it. But here's how even you can use some of the best grilling tricks that you might not have known. So get out of your kitchen and have the pleasure of outdoor cooking. Here are the top 10 ways to do it better.

1. Buy an organizing station

Barbecuing need several tools. The labor is a lot easier if you have all the tools and instruments needed, well organized in one place. That's why you need a station. Keep all your utensils, sauces, and uncooked items there. If your station is a roller, you're too smart.

2. Foil clean your grill

You might consider cleaning your grill to be a big task, but here's a simple trick. Have you ever used a scrub on your face? It's a similar procedure. Roll a piece of aluminum foil to make a ball. Now use this ball to scrape off all the things you don't want on the grill.

3. Pizza is better grilled than oven cooked

Grilled pizzas taste much better than oven cooked ones. The level of cooking that the grills provide can never be achieved with ovens. Add to that the delicacy that smoked pizza feeds.

4. Grill taco shells

It won't take much to grill taco shells, and the taste will be even better. So why go shopping for them? Grill your own taco shells at home for the most delicious and crisp tacos.

5. Cloves and lemons as pest repellents

Are insects and pests flying around? There's a natural DIY cure. Take some cut lemons and cloves together and keep them near your grill. That makes sure you don't invite the flies for the meal.

6. Keep clean with a well-lubed grill

Use grease to lubricate your grill before you start to cook. A lubricated grill means nothing's going to stick to it after you've finished cooking. You neither loose bits of your food nor you get your grill dirty with scraps.

7. Boil before you grill

Nobody enjoys standing in the heat for an hour or more of grilling during hot days. So to cut down the cooking time of your meat, brine and boil it before you grill it. This will make your BBQ faster.

8. Two skewers to keep it from slipping

This is a crucial trick on this barbecue hacks list. If ever you see your food moving on the grill, you have to do this. Put two skewers through your food to keep it stable. Now your food can't rotate, and you can easily cook it on all sides.

9. Have mason jars for a lot of things

There's a reason that these jars are favorite of so many people. The number of things you can do with these jars is amazing. Fill them with drinks, use them as dispensers, or make them hold utensils and tools. The applications are immense.

10. Brine your fish to keep it together

Fish often falls apart after you grill it. Add a tablespoon of salt to four cups of water and make your fish swim in that for about ten minutes. Pat your fish dry and grill it. Now it won't fall apart.

11. Herb it up

If you are a flavor fanatic, herbs can be an add-on. Herb up your barbecue for that amazing taste to your meal. Another great thing about herbs is that it's going to make your surroundings smell like heaven.

12. Give it a touch of apple juice

Another great flavor booster for your BBQ can be apple juice. Spray about 500 mL of it on your barbecue to make it a bit more yummy. The juice also keeps your meat moist and supple.

13. Smokey lemons are great for your flavor

Cut your lemons and give them a light grill. These smoked lemons will do wonders to your lemonades and juices.

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Dining Books 2017


Wine Lovers

By Roxanne L Sisneros 

Merlot wine is first class.

Not only does it command the highest respect in the wine world, Merlot also tastes great with food.

Merlot a dark blue-colored wine grape variety, that is used as both a blending grape and for a variety of wines. The name Merlot is thought to be the French name for the blackbird.

Merlot grapes are identified by their loose bunches of large blue berries. The color has less of a blue/black hue than Cabernet Sauvignon grapes and with a thinner skin. It normally ripens up to two weeks earlier than some other grapes.. Merlot grapes tend to have a higher sugar content and lower acidity. The wine has seems to claim some of it's best characteristics from its parent varieties-its fertility and easy ripening ability

Merlot thrives in cold soil, particularly ferrous clay. The vine tends to bud early which gives it some risk to cold frost and its thinner skin increases its susceptibility to the hazard of bunch rot. If bad weather occurs during flowering, the Merlot vine is prone to develop coulure.The vine can also be susceptible to mildew (though it has better resistance to powdery mildew than other Bordeaux varieties) and to infection by leafhopper insect varieties

Red fruits, easy tannins and a soft finish are the characteristics of Merlot wmerlotine. But there's more to Merlot than being smooth. It's actually a bit of a chameleon, partly because of where it's grown.

This flexibility has helped to make it one of the world's most planted grape varieties.

France is home to nearly two thirds of the world's total plantings of Merlot but is grown in regions all over the world.

Cool climate Merlot wine carries flavors like tobacco and tar.

Warm climate Merlot wine is more fruit-forward. Producers use oak-treatment of up to 24 months to give their Merlot wine more structure.

A classic example of hot climate Merlot is California Merlot, such as Paso Robles and Napa Valley.

Merlot is essential to the most famous wine region in the world -Bordeaux.

Food pairing with Merlot:

Merlots pair well with grilled and charred meats. Fruitier Merlots go well with dishes like salmon, mushroom-based dishes and greens like chard and radicchio. Light-bodied Merlots can go well with shellfish like prawns or scallops. Merlot tends not to go well with strong and blue-veined cheeses that can overwhelm the fruit flavors of the wine.

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